Cheese and Biscuits

[d000hg]

and an apple. I love an apple with my cheese and biscuits.

I do like a cheddar and apple sandwich - give it a try.

[NickFitz]

No cheese for me. Foul muck

I'll sometimes eat a whole packet of Jacob's Cream Crackers, dry, at a sitting though - yum!

[Platypus]

Venezuelan beaver cheese

Yum

[norrahe]

Cheese glorious cheese!

Most of the time I'm happy to sample sans biscuit, but if pushed if has to be carrs table water biscuits.

I've got to try lots of cheeses in the past, was lucky enough to do a stage at a michelin star restaurant that had about 40 cheeses on their cheese trolley. mmmmmm so I did get to sneak a taste of them all at some point.

For those of you in the city try Cheese at Leadenhall or Borough market for Neals Yard

Been trying a lot of cloggy cheese since moving here, for those of you who eat Edam and Gouda, that's the tulipe they send out of the country, they have a good range of "borenkass" or farm cheese. I've managed to find a nice goat cheese here that is a good substitute for Ribblesdale superior.

Other favourites are blacksticks blue, brie de meau with truffle, Keens cheddar, a nice mature crotin de chevre, stinking bishop, mileens, ardrahan or a nice oozing Ami de chambertin or camembert de calvados.

Though you can't beat a nice baked Camembert studded with garlic, sprinkled with white wine or cider and baked in the oven till it's soft.

Though it's always nice to try new cheeses.

[Lockhouse]

The problem with room temperature is that it has gone up over the past 40 odd years as insulation has got better and central heating more common place.

GPWM

[Old Hack]

Cheese is my biggest weakness. A treat for me is a freshly baked baguette, and a plate of different cheeses. Epoisses beng one of my very favourite. One of the wonderful things about occassional living in France is both the bread and the cheese. Could eat it all day long, which is hard to avoid. French butter, Bretonesque, for me, is the best and I prefer salted I must admit. Last night we had some oatcakes with dolcelatte, a smoked local hard cheese, some drippy epoisses and some onion relish. Couldn't be happier.

[NotAllThere]

I fixed the andyw option for you.

[SimonMac]

I fixed the andyw option for you.

Thanks for making me Google that, it just wrong!

[Gonzo]

or put it in the fridge for a shortwhile to take some of the warmth out of it.

This goes for red wine as well.

I am pleased to find that I am not the only person that does that. Where I live, room temperature in the summer is too high to serve red wine at so I chill it.

Danish Blue, Cambazola, Stilton, love blue cheeses.

A few weeks ago I got through 125g of Danish Blue in one session and started seeing things.

I'm over the shock of that now so am tempted to try it again.

[hyperD]

Though you can't beat a nice baked Camembert studded with garlic, sprinkled with white wine or cider and baked in the oven till it's soft.

Oh my, you've done it again norrahe - another inspired recipe - rushing off this lunchtime to buy some Camembert!

Agree with the chilling of the red wine, especially in summer. Lighter reds, such as Pinot Noirs are nice chilled although heavy Ozzie Cab Savs have lovely aromas when warm.

Might buy a bottle of port to go with the cheese - oooh, I'm so hungry, I want to go home and start cooking!

Maybe if I bring a gas stove into the clientco - do you think they'll mind? Hey - Plan B - onsite chef!