What is it about cheese

[soupfiend]

Why do we love it so much, is there a scientific reason?

Tons of threads about cheese, tons of cheese in the fridge (at the moment), but why is it so great?

I view it as a superfood

How big are peoples fridges for all this cheese?

A shout out for cambozola and dolcelatte

Also not heard a lot of love for burrata

Whaaat? Who told you cheese was bad?
I'm type 2 and cheese has been(literally) a lifesaver. One of the great superfoods

Camembert, Brie, Stilton, extra mature or Cornish cove aaaaand Stinking Bishop! No need for bread or crackers, just a fork and a few grapes.

BTW the runnier the cheese, the less fat as there's more water.

Yeah, I had a lot of info thrown at me yesterday, think the cheese comment might have been more about losing weight than the diabetes and I've gotten mixed up.

Very relieved to here cheese is back on the menu!

Not everyone.

Vomit of the devil to me. 🤮🤮

Comte is my favourite. Dd can't eat cows cheese so she has ewes milk which is really delicious, but horribly expensive so really it's just for her....although I'm very good a pinching a tiny bit without her noticing!
Ds likes a mild goat cheese, he does it on sliced baguette, lightly toasted, with a grape jam on the side.
Dh likes a Wensleydale with sliced apple and celery on the side.

I really do think that sheeps milk cheese is superior to cows milk.

Cheese is the food of the God's
(except goats...though I may push myself to try it again)
When asking my children what food should go on the Xmas shopping list my son (11) said cheese 🧀
Go on son 💪🏻 I have taught you well! 😁
A proud parenting moment 🙌🏻

For those that dont like goats cheese, have you tried hard goats cheese?

Hmm. We always end up buying about 6 pieces - this year:

Roquefort
Lancashire
Camembert
A local version of Emmenthal
3 random and unidentifiable ones from the farm shop that were probably cultured from the local cheesemaker’s foreskin

I like the the taste, although if I’m honest I prefer a bit of natto for that tangy taste, so I only ever end up having a tiny bit from each one, then it ends up being a bit much. One DD loves it, the other will only eat mozzarella or feta. We usually resort to looking for random cheese-bases recipes to use it up around new year.

@CaneToad most excellent choices, that would be funny if we go to the same cheesemonger!

@Philandbill all cheese lovers welcome. I often fantasise about giving up my stressful office job and going to work in a cheesemongers! I'm very jealous of your farm shop deli job 😂

I'm type 2 diabetic, have been for about 15 years. It has recently got massively worse and cheese is my saviour because there's no carb in it. A slice of cheese is a safe snack if I'm peckish, and broccoli and cheddar soup is a perfect lunch now that sandwiches are a thing of the past. I know the advice when I was first diagnosed was to avoid high fat cheese like camembert, but tbh if everything else is reasonably low fat and you're eating plenty of green veg then there's nothing wrong with good cheese.

TBH, cheese has always been a 'nice enough if there's nothing better' choice. I like it but don't dream about it or anything. And I'm generally not keen on melted cheese, like pizza, although home-made broccoli cheese (I don't like cauliflower) is pretty good.

https://orders.booths.co.uk/6-tier-celebration-cheese-cake-5-7kg.html
I hate cheese but found this for you all. Merry Christmas.

Thanks for the tip @soupfiend
I will definitely try this 👌🏻

What makes cheese so addictive is the extremely high concentration of the milk protein casein that, when digested, results in casomorphins.

Casomorphins are opioids, belonging to the same chemical family as morphine and opium!

I've just eaten my own weight in cheese but it’s ok. Thanks to this thread it's because of the casein, which causes an opium like addiction so I’m all good

To stop my children killing me - quite justifiably - I have left the Baron Bigod at home for DP and I to eat in a few days.

The rest of the cheeses came with us on a lengthy car journey to spend Christmas with extended family. It was bagged, put in a Tupperware and bagged a second time in a sealed ziplock.

When I’d tried the same with the Bigod we could still smell it and allowing it in the car threatened family unity too far.

@CaneToad Is it worse than Stinking Bishop?

I had to keep mine in the shed last time as it fumigated the whole house 😂

It’s just very VERY ripe. Very.

I feel I may need to start this
My version is wandering the world food aisles and picking up something I've never tried before
Might convert that to trying new cheeses

I love casomorphins!!!

This thread has reminded me of the bit about the cheese in Three Men In A Boat.

I don't understand this. I'm type 2 diabetic, low carb and protein for breakfast (which is often cheese) put my HbA1C in to the non diabetic range.

My favourites, I am choosing four because they are all very similar, are:

Lancashire
Cheshire
Wensleydale
Caerphilly

But I tend to use Red Leicester day to day because it doesn't crumble as much.

I don’t count feta ,Parmesan,paneer and cream cheese as real cheese -though I know they are - to me they are ingredients , willing portals to more cheese deliciousness……. 🙂

For Boxing Day I made the most amazing leek quiche with Gruyère. OMG. I can still taste it, (sadly only in my head as it was eaten remarkably quickly.)

@viques - I agree to an extent, particularly paneer which I never eat without cooking it in something. Danish blue is a cooking cheese too.

Workhorse cheeses, ingredient cheeses, recreational cheeses…