Cheese is good for you...

Toasted Wensleydale is fab ( especially if you add a bit of chopped spring onion on top and a dab if butter before you toast it.

I like Edam with crackers, but English cheeses in sandwiches.

Wensleydale from the Hawes creamery is wonderful, but ( whisper this) it's hard to beat crumbly Lancashire cheeses as well.
The only cheese that makes me gag is the blue ( of any kind)

I love emmental but it must be swiss not french.

Stilton is one of my favourites, especially with black grapes in a sandwich. I also like Lidl's goats cheese - it's a bit firmer than other goats cheeses. Then of course there's nice strong mature cheddar (don't forget you need less strong cheese in cooking).

World's best food is a glass of red with some delicious cheeses

i always buy Welsh Collier which is a strong Cheddar, and now i have discovered Red Storm, an extra mature Red Leicester which is wonderful.

I love a strong flavoured crunchy cheese. And any sheep's cheese goes down well especially manchego and ossu iraty.

Only acceptable as part of a really tasty salad with a great tasty dressing and pepper- otherwise- I agree.

Greyduster You are not alone in your dislike of mozzarella. IMO no flavour and a dreadful texture.

The only cheese I can't equate with being in the least bit cheese like is Mozzarella. It doesn't seem to taste of anything and the texture is horrible. There are no doubt those who will say "you've been eating the wrong Mozzarella", but I can't warm to it at all.

All our Swiss friends have been 'educated' about great British cheeses - and have been bowled over. And yes, Stilton is a great favourite now for all of them, bar one (well she is German, lol). We have to bring loads back for them from the UK- and our local cheese monger now stocks it due to popular demand.

My first awareness of great British cheeses when on my first visit to the Peak District and the lovely town of Hartington where we stayed at the lovely YHA - I wonder if the Ye Olde Cheese shop in the centre is still there? Does anyone know?

I fell in love with the Peak District when we lived in Stoke, and later the Yorkshire Dales, as it felt so much like home and my wonderful limestone Jura.

Stilton - the best blue of all, though I do have a soft spot for Gorgonzola. A milder blue is from Ireland - Cashel Blue which is also very more-ish. If you're ever in Corsica, try the local sheep's cheeses, few of which ever make it off the island.

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.

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
?

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.

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).

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.

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

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.

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.

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.

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

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.

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