What's your favourite Cheese?

Druss_The_Legend

Druss_The_Legend

Well-known member
A bit of a cheesy question.
My favourite cheese is Red Leicester and I bought a small block from the Morrisons Deli counter yesterday and it is absolutely delicious it's called Belton Farm red fox crunchy Red Leicester it is one of the best cheeses I have tasted in a long time.
So I just thought I would ask what other people's favourite is and get some recommendations in the process.
 
1finny said:
Palace Culture
Kimcheez

When I ate dairy
24 month aged Comte
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The Comte cheese sounds good. I'm not sure about the vegan cheese, I have been a vegetarian for as long as I can remember and in the late 80s and early 90s the vegetarian range of food wasn't as good as it is now and I remember getting a vegan cheese pasty and I didn't like it and it has put me off trying vegan cheese since.
 
Druss_The_Legend said:
The Comte cheese sounds good. I'm not sure about the vegan cheese, I have been a vegetarian for as long as I can remember and in the late 80s and early 90s the vegetarian range of food wasn't as good as it is now and I remember getting a vegan cheese pasty and I didn't like it and it has put me off trying vegan cheese since.
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I was the same - it’s changed massively now.
Even Cathedral City plant based cheddar is good for a toastie
 
Druss_The_Legend said:
A bit of a cheesy question.
My favourite cheese is Red Leicester and I bought a small block from the Morrisons Deli counter yesterday and it is absolutely delicious it's called Belton Farm red fox crunchy Red Leicester it is one of the best cheeses I have tasted in a long time.
So I just thought I would ask what other people's favourite is and get some recommendations in the process.
Click to expand...
That is a great Leicester and we often buy it. But one that blows all away is this. Hoping my trip to Leicestershire in a week includes picking some up.
 

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Well, the absolute King of Cheeses of course. Cabrales. From the mountains of Cantabria. I am lucky to have a supplier who can get the real stuff wrapped in leaves (it's not the same in foil).
When relatively immature, it is simply a wonderful, unique tasting blue cheese. It's the only cheese, I believe, where the mould is not introduced artifically by skewers, but id formed by the unique moulds found in the damp limestone caves of Cabrales. I've been there. Seen it made. When it is "really mature" it becomes overwhelmingly powerful ... in a good way. In the old days, finding a maggot in it was considered a bonus. I had it once where the ammonia like aroma was so pungent that, when a plate of cabrales on toast was placed in the centre of a cafe table, everyone's eyes started to water. But I shall let Will Self describe its powerful allure .... funny as hell (and accurate).

My cheeserimage or How I fell in love with cabrales - Will Self

A bulky parcel arrives at the door of my house in south London, and as I tear open the wrapping – first thick transparent plastic, then a padded envelope,
will-self.com will-self.com
 
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I'm rather partial to Wensleydale, particularly the Special Reserve Yorkshire Wensleydale from the cheese shop in the Hawes creamery.

I did enjoy reading a SciFi book where an alien species was living alongside humans on a space station or planet (I forget which) and the aliens tried to describe human's love for cheese. "Yes. Cheese. It is a coagulated bodily fluid from another mammalian species"... "And they eat it!!!" 🤮:ROFLMAO:
 
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