Any Cheese lovers here

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u8myufo

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As per title, I personaly love the stuff with the Stinking Bishop cheese being my fave. I will admit I have not really gone into tasting various ones from a specialist shop but is something I am planning on. Has anybody come across and tried any from this list? If you have, do you have a particular one to recommend?
 
I have tried most of those cheeses but some of them are better used in a cooking capacity rather than cold.

Raclette and Reblochon both are good baked.

Roquefort is incredibly strong.

Tomme is a deliciously delicate flavour and goes well with a chilled white wine.

These are proper farmers cheeses.
 
I'm a fan of all cheeses (that come from animals :D) including head cheese.
 
Pont l'eveque, brie mieux, blue d'auvergne are 3 of my French faves
 
Munster - don't let the smell put you off it tastes great
Comté - Like a tasty Edam :)
Morbier - V. Nice, creamy and has a slight smell, also from Franche-Comté
Roquefort - Lovely blue cheese
Morbier - Same region as Comté but different, another smelly one but it does not taste it.

Not a great fan of Reblochon or Tomme and I only like Camembert when it is fresh and not smelly, unlike others I know who only eat it when it is runny :shrug:

It's very personal and the best thing is to go to a tasting, I know a good French Cheese Museum in the Jura which does tours and tastings :D
 
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Not really a lover of French cheese, coming from Italy i love their cheese though, there a literally hundreds of Italian cheeses my favourites being, Parmigiano reggiano (the king), Ricotta, Mozzarella, Mascarpone, Gorgonzola etc

Favourite English would be extra mature cheddar, and crumbly Lancashire or Cheshire.
 
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Still don't think you can beat a good mature Cheddar. Or a good piece of Stilton.
Lincolnshire Poacher is very nice, as is Huntsman.
Cheese is food of the gods :D
 
Kind of funny this thread being brought up here. We've got a guy (a Brit) who imports proper British cheese and sells it to the Swiss, and the Brit expat community. Until I met him my idea of British cheese was limited to the UK supermarket.

It's quite comical that it took me to emigrate to Switzerland to actually understand there's more to British cheese than what the supermarket offers.
 
tiler65 said:
I have tried most of those cheeses but some of them are better used in a cooking capacity rather than cold.

Raclette and Reblochon both are good baked.

Roquefort is incredibly strong.

Tomme is a deliciously delicate flavour and goes well with a chilled white wine.

These are proper farmers cheeses.
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Thanks for the info Tom I shall keep that in mind. I have deep fried breaded Camembert in the past and really enjoy that with a nice mixed salad.
 
Suvv said:
Munster - don't let the smell put you off it tastes great
Comté - Like a tasty Edam :)
Morbier - V. Nice, creamy and has a slight smell, also from Franche-Comté
Roquefort - Lovely blue cheese
Morbier - Same region as Comté but different, another smelly one but it does not taste it.

Not a great fan of Reblochon or Tomme and I only like Camembert when it is fresh and not smelly, unlike others I know who only eat it when it is runny :shrug:

It's very personal and the best thing is to go to a tasting, I know a good French Cheese Museum in the Jura which does tours and tastings :D
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Swissy said:
Not really a lover of French cheese, coming from Italy i love their cheese though, there a literally hundreds of Italian cheeses my favourites being, Parmigiano reggiano (the king), Ricotta, Mozzarella, Mascarpone, Gorgonzola etc

Favourite English would be extra mature cheddar, and crumbly Lancashire or Cheshire.
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beyond the blue said:
:puke: I'd rather feed cheese to a mouse and eat the mouse :D
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viv1969 said:
Still don't think you can beat a good mature Cheddar. Or a good piece of Stilton.
Lincolnshire Poacher is very nice, as is Huntsman.
Cheese is food of the gods :D
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Slaphead said:
Kind of funny this thread being brought up here. We've got a guy (a Brit) who imports proper British cheese and sells it to the Swiss, and the Brit expat community. Until I met him my idea of British cheese was limited to the UK supermarket.

