Calling all cheese lovers... abomination??

[CircularMotionDementedThrustingGuy]

Hi everyone.

DD is in bed and I'm sat on the sofa currently scoffing a bowl of sketty hoops and grade 6 cheddar cheese. Ya know the one. Strong, gritty, salty.

it reminded me of a conversation I had with my best friend a few weeks ago. She has rather, how can I put it, juvenile taste buds. A slim suggestion of Edam and she would cower.
she cooks from scratch, as do I. She buys grade 1, occasionally pushing that boat right out, grade 2.

what in the finest pardon is that? I always assumed the pussy cheeses mild cheeses were for kids. Until I had my own child who will take chunks out of my black bomber. I cannot imagine making a béchamel for my lasagne with, effectively, milk?

AIBU? Are you a mild cheeses eater who buys the grade 1 or 2?

I fucking love cheese and I guessed a lot of mumsnetters do so thought I'd start a thread.

I like M&S 2 year old Cornish Cruncher cheddar best.

The best cheddar I've tasted is Isle of Mull cheddar (it's unpasteurised)

Definitely the dog's wotsits.

Where do you find the grade a cheese is written on it? I have never seen it. Just tried Google but no luck.

I love all the cheese. They all have a place in my heart ❤️

Mmmm cheese. I bloody love cheese.

Ignore the naysayers op, I put cheese sauce on my lasagne. Any excuse for more cheese.

The Waitrose Davidstow Cornish Vintage strength 7 has got good reviews and it's on offer so quite reasonable price. I must get some, a lot cheaper than the M& S one.

Not all cheese has it on, Waitrose own brand and M&S have it on, it's usually on the front of the pack.

Abomination cheese in this house is the mix packets of grated cheddar and grated mozzarella (repeat: grated mozzarella) that my DP insists on buying. And eating.

I refuse to have anything to do with it... but... please don't tell anyone that I occasionally sneak a pinch. THE SHAME 😳

What a great thread. Another vote for extra mature Cheddar, Snowdonia cheeses, brie, manchego, mozzarella…and I’ll quietly add so there’s not a rush on it Parlick.

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.

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.

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

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

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…

Oh I like the grated mozzarella packets too

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

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

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

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

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,

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 😂

Mozzerella comes in many guises.

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

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

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!

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