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Cheese it!

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Oh yeah, man, cubes of Paneer browned in a bit of ghee and smothered in spinach and spices, or in Matter Paneer with the sweetness of the peas popping in your mouth alongside the creamy-fresh, chewy cheese morsels, all scooped up with some good earthy Indian bread.

Christ, I wish I had some now. I hate this thread. :D
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I love all types of cheese. The various types of blue, smoked, goats and even the plain old cheddar cheese are a food staple for me. I could give up most foods if I needed to, but I'd hate a life without cheese.

During my trip to Nice I became addicted to Chèvre chaud salads (toasted goats cheese). I've since discovered that chevre also is amazing on a thin pizza with some tomatoes and peppers.

Damn, now I'm hungry again!
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I really dislike any kind of strong cheese, i feel the shame but i just can not stand them :) I once had a burger with stilton cooked into the middle, i nearly died from the taste !

Mature cheddar/Port Salut is about as far as i go :hmm:
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[quote name='Shimmyhill' post='5908011' date='Mar 5 2009, 09:14 PM']I really dislike any kind of strong cheese, i feel the shame but i just can not stand them :) I once had a burger with stilton cooked into the middle, i nearly died from the taste !

Mature cheddar/Port Salut is about as far as i go :hmm:[/quote]

I used to be the same but over the past few years my taste has totally changed - and it's great having new foods to get into. The daft thing is that I've worked 2-minutes from Neal's Yard for over three years and have only been in there once. I may have to treat myself this weekend.

Just went for a forage and found some Davidstow, water biscuits and home-made spiced plum chutney. Result!
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I like ripe runny cheese and lots of kinds of lovely blue cheese, if they're near to moving about on their own. On the 'easy to get hold of list' St Agur is really nice. Dolcelatte and dolcelatte torte are fab. I love all goats cheeses and goats butter.
For a hard cheese I really love a mature ghouda - all sweet and nutty - and parmesan as proper cheese on a biscuit is lovely too.

Digestives are the bees knees for cheese and I've found a rich tea biscuit with cream cheese on is a mini cheescake - yum.

I used to work on a cheese stall so got to know...er...eat quite a lot.
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Stilton, Smoked Cheese, Port Salut & a nice bit of Cheddar.
[img]http://www.bedfordcheeseshop.com/images/2861__107200311756.jpg[/img] [img]http://www.serpaltd.com/en/urun/111009smokedcheese.jpg[/img] [img]http://www.idealcheese.com/images/port_salut_lg.jpg[/img] [img]http://wpcontent.answers.com/wikipedia/commons/thumb/1/18/Somerset-Cheddar.jpg/270px-Somerset-Cheddar.jpg[/img]

Accompanied by one (or two) of these........[img]http://www.ijamming.net/NewFiles/WINE/IMG_0845.jpg[/img]
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My girlfriend introduced me to the joys of Caboc a couple of weeks ago.

[img]http://www.dkimages.com/discover/previews/773/57943.JPG[/img]

Cream cheese rolled in toasted pinhead oatmeal. Fantastic stuff. Scotland's oldest cheese allegedly. It's fantastic. They do one with pepper mixed in with the oatmeal too. Spicy.
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Woah woah woah! Neals Yard sell Staffordshire Oatckaes?! Oh my goodness.
I've got to go and stock up. I wonder if they're massively overpriced.
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So I got back from Paris yesterday, and while I was there I picked up some cheese from a fromagerie in Montparnasse.

[url="http://www.flickr.com/photos/revlob/3337750261/"][img]http://farm4.static.flickr.com/3359/3337750261_1a20ec865e.jpg[/img][/url]

It's a goat cheese called Pouligny St Pierre. What should I do with it? I mean, I'd quite like to just nibble it with a glass of wine but I was wondering if it would be interesting to cook with?
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That's one scary looking rind!

What about a red onion and Goat's Cheese salad? Just reduce down some red onions with thyme, red wine, bit of sugar, until it's well caramelised, and toss it with some nice leaves and crumble in the cheese.
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I really like cheese, well, let me rephrase that - I really enjoy a limited area of certain cheeses.

Fowlers Extra Extra Mature is bloody lovely, drools, need to get me some..... rar.

