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Post by oh oooh on Jun 17, 2022 11:38:12 GMT
Please do.
And if you don't like cheese then bugger off.
Thanking you.
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Post by osgood on Jun 17, 2022 11:59:36 GMT
I love all kind of cheeses, but I have to play the patriotic card and state that there is nothing like a good, well-cured Manchego sheep's cheese.
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Post by souphound on Jun 17, 2022 12:39:58 GMT
Ahhhh. I love cheese. Always have. Unfortunately, in my late 20s-early 30s I developed an intolerance to lactose. So then I started having to take 3-6 Lactaid pills just to have a few bites and it was still a bit of a lottery, so I basically stopped eating anything dairy (I know that there are non-dairy cheeses but I am more of a mainstream cheddar, mozzarella, brick type of guy, nothing fancy.
However, in the past 20 years or so, many more lactose-free options have hit the market and I am a happy fellow again.
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Post by fonz on Jun 17, 2022 13:02:40 GMT
I like mozzarella on/in food. That buffalo stuff is nice raw. The fruity white Stiltons etc are nice. Like a cheesecake without the crappy biscuit base. Grilled cheddar on/in toast is brilliant. Parmesan chunks. Nice. Dolcelatte. Exotic.
I’ll have a go at most cheeses. Not keen on those intense blue ones.
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Post by Half Machine Lipschitz on Jun 17, 2022 13:03:48 GMT
1. All of 'em 2. Any I might've missed in 1 3. The one with bugs crawling around in it.
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rayge
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Post by rayge on Jun 17, 2022 13:18:20 GMT
My becoming a vegetarian has cut down my options drastically, although I still have my memories...
I'm going to have trouble ranking them, too, for the same reason I couldn't rank fruit, or for that matter LPs - they all may belong to a definable group, but there's so much variation within, with different ones being best for different purposes, and so on, so here's a list with explanations, but in no real order Italian hard cheeses - Parmesan is not vegetarian, but some similar things are, and are obviously just the ticket for pasta and soups. Red Leicester - this was as exotic as it got in my childhood, and even today I get a bit of a frisson thinking about the wonderful combinaton of colour, taste and texture of a slab of anatto-laced cheese and some Daddies sauce (preferably on a hunk of a fresh-cut, white, seed-encrusted loaf with the odd thick smudge of butter) Sage Derby - cubed very fine and laced through a salad for colour and a herby tang, a sort of East midlands answer to feta, which I also like a lot. Any type of cream cheese - I don't turn my nose up at Philly, or Laughing Cow, but that's as far as processing goes - I use in stead of butter or marge when making sandwiches Mascarpone is wonderful for desserts, combines beautifully with stewed fruits. Unpasteurised mature Somerset Cheddar (I only live 15 miles or so from it, after all) such as Keens or Greenes (or even Quickes, just down the road from where I lived in Devon) provides the perfect texture and tang for cheese and tomato sandwiches, for grating over burgers/ (vegetarian) chili and tortilla chips, grilling or just chomping with apples, crackers, grapes, nuts, pickles... The supermarket versions of the same for a lesser, cheaper thrill
Stilton - elevates the walnut to Dog-like status. Ms Thang has just made a broccoli, Stilton and leek soup that is absolutely De-Voone. Love the faintly metallic notes of the mould Halloumi - vgetarian bacon: a cheese you can slice and fry without destroying the pan or the ambience in the kitchen. Mozarella for pizzas, of course, but also the foundation of various grilled cheese on toast extravaganzas, a base for picking up other flavours But basically, I like cheese, any cheese - including from goats and sheep, although I'm less fond of Edam and other waxy ones, and soft French cheeses such as Brie and Camembert. The really poncey French stuff I've never tried.
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Post by Reactionary Rage on Jun 17, 2022 14:53:01 GMT
Oh I like the poncey French shit but I can never remember names. The exes stepdad used to get poncey French shit and I'd scoff it all without remembering what I'd eaten. Comte is the most popular cheese in France I think and it's a personal favourite. A really solid hard cheese. Brie, Camembert (baked with garlic and bread? Yes please), Fourme d'Ambert...all good.
Goats cheese is delightful and I like strong, ripe blues...Hebridean and one from Yorkshire called Harrogate which is a personal fave (the kind of blue that can make you transcend time and space).
British wise....a proper cheddar or a red Leicester.
