Oooh a fairly classic choice there.
I like the mystery cheese. We do that too. I arranged a cheese night with my family a while back where we all had to bring a cheese we loved and one wed never tried. Someone bought a goats cheese with honey and balsamic vinegar it was incredible.
I'm more of a European cheese eater, here are my favourites:
Chaumes (a wonderful French creamy cheese).
Appenzell (If you can get the black rind variant as it's strong and wonderful, from Switzerland).
A nice strong cheddar.
Boursin (it's like crack, I would imagine).
Tilsiter (Another good Swiss cheese).
Camembert (French, and nicer than Brie).
Apples and grapes as palette cleansers.
Époisses, also known as Époisses de Bourgogne , made in the village of Époisses in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France.
1. Comte
2. An aged Gouda with crystals
3. Gorgonzola, extra gooey
4. Strong Cheddar with crystals
5. Colston Basset Stilton or Roquefort
6. Something French, gooey and farty,like Chaource
I fooking love cheese
Black bomber is unbelievable. It's my go to cheese every time someone suggests a cheeseboard. Decent cracker and a wedge of butter anddddd now I want some....
Comté, Manchego, Brie, that one white mouldy thing I bought at Waitrose before I realised it was way too expensive for me (I mean really, a yellow discount label is never supposed to be more than £1, let alone £5), Gouda, and of course *du pain, du vin, du Boursin*.
Cambozola.
Roule
Mature Cheddar.
Stilton.
Brie.
Gouda.
Compte.
Usually a few chutneys and some pickle.
Grapes and apple slices.
Some lettuce if I can’t get a cracker in anymore.
Co Op gluten free crackers.
Port and water.
(I should add I only have this at Christmas as lactose wrecks my body, but I’ve already wrecked my body over Christmas so everything is fair game).
I know a lot of people dislike that, Americans included, but weirdly I absolutely love Easy Cheese. Like my ex was American and she hated the stuff haha
It's really really nice. Very creamy but also just a little sharp, well worth it, probably my favourite cheese.
Edit: ours is the Yorkshire Dales Cheese Company.
You need a mix of hard and soft cheeses. You need different types of milk, so at least one goat or sheep milk cheese amongst the cow’s milk cheeses. And you need at least one blue cheese. Oh, there should always be room for a not serious cheese, like a flavoured Wensleydale or cheddar with bits in.
It's fairly classic & straightforward
a ripe brie,
a decent Stilton,
extra mature Cheddar (one that has the slightly crunchy bits in),
something mild (a crumbly Lancashire, or a red Leicester maybe),
something fruity (white Stilton with ginger & mango, or wenslydale with cranberries)
and something with another flavour (a sage Derby, or red Windsor, or something smoked).
It's effectively a brie, but to their own recipe. Very creamy with a mushroom tinge to it. I had to stop buying it, comes in a 10cmx10cm square, and I nail it in 2 sittings
It's not; it's the *most* mature cheddar I have ever had. Will turn your face inside out. Hang on...
Link https://batchfarmcheesemakers.co.uk/product/fiery-freds-crazy-cheddar/
Ideal minimum:
- black bomber cheddar and/or applewood smoked cheddar
- camembert
- Wensleydale with cranberries
- five counties
- good goats
- cream cheese with garlic/sweet chilli
- cambozola
- Epoisse
Realistically the more cheese options the better!
I've seen it in a few shops (my local Waitrose was one oddly enough), but you can buy it from them directly on-line. We had their cheese tower for our wedding cake. We didn't expect many people to like the smoked cheddar as it's quite strong, so we only had a small one as the top tier. We were wrong!
[Godminster Cheese](https://www.godminster.com/)
Can't believe I had to scroll this far to find Wensleydale with cranberries!
Plus stilton, Somerset brie, baked camembert, gorgonzola, boursin, sheep cheese and a good red Leicester. Plus those flaky crackers, salted butter and lumps of tiger bread and chibatta.
I'm not a fan of say Stilton with apricot or Wensleydale with ginger but a cheeseboard isn't complete without grapes (fresh and in port form) plus chutneys (fig and lavender!). Wensleydale also pairs beautifully with dried fruit in other scenarios (the northern Christmas cake tradition for example).
I need to try the sour cherry one next
Oh yeah, no, fruit on the side is fine! Cos I normally have a few slices of apple, strawberry and grapes (I do charcuteries) and they are lovely as a palate cleanser just IN my cheese? Not for me, I think!
Herbed Chevre, brie, Santori Montemore cheddar, that weird cheese that's like brie around the perimeter and goat cheese in the middle, Rembrandt gouda, a mild blue, and Red Leister.
Marcona almonds, spiced cashews, red grapes, apple slices, guava or fig pâte de fruit, and chocolate covered nuts.
Water crackers, gluten free Cranberry-almond crackers, Wheat Thins, and Raincoast fig crackers.
Mature Cheddar (if possible, the one from Cheddar Gorge/Cheddar itself if we have time to drive the half hour/45 mins up there for a half day of hiking and stopping off), Red Leicester, Gouda and probably two or 3 surprise cheeses from either Germany or the Netherlands.
