Lancashire Cheese in particular. It's so crumbly and creamy!! On nice crusty bread with lots of butter and dipped in asparagus soup. Anybody else think they may have a cheese addiction? Should we setup a support group?

Here come those chest pains again.... :)

I used to be addicted to white Stilton, but I had to control myself when I started being too big for my jeans.

Now it's just a treat.

I'm addicted to Mature Cheddar. It's not as strong as some Brie or Blue, but it's just nicer than the Medium or Mild (a bit pointless in my opinion).
I tend to add cheese to most things I cook ! Beans, sarnies, steak, whatever.

It adds that little je ne sais quoi (well I do know)

I absolutely love cheese of all kinds. I think I may join a cheese club. Bring on the platters!

Originally posted by Captain_Scarlet
It adds that little je ne sais quoi (well I do know)

And perhaps a little va va voom... ;)

I have to avoid that counter in ASDA where they have loads of cheeses in little bits, you think it's realy cheap as each piece is about £1 but you soon spend a fortune.

Then you need crackers, and crusty bread, and real butter, and grapes and an apple and a couple of bottles of wine, it soon spirals out of control.

i'm addicted to cheese too , i go for days of having cheese on toast for breakfast , cheese sandwich for lunch and something else cheesy for dinner , just cant get enough !! cheese toasties with wensleydale cheese are to die for :D

yeh we should i cant have a meal without cheese so i think were on the same boat LOL!!!!

I love cheese too. My favorite is Brie or that smoked cheese that comes in an orange wrapper like a sausage, or babybels! Those things are dangerous! I by one of the little net bags and they are gone before i get home! They dont do a runner from me like on the advert! They go into my belly! :D

What about haloumi!! Mmmmmmmmmmmmmmmmmm! Its divine! Beats the rest by far!

Laughing cow triangles are also high up there too!

The light version being only 1/2 a weight watchers point er triangle!!! Wow!

cheese is my favourite food ever. it can make any boring meal into a fantastic one: - parmasan on pasta, what a difference it can make!!!!!

i'm addicted to dipping breadsticks in philadelphia at the moment. particularly philly with chives mmmmmm.

oooh nice one miss rabbit i forgot about babybels!!! they seem sorta wrong but theyre proper tasty. i can understand why the guy on the adverts goes to such a length to get his babybel back !!

Originally posted by Captain_Scarlet
It adds that little je ne sais quoi (well I do know) Originally posted by JonJParr
And perhaps a little va va voom... ;) I spose it's one way of looking @ it ;)

It kinda does really :D, now stop quoting Thierry Henri or wha'ever his name is ;) .

"Drunken Goat" sounds nice

http://www.cheesemonthclub.com/cheesefeatured/featured.htm

I was in cheese heaven yesterday. A simple cheese sandwich, but on brown bread, red leicester cheese and the freshest tomatoes ever.

It was wonderful.

So I say Hooray for the Offical Forum Cheese Club!!

has anyone ever tried the Ilchester Mexicana? I know you can get it a deli counter in Tesco. Its absolutely amazing !!!!!!

Bowland cheese is alright :)

mmm i had some st paulin cheese in a cheese selection once and it was truly delicious , but am yet to find it in the shops again. but that could have something to do with the only supermarket on crookes being co-op who are pretty rubbish .

Originally posted by Lee1979
has anyone ever tried the Ilchester Mexicana? I know you can get it a deli counter in Tesco. Its absolutely amazing !!!!!!

MMmmmmm! I like to grate loads of it on tortilla chips and zap it for 30 seconds! Its scrumdidilyumptious!!!!

How about a Forum Cheese and Wine Club?

Whilst nibbling on a piece of Tasty Lancashire last night I was consuming a remarkably good bottle of Australian wine (I'm not normally partial to the wine produced by our friends from downunder). It was from Oddbins and on their recommendation: Saltram Metala Shiraz Cabernet 2002 vintage(£8.49). It had pronounced plum fruit with a blackcurrant aftertaste. Also present was a hint of minty spice (not toothpaste mint) but earthy mint. Well worth trying! :thumbsup:

I'm with you on this one JohnJParr:thumbsup:

I'm more partial to red wines, particularly with cheeses and a good quality Rioja - say a 1998 - to complement some cheese and crackers and ofcause, some green olives, well, does it get any better than this?

