Favourite Cheeses

lol

Mine would have to be a really mature oak-smoked cheddar, or for something completely different an apricot stilton.

Also, very high class crackers are required to complement! I recommend; hot & spicy mustard and black pepper for the cheddar, and walnut oat digestives for the stilton.

yum yum...

cheese happens to be my favourite food.
Having my roots in Belgium I must go for "Rubens" and "Herve".
The first one is a mild creamy one, the latter a smelly (read STINKY) yellowish substance to be consumed when dripping of age.
I like my cheese to be slightly "sweaty" (had to sit in your sandwich for a while in hot weather).
Unfortunately they don't have a huge range of cheeses here, but if I must choose a British one, it'd have to be Pilgrim's Choice or Cathedral.
Oh my, I feel a cheesy craving coming up...

There's a french cheese I know called Louperrac which I really like, a more interesting type of brie, pretty much!

I'm a big fan of Double Gloucesters, especially with herbs & so forth. But there's also a lot to recommend a good mature cheddar. May be boring, but there's a reason they're so popular

Mr Scrub

I'm not a cheese guy, but I love Norwegian Brown Cheese (made from cow milk, I don't like the one made from goat milk). It's made of the whey, not the casein, if that tells anybody anything. It's hard and sweet, and gets a bit sticky when you eat it.

We live in a cheese desert over here, on this side of the pond. You got yer Wisconsin cheddar. And then there's your...Vermont cheddar. And then there's your American Processed Cheese Food. Don't even ask. The food conglomerates make "Swiss" cheese by concocting some whitish rubbery stuff and punching holes in it. Really.

I just retuned from my first-ever visit to Greece where I had some feta, ever my favorite cheese, for breakfast every day (breakfast!). It was smooth and creamy, completely unlike anything we can get here, even though most of the feta here is from France. But I also had some that was sharp and crumbly like the kind we get here. There must be a million different kinds of feta and I don't even know it.

I spent 1 1/2 year as a student in USA, and I was very impressed with the bread. It could stay soft and uneatable even for mould fungus for an eternity. If you squeezed it into a ball, it would pop out again when you released it. You could probably have it in your hip pocket without destroying it. When I come to think of it, it was a lot like dwarf bread, only soft.

Luckily I found some other bread which was eatable, but I never managed to find bread that was really good.

(Maybe I should add that I live in a bread-loving country. We eat bread for breakfast, lunch and supper, and as one of very few languages, we have one word for stuff to put on top of slices of bread (cheese, jam, sliced meat, egg, peanut butter, whatever...))

You are indeed fortunate. I'm not sure what it is we love here, unless it's high-fructose corn syrup.

I wait for the day a sentient cheese takes over the planet. then foces us to devour many many crackers.

that would be cool

Good thread!

Hrm. Back when I had money, I was rather partial to the occasional roule with herbs (no idea what cheese they're made of, but creamy cheese with garlicky-herby bits in).

And brie. I do like a bit of brie.

Bur normally, I have the cheapest budget-cheese you can get, for melting on toast or pittas or pizza. Because the best cheese is melted cheese (though, yeah, sweaty cheese is almost as good

i apologise for filling your glorious website with mindless ramblings.

Don't worry, I'm sure every one on this site has a "rambling mind"...

Does anybody here like to heat up mince pies, take off the top, put some wensleydale cheese in, put top back on, let it melt and eat? :