Be Excellent To Each Other

The man speaks truth.

Cheese is acebest. Brie is acebestest.

If you're a mild cheddar person, you might like Stinking Bishop or Roquefort.

Or Yarg. If you've a sweet tooth, get some Bowland as it's gurt lush.

Go for Casu Marzu

Mild cheddar is to proper cheese as Blue Nun is to Chateau D'Yquem (posh sweet wine).

It's just horrid plastic stuff that doesn't really taste of anything.

I love the way you have to explain your analogy because most people won't get it.

You ponce.

I seem to be addicted to strong cheeses, anything with blue mold or extra matured.

Make my mouth burn you creamy heathens! It will give me more reason to swill Port!

I suspect I'd love cheese if I could eat it.

I mock you and your broken body.

I really should get round to finding out how allergic I am these days. I spoke to the nurse at my local surgery about it, and she suggested going to casualty and drinking some milk in the waiting room(!)

I want a full review on here of the one I suggested.

Cheap mild cheddar's horrible. It's like having vinyl shavings on your sarnie.

In other exciting CHEESE NEWS, I tried some soft cheese with apricots in it the other day. Man, that was nice.

Fruit and cheese? Yes please!

And anchovies and pork pies and chorizo.

Ever tried Marks & Spencer pork and pickle pies? It's a match made in fatty heaven.

Tesco Mexican Chedder is a thing of beauty too.

Casu Marzu might be hard to find in the UK - I don't think it travels too well and the Sardinian goat herders who make it tend to keep it to themselves. You could probably reproduce the same effect yourself by just leaving a chunk of chedder outside in the sun for a month or so.

You looked at that page and the thing on there you found disgusting was that it's made with sheep milk?

There are lots of lovely sheep's cheese. They tend to provide a mild, buttery taste.

I liked chilli cheeses for a while, but then I realised it's much better to buy a decent cheese and apply large amounts of decent chilli separately. Usually cheaper, too.

Yes. Good.

I got my chedder home and found it was a laptop. Should I take it back?

Sell it on ebay then buy more cheddar.

Laptop cheddar? Euw.

Better than mouse cheese.

Video review, please. Also, I believe the posts here constitute a legally binding contract, so no backing out now.

Mild cheddar annoys the ell out of me. It's utterly pointless, and there are hardly and good strong cheddars in supermarkets. Certainly not for less than a few quid. I used to love Seriously Strong for being a great balance of price and strength, but they went and mildened it after it got quite big, the wussies.

Cathedral City is the worst mainstream cheese. It's even more falvourless than your average corner shop sandwich plastic.

Roule is lovely. Brie is tasty. Chedder is the best. Cheeeeeeeeeeese!

Or cat's milk:



Fresh from their tiny little teats!

I think a good mature cheddar can be a great cheese. I do not like sweet cheddars though, and I have noticed that a few I have bought recently have tasted quite sweet. I also dislike crystallised salts in cheddars, which make then tastes gritty. i was in Marks and Sparkles the other day and one of their cheeses (ether a cheddar or regional equivalent) was called ___________ (region) crunIhy. Of all things cheese should e, crunchy, for me, is not one of them.

Well matured cheese naturally forms patches of calcium carbonate*, though, surely.

*aka limestone. Yum.

Some do form those gritty bits, some don't. The fact that some don't must mean it is possible to make the cheese without them forming, and if it isn't necessary to have bits of rock in your cheese, I'd rather not have them.

I can well imagine that some people like them, but they really aren't to my liking.

I have a horrible suspicion that smooth cheddar is probably achieved by adding something that is not as nature intended.

Anyway, I'm not a huge fan of cheddar, but it isn't the only hard cheese that suffers from hard lumps. I like some of the sheep and goat cheeses. Manchego is nice. I love the stronger cheeses as well - but they have to be eaten at room temperature and with a decent array of biscuits, breads, fruit and port for maximum tastiness.

Camembert is much better than brie to my taste.

@shin - if you don't like Stilton, try Dolcellate, it's like a cross between camembert and stilton - it's lovely. Remember to let it reach room temperature before eating though.

Fair point. I'd imagine changing the process in such a way alters the flavour somehow, since there's no great reason not to do it otherwise. I don't like them as such, but I don't dislike them, and tend to prefer cheeseses with them. Could just be coincidence, though.

The crunchiness is a sign of maturity.

Tesco used to do a Finest Special Reserve Vintage Cheddar that hit 7 on the strength scale they used at the time. It was the only cheese that hit 7 on the scale, and that didn't do it justice at all, it punched you in the jaw, smashed your teeth then bit your tongue in several places.

It was fucking beautiful (man), but also the only cheese that bore any chance of lasting more than 10 minutes beyond passing my front door. It was extremely crunchy.