Drrrrrrrrrrrrrrrrooooooooooooooooooooooollllllllll ll:gag: :gag: :gag: :gag: :gag: :gag:

Anyone want to play the a to z of cheese? I'll start with A:

Airedale

Anyone think of a b?

Originally posted by themonkey
Anyone want to play the a to z of cheese? I'll start with A:

Airedale

Anyone think of a b?


Hey folks, keep it clean when we get to K!:thumbsup:

B: Bavarian Smoked

Originally posted by JonJParr
I was consuming a remarkably good bottle of Australian wine (I'm not normally partial to the wine produced by our friends from downunder).

I think Austrialian wines are ok, and very consistant, their Shiraz is usually very good.

Originally posted by JonJParr
B: Bavarian Smoked

Cheddar!

Dairylea....(I can already hear the groans)

Originally posted by nick2
I think Austrialian wines are ok, and very consistant, their Shiraz is usually very good.

That's kind of the problem though Nick - Shiraz/Syrah is all they tend to do. It's either Shiraz or.... Shiraz. The other thing about them is that they have to use stabilisers to help it travel which I think affects the taste.

Originally posted by Ousetunes
Dairylea....(I can already hear the groans)

What about dauphin or danish blue?


e is easy.

Originally posted by JonJParr
How about a Forum Cheese and Wine Club?

Whilst nibbling on a piece of Tasty Lancashire last night I was consuming a remarkably good bottle of Australian wine (I'm not normally partial to the wine produced by our friends from downunder). It was from Oddbins and on their recommendation: Saltram Metala Shiraz Cabernet 2002 vintage(£8.49). It had pronounced plum fruit with a blackcurrant aftertaste. Also present was a hint of minty spice (not toothpaste mint) but earthy mint. Well worth trying! :thumbsup:

I would definitely join such a club. Without hesitation.

Im hungry now and I've run out of sandwiches. Darn.

Originally posted by JonJParr
That's kind of the problem though Nick - Shiraz/Syrah is all they tend to do. It's either Shiraz or.... Shiraz. The other thing about them is that they have to use stabilisers to help it travel which I think affects the taste.

Luckily Shiraz is my favourite, I've never been a fan of white wine, unless it's in a sauce or something.

I'm not terribly bothered though where wine comes from as long as it tastes good, I've spent good money in Mitchels before on French wine and been very dissapointed, which is weird because when you're actually in France the cheapo stuff in plastic bottles is lovely.

E: Emmental

I have to write something here to make my post long enough

E is for EDAM ( that was too easy really)

F is for Feta (from Greece)

G is for GRUYERE or GOUDA

Originally posted by nick2
Luckily Shiraz is my favourite, I've never been a fan of white wine, unless it's in a sauce or something.

I'm not terribly bothered though where wine comes from as long as it tastes good, I've spent good money in Mitchels before on French wine and been very dissapointed, which is weird because when you're actually in France the cheapo stuff in plastic bottles is lovely.

I love both red and white but red has definitely to be my favourite. I love Pauillac / Margaux Bordeaux or an effortlessly sexy Pinot Noir from Burgundy or California. There are some incredible white wines around that you should try: Chablis, Mersault, Gewurztraminer (-sp), Sancerre.

Originally posted by themonkey
G is for GRUYERE or GOUDA

or gorgonzola

h is for halloumi

Originally posted by JonJParr
I love both red and white but red has definitely to be my favourite. I love Pauillac / Margaux Bordeaux or an effortlessly sexy Pinot Noir from Burgundy or California. There are some incredible white wines around that you should try: Chablis, Mersault, Gewurztraminer, Sancerre.

I usually have a bottle of Margaux when I go to Froggies on London Road, but I loath sharing it :)

Red wine gives me that relaxed, warm and fuzzy feeling that I don't get from white.

but seriously though - is there something in cheese that makes it sooooo addictive? and why does it go so well with wine?

i can just sit and eat big blocks of it on its own straight from the fridge. maybe we should start a support/help group within the club for those with problems.....before i start putting it on my cornflakes in the morning.

