#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

3 Likes
#43

cheese tho

1 Like
#44

I like Bo’s own-brand value medium cheddar a lot and will always buy it over their own-brand non-value equivalent.

I like brie as well but I hate stilton.

#45

fucking love cheese.

Give me a huge ol’ burrata starter please, thx. Failing that? a baked camembert

for main? Monterey Jack, Mozzerella and VINTAGE ASF cheddar melted on to a burger
OR
Raclette me up

Dessert - Brie, Stilton, MOAR VINTAGE CHEDDAR, Roquefort, Danish, (basically all the blue cheeses) Fourme d’Ambert, even some Gournay - DILLIGAF?
(Please serve with caramelised onion relish, plum with mint jam and some form of fig jelly ETA Chilli Jam - and some grapes)

#46

@eltham to thread

#47

Currently out of Leidse and Haloumi.