Say, Cheese?

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**Mad Doc Grotsnik**

Just had a delightful snack of Tiger Bread, Brussels Pate and a rather tasty Mature Cheddar.

And I realised as much as we've gibbered, hooted and droned on about various forms of munchies, nobody has really brought up Cheese as a subject.

So which Cheese tickles your fancy? For me, general purpose wise it has to be a Cheddar of almost any kind. From a mild Farmhouse, to a stupidly Mature, blow-your-nostrils-inside-out one, I can't get enough of this stuff. A hard cheese, yet still squishy enough to be easily chewed. Plus, the basic type make it's very flexible, and I am rather partial to Sainsbury's Mexicana, where it has Chilli and Peppers mixed in. Though bizarrely, I always feel slightly odd after eating a decent amount.

So Dakka....which Cheese Please?

**chaplaingrabthar**

I love Red Leicester, but I can never find it in stores around here. Also, fresh Brie on a french baguette is simply heavenly.

**Gwar!**

All cheese. I loev cheese in all its forms.

From the Dakkafexes of old to the Four JotWW Rune Priests of today!

Oh, wait, I misunderstood.

Errm, I actually rather like strong cheeses like Stilton, but also really like Mild Edam.

**SilverMK2**

I love the mexican spicy cheese (chilli and pepers). Also a fan of the swirly cheese (I think it is some kind of orangy chedder stuff and some creamier cheese? - I don't really read the label

)

Also love cheese with fruit and stuff in.

So yeah, as long as it is not blue, I love cheese.

Chedder and pate on fresh bread is pretty damn gorgeous. Though my personal favorite is the "super sandwich" which is pate, about 4 different kinds of spiced and sliced meats, salad, sweet chilli sauce, about 5 different kinds of cheese, and lightly toasted.

Mmmm...

**Necros**

I know this really doesn't count since they say it's only 1 molecule away from being considered a plastic but I really love Velveeta. I can't help it. I'm american.

As far as real cheese goes, cheddar is great. I like it sharp but not too sharp. Shreaded on top of chili is one of my favorite ways. Also, pepperjack has always been a favorite for just about any sandwich. I love sharp provolone with some brocolli rabbe sauteed in garlic & olive oil, on a sandwich with some crusty italian bread that you need iron teeth to eat. Gogronzola and Asiago are 2 great ones too. And of course I gotta dump a mountain of grated parmasean on my pasta.

On my way back from greece we were stuck in the amsterdam airport a while and I picked up some gouda that was really good. One of em was curry gouda. was really good.

**theocd**

I like mild, solid cheese. It MUST NOT be squishy and/or French. Jarlsberg's my favourite.

The OC-D

**Ketara**

Camembert and Brie. The best cheese I ever had was Zimbabwean Vumba cheese, but you can't get that here. :(

**Mad Doc Grotsnik**

theocd wrote:I like mild, solid cheese. It MUST NOT be squishy and/or French. Jarlsberg's my favourite.

The OC-D

It might not fit your bill, but I can highly reccomend Port Salut cheese. French, and somewhere between Brie and Cheddar in terms of consistency. Very creamy flavour in that!

**yani**

Best cheese? Tesco's Wensleydale with cranberries. The lovely crumblyness and tang of Wensleydale offset by a subtle sweetness.

Also baked Camembert with IPA chutney and freshly baked bread. SOOOOO yummmy

Hmm also a good strong Cheddar. Red Leicester is ok but is more of a filler.

**Mad Doc Grotsnik**

What about Cottage Cheese? I quite like that myself. True, it's more of an ingredient than a food in it's own right, but spread on a Ryvita with Cucumber slices, it's delicious, and just the thing to take the edge off whilst you wait for your dinner.

**squilverine**

Goats cheese. Either on crusty bread with beetroot or sliced up and melted on top of a pizza. Mmmmmmmmmmmmm pizza......

**Gitzbitah**

My wife and I love cheese. I've delved into the exotic, since she is lactose intolerant. Manchego is my go to cheese now, and serves well on pizza, crackers or most anything that calls for a white cheese. Goat cheese is a bit too strong for us outside of cooking, but delicious in anything with melted cheese, such as casseroles and the like.

For a guilty pleasure when I'm away from my wife, I adore Dubliner cheese. Its dry, hard and delicious!

**Belphegor**

All about the Feta.
On it's own, in gyros or in omelets.
So, fething, good.

**Orkestra**

Smoked Gouda.

Or, conversely, any cheese melted onto something else. Mmmm, melted cheese.

**Mad Doc Grotsnik**

Oh, and the current object of affections (the one who refuses to be tamed) has some Parmesan straight from her village in Italy, and I have to say it's a bit tasty pet!

And in case anyone is interested, I've looked up making your own cheese at home, and short of Cottage Cheese (heat Milk, bung in vinegar, let cool then strain) it seems like an awful lot of fannying around!

**Gwar!**

Orkestra wrote:Smoked Gouda.

Or, conversely, any cheese melted onto something else. Mmmm, melted cheese.

I like melted cheese with a melted cheese centre, wrapped in Cheese Slices and then stuffed into an outer shell of cheese!

**Kilkrazy**

Two cheeses I dislike are Norwegian Gjetost, and traditonal cheese of Nara, Japan.

I'm not a big fan of any of the modified cheeses like Stilton with Walnuts in, or whatever. I prefer my cheese as cheese and the walnuts on the side.

Apart from that I love nearly all cheeses.

**Mad Doc Grotsnik**

I thought the Japanese didn't do Cheese, seeing it (not entirely inaccurately) as merely rotten Milk? Or does their attempt make their viewpoint all the more understandable?

**legoburner**

Roule for me - it gives me enough garlic in my breath that I can strip paint by exhaling alone.

**Kilkrazy**

Mad Doc Grotsnik wrote:I thought the Japanese didn't do Cheese, seeing it (not entirely inaccurately) as merely rotten Milk? Or does their attempt make their viewpoint all the more understandable?

I thought the same, and that's why I wanted to try it. However it was just a kind of slightly gritty, brown lump. It must have been "proper stuff" because this was in the same hotel where the Emperor stays when he visits Nara. Even so, never again.

There is a Japanese soft cheese from Hokkaido which has won an award in Switzerland (a cheese award, to be clear) so I will search out some on my next visit.

**Khornholio**

Danish Blue with extra mold.

**Anshal**

theocd wrote:I like mild, solid cheese. It MUST NOT be squishy and/or French. Jarlsberg's my favourite.

The OC-D

To your information jarlsberg is Norwegian. But back on topic, I love normal cheese on fresh baked bread..... nomnom

**warpcrafter**

Cheese to me is one of the reasons for living. Pepper-jack with thin-sliced roast beef, Velveeta and Ro-tel fresh from the microwave, Lasagna with lots of Riccota. It's a wonder I like Chinese food as much as I do. Oh, yeah! Crab Rangoon!

**sonofruss**

Roast Beef with peppers and onions and loads of Cheese Whiz Otherwise known as a Philly Cheese Steak

**Lukus83**

I used to only enjoy mild cheddar, but have recently discovered brie. Perfect for a snack...feeling a bit peckish now actually.

**chaplaingrabthar**

**KingCracker**

Im a cheddar fan myself. That super sharp stuff is just the tits

**sevend3f**

Im a cheddar fan myself. That super sharp stuff is just the tits

+1, the hardest sharpest cheese possible, works for me, 36 months+ or GTFO!

**Shadowbrand**

I like good ol cheddar.

Mozzarella sticks are alright too.

**youbedead**

Extremely sharp cheddar and pub onions and I'm happy