to eat all the cheese?

[katemiddletonsothermum]

I'm a bit pissed. I made the fatal mistake of opening a second bottle of wine whilst watching the rugby. Now I've got the munchies. The only nice thing in the fridge is cheese. But it's the weekend and DS and DH will want cheese tomorrow.

Oh furck it. i'm going to eat it. Cheddar or feta first, heh?

I raise you this..... cheeses for a first date

I am at work. I have no cheese. I saw your thread and smiled because it reminded me of this picture.
Tomorrow I'm off back to the cheese shop that provided these beauties for my wedding last year to stock up on deliciousness!

momb

Respect.

Oh.
My.
God.

That is awesome. What are they? How can we recreate them? love love love love love love.

Today I ate a new cheese which is a milder French version of roquefort but I threw away the wrapper and i can't remember what it was.

Ah, here we go ( i fished it out of the bin)

Fourme d'ambert

Has anyone else had it? it's vvvvvv nice

MMmm.
BUT. I had a bad cheese related accident last night. Be cautious.

Bad cheese or bad accident? Are you alright?

I am alright thank you but my underwear wasn't!!!

I'm off to a food festival tomorrow and I'm def eating all the cheese.

OMAG. WHAT WAS THE CHEESE??????

And was it past it's sell by date?

You have to tell us so that we can avoid it

No it was in date and was cornish cruncher in the pot you get from m&s.
I think I am a little lactose intolerant as this is not the first cheese/poo incident ever

Cornish Cruncher? Is it made up of Grockles or something (Cornish joke).

sorry to hear about being lactose intolerant. that doesn't sound good

Oh its amazing you must get some. Its cornish cheddar cheese, fromage frais and cider in a fondue type dish. Put it in the oven and eat with french bread/crudites whatever you want. On a spoon is also good!

I must interject here and recc Harlech cheese.

Nomnomnom

Like Nutella for the Turophiles??

Love it that the cheese-in is still going after a week.

Brillo's squirty cheese reminded me of the fast show's squeezy cheezy peaz

My favourite cheese discovery recently, apart from squirty cheese, is Ardrahan, it completely stinks and is delicious.
Last night I mashed sweet potatoes with le roule which worked really well and tonight is cauli and brochures cheese, with Stilton, bacon and walnuts in the sauce.

But here is the question - tonight I'm making Lasagna. Here is the dilemma: to add nutmeg to the cheese sauce or not? To nutmeg or not to nutmeg? That is the question. Whether it is nobler in the mind or tastier on the buds, the howls and whines of discontent will rise up once more unto the brie, dear friends, once more. What's in a name? That which we call a Stinking Bishop by any other name would smell as bad. We are such stuff as cheese is made on, and our little Cornish Yarg, is rounded with a bit of ash.

Oh bleeding hell, look at this website I've found: cheese suitable for cheese wedding cakes

No nutmeg

No nutmeg. Infuse a Bayleaf

I wanted to eat all the cheese last night so I made it into very cheesy scones so I could share. I was being too generous wasn't I???

You shared your cheese?
Well that's weird.

I haven't actually shared it yet and I have eaten 3 of the scones !

My cheesey dinner offering this evening, Cauliflower and broccoli cheese with Stilton, bacon and walnuts.
There was also mature cheddar in the sauce and finely grated parmesan on the top.
we need more cheesey photos.

I left and have returned with details on my cake of cheese and judgement on béchamel for lasagne: both of which are too late but what the heck!

The cake was made up of a wheel of very mature red Leicester, a wheel of colston bassett stilton, a cornish yarg, a brie, a Cotherstone and topped with a goats cheese whose name escapes me but t'was delicious which is why the caterer has a couple more tucked round the back so no-one missed out.

On Lasagne: make the béchamel with nutmeg in the traditional way: use your bayleaf for the bolognaise but not the milk. Layer meat, pasta, with a handful of grated cheddar, meat, pasta, then a layer of thickly sliced tomatoes, chunks of mozzarella, basil leaves, lots of parmesan and grated cheddar, more pasta, more meat, more pasta then top with béchamel lots of grated parmesan then bake low and slow. It will taste much cheesier than adding the cheese to the sauce.