What's on your cheeseboard?

[User00056]

You should try it on a venison loin steak. Trust me!

Already done One of my favourite meals is loin and broccoli with St Agur!

 

[BryanDC]

A good stilton
A good well matured cheddar
Tete de moine shaved into rosettes with a girolle
Prima Donna red, a semi hard cheese a bit like a mix of gouda and parmesan.

 

[User00056]

If I may hijack my own thread? @VSS

 

[Dorsettaff]

Stinking Bishop . Epoisses and a cheeky Comte or Manchego

 

[LeftHandGuy]

Oh man. In general I am very happy with my move to the States. But oh God, American cheese is vile. It seems like everything here is cheese flavored except the ****ing cheese which is like having a heavy head cold and a mouthful of cold snot.

The sharpest American "Cheddar" would barely cut it as medium by UK standards and as for anything like Stilton, there's nothing....

And yes, I can buy imported British cheese, and I do occasionally, but it is definitely something I look forward to when coming "home" to the UK every couple of years or so.

 

[TringSaint]

I did a borough market run for Xmas and picked up:
Pitchfork cheddar
Gorgonzola cremoso
Gorgonzola piccante
Reblochon (for tartiflete)
Tomme de savoie
Tomme de brebis
Ossau Iraty
Brie de meaux

T’was a good Christmas!!

 

[shortshot]

Tickler or Davidstow. Maybe Stilton at Christmas or for a ploughman’s in summer. Simple sort me.

 

[VSS]

Tickler or Davidstow. Maybe Stilton at Christmas or for a ploughman’s in summer. Simple sort me.

Stilton is another one that goes particularly well with venison.
An overripe Camembert does too.

 

[User00056]

Oh man. In general I am very happy with my move to the States. But oh God, American cheese is vile. It seems like everything here is cheese flavored except the ****ing cheese

I love cheese! Not sure how I'd cope if all I could get was American stuff

 

[Corvid8x57]

My winner has got to be a Vacherin Mont d’Or - a cheese which will always be finished once started

 

[sich1]

a big bit of shropshire blue

 

[User00056]

Stilton is another one that goes particularly well with venison

Manchego is another. It has a beautiful sweet nuttiness when heated that really complements the meat

 

[LeftHandGuy]

I love cheese! Not sure how I'd cope if all I could get was American stuff

Well, the healthy gun laws and excellent microbrewing scene do make up for it somewhat - but I don't mind admitting it's a bit of a wrench.

I do love a really powerful vintage cheddar though, with perhaps little knob of Stilton, Carrs waterbiscuits, some thinly sliced Granny Smith apple and a glass or two of rioja. Or perhaps a really crisp IPA. Hell, add a handful of olives and a couple of slices of good air dried ham and I'd call that dinner and be happy.

 

[User00056]

I do love a really powerful vintage cheddar though, with perhaps little knob of Stilton, Carrs waterbiscuits, some thinly sliced Granny Smith apple and a glass or two of rioja. Or perhaps a really crisp IPA. Hell, add a handful of olives and a couple of slices of good air dried ham and I'd call that dinner and be happy.

As would I!

 

[Pedro]

There really are so many cheeses I like that I can't single any out.

However, I'll have a go. A high quality Stilton should be there. Not those pot things that appear at Christmas with crumbed off cuts of cheddar squashed in with some fat on top to seal it. I do like some of the newer veined cheeses too, such as Shropshire Blue or Barnstone Blue. And Castello creamy Blue is another take. Worth a try. If I want spreadable, Philadelphia with salmon is up there. Wensleydale with cranberries is my wife's favourite, so I help her out eating that. As for Cheddar, I alternate between mature and extra mature. Probably my go to for cheese on toast. My wife likes Red Leicester, which I find a bit bland, but I do try to help her out there too. Dutch and French cheeses can be welcome too, so long as they aren't imported in dinghies.

But there's too many and not enough time. If there's any cheese I don't like, then it's probably those that have bits in them, such as garlic, chives and the like. But again, if I discover them in the 'fridge, I tend not to be rude. Oh, but I generally give the Laughing Cow a miss.

 

[308FNSPR]

Stilton always a month or two past its use by date eaten straight from the packaging no pickles or biscuits

 

[User00056]

But there's too many and not enough time. If there's any cheese I don't like, then it's probably those that have bits in them, such as garlic, chives and the like.

Absolutely agree! Far too many to choose from, but the journey is worth it

I'm not a fan of goats cheese, to be honest. I find the goaty flavour unpleasant.

 

[Oracle]

In no particular order….

A good Stilton
Strong, mature Cheddar
Lincolnshire Poacher
Cornish Yarg
Bavarian Obatzda

 

[Mungo]

Stilton is another one that goes particularly well with venison.
An overripe Camembert does too.

You know, I had until now assumed you were a reasonably sane and sensible chap. This sort of nonsense, however…

 

[Mungo]

Has anyone mentioned the Shepher’s Purse cheeses?

Yorkshire producer who make absolutely the most outstanding blue cheeses. Makes Stilton seem like a past it old try-hard who lost his way in about 1970.