I think we need to talk about cheese

[Lancs Harp]

😀

[danhibees1875]

Gouda dea.

[Lancs Harp]

With a glass of red.... Manchego. On its on decidedly ordinary. With red wine total magic.
Spains best tho is its blue cabrales. Far more potent than stilton or Gogonzola (boh excellent)

This is far more important than Scottish politics

[Jack]

Scottish cheddar. So versatile.



Even on a cocktail stick with a pickled onion 😆

[ErinGoBraghHFC]

Provolone, Cheddar, Halloumi, Feta and Paneer. End the thread.


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[Hibrandenburg]

Canny whack a bit of German Harzer Cheese on rye bread and washed down with a white wine from the Mösel.

[Glory Lurker]

Babybel or Dairylea or you're a Jambo.

[Mibbes Aye]

Sheeps milk cheese, in any shape or form.

Perfectly balanced cheeseboard - a hard Duddleswell, a veiny Roquefort and a creamy Wigmore

Also shavings of Manchego, Zamorano or Pecorino as a light snack.

There's a restaurant in the centre of Inverness called Rocpool. The dessert menu had a selection of cheeses and they were all made with Highland ewes milk. Heaven!

[Hibbyradge]

Ripe brie.

End of.

[ErinGoBraghHFC]

Sheeps milk cheese, in any shape or form.

Perfectly balanced cheeseboard - a hard Duddleswell, a veiny Roquefort and a creamy Wigmore

Also shavings of Manchego, Zamorano or Pecorino as a light snack.

There's a restaurant in the centre of Inverness called Rocpool. The dessert menu had a selection of cheeses and they were all made with Highland ewes milk. Heaven!

Looks like I’m going to Inverness on my next day off, thanks!


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[stu in nottingham]

I've always loved Norwegian Jarlsberg, eaten it for many years

Amongst many others, I love the various Stilton cheeses, always made in Nottinghamshre, Leicestershire and Derbyshire, especially Long Clawson Stilton. You can find this beauty at Lidl, simply termed as 'Mature Blue Stilton'.

[Del Boy]

Gouda on crackers is exceptional

[Mibbes Aye]

Ripe brie.

End of.

The soft melty bit in the middle is better.

[Mibbes Aye]

Looks like I’m going to Inverness on my next day off, thanks!


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Best checking the menu first. I used to go maybe two or three times a year when I was in Inverness, pre-Covid then tailed off and Ive not been for a couple of years. All the locally-sourced ones should be available mail order. I think it was Connage Dairy but there might have been another one as well.

[makaveli1875]

Provolone, Cheddar, Halloumi, Feta and Paneer. End the thread.


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Iv searched high and low for some provolone and can never find it . Do you know of anywhere in Edinburgh that sells it ?

[Pretty Boy]

Lanark Blue, Cashel Blue or Coulommiers. The latter is like brie on steroids.

[danhibees1875]

Iv searched high and low for some provolone and can never find it . Do you know of anywhere in Edinburgh that sells it ?

I got a really good bit of provolone from the Leith market last Saturday. Seemed like the sort of stall that would be there every week- I think they had a smoked option too.

Get the truffle salami whilst you're there... delicious.

[Jones28]

Iv searched high and low for some provolone and can never find it . Do you know of anywhere in Edinburgh that sells it ?

Surely Mellis will have some?

If you’ve got £50 burning a hole in your pocket they’ll take your money and you won’t be disappointed.

[TrumpIsAPeado]

😀

Is that you Liz?

[Bridge hibs]

Orkney cheese is the dugs danglies

[AgentDaleCooper]

Orkney cheese is the dugs danglies

Absolutely agree.

Also, a slice of comte on it's own or with a cup of tea is mindblowing.

Epoise is also right up there - ripe brie soaked in rum.

[Mon Dieu4]

Mature cheddar, in particular M&S used to do a Canadian Mature cheddar, it was tremendous, blue cheeses and brie etc give me the boke, I try them every now and then to see if my tastes have changed because they have with other things but I just find them rancid

[Hibbyradge]

The soft melty bit in the middle is better.

Ha ha. Very droll. 😃

[Lendo]

Surely Mellis will have some?

If you’ve got £50 burning a hole in your pocket they’ll take your money and you won’t be disappointed.

With me and the bird stopping drinking we went a bit mad at new year and blew £200 in Mellis on a New Years cheese extravaganza. Best Hogmanay I’ve ever had

[The Modfather]

Cheese Wagstaff is still my favourite cheese.

[makaveli1875]

I got a really good bit of provolone from the Leith market last Saturday. Seemed like the sort of stall that would be there every week- I think they had a smoked option too.

Get the truffle salami whilst you're there... delicious.

Nice il check it out next week

[Callyballybe]

Époisses. Absolutely fantastic. One of Napoleon's favourites apparently

[HUTCHYHIBBY]

Whatever happened to Kraft Singles? 🤔😊

[ErinGoBraghHFC]

Iv searched high and low for some provolone and can never find it . Do you know of anywhere in Edinburgh that sells it ?

I don’t know about Edinburgh but I get it from a stall at the local market near me, as someone’s said try Leith Market might be something similar there?


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[HUTCHYHIBBY]

The Sunday Morning Market at Stockbridge seems to have quite a varied range of different cheeses. Not visited for a while though.

