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

mmmm cheese...
Either Stilton, (Local!!)or a good strong cheddar
Dolcelatta or Brie..
My fridge broke down this week, and the Mature Welsh Cheddar I had in there tastes amazing now!!

I wish I liked Marmite or Vegemite with it though

St. Marcelin & St. Felicien - both of which are soft french cheeses that have a tendency to get up and run away on their own unless you tie them down or eat them extremely quickly.

Warning - putting these things in your fridge will mean you'll have to enlist the services of a decontamination team from the International Atomic Energy Authority before your fridge can be opened again without risking life, limb and nasal passages!

Cheeeeese!

A good mature Cheddar that makes the roof of your mouth sting & tingle is always top favourite, other favourites (if absolutely forced to choose) would be, a nice, ripe unpasturised Brie, Gruyere, fried Haloumi, Oooooh and Stilton...

Nothing finer than a good cheese board, fresh baked bread, a bottle of Port and good company!

Strong English Chedder

Mrs_Bojangles - I'll get the cheese in and the port, fancy popping round for a cheese and port session?

Oh, and I love paneer, too! And feta. And yeah, gouda and most Danish cheeses are awesome, too!

I'd like to get in on this cheese party. I don't like port, but I could probably deal with a glass of or two.

Red wine isn't a problem, I'll give my chums at my Wine Merchants a call ooo feta not had that in ages

I have just had some Applewood smoked cheddar with some water biscuits, have put the cheese back, but have returned to fridge 5 times since then for more, an Stilton is really the king

Ohhh quick dairylea triangles (or slices)

>>Mrs_Bojangles - I'll get the cheese in and the port, fancy popping round for a cheese and port session?<<

soft cheese Philadelphia

"I have just had some Applewood smoked cheddar with some water biscuits"

Water biscuits is quite an appropriate name when you have a look at the place they're made


http://www.newsandstar.co.uk/photos/Details.aspx?id=32227&category=476

I wondered why the box was wet

Stilton, string cheddar and, when combined with bacon, brie. Brie, stilton & bacon baguette with basil, tomato, mayo & freshly ground pepper.

Hang on, got to wipe the drool off the keyboard.

I think i have just joined you

Deep fried Camembert with cranberry sauce... oh no even more

I feel a trip to the local shop coming on...

Mature Canadian cheddar. And parmesan on pasta on minnestrone soup...

I don't like soft, smelly or mouldy cheeses though. I'm too fussy. Who the hell thought, "Wow, that cheese is really mouldy, I wonder what it tastes like?" Blue food is NOT natural!

Ahem. A3403928

I like a really mature Lancashire.

B

Brie. Wensleydale. Lancashire. Cheddar. Red Leicester.

Baked, melted, raw, with biscuits, pickle, pickled onions, on its own - I'm not fussed. I love cheese. It's why I don't diet.

Double gloucester with chives and onions on a Hovis digestive (the loaf-shaped sort) is mmmmmmmmm ... as is Danish blue with apple and bacon, in a baguette.

Mol

Apple in the baguette? Interesting. I might have to give that a shot.

Melted Stilton on toast is scrummy