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The Kitchen & The Speakeasy
In praise of English Cheese
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<blockquote data-quote="Stick" data-source="post: 515376" data-attributes="member: 3474"><p>Ahem... here your honour.</p><p></p><p>Goodness me, cheeses! Now there's something I didn't expect to read about on the BoB!</p><p></p><p>Cheddar is a family every day staple for us, the more mature the better. We have this with many of our meals, for example grated and sprinkled onto a chilli (that was us tonight) to give a creamy topping. A good stilton tends to be reserved for a cheese platter for after a main course, accompanied with other favourites such as brie and camembert - I do tend to favour a soft cheese, the stinkier and softer the better, and especially those from across the channel. And, err, every cheese platter wouldn't be the same without a splash of port...</p></blockquote><p></p>
[QUOTE="Stick, post: 515376, member: 3474"] Ahem... here your honour. Goodness me, cheeses! Now there's something I didn't expect to read about on the BoB! Cheddar is a family every day staple for us, the more mature the better. We have this with many of our meals, for example grated and sprinkled onto a chilli (that was us tonight) to give a creamy topping. A good stilton tends to be reserved for a cheese platter for after a main course, accompanied with other favourites such as brie and camembert - I do tend to favour a soft cheese, the stinkier and softer the better, and especially those from across the channel. And, err, every cheese platter wouldn't be the same without a splash of port... [/QUOTE]
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In praise of English Cheese
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