Blue Stilton. I'm not actually sure what other cheeses are for.
nope
on the other hand, i have smelt the most evil smelling cheese ever :O
(my french supervisor once brought in cheese to work that smelt like something had died and was left behind a radiator for a month before scraping it into a tub)
:S
Which reminds me that the wierdest cheese I've tasted was that Scandinavian one that's like toffee.
I note your recommendation and will pursue. Also your correction. Pedantic bugger.
Red Leicster, but I'm not a Cheese Connasieur(completely random spelling!) by any means.
Meheh, I sell cheese for a living.
Aye, the Lanark Blue. Made in Lanarkshire (about halfway between Embra and Weegie land, and a bit south) by a bloke called Humphrey Errington (who I've met).
It's sort of like Roquefort, but far, far superior. Also give the Dunsyre Blue a whirl, another damn fine cheese. More like Gorganzola though.
See, I'm a bastard. I've got you all interested in one of my favourite cheeses, and certainly my favourite blue, and now you realy want to try it. Trouble is, it's made from ewe's milk. Ewe's only give milk at certain times, and right now is not one of them. Lanark Blue is well and truely out of season, and impossible to get.
How long does it last then?
Red Leicster is realy nice, especialy on a sandwich or grilled on toast with a dash of Lee & Perrins.
It's actualy a by-product of Stilton, and was original made red with carrots. Now they use anectone die (or whatever it's called).