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May 18th, 2012, 08:33 AM | #21 |
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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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May 18th, 2012, 09:44 AM | #22 | |
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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 |
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May 18th, 2012, 12:29 PM | #23 |
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Hell I love those wee buggers
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May 18th, 2012, 12:32 PM | #24 |
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As a French waiter said to me one time "cheese is alive!!" maggots, flies etc. Some brie please.
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May 18th, 2012, 12:56 PM | #25 | |
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May 18th, 2012, 01:23 PM | #26 |
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Bbbbbbbbbbbbbbring out the Branston !
What is your favourite cheese ?
The homemade kind Which reminds me i really need a wash
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May 18th, 2012, 02:40 PM | #27 |
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May 18th, 2012, 02:53 PM | #28 |
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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.
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May 18th, 2012, 03:04 PM | #29 |
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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.
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May 18th, 2012, 03:23 PM | #30 |
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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!
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