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Paradox 
Forum Senior Member
Joined: October 07 2004
Location: England
Status: Offline
Points: 1059
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 Posted: June 24 2007 at 13:11 |
CHEDDAR!!! The unique taste of cheddar is created by maturing the cheese in the extensive network of caves adjacent to the village of Cheddar.
Cheddar Gorge is breathtaking.
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thellama73
Collaborator
Honorary Collaborator
Joined: May 29 2006
Location: United States
Status: Offline
Points: 8368
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Posted: June 24 2007 at 13:14 |
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You can't beat a nice aged Gouda from the Netherlands. Then again, I am a sucker for strong Irish Cheddar.
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paolo.beenees
Forum Senior Member
Joined: March 30 2007
Location: Italy
Status: Offline
Points: 1136
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Posted: June 24 2007 at 13:16 |
GORGONZOLA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You can also add Mascarpone, the creamy sweet cheese you use for the Tiramisù sweet
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Mandrakeroot
Forum Senior Member
Italian Prog Specialist
Joined: March 01 2006
Location: San Foca, Friûl
Status: Offline
Points: 5851
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Posted: June 24 2007 at 13:20 |
My regional cheese: MONTASIO!!! 
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Paradox
Forum Senior Member
Joined: October 07 2004
Location: England
Status: Offline
Points: 1059
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Posted: June 24 2007 at 13:35 |
I like the packaging. How on earth can you get Irish Cheddar? Surely its not Cheddar if it doesn't originate in Cheddar.
I call for a law prohibiting any cheese not made exclusively in Cheddar to be banned from using the name Cheddar. Much like the law which prevents any sparking wine not produced in the Champagne region of France from using the name Champagne.
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blaughida
Forum Senior Member
Joined: January 20 2007
Location: United States
Status: Offline
Points: 143
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Posted: June 24 2007 at 20:39 |
 Paradox wrote:
I like the packaging. How on earth can you get Irish Cheddar? Surely its not Cheddar if it doesn't originate in Cheddar.
I call for a law prohibiting any cheese not made exclusively in Cheddar to be banned from using the name Cheddar. Much like the law which prevents any sparking wine not produced in the Champagne region of France from using the name Champagne. |
Non-Champagne champagne is "sparkling wine." What shall we call not-Cheddar cheddar? I love goat cheese, and voted for that, though I only have it very occasionally. Mostly I eat cheddar (not the real kind, the Wisconsin or Vermont kind) because it's cheap but is actually, unlike American, real cheese.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 65248
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Posted: June 24 2007 at 20:42 |
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Cotswold (English Cheddar with scallion), aged Swiss and Gouda, and a nice, excremently runny Camembert
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The T
Special Collaborator
Honorary Collaborator
Joined: October 16 2006
Location: FL, USA
Status: Offline
Points: 17493
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Posted: June 24 2007 at 20:50 |
Rhapsody of Fire produces some of the best cheese around!!! 
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asimplemistake
Forum Senior Member
Joined: March 13 2007
Location: United States
Status: Offline
Points: 840
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Posted: June 24 2007 at 22:52 |
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I like some cheese that my parents always get called Flagship Cheese, but that's all I really know about it, the name.
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stonebeard
Forum Senior Member
Joined: May 27 2005
Location: NE Indiana
Status: Offline
Points: 28057
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Posted: June 24 2007 at 23:29 |
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I love Havarti and cheddar. I'm more a fan of mellow tastes, though, and English cheeses usually suit me fine.
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BroSpence
Forum Senior Member
Joined: March 05 2007
Status: Offline
Points: 2614
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Posted: June 25 2007 at 01:17 |
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I like Cheddar the best (at least as a cheese on its own). Of course not all cheddar. I like mild to medium sharpness, color doesn't matter, and its great plain but smoked cheddar is amazing too.
