Unbelievably good cheese

[lame plumber]

You obviously never ate good cheese, drank good wine, or smoked the finest tobacco in the world. Dispute with me on this last point (having given up after 30 years) and I may have to hurt you.

having eaten and imbibed that lot over thirty years you probably cant waddle fast enough to catch and hurt him

 

[Ray Stafford]

having eaten and imbibed that lot over thirty years you probably cant waddle fast enough to catch and hurt him

You underestimate the determination of a 30 year smoker, denied his gauloises. Its not personal - its deeper than that...

 

[Dotty]

You obviously never ate good cheese, drank good wine, or smoked the finest tobacco in the world. Dispute with me on this last point (having given up after 30 years) and I may have to hurt you.

And it sounds like you never met Helene from St Brieux back in '79 either. A missed opportunity my friend.

Helene from St Brieux may have looked appealing but peel away the veneer and you'll find she neither grooms nor bathes.

The greatest cheese , mate, is cheddar, mate. A fine wine? I present to you the vineyards of Chile, the pinot noir is particularly spectacular.

And as for Gauloise....... Old rope with embedded camel poo.......

Your move fatman..........

 

[wetdrip]

Thank God this thread's been resurrected, as I'm out of my depth elsewhere.

 

[Masood]

Sorry to hear that Mas. I understand that some men with wives like that find er... "specialist establishments" to satisfy their dairy needs. A sort of cheese-based speak-easy if you will. OMG! I have invented a whole new dystopia. A world where cheese is banned by law, where gangster organisations secretly smuggle curds, and fast boats ferry their cheddary cargo to isolated beaches.

PMSL! Always wondered what goes on in these private "gentlemens' clubs"!

Can I just say...Hovis digestives, and really, really ripe camembert. So ripe its making vacation plans as I eat it. Mmmmmmmmmm...

What was that Mas? Sorry? Oh! No need to be like that...

No, no, don't apologise. I'll just post you half a crumbled-up Gauloise every day from now till Christmas...

 

[stevetheplumber]

my downfall is blue cheese roquefort of stilton i eat it on water biscuits strangely ive not found anything that goes with it i like cheddar with apples and pickles with any cheese but blue cheeses dont seem right with either

 

[mountainman]

Has anyone tried 'Stinking Bishop'.
My Mrs won't allow it in the house.

 

[Ermintrude]

I love warm Camembert on some crusty bread

 

[kay-jay]

my downfall is blue cheese roquefort of stilton i eat it on water biscuits strangely ive not found anything that goes with it i like cheddar with apples and pickles with any cheese but blue cheeses dont seem right with either

Not exactly a condiment but real ale is awesome with all cheese including blue

[emoji101][emoji102][emoji101]

 

[Ray Stafford]

I don't eat cheese myself but when it was on my shopping list for Mr TP the friendly staff in my Waitrose recommended
Ocado: Tickler Extra Mature Cheddar 200g(Product Information)
So that is what is usually in our fridge.
They said it tasted nice.
I like the name!

Thanks Mrs TP, I bought some of this today on your recommendation, and it is a fine bite o' cheese. Definitely a repeat buy.

Also some of this cunningly crunchy and sharp Red Leicester from Belton Farms. Its yum-tastic. You don't expect that kind of bite from a red leicester - like being head-butted by a nun, except in a good way.

Truly, my cup runneth over. Shame about the Hardy's anniversary Shiraz. Very ordinary.

 

[lame plumber]

this thread hasn't helped the diet program at all!

 

[oz-plumber]

this thread hasn't helped the diet program at all!

Nor your entry to win a trip to New York!!

 

[Ray Stafford]

A late addition to tonights spread - a "Quartz" cheddar. Purchased by Mrs S, who spied a last remaining white-crusted remnant on Waitrose deli, and bought it because "it looked like the sort of thing I would like".

Spot on. Lovely stuff, along with the head-butting nun Red Leicester, and the last of a Camembert so ripe and tasty that grown Plumbers Merchants have been known to weep in its presence.

