Costco do a quality mature cheddar during Xmas time comes in a black wax coating will find the name later but strong and slightly citrusy.Northam Saint said:Boursin Pepper is one of my favourites too. I do like a strong cheddar, but finding one is sometimes hard. The supermarket "strong" ones aren't as strong as I'd like them to be.
What is it similar too Shemen?Shemen Zait said:kashkaval for me
A bit like Dobrogea I suppose, read a bit more here www.igourmet.com/kashkaval.aspNishy said:What is it similar too Shemen?Shemen Zait said:kashkaval for me
A bit like Dobrogea I suppose, read a bit more here www.igourmet.com/kashkaval.aspNishy said:What is it similar too Shemen?Shemen Zait said:kashkaval for me
Shemen Zait said:A bit like Dobrogea I suppose, read a bit more here www.igourmet.com/kashkaval.aspNishy said:What is it similar too Shemen?Shemen Zait said:kashkaval for me
A bit like Dobrogea I suppose, read a bit more here www.igourmet.com/kashkaval.aspNishy said:What is it similar too Shemen?Shemen Zait said:kashkaval for me
Totally agree on the fruit, chilli or picked onions on the other hand are delightful in cheese imoIanM said:A nice, mature cheddar, and I also like stilton occasionally.
What I dislike, is cheese with things like fruit added to it. "Stilton with apricots" for example. Leave the ***king cheese alone!!
Ian
antdad said:Kashkaval? That's phonetically identical to how Caciocavallo is pronounced in Southern Italian dialect, there must be a connection.
Caciocavallo & Provlone are both favourites naturally, aged Comte or Pecorino, anything stinky.
Saint Vernier when passing Waitrose which is a young wine rinsed soft cheese with a bit of tang.
Boursin with pepper, is that technically a cheese?
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