English Cooking
- Thread starter Highway Man
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One of my favourite scenes!
That and the 117 point turn in the buggy.
Same here. It seems a bit pointless.
What do you think about Lancashire cheese? I mean the traditional one, not the crumbly one.
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I like it. And the crumbly one
I think the crumbly one is very similar to Cheshire cheese.
The traditional one is different to anything else I have had. It has an interesting taste and texture. Apparently, it is a very unusual process for making it.
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From memory it's similar-ish to Single Gloucester, but it's been a while since I've had that, so my memory could be totally bllxd. And yes, traditional Lancashire does have an unusual process, at least in the UK.
Caerphilly is another crumbly I like. And Cornish Yarg.
If we remove the processed stuff from the list, and cheese which has been minced up so that things like chopped liquorice allsorts and pork scratchings can be mixed in, then apart from that sweet Norwegian stuff there are no truly bad cheeses.
Caerphilly is another crumbly I like. And Cornish Yarg.
If we remove the processed stuff from the list, and cheese which has been minced up so that things like chopped liquorice allsorts and pork scratchings can be mixed in, then apart from that sweet Norwegian stuff there are no truly bad cheeses.
I have never tried Single Gloucester. In fact, I don't think I have ever seen it in a shop. I love Double Gloucester, though.
I occasionally buy white stilton with cranberries or apricots mixed in. It feels wrong. But I do like it once in a while.
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Not widely sold. For some reason it's regarded as inferior to DG. Yet it has a PDO and DG doesn't, that can be made anywhere from any type of milk.
It's matured for less time, is more crumbly, milder, and lower in fat than DG.
Nobody knows the origin of the names.
If you like it, go for it.
It's not so much the combinations of flavours I dislike - think of all the chutnies and relishes we eat with cheese, and the fruit, and the preserves. Some people eat cheese and fruitcake.
What I don't like is the way the cheese itself goes all claggy when it's minced up, mixed, and squashed back together.
I don't eat much cheese these days, but I am currently enjoying Sainsbury's Shropshire Red. It's tangy and a bit crumbly.