Oh, and a passable South African pinotage from Messrs Tesco.

 

[Dotty]

A late addition to tonights spread - a "Quartz" cheddar. Purchased by Mrs S, who spied a last remaining white-crusted remnant on Waitrose deli, and bought it because "it looked like the sort of thing I would like".

Spot on. Lovely stuff, along with the head-butting nun Red Leicester, and the last of a Camembert so ripe and tasty that grown Plumbers Merchants have been known to weep in its presence.

Oh, and a passable South African pinotage from Messrs Tesco.

Diet's going well Ray,

I well and trully transgressed this week, we've the contract for Tesco in Munster so I've been down in Cork since Monday.

Oh my the staff in Tesco eat well! full fried brekkie each morning for Eu2.60. Lunch for Eu3.50.

And each time it's a fair feed! Haven't needed to eat in the evening, which was good because it left room for the guinness.

Wheels are well off the wagon!

 

[Ray Stafford]

Wheels are well off the wagon!

As far as my diet goes, I am not even sure that my wheels and wagon co-exist in the same multi-verse.

£50 pretty much ready to be mailed to the charity of anyone who has shed so much as a spare pube...

 

[SimonG]

Mines in the tin and ready to go. I just need to convince myself that im just too short for my weight and everything will be fine.

Yes, alright, I know that there is no chance of me ever being 9 foot 7 inches. But I can hope. Fat and happy wins the day.

 

[WHPES]

If anyone comes across it, Cascaval cheese is quite different to anything else. Made in Romania, it is a salty and sour sheeps cheese. Can be hard to find. I have had it from a deli in York but its about £8 for a 400g "round". It was traditionally hung by string to give it the distinctive shape. No doubt you can get it from places like Fortnum and Mason and Selfridges.
This is the only pic I can find. It is also coated in breadcrumbs and deep fried which makes a kind of fondue, a popular dish in Transylvania.

 

[WHPES]

Another one for the strong hard cheese lover is Dziugas, which is a strong flavoured salty Latvian cheese. Our local deli can get this in to order. It's a bit like Pecorino but not as hard. One of my favourites.

https://www.dziugashouse.lt/en/home/

 

[WHPES]

Moving down to the Med, what is considered to be amongst the 10 finest cheeses in the world is Pag cheese, or Paški sir from Croatia. It is also one of the most expensive cheeses you will come across. It also has an amazingly long shelf life.

Pag cheese | Croatia Cheese

 

[WHPES]

A cheese that is easier to find yet quite different and not too expensive is Talsu Ritulis (Latvia). This can be had from a lot of delis and the likes of Selfridges, but if you can find an Eastern European deli you will find it a lot cheaper.

It is a mild yet flavourful cheese without rind, often rubbed with different herbs and spices. There are about 5 variations of herb coatings available.

It can be thinly sliced and enjoyed fresh or used in raclette, toasties or scnitzels. Definitely worth checking out. About £3.50 for a round so wont break the bank.

 

[WHPES]

Back to the UK, Stinking Bishop is one to try (of Wallace and Gromit fame). Made to an old English monastic recipe, the rind is washed in perry made from the Stinking Bishop pear. A very pungent, creamy soft cheese with a mild yet full bodied flavour.Charles Martell & Son - Stinking Bishop

 

[WHPES]

Oszczypek cheese from the Tatras mountains in Poland is a strange one for sure. Made from sheep's milk, it is pressed into decorative moulds and smoked. The consistency is slightly rubbery.

 

[WHPES]

Apart from being the birthplace of Napoleon, Corsica is also famous for its Brocciu cheese. Eaten all over the island, it is a whey cheese with a sweet flavour, eaten young.

 

[WHPES]

Gjetost cheese from Norway is another whey cheese, but this is much darker and harder in consistency. The whey is boiled and almost caramelised to form a brown colour and has been likened to fudge in flavour, sweetness and consistency. Used with sweet dishes. Available from most cheesemongers and delis.

 

[Ray Stafford]

Clearly a man who knows his cheeses!