Is chedder cheese the greatest food of all time?

[Kev]

I have this on literally everything. Cheese on toast, chees sandwhiches, ploughman's salad, grated on beans, sprinkled on pasta, sprinkled on soups, melted on chicken breasts etc.

In fact I cannot think of a meal that cannot be improved without the addition of chedder cheese.

With that in mind surely science and nutritionists should be working hand in hand to invent a varitety of chedder cheese that has all the taste and fat of full fat cheese but without the calories?

It would be my number one goal if I was a research scientist, a modern day alchemy, the turning of full fat chedder cheese into no calories full fat chedder cheese.

I must consume around 250 grams of cheese every day and I'm sure I'm not alone. If we could get a miracle no fat chees obesity levels would drop dramatically imo.

Anyway, chedder cheese, beautiful stuff, glad we all agree

[OumaFan]

I have discovered goat cheese, its amazing.

I don't really like cheddar or monterrey jack or anything like that. Unless you melt it.

what the hell is a ploughman's salad?

[VictorCharlie]

Cheese in general for me. Chedder, Gouda, Brie, Goat, Edam I love them all. Block of cheese and box of crackers is a great meal for me

[Kirkland Laing]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

[Gandalf]

I'm going to go against the grain here. I don't like cheese. Any cheese. It tastes yucky and often has a strange smell. No, not really a fan!

[leftylee]

Cheddar cheese with beans on toast is an awesome snack. I had it for lunch today and I'll be having it for lunch tomorrow.

[Diane]

I'm going to go against the grain here. I don't like cheese. Any cheese. It tastes yucky and often has a strange smell. No, not really a fan!

I'm with you Miles, I don't like cheese at all.

In fact, I am a very picky eater. Legion will verify that, we've had conversations about it. He's pretty picky himself, but I think I have him beat.

Bilbo, why is there no choice for a "no" answer?

[VictorCharlie]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

I use a lot of venison backstrap for fajitas. Pretty tasty. And your description of moldy cheese just made me ill.

[Spicoli]

Sharp cheddar is great....and swiss.When the holidays fall we have a big cheese ball,sharp cheddar, smoked bacon,crushed walnuts and Ritz crackers.......followed shortly by a subtle coronary

[Kirkland Laing]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

I use a lot of venison backstrap for fajitas. Pretty tasty. And your description of moldy cheese just made me ill.

You should try it, it kicks the shit out of any other cheese. I tried doing some venison slow cooked for half a day recently like Texas barbeque but it dried out even with regular applications of goose fat. I got good results with pork and lamb shoulder though.

[Dark Lord Al]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

[VictorCharlie]

Boursin is more of a spread but damn I love it...I always forget the name but whats the Dutch cheese with seeds in it? Anyone here ever bread and bake brie? Fucking love that shit

[Kirkland Laing]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

[LEGION]

I have discovered goat cheese, its amazing.

I don't really like cheddar or monterrey jack or anything like that. Unless you melt it.

what the hell is a ploughman's salad?

Lol; sounds like something Plopeater eats


I'm with you Bilbore; I love cheese and eat cheddar every day just about. Late at night when I am reading I tend tofeast on it with some sliced salami and wheat thins; not too heavy on the stomach. I like eating french bread with butter and some cheese as well. I like ball cheese, toe cheese, ass cheese, any cheese to please.

[CFH]

This thread is making me very hungry for foods I currently cannot eat. Fuck you all.