#23

Tell you what makes me sad, breaking into a camembert (or its ilk) and discovering it is too young.

#24

same thing innit mate?

#25

top 5 would be pretty blue-heavy but fantasy 5 cheese board would be:

mature cheddar
stichelton
yarg
brie

  • some decent goat’s cheese
#26

Not quite. Membrillo is a bit more like a stiff paste, whereas jelly is a bit more like a jam.

You can make the former out of the pulp left over from the latter.

(or at least, what we call Quince jelly in this country is different to what we call membrillo)

#27

ah okay. I’ve always used quince jelly to refer to membrillo as I’m more au fait with the latter and usually assume people don’t know what I’m talking about when I refer to membrillo.

#28

Ok turns out Ive never actually had quince jelly. Eat membrillo like daily though man.

#29

Oh right. Yeah.

#30

Knowing the difference between membrillo and quince jelly

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#31

I’ve been properly marckeed there.

#32

Lovely, lovely cheese

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#33

Is there some sort of dickhead cheese app like Tapp’d. I could get right behind that.

#34

I really, really hope that this doesn’t become a thing.

#35

Milk’d

#36

UnPasteuris’d

#37

Clott’d

#38

don’t know what they are, pal

1 Like
#39

I like occasionally finding reblochon in a supermarket and making tartiflette. Otherwise I’m fairly plain with my cheeses, not a massive fan of blue cheese

#40

Cheese

2 Likes
#41

Cheese is good but going on about cheese is the equivalent to going on about bacon; very boring and played out.

#42

there’s a lot more variation in cheese than bacon though, which means more to talk about.

Although those shitty facebook recipe videos that are just people adding silly amounts of bacon and (shitty bland american) cheese to stuff are the fucking pits

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