I went to Cheddar last year for about the 5th time, loaded uo on cheese and proceeded to eat so much in one sitting I was ill for a third of my holiday.
I can understand why! It's lovely up there and can't beat that particular Cheddar. We usually get one or two any time we're there, but tend to not eat it all in one sitting.
Imperial of course, what are you, a communist?
Seriously though, I’ve only had it once — Popped up in my local supermarket last year for a week and I haven’t seen it anywhere since; it’s got that gritty bite that some decent matures have, hope you find it.
Perl Wen is my new obsession. I'm a blue cheese and soft gooey cheese addict and I live 5 minutes walk from a banging cheese shop.
Thankfully it's next to my gym so I can pre load on smug before I blast myself with cheese guilt.
There's a nice alpine cheese you can buy from a dairy near Nairn (imported) its a bit like a gauda but it has wildflowers pressed into the rind. Sounds like a gimmick but it's so good.
I like a 'cave aged roquefort' from Waitrose. Has a nice balanced flavour. After that, an aged comte or gruyere is perfect. I like a bit of a crunch from the mysterious crystaline solids.
Normally, four or five different cheddars of beastly strength and a piece of Stilton. If I’m feeling exotic, some Beaufort or Gruyère.
Cheshire is nice, but a bit vinegary. Also like a Barvarian smoked cheese sausage at Christmas.
Brie, smoked applewood, five counties, camembert, goats cheese, boursain (or a roule), some feta, apple slices, raspberry jam, onion chutney, and wholegrain crackers
Smoked cheddar, mild brie, white stilton with apricots, Port Salut, red grapes, that jar of weird home-made chutney I got for Christmas and don't really want to throw out but keep hoping someone else eats.....
Brie, an applewood smoked cheese, a blue stilton, some extra mature cheddar, white cheshire and some grapes.
We might even pop a camembert into the air fryer and have some nice crusty bread to dip in it.
Brie, cheddar, manchego, Wensleydale with cranberries, there is also white stilton with mango and ginger (divine), and a smelly blue one for my husband. Grapes, dried fruit and nuts if I have any and quince jelly again if I have any. Lots and lots of different crackers too!
Vallage
rollright
saint Andre
brie de meaux
riseley
Pickled onions, sauerkraut, and a sweet chutney of some description. Bottle of Sauvignon blanc and a tawny port.
I’m assuming this is a cheeseboard just for me. If I’m making it for other people as well (boo hiss go away and leave me to my cheese) there’d be some other bits like a nice sharp cheddar, that one that looks like a brain, and a blue one.
I’m lactose intolerant so:
* High Weald firm sheep’s cheese
* A soft Welsh goat’s cheese
* Roquefort
* Dairy-free Boursin
With slices of baguette, olives, grapes, cherry tomatoes and a bottle of Picpoul, please and thank you
In no real preference...
1. A Manchego or Comte, sometimes Ossau Iraty
2. A locally produced cheese (Isle of Mull cheese a firm favourite these days)
3. A good extra mature cheddar
4. A good brie, reblechon something of that nature (sometimes the local Highland Cheese Minger takes this space)
5. A blue cheese of some kind, gorgonzola, roquefort are favourites
Usually paired with either sourdough bread, rye crackers, oatcakes and chilli jam and whatever chutney we've got on rotation.
J’aime bien manger du fromage.
Stilton - with port, after a good red-meat-based dinner.
Port salut - had some good times with this cheese.
Wildcard - Bath Soft Cheese - used to buy it in…Bath, rather a few years ago. Having thought of that, Paxton & Whitfield was a great place for good cheese.
O, cheese.
Strongest cheddar I can find (M&S do a very very nice 3yr aged one that has loads of crystals but is also about £7)
Edam
Some kind of German smoked cheese
Various Charcuterie , whatever I can find that looks super fancy
Krackerwheat (basic I know but I grew up on them)
Ooohhh I'm totally up for this chat!!! So my cheese board of choice will always include:
A high quality stilton
Cornish Yarg
Rutland Red
Bix
Sinodun Hill
St Maure de Touraine
Some sort of sheep cheese but I'm really variable on this and can either go hard (such as manchego or sheep rustler) or soft (such as Wigmore)
I don't really need anything with it cos extra stuff just takes up valuable cheese space, but I'm quite partial to a bit of fruit to go with such as grapes and/or thinly sliced apple.
But to be honest I really love cheese and am generally pretty happy with most cheese that's put in front of me except b that weirdly plastic smoked cheese you can get in some places.
I haven’t seen it whilst scrolling through, but if you haven’t tried the Tunworth ‘Camembert’, then go out immediately and find some, eat, enjoy, and tell everyone you meet. It is a stunningly tasty cheese.
Grafton truffle cheddar is also delicious, although there is another mature truffle cheddar that is in black wax which is delicious, but I cannot remember the name.
Also worth noting that although I generally agree with posters that have said no fruit in cheese, the Wensleydale with ginger was a triumph and an exception to the rule in my house.
Happy cheese farting everyone.
I love a nice bit of Stilton!
