BS: Cheese

Subject: BS: Cheese
From: Steve Shaw
Date: 23 Nov 16 - 07:32 PM

Sod it. This section is so heavy that I thought I'd go out of character and start a cheese information thread. Arrogant pillock!   

I am an aficionado of proper cheese. I'll start the ball rolling by telling you that I think that Wookey Hole cave-aged cheddar is the finest cheddar I've ever eaten. And the cave in question is actually in Cheddar Gorge! Close on the heels are Green's cheddar and Quicke's mature cheddar, the latter made by Mrs Quicke MBE in Newton St Cyres near Crediton. You haven't lived until you've been to Quicke's farm shop just off the A377. Our Bude butcher used to get his free-range pork from their farm, the pigs having been fed on the whey. Best pork I've ever tasted, sadly no more.

As for harder blue cheeses, the finest two ever to grace my palate have been Bath Blue, hard to get beyond Bath as it oxidises rapidly once cut (though Gloucester Services sell it), and Stichelton, which is basically Stilton made with raw milk (legally, Stilton must be made only with pasteurised milk). Like Bath Blue, Stichelton doesn't keep. But it out-Stiltons Stilton by a country mile. Gorgeous.

As for softer blue cheeses, I admit to loving St Agur, rich, salty and creamy. But there's also Montagnolo, Italian name though made in Germany. Bloody fabulous, and you really should eat the grey, mouldy rind.

I also love Brie but am content with Sainsbury's Somerset Brie, consistently good and flowing as long as you remember to give it a few hours out of the fridge. There may be better out there, but it's brilliant stuff for £1.50 a whack.

For a cheese butty, you can't beat a bit of Lancashire, either with piccalilli or with a nice tomato relish. I've yet to buy a bad piece of Lancashire.

Subject: RE: BS: Cheese
From: leeneia
Date: 23 Nov 16 - 07:42 PM

You're making my mouth water.

Subject: RE: BS: Cheese
From: Phil Cooper
Date: 23 Nov 16 - 07:51 PM

I'm afraid I don't like cheese. I don't like milk when it's fresh, or when it's been fermented for a long time. While I do eat pizza, most cheeses that people say are great give me an after taste that lasts for months that I don't like. So continue, I know the problem is with me, not anyone else.

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 23 Nov 16 - 07:53 PM

I was born and bred to eat cheddar.. it's in my DNA..

Back in primary school we had a coach trip to watch Cheddar being made in vast tanks of milk..
could have been in Cheddar, but definitely somewhere close to the mystical source...

In fact while my mum was pregnant with me, she still worked in a local traditional cheddar recipe cheese 'factory', moving and carrying milk churns...

I probably get my broad muscular shoulders from my mum...???

See, that's how much cheddar is good for you...!!!

Heaven - a cheddar and onion bap, and a pint of cool rough cider...


Unfortunately, at various times in my life I have had to give up eating the stuff...
especially when I was into serious gym training...

This time, I've had to give up both cheddar and cider because I am too fat, probably allergic to cheese, and verging on 'those' middle age health problems... 😢

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 23 Nov 16 - 08:16 PM

Cheesus man, allergic to cheese? Fight it, man!

Subject: RE: BS: Cheese
From: Rapparee
Date: 23 Nov 16 - 08:23 PM

We've recently discovered Kerrygold's "Skellig", a nice sweet cheddar.

Subject: RE: BS: Cheese
From: bobad
Date: 23 Nov 16 - 09:13 PM

Nothing beats a nice Velveeta......and so versatile too.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 23 Nov 16 - 09:18 PM

A couple of years ago I saw an ad for Davidstow cheese, accompanied by a romantic photo of Bedruthan Steps on the coast near Newquay. Well Davidstow cheese is made in a massive, ugly factory miles from the coast, next to a disused airfield and about twenty miles from Bedruthan Steps.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 23 Nov 16 - 09:22 PM

Velveeta sounds like rat poison to me. Still, if it fills a hole...

Subject: RE: BS: Cheese
From: Joe Offer
Date: 23 Nov 16 - 10:35 PM

I'm stuck on Kerrygold's Swiss cheese, both for texture and taste. Who'da thunk that Irish Swiss cheese would be a good thing?
-Joe-

Subject: RE: BS: Cheese
From: Janie
Date: 23 Nov 16 - 11:09 PM

Saint Andre's triple cream....to die for.

