I mostly eat cheddar and mozzarella, but lately I've started eating Dutch cheese. I love Edam and Gouda cheese in sandwiches. I used to like Babybel as a kid but I don't really like them any more. Is Babybel even a real cheese?
As strong a cheddar as possible, there is a cheese shop down the side of the closed market in Tavistock Devon and they sell a cheddar that takes the top of your head off love it.
I wish I could get hold of that. I can hardly ever find cheddar that's strong enough. I simply can't see the point of mild cheese at all
I also like baked goat's cheese with a lentil salad (as at the Vaults cafe in Oxford), but I simply can't see the point in mild cheese. You might as well eat a lump of edible plastic.
To the person who said that 18 month old vintage cheddar is hard to get, it's extremely easy. Just go to Aldi or Lidl.
I like a strong cheddar as well as a good Lancashire cheese. The latter is perfect for melting with (Staffordshire) oatcakes - melted creamy cheese with a slight salty tang.
I tried Comté recently and that's really nice as well. Like a cheddar with a slightly nutty flavour.
Halloumi is also a favourite. I love the way it stands up to cooking, be it in the pan or in the oven.
I think in a previous life I must have been a mouse as I could live on cheese and nothing else. Sadly, I cannot! My absolute fave is a Swiss cheese called Hagu Hans which is very similar to a mild cheddar in texture but the flavour is sharper with a creamy after taste. I only find it at the Zurich Christmas Market, in December.
I also indulge in Italian Gorgonzola and mozzarella di bufala. The Grana Padano is something I eat as a dessert, with a splash of balsamic vinegar on top. To grate on pasta Parmigiano Reggiano is the best, a decent concurrence is a mature Pecorino, the sharper the better.
Then there is the Quark cheese which i use for baking or for making a lighter tiramisu. Nothing forbids you to prepare dips with it as it's very versatile.
M&S Cornish Cruncher Cheddar
Keen's Extra Mature Cheddar
Boursin - especially when melted on a steak or stuffed in a chicken breast and wrapped in parma ham!
I like 5 counties(I like all of them so having in one is just perfect), and I am also liking the Duchy Original Cornish Brie and Duchy Original Cropwell Bishop blue stilton with a nice hunk of bread with some nice home made piccalilli.
Comments
I also like baked goat's cheese with a lentil salad (as at the Vaults cafe in Oxford), but I simply can't see the point in mild cheese. You might as well eat a lump of edible plastic.
To the person who said that 18 month old vintage cheddar is hard to get, it's extremely easy. Just go to Aldi or Lidl.
I tried Comté recently and that's really nice as well. Like a cheddar with a slightly nutty flavour.
Halloumi is also a favourite. I love the way it stands up to cooking, be it in the pan or in the oven.
I am wasting loads of cheese and just use it for lasagne..i have wasted loads today and just cut of the moldy bits and grated the rest
1. Gouda
2. Parmesan
3. Cheddar
4.Mozzarella
I also indulge in Italian Gorgonzola and mozzarella di bufala. The Grana Padano is something I eat as a dessert, with a splash of balsamic vinegar on top. To grate on pasta Parmigiano Reggiano is the best, a decent concurrence is a mature Pecorino, the sharper the better.
Then there is the Quark cheese which i use for baking or for making a lighter tiramisu. Nothing forbids you to prepare dips with it as it's very versatile.
Keen's Extra Mature Cheddar
Boursin - especially when melted on a steak or stuffed in a chicken breast and wrapped in parma ham!
Bit bored with bland whey-ey cheeses at moment tho.
But I have a real crush on St Agur. (Quick, £1.50 at Waitrose!).
Used to detest blue cheese. Heaven now.
Tried a few slices of lidl edam a month ago and that was like rubber, yuk
Buy a different cheddar every week, some good some bad
When I can get it I buy Cornish Yarg, yum on toast