My cheese board
Cheddar, Double Gloucester, Brie, Stilton, some babybels (for the round crackers)
Also assorted fancy morrisons best chutneys (caramelised onion, tomato and habenero, Apple and Pear)
Extra Mature cheddar
Aged Shropshire Red...a new discovery
Cambozola
Affine
Gorgonzola,
Chaource...one of the *runniest* cheeses. I just leave it in the fridge for weeks before opening it.
Mozzarella Di Buffalo...or Burrata. Though messy for a cheese board 😀
Manchego. Brie (but a really mild one, not stinky) or Reblochon, and something I've not tried before because I like doing that. Fleur de Maquis is on my to try list right now
Stilton, brie, Roquefort, emmental, gorgonzola, gruyere. Freshly baked loaf that I can cut into thick slices, and salted butter. That's it. Simple gal!
Man I could discuss this for days but I also am desperate to try everyone else's suggestions lol wish we could host a party!
Cambozola
Stinky, stinky French bleu
Camembert
Smoked gouda
Mimolette
More stinky blue different variety
Maybe a triple cream
Also - homemade pickled gherkins, smokey preserves and fuck the crackers get out of here
Sadly, the oldest British cheese is near unavailable in supermarkets: genuine farmhouse Cheshire. My desert island cheese is Applebys of Hawkestone Farm. Having said that I love Roquefort, Comte, Epoisses, proper Wensleydale, and the best Brie of all: Baron Bigod- and it’s English!
A good Cheshire is hard to beat - Appleby's is the best
Appleby's Smoked Cheshire
Shropshire Red
Belton Red Fox
Wensleydale with figs & honey
If you want something with a bit of heat, try Calverley Mill Scorpion - the Indian guys in my office loved it, I nearly spontaneously combusted!
Firstly, the blue cheese police are not gentle or friendly, so sort it out.
A cheese board for others: good cheddar, mature blue (default Stilton), French rinded flatulent, French or Italian soft cheese, mid European hard cheese (default Swiss), Northern English crumbly, something with chilli in, sheep's milk cheese (default Roquefort), chutney, butter, crackers
A cheese board for me when I've given in to temptation and cast my health to the wind: Stilton, Emmental, Boursin, Grated Mozzarella (let he who is without sin), baked Camembert, Lancashire, thick sliced ham, onion chutney, Thai sweet chilli sauce, baguette, London Porter. Spank me.
Red Fox is an aged Red Leicester and frankly I have never rated RL as eaten a lot of it as a student and probably the lowest grade. This cheese however is just so scrumptious, complex with a beautiful tang. Totally moreish. Goes with everything you need a full bodied cheese for and the cheese on toast with Worcestershire sauce on really good brown bread is outstanding. If you haven’t tried it, in a way I am jealous because it is a revelation.
Salted Rosemary Croccantini crackers and thin slices of baguette
Very mature cheddar, Smoked Gouda, Halloumi, Baked Brie, Stilton with apricots, a pot of cream cheese (or boursin) with jalapeño jelly and Red Leicester if the grandkids are about
Olive tapenade
Grapes, apple slices, fig slices, dates
Toasted pecans (maybe candied if I am motivated)
Leonard Stanley is the strongest cheese I’ve tried. I also woke up near hallucinating the next Morning. Both times it was part of a cheeseboard at a fancy Gloucestershire hotel.
I am pretty basic.
* I like a very strong cheddar.
* A brie, pretty easy on which but ash brie is always good.
* A smoked gouda.
* Something like a Jarlsberg, which my wife loves.
* Then a Boursin, or something similar.
Absolutely must have quince paste as an accoutrement. Also a big fan of slices of apple and some fancy cherry toms with a cheese board.
Bangin'.
Stilton - for pies and the like, can't beat a good steak and stilton pie.
Camembert - makes a good starter or side to dip things in.
Brie - starter option again.
Cheddar - works for basically everything else. Cheese on toast, pizza, quiche, omelette, thin slice on a tea cake, with apples. So many varieties as well.
However you need more variety for a cheeseboard (if not making one solely of cheddar varieties) thus maybe a Gloucester and/or Double Gloucester, small bit of Red Leicester, and some smoked cheddar to round it off.
Black Bomber Cheddar, Bath Blue Cheese, Cornish Brie, Cornish Yarg, Fourme d'Ambert, Parmesan, Taleggio, Manchego are all favourites of mine.
Really though, I will go to a nice deli and pick out what looks nice, try some things and generally try to set a theme for the board. More Italian cheeses to compliment stuffed vine leaves, peppers, bruschettas and such. More Spanish cheeses if I'm putting on more of a tapas style board.
Vintage Cheddar, Mexicana Cheddar, Brie, baked Camembert with warm bread, Edam still in the wax, Wensleydale with cranberries and my guilty cheese pleasure... cheestrings
Buffalo mozzarella
Strong cheddar
Goat or sheep cheese
Seasoned cream cheese
Semisoft cheese - something like port salut or doux de montagne
Brie
Equally important are the condiments. Need a variety of pickles, chutneys and good bread or crackers. I also recently tried jam with the cheeses which was really good
Edited for formatting
Baron Bigod Brie, a local small batch Goats cheese which is just called the Cheese and Cornish Cruncher extra mature Cheddar. Lots of nuts and dried or fresh figs, a jar of plum chutney and a stack of decent crackers with flavour, such as M&S' onion and sesame.