Recently exploring hard, very sharp, English Cheddars. Yum, even though makes the tongue raw.

Confess that while I love cheeses mild and cheeses sharp, cheeses soft and cheeses hard, I can't, generally speaking, develop the fondness for goat and sheep cheeses that I have for those made with cow milk.

Subject: RE: BS: Cheese
From: Stilly River Sage
Date: 23 Nov 16 - 11:10 PM

A long time ago I swore off of the yellow-colored cheddar cheeses in the grocery store. I was staying with a friend in Chicago over the xmas holiday and her family had a traditional sandwich - homemade bread sliced and topped with white sharp cheddar and broiled into the most mouthwatering cheese sandwich I'd ever tasted.

New York cheddar, Wisconsin cheddar, Cabot's (from Vermont?) - there are a number of types of white sharp cheddar that are excellent. And then a few years ago my brother sent me a 3-pound can of sharp cheddar from Washington State University (the ag school) - called Cougar Gold:

Our most famous & popular cheese! Winner of several national and international awards. A rich, white cheddar with a smooth, firm texture. This unique cheddar has a depth and intensity that most people have never before experienced. Its creamy, lingering flavor will leave you wanting for more! Our current stock of Cougar Gold is just over one year in age. Comes in our famous 30 oz can.

They have several varieties, but these ag students do an amazing job of making a sharp cheese. The Cougar Gold has those little sharp salty crystals that burst in your mouth. Talk about an amazing open-face sandwich!

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 24 Nov 16 - 12:03 AM

.. ok.. this thread has been going along all friendly like for far too long without some argumentative know all pedant starting a slug-fest...


Grrrr.... Wookey Hole is not in Cheddar Gorge...grrrrrrr...

Be like me saying Tintagel is in Dorset...

Trust someone living even further down the arse end of the west country to not know one hole from another... 😜

Subject: RE: BS: Cheese
From: ChanteyLass
Date: 24 Nov 16 - 12:10 AM

If you like cheese and come to the US from Europe, don't try what is called American cheese. You will not like it because it has little flavor.
I enjoy a blue cheese called Great Hill Blue. It is made in Massachusetts near Neutaconkanut Hill which is nicknamed The Great Blue Hill. Side notes: on that hill stands the transmitter of Boston's public television stations, and my son worked at the foot of the hill for nine years.

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 24 Nov 16 - 12:30 AM

btw... xmas list to santa..

A decent lump of Wookey Hole cave-aged cheddar will come to about 25ish quid inc delivery from their online shop..

A 20 litre bag in a box of Thatchers Cheddar Valley cider, about 45 quid inc shipping from their online shop..

an onion and bread buns.. a few pence from Tesco..

Now I'd be happily prepared to risk my health over xmas if anyone has a spare 70 quid


you could call it a combined xmas and birthday present...

.. no...???... ok fair enough....


Though I'd definitely suggest any UK mudcatters looking to stock up for xmas considers this party pack combination...😎

[the cider has a shelf life of approx 1 month after opening..that's only 5 litres per week...]

Subject: RE: BS: Cheese
From: Sandra in Sydney
Date: 24 Nov 16 - 01:36 AM

cheese! yum!

my favourites are the soft white cheeses, camembert & brie, especially if they are past their (alleged) use-by dates. Ash covered brie is an especial favourite & I do have one in the fridge ...

I also like red Leicester & recently discovered Iberico Mild & creamy, a Spanish cow, sheep & goat's cheese available from Aldi, so no doubt it is available to UK & some US catters. Here we are recommended to eat it with quince paste & Aldi's Margaret River Chardonnay.

I also live this Ski Queen goat cheese

sandra (pondering upon opening the Spanish cheese - wot a shame the Ash Brie is not outside the fridge)

Subject: RE: BS: Cheese
From: Kampervan
Date: 24 Nov 16 - 02:24 AM

Go to go along with Steve's opening list, but I must add a couple of evil-smelling but delicious French cheeses - Epoisses and Pont l'Eveque.

Life without cheese? ......No!!!!

