What is your Favourite Cheese ?

Jan1 wrote:

Paul wrote:My favourite 2 right now are Cheshire and Cypriot Halloumi-I just love that fried (The Halloumi that is)

Yes I like Cheshire - have not tried Cypriot Halloumi ...... must get more adventurous  

All the best Jan

This is a very tasty haloumi recipe you might enjoy

http://recipes.coles.com.au/recipes/1573/haloumi-pesto-tomato-stacks/

Avocado Sevenfold wrote:

Jan1 wrote:

Paul wrote:My favourite 2 right now are Cheshire and Cypriot Halloumi-I just love that fried (The Halloumi that is)

Yes I like Cheshire - have not tried Cypriot Halloumi ...... must get more adventurous  

All the best Jan

This is a very tasty haloumi recipe you might enjoy  

http://recipes.coles.com.au/recipes/1573/haloumi-pesto-tomato-stacks/

Many thanks for the recipe idea ..... appreciated.

All the best Jan

Jan1 wrote:Guys and Gals .....have just bought a lovely cheese which we hadn't tried before.

It is Coeur de Lion 'Le Pie d'Angloys' ....full flavoured and creamy with a hint of honey ! First created by Cistercian Monks in the 14th Century and now in 2014 it taste's G R E A T

If you haven't tried it I thoroughly recommend it.

All the best Jan

I first discovered this wonderful tasting cheese last December ......... hence I've re-quoted myself

But Sainsbury's currently have a great offer on at the moment - the 200g size for £1-50.

All the best Jan

Avocado Sevenfold wrote:My new favourite cheese is Manchego.  A hard cheese from Spanish sheep.  Sound delicious doesn't it? The Tesco version is rennet-free and veggie, so I have been using it like you would Parmesan.

I will add to that , Pecorino.

A mild cheddar for me. I'm really not a cheesy person ( some may disagree ! )

I am so very boring. Mature cheddar, but I do like others too

zand wrote:I am so very boring.  Mature cheddar, but I do like others too

Mature cheddar eh ? Does that mean they sell a childish one too ?

mo1905 wrote:

zand wrote:I am so very boring.  Mature cheddar, but I do like others too

Mature cheddar eh ? Does that mean they sell a childish one too ?

Yes that one's for you

We have a local-ish one, Wells Alpine, from the Wells in Narflk, not the one in Somerset. I also prefer Somerset Brie to many of the French ones. Also I went through a period of buying goat cheese, a really creamy one, spreading it on an oatcake and poking blueberries into the top for a sort of mini lowcarb cheesecake.

Too many others to list that I buy occasionally, cheddar, cheshire and Wensleydale among others (can you tell we have a local cheese shop as well as the two butchers and two greengrocers?)

For me it has to be Roquefort. Here is some fascinating info on this work of art.

http://thelowcarbdiabetic.blogspot.co.uk/2015/05/roquefort-cheese-did-you-know.html

I'm another one not fond of blue cheeses. I did just have a flashback though to when I lived in Somerset and we'd put our names on a truckle of cheddar at a local farm which they'd store in a dank barn until it was mature. It had a gloriously rich almost nutty flavour, quite unlike a lot of the commercial stuff which basically tastes of salt.

Have you tried Époisses de Bourgogne? one of our favourites. Not a blue cheese and at room temperature smells like a rotting compost heap, but tastes fantastic. Very expensive but for a treat well worth the money.

Why is all the best grub low carb?

Hmmm, I'll have a look for that or anything similar, next shopping day is tuesday.

Yup you're right, there are just soooo many tasty things to eat once you cut out all those bland boring starches. A whole bunch of other cheeses I can't even remember the names of. Wasn't there a poster on the Forum That Shall Not Be Named called our only hope is cheeses or something like that?

chris c wrote:Hmmm, I'll have a look for that or anything similar, next shopping day is tuesday.

Yup you're right, there are just soooo many tasty things to eat once you cut out all those bland boring starches. A whole bunch of other cheeses I can't even remember the names of. Wasn't there a poster on the Forum That Shall Not Be Named called our only hope is cheeses or something like that?

Blessedarethecheesemakers was the name perhaps if I recall correctly?

Not sure but even before diabetic diagnosis I always gave the sweet trolley a miss, always straight for the cheese board with a few grapes and some celery sticks. Last week out in a pub and went for a portion of summer fruits sponge, so sweet I left most of it, alas no cheese board on the menu.

Just so long as you don't have the cheese on toast (like what I used to do)

Now cheese on toast is something I have started having again occasionally - on half a Lidl high protein roll toasted (5g carbs).  Very filling, half a roll is plenty.  

Oh and lots of butter too.

I have yet to meet a cheese that I don't like. But the one I like most is a Norwegian Gjeitost , a brown cheese, eaten in paper thin slices. Better than chocolate.
And that German cheese, Gambozola, is also a favourite. Tasmanian cheeses, of the Brie and Camembert type are excellent especially with a sunflower and sesame crispbread.
It is so hard to pick a favourite. Some members of my family abhor any cheese with a detectable odour.
And I agree with @sanguine - cheese should not have "stuff" in it.

Purely by coincidence I just downloaded but haven't read yet a paper on the benefits of cheese

Lady Bug Caprese Salad.
cherry tomatoes, black olives, basil leaves, and mozzarella
and the dots.... are spots of thick balsamic vinegar!

This is such a fun idea ... you really must give it a try. Loved by adults and children alike!

There is really no recipe... this is an assembly. Sort of what you see is what you need. Mozzarella sliced, basil leaf (you can split the stem to look like antennae), cherry tomato sliced halfway up and spread a bit to make the wings, lay an olive to make the head.  The olive can be put on two ways... either you slice a tad off the cherry tomato's "neck" and then scoop out a bit... then lay the olive into the slight cavity, or... you can slice the olive in half (lengthwise) and just sort of suction-cup it to the tomato.... you might even poke a hole in the olive and 'shove' the basil stem through, then split it to make antennae. Done.

Don't you just love them!

Idea seen here http://grandvoyageitaly.weebly.com/the-piazza/recipe-ladybug-caprese-insalata

All the best Jan

Smoked cheddar.

Probably my all time favourite cheese is Orkney Smoked. We used to get it in the local cheese shop in Durham but I never saw it further south than that. I've had it sent me from friends in Scotland in the past and now if you Google it is available by mail order. I suspect I might buy myself one as a surprise Christmas present.

chris c wrote:Smoked cheddar.

Probably my all time favourite cheese is Orkney Smoked. We used to get it in the local cheese shop in Durham but I never saw it further south than that. I've had it sent me from friends in Scotland in the past and now if you Google it is available by mail order. I suspect I might buy myself one as a surprise Christmas present.

Sounds good, and a nice Christmas present too

All the best Jan