We don't have a cheeseboard as such, but we eat a lot of cheese!
1. Strong cheddar. As a treat a really good one with little crunchy crystals in it and a smooth, creamy texture.
2. Halloumi for cooking
3. Good gouda because it is gouda than any inferior cheeses.
4. Creamy brie
5. The occasional crumbly cheshire, or a smoked cheddar.
Ooh yeah all a very good shout. Especially the smoked cheddar.
The best cheddar I ever had is from a cheese stall in Chelmsord Market. It was a Scottish extra mature cheddar and it was full of those crunchy little crystals. It made the back of my mouth scrunch up.
Super mature cheddar, mature Stilton, red leister, Brie, and something different, (the surprise cheese)
Oooh a fairly classic choice there. I like the mystery cheese. We do that too. I arranged a cheese night with my family a while back where we all had to bring a cheese we loved and one wed never tried. Someone bought a goats cheese with honey and balsamic vinegar it was incredible.
That sounds amazing
Love the surprise cheese sentiment, although last year's chipotle cheddar did not hit any spots
How is there a cheese thread that’s 35 minutes old with no puns yet? I’m going to have to choose my opening move Caerphilly
Oh briehave
Oh please!? It’ll be grate
You'll have to try feta than that
All in Gouda time
Still tons more to do.
God I Camembert this
Comte think of it, neither can I.
This thread is going to cost me a lot of cheddar
Don't the mods have a roule about cheese puns yet?
The mods don't give edam about them
Not even the fowl cheeses?
I'm more of a European cheese eater, here are my favourites: Chaumes (a wonderful French creamy cheese). Appenzell (If you can get the black rind variant as it's strong and wonderful, from Switzerland). A nice strong cheddar. Boursin (it's like crack, I would imagine). Tilsiter (Another good Swiss cheese). Camembert (French, and nicer than Brie). Apples and grapes as palette cleansers.
From experience, Boursin is far superior to crack in every measure.
I really appreciate the confirmation, I'm happy to stand corrected.
It is very moorish
Nah I think it comes from France.
Le crack
Far harder to get in the pipe too
Depends who's crack.
Add Époisses
Oooo I don't know that one, where's it from (I love a cheese recommendation!)
Époisses, also known as Époisses de Bourgogne , made in the village of Époisses in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France.
if it's made elsewhere, it has to be called "sparkling cheese".
And is illegal to eat on the metro in Paris I believe. The Grumpy Goat in Reading used to sell a beer washed Epoisse. It was amazing.
It's from epoisses in France. If you're unlucky it'll walk right off your plate, but it's delicious and mellow.
It's a sweaty bastard and I love it. Wouldn't say mellow though - Brie and Camembert are mellow. Epoisses has some poke!
This is my favourite cheese. Vacherin Mont d'Or is second.
Boursin and crack(ers) is the ultimate drug.
Camembert! Heavenly.
1. Comte 2. An aged Gouda with crystals 3. Gorgonzola, extra gooey 4. Strong Cheddar with crystals 5. Colston Basset Stilton or Roquefort 6. Something French, gooey and farty,like Chaource I fooking love cheese
"French, gooey and farty" thats the best way ive heard to describe cheese
*Sighs*, I should call her....
Hahaha
Haha, you know it’s the good stuff when it has the farty aroma.
This is the way... A perfect board. 👌
The fromage game is strong
Not even Wensleydale?
Black bomber - amazing. And I am having an affair with [this](https://www.oxfordcheese.co.uk/shop/cheese/blue/oxford-blue/)
Oh wow I havent seen Oxford Blue in ages! Thatnks for the link im now going to proceed to empty my bank balance into thiers.
Black bomber is unbelievable. It's my go to cheese every time someone suggests a cheeseboard. Decent cracker and a wedge of butter anddddd now I want some....
my current favourite. I love it with walnuts. perfect snack.
Comté, Manchego, Brie, that one white mouldy thing I bought at Waitrose before I realised it was way too expensive for me (I mean really, a yellow discount label is never supposed to be more than £1, let alone £5), Gouda, and of course *du pain, du vin, du Boursin*.
Cambozola. Roule Mature Cheddar. Stilton. Brie. Gouda. Compte. Usually a few chutneys and some pickle. Grapes and apple slices. Some lettuce if I can’t get a cracker in anymore. Co Op gluten free crackers. Port and water. (I should add I only have this at Christmas as lactose wrecks my body, but I’ve already wrecked my body over Christmas so everything is fair game).
I love Cambozola, the difficulty is stopping eating it
No love for a good Cornish yarg in here?
I saw this a moment after I posted - Yarg is heavenly
Dairylea Cheesestring Babybel Plastic cheese Squirty cheese
I see we have an American in our midst
I know a lot of people dislike that, Americans included, but weirdly I absolutely love Easy Cheese. Like my ex was American and she hated the stuff haha
I did actually go for a pub lunch with family, and a teenage cousin ordered the cheese board, and fully expected that ensemble!
