[andreadon]

Cheshire!!! As a child I used to go to the indoor market in Stockport, which I referred to as the "smelly market" and buy Cheshire and Mild Lancashire but never did like the Tasty Lancashire

The smelly market is new and improved these days    I used to call it that too and hated it when mum took me in! 

My fave has to be Creamy Lancashire on digestive bics!  I love a strong cheddar too   

Actually I just love cheese but is off the menu mainly at the mo 

Adam's nan gets a beautiful and crumbly lacashire cheddar from the market in Rawtenstall.
We always insist she brings us some when she visits!
It's yummy.
 

[Rhode Runner]

Grimbister Farm Cheese from Orkney. The only remaining farm making cheese in The Orkney Islands.

You can't beat Stilton The King of cheeses and Roquefort....The Queen.

When I'm in the mood I like a really ripe and runny Camembert with some crusty locally cooked bread  and a glass of robust vin rouge.

Allan

[chrissie B]

ok allen now you got us all drooling and running for the cold  shower 
chrissie b

[jennyb]

When I'm in the mood I like a really ripe and runny Camembert with some crusty locally cooked bread  and a glass of robust vin rouge.

do you ever bake a whole camembert in the oven with crusty bread and apple wedges to dunk?

[muddywellies]

Seriously Smokey Cheddar - mmmmmmmmmmmmmm :happy: Especially when served with a sliced Egremont Russet apple, crackers and homemade beetroot chutney <swoon>!

[wighty]

You have to make sure the Camembert is in a wooden box before baking or you could have a problem! Love it and also deep fried breaded Brie.

[chrissie B]

i saw that done once on the telly , they put a few slashes in the top of the cheese then dribbled in some white wine in and replaced the lid and baked it , sounds yummy .
chrissie b

[jennyb]

You have to make sure the Camembert is in a wooden box before baking or you could have a problem! Love it and also deep fried breaded Brie.

and make sure the box is stapled not glued too!  or you may as well not have bothered with th box! lol!  but be warned the staples get very hot, as my mum manages to remind herself of each time....  its ready when you touch the top and it sort of ripples.

oh, and don't both using one from Lidls.  mum tried one today and it just didn't melt!  it kind of went a bit congealed and rubbery.  it didn't go at all runny and ruined the whole link of experience.

we used to buy breadcrumbed individual camemberts which came with little pots of redcurrant (or was it cranberry?) sauce.

[Paul Plots]

I like most cheese but prefer to avoid mild, rubbery, cheap, almost tasteless, soapy, processed, super-market cheddar. Strong / mature cheddar = great.

I have favourites for different uses but adore, once in a blue-moon, parmesan with a small glass of single-malt whisky on a warm summer's evenining outside in the cooling sun.  Proper Italian parmesan - "Parmigiano-Reggiano"....best eaten in Italy cracked in chunks from a round local cheese - I should be so lucky!!

It cracks into uneven lumps, crumbles and has a wonderful slightly salty texture that's great to eat on its own.

Not your ordinary "says it's parmesan" or "comes grated in a tub" but....
http://en.wikipedia.org/wiki/Parmesan

Mostly I just like being able to find the last cheese that I bought still in the fridge where I hid it....as my two adult children love cheese as much as I do!

[woodburner]

I love variety, but as I can hardly ever get Beaufort, I invariably get a bit when I can.
One of my sons loves Jarlsburg, and will sneak off with the whole chunk if he has the chance!

[Faz]

Nice big chunk of warm stilton on crusty bread or oat crackers will do me

[horsepooisgood]

While in Devon recently we had some called Exmoor Blue, fantastic, trouble is cant find it around here.

Tried another one called Devon blue, very nice but not as good as Exmoor.

[too many girls]

my all out favourite cheese has to be Coverdale, chicken fillet breast gently fried in garlic butter, pour in a carton of double cream, crumble on a hand full of Coverdale, gently stir until the cheese has melted and the sauce thickens, serve with crispy smoked bacon sprinkled on top, can't seem to get Coverdale round here, used to get it from the pub where i worked as a chef, probably just as well, although 90% of people love it, it is so not good for your waistline.

[Brambles]

Oh my! Oh my!!!!   Well I would have to start with Gorgonzola, swiftly followed by St. Agur, Dolcellatte, Emmenthal, Camermbert and definitely NOT forgetting the lovely good old English Cheddar........ I'm off now to get my lunch, no guessing what I am having.... YUMMY!!!!!

[Sharon]

In no particular order, Stilton, Red Leicester and Mature Chedder.
Oh, and they must be organic.