Another bump for the best thread on this, or any other, forum ever.

I had some Roquefort recently. It was so strong I could see through time. Amazing. Boursin is the quality cheese in casa de Glice at the moment. That's a lovely one. And there's a lovely Brie just waiting to be opened.

Anyone else had any exciting cheeses recently? Any chance of this being a sticky thread?

I enjoy the cheese they put on the burgers in Burger King. I like how it's all nice and thin and perfect-looking.

I see that I voted for Cheshire; a good solid vote, I think. Excellent with granary bread.

I've been trying out different fetas lately, as a result of my semi-addiction to Waterfields feta and spinach pasties. It's very nice; I'd never really eaten it much before.

Not too much else has happened on the cheese front lately, although Sainsburys and Morrisons both have decent mature cheddars on special offer at the moment.

I've noticed in just the last 2 or 3 years that the domestic market for mature Cheddars has really picked up. You can get some wonderful stuff relatively cheap in the supermarket. I use strong cheddar for cheese on toast. Bit of soy sauce, can't be beat as a midnight snack.

I enjoy a heavy lacing of parmezan on italian things.

There was a report recently, citing research that the change in BRitish culture towards spicy foods has been made possible due to the increase in the mature cheddar market; our tastebuds are more accepting of different tastes than they were.

Oh, lovely. I had Balti today.

I've been trying to find out the origin of balti; many people say it's Indian, but I've also read that it is more a Pakistani thing (although I know Pakistan used to be a part of India).

You never see 'Pakistani' restaurants; always 'Indian'.

I like pretty much any kind of cheese.

What about... human cheese?

I would be interested to see how the market would react to the sale of human milk products.

That's really discusting hahaha

I see I neglected to list human cheese as an option. Most remiss of me.

An interesting quandry - I'm noticing that Bangladeshi restaurants seem more de rigeur these days, but have yet to see a Pakistani one.

where are the french cheeses, you bitches?

vive la france, putain de merde!!

"Another, which I'll tell you about"!

You only get ten options!

You could start a seperate 'French Cheese' poll, if you feel strongly on the issue.

i hope i don't hurt your national feelings, but la france > anglaterre in matters of cheese.

"putain de merde" by the way is a general interjection, added for emphasis rather than used as an epithet. i think the british equivalent would be "fucking hell" or something of that sort. but i am not sure.

Is this the thread that had the picture of maggot cheese? I remember that one...

I don't know my cheeses very well, though... I like cheese on cerackers, especially the white kind that has a sort of ...shell... on it... y'know?

The best French wines and the best English cheeses make a formiddable combination. I have no idea why the tradition of wine and cheese developed, I'm just jolly glad that it did.

Havartiiiiiiiiiii

i don't know how it came to be, but i have to give you guys props for your unpasteurized stilton. oh, that thing, such nostrilfuls, with some sherry, are practically entheogenic.