Subject: RE: BS: Cheese
From: Dave Hanson
Date: 24 Nov 16 - 02:56 AM

There's Cheddar and Cheshire and Lancashire too,
Leicester's bright orange an Stilton is blue,
It waxes so lyrical what can you do but,
Sing oh the hard cheese of old England,
In old England very hard cheese.

brilliant song from Les Barker performed by Martin Carthy on the six string cheese grater.

Dave H

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 24 Nov 16 - 03:17 AM

I have oft retorted to my mate's maxim that the further you get from Lancashire, the worse the cheese gets :-) In seriousness though, I must say that I favour, in no particular order, Lancashire, Wensleydale and Cheshire. Good cheddars are fine but, sadly I do have a slight reaction to them which brings on a bit of wheezing and 'prickly heat'. I do periodically risk it though. Never found any red Leicester, double Gloucester, Huntsman or any such that I would go out of my way for. Stilton is OK but I do prefer Swaledale or Yorkshire blue. Cornish Brie is good. Not a big fan of many French cheeses but you will find a Comte on my cheeseboard when available at the local Morrisons. Finally, even though I hate to admit it, I do find myself reverting to childhood and eating the odd Dairylee cheese triangle or Kraft cheese slice. :-)

Hungry now...

DtG

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 24 Nov 16 - 03:26 AM

what were those tubes of cheese & onion [or chives] that you could squeeze and suck if you ran out of ritz crackers...???

that memory takes me back to my teens...

Also got a weakness for Cheddars.. cant just eat a couple.. the whole pack goes in one sitting.

Last winter I'd get through 3 or 4 packs a week watching late night movies..
which accounts to some extent for my current weight... 😬

Subject: RE: BS: Cheese
From: BobL
Date: 24 Nov 16 - 03:47 AM

Top Cheddar for me is Keen's, with the other top-leaguers mentioned by the OP not far behind.

Using up some leftovers last weekend I devised a cream of mushroom & goat's cheese soup. A "GIGO Surprise" recipe - the surprise being that the result is unexpectedly good.

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 03:51 AM

What a brilliant thread Steve!

Sigh...cheese...I live for cheese. (And all dairy produce, including full milk, butter, cream, fat yoghurt) I love all cheese, any cheese, and it's hard to name my favourites.

BUT - I get rather bad bouts of vertigo which mean I can't get off my bed without falling on the floor. They last for days. And the doctor said it's vestibular migraine, triggered by....CHEESE! I nearly stabbed him through the heart. However, he said just to lay off the soft cheeses such as Camembert, and blue ones such as Stilton, as cheddar et al would probably be okay. And it is, so far. But I adore Camembert, and any blue cheese. My life is blighted, my heart is broken.
THEN the sod added that chocolate could also be a trigger.
He is now buried under the patio...

Please feel very very sorry for me. :)

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 24 Nov 16 - 04:19 AM

I also used to like Feta but am finding it a bit too salty nowadays. I do like Mozzarella in a salad or with other dishes and I never used to before. Tastes change I suppose!

D.

Subject: RE: BS: Cheese
From: Dave Hanson
Date: 24 Nov 16 - 04:21 AM

Blessed are the cheesemakers. [ Monty Pythons Life Of Brian ]


Dave H

Subject: RE: BS: Cheese
From: Sandra in Sydney
Date: 24 Nov 16 - 04:24 AM

poor Eliza! did you stab him with a cheese knife?

Subject: RE: BS: Cheese
From: G-Force
Date: 24 Nov 16 - 05:25 AM

My totally orgasmic cheese experience was Reblochon (from the French Savoy region) served with ham and potatoes, all piping hot, washed down with limitless Riesling.

Got to do it again some time.

Subject: RE: BS: Cheese
From: Black belt caterpillar wrestler
Date: 24 Nov 16 - 05:39 AM

Lancashire, crumbly or creamy tops my list, particularly the "black bombs".

Having spent my formative years in Somerset I like a good Cheddar, but it has to be a good one.

My wife is particularly fond of Garstang Blue but that's not for me.

If you are travelling on the M6 it is worth looking in at the Dewlay place near Garstang (easy found by their wind turbine) as they not only do good cheese but also sell hampers that you pick what cheese and pickles you want included. They work well as Christmas presents.

