[Sloper]

Ok so let's have some cheese related discussion.

Probably my favourite cheese experience was the first time I had a fresh young pecorrino studed with fresh truffles with a glass of good claret.

A real stilton with some figs and port in front of an apple wood fire comes close but only just.

[Houdini]

That was quick!

OK, what's Neil's Yard and what's real cheddar?  (Give examples.)

As for stilton, well . . .  I'd cook w/ it.

[Duma]

Neals Yard

I like Godminster cheddar. I'd say its real.

[Joepicalli]

That was quick!

OK, what's Neil's Yard and what's real cheddar?  (Give examples.)

As for stilton, well . . .  I'd cook w/ it.

Neals (sorry bad sp in FW thread post) yard is a specialist cheese supplier :web address: http://www.nealsyarddairy.co.uk/
Though if you ain't a fan of good Stilton you may be immune to the charms of artisan British Cheeses

[Duma]

...though maybe to be real cheddar it ought to be matured in the caves of the gorge

My sister lives just down the road from IJ Mellis Cheesemongers (sorry can't find a website, but they seem to have shops all over Scotland) in Aberdeen (SA Chris - you been?) and it is truly a palace of wonders, people in it are very helpful too. Only issue is the place smells so strong it's hard to distinguish the cheese you're actually interested in.
Last year she got me something from there (name escapes me) that the rest of the family demanded was kept outside, despite being in 2 bags and a tin! Tasted awesome.

[GraemeA]

Does this mean we need a 'fine wine paired with fine cheese' thread?

Got some Munster thats nearly ready to eat, a nice Gewurtz should go well - sorry Joe I forgot I had it yje other night when we were supping fine Gewurtz 

[andy popp]

After the patisserie one, ANOTHER thread discriminating against us vegans. Shameful.

[moose]

My all time favourites are those blue / green cheeses with the texture of wet putty and a taste so strong it almost triggers hallucinations - e.g. mature Blue Vinny, Dovedale Blue and Yorkshire Blue.  Roqueforte and stilton are perennial favourites too.  The best cheese I've had though was from the cheese and game deli in Durham Indoor Market.  It was a battered, aged, leaf-wrapped lump with a spanish label that the proprietors had no memory of ever buying-in.  I suspect this tasty orphan was a cabrales but have no idea and any attempt to recreate the experience would be doomed to failure as I'd have to abandon it for months (years?) to get into the same state.

For more quotidian pleasures such as toast or sandwiches I like Mrs Appleby's Cheshire.  Once whilst working at a university, in the spirit of scientific investigation, I arranged a blind tasting and texture / colour analysis of cheshire, caerphilly, lancashire and wensleydale in an attempt to fully characterise their differences.  To the slight consternation of my supervisor the results were written up in their full scientific glory and the fromage-matrix prominently displayed above my desk (strangely industrial sponsorship dried up during my time in that lab).

[Houdini]

ANOTHER thread discriminating against us vegans. Shameful.

As you're aware, Popp:  Vegans are freaks.   

[Houdini]

Though if you ain't a fan of good Stilton you may be immune to the charms of artisan British Cheeses

I'm calling bullshit on this, Picalli.

Stilton (a mouldy cheese) is in the minority of UK cheesery, ie mouldy.

[Jim]

http://www.butlerscheeses.co.uk/blacksticks_blue.html
is one cheese that must be tried. Excellent

[Monolith]

I'm something of a cheese punter and this will I'm sure come across as such; what is the purple holey cheese called? I used to get given it when I was a child by my aunt's wife-beating husband. He was a prick but his one saving grace was that he would frequently ply me with this delicious purple holey stuff.                       

[Fiend]

After the patisserie one, ANOTHER thread discriminating against us vegans. Shameful.

Just wait until the Sloperiser lays down the Foie Gras or Partridge threads...

[Plattsy]

When in Font I love a bit of Brie de Melun (ok a lot). Tres forte. Tres bon.

[Joepicalli]

After the patisserie one, ANOTHER thread discriminating against us vegans. Shameful.

I shall manfully attempt to atone for the sins of vegan tempting by feeding you a slap-up animal product free tea on Sat Andy. Vicki says I have to make a tiramisu though. But you can watch us eat that...with an apple- or something

[Joepicalli]

I'm something of a cheese punter and this will I'm sure come across as such; what is the purple holey cheese called? I used to get given it when I was a child by my aunt's wife-beating husband. He was a prick but his one saving grace was that he would frequently ply me with this delicious purple holey stuff.                       

I am officially disturbed

[Monolith]

I just got on to how you must have read that joe! I'd love to know what it was though as it blew all other cheeses right out of the cheesery.

[soapy]

not a traditional cheese at all, but i do like a good lump of shropshire blue

[Joepicalli]

Though if you ain't a fan of good Stilton you may be immune to the charms of artisan British Cheeses

I'm calling bullshit on this, Picalli.

Stilton (a mouldy cheese) is in the minority of UK cheesery, ie mouldy.

Stilton is moldy cheese in the same way that Sauternes is moldy wine
My point was merely that Stilton is one of the great Brit cheeses and to not have acquired the taste for it a bit of a shame in my opinion.

[Jaspersharpe]

Where's dave, this thread should be right up his street? 

I think the strangest cheese I've ever encountered was at the Cafe Des Roches near Saussois about 17 years ago. We were having the full seven course meal (amazing) and the cheese course was whatever you wanted from the best stocked cheese board I've ever seen. We spied this little luminous green cheese which on inspection smelled fucking terrible so of course everyone had to try some. The flavour was as strong as the smell but in a good way. No idea what it was but it stuck in the memory.

[slackline]

One of the nicest cheeses I've had was a six or seven year old goats cheese that was made by the owners of a small campsite in the South of France somewhere about an hour away from Nice.  It had been matured and stored in Olive oil with peppercorns and various other herbs and was absolutely delicious.

Cheese in general is great, just the other night had a baked camembert sprinkled with a little tyhyme and a few slices of garlic pushed in to the top.  Served with crusty bread for dipping, mmmmmmm tasty.

There was a thread a while back about some Italian cheese that shepherds carry around that was illegal and contained little maggots or something (quick search hasn't turned it up), but thats one that I almost definately wouldn't like to try.

[Jaspersharpe]

NOOOOO!! Don't sully the thread with that monstrosity. 

[Joepicalli]

There was a thread a while back about some Italian cheese that shepherds carry around that was illegal and contained little maggots or something (quick search hasn't turned it up), but thats one that I almost definately wouldn't like to try.
[/quote]
Ah  the old "Illegal cheese story" I was wondering when we'd get to that. I've actually had some, in Corsica when young and foolish and really quite quite drunk. The maggots taste quite cheesy (not surprising really) and sort of 'pop' in the mouth a bit. The Ad copy would go "A Chewy, wriggly, poppy cheese experience- would you like some officer?"

[soapy]

corsican cheese, you've blown the gaff now!

brin d'amour, brocciu, tome d'brebis

*dribble

[Joepicalli]

tome d'brebis

*dribble

Shop at the end of my street in Nice does Corsican specialties tome gets eaten a lot especially the 18 month matured stuff.