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I like cheese!
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By (user no longer on site) OP
over a year ago
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Do you?
If so, which cheese is your favourite?
Mine is Cheddar. Actually I don’t like cheese with mould in it, that’s all sorts of wrong, or goats cheese tbf, but non-mouldy cows milk cheeses are, on the whole, ok.
What do you think? If only we could do a poll like on that Twitter. |
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By (user no longer on site) OP
over a year ago
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"Comté. "
Ooh an unpasteurised cheese. Nice. I had to Google, to be honest with you. I like cheese. But I’m no cheese connoisseur. I like cars too, but not sure if I know how to change a spark plug. Similar vibes  |
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By *ack688Man
over a year ago
abruzzo Italy (and UK) |
I love cheese, but due to high cholesterol and blood pressure issues it’s not something I’m supposed to have. But I love a slightly runny Brie, a soft Gorgonzola, a well matured cheddar, very fresh Buffalo mozzarella, and one thing I didn’t have an appreciation for before moving to Italy was the variation in flavour and texture of Parmesan aged for different times, 24 months is pretty much ideal for my tastes, but I like the 18 month and 30 month ones, but once it gets to about 36 months it’s a bit too much. |
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By (user no longer on site) OP
over a year ago
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Some great cheeses so far!
I like those cheeses that have wax on them. Like you get at Christmas markets for £10 for a couple of tiny pieces. But you don’t mind being ripped off because it’s Christmas.
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"I love cheese, but due to high cholesterol and blood pressure issues it’s not something I’m supposed to have. But I love a slightly runny Brie, a soft Gorgonzola, a well matured cheddar, very fresh Buffalo mozzarella, and one thing I didn’t have an appreciation for before moving to Italy was the variation in flavour and texture of Parmesan aged for different times, 24 months is pretty much ideal for my tastes, but I like the 18 month and 30 month ones, but once it gets to about 36 months it’s a bit too much. "
24m parmesan, fresh from the latteria is beyond heavenly 
36m is designed for grating on top of food; it's way too dry for anything else.
(chop the crust into chunks and use as stock cubes though, that's deelish) |
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By *ack688Man
over a year ago
abruzzo Italy (and UK) |
"I love cheese, but due to high cholesterol and blood pressure issues it’s not something I’m supposed to have. But I love a slightly runny Brie, a soft Gorgonzola, a well matured cheddar, very fresh Buffalo mozzarella, and one thing I didn’t have an appreciation for before moving to Italy was the variation in flavour and texture of Parmesan aged for different times, 24 months is pretty much ideal for my tastes, but I like the 18 month and 30 month ones, but once it gets to about 36 months it’s a bit too much.
24m parmesan, fresh from the latteria is beyond heavenly
36m is designed for grating on top of food; it's way too dry for anything else.
(chop the crust into chunks and use as stock cubes though, that's deelish)"
Oh yeah, never waste the rind/crust! |
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By *uzie69xTV/TS
over a year ago
Maidstone |
"What’s the Swiss cheese that they use in the chalet to melt and you end up gorging on KGs of melted fat cheese? 
I like that one "
I'm rather fond of a fondue meself... Preferably up on a Swiss Alp chalet... |
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By *eliWoman
over a year ago
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"What’s the Swiss cheese that they use in the chalet to melt and you end up gorging on KGs of melted fat cheese?
I like that one "
 I have a similar taste. I love raclette, gruyere, taleggio, decent burrata or halloumi. Welcome to the forum OP, you'll fit right in. |
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"I must be the only person on fab who hates cheese. I can't stand the smell. Even the smell of a baked cheesecake is enough to put me off."
Same I hate cheese, my youngest keeps trying to put parmesan on my food yuk |
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By (user no longer on site)
over a year ago
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"I love cheese, but due to high cholesterol and blood pressure issues it’s not something I’m supposed to have. But I love a slightly runny Brie, a soft Gorgonzola, a well matured cheddar, very fresh Buffalo mozzarella, and one thing I didn’t have an appreciation for before moving to Italy was the variation in flavour and texture of Parmesan aged for different times, 24 months is pretty much ideal for my tastes, but I like the 18 month and 30 month ones, but once it gets to about 36 months it’s a bit too much. "
Yes!!!! I agree, Italian cheeses are amazing! I love a buffalo mozz
And I agree that Parmesan can taste different, some are better to snack on, others are best for grating on pasta |
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By (user no longer on site) OP
over a year ago
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Lots of lovely cheeses!
Thank you everybody for your cheese selections. Some I’ve never heard of, and I love cheese, me.
I will try some of your suggestions  |
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"I love all manner of cheese but particularly harder cheeses like gruyere, manchego, gouda, kefalotyri, comte, pecorino. Aldo double Gloucester and good extra strong blue cheese "
And skme more of my favourite ones are greek feta (love it and not just in greek salad), tome de savoie (which I only discovered last year and is great), taleggio, kasseri, burrata(bitvlike mozzarella but better in my opinion), old amsterdam (strong and nutty), anthotyro (one of my absolute faviurite soft cheeses on its own or amazing with figs and honey but not easy to source). You can tell good cheese makes me happy |
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By *adyJayneWoman
over a year ago
Burnleyish (She/They) |
"Baked Camembert with crusty bread "
I see that and raise you...
Baked camembert, with slices of crunchy green apple as dessert...
Was introduced to it at a French village barbecue once and oh my word it is amazing |
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"Do you?
If so, which cheese is your favourite?
Mine is Cheddar. Actually I don’t like cheese with mould in it, that’s all sorts of wrong, or goats cheese tbf, but non-mouldy cows milk cheeses are, on the whole, ok.
What do you think? If only we could do a poll like on that Twitter."
How have I only just seen your profile!!!
I love Cheesy Steve’s fact of the week! |
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By (user no longer on site)
over a year ago
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"I like the french cheese with the orange rind, can’t remember the name, it’s a softish creamy cheese. Also like Cornish Yarg. & mozzarella
Port salut? "
Yes! That’s the one thanks |
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"I like the french cheese with the orange rind, can’t remember the name, it’s a softish creamy cheese. Also like Cornish Yarg. & mozzarella
Port salut?
Yes! That’s the one thanks "
That's ok! We always had it on buttered baguettes on holiday as a kid |
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Probably some sort of French cheese? I’ll Google it later .. 
