[Sloper]

OK three cheeses, one goat, one ewe and one cow; but all must be different styles and from different countries; so what's it to be?

I'd go for

Stinking bishop,
Roquefort,
Ragstone mature.

Anyone beat that?

[chappers]

not sure on the goat apart from "lump of cheese in a bloody good salad cherve chaude"

Roquefort,

...is the best cheese ever.

and i would go for the really good "lancashire bomb" from just down the road!

[Rice Boy]

A good Shropshire Blue.

Roquefort is a champion cheese.

[moose]

Currently making my way through a lovely lump of "Lanark Blue" - a soft blue scottish ewe's cheese.  Very nice - well worth a go for fans of roquefort etc.  Other recent favourites of the same ilk (not necessarily ewe's):

 - Dorset Blue Vinney - like a softer, stronger stilton, texture almost like wet putty.... awesome
 - Yorkshire Blue - creamy blue cheese - pretty strong.
 - Dovedale Blue - similar to Yorkshire blue.... though you can never have enough of these things.

Swaledale blue is okay too ... perhaps a bit nondescript in the larger scheme of things unless really allowed to go a bit rank!

That said you can't really go too far wrong with a decent version of one of the more "common" cheeses e.g. Mrs Appleby's Cheshire or Colston Bassett Stilton.  Two fantastic examples of cheeses with reputations sadly devalued by the plastic shit you tend to find in tesco's. 

PS for those who live around Durham - the indoor market has a fantastic cheese counter  (also sells game).

[SA Chris]

I recently sample the Lanark for the first time, bloody gorgeous. Didn't realise it was ewe milk.

Never been a big fan of goat's milk, but any blue is good for me, given enough potency.

[Bubba]

Mmmm.

- Stilton
- Camembert
- Goats Cheese

Must be qualidy brands of course. There's a good little cheese shop just outside Banner Cross in Sheffield.

[jfw]

i say pah to your sickening mould-fests

give me non-blue, creamy hard cheeses, exquisite cheddars, cheshires and wensleydale, comte, maasdam, gouda





even brie tastes mouldy to me  i'm a soft/blue cheese philistine

[Rice Boy]

I could spend many hours and many notes in the Cheese Hamlet in Didsbury village. The 15 year olds serving in there have a silly amount of cheese knowledge.

[SA Chris]

I love being served by young 'uns with good knowledge of their trade. The lassies who work at the butcher in Stonehaven are brilliant.

Makes a pleasant change from clueless, spotty, slackjawed youths who "work" at the DIY "super" stores.

[Paul B]

Yorkshire blue is a good one, blacksticks blue is another nice one Its won loads of awards.

[jfw]

I love being served by young 'uns with good knowledge of their trade. The lassies who work at the butcher in Stonehaven are brilliant.

tangent on this subject  - strike me down for buying fish in tescos - but i asked the lad on the fish counter what what was a good way of cooking fresh tuna
wha?
whats a good way of cooking this fresh tuna
uh?
herbs?
dunno?
ok thanks

anyway no thanks to him i've since discovered ginger and soy sauce marinade is ace 

[Sloper]

A bit of a tangent, but a good recipe is Tuna Tartare.

Slice the tuna into 5mm slices then marinade the tuna in lime and some dry sherry (chill).

After 40 minutes slice the strips into 5mm cubes.  Serve with a salsa of cherry tomatoes, spring onion and capers.

[soapy]

only the best tuna though, otherwise hours of porcelain gazing ensue 


merlin - semi-hard goat cheese

tomme be brebis -  a fragrant corsican hard ewe cheese

perl las - salty blue hard cow cheese

[clm]

Stilton. lancashire and...erm...stilton.
Plus the whole of France....and Italy ..and Spain.

[Fiend]

I'm going to be a complete philistine and stick to cow's cheese. But I do have a soft spot for:

Cornish Yarg
Welsh Y Fenni
and Sage Derby

All very tasty and no mould in sight!

[whispering nic]

St Nectaire Latier/Fermier (narrowly beating Tomme de Savoie)

Cambazola (special mention to well ripened Stilton and Goronzola)

Any goats cheese wot has a skin which you can grill and plonk on a salad.

Haven't a clue whether any sheep have contributed to any decent cheeses I favour.