#123

Nailed it, eh?

#124

All the big branded cheddars are good. Seriously Strong - good. Tickler - good. Collier’s Welsh Mining Straight From The Pit - good.

Cathedral’s still good obviously but I did not like it when they brought out the Extra Mature swindle about 20 years ago because Cathedral City Cheddar used to be the Extra Mature version but then they brought out a milder limper version as standard Cathedral City. So yeah black mark for that.

Tickler is the best IMO surprised it hasn’t been mentioned

1 Like
#125

Yeah like edam with a red apple is nice but edam is not a great cheese.

#126

This would be a very mean thing to do, shame on you both

#127

The Dutch ones taste of something at least. laelfy’s cheese is flavour free!

#128

Shit yeah, Tickler is the right answer for branded.

1 Like
#129

Anyone said Primula yet?

Also, when was the time anyone, anywhere bought a wedge of holey cheese like this: :cheese:

#130

Boursin? What?!

#131

:cheese:

#132

Wut? I haven’t said anything about Red Leicester? I’m feeling a bit cheesed off now I just admit.

#133

PINE

2 Likes
#134

I like Red Leicester. There, I said it.

#135

You mean laelfy cheese?

#136

#137

dutch cheese tastes closer to butter than cheese for me.

#138

Please can you explain why you are associating me with Red Leicester as I have not mentioned Red Leicester and have only mention Boursin and blue cheese neither of which are anything like Red Leicester?

1 Like
#139

Yeah, something about this really stinks like a strong blue cheese

1 Like
#140

Red Leicester is just a cheesy red food colouring

Dutch cheeses don’t taste of much but have a satisfying texture

I have an unopened Camembert in my fridge that I bought for Christmas.

Baby Bels are my nomination to the OP.

#141

On the day of my brothers graduation we went to a pub and shared some nachos. As always the cheese was finished with a few nachos left in the bowl. My dad opened a portion of butter and started smearing that on the remaining nachos instead. Animal

2 Likes
#142

You baking that camembert filth?