Originally posted by nick2
I usually have a bottle of Margaux when I go to Froggies on London Road, but I loath sharing it :)

Red wine gives me that relaxed, warm and fuzzy feeling that I don't get from white.

If you share a Margaux - give only a taste away - the rest is for you. I have a 2000 Margaux in my collection that tempts me everyday to open it, so far I have resisted.

I agree with you 100% about the relaxed warm feeling. There's nothing better than sitting outside under the stars sipping a fine red wine.

Originally posted by Lee1979
but seriously though - is there something in cheese that makes it sooooo addictive? and why does it go so well with wine?

i can just sit and eat big blocks of it on its own straight from the fridge. maybe we should start a support/help group within the club for those with problems.....before i start putting it on my cornflakes in the morning.

I thikn the fat and the salt help.

Originally posted by Lee1979
but seriously though - is there something in cheese that makes it sooooo addictive? and why does it go so well with wine?

i can just sit and eat big blocks of it on its own straight from the fridge. maybe we should start a support/help group within the club for those with problems.....before i start putting it on my cornflakes in the morning.

Some say it's the opiates that it contains - gives you a feeling of euphoria similar to chocolate.

I is for ISLE OF MULL CHEESE.

and J is for....

Jibneh Arabieh

Description:
Jibneh Arabieh is a simple cheese found all over the Middle East. It is particularly popular in Egypt and the Arabian Gulf area. The cheese has an open texture and a mild taste. The heritage of the product started with Bedouins, using goat or sheep milk, however current practice is to use cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese.

Just found it on www.cheese.com

K is for Klosterkaese,

a surface-ripened, German cheese has a velvet-like texture and a mild taste.


Had to cheat there.

L is for Leicester.

and M is for Monterey Jack smothered all over a steak burger......

and for Mozzerella , mmmm

N is for Nacho cheese (it comes in a can in the US)

N: NORTHUMBERLAND CHEESE Had some the other week - v nice

O is for...

OAXACA

Description:
Also known as Asadero, Oaxaca is a Mexican name of semi-soft, white, string-type, Hispanic-style cheese. This kind of cheese is used on sandwiches or melted on cooked foods, including pizza and nachos. It is a stretched curd cheese, kneaded then formed into a ball-shape which is plunged in brine for several minutes. It's name comes from the name of state in which it originates. It is a kind of pasta filata cheese and it is produced in different shapes and weights. This cheese belongs to the group of fromage forts cheeses made from mixed, fresh or riped cheese blended with herbs and spices

I didn't cheat there. I wrote the description too.

P is for Primula ! or Philadelphia :D

Q: Is for Quicksave's own brand :hihi:

hehehe , upon typing 'cheese' into yahoo , i came across this : postbox or cheese? (http://www.users.globalnet.co.uk/~pennck/pboc/)

bizarre.

R is for ROQUEFORT

Q is for Queso Blanco - creamy mexican cheese

Originally posted by themonkey
R is for ROQUEFORT


The king of cheeses, and the cause of much heartburn.

S: is for Sainsbury's own brand :hihi:

T: Is for Tesco's own brand

Originally posted by viking
T: Is for Tesco's own brand

which stays fresh for upto 10 years, but is totally natural.

According to www.cheese.com these are all cheeses beginning with S

Saaland Pfarr
Saanenkaese
Saga
Sage Derby
Sainte Maure
Saint-Marcellin
Saint-Nectaire
Saint-Paulin
Salers
Samso
San Simon
Sancerre
Sap Sago
Sardo
Sardo Egyptian
Sbrinz
Scamorza
Schabzieger
Schloss
Selles sur Cher
Selva
Serat
Seriously Strong Cheddar
Serra da Estrela
Sharpam
Shelburne Cheddar
Shropshire Blue
Siraz
Sirene
Smoked Gouda
Somerset Brie
Sonoma Jack
Sottocenare al Tartufo
Soumaintrain
Sourire Lozerien
Spenwood
Sraffordshire Organic
St. Agur Blue Cheese
Stilton
Stinking Bishop
String
Sussex Slipcote
Sveciaost
Swaledale
Sweet Style Swiss
Swiss
Syrian (Armenian String)

