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| 3 Aug 11, 9:24 PM chartreuse UK(BA), 6 yrs   |
Cheese... I love it - Smoked, soft, hard, blue, red, yellow, cottage, cream, primula, spready, strong, mouldy, mild, medium, mature and even christmas pudding cheese... so many to delight the palette. Love it hot or cold, as a filling, a topping, melted, grated or chunky, alone or with other foods - even on a stick with pineapple. The only ones I don't like (of those I've tried) are the ones with apricots or cranberries in and also goats cheeses.
The trouble is, I don't allow myself to have much of it 'cos it's too high in fat and I'm trying to restrict my fat intake, so I only allow myself very little of the fine stuff. @The_Coven / @The_Problem_Page, you might give the advice that someone needs. / I want the "Moon on a stick and the Stars suspended from bunting". / So many haystacks, so few needles! / Sorry is a meaningless word unless it is demonstrated, via actions or a change in behaviour, that it is meant. | ||||
| 3 Aug 11, 9:28 PM sathya UK(S), 18 mths  |
Good lord we forgot party cheese on sticks with pineapple and those little silverskin onions. Hmm I think that SOS should hold his very own cheese party, he could also consider inviting guests.
Last night I dreamt that somebody loved me....oh you know the rest of the song | ||||
| 3 Aug 11, 9:53 PM Blackness_UK UK, 17 mths |
"I say Carruthers, bring on the port and stilton, there's a good chap." "I say! That's a fine looking stilton dont ye know, eh what?" "Oh and Carruthers do peel me a fresh sub, this one's gone a bit soggy."
If only..... | ||||
| 3 Aug 11, 9:57 PM OrdinaryCouple UK(RG), 11 mths |
Ms O: Limburger Mr O: The toe kind. | ||||
| 3 Aug 11, 9:58 PM MisstressvsSolicedog UK(NN), 17 mths |
Damn you and your Argentine cheeses,, i,m down to a this blob http://www.youtube.com/watch?v=NhfgyNF2Y2I
Please excuse crap spelling cause i,m rubbish | ||||
| 3 Aug 11, 9:59 PM MisstressvsSolicedog UK(NN), 17 mths |
i thought limburger was some kind of dance under a horezontal pole while eating a big-mac Please excuse crap spelling cause i,m rubbish | ||||
| 3 Aug 11, 10:23 PM ElisaDay UK(CF), 17 mths |
Parmesan chipped into little nobbles and pressed into a green olive. It's so good that now I've thought about it I'm going to have to raid the fridge before bed. Shropshire blue on a digestive with a slice of pickled walnut is also a personal favourite. Damn I'm feeling peckish now! | ||||
| 3 Aug 11, 10:45 PM donna_cd UK(WS), 6 yrs |
i like mine hard and english---------i'm a sub xx | ||||
| 3 Aug 11, 10:58 PM leSalaud UK(DG), 2 yrs |
I don't care what you think about the cheese I eat... I'll have the goat's cheese with a light fruity red wine. I once had 5 different strengths of goat's cheese - ranging from fresh [made last week] to quite old [about a year old]. As it dries out the cheese goes from creamy to very spicy. I like Stilton (or Roquefort) and wash it down with a glass (or two) of port. I like hard cheese, soft cheese and the [ahem] lively stuff - like Epoisse... that needs to be kept in a hermetic, lead-lined container. Cream cheese with smoked salmon... And while I'm eating my cheese with French bread or digestives or whatever the platform of choice is, and washing it down with the libation of choice (preferably red wine), you will kneel by the side of my chair, hands in your lap, eyes downcast, and wait til I have finished. Then, my dear, we shall continue our activities... Oh BTW - Dom... | ||||
| 4 Aug 11, 3:44 PM myface_yourseat UK(WF), 11 yrs |
I've got to admit it Gouda be easier without it. In fact Edam difficult at times! |
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