Is chedder cheese the greatest food of all time?

[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.