I'm putting together a cheese board, whats your favourite anything good from your region ?!
Answers: Cheshire! and you could have a fruity one say Stilton & Apricots, a blue one say Stilton, an orange one say Red Leicester, a cheddar say Cathedral City, a smoked one say Applewood and a random one say Sage Derby/Y Fenni/etc..
Can't beat a bit of Stilton, lovely and creamy with the nice tangy veins running through it. yum yum
Red Leicester and Scrotum Gland
CRUMBLY LANCASHIRE
could you stick on a bit of 'Cathedral City' some Cheshire & that one with the silverskin onions in.....thanks
Anything really smelly is for me plus some grapes and celery, thanks!
Wensleydale. The best there is.
Forgot I'll bring the ploughmans and crusty bread
Good old bit of cheddar for me please.
buckfast
stinking bishop and no i'm not calling you names lol
When I put a cheese board on the table I have Old Cheddar, Havarti, Brie, Fruilano, Chevre & Roquefort and on the platter I have Walnut halves and red & green grapes along with sliced apples & pears. Fresh crusty bread, rolls and crackers on a separate platter.
I am in Canada and I buy at a cheese shop that imports my favourites. These are only a few.
Try a a good Stilton put a few black grapes beside it.
A soft cheese such as port Du prince is also popular
Edam goes down well,
smoked Austrian cheese with ham if you can get it.
My personnel fav. is pineapple tolko.
Sonoma Jack. It's heavenly. Especially the horseradish jack.
I like that 5 counties cheese, five different colours in a block. Red Leicester, Wensleydale, Mature Cheddar, Lancashire, double gloucester I think !!! Very nice and adds colour to your cheeseboard.
When we get wine and cheese for dinner at the local winery my absolute favorites are
Havarti, gouda and extra sharp cheddar...they serve it with dried fruits, sliced apples, dark chocolate, walnuts, olive oil and nice foccaccia bread....
I'm addicted to cheddar and apples...YUMMMMMMMMM!
Jalapeno jack is divine too
Just about any cheese is good like blue cheese, feta, brie, sharp cheddar cheese, port wine cheese is alright as well. You could put crackers breads, and the basic smoked sausage in a package on the plate as well but seperate of course. Maybe grapes as well to go along with the port wine.
Houck (hook) cheese. And sooo good.
Creamy Lancashire and crumbly Lancashire.
Gruyère is definitely my favorite. It's great in a fondue. Mmm.
Brie is probably my favorite cheese. Find one that is well aged. Brie matures from the inside out, so the center is going to be the most creamy and rich. It is good cold, but is best baked. Cut the wheel in half and bake in the oven on low heat. Cook until it becomes runny. Serve on crackers or on a light bread. I also enjoy it with dried cherries or cranberries on it, or toasted walnuts or almonds. FYI, it is proper cheese etiquite to eat the rind on brie.
I've also started enjoying goat cheese. I would recommend a mild one to start with, as goat cheese is very different from cow cheese. I enjoy the creamy or crumbly kinds. I also discovered that a dollop of clover honey with the goat cheese can cut through the strong taste and make it sweeter.
I hope this helps!
Wensleydale with Cranberries, and Applewood smoked Cheddar! I also like Camembert and Brie.
Coleraine mature cheddar.
Cheddar strong and white with cracker biscuits