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

And I quite agree with GreyDesk as well.

Ooh, that reminds me.

B

The Fr*nch refer to Roquefort as "the king of cheeses and the cheese of kings" but this is obviously because they've never tasted Stilton, which knocks roquefort into a cocked hat.

So, yes, Stilton is the best cheese in the world.

Croz: remmadreel? I don't get it...

RF

Like a previous poster (sorry, forgotten who), I don't really see eye-to-eye with blue cheeses. They do indeed taste mouldy. Sorry.

B

Yes, that was me, Master B. It's just wrong.

Having caught up with backlog, I'm now feeling pretty silly about the Venezuelan beaver cheese thing. In my defence, I've never seen that sketch either! Very funny though!

By the way, Lord Wolfden, was "Have you ever milked a beaver?" a serious question? I just can't tell.

I suppose it's theoretically possible though...

I find, in his case, it's better not to speculate.

I knew what you meant, Freddy. As usual.

B

How cheesy

Northern accent? I was thinking more Mr T. "That's nacho cheese, sucka!"

go Mr T

RF not like you to look confused

remmadreel?........try some reverse thinking

Well yeah - mould does tend to taste like mould. Doesn't mean it can't taste nice though.

I'm surprised gorgonzola didn't arise in the discussion though.

gorgonzola!

yes, i'm a halloumi fan. i like how your teeth squeak when you chew it. or is that just me being weird? failing that, a dairy near us does a lovely cheddar with garlic and chives in. it's a classic "christmas cheese" mmmm.

Anything soft, French/Itialian springs to mind and a little Swiss too as i like my toast with a little cheese too

oooOOOooo and hello to all to

urchinvic have you ever tried halloumi fried. You cut it into thickish slices and stick in the pan with a little oil on a low to medium heat for about 10 minutes, turning it obviously. It's gorgeous biting through the brown cruchy outside into the squeeky rubbery interior!

It's traditional to eat it fried in Cyprus with a green salad.

Best to dip it in a bit of flour before frying it. You get a nice crunchy coat.

I serve it on a tomato salad with a limey dressing.

B

I like most cheeses, but I dont like stilton and other cheeses with mould in etc.
Love cheese with garlic/chives in...

Toasted sun-dried tomato ciabatta bread with brie

That 'Dubliner' is really the best of cheeses, crumbled in a salad, on toast with marmalade or just in a plain cheese and tomatoe sarny.

Following on from the film we watched this evening tho, I can't wait to try a piece of Stinking Bishop cheese, perhaps with a few crackers.

alec.

excellent suggestions, redpeckham...and master b. will have to try both of those pronto! any serving suggestions for feta? (minimal buggering about, obviously)

Feta's good in all kinds of stuff. I like it crumbled on salad, or just a nice wedge with an apple or a pear... or drizzled with extra virgin olive oil (get the first cold pressed if you can, it tastes so much nicer) and oregano, thyme, or rosemary. I absolutely *love* feta!

Mmmmmmm that sounds gorgeous Psychocandy!

I remember having a fabulous simple fetta cheese and salad meal in a Taverna on the beach in Crete a couple of years ago. Washed down with some cold local white wine. So simple but such a memorable experience. I always associate fetta meals with lovely hot weather! But if needs be I'll turn the central heating on full and enjoy it just as much in winter!