What is your favourite cheese? - Page 3

**AlanF** · May 18th, 2012, 08:33 AM

I like Double Gloucester and Red Leicester.
Blue veined cheese is too rich for me, although stilton in a Brocolli soup is excellent
Boursin is a lovely spreadable cream cheese as well.
I saw a docu a while ago where in Italy, they have a specialist licensed seller who produces maggot-infested cheese called Casu marzu, and its for connesiurs who can't get enough of it. I wouldn't allow myself to be in the same room as it!!!!

http://boingboing.net/2009/01/15/mag...se-that-t.html

**ubu55** · May 18th, 2012, 09:44 AM

Quote:

Originally Posted by blueballsdc

Then there is the king of cheese Roquefort (or should I call it Le Roi du Fromage?) which is fantastic with a glass of Old Vines Zinfandel or Trappist ale.

Another vote for Roquefort, though what I learned to love it from here in the U.S. was probably an imitation, more correctly a Bleu/Blue. Haven't seen 'Roquefort' in the lower end markets I shop in these days

in quite a while.

Blue is just fine by me, whether it's from Denmark or Wisconsin, on a baguette or bagel, or better still in a salad dressing mixed with sour cream, mayonnaise, crushed garlic cloves and such.

There's also an excellent chevre made a few miles from here & sold in the local markets & bagel shops

**billybunter** · May 18th, 2012, 12:29 PM

Quote:

Originally Posted by botogames

Mine comes in a little wrapper... doesn't yours??

Hell I love those wee buggers

**billybunter** · May 18th, 2012, 12:32 PM

As a French waiter said to me one time "cheese is alive!!" maggots, flies etc. Some brie please.

**blueballsdc** · May 18th, 2012, 12:56 PM

Quote:

Originally Posted by ubu55

Another vote for Roquefort, though what I learned to love it from here in the U.S. was probably an imitation, more correctly a Bleu/Blue. Haven't seen 'Roquefort' in the lower end markets I shop in these days in quite a while.

Blue is just fine by me, whether it's from Denmark or Wisconsin, on a baguette or bagel, or better still in a salad dressing mixed with sour cream, mayonnaise, crushed garlic cloves and such.

There's also an excellent chevre made a few miles from here & sold in the local markets & bagel shops

You can thank President George W. Bush for the difficulty in finding Roquefort here in the US. However a nice Maytag Blue also works very well.

MaxJoker · May 18th, 2012, 01:23 PM

What is your favourite cheese ?

The homemade kind

Which reminds me i really need a wash

**Nobody1** · May 18th, 2012, 02:40 PM

Quote:

Originally Posted by MaxJoker

What is your favourite cheese ?

The homemade kind

Which reminds me i really need a wash

Max, a good cheese have to mature.

**tygrkhat40** · May 18th, 2012, 02:53 PM

I love all kinds of cheese. Gouda, Edam, Emmenthaler, Provolone, Mozzarella di bufalo, Monterey Jack, Colby, Havarti and, of course, Cheddar, the sharper the better. In my opinion, the best readily available Cheddar to me is Canadian, then New York, Vermont and way at the bottom, Wisconsin.

I'm not too big on Feta though.

**billybunter** · May 18th, 2012, 03:04 PM

Love feta meself with olives red onion and crackers. Max mentioned branson, if that tidy bearded shiny toothed twat eats my cheese I won't be pleased.

**ubu_roi** · May 18th, 2012, 03:23 PM

Gorgonzola is probably my number one, but I'm also quite partial to a nice buffalo milk Mozzarella, Brie, Camembert, Edam, Morbier, Roquefort, aged Parmigiano.....ah, you get the idea. I like 'em all!

May 18th, 2012, 12:32 PM	#24
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,372 Times in 14,171 Posts	As a French waiter said to me one time "cheese is alive!!" maggots, flies etc. Some brie please. __________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

May 18th, 2012, 01:23 PM	#26
MaxJoker Beloved Brother Join Date: Mar 2008 Location: Cemetery Gardens_Arterial Blood Lane_Rampton Secure Unit_Extra Violent F Wing_Cell 19 Posts: 69,106 Thanks: 372,713 Thanked 987,511 Times in 69,067 Posts	Bbbbbbbbbbbbbbring out the Branston ! What is your favourite cheese ? The homemade kind Which reminds me i really need a wash __________________ My hypocrisy only goes so To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

May 18th, 2012, 02:53 PM	#28
tygrkhat40 Long Suffering Bills Fan Join Date: Jul 2010 Location: The City of Good Neighbors Posts: 9,669 Thanks: 304,243 Thanked 152,323 Times in 9,629 Posts	I love all kinds of cheese. Gouda, Edam, Emmenthaler, Provolone, Mozzarella di bufalo, Monterey Jack, Colby, Havarti and, of course, Cheddar, the sharper the better. In my opinion, the best readily available Cheddar to me is Canadian, then New York, Vermont and way at the bottom, Wisconsin. I'm not too big on Feta though. __________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

May 18th, 2012, 03:04 PM	#29
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,372 Times in 14,171 Posts	Love feta meself with olives red onion and crackers. Max mentioned branson, if that tidy bearded shiny toothed twat eats my cheese I won't be pleased. __________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

May 18th, 2012, 03:23 PM	#30
ubu_roi Veteran Member Join Date: Oct 2010 Location: Northeastern USA Posts: 3,962 Thanks: 83,135 Thanked 43,794 Times in 3,958 Posts	Gorgonzola is probably my number one, but I'm also quite partial to a nice buffalo milk Mozzarella, Brie, Camembert, Edam, Morbier, Roquefort, aged Parmigiano.....ah, you get the idea. I like 'em all! __________________ Absinthe makes the heart grow fonder

May 18th, 2012, 08:33 AM	#21
AlanF Vintage Member Join Date: Sep 2007 Posts: 698 Thanks: 3,866 Thanked 9,160 Times in 674 Posts	I like Double Gloucester and Red Leicester. Blue veined cheese is too rich for me, although stilton in a Brocolli soup is excellent Boursin is a lovely spreadable cream cheese as well. I saw a docu a while ago where in Italy, they have a specialist licensed seller who produces maggot-infested cheese called Casu marzu, and its for connesiurs who can't get enough of it. I wouldn't allow myself to be in the same room as it!!!! http://boingboing.net/2009/01/15/mag...se-that-t.html

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