Cant stand cheese. For years i was a 'mental' and ordered pizzas without cheese, do like them like that but so often companies think i'm taking the mick and send it with cheese anyway which i cant eat ! Just makes me sick instantly.
yeah that's it, i can't think of a more exciting cheese to say.
Some of the strongest cheddars available can be *really* nice in small doses - also when cooking. I like to make the more "solid" versions of macaroni cheese, and ultra-strong cheddar is perfect for that.
Tip for the day: fill a cheese omelette with raclette one day - and fill is so some if it comes out of the sides and touches the frying pan. Very rich, but you gotta try it once.
Some of the strongest cheddars available can be *really* nice in small doses - also when cooking. I like to make the more "solid" versions of macaroni cheese, and ultra-strong cheddar is perfect for that.
chedder is the potato of the cheese world.
i use the yellowy weak chedder on chips. and the stong mature stuff for tatters.
what do you think the most stongest commercialy available mature chedder is? (not the stuff you get from you local farm) is it that cathedral cheese?
i wonder why there isn't a scale like they have with chillies.
Comments
Necros.
My wife tells me it's called Babybel, sorry for an misunderstandings.
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SEMPRINI
processed crap on sarnies or burgers.
It's the only time cheese is bearable, and doesn't really taste like cheese.
http://www.igourmet.com/shoppe/prodview.aspx?prod=766
And if I had to add another favorite, it would be this one:
http://www.igourmet.com/Shoppe/search.aspx?qry=serra+da+estrela
My faves: Cheshire or Galaxy Praline.
You can buy white stilton with pecans and caramel mixed in from Tescos.
I know what you're thinking, but you're wrong. It tastes vile.
You are Wallace and I claim my five truckles of Wensleydale. :D
misteaksmistrakesmisyaleserrurs— oh, sod it.yeah that's it, i can't think of a more exciting cheese to say.
Some of the strongest cheddars available can be *really* nice in small doses - also when cooking. I like to make the more "solid" versions of macaroni cheese, and ultra-strong cheddar is perfect for that.
chedder is the potato of the cheese world.
i use the yellowy weak chedder on chips. and the stong mature stuff for tatters.
what do you think the most stongest commercialy available mature chedder is? (not the stuff you get from you local farm) is it that cathedral cheese?
i wonder why there isn't a scale like they have with chillies.
Did you know that the strong smelling butyric acid is not only found in parmesan cheese, but also vomit?
Some stores do that with own-brand stuff.
Aye, which is why it causes some people to vom just at the smell of it.
Some cheese fairs must cause a tidal wave of sick for some people.
interesting. :)
it smells the same.
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Must occur in smeg too, because if you don't scrub your helmet for a couple of days it smells just like parmesan :D
your going to have to stop sticking your nob in pasta'n'sauce packets or change your parmesan supplier.
.....my secret shame exposed
Oh miles, miles, miles....too much information.
i see that your a hard cheese fan, especially the stuff with a blue vein running through.
But the kids can't dairyleave it alone.
Fried haloumi is nice as part of a veggie breakfast, use as a bacon substitute.
Red Leicester is best for cheese on toast.
Camembert makes a good frisbee, and comes in it's own wooden frisbee case.
..but then what would I know? I'm just a ferret.