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Part Chav Eats Semi Posh Cheeses

I do like a bit of Saint Agur on my cream cracker. The cheese is best at room temperature, so it spreads easier. Not really a posh cheese as you can get it from most supermarkets.
It's a blue cheese, so i try to leave it on a radiator to ripen a bit.
 
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Gob burner extra mature English cheddar.
Self explanatory really but very crumbly, salty and will lift your palate to places it has never been I assure you.
 
Forest Hillbilly said:
I do like a bit of Port Salut on my cream cracker. The cheese is best at room temperature, so it spreads easier. Not really a posh cheese as you can get it from most supermarkets.
It's a blue cheese, so i try to leave it on a radiator to ripen a bit.
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Another one for the list.
 
*** EDIT

i meant, SAINT AGUR as a blue cheese suggestion. (NOT, Port Salut) 😀
 
Earlier today I tried out the following 'double Gloucester with chives and onions'.

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This is another one that gets the thumbs up from me. A nice tangy mild cheese where the chive taste comes through strong with the occasional munch on a segment of onion.

My rating? A good 7.3 out of ten.

I go to Tesco's for a major shop on the sixth so I'll see what I can get from the recommendations thus far.
 
Stirlingsays said:
Earlier today I tried out the following 'double Gloucester with chives and onions'.
Click to expand...

Oh yuk. I hate all these messed about cheeses that only ever see the light of day at Christmas in an effort to try and appeal to non cheese lovers.

A friend and I had a cheese night last night in order to eat up all the cheeses uneaten over Christmas. By far the nicest were those bought from dedicated cheese shops and farm shops which were much tastier than any of the supermarket bought ones. We didn't manage to eat them all but did sink a rather nice bottle of port whilst trying.

I have an excellent piece of Shropshire Blue left over and that will be Monday's lunch inside a French stick
 
Midlands Eagle said:
Oh yuk. I hate all these messed about cheeses that only ever see the light of day at Christmas in an effort to try and appeal to non cheese lovers.

A friend and I had a cheese night last night in order to eat up all the cheeses uneaten over Christmas. By far the nicest were those bought from dedicated cheese shops and farm shops which were much tastier than any of the supermarket bought ones. We didn't manage to eat them all but did sink a rather nice bottle of port whilst trying.

I have an excellent piece of Shropshire Blue left over and that will be Monday's lunch inside a French stick
Click to expand...

Accepted.

What can I say? The part chav eats semi posh cheeses life isn't for everyone. I do take on board your observation that non supermarket is better....though it's also much more expensive it seems.

However, I did say 'semi posh' cheeses, I never said I'm going for the very best of the best.

I will, no doubt, try to get a couple of harder to get cheeses from one of these fore-mentioned dedicated outlets before the end of the thread. If for no other reason than recognition of some of the picks of more cheese purists like yourself on here.

Shropshire Blue then.
 
Fondue,....well hush my mouth.

Last consumed in our house 13 months ago.

If you like your cheese ranking stinky, and as hot as lava, this is the cheese for you.

Anything you care to dip into the cauldron, immediately changes to cheese, which scolds your mouth and tongue.
For days afterwards, you will be tasting cheese in your mouth and maybe a cold nugget or two wedged between the burn blisters.
 
Midlands Eagle said:
Oh yuk. I hate all these messed about cheeses that only ever see the light of day at Christmas in an effort to try and appeal to non cheese lovers.

A friend and I had a cheese night last night in order to eat up all the cheeses uneaten over Christmas. By far the nicest were those bought from dedicated cheese shops and farm shops which were much tastier than any of the supermarket bought ones. We didn't manage to eat them all but did sink a rather nice bottle of port whilst trying.

I have an excellent piece of Shropshire Blue left over and that will be Monday's lunch inside a French stick
Click to expand...
Well I quite like the sound of Double Gloucester with onions and chives. Right up my alley (ooh darling), but I get your point. I had some special deli cheeses on Christmas Day that someone bought especially.
 
Forest Hillbilly said:
Fondue,....well hush my mouth.

Last consumed in our house 13 months ago.

If you like your cheese ranking stinky, and as hot as lava, this is the cheese for you.

Anything you care to dip into the cauldron, immediately changes to cheese, which scolds your mouth and tongue.
For days afterwards, you will be tasting cheese in your mouth and maybe a cold nugget or two wedged between the burn blisters.
Click to expand...
Wow, both intriguing and slightly scary.

The cheese that bites back!
 
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