#234

Yes, it’s for everyone.

#235

It’s really strong, too much for me Clive

#236

what i mean is that a key part of the cheese making process is removing the milk from the sheep who can then continue to eat their grass whilst the cave step of the process comes in. I don’t think it needs to be a cradle (which is also a cave) to cave process

1 Like
#237

Strong cheese is one of those daft badges of honour innit

1 Like
#238
2 Likes
#239

We have a dedicated thread for this: How many kinds of cheese do you have in your fridge?

#240

aw fuck yeah Port Salut, one of the things that really “got me into” cheeses

#241

This will not stand. Pizza and mozzarella salad are so far beyond anything that involves cheddar

#242
  • Random cheese from Italian farmers’ market
  • Hard goats cheese
  • Parmigiano reggiano
  • Extra mature cheddar
  • Silton
  • Soft cheese
  • Babybel
  • This random selection of things:

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image865×1154 351 KB

2 Likes
#243

Last post 14 months ago - your thread has gone mouldy mate :wink:

2 Likes
#244

I really like this turn of phrase. Can I ask your permission to use it myself every now and then?

#245

Permission granted

#246

Very kindly of you, thanks x

#247

seeing as how blue stilton is out, I’m assuming the stilton still in is white stilton?

#248

If so I would vote for it

#249

I believe its a catch all stilton. I’m choosing to believe its blue, others can believe its white. Project all your hopes and dreams onto the stilton.

1 Like
#250

ok. I’m choosing to believe Cheddar is just a catch-all for all hard cheeses

1 Like
#251

Find people who’re REALLY INTO CHEESE a bit offputting, like does it really deserve as much attention as idk, music as a phenomenon? It’s just solid milk. Stick it on a pizza or whatever, move on.

1 Like
#252

I endorse this action.

1 Like
#253

It’s like the bacon nerds of the mid 00s