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CHEESE 2026

Stercus TauriStercus Tauri Shipmate
in Heaven
Am in serious need of a frivolous diversion... Might there be some interest in sharing thoughts, experiences, passions, horrors etc on the subject of CHEESE?

I was prompted by finding a piece of Stilton in the back of the fridge. It had been there for some months - a forgotten birthday treat to myself. Its appearance is a disgusting mixture of grey and brown and yellow and green - a clear hazmat case requiring the immediate attendance of persons in white overalls with flashing blue lights on their van. I knew better, of course, cut off a piece and ate it. I immediately felt like a better, happier person. What cheese makes you happier?

Comments

  • BoogieBoogie Heaven Host
    I live near Cheddar and my favourite cheese is a mild cheddar with ginger and mango. Delicious.

    My second favourite is Somerset Brie.

    I've completely deserted Lancashire! Although Lancashire creamy is certainly a treat.
  • Baptist TrainfanBaptist Trainfan Shipmate
    There is a wonderful Caerffili (made in Somerset!) called Gorwydd, it's a toss-up between that and Thelma's Caerffili from Caws Cenarth. Cornish Quartz cheddar is good too.
  • A Feminine ForceA Feminine Force Shipmate
    edited 7:14PM
    Since I moved to Spain I was astonished at how well the Spanish do cheese. Queso de cabra is now what I call a REAL cheeseburger topping. Manchego is one of my favorite tapas (boquerones are my absolute fave) and Oviedo Viejo is as sharp, umami and dry as some Parmigianas. A young tierno is cheaper and has the same melt point as a mozzarella but has more bite.

    I thought I would miss my Canadian six year old cheddar and St. Agur Quebec bleu but I don't. The cheese landscape here is rich and varied.

    AFF
  • KarlLBKarlLB Shipmate
    Best cheese takes a layer of skin of the inside of your mouth.
  • SandemaniacSandemaniac Shipmate
    KarlLB wrote: »
    Best cheese takes a layer of skin of the inside of your mouth.

    Heretic! The best cheese has a balance between sharpness and flavour that saves your buccal lining from harm. The greatgest I have found was a 14 year old Canadian cheddar on Saffron Walden market, now sadly sold out.

    I'm also a fan of the acid, crumbly cheeses like Wensleydale* and Lancashire.

    * can anyone not hear that in Wallace's voice?
  • FirenzeFirenze Shipmate, Host Emeritus
    For Mr F, a day without cheese is a day wasted. I'm less addicted, and don't eat much of it neat, with the exception of Ossau-Iraty, Cheshire, or Gruyère.

    Cheese in combo with food is a different matter. Parmesan probably leads the field - fennel baked with that and black pepper is to die for. Blue cheese crumbled over a green salad. Cheddar over baked potato. The occasional fondue.
  • March HareMarch Hare Shipmate
    For me, Shropshire Blue shades out even blue Stilton. But I share the predilection for crumbly cheeses - Wensleydale (a necessity with Christmas cake), Lancashire, white Stilton.

    My absolute detestation is cheese which has been 'mucked about' by having things added - bits of apricot or other fruit, walnut, whatever. Good cheese absolutely does not need tarting up by smart-alecs set on inventing new marketing tricks.
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