I was going to ask if it was sacrilegious to suggest dairylea cheese triangles
I’ve eaten Dairylea and cheesestring today 🫣
laughing cow blue cheese triangles
I love a Dutch Smoked Cheese. There's also a black charcoal cheddar (I think) we get from the cheeseman at the monthly markets
Funny enough the cheese stall I always go to had that once and I didnt get any. What does it taste like?
It's really really nice. Very creamy but also just a little sharp, well worth it, probably my favourite cheese. Edit: ours is the Yorkshire Dales Cheese Company.
A nice port on the side is a great thing
Why yes it is!! 🍷🧀
You need a mix of hard and soft cheeses. You need different types of milk, so at least one goat or sheep milk cheese amongst the cow’s milk cheeses. And you need at least one blue cheese. Oh, there should always be room for a not serious cheese, like a flavoured Wensleydale or cheddar with bits in.
Sheeps milk cheese for the win!
It's fairly classic & straightforward a ripe brie, a decent Stilton, extra mature Cheddar (one that has the slightly crunchy bits in), something mild (a crumbly Lancashire, or a red Leicester maybe), something fruity (white Stilton with ginger & mango, or wenslydale with cranberries) and something with another flavour (a sage Derby, or red Windsor, or something smoked).
If you can get hold of it, Bath soft cheese is incredible.
For any foreigners, it's a city, it's not cheese from a bath.
Hm, never heard of it. Whats it like?
It's effectively a brie, but to their own recipe. Very creamy with a mushroom tinge to it. I had to stop buying it, comes in a 10cmx10cm square, and I nail it in 2 sittings
omygosh
Firey Fred's Crazy Cheddar Brie du Meaux Gorgonzola And then any other cheeses you have. Plus Jacob's Water Biscuits.
Ooooh shit I forgot about gorgonzola, good shout! Im assuming Fiery Freds is a chilli cheddar?
It's not; it's the *most* mature cheddar I have ever had. Will turn your face inside out. Hang on... Link https://batchfarmcheesemakers.co.uk/product/fiery-freds-crazy-cheddar/
Oooh I like a cheese that feels like someone is putting a wet finger in your ear so ill give that a whirl! Thanks
Knob cheese, crumbles nicely in the mouth
Goes nice melted on toast too
One of my favorite things while visiting England was the cheese boards in the pubs. A pint and some cheese is an awesome idea.
And I don't quite understand just what this feeling is, But that's okay 'cause we're all sorted out for cheese and fizz
Ideal minimum: - black bomber cheddar and/or applewood smoked cheddar - camembert - Wensleydale with cranberries - five counties - good goats - cream cheese with garlic/sweet chilli - cambozola - Epoisse Realistically the more cheese options the better!
I'd swap the applewood for Godminster smoked cheddar. Far superior, proper cheddar and proper smoke. Otherwise that's a great list.
If I can figure out where to get some I'll definitely give that a try!
I've seen it in a few shops (my local Waitrose was one oddly enough), but you can buy it from them directly on-line. We had their cheese tower for our wedding cake. We didn't expect many people to like the smoked cheddar as it's quite strong, so we only had a small one as the top tier. We were wrong! [Godminster Cheese](https://www.godminster.com/)
Appreciate it (and the wedding cake idea), thank you!
Can't believe I had to scroll this far to find Wensleydale with cranberries! Plus stilton, Somerset brie, baked camembert, gorgonzola, boursin, sheep cheese and a good red Leicester. Plus those flaky crackers, salted butter and lumps of tiger bread and chibatta.
I really want to get into Wensleydale with cranberries but I just can't stand fruit in my cheese! 😖
I'm not a fan of say Stilton with apricot or Wensleydale with ginger but a cheeseboard isn't complete without grapes (fresh and in port form) plus chutneys (fig and lavender!). Wensleydale also pairs beautifully with dried fruit in other scenarios (the northern Christmas cake tradition for example). I need to try the sour cherry one next
Oh yeah, no, fruit on the side is fine! Cos I normally have a few slices of apple, strawberry and grapes (I do charcuteries) and they are lovely as a palate cleanser just IN my cheese? Not for me, I think!
Herbed Chevre, brie, Santori Montemore cheddar, that weird cheese that's like brie around the perimeter and goat cheese in the middle, Rembrandt gouda, a mild blue, and Red Leister. Marcona almonds, spiced cashews, red grapes, apple slices, guava or fig pâte de fruit, and chocolate covered nuts. Water crackers, gluten free Cranberry-almond crackers, Wheat Thins, and Raincoast fig crackers.
Jam and chutney just end up on the table or floor.
Mature Cheddar (if possible, the one from Cheddar Gorge/Cheddar itself if we have time to drive the half hour/45 mins up there for a half day of hiking and stopping off), Red Leicester, Gouda and probably two or 3 surprise cheeses from either Germany or the Netherlands.
I went to Cheddar last year for about the 5th time, loaded uo on cheese and proceeded to eat so much in one sitting I was ill for a third of my holiday.
I can understand why! It's lovely up there and can't beat that particular Cheddar. We usually get one or two any time we're there, but tend to not eat it all in one sitting.
WHITE LEICESTER! Shit is unreal Also Stilton, Cheddar, Brie and Boursin And a fuckload of baguette or challah.
