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What is the best type of Cheese? (30 posts)

Topic tags: Cheese

Viewing post 16 to 30 (30 total posts)

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Dan Thorn said 1 year, 1 month ago:

Strong cheddar is amazing. Also like a strong Stilton or a creamy brie. Parmesan is great too – don’t just use it in cooking, scrape off a few flakes and enjoy it!

Without doubt the best cheese however is Cornish Yarg, and I’ll hear nothing to the contrary.

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S.J.M said 1 year, 1 month ago:

Never tried it @DanThorn but if i’d re-read this thread before I went to Sainsburys this morning, i certainly would have looked for some.

Technically its cheese, but another one we liked at Uni was philadelphia spead over Chedder biscuits. But sandwich them (3/4 high). Yum

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necrodethmortem said 1 year, 1 month ago:

@fixy Salve!

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Keith Collantine said 1 year, 1 month ago:

I’m cooking with parmesan tonight: pork and lemon meatballs with pasta and tomato sauce. @Dan-Thorn wouldn’t approve…

I also have a recipe for a delicious fennel, ricotta and chilli risotto which I don’t make often enough.

I usually have a lump of cheddar on the go for sandwiches, jacket potatoes, sprinkling on fajitas, that sort of thing.

And I’ve started making home made pizza recently so naturally I’ve been getting through a fair bit of mozzarella.

I tend to only buy feta in the spring and summer, and crumble it over grilled lamb chops or make a Greek salad with lots of tomato and fried oregano.

Goats cheese is delicious but in the ‘too pricey to buy often’ range, at least if you get the good stuff.

Generally I dislike rubbery cheeses and I can’t get a taste for blue cheese.

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Bullfrog said 1 year, 1 month ago:

Impressive cooking skillz there – Mrs Keith is lucky!

Tried some sheeps’ – no, sheep’s – cheese at a market earlier. Meh. A bit rubbery. Their Double Gloucester was ace though, and I also like Roquefort and strong cheddars, my favourite at the moment is Old Shire, from Wales.

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CarnivorousPope said 1 year, 1 month ago:

I don’t even know why I asked this but it turns out cheese is quite popular amongst F1 fans.

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Dan Thorn said 1 year, 1 month ago:

Oh I have no problem cooking with Parmesan, it’s great and adds extra depth of flavour, Im just saying I also enjoy it on it’s own as part of a cheese board, which it isn’t used enough for!

It’s hard to find Cornish Yarg outside of Cornwall (I live in Somerset now and it’s only just found it’s way into our supermarkets) but if you can find some, buy it, it’s delicious.

I actually like all cheese. It’s probably my favourite type of food!

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Estesark said 1 year, 1 month ago:

@carnivorouspope

it turns out cheese is quite popular amongst F1 fans.

Cheese is popular amongst people in general :)

@dan-thorn

Oh I have no problem cooking with Parmesan, it’s great and adds extra depth of flavour, Im just saying I also enjoy it on it’s own as part of a cheese board

For some reason the first thing I thought of when you said “cheese board” was some kind of fromage discussion forum. This is an F1 board on F1 Fanatic, so I’m guessing it would be on… Cheese Fanatic :D

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Felipe Bomeny said 1 year, 1 month ago:

I came across this Norwegian ‘gjetost’ goat cheese that tastes and looks like…. caramel. It’s quite good with Granny Smith apples and it’s one of the few goat cheeses I enjoy eating by myself.

I’m also a fan of St. Andre’s cheese and gouda, and, my childhood favourite of the red-wrapped Baby Bell cheese.

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Fer no.65 said 1 year, 1 month ago:

Grilled provolone beats everything for me: crispy on the outside, warm and melted on the inside, delicious overall > http://bit.ly/HK2rgy

With a little bit of olive oil and oregano… my god! I want an asado now!!!

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Scalextric said 1 year, 1 month ago:

I’m ashamed of you all. This site, of all sites, should remember cheese racing. Go ahead and google it. I don’t mean racing a cheese down a hill, though that’s noteworthy too.

Best cheese I ever had was from a wheel of farmhouse cheddar from proper Somerset. Nutty, sharp, a little crumbly. Mmm.

Also proper cheese is available in the US and A, just not at the mass market level.

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Scalextric said 1 year, 1 month ago:

Raclette! Stilton with Port! Cheese on Toast with mushrooms! The occasional guilty pleasure of La Vache Qui Rie. Fromage Frais! Wensleydale, Grommet. Fresh mozzarella in a Caprese salad. Freshly grated parmesan. Just finished a Porter infused Gouda which had an unusual bitter taste. Aged Gouda and Smoked Edam. I am HUNGRY.

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Hare said 1 year, 1 month ago:

Pohoi Valley Aged Chedder, is an amazing cheese, smooth, strong enough but not enough for you to have your fill in one sitting. It’s something of an addictive substance. I’m a big fan.. in fact, it’s my desktop background! ;)

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BasCB said 1 year, 1 month ago:

I will have to bookmark this forum piece to keep up to date with really nice ideas for cooking with Cheese! Nice.

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squaregoldfish said 1 year, 1 month ago:

A good Camembert is hard to beat. Especially if it’s turned liquid.

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