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Post by cousinlou on Jun 17, 2022 15:20:15 GMT
Ahhhh. I love cheese. Always have. Unfortunately, in my late 20s-early 30s I developed an intolerance to lactose. So then I started having to take 3-6 Lactaid pills just to have a few bites and it was still a bit of a lottery, so I basically stopped eating anything dairy (I know that there are non-dairy cheeses but I am more of a mainstream cheddar, mozzarella, brick type of guy, nothing fancy. However, in the past 20 years or so, many more lactose-free options have hit the market and I am a happy fellow again. I knowmore people that have the same. There is however hardly any Lactose in Cheese. Merely traces.
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Post by oh oooh on Jun 17, 2022 15:24:05 GMT
It's all good, pretty much. Notice how cheese is always always salty and nobody dares even SUGGEST a low-salt cheese? (do they exist?)
anyway I eat a fair bit of strong cheddar. That's my number one.
as EATING cheeses (in a sandwich or on toast or in a salad, as opposed to sprinkling cheeses or pizza cheeses) I'd rank them roughly thus:
vintage/strong/extra mature Cheddar Stilton Gorgonzola (the Italian version - not the dolce) Manchego Emmenthal cream cheese - most varieties (again, most Italian variants, but Philadelphia and even cheap copies are great in a sandwich with good ham)
I've never tried Gruyere apart from on onion soup and I saw some a few days ago and it was crazy expensive.
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Post by Reactionary Rage on Jun 17, 2022 15:26:30 GMT
Gruyere is good for cheese sandwiches. If you'd had a Croque Monsieur it was probably Gruyere.
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Post by cousinlou on Jun 17, 2022 15:29:55 GMT
I like all Cheese but am not wild about Cream cheese and Mozzarella.
I general I prefer the more mature, hard Cheeses
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Post by souphound on Jun 17, 2022 18:26:35 GMT
Ahhhh. I love cheese. Always have. Unfortunately, in my late 20s-early 30s I developed an intolerance to lactose. So then I started having to take 3-6 Lactaid pills just to have a few bites and it was still a bit of a lottery, so I basically stopped eating anything dairy (I know that there are non-dairy cheeses but I am more of a mainstream cheddar, mozzarella, brick type of guy, nothing fancy. However, in the past 20 years or so, many more lactose-free options have hit the market and I am a happy fellow again. I knowmore people that have the same. There is however hardly any Lactose in Cheese. Merely traces. True. But different forms have different effects on different people. Old cheddar has less that regular for instance. However, one of the worst things for me was melted cheese like on a pizza. Pure hell. The Lactaid Ultra I took in those cases recommended 2 to 4 pills for a meal. For two slices of pizza I would have taken 6 (not a huge problem, it's not medication, just a lactase enzyme that helps modify the lactose during digestion and my doctor was fine with me doing this). Pardon the pun but dosage was still always a bit of a crapshoot. I now make my own pizzas using lactose-free mozzarella and no pills and have had zero problems, ever. I had similar experiences with ice cream, though less severe. Again, dosage was nearly impossible for me at times. So I stopped eating ice cream altogether for a long time. There are now four flavours of lactose-free ice cream in my freezer (just had a nice serving in fact. Wonderful!). Levels of lactose intolerance change over time and for all I know I am no longer as affected as I used to be. It ain't worth taking a chance though, especially with good options available. Some products are a bit of an acquired taste but hey, if that's the worst of it, I'll take it. Before I stopped drinking I probably would have never stooped to having, or even tasting an alcohol-free beer (trust me, I never did!). But now, that's all I drink when I'm out. I like some of them fine.
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fange
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Post by fange on Jun 19, 2022 9:35:07 GMT
I like most cheeses except for the very strong blue and smelly ones.
Brie and camembert, cheddar and stilton, haloumi and feta, parmesan and mozzarella, all delicious when the time is right.
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Post by cousinlou on Jun 24, 2022 11:07:14 GMT
All cheese is good but some are better than others.
The only types of really shit cheese I know of are low fat types.
Terrible, not only has it a negative impact on the flavour but also on the texture.
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Post by Deleted on Jun 24, 2022 13:38:46 GMT
I had a lovely one the other day - Saint Vernier. www.cheesefest.co.uk/saint-vernier/It was reduced by quite a lot, so I gave it a go. I love soft, creamy cheeses like that from France and Italy.
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