It's quite comical that it took me to emigrate to Switzerland to actually understand there's more to British cheese than what the supermarket offers.
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Thanks, yes I have had things like the Ricotta, Mozzarella, Mascarpone, Gorgonzola. And also love a good strong mature Cheddar, as for the smells, the stronger the better (y) No Joe I have not forgot about you, but as usual I have to give your reply some serious thought :LOL:
 
The St Marcellin is my favourite from that list, living in France I miss a good Cheddar.
Having had head cheese, as Joe suggested, I'm in no rush to try it again!
 
The OP's list is French, and by 'eck there's nowt wrong with French cheese. But please don't disregard British cheeses. Viv has already sung the praises of Liicolnshire Poacher, but try their vintage variaety. Wow, what a flavour. Cropwell Bishop organic Stilton is the finest Stilton currently produced IMHO and is worthy of the best vintage port you can lay your hands on.

If you can get hold of Cotehill Blue from not far from chez Yellowbelly, then I will reckon you will fall in love again.

Cornish Yarg also features regularly in the diet at Yellowbelly Towers. The wrapping of nettles is a perfect foil for the richness of the cheese.

I could go on and on. Please support your local cheese producers.
 
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I love the blue cheeses, extra strong cheddar and well ripened brie and camembert. A must have if you like a bit of stinky has got to be a warm, runny Epoisses.
 
Yellowbelly said:
The OP's list is French, and by 'eck there's nowt wrong with French cheese. But please don't disregard British cheeses. Viv has already sung the praises of Liicolnshire Poacher, but try their vintage variaety. Wow, what a flavour. Cropwell Bishop organic Stilton is the finest Stilton currently produced IMHO and is worthy of the best vintage port you can lay your hands on.

If you can get hold of Cotehill Blue from not far from chez Yellowbelly, then I will reckon you will fall in love again.

Cornish Yarg also features regularly in the diet at Yellowbelly Towers. The wrapping of nettles is a perfect foil for the richness of the cheese.

I could go on and on. Please support your local cheese producers.
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Shouldn't Yarg come with a sharp knife needed warning?

Lancashire Crumbly is one of the finest 'cheese on toast' cheeses that is so misunderstood.

Any Brie needs to be ripe as with many soft cheese but beware the bacteria as it can upset many a strong constitution!
 
tiler65 said:
Shouldn't Yarg come with a sharp knife needed warning?

Lancashire Crumbly is one of the finest 'cheese on toast' cheeses that is so misunderstood.

Any Brie needs to be ripe as with many soft cheese but beware the bacteria as it can upset many a strong constitution!
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As a cheese lover, a sharp knife is a prerequisite. Isn't the flavour worth the effort?:)
 
Most of these cheeses are very good. Top of the list has to be Roquefort followed by St Marcellin, Tome and St Maure.
As already mentioned Raclette is good melted with potatoes, gherkin, pickled onion and viande des grisons (air dried beef).
Whatever the choice is, you can't have a good cheese without a good wine !!.
 
paddyfrog said:
Most of these cheeses are very good. Top of the list has to be Roquefort followed by St Marcellin, Tome and St Maure.
As already mentioned Raclette is good melted with potatoes, gherkin, pickled onion and viande des grisons (air dried beef).
Whatever the choice is, you can't have a good cheese without a good wine !!.
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Good spot on the beef!
 
A cheese thread and no Wallace and Grommit anecdotes yet!
 
tiler65 said:
A cheese thread and no Wallace and Grommit anecdotes yet!
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:LOL: We also have a Paxton & Whitfield shop in Bath as well as a cheese counter in the Guildhall Market, my choices will most certainly contain English varieties.
 