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Proletariat
Forum Senior Member
Joined: March 30 2007
Location: United States
Status: Offline
Points: 1882
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Posted: June 25 2007 at 01:23 |
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Fetta is betta
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who hiccuped endlessly trying to giggle but wound up with a sob
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darkmatter
Forum Senior Member
Joined: November 23 2006
Location: New Jersey
Status: Offline
Points: 2760
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Posted: June 25 2007 at 01:24 |
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I don't like eating cheese by itself, but I'd say my favorite is mozzarella.
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Paradox
Forum Senior Member
Joined: October 07 2004
Location: England
Status: Offline
Points: 1059
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Posted: June 25 2007 at 10:39 |
blaughida wrote:
Paradox wrote:
I like the packaging. How on earth can you get Irish Cheddar? Surely its not Cheddar if it doesn't originate in Cheddar.
I call for a law prohibiting any cheese not made exclusively in Cheddar to be banned from using the name Cheddar. Much like the law which prevents any sparking wine not produced in the Champagne region of France from using the name Champagne. |
Non-Champagne champagne is "sparkling wine." What shall we call not-Cheddar cheddar?
I love goat cheese, and voted for that, though I only have it very occasionally. Mostly I eat cheddar (not the real kind, the Wisconsin or Vermont kind) because it's cheap but is actually, unlike American, real cheese.
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Thats quite a difficult one, and a question that I don't have an answer for. Perhaps I should leave that up to the cheese producers once this plan is put into action..?
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Man Erg
Special Collaborator
Honorary Collaborator
Joined: August 26 2004
Location: Isle of Lucy
Status: Offline
Points: 7456
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Posted: June 25 2007 at 10:52 |
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Stilton. 'The King of Cheeses'
Also,Mature Cheddar(7), Yarg from Cornwall,Red Leicester,Double Gloucester,Caerphilly,Camembert and Manchego from Spain.
Edited by Man Erg - June 25 2007 at 11:09
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Do 'The Stanley' otherwise I'll thrash you with some rhubarb.
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kingdhansak
Forum Groupie
Joined: December 19 2006
Location: United Kingdom
Status: Offline
Points: 99
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Posted: June 25 2007 at 15:50 |
MMMMMM
Danish blue followed by applewood smoked for me. Lovely with a good drop of red wine or port!
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sbooth
Forum Newbie
Joined: June 03 2007
Location: Canada
Status: Offline
Points: 27
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Posted: June 25 2007 at 20:02 |
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Port Salut
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: June 25 2007 at 20:29 |
Red Leicester - more consistant than cheddar - melts beautifully on toast, makes excellent rarebit and finishes a cottage pie perfectly.
White Stilton - 'the Queen of Cheeses' - if you've never tried this - do so - it's great.
Caerphilly - next best thing to White Stilton - but don't buy the supermarket stuff - it's foul - it has to be eaten fresh from the cheesery (blessed are the cheese makers)
La Brie - finest soft cheese known to man, just don't keep it too long or it starts to sing.
Camembert - instant fondue, just pop it whole into the microwave - which of course everyone knows is Camembert Electrique 
Parmigiano-Reggiano - buy this by the kilo in Itally when on holiday, empty out all the unimportant things from your suitcase to make room if you can (things like camera's, clothes, wife's makeup, kids medication, etc.). Shaved parmesan over roasted onions sprinkled with virgin olive oil & balsamic vinegar - heavenly.
The only forms of American Cheese I know are polyvinyl chloride, polyethylene, polymethyl methacrylate - but these do come in the full range of pantone colours
Except Monterey Jack, which is great for burgers and chill dogs.
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What?
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el böthy
Prog Reviewer
Joined: April 27 2005
Location: Argentina
Status: Offline
Points: 6336
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Posted: June 25 2007 at 23:46 |
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Im a cheese lover, I cant just pick one... some days a good cheddar can make a great sandwich, others parmesano can complement the best of Ceasar salads and of course there´s the good old mozzarella...
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"You want me to play what, Robert?"
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el böthy
Prog Reviewer
Joined: April 27 2005
Location: Argentina
Status: Offline
Points: 6336
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Posted: June 25 2007 at 23:48 |
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"You want me to play what, Robert?"
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Favorite Cheese
