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Very few foods can divide the crowd as much as blue cheese. Personally I really like them but I know people who view them with horror.
There is a cheese called Richard III Wensleydale which is in the earlier style of the cheese and less crumbly than its modern version.
Jin Hawkins encounters Ben Gunn on Treasure Island:
“I’m poor Ben Gunn, I am; and I haven’t spoke with a Christian these three years”…”marooned three years agone,” he continued, “and lived on goats since then, and berries, and oysters. Wherever a man is, says I, a man can do for himself. But, mate, my heart is sore for Christian diet. You mightn’t happen to have a piece of cheese about you, now? No? Well, many’s the long night I’ve dreamed of cheese–toasted, mostly–and woke up again, and here I were.”
“If ever I can get aboard again,” said I, “you shall have cheese by the stone.”Marooned in York for the past year, I’ve subsisted on stones of mature cheddar, pounds of Lancashire Tasty and ounces of Blue Stilton
A Ploughman’s and a pint of best bitter in the garden of a country pub is one of life’s little but enduring pleasures: roll on reopening
Not keen on euro-cheeses though a sprinkling of Parmesan livens up a spag bol
Thanks CAS I’ll try and find some Richard III – presumably it’s on sale in Leicester lol
should also admit, although arguably not “real” cheese, I am partial to a Dairylea triangle or three
Probably quicker to go through the ones I don’t have time for chief among which would be anything blue.
Despite coming from the wrong side of the Tamar, Cornish Yarg is a favourite of mine to add to those already mentioned. It comes with a distinctive nettle rind and is quite mild and creamy and somewhere between Cheddar and Caerphilly in texture.
I love cheese. I used to live on cheese when I was younger. The house where I lived in Cornwall had a little shop downstairs that sold Edam and I lived on that, yoghurt and apples . Edam seemed very exotic to someone that had grown up in inner city Birmingham. But recently, thanks to the pandemic, I’ve actually learned how to cook and one of the things I’ve learned to do is make sauces. The little indie fruit and vegetable shop that delivers to me provides me with parmasan cheese [the proper stuff that you have to grate yourself] and a wonderful blue cheese called Strathdon Blue. Mind you I’ll always remember sneaking some sprinkly cheese onto a spag bol that I was eating one night and the kids, who were at the other end of the room shouting ‘sick, mum’s eating sick’. If there’s one food I could never give up it’s cheese. Last thing at night I sit on the sofa with the dog and we share a chunk of cheese while we’re watching late night tv. It’s no wonder I have nightmares.The strange thing is, I open the fridge door many times during the day but the dog always knows when I’m opening it to get the cheese out, even though it isn’t always at the same time of day [or night: I am prone to the odd midnight snack].
I love a nice extra mature cheddar and Stilton with a nice onion chutney is good especially if it’s taken with a glass of port. I’m also with Paul regards Dairylea triangles particularly in a sandwich with salad cream which takes me back to what was in my lunchbox in the lates 70’s
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What’s any of that got to do with Cheese?
There was a tenuous link- bad dreams. But I’ve deleted the posts. I trust that’s kept you happy
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Hmph, just about!
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It's the "Millwall FC" of Point broadcasts: "No One Likes Us - We Don't Care"Warm white crunchy baguette
crispy bacon
plenty of Brie…
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Received a generous delivery of cheese from my local cheesemonger this morning.
Will keep some of it back for next week.And with the proper opening of pubs at least two months away (and I am still not convinced it will happen), my spare room is now resembling an off-licence.
Cannot get through Cheltenham without lots of cheese and beer.
Its gotta be
WENSLEYDALE
but I’d need to
wash that down
with lashings of
Roquefort !Take note
for next Valentines… Wensleydale might suffice but doesn’t even lift the sheets
compared to that Rocuefort rascal. Hear it now – THE ROCQUEFORT MOUNTAIN BLUES !You might like to try Lanark Blue. A sheep’s milk cheese and very similar in texture and flavour to roquefort.
And named after a defunct racecourse which once featured on BBC Grandstand.
It’s on the list – thanks for the recommendation.
https://en.m.wikipedia.org/wiki/Lanark_Blue
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It's the "Millwall FC" of Point broadcasts: "No One Likes Us - We Don't Care"I assume the BBC film of Lanark does not survive. Such a pity.
I can remember seeing an old map on the wall of my then local betting shop which showed the location of all the British and Irish racecourses. It must have dated from the early 1970s because it showed Lanark, Stockton and Wye in Britain and Baldoyle (Dublin Metropolitan) and Tuam in Ireland.
I cannot remember who posted it but I am sure someone here said the track outline at Lanark is still clearly visible and some of the buildings are still standing.
I can’t find it on YouTube.
All I remember is the BBC covered three races one Saturday on Grandstand in the late 1970s, including a 1m Nursery which I got excited about as one runner was a filly called Sasscombe I had backed and had won a Beverley Maiden at 8/1 during one of my visits there.
I backed her for the televised race at Lanark at similar odds – unplaced!
I am "The Horse Racing Punter" on Facebook
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It's the "Millwall FC" of Point broadcasts: "No One Likes Us - We Don't Care"
Will keep some of it back for next week.
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