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Not a cheese fan at all... due to it's stupidly high fat content... However, If i was to indulge, it'd be a cheese string, a baby bel or some grated cheddar, the cheap fake shit that they put on chips... I fackin hate proper cheese, strong mature mouldy fanny storing cheese errrrrrrrrrrr

There was this one I had once which was spicy with black pepper and with full on heavy strength cheesiness! So good! Never found out the name. They only served it in thin slices. My dad could barely stand to be on the same table.

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kay wrote:There was this one I had once which was spicy with black pepper and with full on heavy strength cheesiness! So good! Never found out the name. They only served it in thin slices. My dad could barely stand to be on the same table.

Mustapekka? have it a lot in finland

Could be. Must see if i can find some to try!

Bump

^ You bumping a thread about cheese makes me think DX3 isn't as good as it could be

hackman wrote:

kay wrote:There was this one I had once which was spicy with black pepper and with full on heavy strength cheesiness! So good! Never found out the name. They only served it in thin slices. My dad could barely stand to be on the same table.

Mustapekka? have it a lot in finland

dont care if this is an old topic, still gonna quote. didn't resurrect it myself anyway.

yup, mustapekka is awesome. if we're talking bout cheeses i think you can't compare cheeses you put on crackers, cheeses you put on everyday bread and the ones you eat with the main dish (halloumi, feta and such) but talkin bout cheeses on cracker as a dessert:



nuff said

Dead Rats wrote:Remember the old MTV2 days where Zane Lowe used to be a completely funny guy and ask the random question of what kind of Cheese the bands like? Yeah, they were pretty diabolical, weren't they?

I work in a shop that sells cheese of all kinds now, from Extra Mature to the scraped-off-my-bellend-10-seconds-earlier (unpasturized). Can you tell me what type of cheese you like and why you like it and what it goes good with, please?

I like that cheese you gave me because it was free.




No, not that cheese.

DZA wrote:

dat sum apricot stilton?

£10 Bag wrote:^ You bumping a thread about cheese makes me think DX3 isn't as good as it could be

Haha I think he got nostalgic because of the cheez whiz mentioned in the Philly Cheesesteak thread.

Some nice ones mentioned here, but halloumi is definitely top 3, maybe in 1st because it can be like a whole meal too. Cheddar is great with pretty much anything too. I'm a big fan of cheese and always buy whatever new kinds I find at markets. Last month got a bit of Valdeon, supposedly aged in a cave somewhere in Spain haha. I dunno but for the price I'd hope so. Pretty good little spice to it, looks much like that Cerney Goats on the first page.

also

I had a horseradish cheddar last week it was fucking lovely!

topmo3 wrote:

hackman wrote:

kay wrote:There was this one I had once which was spicy with black pepper and with full on heavy strength cheesiness! So good! Never found out the name. They only served it in thin slices. My dad could barely stand to be on the same table.

Mustapekka? have it a lot in finland

dont care if this is an old topic, still gonna quote. didn't resurrect it myself anyway.

yup, mustapekka is awesome. if we're talking bout cheeses i think you can't compare cheeses you put on crackers, cheeses you put on everyday bread and the ones you eat with the main dish (halloumi, feta and such) but talkin bout cheeses on cracker as a dessert:



nuff said

Aura- cheese and Vaasan Ruispalat, AAWWWWW YEAAAH!

^ IMO Parmesan doesn't go with much but when it does it's orgasmic.

Parmesan cheese + Asparagus (gently fried in garlic butter) is fucking immense.

firky wrote:Parmesan cheese + Asparagus (gently fried in garlic butter) is fucking immense.

+4

I love it all...then again I am from Wisconsin.

I Was a UFO wrote:I love it all...then again I am from Wisconsin.

There was an American guy on Radio 4 from Wisconsin talking about cheese, he was boasting about how they have a cheese society that started in 1891. To which a Cornish guy quipped, "we have cheeses from 1891 that are still maturing!"