Robin

Subject: RE: BS: Cheese
From: DMcG
Date: 24 Nov 16 - 06:01 AM

I am not sure why you think the subject of the best cheeses is less inflammatory than some of the other stuff below the line!

Another cheeseophile here. I have a problem in most restaurants since I don't have a sweet tooth so often ask what cheeses are on the cheeseboard dessert offering and then reject it and being too uninteresting. Very occasionally they will say (for example) "Keen's cheddar" rather than "cheddar" but that level of understanding is rare - or perhaps I don't go to enough good restaurants.

Any I am not a home so can't be precise but at the moment in the cupboard are Yarg, a Cotherstone, Tunworth and a couple of French goats cheeses my wife picked up from a cheese stall yesterday without noting precisely what they are.

Widening the discussion a little I am not fond of Austrian smoked cheeses because I find them a bit plastic, but went to a wine and cheese matching workshop and they told us to try it with and without a good Pinot Noir she had selected and the difference was truly astonishing.

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 24 Nov 16 - 06:04 AM

M6 Tebay Services is also worth a visit for local farm products. Pretty much like the Gloucester one that Steve mentioned and I think it is those 2 that regularly win awards. Not that they have much competition from other Motorway services...

Anyone remember Cracker Barrel? Is it still going?

DtG

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 06:14 AM

Haha Sandra, no, I bashed his head in with a whole cheddar.

I used to take groups of my pupils to France, to Normandy. I took them round the little local markets to practice their French, while I investigated the local cheeses. (Normandy is a great dairying area) They were to die for. All sorts of soft cheeses in the Camembert style, rolled in flour and smelling divine. I always bought several, but on the journey home (coach and ferry) even I had to admit the stench was a bit excessive. Worth it though.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 24 Nov 16 - 06:24 AM

(Damn. Time to do the "Mudcat Wriggle...")


Ahem.


Wookey Hole not in Cheddar Gorge? Well of course it isn't! Never said it was! Yet another typical baseless claim delivered via a spittle-flecked rant! I was just speaking generally!   Not my fault that some living historian in a book in Waterstones changed the name of Gough's Cave to Wookey Hole! Grrr back to you!!!

Makes you feel good...😈


I'm with Janie when it comes to goat and sheep, though I sometimes order them in restaurants if they're in a starter. I've given Keen's a few goes but I always come back to Wookey Hole. By the way, you can buy Wookey in Sainsbury's and they quite often have it on special offer. They also sell Barber's, but it's always the Wookey for me!

The long cheese aisles in supermarkets depress me. Stack after stack of greasy blocks of cheap "cheddar" made in industrial amounts in weird places I've never heard of such as "Canada" and "New Zealand," and bags of ready-grated. Argh! Nothing called "mild cheddar" or "reduced-fat cheese" will ever darken my doorstep. I don't think cheap cheese is any good for cooking, either. It's Wookey on toast for me every time.

I love anything with mozzarella in it. Last night we had tricolore salad - slices of mozzarella mixed with slices of avocado, topped with halved cherry toms, torn basil on top and then sloshed with extra virgin olive oil. I don't really get the extra milkiness (or expense!) of buffalo mozzarella. Galbani ordinary for me every time.

Stop me, somebody!

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 24 Nov 16 - 06:44 AM

I think Tebay and Gloucester Services are run by the same setup. I never fail to stop at Gloucester but Tebay isn't on my way to anywhere. Keep meaning to take my mum for a run up there through t'Trough then back through t'Dales and over t'Nick but she isn't travelling well these days. The cheese counter is amazing but uncheap. Some of the more speciality local cheeses, once cut, don't keep well on the counter if the turnover's low, so caveat emptor. Buy one of their three quid ordinary pork pies and you'll never buy a M&S Melton Mowbray again! The local pork on the meat counter is some of the best. I've got two lumps of pork belly (in my freezer, you witty bugger) and a boned rolled shoulder, both of which will yield enough crackling to feed the Lancashire Fusiliers. They sell a piece of pork fillet that's been stuffed with Cumberland sausage meat and wrapped with streaky that you just cook in the oven for an hour. A piece of genius it is, and not dear either. Feeds two of you twice, once hot, once cold, for a tenner.

Eyup, I'm hijacking my own thread...

