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Post by harryburrows on Aug 18, 2021 19:06:58 GMT
Stilton is my absolute favourite, Roquefort is up there there is a superb blue from corsica also .
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Post by murphthesurf on Aug 18, 2021 19:22:51 GMT
Stilton is my absolute favourite, Roquefort is up there there is a superb blue from corsica also . Annnnnnnnnnd................ Same here!
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Post by murphthesurf on Aug 18, 2021 19:25:16 GMT
Wensleydale with Cranberries. Its an abomination, same with apricots . This is bound to bring bish back in protest Totally agree. Only tried it once - disgusting!
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Post by thehartshillbadger on Aug 18, 2021 19:27:48 GMT
Stilton is my absolute favourite, Roquefort is up there there is a superb blue from corsica also . This may bring howls of derision but I do like a nice Roquefort sauce on my steak when in Le Francais. I also find a Stilton and port sauce delicious over here. Just sayin’ 😉
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Post by murphthesurf on Aug 18, 2021 19:33:43 GMT
Stilton is my absolute favourite, Roquefort is up there there is a superb blue from corsica also . This may bring howls of derision but I do like a nice Roquefort sauce on my steak when in Le Francais. I also find a Stilton and port sauce delicious over here. Just sayin’ 😉 I don't eat steak, Badge, but that Roquefort sauce on the steak sounds fantastic! Crispin would love that! Edit: PS: What I mean is the whole thing, ie. the steak with the sauce - I didn't mean just the sauce sounded fantastic. The sauce does sound fantastic, though. Well you know what I mean.....
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Post by thebasfordhedgehog on Aug 18, 2021 19:35:53 GMT
Wensleydale with Cranberries. Its an abomination, same with apricots . This is bound to bring bish back in protest It’s lovely H, especially on cream crackers 🤤 Give it a try sometime. As for bish, he’s never gone away 😉
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Post by telfordstoke on Aug 18, 2021 20:46:31 GMT
Stilton is my absolute favourite, Roquefort is up there there is a superb blue from corsica also . Annnnnnnnnnd................ Same here! Do try Shropshire Blue at some point , we tend to buy that now, though I concede living in Shropshire makes that easy for me, there's a cracking deli next to work
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Post by chuffedstokie on Aug 18, 2021 21:10:53 GMT
Went on a two week cycling holiday in France with a couple of mates back in the mid eighties and had a fantastic time. Second evening having survived getting out of Paris we found a nice café/restaurant and at the end of the main meal asked for the cheeseboard which duly arrived. Being new to all this we weren't sure about the contents melting across the board and sent it back. Difficult to describe the look of abject disgust on the waiters face but he brought an identical one back which we ate between us, paid and left. Steep learning curve.
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Post by Northy on Aug 19, 2021 10:19:37 GMT
Went on a two week cycling holiday in France with a couple of mates back in the mid eighties and had a fantastic time. Second evening having survived getting out of Paris we found a nice café/restaurant and at the end of the main meal asked for the cheeseboard which duly arrived. Being new to all this we weren't sure about the contents melting across the board and sent it back. Difficult to describe the look of abject disgust on the waiters face but he brought an identical one back which we ate between us, paid and left. Steep learning curve. Had a cheese and wine tasting evening in Paris (jut off the Champs Elysees) about 6 years ago when over there with work, the locals who took us were all into it and one was saying 'this wine is from my village 40k's away etc.' I tried to remember what we had, cheese and wine, and took the 'menu' with me after, but I lost it somewhere after on the pub crawl that us Brits went on after the locals had gone home - heathens
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Post by Northy on Aug 19, 2021 10:20:22 GMT
Annnnnnnnnnd................ Same here! Do try Shropshire Blue at some point , we tend to buy that now, though I concede living in Shropshire makes that easy for me, there's a cracking deli next to work Shropshire blue is vey nice, I get it from the cheese shop near Northgate in Chester
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Post by cerebralstokie on Aug 19, 2021 13:30:41 GMT
Vintage cheddar and Stilton plus a good soft creamy cheese such as Camembert. The French are very particular about their cheese. I visited a specialist cheese shop in Boulogne to buy some Camembert. "Quand voulez vou manger Monsieur?" I was asked and when I told him "in two or three days time" he went own into the cellar and produced one that would fit the bill.
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Post by somersetstokie on Aug 19, 2021 14:12:13 GMT
I haven't been following this thread at all, but it prompts me to think that we need a variation header to cover "Nice Chessboard".
If you consider the whole spectrum of chess sets, thus covering the board and the pieces complete, there's a whole range of amazing stuff out there, from the dark ages norse inspired "Lewis" set, to modern dungeons and dragons spectaculars. Even if you don't play, there's a whole world of collectable stuff available.
My own set is made of gunmetal recovered from French artillery cannon captured at Waterloo.
