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Subject: Cheese...

phallica 14.06.19 - 07:59pm

@ phallica - 28.04.14 - 05:22pm
I put foil over the spud when it's baking so the jacket is soft, then when done I slice it open and put in some chopped Gouda, then lay over a couple slices of Emmentaler and pop it back in without the foil to melt. Sprinkle some black pepper on top.

Dayum, again. * +

crimson 14.06.19 - 08:30pm

@ 3mel - 28.04.14 - 03:59pm
I've been converted to wensleydale (is that spelt right ?) with cranberry's impregnated in it.. tis gorgeous

This. The ones with apricot is just as delicious! * +

mikeymk 14.06.19 - 08:52pm
If you're going to put bits of vegetable matter in your cheese, put bits of ginger in your white Stilton. * +

1clivey1 14.06.19 - 09:10pm
good old cheddar mature * +

1bad_boy 14.06.19 - 09:20pm
I like pretty much all cheeses..even the kinds that smell like dirty old gym socks * +

obi_jon 14.06.19 - 09:44pm
The only cheeses that I don't really like are the really strong goat's cheeses, and by strong I mean 'goaty', to me the taste reminds me of the smell of goats.
I've recently discovered Pecorino piccante, an Italian sheep's milk cheese. It's not a hard cheese like parmesan or grana padano(another sheep's milk cheese) but it's still quite firm. Melts really well. * +

lapple 15.06.19 - 05:18am
Stinking Bishop. *

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