If you get the chance, a Mont D'Or is a must try, make some incisions into the top, push a couple of cloves of garlic inside, a generous pour of White Bourgogne wine, and sit in the oven for 10 mins, til warm through. Give it a mix up with a spoon and get dunking some good crusty bread into it. I know a lot of cheese people who aren't massively keen, but if you like a stinker....it is epic.
Tomme de Savoie is a really nice after dinner cheese I find, as is a good St Marcellin or St Paulin. Reblochon is great melted over a potato gratin, or a Taritflette if you want to be authentic. Not on the list, but another of my favourites is a Mimolette Vieux. I've had some really nice ones.
I'm also partial to a Petit Basque, which had a great taste.

Also another +1 on the Viande des Grisons. Mmmmmmmm
 
There's a hard Spanish cheese about at the mo called Manchago, not overly strong but it has a lovely nutty aftertaste. A good mature cheddar from the Scottish Islands, Mull or Orkney is nice.

As for blue cheeses - if we'd been meant to eat mould we'd have been born mushrooms yuk!
 
Have to agree with Hugh - cheese is hardened yoghurt which is off milk and blue cheese is rotten, hardened, off milk! I'll stick with the just off milk and the hardened variety and leave the mouldy stuff alone, thank you.

We're lucky to have a few producers within a few miles so get a lump from the source when passing. I could live off bread and cheese (as long as I'm allowed butter as well!)
 
We have the following in the house at the moment:

Stinking Bishop
Cambus O'May
Lincolnshire Poacher
Cashel Blue

I've just finished off a very nice piece of truffled brie too.

Orkney cheddar is pap by the way. :p
 
Slaphead said:
Kind of funny this thread being brought up here. We've got a guy (a Brit) who imports proper British cheese and sells it to the Swiss, and the Brit expat community. Until I met him my idea of British cheese was limited to the UK supermarket.

It's quite comical that it took me to emigrate to Switzerland to actually understand there's more to British cheese than what the supermarket offers.
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I've just come back from Switzerland and brought back a load of cheese. We had a lovely cheese fondue last night with a mixture of Emmentaller, Gruyere and Appenzeller.

As I said in another thread, ham and cheese with a croissant is one of my favourite breakfasts. I love a bit of cheese.
 
A cjheese thread and no mention of epoisses. If you like smelly soft cheeses - this is THE smelliest! Just remember not to serve from the fridge.
 
Steep said:
There's a hard Spanish cheese about at the mo called Manchago, not overly strong but it has a lovely nutty aftertaste. A good mature cheddar from the Scottish Islands, Mull or Orkney is nice.

As for blue cheeses - if we'd been meant to eat mould we'd have been born mushrooms yuk!
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love it love it love it!

There's an english equivalent to Manchego called Berkswell - worth a punt!
 
kelack said:
I've just come back from Switzerland and brought back a load of cheese. We had a lovely cheese fondue last night with a mixture of Emmentaller, Gruyere and Appenzeller.
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The classics. Emmentaler is what I always call mouse cheese because it looks like the cheese in Tom and Jerry - quite mild, slight nutty flavor and full of holes.

Gruyere is what I took as a substitute for cheddar when I was first over here. You can get some really aged and strong ones from the market sellers and the specialists.

The Appenzeller, well I'd eat more of it, but my GF won't have it in the house, at least the stuff I would buy. The best of them can equal a Stinking Bishop in pungency. If I want something like an Appenzeller to get through the front door then I'll take a Tilsiter which is not as pungent, but makes up for it with a really creamy flavour.

For fondue I'm typically British. I looked at fondue and thought there must be a better way of doing it, especially as my GF hate cheese. So, I take half a French stick, cut it into relatively thin slices, dump a load of this over it and stuff it in the oven until it melts, and more importantly till it begins to brown. Instant Swiss cheese on toast.

Don't ever tell a Swiss person I do that with fondue. I'd be tarred, feathered and deported on the next available plane if they ever found out I was butchering such a revered Swiss dish to such an extent ;)
 
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