Stiltion, lancashire, cheddar, edam, gouda, Whats your poison?
Colston Basset. The rest, can't get excited about it. Partial to a bit of Wendslydale though.
Anything that's a bit sharp.
In general the yanks dont get cheese do they.
Bleu d'Auvergne. Sat in the french sun, at lunchtime, when it's hot and quiet, with a fresh baguette and a bottle of chateu neuf du pape. Better than sex, sheffield united or anything for that matter.
Cheshire...the crumblier the better!Or Brie after dinner when the cheese and biscuits are out.
Roquefort, Stilton, proper cheddar and some Carrs cheese thins and a bottle of pinot noir or a nice non vintage ruby port. You can scrape me up later.
Fucking hell Misura. I'm off out to get some cheese and bread today.
Wenslydale, most things blue. Feta drenched in Olive oil, with fresh baked greek bread (I was going to write with a fresh baked greek crustie but it didn't sound right) with an Ice cold bottle of Lowenbrau or a chilled bottle of Naousa, half way up a greek mountain takes some beating though.
Stilton, Salt and Vinegar crisps sarnies.
goats, halloumi, Stilton on hot buttered toast.
primula cheese spread on a cracker, bit of cheddar on top, I could eat them all day, not very classy I know glass of wine or some strong lager by the side of course, chimao that's nice, them monks know hot to brew
Black Bomber. Rye crackers. Tangy home made chutney.The height of aceness.Followed closely by unpasteurised brie. Just back from a wedding in France. Caught my girlfriend slicing up an oversized brie like a cake. Proper wedges. No bread. No crackers. Hardcore.
I've never touched the stuff. It fucking stinks.
Roquefort, Halloumi, a good Cheddar, that hard Spanish one (Manchenga?) and Kraft Dairy Lee Triangles.
Wensleydale.. by a country mile..Then crumbly Cheshire.Had some Cornish Blue recently that was pretty good.
Aldi Camenbert 10/10 accormding to JC Novelli. 99p.
Thank fuck some of you lot said halloumi before me. I thought you'd think I were soft.Halloumi done like a burger, in a bun with lettuce, some raw red onion and a dash of mayo. This has replaced my previous favourite which was blue stilton melted over a rib-eye steak as I'm trying to ditch red meat at the moment.
I have recently become rather partial to Manchego.