Vertego
Just reflecting on the meaning of life.
- Location
- North Hampshire
Cheese....
- Thread starter Andy_R
- Start date
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OP
OP
Andy_R
Hard of hearing..I said Herd of Herring..oh FFS..
- Location
- County Durham
If I was allowed unfettered access to cheese I would end up looking like Jabba the Hut, and Princess Leia would be made of Gouda
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Salty seadog
Space Cadet...(3rd Class...)
Yep,or of course thre's vintage too, Ipreferit when it almost has a crunch to it which feels like salt crystals. This sort will be a very hard cheddar.
Comte, Gorgonzola, Roquefort.
The Goods Shed in Canterbury used to do Dunshire Blue, it was gorgeous but since e-coli was discovered it's been unavailable.
Grant Fondo
Guru
- Location
- Cheshire
A very good Wenslydale with fruitcake is a great memory from living in Yorkshire. Yum 
roadrash
cycle chatterer
- Location
- sitting on the edge of wigan pier
hehe all depends who made it's not protected anyone can make the stuff unlike good old Wensleydale. Never said I was not enjoying a good lump of that too along with a drop or two of black sheep. With a bottle or two of Ampleforth cider for good measure.
Poacher
Gravitationally challenged member
- Location
- Nottingham
That's tough! Colston Basset's my favourite Stilton, and only a shortish ride away. Only a limited window of opportunity with their opening hours, though. Next time schedule a trip to Navenby for a loaf of Welbourn bakery's Lincolnshire plum bread, probably the best of the bunch, and pick up some mature Lincolnshire Poacher while you're at it. (I shook hands with that there Simon Jones just after he launched it on the market, doncha know; now he ignores me, the stuck-up git! After I gave him the idea for the name an' all...)
Biff600
Veteran
I love cheese, everything from Mousetrap to Bung and all in between.
The only problem is that I have a reaction to eating cheese, my skin goes all blotchy and my temperature rises, however, looking like a freshly slapped arse does not deter me from eating the stuff, the stronger the better.
The only problem is that I have a reaction to eating cheese, my skin goes all blotchy and my temperature rises, however, looking like a freshly slapped arse does not deter me from eating the stuff, the stronger the better.
Andrew_Culture
Internet Marketing bod
- Location
- The People's Republic Of Suffolk.
No idea who I stumbled upon this thread while catching up with CycleChat, but I thought I'd chuck in my tuppenceworth. I have spent nearly forty years ignoring Gouda entirely. Then I tried some Weydeland VSOC Gouda. It looks a bit odd, but *insert expletive* it tastes incredible https://slatecheese.co.uk/collections/hard-cheeses/products/extra-mature-gouda
I also tried some 'Renegade Monk', and can only politely think of describing the taste as an acquired one. Although if you like that smell when a family member has recently used the toilet then you'll probably love this cheese.
I also tried some 'Renegade Monk', and can only politely think of describing the taste as an acquired one. Although if you like that smell when a family member has recently used the toilet then you'll probably love this cheese.
Electric_Andy
Heavy Metal Fan
- Location
- Plymouth
I've had some Dorset blue this year. Lovely stuff. I also like brie if it's walking off the plate. Don't mind cheddar on a hovis biscuit, and of course on pizzas. I haven't tried this mousetrap stuff everyone was talking about. I'll look out for it
Andrew_Culture
Internet Marketing bod
- Location
- The People's Republic Of Suffolk.
Is that Dorset Blue Vinney? That stuff is belt-worryingly good
keithmac
Guru
That's funny you should say that, I get a cold face when eating "raw" cheese but doesn't stop me either
Jacobs Biscuit/Cracker selection and some good cheeses are part and parcel of Christmas!.
Don't think I've ever tried a cheese I didn't like to be fair.
https://www.dewlay.com/
I worked at this placed last year when I commissioned a new piece of machinery, and it has it's own shop.
Their Double Gloucester is the first one I've tasted that isn't completely bland, it has a lovely flavour, and the non crumbly version of Lancashire is top class. The mature cheddar is rather delish as well, the only downside is that they don't do anything soft like a brie.
Going up the M6 regularly for work means I can be in there once a month to keep stocked up.
I worked at this placed last year when I commissioned a new piece of machinery, and it has it's own shop.
Their Double Gloucester is the first one I've tasted that isn't completely bland, it has a lovely flavour, and the non crumbly version of Lancashire is top class. The mature cheddar is rather delish as well, the only downside is that they don't do anything soft like a brie.
Going up the M6 regularly for work means I can be in there once a month to keep stocked up.
Accy cyclist
Legendary Member
- Location
- The hills of Accrington
Cheese has to be strong tasting for me. Mild ones like Brie are tasteless,yet Edam which is classed as mild,i find quite tasty. I prefer Stilton,mature Cheddar and a decent Lancashire.
