There's plenty of cheese on these forum posts so we might have a few cheese connoisseur's amongst us here?! 
I was listening to Jonnie Vaughan this week on the radio about strong cheese and as we get older, we prefer stronger cheeses. We've recently started with different cheeses and a cheese board, but all the usual popular cheeses, probably most exotic being edam?!
Anyone on here got any good recommendations for our next cheese and biscuit board??! Maybe we'll get a platter to share  |
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"Dairy lea
Red cow
galtee
Calvita"
Haha, that's usually what we've had!
I do love Lancashire cheese, not just because I'm from Lancashire but it's always been one of my favourites!
Need to broaden my cheese horizons |
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By (user no longer on site)
over a year ago
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Stinking Bishop is good for a proper sweaty mature cheese.
But above all others I like roquefort: Unpasteurised sheep's milk cheese, mouldy, salted and matured in caves.
It's fucking awesome. |
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By (user no longer on site)
over a year ago
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"Biscuit of choice for me is the hovis digestive & it goes well with a Dolcellate / Port Salout.
Don't forget the grapes & a lovely glass of wine "
Do you like your grapes peeled ? 
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By (user no longer on site)
over a year ago
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"Biscuit of choice for me is the hovis digestive & it goes well with a Dolcellate / Port Salout.
Don't forget the grapes & a lovely glass of wine
Do you like your grapes peeled ?
"
My preferred way to eat a grape  |
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Thanks for all the recommendations everyone, we will dip our toes with a few. Like the sound of the Welsh cheeses. Prefer cheese you can slice, rather than soft cheeses but Mrs does like the soft cheese.
Had goats cheese recently for the first time though and loved it. With chorizo and pickled peppers, beautiful sandwich it was |
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"Had some "mouldy" cheese for the first time recently. Tasted amazing, wish I'd tried it sooner "
I was always dead set against what I called "mouldy" cheese lol, then after a particularly fine meal out, the couple we were with challenged me to try it, as I never had.
Have to say I loved it (was a really good Stilton), and from then on I happily tried other cheeses.
My faves are usually the soft varieties, Brie etc, but I also love Stilton and anything similar. |
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By *GHertsCouple
over a year ago
North Herts |
Love really strong cheeses .... extra mature cheddar such as Black Bomber which I think is Welsh as well, and pungent soft cheese like Epoisses. For a cheese board the accompaniments are almost as important as the cheeses though ... good quality biscuits or flatbreads, and chutneys, quince jam, maybe some toasted nuts or dates as well.
Ms G |
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By (user no longer on site)
over a year ago
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"Seriously Strong Chedder" good no pretentious cheese, always turns my cheeks red and prickly, but fabulous crumbly white cheese...Caerphilly, beautiful with fruit cake, Yorkshire thing! |
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By *ENDAROOSCouple
over a year ago
South West London / Surrey |
Applewood smoked
Double Gloucester with onion & chive
Mexicana hot cheddar with chilli
Cheddar with caramelised onion
I can only eat firm cheese. I really don't like the taste, texture or look of soft cheese.  |
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By *olgateMan
over a year ago
on the road to nowhere in particular |
I like a nice smoked cheddar. Applewood smoked is a little sweeter. I often get a truckle a Christmas with maybe some cranberry or apricot. I like a nice strong Branston style pickle and some strong picked onions with a few crackers and a good vintage port |
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By (user no longer on site)
over a year ago
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black sticks blue
roqforte
roule with herbs and garlic
why not try a camembert round done in the oven with garlic and rosemary until its all melted inside and some crusty bread to dip in mmmmmm xx
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By (user no longer on site)
over a year ago
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"There's plenty of cheese on these forum posts so we might have a few cheese connoisseur's amongst us here?!
I was listening to Jonnie Vaughan this week on the radio about strong cheese and as we get older, we prefer stronger cheeses. We've recently started with different cheeses and a cheese board, but all the usual popular cheeses, probably most exotic being edam?!
Anyone on here got any good recommendations for our next cheese and biscuit board??! Maybe we'll get a platter to share "
I'm allergic strictly free from for Me  |
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