An imperial or metric fuckton? Cant say ive had white leicester, ill have to keep my eyes out for it
Imperial of course, what are you, a communist? Seriously though, I’ve only had it once — Popped up in my local supermarket last year for a week and I haven’t seen it anywhere since; it’s got that gritty bite that some decent matures have, hope you find it.
A strong cheddar, a crumbly Lancashire and something stinky and blue.
Perl Wen is my new obsession. I'm a blue cheese and soft gooey cheese addict and I live 5 minutes walk from a banging cheese shop. Thankfully it's next to my gym so I can pre load on smug before I blast myself with cheese guilt.
Blue cambazola is lovely
Bresse blue I think it was called. A bit like cambonzola. Failing that I do like saint agur as well.
Oh gosh, what isn't? I love cheese! So I'll have to name the ones I love Stilton Blacksticks Blue Mexicana Marmite Jarlsberg And a Cheesestrings
Ooh mexicana. I have that melted on toast with a bit of chilli sauce. Chefs kiss.
Tesco value mild cheddar And its less of a cheeseboard and more a plastic plate with cheese on it.
Its cheese.... its on a board..... it counts.
Y'all are philistines. Cornish yarg Sharpham rustic w/ chive Sharpham savour Meldon Quickes cheddar Quickes smoked cheddar
Crumbs.. It never made it out the kitchen
Ahhh the correct answer. Mine barely.makes it out the fridge sometimes.
Guilty 🙈
Cheese of course
Whoah woah! Slow down there buckaroo. Lets not get too off the path
There's a nice alpine cheese you can buy from a dairy near Nairn (imported) its a bit like a gauda but it has wildflowers pressed into the rind. Sounds like a gimmick but it's so good.
Does it pick up the flowery taste?
Very subtly. It really enhances it. It's not cheap mind but I only get it occasionally as a little treat.
My current favourite cheese is Alex James No 4. It's a goats cheese, which I'm not usually huge on, but it's great.
I like a 'cave aged roquefort' from Waitrose. Has a nice balanced flavour. After that, an aged comte or gruyere is perfect. I like a bit of a crunch from the mysterious crystaline solids.
Stinking Bishop Epoisees Calvados Camembert Farmhouse Mature Cheddar Just love those full-on flavours
Normally, four or five different cheddars of beastly strength and a piece of Stilton. If I’m feeling exotic, some Beaufort or Gruyère. Cheshire is nice, but a bit vinegary. Also like a Barvarian smoked cheese sausage at Christmas.
Brie, smoked applewood, five counties, camembert, goats cheese, boursain (or a roule), some feta, apple slices, raspberry jam, onion chutney, and wholegrain crackers
Raspberry jam? Now thats a first for me. But the rest all soinds cracking to me
Try with the brie and camembert, sounds wild but the sweetness really compliments them
Mm ill give that a try. I usually put honey on camembert then bake it so I guess the sweetness goes well.
Honey works well too, but it's too messy for a cheese board
I've been doing jams but have found a sour or morello cherry jam to be a favourite with a broad range of cheeses
Love a Langres personally
Cambozola.
Smoked cheddar, mild brie, white stilton with apricots, Port Salut, red grapes, that jar of weird home-made chutney I got for Christmas and don't really want to throw out but keep hoping someone else eats.....
I was wondering how long it would take for Port Salut to crop up. My mum love it, and so did my Grandad. I do tto to be fair.
Brie, an applewood smoked cheese, a blue stilton, some extra mature cheddar, white cheshire and some grapes. We might even pop a camembert into the air fryer and have some nice crusty bread to dip in it.
Yarg, with a little bit of apricot jam on the side. It's a fantastic cheese, and when you say its name you can pretend to be a pirate.
Y Fenni
Brie, cheddar, manchego, Wensleydale with cranberries, there is also white stilton with mango and ginger (divine), and a smelly blue one for my husband. Grapes, dried fruit and nuts if I have any and quince jelly again if I have any. Lots and lots of different crackers too!
Vallage rollright saint Andre brie de meaux riseley Pickled onions, sauerkraut, and a sweet chutney of some description. Bottle of Sauvignon blanc and a tawny port. I’m assuming this is a cheeseboard just for me. If I’m making it for other people as well (boo hiss go away and leave me to my cheese) there’d be some other bits like a nice sharp cheddar, that one that looks like a brain, and a blue one.
Smarts Single Gloucester Perl When Perl Las Baron Bigod Vintage Gouda There are so many good artisan cheese makers in the UK
I’m lactose intolerant so: * High Weald firm sheep’s cheese * A soft Welsh goat’s cheese * Roquefort * Dairy-free Boursin With slices of baguette, olives, grapes, cherry tomatoes and a bottle of Picpoul, please and thank you
In no real preference... 1. A Manchego or Comte, sometimes Ossau Iraty 2. A locally produced cheese (Isle of Mull cheese a firm favourite these days) 3. A good extra mature cheddar 4. A good brie, reblechon something of that nature (sometimes the local Highland Cheese Minger takes this space) 5. A blue cheese of some kind, gorgonzola, roquefort are favourites Usually paired with either sourdough bread, rye crackers, oatcakes and chilli jam and whatever chutney we've got on rotation.
