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PostPosted: Wed Dec 10, 2008 2:34 pm 
Gold Trader
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Joined: Tue Nov 04, 2008 2:47 pm
Posts: 1899
Location: Somerset
Come on then, surely one of life's most important questions: What is your favourite type of cheese?

I have to say if I was made to choose and then never eat any other, I would go for a nice ripe unpasturised Brie. :D


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PostPosted: Wed Dec 10, 2008 2:35 pm 
West Midlands AEC
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Joined: Wed May 14, 2008 11:06 pm
Posts: 6266
Location: Stow on the Wold, Glos
I love cathedrial city!! :D


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PostPosted: Wed Dec 10, 2008 2:38 pm 
MacModerator
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Joined: Fri Jul 14, 2006 8:59 pm
Posts: 20770
Location: Sol Kitts
All time cheese is red leicester, though a caprese or a roast camembert or a toasted brie all figure in.


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PostPosted: Wed Dec 10, 2008 2:42 pm 
Retro Guru
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Joined: Sun Jul 29, 2007 4:05 pm
Posts: 1193
Location: Konada
Unpastuerized Stilton. The best!


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PostPosted: Wed Dec 10, 2008 2:45 pm 
BANNED USER
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Joined: Mon Aug 20, 2007 4:57 pm
Posts: 1847
Location: NE/SW
Yorkshire Blue, or cambozola. Or a decent mature cheddar. or brie.


or Shropshire blue.


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PostPosted: Wed Dec 10, 2008 2:47 pm 
Retro Guru
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Joined: Sun Jul 29, 2007 4:05 pm
Posts: 1193
Location: Konada
Mmmm old cheddar. Quebec old cheddar is amazing.


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PostPosted: Wed Dec 10, 2008 2:49 pm 
Retro Guru
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Joined: Fri Oct 31, 2008 3:40 pm
Posts: 422
Location: Aberystwyth
Recently found Port Salut, so that is cheese of the month. However It's impossible to decide between so many faves. Boursin, Many strong chedars, brie (with or without cranberries), mozzarella...


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PostPosted: Wed Dec 10, 2008 2:51 pm 
Retro Guru
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Joined: Mon Oct 10, 2005 12:07 pm
Posts: 2676
Location: 52 Festive Road. (Nr. Lincoln)
Anything that smells of old socks


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PostPosted: Wed Dec 10, 2008 2:59 pm 
South East AEC
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Joined: Wed Oct 03, 2007 3:39 pm
Posts: 3882
Your all wrong, its dairylea !!


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PostPosted: Wed Dec 10, 2008 2:59 pm 
Retro Guru
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Joined: Mon Sep 10, 2007 10:40 pm
Posts: 1526
Location: Atherton, Manchester
Primula preferably the one with ham built in, Then a box of Ritz crackers 8)


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