crr003 Posted November 24, 2005 Share Posted November 24, 2005 .... or really anything blue and mouldy... riper the better! But how do you know when it's gone off? Cheese should be hard and yellow. Link to comment
+Birdman-of-liskatraz Posted November 24, 2005 Share Posted November 24, 2005 It's dosen't go off.. it just gets better...! Link to comment
+Kitty Hawk Posted November 24, 2005 Share Posted November 24, 2005 (edited) Without a shadow of doubt - Vignotte. It's usually sold a bit unripe, but you probably don't want it as soggy as brie. 2. Cambazola 3. Emmental The rest depend on what I'm in the mood for. A good Red Leicester is nice, as is double gloucester. A good Stilton is nice. With the right flavours (vine tomato & plenty of basil and some olive oil, mozzeralla is great). Leedammer - presliced is great to snack on rolled up with some ham. To slowly snack on with fruit, gtoste. I've recently tried stilton with apricots. The first one had less apricot and it tasted like cheesecake. The second one I got was a too apricoty. Parmesan eaten as cheese, on crackers, not that preground sawdust stuff. Edam. Edam with pepper (green) is nice as cheese on toast. Dolcelatte is great when stilton is too predictable. I guess this thread strayed on to my specialist subject. Thanks Edited November 24, 2005 by Kitty Hawk Link to comment
+Sensei TSKC Posted November 24, 2005 Share Posted November 24, 2005 Lol, Yes, I dragged myself out of my pit and made it into work and dragged a bus load into Chester for the Conference we were off to.... It should have been.... "this week's meeting" Normally I'm (I am) a sticker for correct grammar, but I was still asleep. Not nitpicking either but should there be a comma before 'but'? Link to comment
+Birdman-of-liskatraz Posted November 24, 2005 Share Posted November 24, 2005 Normally I'm (I am) a sticker for correct grammar, but I was still asleep. Not nitpicking either but should there be a comma before 'but'? I'm nitpicking, which is dangerous in my postion - but isn't it a stickler? Link to comment
+The Hancock Clan Posted November 24, 2005 Share Posted November 24, 2005 Normally I'm (I am) a sticker for correct grammar, but I was still asleep. Not nitpicking either but should there be a comma before 'but'? I'm nitpicking, which is dangerous in my postion - but isn't it a stickler? Speaking of nitpicking what's 'postion'?!!! Link to comment
+Birdman-of-liskatraz Posted November 24, 2005 Share Posted November 24, 2005 Just shuts up! Link to comment
crr003 Posted November 24, 2005 Share Posted November 24, 2005 Without a shadow of doubt - Vignotte. It's usually sold a bit unripe, but you probably don't want it as soggy as brie. 2. Cambazola 3. Emmental The rest depend on what I'm in the mood for. A good Red Leicester is nice, as is double gloucester. A good Stilton is nice. With the right flavours (vine tomato & plenty of basil and some olive oil, mozzeralla is great). Leedammer - presliced is great to snack on rolled up with some ham. To slowly snack on with fruit, gtoste. I've recently tried stilton with apricots. The first one had less apricot and it tasted like cheesecake. The second one I got was a too apricoty. Parmesan eaten as cheese, on crackers, not that preground sawdust stuff. Edam. Edam with pepper (green) is nice as cheese on toast. Dolcelatte is great when stilton is too predictable. I guess this thread strayed on to my specialist subject. Thanks Sorry - that sounded like a middle class version of this: http://www.phespirit.info/montypython/cheese_shop.htm No offence! Link to comment
+Alibags Posted November 25, 2005 Share Posted November 25, 2005 "...sorry the Kitty has just eaten it" With apologies to M. Python Link to comment
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