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 Posted:   Nov 17, 2012 - 1:39 AM   
 By:   Tall Guy   (Member)

Peakdale Shropshire Blue.

Just wanted to mention it.

TG

 
 Posted:   Nov 17, 2012 - 4:01 AM   
 By:   ToneRow   (Member)

Is that, by chance, the favourite cheese of Shostakovich?

 
 Posted:   Nov 17, 2012 - 4:01 AM   
 By:   mastadge   (Member)

I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.

 
 
 Posted:   Nov 17, 2012 - 4:02 AM   
 By:   Thor   (Member)

I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.

Kudos for liking our Norwegian cheese! As far as everyday yellow cheese is concerned, I'm partial to Jarlsberg too. It's the only cheese that works on my homebaked pizzas.

 
 Posted:   Nov 17, 2012 - 4:55 AM   
 By:   Jehannum   (Member)

Into the classics at the moment - going through a Cheshire period after a lengthy Stilton affair. Interested in trying something new.

 
 
 Posted:   Nov 17, 2012 - 5:52 AM   
 By:   Tall Guy   (Member)

Is that, by chance, the favourite cheese of Shostakovich?

Not sure how popular Shropshire Blue was in Soviet Russia. Just one of many things that was wrong with the system.

 
 Posted:   Nov 17, 2012 - 7:29 AM   
 By:   ToneRow   (Member)

Peakdale Shropshire Blue.




"Francis" should like this, eh?

 
 Posted:   Nov 17, 2012 - 7:40 AM   
 By:   ToneRow   (Member)

Not sure how popular Shropshire Blue was in Soviet Russia. Just one of many things that was wrong with the system.

FYI:

 
 
 Posted:   Nov 17, 2012 - 7:48 AM   
 By:   Tall Guy   (Member)

Peakdale Shropshire Blue.




"Francis" should like this, eh?


That's the stuff - lovely!

 
 
 Posted:   Nov 17, 2012 - 7:52 AM   
 By:   Tall Guy   (Member)

Into the classics at the moment - going through a Cheshire period after a lengthy Stilton affair. Interested in trying something new.


On the rebound, eh? I like Cheshire, but feel disloyal whenever I dally with a crumbly white that isn't Wensleydale. Tread Caerphilly, my friend.

 
 
 Posted:   Nov 17, 2012 - 7:55 AM   
 By:   Tall Guy   (Member)

I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.

Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. I think it was very fashionable some four or five years ago and socially may have had its time in the sun, but I still have the taste for it.

TG

 
 
 Posted:   Nov 17, 2012 - 7:55 AM   
 By:   Tall Guy   (Member)

I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.

Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. I think it was very fashionable some four or five years ago and socially may have had its time in the sun, but I still have the taste for it.

TG

 
 
 Posted:   Nov 17, 2012 - 7:55 AM   
 By:   Tall Guy   (Member)

I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.

Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. I think it was very fashionable some four or five years ago and socially may have had its time in the sun, but I still have the taste for it.

TG

 
 
 Posted:   Nov 17, 2012 - 8:12 AM   
 By:   Tall Guy   (Member)


Kudos for liking our Norwegian cheese!


I'm very partial to all the northern hard cheeses - Dutch, Norwegian, whatever. Thor, are you familiar with Gjetost? As the name suggests, a goats' milk cheese, but with a caramel flavour and a very creamy consistency. Hugely rich - you wouldn't have it in a sandwich or on toast - but lovely in small amounts. I think I've mentioned it before in another thread a couple of years ago, after first encountering it at the York Racecourse.

TG

 
 
 Posted:   Nov 17, 2012 - 8:29 AM   
 By:   CinemaScope   (Member)

I like any French soft cheese, on a large bit of rustic bread & a glass of wine, lovely. But if I eat too much of it, it does, er...bung me up a bit!

 
 Posted:   Nov 17, 2012 - 8:39 AM   
 By:   BillCarson   (Member)

I cant get past wesleydale and cranberry.

 
 
 Posted:   Nov 17, 2012 - 8:39 AM   
 By:   Tall Guy   (Member)

I like any French soft cheese, on a large bit of rustic bread & a glass of wine, lovely. But if I eat too much of it, it does, er...bung me up a bit!

TMI! Perhaps we should put it to the test in the new year...

TG

 
 
 Posted:   Nov 17, 2012 - 8:42 AM   
 By:   Tall Guy   (Member)

I cant get past wesleydale and cranberry.

Why - are you really really small? smile

I'm not a huge fan of cheese with fruit - except that cheddar and apple go beautifully together (per the thread on the subject of two contrasting tastes that are greater than the sum of their parts). Can't disapprove of the big W under any circumstances, however.

TG

 
 Posted:   Nov 17, 2012 - 9:45 AM   
 By:   solium   (Member)





How would you know if your eating moldy cheese? When I see spots of blueish green color and fuzzy white borders I tend to avoid it.

 
 
 Posted:   Nov 17, 2012 - 10:37 AM   
 By:   Timmer   (Member)

I like Jarlsberg too, great toasted.

 
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