One of life's greatest guilty pleasures. Nothing beats cheese and biscuits.
I love virtually all cheese, the stronger the better, the only cheese I don't like is that fake cheese with fruit in. It's OK to have figs or grapes on the side but cranberries embedded in cheddar is just wrong. Cumin is just about acceptable as is chilli or paprika as long as the cheese is all one colour. Amongst all cheeses I like aged Gruyere, crumbly Stilton, decent Cheddar, Roquefort, Manchego, Parmigiano-Reggiano - you get the picture. And never, ever, ever served at anything other than room temperature. And that brings me onto goats cheese - it has to be cold pressed, none of that stuff with 1/2 inch thick rind, and preferably coated with peppers or herbs or even wrapped in vine leaves. Mould is good.
Butter for me has to be French, unsalted and only paired with some types of cheese - you're not going to have butter with soft cheese, but if you have cheddar on digestives then butter is de rigeur in my opinion. On oatcakes though, depends if it's after dinner or not. I like those charcoal crackers too. And baguettes. Basically any bakery product specifically designed for plate to mouth cheese transport is fine by me.
btw can you tell I've been dieting for a fortnight?
I love virtually all cheese, the stronger the better, the only cheese I don't like is that fake cheese with fruit in. It's OK to have figs or grapes on the side but cranberries embedded in cheddar is just wrong. Cumin is just about acceptable as is chilli or paprika as long as the cheese is all one colour. Amongst all cheeses I like aged Gruyere, crumbly Stilton, decent Cheddar, Roquefort, Manchego, Parmigiano-Reggiano - you get the picture. And never, ever, ever served at anything other than room temperature. And that brings me onto goats cheese - it has to be cold pressed, none of that stuff with 1/2 inch thick rind, and preferably coated with peppers or herbs or even wrapped in vine leaves. Mould is good.
Butter for me has to be French, unsalted and only paired with some types of cheese - you're not going to have butter with soft cheese, but if you have cheddar on digestives then butter is de rigeur in my opinion. On oatcakes though, depends if it's after dinner or not. I like those charcoal crackers too. And baguettes. Basically any bakery product specifically designed for plate to mouth cheese transport is fine by me.
btw can you tell I've been dieting for a fortnight?
Comment