I don't have a favorite I use different cheeses depending what I am cooking - really like a nice smoked cheese or Stilton for sauces, cheddar or red Leicester for sandwich.
Whats your favourite cheese?
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Cheese, mmmmmm.....
Hard to choose, but top faves would be:
Lincolnshire Poacher
Montgomery Chedder - with a little fruit chutney
Manchego - with membrillo
Chevre - with caramelised onions
Cote Hill Blue
Munster - with a sprinkle of ground cumin.
mmmmmmmm... Cheese.
Hard to choose, but top faves would be:
Lincolnshire Poacher
Montgomery Chedder - with a little fruit chutney
Manchego - with membrillo
Chevre - with caramelised onions
Cote Hill Blue
Munster - with a sprinkle of ground cumin.
mmmmmmmm... Cheese.
I love cheese. Too many for me to choose even 5 that are my favorite.
#2 and #3 Slavette like the really cheap rubbery Red Leicester you can get in just about any supermarket in the cheap as chips/own brand labeling.
#2 and #3 Slavette like the really cheap rubbery Red Leicester you can get in just about any supermarket in the cheap as chips/own brand labeling.
Ultimate favourite is Smoked Applewood.
Other favourites are Cheddar and Wensleydale and Cranberry which is really good stuffed in chicken.
Am developing a soft spot for Seriously Strong spreadable and Philedelphia when I can get it on offer.
My guilty cheese love is Babybels though
I know I shouldnt like them but I do
Other favourites are Cheddar and Wensleydale and Cranberry which is really good stuffed in chicken.
Am developing a soft spot for Seriously Strong spreadable and Philedelphia when I can get it on offer.
My guilty cheese love is Babybels though
I know I shouldnt like them but I do
A robust strong Cheddar
A ripe Camambert
A nutty Emmental
A subtle, creamy Asiago (Italian)
A gum stinging Colston Bassett Stilton
A punchy y Fenni (a Welsh cheese made with beer and whole mustard seeds)
A ripe Camambert
A nutty Emmental
A subtle, creamy Asiago (Italian)
A gum stinging Colston Bassett Stilton
A punchy y Fenni (a Welsh cheese made with beer and whole mustard seeds)
I always think I'm weird, but have since found quite a few people the same, that only like melted cheese. I think it's as much a texture thing or even psychological, but I can't stomach the thought of just eating a piece of cheese in it's normal form.
I guess this limits my options and many cheeses (crumbly ones) don't really melt well. I usuallyjust use cheddar or often the grated mozzarella/cheddar mix you get in bags.
But occasionally I enjoy the Double Gloucester with Chives or Mexicana (Pepperjack) for a bit of a change up. Gouda is also good melted.
I guess this limits my options and many cheeses (crumbly ones) don't really melt well. I usuallyjust use cheddar or often the grated mozzarella/cheddar mix you get in bags.
But occasionally I enjoy the Double Gloucester with Chives or Mexicana (Pepperjack) for a bit of a change up. Gouda is also good melted.
Originally Posted by degsyhufc:
“Cheddar - Grew up eating mild orange cheddar”
“Cheddar - Grew up eating mild orange cheddar”
Me too. For the first 18 years of my life I thought that plastic orange mild cheddar was the only cheese that existed. It was actually a shock when I found out that Cheddar was usually yellow, had a decent taste and there were hundreds of other cheeses out there.
As for a favourite, I think I'd go for Gorgonzola, especially when slightly warm and melted.
In fact I'm quite a cheesoholic (fromagophile?) and like just about any type (with a guilty secret of those plastic cheese slices) except some of the smellier Danish Blue types.
Originally Posted by Paul1511:
“I always think I'm weird, but have since found quite a few people the same, that only like melted cheese. I think it's as much a texture thing or even psychological, but I can't stomach the thought of just eating a piece of cheese in it's normal form.
I guess this limits my options and many cheeses (crumbly ones) don't really melt well. I usuallyjust use cheddar or often the grated mozzarella/cheddar mix you get in bags.
But occasionally I enjoy the Double Gloucester with Chives or Mexicana (Pepperjack) for a bit of a change up. Gouda is also good melted.”
“I always think I'm weird, but have since found quite a few people the same, that only like melted cheese. I think it's as much a texture thing or even psychological, but I can't stomach the thought of just eating a piece of cheese in it's normal form.
I guess this limits my options and many cheeses (crumbly ones) don't really melt well. I usuallyjust use cheddar or often the grated mozzarella/cheddar mix you get in bags.
But occasionally I enjoy the Double Gloucester with Chives or Mexicana (Pepperjack) for a bit of a change up. Gouda is also good melted.”
My son's the same, he's only 11, but he's never liked cheese in the "raw" form, only grilled or melted.
Danish blue and Stilton. Only tend to have it at Christmas. Laughing cow light and light philidelphia are great for dieting.
Highlands and Islands, Welsh or Irish cheddars. Canadian cheddar. Monterey Jack. Lakeland Cheese - rough and rugged. Bousin. Lancashire tasty. Wensleydale. Full fat Philli.
Originally Posted by Andy2:
“I like a nice Irish Cheddar, all creamy and just the job on toast.
But I think my favourite is a nice crumbly Cheshire. It doesn't melt on toast, it just goes a bit soft and gooey.”
“I like a nice Irish Cheddar, all creamy and just the job on toast.
But I think my favourite is a nice crumbly Cheshire. It doesn't melt on toast, it just goes a bit soft and gooey.”
I also have to say Cheshire is one of my all time favourite cheeses, I love it on toast with spaghetti on top, I also love Cheshire Cheese and Brown Sauce sandwiches.
The challenge is to cut it in slices and not have it falling apart
I am going to have to buy some tomorrow now.
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