Cheese, im a bit soft

[zakelwe]

jamiebae said:

escargot said:

If you like it, go for some stinking bishop next. Smells like arse, tastes beautiful.

If you touch the rind it makes your finger smell like you've stuck your finger up a dog's arse. It's utterly vile!

How do you know this?

Andy

[Kneetrembler]

zakelwe said:

manchego is good, hard but buttery and not too strong... you will like it!

Andy

There is one hell of a lot of different Manchego cheeses from Semi-Curado through to Viejo, I have tasted a lot of Spanish cheeses through living here for over 20 yrs, there are some wonderful cheeses like the French have.

[Bill]

fivesixseven8 said:

If you can't do Brie (not even with the rind cut off?) then there isn't much hope I'm afraid!

Port Salut and Chaumes are milder, softer cheeses but unless you wait too long and it goes all ammonia-y brie's pretty inoffensive.

ETA some of the hard French mountain cheeses are mild but tasty, like Beaufort.

Edited by Bill on Thursday 25th March 14:31

[escargot]

Bill said:

ETA some of the hard French mountain cheeses are mild but tasty, like Beaufort.

Good call. I'll also throw Comte into the mix. Lovely nutty yet mild flavour.

[cartart]

Huntsman said:

Rooster said:

Tallegio

We used tallegio on a Tartiflette, stunk the house out but oh sooo good!

Tallegio is just beautiful - try it with a bottle of Amarone, bliss!

[jamiebae]

zakelwe said:

jamiebae said:

escargot said:

If you like it, go for some stinking bishop next. Smells like arse, tastes beautiful.

If you touch the rind it makes your finger smell like you've stuck your finger up a dog's arse. It's utterly vile!

How do you know this?

Andy

If you must know I've worked in a few restaurants, both front and back of house, and as a dog owner I have applied a little poetic licence to describe the second bit.

I think I got away with that one....