Can't stand the feckin stuff, never have.
If I get a whiff, I'll end up retching.
Absolutely rancid stuff, all of it.
Very much on your page … never liked it as a kid and was found to be dairy intolerant when in my late teens (which has got much worse with age ! )
However … I've tried more types than most people who think they like it, on the basis that there MUST be one I like and it's effects in the "dairy intolerance" area are much less than having milk.
I've even eaten the "illegal" Italian one with the worms in it (suspect they're maggots really ! ).
Nearest I came to liking any was a hard Italian one that was almost like eating chillies. but still not overly pleasant, so never repeated.
16th Jan 2019 9:14 pm
astonbuilder
Member Since: 29 Sep 2006
Location: MIDLANDS
Posts: 8143
I'd take double Gloucester or Leicestershire red over everything else any time
Cannot abide 'blue' cheeses - akin to sucking a 2p piece......yuk
17th Jan 2019 9:18 am
DSL Keeper of the wheelie bin
Member Since: 11 May 2006
Location: Off again! :-)
Posts: 73094
A pasteurised cows milk cheese made in Germany which is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. The rind is similar to that of Camembert.
Cambozola is considerably milder than Gorgonzola and features a smooth, creamy texture with a subdued blue cheese flavour.
IMHO best eaten with Bath Oliver biscuits.
I have been "fighting" Waitrose about this cheese, as they have dropped the true "sold by weight" version, only selling pre-wrapped small portions. Please support my cause by complaining to Waitrose about this.
Luckily I have persuaded my local butcher, who also sells cheese to stock Cambozola, which is proving to be very successful for him; both in cheese sales, and bringing in new customers for his meat & other lines.
NJSSAm I Gammon or Woke ? - I neither know nor care.
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17th Jan 2019 9:44 am
Madrilleno
Member Since: 13 Oct 2014
Location: Nottingham
Posts: 1787
Beaufort from Haut Savoie - best when made from summer milk.
Tomme de Savoie
Cropwell Bishop Stilton
Rochebaron
Proper Brie (not the supermarket stuff) ripe enough to walk off the board under it's own steam.
And of course, proper aged cheddar which has never seen a piece of cling film.
Everything kept in a cool cellar, wrapped in wax paper in a cheese safe, not the fridge.
Member Since: 15 Dec 2012
Location: where the sheep are scared
Posts: 1777
The Snowdonia cheese company is just down the road from me, however my fav at moment is... wedsleydale and cranberryJust remember:-
Amateurs built the Ark
Professionals built the titanic
17th Jan 2019 11:26 am
Andy500
Member Since: 27 Aug 2018
Location: Cheshire
Posts: 228
Dovedale blue (and white for those that don’t like a bit of blue in their lives ) Is a lovely soft cheese and would highly reccomendation it to any softy lovers!
It’s made in Dovedale, as the name suggests and sells out pretty quick everywhere around here, my Dad used to sell it in his Butchers as and when he could get it!
17th Jan 2019 11:31 am
andrewtodl
Member Since: 07 Nov 2010
Location: Kent
Posts: 3
Another vote for Manchego .....
22nd Jan 2019 10:42 pm
J@mes
Member Since: 10 Nov 2008
Location: Bomber County
Posts: 4547
Moo wrote:
Stinking Bishop
This!
Only trouble is you have to keep it in an air tight container so it doesn't ruin everything else in the fridge 2014 D4 XS
2005 D3 SE - Gone
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