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What cheese do you like?

Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
in Health & Wellbeing
I very like "blue cheese" . What about you? ;)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Catherdral the red one - fucking lush
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    All sorts, Brie, Mozzarella, Stilton, Feta, Jarlsberg and Blacksticks Blue are some of my favs. :yum:
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    SkiveSkive Posts: 15,286 Skive's The Limit
    Locally produced cheddar.
    There's a local producer than makes something called Afterburn - a cheddar containing chilis and garlic. :yum: Garlic and Nettle too. :yum:
    Weekender Offender 
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    All the cheese!! I'm liking smoked applewood at the moment
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    rachie004 wrote: »
    brie is divine and its hurting my brain trying to think about other cheeses

    Dairylea? ;)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    seriously strong cheddar :heart:
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    SuzyCreamcheese wrote: »
    seriously strong cheddar :heart:

    Not creamcheese? :p

    I like cheddar, red leicester, double gloucester, parmesan, mozzarella, marscapone :yum:, and the inside bit of brie and camembert, but not the rind bit.

    Boyfriend is a bit of a cheese monster, so I eat a lot more than I used to. A year ago, it was double gloucester or nowt.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    rockefort, gruyere, brie, camembert, mozarella, goat cheese... you name it :yum:
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Mild cheddar, mature cheddar, white cheddar, brie, mozzerella, marscapone, Diarylee, Laughing Cow, Primula.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    mozzarella, primula, white cheddar

    Can't stand babybel :yuck:
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Chedder, Red Lecister, Creamcheese, Applewood chedder, mozella, feta, halomui... Love the stuff.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    disguised spam?
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Brie and Camembert, especially when you make that dippy thing in the box it comes in. Proper smoked cheddar, not shit painted with chemicals. Feta, so great in cooking. Parmessan, usually for a crunchy topping on something. Haloumi which, to me, is best floured/breaded and fried so don't have it too often. Gruyere, bloody expensive but so makes the best cheese sauce with it's nutty flavour.

    There used to be a semi-soft cheese that was like 2 cakes sandwiching together a layer of wet walnuts and the outside was covered in walnuts too, not seen it for years though. Boursin, the pepper one and pepper or herb Roule. Oooo and Laughing Cow triangles :D
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    meh, I thought rubberskin was going to make a dick cheese joke.

    *leaves thread with lowered head*
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Mexicana :)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    I recently went to France to meet my girlfriends parents... oh my gosh, is the cheese good!!!

    They have a huge selection, the smellier the better it seems.

    I used to like the cheep plastic cheese (cheeder), because its so good on toast...

    but now I love all the soft cheeses from France, they're not that easy to get in the uk though

    FAV: Brie de Melun
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    you can get brie from morrisons! :p
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    My favourite cheese is Lancashire, its so crumbly and it's the best for cheese on toast :D. I also like Boursin and the herb Roule, but mostly only eat them on holiday. Smoked cheddar is good aswell and there's one my mum always buys a Christmas that is kind of cinnamon-y and has raisins in it that's really nice, but I can't remember the name of it right now.

    ETA - Just remembered, it's Bowland cheese, it's a type of Lancashire cheese apparently and has raisin, apple and cinnamon in it, yummy :yum:.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Roule is my fave!

    Love plain ole cheddar and red lecister too :D
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    bluewisdom wrote: »
    rockefort, gruyere, brie, camembert, mozarella, goat cheese... you name it :yum:

    yep yep yep. dont like edam or cheese thats mild tho. more flavout the better:yum:
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Skive wrote: »
    Locally produced cheddar.
    There's a local producer than makes something called Afterburn - a cheddar containing chilis and garlic. :yum: Garlic and Nettle too. :yum:

    When I was at Largs Viking festival last year, I found a stall selling locally made whiskey flavoured cheddar. :hyper: Needless to say, I liked it. A lot.

    Also, Cheshire! (why no Cheshire love in this thread?) and that St. Helen's farm goat's cheese (its a hard Cheddar-style goat's cheese, not like most goat's cheese which is soft like feta.)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Danish blue.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    I havn't had one I don't like (unless its blue in any way shape or form) Though unfortunatly you have to go to an actual cheese shop as the most exotic cheese I've ever seen in a grocery store round here is brie :\
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    TESCO Value Mild Cheddar mmmm it goes really stringy when it melts.... anyone know why melted cheese tastes so much better and slices straight off the block?
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    rachie004 wrote: »
    cock cheese :thumb:

    :yuck: :sour: :yuck: :lol:
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    *charlotta* wrote: »
    can i just ask...how do u do it??

    Open the box it came in and take it out of it's wrapper, put it back in and grind some pepper over the top, put the lid back on and put it in the oven (about 180c) on a baking sheet for about 20-25 minutes until it goes all gooey. Nice with just some plain, crunchy bread dipped in. Oh and only use the box it came in if it's wooden, not plastic :)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Strong cheddar on toast
    Feta in salads
    Mozzarella with extra virgin olive oil and black pepper
    Halloumi fried
    Brie/Camembert
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Cathedral Mature Chedder or anything that is strong really
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Cathedral Cheese. Absolutely lush on toast
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    **helen****helen** Deactivated Posts: 9,235 Supreme Poster
    bluewisdom wrote: »
    rockefort, gruyere, brie, camembert, mozarella, goat cheese... you name it :yum:

    Girl after my own heart :yum:
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