Best cheese in the world

[Robson Valley]

Aged Canadian cheddar has a sharpness, a tang to it (butyric acids, lactic acids?)
which is unlike other cheeses. Some days, I like that, most days, I'm looking for something else more like butyric.

I am beholden to Monterey Calamari for their 10 legs. Excellent practice for my kids learning to count to 10 as they bit off the legs. A certain method to annoy adjacent restaurant patrons.

Cold, marinated calamari rings in olive oil and wine with herbs is a hot weather treat.

 

[Broch]

Cold, marinated calamari rings in olive oil and wine with herbs is a hot weather treat.

I'm less cultured than that - tempura battered with a garlic mayo or a sweet chilli dip is my calamari preference

 

[CLEM]

I had a Goldfish named Travis once, he was pretty cool. He wasn’t a squid mind.

 

[Robson Valley]

Ripe Brie, herbed liver pate' and 4 kinds of crackers for lunch.
Anybody in here that favors smoked cheeses?

 

[JonathanD]

I like smoked cheeses. I think it was some Bavarian smoked cheese that started Pops off on it.

 

[Nice65]

Anybody in here that favors smoked cheeses?

Me, some of the Bavarian stuff is good. I’m also a huge fan of good pâté.

Have a word with Marc over the road Bri, he knows a great deal about cheese, used to do the Channel Tunnel runs and had a good market for his wares in the UK. He’ll find you a cheese that has more tang then the Canadian cheddar.

 

[Robson Valley]

While I like the concept of EU cheeses, I'm not prepared to pay $50/kg by the time it gets here what with most of that being transportation cost. I'd buy local cheese in a minute, if for no other reason than to support an artisan business.
Meats, eggs and veg in season are easy to find here.

The other problem we face is that the retail grocery stores are typically bound by contract to buy from particular suppliers OR get diddly squat. They can't, even if they want to, support local producers, certified organic or not.

Relatively speaking, we are close to California, Mexico, Central and the west coast of South America. With reversed seasons, common produce is never premium-priced, even in mid winter.

 

[Athos]

Some mouth watering stuff in here! Seeing as we strayed from the path of dairy with a quick dalliance with calamari. What’s people’s preference for black pudding? Personally I like the Stornoway, but I had a sweet black pudding in Uruguay (morcella dulce I think it’s called?) that was sublime and I can’t find anything close to replicating it.

 

[JonathanD]

I can’t get along with black pudding. I can eat mostly anything. But black pudding and the resinous dried abdomens of tarantulas taste fowl. I like the legs though.

 

[Herman30]

Anybody in here that favors smoked cheeses?

(waiving hand) Me, me, me!

 

[JonathanD]

(waiving hand) Me, me, me!

Well you live in the heart of smoked cheese land, so that’s a staple.

 

[Toddy]

I like the smoked applewood stuff. I know it's a kind of mixed up cheese, but it's tasty.

I really, really like extra mature red cheddar though

 

[Herman30]

What’s people’s preference for black pudding?

Have no idea what your black pudding is but I like the blood sausage that we have in my country. https://en.wikipedia.org/wiki/Mustamakkara

To parafrase Mick Dundee: Looks like **** but is good eating.

 

[Athos]

Have no idea what your black pudding is but I like the blood sausage that we have in my country. https://en.wikipedia.org/wiki/Mustamakkara

I lived in Finland for a while and visit friends there every year, I’ve never had mustamakkara! Going to try it for sure! You guys make the best mustard, can’t get enough of that stuff.

 

[Herman30]

I have an estonian girlfriend so I´ve spent a lot of time in Estonia. For them the essential christmas dish (like turkey for you or ham in Finland) is blood sausage. Ain´t no proper christmas dinner without it. One way to cook it is to wrap the sausages in bacon strips and fry in oven or pan.

 

[TeeDee]

Blackpudding chopped up and spread on toast..... yummmmmm

 

[Woody girl]

Black pudding and calamari...yuk!
I'll happily stick with cheese.
Odd that nobody has mentioned blue cheeses. Love a bit of good Stilton with decent crackers and some lovely Muscat grapes. A Christmas treat every year.

 

[CLEM]

Black puddin, baercon n egg banjo, little bit of black pepper, or white pepper or both and a smidgen of brown sauce

 

[PoppyD]

we are not still talking about the best taste surely!?!

I have never eaten one. They’re too awesome to eat.

 

[PoppyD]

I had a Goldfish named Travis once, he was pretty cool. He wasn’t a squid mind.

Goldfish are rubbish. They all die. Mom even lost one down the sink when she was cleaning them out. She sneaked another in but I knew it wasn’t the same one and he had mouldy scales, then she killed him too by putting too hot a water in the tank. Then we got banned from Prestwood pets for being idiots. But that was mom. She kills all things without knowing. I told her Mr Spongy Potato seed would eat all the fish and she said he was too small. Then he Did. She doesn’t know anything.