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I'm a complete cheeseball. I adore cheese. I am like a big mouse.

Yesterday I bought Kasseri cheese, some kind of Greek cheese. Haven't tried it yet. I also bought my usual Swiss.

I like provolone the best, also Havarti and Dubliner.

Have never tried brie.

I like gouda and can't stand edam.

What cheeses would you recommend I try? Or avoid?

Have never tried brie.




You should, it is really good. A little sweet and mild, and distinct. I dig cheese too, especially mozzarella, being that I am 100% Italian (bay bay)!



Brie goes really well on the plainest-tasting crackers in my opinion. For some reason, with Brie, I don't like to mix its flavor much.

RedGlitter;682566 wrote: I'm a complete cheeseball. I adore cheese. I am like a big mouse.

Yesterday I bought Kasseri cheese, some kind of Greek cheese. Haven't tried it yet. I also bought my usual Swiss.

I like provolone the best, also Havarti and Dubliner.

Have never tried brie.

I like gouda and can't stand edam.

What cheeses would you recommend I try? Or avoid?


I'm a daemon for the smelly stuff - Stilton, Rochefort, Gorgonzola, Camembert etc. but in a sandwich I prefer a good farmhouse Double Gloucester or Red Leicester. As part of a Ploughman's I'd have a Wensleydale or Cheshire.

When we were in Spain last year I found some excellent hard cheeses but it was a case of Queso por favour and point to get the right one. Not surprisingly I've not found a source in England yet

Brie is well worth trying, preferably ripe, as is Blue Brie for a slightly different flavour.

I love cheese! Brie is gorgeous on a plain bagle with honey drizzled over the top.

Sounds disgusting but it is yummy:)

Mexican cheese is also very good:D

RedGlitter;682566 wrote: I'm a complete cheeseball. I adore cheese. I am like a big mouse.

Yesterday I bought Kasseri cheese, some kind of Greek cheese. Haven't tried it yet. I also bought my usual Swiss.

I like provolone the best, also Havarti and Dubliner.

Have never tried brie.

I like gouda and can't stand edam.

What cheeses would you recommend I try? Or avoid?


Well, we share a love of cheeses. I love a really sharp Cheddar like Black Diamond, the sharper the better. Blue Vein cheese is great with some small crackers and white wine. String cheeses with beer (goat milk). My problem? I have never tried a cheese that I didn't like. I just like some better than others.

Bryn Mawr;682576 wrote: I'm a daemon for the smelly stuff - Stilton, Rochefort, Gorgonzola, Camembert etc. but in a sandwich I prefer a good farmhouse Double Gloucester or Red Leicester. As part of a Ploughman's I'd have a Wensleydale or Cheshire.

When we were in Spain last year I found some excellent hard cheeses but it was a case of Queso por favour and point to get the right one. Not surprisingly I've not found a source in England yet

Brie is well worth trying, preferably ripe, as is Blue Brie for a slightly different flavour.


I have heard of some of those cheeses, Bryn and have had Roquefort but only in salad dressing. Are the cheeses you'd put on your sandwiches a type of cheddar perhaps? Or just their own kinds of cheeses?

You all seem to like Brie, so I will pick some up next time I'm at the store and try it.

pinkchick;682738 wrote: I love cheese! Brie is gorgeous on a plain bagle with honey drizzled over the top.

Honey on cheese?! I definitely must try that!

Sounds disgusting but it is yummy:)

Mexican cheese is also very good:D


I almost bought some Asiago yesterday. I think that's the only Mexican cheese my store sells.

Lon;682785 wrote: Well, we share a love of cheeses. I love a really sharp Cheddar like Black Diamond, the sharper the better. Blue Vein cheese is great with some small crackers and white wine. String cheeses with beer (goat milk). My problem? I have never tried a cheese that I didn't like. I just like some better than others.


Lon, we probably have more in common than just love for cheese.

Why don't we start just afresh and see? What do you say??

I too love sharp, sharp cheddar. The only string cheese I've had is mozzarella string cheese.

I will keep my eyes out for these other cheeses. I'll let you know how the Kasseri cheese is. Will try some tonight.

I've been considering joining a cheese-of-the-month club.

i love cheese..all cheeses..never tried one yet i didnt like...i am drooling just reading this thread....:p

guppy;682812 wrote: i love cheese..all cheeses..never tried one yet i didnt like...i am drooling just reading this thread....:p


:wah: Sorry Guppy. I'll try to tone it down. Ok no.

How about cheddar bacon cheese balls with nuts coating them? MMM!

RedGlitter;682809 wrote: I have heard of some of those cheeses, Bryn and have had Roquefort but only in salad dressing. Are the cheeses you'd put on your sandwiches a type of cheddar perhaps? Or just their own kinds of cheeses?




Very distinct from cheddar - you'd never mix them up once you'd tasted them.

You must try brie in a sandwich with grapes, sound yuck but tastes great.



I bought some cheese the other day at a farmers market that was just wonderful, so much better than the plasticy mass produced stuff.



I like Cornish Yarg too, it's wrapped in nettles but is lovely.

and goats cheese, best way to eat that imo is lightly toasted on some french bread with chilli jam drizzled on top

Bryn Mawr;682576 wrote: When we were in Spain last year I found some excellent hard cheeses but it was a case of Queso por favour and point to get the right one. Not surprisingly I've not found a source in England yet


Try LIDL, they do a really good Machengo (sheeps milk), they also have sort of cheeseboardy thing with queso curado and four or five others.

I prefer hard cheeses such as Cheddar or Double Gloucester, but I also like Caboc and Crowdie (neither of which I've found outwith Scotland).

Chookie;683231 wrote: Try LIDL, they do a really good Machengo (sheeps milk), they also have sort of cheeseboardy thing with queso curado and four or five others.

I prefer hard cheeses such as Cheddar or Double Gloucester, but I also like Caboc and Crowdie (neither of which I've found outwith Scotland).


They certainly haven't made it down here, what are they like?

The only cheese I dislike is roule so I'd definitely try them if I found them.

Bryn Mawr;683246 wrote: They certainly haven't made it down here, what are they like?

The only cheese I dislike is roule so I'd definitely try them if I found them.


Caboc is a full-fat hard cheese which is rolled in oatmeal. It's sold in short lengths, and actually looks a bit like sawn up broom handles.

Crowdie is a full-fat soft cheese which used to be made crofters and farmers. Nowadays, I get mine from Ian Mellis ( http://www.ijmellischeesemonger.com/ )

Chookie;683253 wrote: Caboc is a full-fat hard cheese which is rolled in oatmeal. It's sold in short lengths, and actually looks a bit like sawn up broom handles.

Crowdie is a full-fat soft cheese which used to be made crofters and farmers. Nowadays, I get mine from Ian Mellis ( http://www.ijmellischeesemonger.com/ )


An amazing site - I'm drooling!

Next time I'm up in our Edinburgh office I'll definitely head into town to find the place.

I love all cheeses, especially brea & fontina, but they don't love me. Break out in hives when I eat cheese.

Sorry, can never figure out how to put pictures in my signature. Now I can't get rid of the 1st picture. How can I show the 2nd picture in my signature all the time?