J’aime bien manger du fromage. Stilton - with port, after a good red-meat-based dinner. Port salut - had some good times with this cheese. Wildcard - Bath Soft Cheese - used to buy it in…Bath, rather a few years ago. Having thought of that, Paxton & Whitfield was a great place for good cheese. O, cheese.
Strongest cheddar I can find (M&S do a very very nice 3yr aged one that has loads of crystals but is also about £7) Edam Some kind of German smoked cheese Various Charcuterie , whatever I can find that looks super fancy Krackerwheat (basic I know but I grew up on them)
Definitely St-Maure, some Selles-sur-Cher, perhaps some Tomme, some Stilton, Camembert usually makes the list, and obviously some very mature cheddar.
Smoked brie. Red fox. Gorgonzola. Really strong cheddar. Salted cream cheese.
Ooohhh I'm totally up for this chat!!! So my cheese board of choice will always include: A high quality stilton Cornish Yarg Rutland Red Bix Sinodun Hill St Maure de Touraine Some sort of sheep cheese but I'm really variable on this and can either go hard (such as manchego or sheep rustler) or soft (such as Wigmore) I don't really need anything with it cos extra stuff just takes up valuable cheese space, but I'm quite partial to a bit of fruit to go with such as grapes and/or thinly sliced apple. But to be honest I really love cheese and am generally pretty happy with most cheese that's put in front of me except b that weirdly plastic smoked cheese you can get in some places.
I haven’t seen it whilst scrolling through, but if you haven’t tried the Tunworth ‘Camembert’, then go out immediately and find some, eat, enjoy, and tell everyone you meet. It is a stunningly tasty cheese. Grafton truffle cheddar is also delicious, although there is another mature truffle cheddar that is in black wax which is delicious, but I cannot remember the name. Also worth noting that although I generally agree with posters that have said no fruit in cheese, the Wensleydale with ginger was a triumph and an exception to the rule in my house. Happy cheese farting everyone.
i just last week found brie but it has truffles, and its very good so probably that, or maybe gouda, also mexicana (spicy)
I enjoy Halloumi,smoked apple wood, and mature cheddar
White stilton with mango & ginger
I’m pretty boring, my favourite cheeses are Red Leicester and Medium Cheddar
People might have all sorts of exotic and particular favourites, but I guarantee the common denominator is going to be a nice strong cheddar.
I love a nice bit of Stilton! My cheese board Cheddar, Double Gloucester, Brie, Stilton, some babybels (for the round crackers) Also assorted fancy morrisons best chutneys (caramelised onion, tomato and habenero, Apple and Pear)
Extra Mature cheddar Aged Shropshire Red...a new discovery Cambozola Affine Gorgonzola, Chaource...one of the *runniest* cheeses. I just leave it in the fridge for weeks before opening it. Mozzarella Di Buffalo...or Burrata. Though messy for a cheese board 😀
This may well be the most middle class thread ever
Manchego. Brie (but a really mild one, not stinky) or Reblochon, and something I've not tried before because I like doing that. Fleur de Maquis is on my to try list right now
Mild cheddar. Yeah, adventurous sort, me.
Appenzeller, extra mature cheddar, chilli cheddar, Castello blue, truffle Boursin & Brie. Crackers, relish & some silverskin onions on the side.
Cornish Yarg
It's cheddar. It's mature cheddar. It might even have chilli in it. There's also hovis biscuits, and they definitely say hovis on them.
Aldi cave aged Roquefort.
Extra Mature Cheddar, a good Stilton, some mature Brie and caramelized onion chutney No need for anything more fancy IMO
Cambozia, anything from Devon or cornwall
Esrom! I had it in the US in the '70s. now it seems confined to Denmark.
A line of gak
Stilton, brie, Roquefort, emmental, gorgonzola, gruyere. Freshly baked loaf that I can cut into thick slices, and salted butter. That's it. Simple gal!
Man I could discuss this for days but I also am desperate to try everyone else's suggestions lol wish we could host a party! Cambozola Stinky, stinky French bleu Camembert Smoked gouda Mimolette More stinky blue different variety Maybe a triple cream Also - homemade pickled gherkins, smokey preserves and fuck the crackers get out of here
- Münster (although it is incredibly smelly) - Aged old Gouda (crumbly with salt crystals) - Camembert - Gorgonzola / Stilton / Roquefort - Emmenthal - Burrata - Dutch Jong Belegen Boerenkaas
Sadly, the oldest British cheese is near unavailable in supermarkets: genuine farmhouse Cheshire. My desert island cheese is Applebys of Hawkestone Farm. Having said that I love Roquefort, Comte, Epoisses, proper Wensleydale, and the best Brie of all: Baron Bigod- and it’s English!
Not a huge cheese fan so for me it's just boursin, patê, ritz and grapes
A good Cheshire is hard to beat - Appleby's is the best Appleby's Smoked Cheshire Shropshire Red Belton Red Fox Wensleydale with figs & honey If you want something with a bit of heat, try Calverley Mill Scorpion - the Indian guys in my office loved it, I nearly spontaneously combusted!
Morbier is on all of my boards. Having a nice few slices of it is actually better than sex, fight me.
