Calling all cheese lovers... abomination??

I have to put in a word for Payson Breton. The texture is lovely, crumbly like Philadelphia used to be in the 1980s before they ruined it by making it 'creamy'.

“ Scetty hoops?”

I love cheese both mild and strong. Different flavours. Its all good.

I figure if it tastes stronger I might use less of it!
@Wonderknicksi don’t use bechamel sauce at all in my lasagna but there’s a layer of strong cheddar a layer of Parmesan and a layer of mozzarella …

Bloody love strong cheese (silton anything!) but a good mozzarella or burrata? Mild but equally delicious. Love ALL cheese plastic, dailylea to epoisses. Only cheese I don’t like is paneer.

Mild cheddar is fit for 2 things. Grating on top of a pizza or using it to call the cat in. She'll do anything for a bit of cheese.

I'm not a fan of those mixed flavour cheeses like those stripy cheese things you get at Christmas. Neither do I like the cheese with chunks of fruit or nuts in it. After a severe allergic reaction to blue cheese a few years ago that involved ambulances (plural) and A&E I stay well away from blue or mould ripened cheese (the thinking is that there is a potential link with penicillin through a secondary metabolite. I'm severely allergic to penicillin) Any other cheese though is fair game.

For Mother's day this year my kids brought me cheese instead of flowers and chocolates.

The one and only time I ate blue cheese, I vomited violently for three days. So I share your aversion.

*sitting on the sofa

Crunchy cheddar, Pont-l'Évêque, montrachet, Stilton, camembert, wensleydale for cheese on toast. All the cheese.

Our wedding cake was made of cheese!!!! Fantastic.

Black bomber has become our regular daily
cheddar!
I don’t actually like any cheddar myself but Dh and the dc like it in sandwiches and stuff like that.
Mild cheddar is what I used to have on digestives with butter at my grandparents house as ‘supper’ with a hot chocolate.
Dont think I’ve had it since then!

No, it doesn't. That substance is almost entirely unlike mozzarella.

Mozzerella comes in many guises.

The stuff used on pizzas is low moisture mozzerella so it is grateable.

Oh cheese cheese how do I love thee, let me count the ways…
sadly there is no real cheese culture where I live, maybe more in the goat / sheep department. It’s just blocks of mild white ‘stuff’ called cheese. Some works ok similar to halloumi. Imported or facsimiles are usually very below par. No sharp cheddar here ! So, when I / friends return from overseas, we pay the ‘cheese tax’ forward. A very select group of fellow aficionados will be invited to share a cheese platter. And a LOT will be squirreled - at least cheddar freezes well. We get particularly excited when any French friend comes back from a foray. A friend recently in Italy brought back 15 kgs ! And we covet the sharp cheddar (I brought back 5 big blocks - in hold bag obvs) to eke out. There ain’t nothing like a CHEESE 🧀 We do go a bit
gollum-y with it 😂

To me, mild cheddar is just like a block of sliceable fat.

You get more flavour from a Dairylea triangle.

As strong as possible for me BUT I'm not a fan of the crunchy bits,

DS has turned his nose up at mild cheddar since babyhood. Mild cheddar is for people who don’t actually like cheese.

It's not actually grated mozzarella though is it? If you tried grating actual mozzarella you'd end up in a soggy creamy mess.

I'm with you; 1-2 grade cheddar shouldn't be called cheddar any more than that nasty American stuff.

It's trashy and I kind of hate myself for it, but... yeah.

Oh I like the grated mozzarella packets too

I’m ashamed to say, I am a grade one or two cheese purchaser and eater.

I like mild cheddar, mozzarella, Brie, babybel and Camembert. And that one that’s soft with the garlic bits in. Oh and Red Leicester and also halloumi

and cheese string

I will see myself out…

I don’t buy it (classy, me) but there is, you’ve got to admit, something about the overly defined shards, almost flour coated, almost totally flavourless… it’s bad… but is it also…. Somehow… really quite good

She says she cooks from scratch though. I've never seen uncooked spaghetti hoop pasta, so I'm interested to know more.

I like all cheese, I do not discriminate. I am cheese inclusive

I like the finest crunchy cheddar to the sharpest pecorino, to the cheapest crappest cheese string, to the chewiest chunk of edam, to the sloppiest mature brie, to the runniest burrata, to the stinkiest creamiest cambazola.

My current cheese of the moment is Cuddys Cave, massively strong hard cheese from Northumbria. Needs its own box in the fridge.

I mixed it with some medium Aldi cheddar in a salad for lunch. I do like the mixture of a cheap cheddar and lettuce for some reason.

I could talk about cheese all night long.

Yes. One is for when one is eating and the other is for when one really, really hates the people at work when you've been instructed to bring cheese for the work buffet.