Cheese is good for you...

clearly I am not eating enough cheese or drinking enough red wine. New diet starts here. Must go to our local artisan cheese shop asap.

oldie I used to make my own crowdie from full cream milk which had curdled, either through age or adding lemon juice. You simply strain it and then add whatever you like, sweet or savoury. So easy.

Love all French cheeses. English blue Stilton, Tickler cheddar, (I'd like to know how they get a crunchy texture in cheese?) white Stilton with ginger pieces in, goats cheese, crumbly Lancashire just to start. I love a corner to taste when I'm making sandwiches etc.

Black Crowdie (a soft cream cheese with slightly sour, tangy milky flavour followed by a good kick of spicy pepper. It is hand rolled in pinhead oatmeal and crushed peppercorns). it is local to where I live and is fantastic.

Gorgonzola, Dolcelatte, Parmigiano, St Nectaire, Reblochon and many many local French cheeses, especially from the Alps and Massif Central.

I love all cheese, especially Epoisses , Roquefort , Beaufort, Dolcellate, Stilton & Canadian Cheddar . My French friend says that when buying French cheese always buy it made from " au lait cru ".

Snowdonia Red Storm. Amazing.

To eat in its own love Manchego. For cooking well matured Gouda (one of the few cheeses with Vit K2)

oldie730 has reminded me of one of my favourite treats as a child - a thick slab of new bread and butter with lots of bramble and apple jam and cubes of cheese (Wensleydale or Cheddar) on top. Would love it now but too calorific for me !

Wensleydale Grommit!yum.with a slice of fruitcake.

Thank you Nonnie, will give that a try.

Have just come back from lunch out and had crumpets, butter, jam and Wensleydale cheese! Tiggypro. Fruit cake and Wensleydale cheese. Seems cheese will go with practically everything.

Doesn't sour milk you ill? Surely they add specific ingredients to safely curdle milk!

(That was to nonnie)

Please don't consume milk that has gorn orf.

jinglbellsfrocks was that comment about the Crowdie? Doesn't upset me, I try not to look into how they make food otherwise you wouldn't eat anything.

The best scones are made with sour milk. A good use for milk that has gone off. It can even be frozen.

Hartington Blue is nice if you are partial to blue cheese.

Cornish Brie (sorry French friends I don't like strongly flavoured cheese) a really good Cheddar and Kit Calvert Wensleydale from Waitrose is lovely. I used to live near the Hawes Wensleydale Cheese factory and I just find that a bit bitter at times. Swaledale is lovely though. Never never anything blue for me - its gone off hadn't you noticed.

jingle you can simply add lemon to your milk while fresh to make it curdle if you like but my mother used to make it from milk which had gone naturally sour and we never had a problem.

At I local farmers market i found a very traditional Staffordshire cheese. I must go again to look out for it. It was really nice and very distinctive flavour a bit like the french Comte cheese. It is made from unpastuerised milk.

It's about time th supermarkets got on board with these interesting british artisan cheeses.

I wonder what will now happen to the production of Borchester blue?

I'm surprised that nobody's mentioned Swiss cheese. Can't beat a bit of Gruyere or Emmental in my opinion.

Wensleydale, Tasty Lancashire, Devon Blue, Brie, you name it I love it apart from Danish Blue & over-ripe cheese. Pity I'm only supposed to have a small piece as I am Diabetic. My cheese heaven is the Creamery, Hawes - lots of samples to taste!

at Misdeek!

Yes. Scones is ok. They get cooked at a high heat. But nothing that you don't cook.

OK

Love most cheeses, a cube of good cheddar with a pickled onion is a good treat. My DH doesn't cook but will often do a range of crackers and cheese for supper with a nice glass of port. He even makes me cheese sculptures eg a skier when our son had gone on his first skiing holiday