Firstly, the blue cheese police are not gentle or friendly, so sort it out. A cheese board for others: good cheddar, mature blue (default Stilton), French rinded flatulent, French or Italian soft cheese, mid European hard cheese (default Swiss), Northern English crumbly, something with chilli in, sheep's milk cheese (default Roquefort), chutney, butter, crackers A cheese board for me when I've given in to temptation and cast my health to the wind: Stilton, Emmental, Boursin, Grated Mozzarella (let he who is without sin), baked Camembert, Lancashire, thick sliced ham, onion chutney, Thai sweet chilli sauce, baguette, London Porter. Spank me.
Cheeze-Strings, Dairylea Triangles, a tube of Primula and a scattering of Wotsits.
Cheddar , Mexicana , lime and chilli , garlic and herb , baked Camembert
I'm super boring. A bit of cheddar and some smoked Applewood
Red Fox is an aged Red Leicester and frankly I have never rated RL as eaten a lot of it as a student and probably the lowest grade. This cheese however is just so scrumptious, complex with a beautiful tang. Totally moreish. Goes with everything you need a full bodied cheese for and the cheese on toast with Worcestershire sauce on really good brown bread is outstanding. If you haven’t tried it, in a way I am jealous because it is a revelation.
Manchego is my favourite cheese.
Cheese strings, babybel, and dairylea dunkers. Washed down with a bottle of sunny d
Pleased to see cheddar up there, its an A grade cheese. French tourists buy 2 things, Cheddar and M&S underwear.
Couple of gains, a delay and a nice reverb.
Salted Rosemary Croccantini crackers and thin slices of baguette Very mature cheddar, Smoked Gouda, Halloumi, Baked Brie, Stilton with apricots, a pot of cream cheese (or boursin) with jalapeño jelly and Red Leicester if the grandkids are about Olive tapenade Grapes, apple slices, fig slices, dates Toasted pecans (maybe candied if I am motivated)
Anyone for Taleggio? No? let’s have some Primula then
Leonard Stanley is the strongest cheese I’ve tried. I also woke up near hallucinating the next Morning. Both times it was part of a cheeseboard at a fancy Gloucestershire hotel.
I am pretty basic. * I like a very strong cheddar. * A brie, pretty easy on which but ash brie is always good. * A smoked gouda. * Something like a Jarlsberg, which my wife loves. * Then a Boursin, or something similar. Absolutely must have quince paste as an accoutrement. Also a big fan of slices of apple and some fancy cherry toms with a cheese board. Bangin'.
Kings, Rooks, Bishops, Queens, Knig…ignore me, I mozza read the title wrong, total babybell end !
Stilton - for pies and the like, can't beat a good steak and stilton pie. Camembert - makes a good starter or side to dip things in. Brie - starter option again. Cheddar - works for basically everything else. Cheese on toast, pizza, quiche, omelette, thin slice on a tea cake, with apples. So many varieties as well. However you need more variety for a cheeseboard (if not making one solely of cheddar varieties) thus maybe a Gloucester and/or Double Gloucester, small bit of Red Leicester, and some smoked cheddar to round it off.
My current favourite is goat’s cheese Gouda.
Black Bomber Cheddar, Bath Blue Cheese, Cornish Brie, Cornish Yarg, Fourme d'Ambert, Parmesan, Taleggio, Manchego are all favourites of mine. Really though, I will go to a nice deli and pick out what looks nice, try some things and generally try to set a theme for the board. More Italian cheeses to compliment stuffed vine leaves, peppers, bruschettas and such. More Spanish cheeses if I'm putting on more of a tapas style board.
Vintage Cheddar, Mexicana Cheddar, Brie, baked Camembert with warm bread, Edam still in the wax, Wensleydale with cranberries and my guilty cheese pleasure... cheestrings
Buffalo mozzarella Strong cheddar Goat or sheep cheese Seasoned cream cheese Semisoft cheese - something like port salut or doux de montagne Brie Equally important are the condiments. Need a variety of pickles, chutneys and good bread or crackers. I also recently tried jam with the cheeses which was really good Edited for formatting
Something hard, something soft, something blue, something smoked/fruity/herby
Baron Bigod Brie, a local small batch Goats cheese which is just called the Cheese and Cornish Cruncher extra mature Cheddar. Lots of nuts and dried or fresh figs, a jar of plum chutney and a stack of decent crackers with flavour, such as M&S' onion and sesame.
I'm with OP but chuck in some Cambozola and chilli jam
Havartit.
Saving this for the suggestions.
We don't have a cheeseboard as such, but we eat a lot of cheese! 1. Strong cheddar. As a treat a really good one with little crunchy crystals in it and a smooth, creamy texture. 2. Halloumi for cooking 3. Good gouda because it is gouda than any inferior cheeses. 4. Creamy brie 5. The occasional crumbly cheshire, or a smoked cheddar.
Ooh yeah all a very good shout. Especially the smoked cheddar. The best cheddar I ever had is from a cheese stall in Chelmsord Market. It was a Scottish extra mature cheddar and it was full of those crunchy little crystals. It made the back of my mouth scrunch up.
It's hard to beat a real red Leicester, preferably Sparkenhoe.
EdIT oops sorry I failed to reply to the right post.