F1 Fanatic - Off-topic
My personal favs are…
Strong-Crumbly Chedder (and I mean proper strong)
Saint Agur – Strong and spreadable Bluecheese. Love it.
Smoked Bavarian – Semi-Melted on Crumpets, Nice!
Everyone loves cheddar!
And I second you on Saint Agur
Another that is very good one is Port salut. mmmmmmmmmmmmmmm
Extra Mature Cheddar
Grilled Goats Cheese/Halloumi
Cheddar so strong it makes you want to chew your tongue off.
I’m also a big fan of strong cheddar. My other favourite cheeses include Aura, which is a Finnish blue cheese, and Black Label Gouda, which is a very mature hard cheese. I also like feta for salads and parmesan for pasta. Unfortunately vegetarian parmesan is pretty difficult to find, so I often end up grating cheddar instead.
I love most cheeses though, really. I’ve often heard the question, “would you rather give up cheese or chocolate?”, and I’d definitely give up chocolate.
Gouda on a sandwich, cheddar on a burger or a biscuit.
John Cheese, the writer on cracked.com
@matt90 I agree, Cracked.com is always good if you’re looking for a laugh.
As for the food, I usually just have normal chedder, I really don’t like strong cheese.
Brie de meaux (proper creamy brie!)
Cambozola (think brie and blue cheese mixed)
Stilton (or for the yorkshireman in me, Yorkshire Blue!)
Camenbert (lovely when baked in the oven for a bit. Just dip into it. mmm!)
Mozarella (one of my favourites for cooking with)
Manchego (great spanish hard cheese)
I could go on. Im a big cheese fan! :)
I’ve just discovered the joys of Feta cheese! Great on a toastie with chorizo!
Other than that I like most non-mouldy cheeses. Brie is bloody awful!
I love cheese! Whether’s it’s holey and rubbery, soft and white, or smelly and veined, it’s all good to me!
Some of my favourites include:
Chèvre (goat’s cheese)
But I also love the horrible orange cheese in slices when used to make cheeseburgers!
Fun Story: I was on holiday in the USA two years ago, and was ordering dessert in a restaurant when I noticed that one of the options was “Cheese Plate”. Now in the USA, it seems to be very hard to find a cheese outside the four main types of American, Swiss, Cheddar, and Jack, so I chose it, hoping that I would be able to eat some high-grade, quality cheese for the first time in a couple of weeks. But when the dish was brought to the table, I was very disappointed to find that the chef had simply cut a myriad of small cubes from his industrial-sized blocks of the aforementioned American, Swiss, Cheddar, and Jack varieties. I ate it all anyway.
Gouda is my cheese of choice and Feta follows very close.
I like lots of different types, but grated, sliced, melted are my real favourites. :P
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