Shudders - that is a dreadful way to kill a cheese, Meg, I agree with you on that one.
Cheese should be lovingly swaddled in cheese cloth and wrapped in waxed paper. Never cling film or, even worse, tin foil. It is a living organism and needs to breathe.
For those of you who donāt know what we are on about, itās this.
In the Wensleydale sampling room.
Strong Cheddar on toast with a dash of brown sauce
I also love goats cheese, strong Cheddar, White Stilton, Sage Derby and Red Windsor. The vintage Red Leicester is good as well. I always buy my cheeses from a proper cheese shop - never a supermarket. Cannot stand their āprocessed cheesesā - not even for cooking.
Cheese in my house has to be either English, Irish, Welsh or Italian.
I loathe the french slime that is brie or camembert.
I met a lady in a local farm shop whose husband works as a cheese turner in Cheddar Caves.
Now thatās how cheese should be treated.
Kept in caves?
I would agree, Fruitcake, but caves are in short supply just now. I blame brexit!
Yes, you can see them on racks as you tour the cave system. They are a constant temperature all year round so no artificial variants needed for storage.
Cheddar caves aitnāt short, and there are many others round here as well.
āāBlacksticks Blue is a farmhouse soft blue veined cheese made from pasteurised milk of the Butlers family herd of pedigree cows. ā¦ The cheese is aged for about eight weeks during which it develops a distinctive amber hue along with a delicious creamy smooth yet tangy taste.āā
Personally, i donāt think it is very strong but then I do like strong cheese generally.
A milder option is Castello creamy blue which is nice with salad or in a roll.
Philistine !!! - has to be Lea & Perrins Worcestershire Sauce !!!
Itās a shame I donāt make cheese because I do have my own cave under the house. Well itās a damp cellar but it would work. 
Stilton - yes, but I also like the French blue cheese - St:Agur too on Carrās Cheese Melts and washed down with a glass or three of a decent Port.
Mmm, I am not sure Longlegs.
I like Stilton, I often use it in cooking. x
Snobā¦
You are both wrong - it has to be Yorkshire Relish!:-D:-D
Nope, strawberry jam is best with cheese ā¦ no wait, thatās sausages. 
I do like Philadelphia cheese.
Grapes with cheese? 
Havenāt but I sure would love to try it, 
Oh do you will be hooked. X
There was even a song about it.
Philadelphia freedom?
