Cheese is good for you...

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.

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 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.

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"?

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!

* 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.

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.

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

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.

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

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!!

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

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

My occasional treat for pudding. Blue cheese, Ripe juicy pear, Small glass Port.

Yes I have had the Spanish blue, it is delicious. Love Manchego as well. Also love Gorgonzola and Parmesan for cooking.
I am unfortunately not keen on our local cheeses which are Pont l'Evêque and Livarot (though I don't tell the neighbours) and I loathe Reblochon. I like Roquefort, Fourme d'Ambert and Bleu d'Auvergne, Brie, Ossau Iraty and all kinds of chèvres here and from England I bring back Stilton, Red Leicester and Double Gloucester.

I must be the only person when going on holiday to France, packs Cheddar cheese!

LOVE cheese. All cheese. Any cheese with the exception of Sage Derby.If I could only eat one food forever Cheese would win over chocolate. With biscuits or on it's own is fine with me. If I absolutely had to choose just one I think it would be Dolcelate but cooking without Haloumi is unthinkable.

Like most of you we love cheese but thinking we were doing 'the right thing' have tried to limit the amount we eat. This may really be another forum thread but with current research findings have we been doing 'the right thing' or have we got it wrong? Like I expect a lot of you my children were born in the 70's and as they grew up we were told not to eat butter, not to have full fat milk and to only eat low fat foods etc. etc. Now we are told butter is best, full fat milk is fine, cheese is now also fine and even dripping is ok. My son in law who is a sports scientist tells me anything with natural fat is good but of course sugar is now 'the baddie'. May be my gran was right in saying everything in moderation but then she didn't have the money to have a lot of anything.

I like Comte, Gruyere and Stinking Bishop which smells awful but tastes lovely. Cannot however develop a mature enough palette to like blue cheese and I doubt that I ever will now.

Woohoo, what great news! Just having a bit of Danish Blue to celebrate!

Oh Wow. What is it about cheese that is so damn desirable?
I adore them all, but my all time favourite is Colston Bassett Stilton.
This cheese is the absolute creme de la creme of Blue Cheese.
Fabulous served on oatcakes rather than crackers.
A glass of decent Port to accompany will add to the enjoyment.
May I also add that I also love a Dairylea cheese slice or two in a sandwich with raw onion.
Whilst this may not be classified as actual cheese, it really does makes a gorgeous sandwich.

I live on the border between Comté and Gruyères - heaven ;)

But I agree, there is no better blue than a brilliant Stilton. Other blue cheeses, like gorgonzoa, are just too salty. Stilton is wow oh wow wonderful.

Forgot to mention REAL and proper RACLETTE cheese. If you are going to have the calories of a raclette meal- then you mght as well go for the tastiest and most wonderful cheese made for the purpose - it just as to be 'Vallée de Bagne raclette'- nothing else will do (it's a small Valley near the famous ski resort of Verbier).

I heard that in some Italian households it is usual for a large chunk of Parmesan to be just sitting on a kitchen table and family members just break a bit off to taste as they move about the house. I would love that. I always break off Parmesan for myself before grating it.

My idea of food bliss is cheese-laden.
Gruyères, Emmental, Stinking Bishop, Parmesan, any with a bit of 'bite' to them ?
Served with a good crusty baguette or oatcakes = bliss.......--and some pickled onions, chutney or gherkins would be good--

Pity no cheese in the house because DH scoffed the lot while I was away this week
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Love cheese, especially mature cheddar, blue cheese, Red Leicester, roule. Good for omelettes, salads, baked potatoes even cheesey chips. I am just off to cut a sliver to have with crackers.