space Wensleydale. It's fucking shite. As soon as you touch it with a knife it turns to powder. There's "crumbly" and then there's "structurally un-fucking-sound".
YoungParisian_inExile I miss cheese. Its extremely expensive here, and not easy to find, if you want to buy something decent. A good chunk of Morbier and Beaufort would be more than welcome.
Placid Djpekingman Where in Sicily you bound? I fucking love it. @Djpekingman Trapani - San Vito Lo Capo
CharlieG Currently consuming the cheese that the kids got me for Fatha's Day Baron Bigod - a cracking British Brie. Sparkenhoe - 18 month old red Leicester Old Roan - a creamy Wensleydale YoungBuck - a Stilton blue style cheese made in Northern Ireland All from The Courtyard Dairy near Settle and all fucking acemans.
Mitaman Cooley I think thats something we can all agree. The bigger question for me, is what are is the biscuit of choice with a given cheese? This is where an online fight could break out.
Djpekingman Placid Nicely. Stunning down there. We we're driving from Palermo to Trapani via Monreale and Corleone and then down to Marsala. I got the waiters in one of the restaurants in Trapani to knock me up a Zabaglione. Food of the gods. Enjoy.
Cooley Mitaman No, no, no, no, no. Cooley doesn’t do biscuits WITH cheese. The two legends are kept separate AT ALL TIMES. It just confuses the issue.
Bod Mitaman I like a digestive, I like the sweetness against the cheese. Fruit cake as well, is it called Brack cake in Yorkshire, I've heard you northerners eat Christmas cake with cheese
Mitaman Cooley Without wishing to sit on the fence, which is precisely what I am about to do, I am happy with both. Preference is for a biscuit, but if its with wine, then generally without.
Cooley Bod The mighty Sports biscuit aside, I think the Digestive reigns supreme. Very few can match it.
