h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

You're right about it seeming appropriate for warmer weather (though I've never made it to Greece yet, I do tend to eat it with salads or fruit or other summery fare). It's so good *on* things, because of that light, tangy taste...

I'm getting hungry now.

Shropshire Blue: this is almost psychedelic, as the cheese is a fairly bright orange shot through with deep blue Stilton veins. But a cheese to die for. (Cheshire Blue is related, but not nearly so pleasingly livid)Soft, crumbly, but intensely satisfying: the strong taste of the cheese and the Stilton blue mould is a tastebud explosion.

Emmenthal: the genuine Swiss stuff, shot through with holes like a "Tom and Jerry" cartoon cheese.

Parmesan - a rare treat due to price, we generally buy it to grate over pasta - but when cut into thin strips and nibbled with a good red wine to hand, that hard nutty taste is a glimpse of Heaven.

Red Leicester

http://www.carbery.com/html/cheese/description/red_leicester.html

Favourite Cheese, or cheeses, this is going to be a cheesy post, Emmentaler, Gruyere, Sbrinz, Appenzell, Fribourg Vacherin, Piora, Vacherin du Mont D'or and real Danish Blue Cheese.

Fondues anyone

/\ never heard of any of those

I apologize if this link has already been posted, but I think all our readers will enjoy the set of lyrics on this link from Pinky and the Brain called Roll-Call: A world of Cheeses:

http://www2.cruzio.com/~keeper/P0.html

Of course, it is not the same without the marvellous voice work, and I urge you all to try and find it on whatever format you can - it's only about a minute long. (Better still is Brain doing The Parts of the Brain, but it's off topic.)

I don't know a cheese I don't like, but I think my favourite has to be either Stilton, a 'proper' wensleydale or a strong cheddar. (Gnomon - see if you can find a brand called Dambuster. Approach with Caution idf you do.)

very cheesy

I for a time had as the ringtone on my phone the Brains rendition of "I'm a little teapot".



Still makes me laugh to think of it now. I am gutted I no longer have the mp3....

LOL

The best cheese, the Livaro, made in France, a tasty and spicy cheese who makes me remember vacation.
He has a reddish color.

above /\ sounds nice

I do like proper cheese, as mentioned a few days back (in fact, since writing the post, the fridge's cheese collection has gone from a lump of dodgy medium cheddar to a lump of dodgy medium cheddar, 2 lumps of different Brie, a lump of Stilton & a lump of lovely, crumbly Cheshire) but I do love the processed Bavarian smoked cheese that comes in a red(ish) plastic tube.

Mind you, I impulse buy cheese the way others impulse buy .

>Mind you, I impulse buy cheese the way others impulse buy <

Me, too. We have one of the vegetable bins in the fridge dedicated to cheeses. And that's not counting all the stuff in various tubs.

Re posts 104/105: One of you should visit the UK for its brilliant cheeses, and one of you should try leaving.

RF

"2 lumps of different Brie"

Do you mean 2 different lumps of Brie?

I don't think I've ever eaten any 'different Brie'.

B

The best Dutch cheese i.m.o. is Stompetoren (esp. the extra mature variety); made from unpasteurized milk, not too salt and a nice aftertaste. Fanastic on a slice of fresh wholemeal bread.
Canadian Extra Mature cheddar is my favourite "foreign" cheese (being from the Netherlands...), which comes quite close to the Stompetoren-taste.
A warning; Dutch fabric-made cheeses like Gouda ("Goudse") or Edam are mostly terribly; just salty and boring...it's always rewarding to try farmer's cheese ('boerenkaas'). Low fat varieties are a waste of money, I think..
...I'm getting peckish now...

I used to like Edam as a child, but now I find it tasteless and rubbery.

We need a cheese smiley!

Talking of being a child, I remember as a young child making cheese at school. There's this whole big thing about separating the curds from the whey. I have a vague memory of this mushy salty cheese I made which actually tasted quite delicious.

"Waiter waiter this chickens rubbery"

there is indeed two (or maybe more- who knows? the possibilities are endless! well, not entirely endless. as far as soft cheese producing countries go). You can get yer bog standard french brie, or you can get lovely yummy somerset brie, made here on our own fair isle. It's buddy gorgeous, i tell thee.