U is for UNDERPANT CHEESE

Originally posted by themonkey
U is for UNDERPANT CHEESE

Trust somebody to lower the tone.
It's usually me :heyhey:

V is for ... *ahem* im not even gonna bother with that one ;) :gag:

V is for

Vacherin-Fribourgeois
Valencay
Vasterbottenost
Venaco
Vendomois
Vieux Corse
Vignotte
Vulscombe

W: Is fof Woolworths own brand :thumbsup:

x is for XYLOPHONE CHEESE. Very nice on a cracker

I bet you could actually make Zebra milk cheese

Y: Could be for Y front cheese

Y is for

Yarg Cornish
Yarra Valley Pyramid
Yorkshire Blue

z is for

Zamorano
Zanetti Grana Padano
Zanetti Parmigiano Reggiano

Of all cheese, I love English the most. Lovely, lovely creamy Lancashire, the tone-poem that is Appleby's Cheshire, the proud King that is Stilton, the oft-ignored, Shorthorn-milked Cumberland, Cornish Nettle-Yarg, lemony Red Leicester, the almost dirty, gritty tang of cheesy-weesy Cheddar of the unpasteurised, well-matured variety, Ormskirk Appledore, Swaledale, crumbly, salty, bluffly-independent, so Yorkshirey Wensleydale. Oh English cheese I love you! I love your colour, your taste, your texture, your aroma! You sexy little beast! Bring on the oatcakes Jon, and uncork the fine wines, let us gorge on English cheese!

Right then Doubles.

Aa: Is for Aardvark cheese :hihi:

Bb is for bbbbbbbabybel! yeaaaah!

I was going to suggest the greek alphabet...

Cheese & Crackers?

Does that count?

[QUOTE]Originally posted by nick2
I bet you could actually make Zebra milk cheese



Z is for........... sorry phones ringing !

We will all be having nightmares tonight!!!!

i'm going straight to the shop from work to buy lots of cheese and eat it all till i feel sick.

i work in the city centre. suggestions please for the best place to bulk buy and quickly before they shut ????

M & S is your best bet or get down to the massivo counter at Waitrose. Could be pricy, but its worth it for cheese!

i suggest a sainsburys cheese selection , theyre pretty cheap and very tasty :)

oh yes!! good call and waitrose is on the way home!!!

anyone travelling down Ecclesall Road about 5.30 ish will see me. I'll be the one with the huge bags and trail of mice scurrying behind !!!!

Wow this is a brilliant post - I thought it was just me who was addicted to cheese! I have just had homemade macaroni cheese leftovers (made with mature cheddar and a little bit of dolcelatte) for brunch - everyone at work thinks I'm a freak!

cheese test - whats your inner cheese personality? (http://www.ilovecheese.com/cheese_profiler.asp)

Originally posted by zombiekillah
cheese test - whats your inner cheese personality? (http://www.ilovecheese.com/cheese_profiler.asp)

that was absolute rubbish! It reckons my best cheese is processed cheese. :loopy: I absolutely abhor processed cheese! It is american mind you and they do eat a lot of that salty crap.

Friday 6th May : Cheese of the Day

Bakers Somerset Cheddar
Mature farmhouse cheddar with a concentrated flavour. Made from cows milk

http://www.waitrosedeliver.com/wdeliver/app/shop?op=productPage&page=Homepage
>Dairy > Cheese (Service Counter)

Couple it with...

Hautes-Cotes de Beaune 'Tete de Cuvee' 2001 vintage
Effortlessly sexy Pinot Noir; taste the warm winds that chill the red grapes every evening across the vineyard in Burgundy. Enjoy that warm fuzzy feeling as you get towards the bottom of the bottle.

What cheese is made backwards?

















EDAM!!!!:hihi:

Hello,

We are currently producing a new food programme for Channel 4 and are really interested in anyone who is addicted to cheese or any other food in particular. If this description is you then please don't hesitate to get in touch for an application form. We would love to hear from you so please email maria.banobre@endemoluk.com.

Best,

Maria Banobre
Endemol UK