Expat pleasures

Discussion in 'CycleChat Cafe' started by Keith Oates, 7 Jul 2007.

  1. Keith Oates

    Keith Oates Janner

    Penarth, Wales
    A colleague has just returned from the local 'big town' and brought some Camembert Cheese, the first I've had for ages and I'm really enjoying it!!!!!!!!!!!!!!!!!!
  2. OP
    Keith Oates

    Keith Oates Janner

    Penarth, Wales
    So as a general question what as your favorite Cheese!!!!!!!!!!!!!!!!!!!!!!!!
  3. Jack

    Jack New Member

    Brie of Camembert.. Camembert heated up in the oven is just sooo good. :blush:
  4. Either really strong cheddar or grilled halloumi.
  5. Steve Austin

    Steve Austin The Marmalade Kid

    A nice Blue.

    or Roguefort, which is sort of black :blush:
  6. graham56

    graham56 Guru

    Cambozola or a goats cheese
  7. Brock

    Brock Senior Member

    Had a lovely 'Dorset Blue Vinny' ploughmans in West Lulworth recently. I think cheese is like beer, why go foreign when we do it so well ourselves?
    That said I've enjoyed a deep fried Camembert and a delicious Roquefort and white wine sauce with scallops and sea bass lately.
  8. nickwill

    nickwill New Member

    Just take care! You'll have that David Duffield bloke sniffing round the forum if you are not careful. You know what he's like when he gets a sniff of cheese! :blush:
  9. Big Bren

    Big Bren New Member

    I'm with Rhythm Thief - in so much as cheese can kick ass, grilled haloumi does it for me.

    Also like a lovely feta in a nice crisp salad.

  10. Cycling Naturalist

    Cycling Naturalist Legendary Member

    Blue Stilton is superb when it is at its best, but there's a lot of grotty stuff about.
  11. Pottsy

    Pottsy ...

    SW London
    A good Red Leicester makes a lovely sandwich, though to eat on it's own I'd probably go for a Camembert.
  12. alecstilleyedye

    alecstilleyedye nothing in moderation Moderator

    brie, and smoked hard cheese.
  13. longers

    longers Veteran

    I remember a post on C+ from someone who worked at a cheese factory for a bit. Most of the time they made cheddar but when they chose to make red leicester - out came the food dye and it was slapped into the cheddar - Hey presto it's Red Leicester!

    Brie on black pudding then grilled I like. Serve with onion marmalade.
    Double Gloucester for cheese on toast.
    Roquefort for steak.
    Mature cheddar for most cooking.
    Grilled Haloumi I had forgotten about. Ta.
  14. punkypossum

    punkypossum Donut Devil

    Brie, Feta and Goat's Cheese (especially on a panini)
  15. just jim

    just jim Guest

    Dairylea on toast with a cuppa and a sit down.
    Accy cyclist likes this.
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