Choose your Cheese wisely
While my fellow Collective members are focusing on serious matters, such as Glen McGrath and Michael Vaughan's fitness, I feel the need to talk about something vastly more important: Namely what cheese I will be eating on Friday night, when I settle down to watch the game.Regular readers will recall that I was criticized for eating Brie on Thursday night rather than a patriotic English cheese. And in an effort to redress the balance I went out and bought some Cheddar, which I wolfed down on Friday night accompanied by some Hovis biscuits and half a tube of Pringles.
Looking to Friday night my choice is therefore twofold: Go for the something English, like a nice Red Leicester (perhaps on toast), or my preferred option of a Danish Blue or Leerdammer.
What should I do? Your thoughts please people...
posted by cov @ 1:47 pm
7 Comments:
You are watching cricket not midsomer murders and if you want a bit of blue then might I suggest a nice bit of Stilton?
Sales of this king of cheeses have risen by 15 per cent over the last year and it's proved so popular that an Eau de Stilton perfume has even been launched! (Though, given your recent indulgence in all things cheese and your propensity to leave socks lying around your flat, I suspect you won't be needing any of this.)
Finally don't forget Stilton also comes in the lesser known white variety which is often spiced up with apricots (a personal favourite), cranberries, ginger and other similar delights.
I'm a relative newcomer to the delights of Australian domestic cheese. Growing up in the UK, having sampled the range and quality of its cheese, and knowing of the vital role it played in the war in Europe, leaving it behind was a serious consideration in my permanent migration to Sydney.
I was however delighted to see our Antipodean cousins hold cheese in equally high regard, rating it alongside such important scientific discoveries as penicillin or the theory of relativity: (from the Australian Specialist Cheesemakers' Association)
"An integral part of our diet for thousands of years, cheese possibly has its origins as a "happy accident". Perhaps, from a bowl of milk, left in the sun or too close to a fire, or carried by a nomadic herdsman in a bag made from the stomach of a young animal."
Fascinating!
http://www.australiancheese.org/cheeses.aspx
I shall look and see whether there's anywhere in London i can get Australian cheese. I particularly like the sound of the Australian Blue Vein Cheese (oe-er missus).
Not keen on Stilton though, Mills - it mings. I am also a refromed character and there are no socks on the floor of my flat, if only because i only have a couple of pairs which i just recycle.
I thought you said you used the tumble dryer as a sock cupboard? Edam is always nice and is lower in fat than other hard cheeses. Doesn't melt well though so no good for 'on toast'. For shure...
I like edam, but it's a nightmare to cut when you are pissed. Do they do it without the rind?
Given our skipper is one of God's own ie a Lancastrian surely it has to be some lancashire crumbly although waitrose do a rather fine Appleby's Cheshire....washed down with a wynn's shiraz it helps dull the pain of Harmison's bowling!
Lancashire Cheese is a bit dusty as is Cheshire. How about some dairylea triangles? Or babybel for convenience? Or cheese strings? You could create your own pikey cheeseboard and serve it all with ritz crackers and mini cheddars. With some Branston on the side... Cheese is much more interesting than cricket
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