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).
Ooh, aye, I concur. It's also a very good nibbles cheese, too.
Not long round me BOOM BOOM!
It's around for about 4 months at a time, I think.
YOUR PB ETC"¬!¬!"
Aye.
My big cheese recomendations at the moment:
Cornish Yarg - slightly sour hard cheese, made by a bloke called Mr. Gray (Yarg backwards, innit) and wrapped in nettles when it's maturing. Looks mad (nettle prints on the rind) and has a realy nice flavour.
Mahon - From Menorca, named after the capital of said island. Creamy, salty and a hint of goaty-ness about it. Realy nice on a good oatcake (Orkney ones, preferably)
Tetila - From spain somewhere. So called because it looks like a tit. Not too hard, white/light yellow paste and quite lemony. It's like Gouda with attitude. My current favourite cheese.
Gubbeen - Irish, hint of camambert about it. Realy nice softish cheese. Light orange rind, fairly smelly, excelent on a sandwich with a bit of ham, preferably on walnut bread.
<makes note>
I'll pass it onto my girlfriend, seeing as she likes all things cheese (No, [everyone] :@)
And I'm PB? <misses joke />
(I think he was referring to your same-minute reply :P)
Bring some cheese to Reading!!!
we can be cultured & have cheese & wine on the first night (cos I'm not touching anything too ummm mind bending that night) unless of course you have any skunk cheese - that'd rule!
Ah, sheer coincidence I assure you - wouldn't dream of taking your place
Good, because tis not for sale. :P
Skunk cheese :D <likes that idea>