Cheese is good for you...

My occasional treat for pudding. Blue cheese, Ripe juicy Pear, Small glass Port.
yum….

I love cheese,could live on it!My faves are Lancashire for toasting/cooking and Wensleydale with cranberries for nibbling.

Stinking Bishop smells dreadful, I think, but actually tastes better than it smells - still don't like it though. I really like Delice de Bougogne which is a lovely soft, mild cheese. YUM!!

Has anybody had Spanish Azul? I think only available in Spain. IMO it beats Roquefort and any other blues hands down.

Just watch how much sugar are in the crackers or bread. Some crackers contain quite a lot of sugar. Read the percentage of sugar in 100grams of the cracker. Try to eat one containing less that 2,8%per sugar in a 100 grams of cracker or bread.

Sugar is made up of 50% glucose and 50% fructose. See David Gallespie and Robert Lustig. On Amazon you can read the introductions to David Gallespie's books.

Cheese is ok as Lactose in cheese does not contain fructose.

Isn't goats cheese supposed to be more easily digested?

I thought I would never eat goats cheese, given how stinky the actual goats are, but I had a pizza with it on whilst on holiday (there was nothing else on the menu that I fancied) and it was delicious.

* Witzend* have you tried hot goat's cheese? It's the only best way to eat it. Either simply melted atop a salad or in omlettes or tarts.

carolmary when we visited my son in Bedale I used to go with him to Lewis and Cooper in Northallerton. What a wonderful shop it is. An Aladdin's cave of all things epicurean!

Sweet tastes seem to go well with cheese don't they. My husband and I love cheese in almost any shape or form. Last year we rediscovered Gjetost and are now addicted. Unfortunately we have to travel from Teesside to Lewis and Cooper in Northallerton to get it! It'is very good for breakfast on a slice of nice bread and butter with sliced apple on top. (Thanks to lady in the Bakewell deli who suggested that one.) We also like Manchego cheese with my home-made quince paste (aka membrillo) and of course no self respecting NorthYorkshire resident would dream of eating fruitcake without the Wensleydale cheese on the side! Have you heard the rhyme " an apple pie without the cheese is like a kiss without a squeeze"?

I love most cheeses- although I just don't 'get' Italian cheeses like pecorino, etc.

Luckily, my absolute favourites are made in both areas where I live - Comté, Jura and Gruyères + morbier and Stilton. So sad that Cheddar never was given protected status- at its best it is fabulous, but sadly far too much industrial tasteless stuff around- a pity.

Like most people on here I love most cheeses. Although my all time favourite is Cambazola with lots of buttery toast yum yum

I love most of them - except goat's cheese which I can't stand - something about the smell. We get through a lot of cheddar, I use a lot in cooking - but I will only buy extra mature British cheddar.
I'm very partial to halloumi - fried Cypriot style and eaten with tomatoes and cucumber. Makes a nice light lunch.

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

OK

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

at Misdeek!

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!

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

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?

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.

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.

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

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

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.