Has anyone tried Stinking Bishop?......... Dear God, you would know if you've tried that beast.
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[quote name='Rebs' post='5910509' date='Mar 6 2009, 06:22 PM']For a hard cheese I really love a mature ghouda - all sweet and nutty.[/quote]
I tried some of that the other day and the one I had was a bit hardcore for my taste :D 'Normal' Dutch Gouda is probably my favourite cheese, closely followed by Applewood Smoked Cheddar. The GF swears by Garlic Yarg.
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[quote name='Laine' post='5912178' date='Mar 7 2009, 05:49 PM']Woah woah woah! Neals Yard sell Staffordshire Oatckaes?! Oh my goodness.
I've got to go and stock up. I wonder if they're massively overpriced.[/quote]
I always have a big oatcake buy up whenever I'm in Crewe, you should have said I'd have got you some

As for cheese, I do enjoy a nice bit of Applewood, Bavarian smoked, gruyere, gouda and brie. You can't really go wrong with Boursin though, as stated before.

When I lived with my Dad we always used to have a cheese course after dinner. Amazing
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I find that bavarian smoked cheese to be pretty horrible. I like smokey things but it just seems like cheap processed cheese with added smoke flavour. The applewood stuff is a bit better.

I think a nice bit of lancashire is an underrated cheese. Great on cheese on toast too.
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Went to a cheese shop in Whitstable on Saturday:

[url="http://www.thecheesebox.co.uk/"]http://www.thecheesebox.co.uk/[/url]

Bought some gorgeous cheese called Oxford Isis. It's a runny, ripe cheese, a real stinker. But it was delightfully sweet (that'll be the Honey Mead) and...well, cheesey. Totally addictive.

[img]http://www.channel4.com/food/images/mb/Channel4/4Food/big-food-map/channel4-on-tour/andrew-places/october08/week30/02_cheese_box--gt_full_width_landscape.jpg[/img]

That photo is part of a little tour on Channel 4's website:

[url="http://www.channel4.com/food/big-food-map/channel-4-on-tour/the-route/south-east/on-the-waterfront-08-10-29_p_1.html"]http://www.channel4.com/food/big-food-map/...-10-29_p_1.html[/url]
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[quote name='revlob' post='5913855' date='Mar 8 2009, 04:57 PM']So I got back from Paris yesterday, and while I was there I picked up some cheese from a fromagerie in Montparnasse.

[url="http://www.flickr.com/photos/revlob/3337750261/"][img]http://farm4.static.flickr.com/3359/3337750261_1a20ec865e.jpg[/img][/url]

It's a goat cheese called Pouligny St Pierre. What should I do with it? I mean, I'd quite like to just nibble it with a glass of wine but I was wondering if it would be interesting to cook with?[/quote]
I took a cheeseboard to my parents' house for dinner a week or so ago, along with the above and some Taleggio I'd picked up from a wandering Italian market that had stopped in town. Lovely stuff.

I'm also now a rind-eater. Yum!
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[quote name='Blunted' post='5911725' date='Mar 7 2009, 01:09 PM']My girlfriend introduced me to the joys of Caboc a couple of weeks ago.

[img]http://www.dkimages.com/discover/previews/773/57943.JPG[/img]

Cream cheese rolled in toasted pinhead oatmeal. Fantastic stuff. Scotland's oldest cheese allegedly. It's fantastic. They do one with pepper mixed in with the oatmeal too. Spicy.[/quote]

That looks and sound like my idea of cheese heaven. I must locate this!
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Caboc is bloody lovely.

I'm a big fan of cheddar of various types, it must be said. Goes well with oatcakes. Also like Port Salut which I think someone mentioned earlier in the thread. I've never really been a fan of blue cheese but other than that I'll eat pretty much any cheese. It's one of those foodstuffs I couldn't live without.
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Just came back from Neal's Yard as we've got guests this weekend and I wanted a good cheeseboard.

I was hoping that they'd have the Oxford Isis I posted about, but the closest they could do was some Stinking Bishop so I got some of that gorgeous oozing cheese. I could smell it as I was queuing in M&S, heh.

I got a big lump of Keen's cheddar, then tried a load of Blue Cheeses. In the end, guess what I liked best? Yep, good old Stilton. So I got some of that.

Finally I bought a mystery Goat's Cheese with a scary looking ash rind. I can't remember what it was called and can't find the receipt. Anyway, it's a lovely light and fresh tasting cheese, which should off-set the stronger stuff I bought.

All I need now are some Carr's biscuits and some grapes and we're all set. :)
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I think as your every day cheese you can't beat a classic tomme. Perfect for aligot (nom nom nom) or just munching with some good fresh baguette and some red wine.

I think that perhaps, in general, French cheeses are best, if only for what comes inevitably with them.
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