[AgentDaleCooper]

Époisses. Absolutely fantastic. One of Napoleon's favourites apparently

That's the one :aok:

[Currie Hibbie]

Was the Best Man at my best mate's wedding in Jersey back in 2015. Fantastic meal so I asked, in all innocence, if I could perhaps see the cheese board. In rolls the cheese trolley with 39 different cheeses !! Waitress went through each one detailing country of origin, hard/softness etc. Took me ages to pick half a dozen to taste. Still brings a smile when out with the happy couple, especially when cheese boards here tend to have a maximum of about 4 cheeses and some frozen grapes if it's a posh place.

[easty]

Obviously you get some brilliant cheeses at the farmers markets, but my go-to from the supermarkets is Blacksticks Blue.

Had a really good truffle brie from Mellis a while back.

[Peanut Shaz]

Moliterno Al Tartufo and Shropshire Blue two of my favourites.

[babahibs]

Brie de Meaux, cheese of the gods.

[AgentDaleCooper]

Orkney Grimster cheese is another belter.
My official top three are settled - Êpoisses, Comté and Grimster, in that order I think.

[Sylar]

Cheese is one of those things I’ve grown to appreciate the older I get. Still need to be in the right mindset for a bleu, Stilton etc but with a nice glass of wine, you can’t beat a nice goats cheese, manchego, Brie, Wensleydale or smoked German.

No matter how much I grow to love cheese, casu martzu will never pass my lips.

[Bridge hibs]

Has anyone tried Casu martzu

Literally called ('rotten/putrid cheese'), sometimes spelled casu marzu, and also called "casu modde", "casu cundídu" and "casu fràzigu" in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).

🤢🤮

[Lancs Harp]

Whatever happened to Kraft Singles? 🤔😊

Sold exclusively in Glasgow

[Keith_M]

"Is it Wensleydale, Gromit?"

26898

[Hibrandenburg]

Can we move this thread to the appropriate board please.

[ErinGoBraghHFC]

Can we move this thread to the appropriate board please.

Aw cheesus here come the puns


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[Keith_M]

Can we move this thread to the appropriate board please.


This one?

26899



Aw cheesus here come the puns

...


Sorry, couldn't resist :-)

[Scouse Hibee]

From my teens to my mid twenties cheese brought on severe migraines that totally floored me. Fortunately that stopped as I absolutely love all types of cheese and often ate them when I shouldn’t knowing the consequences that would follow. Blue cheeses are my particular favourites.
I will always have a cheese board if available rather than a dessert in a restaurant.

[AgentDaleCooper]

From my teens to my mid twenties cheese brought on severe migraines that totally floored me. Fortunately that stopped as I absolutely love all types of cheese and often ate them when I shouldn’t knowing the consequences that would follow. Blue cheeses are my particular favourites.
I will always have a cheese board if available rather than a dessert in a restaurant.

if you like a good blue cheese, do yourself a favour and make some lemon and lavender marmalade. I make a big batch once a year, and when combined with something like stilton, it's transcendental.

[Hibrandenburg]

This one?

26899





Sorry, couldn't resist :-)



That's the very one. Cheeeeeeeese!

[HibbyDave]

Tried tellagio cheese recently. V good although a bit like Brie

[One Day Soon]

if you like a good blue cheese, do yourself a favour and make some lemon and lavender marmalade. I make a big batch once a year, and when combined with something like stilton, it's transcendental.

Ooft, that sounds bloody good. Recipe please?

[One Day Soon]

A honourable mention for the humble Huntsman two cheese combo.

Plus that amazing one M&S have in the wee square pale blue packet - soft and a bit of blue. Gorgeous.

[grunt]

Can't believe no one has posted this ...


https://youtu.be/Hz1JWzyvv8A

[Jim44]

Any strong cheddar on a well known digestive biscuit for me.

[gbhibby]

A slice of cheese on a plain chocolate digestive is my go to.

[Jim44]

A slice of cheese on a plain chocolate digestive is my go to.

:agree: …… but strong cheddar on plain digestive for me.

[Just Alf]

:agree: …… but strong cheddar on plain digestive for me.Don't forget a wee swipe of butter :agree:

[Bridge hibs]

Don't forget a wee swipe of butter :agree:

Or no butter and replace with strawberry jam

[Just Alf]

Or no butter and replace with strawberry jamHmmm not against that to be fair

[AgentDaleCooper]

Ooft, that sounds bloody good. Recipe please?

there's a few online that are good to follow to start with (think I used this one: https://www.food.com/recipe/lemon-lavender-marmalade-513063), but i sort of just wing it now - the process is more or less thus:

half your lemons, juice them, then slice up the skins into strips - i like mine pretty thin. Once you've done this, soak the sliced skins in the juice over night.

next day, i just whack my lemons into a big soup pot, then lob water in until there's enough headroom for it not to splatter everywhere. Cook this on a rolling boil until the lemons become soft, then add sugar to taste - i like mine a bit tart. It's a good idea to warm the sugar before hand in the oven, saves loads of time. Once the sugar has dissolved, i chuck in my lavender, probably between 1 or 2 packets of the culinary stuff that's marked as '200ml', even though it's dry...don't understand that. Once that has flavoured the marmalade, you're good to go.

[brianmc]

Whatever happened to Kraft Singles? 🤔😊

You may jest but I saw a poll posted on Twitter earlier this week rating 'brits favourite cheese' and the outright no.1
was processed cheese slices!! 🤯

Cheddar was 2nd....

[Paulie Walnuts]

Buratta.

Realise it’s not really the same thing as the rest of the cheeses here but it’s one of the best things known to man imo.