Subject: RE: BS: Cheese
From: gillymor
Date: 24 Nov 16 - 07:14 AM

Our Trader Joe's carries an English Ale Cheddar
now and then and it is the bomb.Goes so well with an Old Suffolk Ale.

Subject: RE: BS: Cheese
From: Mr Red
Date: 24 Nov 16 - 07:28 AM

we don't need no Steenkin Bishop

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 24 Nov 16 - 07:55 AM

Slight drift into purveyors of fine foods but as it has already started, who am I to stop it :-)

Elijah Allen's is always well worth a visit. Gone a bit modern nowadays but I remember on one of my early visits a veritable Norah Batty standing at the recently installed check out and insisting that the girl on said check out went to get her shopping. One item at a time. :-) Just round the corner from there in a very narrow alleyway was a marvelous book shop called 'Kit Calvert's'. I don't know if it ever did have any connection with the famous Dalesman and but the owner at the time did wear the same type of hat and attire that you see in such images.

Kit Calvert does bring us nicely back to cheese and I can now break out into Mr Fox's 'The Gypsy'

I stopped an old man I'd met once before:
Kit Calvert, the maker of Wensleydale cheese.

:D tG

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 08:11 AM

We went to a friends' wedding some years ago, and the 'starter' (hate that word, it's hors d'oevres for goodness sake!) was Camembert fritters. Oh my eyes, I nearly swooned, they were gorgeous.
No doubt I'm one of those common folk who would eat deep-fried Mars bars etc. But I've never forgotten those fritters.

We've watched Red Leicester Morris side several times, and I can never watch them without thinking of...er...cheese.

Subject: RE: BS: Cheese
From: Stu
Date: 24 Nov 16 - 08:18 AM

Ahhh, cheese... I'm very fond a creamy Red Leicester. I love a good home made French goat's cheese (the type that comes in a little pyramid and is covered with hairy mould). A good Camembert or Brie is always a joy if it's warm enough and goes well with a cold ale. Manchego is also a current fave, and of course a good strong cheddar with the crunchy salt crystals is always very, very welcome.

My mum lived in deepest France for five years and we learnt you NEVER put cheese in the fridge. We do of course, but a decent cheese needs to be out for a day before it's eaten.

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 08:22 AM

Before this blasted vertigo cheese-embargo, I never put Camembert in the fridge. It has to be runny, smelly and warm.
It was never in the cupboard long enough to go off, because someone gobbled it up in a day or two...

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 24 Nov 16 - 08:24 AM

Eliza - Why would anyone eat horses doofers? (Proper spelling, not fancy French stuff) Are they like lamb sweetbreads but bigger?

:D tG

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 08:32 AM

Hahaha Dave!! My Irish mother called it 'horses' doofers' too!
As long as they're deep-fried, they might be quite tasty! :)

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 08:37 AM

I've just realised I wrote '...to practice their French' As a retired schoolteacher I'm writhing in shame. I should of course have written 'practise their French'.

I'm sure the cheese deprivation is seriously affecting my brain.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 24 Nov 16 - 08:57 AM

Don't want cheese with added bits of fruity stuff or red wine, port, etc. And I've never enjoyed any cheese that came in a ball of wax. I remember one glorious after-work visit to the Mayflower at Rotherhithe in the long hot summer of '76. A huge lump of firm, tangy cheddar with salty butter and hunks of crusty bread, washed down with a pint or three. Some things just never leave you.

The cheese butty, for me, is best made with a tangy, crumbly Lancashire (or even that creamy Butler's one) or a Wensleydale. Slices of tomato are brilliant as long as you eat the butty immediately. Or a wodge of piccalilli. Waitrose do a very nice tangy tomato relish that goes well on a cheese butty.

Toasted cheese just has to be cheddar, preferably Wookey Hole. Cheddar Gorgeous!

Slice open a chicken breast and smear a heaped teaspoon of Boursin inside. Fold it back up and wrap it securely in a couple of slices of Parma ham (or streaky bacon, etc.) Bake for 20 minutes. Amazing grub, so easy, just three ingredients!

Subject: RE: BS: Cheese
From: Charmion
Date: 24 Nov 16 - 08:59 AM

European (including Brit) cheese-lovers should take a holiday in Canada specifically to eat their way through the Ottawa Valley from west to east, and then finish the trip with a jaunt through the Eastern Townships of Quebec.

