BS: Cheese

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: 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: leeneia
Date: 23 Nov 16 - 07:42 PM

You're making my mouth water.

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.