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  1. #1
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    Propagator's Avatar
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    The Big cheese debate

    A few weeks back I was fortunate enough to spend a couple of evenings with Peterpan. A good chin wag and putting the world to rights was in order

    I had brought over with me from the UK a selection of cheeses, which I thought that our Peterpan would enjoy, plus a bottle of vintage port. Suffice to say, they were. Here he is with a very contented look over his face




    The cheeses included a couple of cheddars, a traditional stilton, a creamy stilton and a cheshire crumbly cheese. During the course of the evening we got around to discussing the merits of cheese and what is the best cheese.

    The creamy stilton and the cheshire that I had brought over were rubbish with very little taste and should have been only used for cooking. Yet I must say that I have also had good ones of these two, and I feel that there is so much variation in the cheesemaking process.




    In my own honest opinion there is nothing that can beat a good chedder. I enjoy a Stilton, an occasional bit of camonbert, Danish Blue but chedder to me is my No 1. The best of these, again in my opinion, is a Canadian Vintage Chedder, it has a great 'bite' and 'tang' to it and when I can get hold of it, it is my chedder of choice. However this is not to often as only occasionally does my local Asda have it, and would necessitate a trip to one of the dedicated cheese shops, which is over 25 miles away, but they have over 400 varieties of cheese there. Trouble is when I go there I tend to buy to much and usually some has to get binned.

    Cheese has to breathe for a while out of the fridge before being eaten, otherwise it loses much of its taste imho. We seem to have got this right and the port and cheese after the meal that Peterpan had cooked made for a perfect evening.

    So the question is, what is your own favorite type of cheese. Do you like a strong cheese or mild, or are you one of the processed cheese fans and know little about them.

  2. #2

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    dirtydog's Avatar
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    Strong bitey Cheddar cheese got to be at room temp though for the flavour.

  3. #3
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    ChiangMai noon's Avatar
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    Quote Originally Posted by Propagator
    So the question is, what is your own favorite type of cheese.
    Danish blue.

    Very mature cheddar.

    with olives....

  4. #4
    Thailand Expat jandajoy's Avatar
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    A really ripe Gorgonzola with a crisp white wine.

    Real, emphasis on real, Parmesan with a little fruit.

    Too die for IMHO.

  5. #5
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    Fromages


    edutp.com.br




    Cantal AOC

    frencheese.co.uk

  6. #6
    Thailand Expat Airportwo's Avatar
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    I like Kraft cheese slices REAL cheese

  7. #7
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    Yes, a very strong cheddar with Branston Pickle and pickle onions and a pint is my favourite, although a really fresh baguette with brie washed down with a nice red comes a close second.

  8. #8
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by Propagator View Post
    Here he is with a very contented look over his face
    Contented? He looks phished.

    And to answer the question, just plain old mild cheedar for me. Always feel a bit queasy after eating any 'strong' cheese.

  9. #9
    punk douche bag
    ChiangMai noon's Avatar
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    ^
    gay?

  10. #10
    watterinja
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    Roquefort...

  11. #11
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    Cheese to me is the devils spudge, I cant stand the stuff. Taste, smell and texture of it dont appeal to me at all. Quite fancy the port though.

  12. #12
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    Quote Originally Posted by Airportwo
    I like Kraft cheese slices REAL cheese
    Deserve a red for that

    Quote Originally Posted by melvbot
    Quite fancy the port though.
    Port was excellant and complimented the cheese.

    Nice to see that we have some discerning cheese lovers here

  13. #13
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    Cracker Barrel New York aged Reserve.. to die for, it's a nice tangy white cheddar haven't had it now for years and I ought to red you props for reminding me how much I miss it and have to eat this crappy Aussie cheddar here.. There is a nice smoked cheddar here that comes from Germany though..

    Cracker barrel makes a number of nice Cheddars..

  14. #14
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    Sharp Cheddars get the nod, quite the treat with a red beverage.
    Jarlsberg also quite a treat with a white beverage; even works with Siam Sato.

  15. #15
    Tiger Bay
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    Gorgonzola

    I'm allergic to penicillin, so I go a bit crazy after eating, either that or the port.

  16. #16
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    This is my favorite cheese:



    I also like gorgonzola and brie.

  17. #17
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    Quote Originally Posted by DrivingForce
    Cracker Barrel New York aged Reserve
    Know of Cracker Barrel, but not what you mention. With the amount of chedders that we have in the UK, some good, some tasteless, Cracker Barrel is just another one. Last time I tried it, I was not all that much impressed, and used it making cauliflower cheese. All this talk of cheese has made me peekish, so a nice crusty roll, covered in butter with an Ilchester Garlic and Spring Onion Mature Chedder, coupled with some nice Silverskin Pickled onions is going down well


  18. #18
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by ChiangMai noon View Post
    ^
    gay?
    Que? Me or mild chedder?

  19. #19
    Thailand Expat jandajoy's Avatar
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    What's that wonderful blue cheese in the blue wax coating from Aus?

    Might be King Island or something similar. Bloody marvelous stuff. They'd have it in Woolies in Katherine, NT, every now and then. I'd buy the lot.

    Let one of 'em sit at room temp. for a day or so then open her up. Beautiful.

  20. #20
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    Quote Originally Posted by AntRobertson
    Que? Me or mild chedder?
    To me mild chedder tastes like soap - horrible

    Do they make any decent cheese in that Kiwi Land?

  21. #21
    Thailand Expat jandajoy's Avatar
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    Just remembered; Roaring Forties, from King Island Cheese. Magnificent stuff.


    King Island Dairy Homepage

  22. #22
    Tiger Bay
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    Fek me Pickel, there's a bunch of words on that there packaging I don't understand.

    Mutton dressed as lamb.

    Used to buy NZ vintage cheddar in UK, wonderful stuff.

  23. #23
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by Propagator View Post
    Quote Originally Posted by AntRobertson
    Que? Me or mild chedder?
    To me mild chedder tastes like soap - horrible

    Do they make any decent cheese in that Kiwi Land?
    Bite your tounge! You, sir, are a heathen!

    Dairy export's one of the mainstays of the NZ economy. Check closely next time you're cheese shopping, chances are it's from NZ. That being said, "decent cheese"? I don't really know.

  24. #24
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    Quote Originally Posted by AntRobertson
    Check closely next time you're cheese shopping, chances are it's from NZ. That being said, "decent cheese"? I don't really know.
    Was racking what little brains I have of stuff seen from NZ in the UK markets. Then remembered the 'Anchor' brand. They do export a cheese in that brand, but they are mainly known for their butter.

    The cheese is tasteless imho and I have tried their vintage stuff

  25. #25
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by Propagator
    Then remembered the 'Anchor' brand. They do export a cheese in that brand, but they are mainly known for their butter.
    Yes, butter and cheap cheddar. Ok for cooking and toasties.

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