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If you could have only 3 cheeses for the rest of your life which would you choose? |
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#1 |
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Forum Member
Join Date: May 2010
Posts: 62
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If you could have only 3 cheeses for the rest of your life which would you choose?
I' d have to go for
-West Country mature cheddar -Buffalo mozzarella -Parmesan Last edited by TDWP : 30-09-2010 at 03:40. Reason: poor failure at grammar/ spelling |
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#2 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Same as your first one : west country mature cheddar, but as Parmesan is a bit similar (yes, to me it is) my second and third choices would be Roquefort blue cheese & soft goats cheese.
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#3 |
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Forum Member
Join Date: Dec 2008
Location: Council Estate
Posts: 35,538
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Davidstow cheddar, mozzarella and Camembert
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#4 |
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Forum Member
Join Date: Jan 2002
Posts: 40,658
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Stilton
Cambozola Shropshire Blue But it would be tough with only 3 to choose from. |
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#5 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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A strong cheddar.
Parmesan. Ossau Iraty. |
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#6 |
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Forum Member
Join Date: Sep 2009
Location: In front of the fire
Posts: 1,514
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A really good proper Cheddar
Roquefort Chevre |
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#7 |
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Forum Member
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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Red Leicester
Mozzerella Roule I'm not a big cheese fan, but i do loooove these ones! |
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#8 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
A really good proper Cheddar
Roquefort Chevre
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#9 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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This is hard..Pecorino, which i favour over parmesan, Stilton and Chedder ( nutty rather than sharp is my preference).
I don't like this game! |
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#10 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Stilton
Brie Very mature cheddar for me. alternatively Dairylea Babybel Primula.... |
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#11 |
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Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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Dolcetti for the blue cheese.
Strong farmhouse chedder for cooking Maarsdam for sarnies. It'd be a poor show to only have three though.
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#12 |
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Forum Member
Join Date: Feb 2010
Location: Edge of Hell
Posts: 938
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Canadian Cheddar
Caerphilly Tallegio |
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#13 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Red Leicester
Feta either Mozzarella or Halluomi |
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#14 |
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Forum Member
Join Date: Jun 2009
Posts: 1,080
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Stilton
Camembert (un-pasturised) Mozarela (need to make pizza) |
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#15 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Feta, parmesan and a really strong blue cheese of some kind.
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#16 |
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Forum Member
Join Date: Mar 2007
Location: Nottingham
Posts: 667
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A strong cheddar
Gruyere Feta |
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#17 |
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Forum Member
Join Date: Dec 2008
Location: Cathedral of Motorcycle Racing
Posts: 2,410
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A good mature cheddar
Mature Gouda cheese Frico Chevrette , mature |
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#18 |
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Forum Member
Join Date: May 2005
Location: Here <-------------
Posts: 6,644
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Cows milk
Sheeps milk Goats milk ![]() Or failing that Good strong cheddar Mozzarella (otherwise that'd Pizza gone as well) Brie (nice and squidgy, thanks) but that means no more Stilton or Parmesan - can I have 5 instead |
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#19 |
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Forum Member
Join Date: Sep 2009
Location: Dublin
Posts: 641
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A chedder so strong it makes your eyes water
cranberry wensleydale and mozzerella for the pizza |
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#20 |
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Forum Member
Join Date: Sep 2005
Posts: 17,338
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There's more than one.
![]() Cheddar, that rubbery one with the red rind, and red Leicester. |
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#21 |
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Forum Member
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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Parmesan - for pasta
Canadian cheddar - nice and strong Gruyere - for dauphinois potatoes |
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#22 |
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Forum Member
Join Date: Jul 2007
Posts: 5,010
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- not brie
- not brie - not brie |
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#23 |
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Forum Member
Join Date: Apr 2008
Posts: 21
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Lincolnshire Poacher
Vignotte Morbiers (sorry, never know how to spell it!)
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#24 |
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Forum Member
Join Date: Jul 2002
Posts: 2,461
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Five counties
![]() Gouda (can't beat it for cooking) Cambazola |
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#25 |
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Forum Member
Join Date: Oct 2008
Posts: 2,459
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Jarlsberg
Brie Cheddar |
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