We make seriously excellent cheese around here. Cheddar, Gouda (from "Lankaaster", Ontario), chèvre, several fine blues, and artisanal washed-rind cheeses in bewildering variety. I am particularly fond of Sir Laurier d'Arthabaska, which comes with a nice pic of Sir Wilfred on the label. Ripen it well and eat it with Carr's crackers and grapes -- Fine stuff.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 24 Nov 16 - 09:12 AM

Ah yes, the crackers. I'm an aficionado of Bath Olivers. I don't like the ones that are wholewheat or which are herby or peppery. A Bath Oliver has nice bite without being too hard and crispy, pleasantly neutral to let the cheese speak for itself. A night in with cheese and biscuits, with a few olives, almonds and cherry toms, and a good bottle of Negroamaro, and that's me in heaven.

Subject: RE: BS: Cheese
From: Senoufou
Date: 24 Nov 16 - 09:38 AM

I used to travel on my own all over as a student (cheap flights). I was a thin little thing then. One day I was sitting on a tiny deserted beach on the island of Milos in Greece when a dear little old Greek lady appeared. She was carrying a small checked cloth, some grapes, a jug of water and some home-made feta cheese. I didn't speak much Greek, but she indicated she was worried I might burn in the hot sun. We sat together smiling at each other and I really enjoyed the little snack, the cheese was absolutely delicious. Afterwards I hugged her and gave her some money. I could only say 'efharisto' which I knew was 'thank you'.
The Greeks make gorgeous feta cheese...

Subject: RE: BS: Cheese
From: Stu
Date: 24 Nov 16 - 09:46 AM

I think we all agree a good cheese butty/bap/roll/batch with good ale or cider is a gastronomical highlight. Any old cracker will do for me, although I'm becoming partial to Swedish Knackybrod (or what ever it's called). We also have our cheese melted over bacon in oatcakes. Food of the gods.

As for wax cheeses, I'd have agreed but my stepfather has discovered a rather good vintage Gouda that is rather good and seems to be an exception to the rule and I daresay there are some bloody good wax cheeses out there somewhere.

Subject: RE: BS: Cheese
From: Jack Campin
Date: 24 Nov 16 - 10:41 AM

My favourite cheese place anywhere is the cheese market in Trabzon, on the Black Sea coast of Turkey. It stretches for several blocks, cheese as far as you can see (interrupted only by the occasional fresh bread stall - their local polenta bread is wonderful stuff). Turkey probably makes more varieties of cheese even than France. I've never seen anything like their string cheese anywhere else.

The grimmest cheese experience I've had has to be the annual agricultural fair in Hamilton, New Zealand. They had competitions for butter and cheese. There were vast tables with dozens of cheddar cheeses and blocks of butter on them (about fifty pounds each), each table having three blocks with first, second and third prize rosettes stuck on them. After sampling several tons of each, how the heck could they tell?

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 24 Nov 16 - 10:47 AM

I have just (re)discovered Rakusen's thin crackers. Very light and do not overpower the cheese in any way, even the herby ones. I have also spotted that they are now proudly proclaiming 'Made in Yorkshire' :-)

DtG

Subject: RE: BS: Cheese
From: Rapparee
Date: 24 Nov 16 - 10:53 AM

There's a cheese made at Utah State University called Old Ephraim, after a local grizzly of the 19th C., and a second called Old Juniper. Both are excellent; the first is a smoky swiss.

Subject: RE: BS: Cheese
From: McGrath of Harlow
Date: 24 Nov 16 - 12:35 PM

One sizeable part of the planet where cheese is not too popular is China.

Chinese fermented beancurd, an intense-tasting relish, had always reminded me of a ripe blue cheese, but the Shaoxing tasters, faced with a Stichelton, disagreed. "It does have a rich umami taste," said chef Chen Judi, "but there's also a bitter aftertaste that people in this region wouldn't like at all." Several of the tasters were repelled by the sourness and astringent aftertaste of the Isle of Mull, which I'd thought was the most innocuous. "Our rotted thousand layers just doesn't have that sour taste," said Mao.

That comes from this article about Cheese and China