The Cheese thread

Try poking some sprigs of fresh rosemary in it. Try it before you commit to serving it to others but I like it.

For a vacherin, sure (if you're a monster. Also soak with a bit of wine ) - not sure a camembert could take it.

Breadedcrumb it & serve with cranberry maybe?

How about studding it with soft dried apricots & walnuts?

Just spent £54 in Neil's Yard Dairy, Borough. This makes me happy.

Best money spent for Christmas.

St Marcellin is delicious, but for an even meltier/creamier experience, and slightly less 'stingy' taste, try St Felicien.
Mont d'Or is awesome stuff, dunkin' heaven.

Post-Brexit we're only eating home nation cheese, obviously.

Pexommier, Burts Blue & a simple Mature Cheddar were on the go this evening.

Rollright.

Anyone recommend a mail-order cheesery?

I have nothing local, and would t mind grabbing something fancy.

Also was thinking about a cheese subscription service for le wife for her birthday.

Mons have just started mail order.

I rate them as the best cheese people in the UK offline, by quite some way - Hopefully, they can do the same online.

my sister gave us a cheese subscription from the courtyard dairy for xmas, and the cheeses have been fantastic

https://www.thecourtyarddairy.co.uk

Mons are great.

I have no idea (but would be interested to hear) how they intend to package and deliver small quantities of cheeses in ok condition, particularly the cut, soft and blue cheese. That’s tough.

This thread should be called -The Cheese String, surely.

This thread should be called -The Cheese String, surely.

Whey!

Neal's Yard Dairy but I'm biased.

What's a good alternative to Taleggio?

I need a cheese for my ham sammidge.

Emmental, ham, red onion and tomato used to be my sandwich of choice

Rebluchon?

I love Talegio but don’t tend to go for a washed soft cheeses with ham. I like a smidge of mustard and then super thin shaving Gruyere (or Beaufort or Comte... they’re similar).

https://www.twitter.com/ftweekend/status/1289413557860196352

https://www.ft.com/content/32f8475e-da43-4f50-ad36-0078c3bb463c

https://twitter.com/MattGarrahan/status/1292928390513807361?s=09

Any of you make your own cheese? Dues to and excess of milk I have been making ricotta to make a filling for spinach and ricotta cannelloni.

Next is to make faux mozarella. Pics to follow.

Red Leicester, the bland cheese, the dullards choice.

Not any more. This is delicious. Better even, and I don't say this lightly, but, better than Double Gloucester.

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Please try Smarts Farm single or double Gloucester if you can. The double glos is AFAIK the only real cheese of it’s type left!

I’ve just discovered Cantal cheese. Not sure how it passed me by. Along with Tomme it’s seasonal right now so yeah … try it.

Such a good cheese and one I haven’t had in quite some time. Will pick some up tomorrow!