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Post by dave1 on Aug 19, 2021 17:24:51 GMT
Don't know how anyone can like a cheese board, I think its awful stuff (only exception is cheese on toast and cheese oatcakes)
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Post by cerebralstokie on Aug 19, 2021 19:16:21 GMT
Don't know how anyone can like a cheese board, I think its awful stuff (only exception is cheese on toast and cheese oatcakes) Each to his own. I love cheese but can't stand ham
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Post by thehartshillbadger on Aug 19, 2021 20:03:21 GMT
I haven't been following this thread at all, but it prompts me to think that we need a variation header to cover "Nice Chessboard". If you consider the whole spectrum of chess sets, thus covering the board and the pieces complete, there's a whole range of amazing stuff out there, from the dark ages norse inspired "Lewis" set, to modern dungeons and dragons spectaculars. Even if you don't play, there's a whole world of collectable stuff available. My own set is made of gunmetal recovered from French artillery cannon captured at Waterloo. Where’s this Nice Chessboard thread you keep going on about? I’m looking forward to it😉
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Post by questionable on Aug 20, 2021 14:26:52 GMT
The best cheeseboard I’ve ever had was in Paris a few years ago along with a superb choice of chutney/pâtés, get the wine choice right and it’s sheer bliss.
We’ve tried to do our own boards afterwards but never the same and costs a fortune buying in blocks.
It’s extremely important to get the wine choice spot open as said.
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Post by somersetstokie on Aug 20, 2021 14:36:06 GMT
The best cheeseboard I’ve ever had was in Paris a few years ago along with a superb choice of chutney/pâtés, get the wine choice right and it’s sheer bliss. We’ve tried to do our own boards afterwards but never the same and costs a fortune buying in blocks. It’s extremely important to get the wine choice spot open as said. Here in Somerset we are only 4 miles from Cheddar. Apparently making Cheddar, or Cheddaring, refers to the process, not the place of origin or anything. For this reason you can probably go to 20 farms locally where they make their own version and each one will be slightly different or individual. If you can get it, the good stuff, in many people's opinions is cave aged Cheddar, which is actually allowed to mature in the deep Cheddar Caves. You can actually watch cheeses maturing on a webcam, which is the Somerset version of watching paint dry! Edit: Cheddar cheese is probably best when accompanied by Cider, rather than wine!
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Post by cr4zyd4ve on Aug 20, 2021 19:35:28 GMT
I don't think anyone has mentioned it yet but Red Leicester is a nice addition to any Cheese Board. Pretty mild and not that dissimilar to Cheddar but I find it always adds something!!
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Post by thevoid on Aug 20, 2021 20:28:25 GMT
Don't know how anyone can like a cheese board, I think its awful stuff (only exception is cheese on toast and cheese oatcakes) Cool story, brie.
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Post by teenagefanclub on Aug 20, 2021 20:30:12 GMT
So having started it of so well with roquefort I'm going to kill it now with...
Mexicana
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Post by thehartshillbadger on Aug 20, 2021 20:48:38 GMT
So having started it of so well with roquefort I'm going to kill it now with... Mexicana I love mexicana 😉
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Post by thehartshillbadger on Aug 20, 2021 21:06:27 GMT
I like the one with pickled onion inside as well👀
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Post by murphthesurf on Aug 20, 2021 23:15:23 GMT
So having started it of so well with roquefort I'm going to kill it now with... Mexicana I hate everything Mexican except Raul Julia. Mind you, he's no longer with us, so it's pretty much 0-0 all round.
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Post by murphthesurf on Aug 20, 2021 23:16:35 GMT
I like the one with pickled onion inside as well👀 Eh?????????????
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Post by questionable on Aug 21, 2021 6:31:14 GMT
So having started it of so well with roquefort I'm going to kill it now with... Mexicana I love mexicana 😉 Nice when using for cheese on toast 👍
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Post by murphthesurf on Aug 21, 2021 13:19:47 GMT
Nice when using for cheese on toast 👍 Well is mexicana a sort of cheese, then, Quez???? CBB Googlin' it. (Clue to self - this is a cheese thread. ) Never heard of it. Thought mi amigo Badge was just referring to a miscellany of Mexican stuff in general, eg. sombreros, giant cacti, caustic whisky, card games in saloons with be-feathered, sassy hostesses in low-cut frocks with voluminous skirts..... and nachos for tea - hence my previous quip about Señor Raul Julia, who was definitely a bit delicioso.
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Post by cheeesfreeex on Aug 21, 2021 16:10:29 GMT
I've recently become rather partial to a baked Camambert or such in one of them wooden boxes, a french stick etc. Perhaps currently indulging a little too often... Fondue voodoo... Fruity cheeses, nutty cheeses, primula with ham... all good... Cheeese straws, cheese naan, cheesecake, cheesy Moments... Goats', sheeps', buffalos's.. {never had it with maggots in}.. Nice with an apple...
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Post by heworksardtho on Aug 22, 2021 7:05:17 GMT
Baby bel mmmmmmm
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Post by thehartshillbadger on Aug 22, 2021 8:32:50 GMT
I lob a baby bel in the centre of my burgers so when you bite into em cheesy gooey goodness oozes out. Doesn’t seem to work with any other cheese🤔
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Post by murphthesurf on Aug 24, 2021 7:52:13 GMT
I lob a baby bel in the centre of my burgers so when you bite into em cheesy gooey goodness oozes out. Doesn’t seem to work with any other cheese🤔 You could also slice one up & put it in an omelette, Badge........ same result - delish. I do that with smoked cheese, but I use those shaped like a torpedo & never, for some reason, buy Baby Bel - probably b/c they're so small!
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