I'll eat a piece of ungrated Parmesan if I can get a decent one. There's nothing like Blue Cheese to give the taste buds a real thrill as well.

I loved Kraft processed when I was a kid and still get a block occasionally. It grills really well.

Kraft cheese spread on fresh bread is a gift from the God's as well, unobtainable in Thailand, I'll get a couple of jars in Australia next month.

(I'm obsessed with food at the moment, but the diet is going really well!!!!)

Cheese is where it's at - just make it tasty and full of character. I hate those bland tasteless types...

But they were great when you were a kid....remember cheesestix.

I used to peel off the foil on the end of a block of Kraft Cheddar and leave it exposed in the fridge for 2 weeks before eating it. Guess my taste for matured cheese developed early.

OMG, how disgusting.

Hard dried up rendered reject cheese processed, flavoured gunk.

What ya eat now, parmesan stix whole, ungrated of course.

Maybe not, parmesan is a classic cheese.

Hey, quit pickin' on me, I was only a kid.

Now my favourite is Mainland Vintage (still a cheddar guy at heart) although I do enjoy Gouda or Edam on a baguette with ham and olives. A good Fetta is also delightful.

"Blessed are the cheesemakers".

The Cheese Shop sketch, Monty Python

The eminent Thaddeus pre-empted you in Post #6 old mate. It's worthy of being watched twice though.

The Cheese Shop sketch, Monty Python

The eminent Thaddeus pre-empted you in Post #6 old mate. It's worthy of being watched twice though.

PoorSucker? Are you sure your name isn't Wensleydale?

I liked that nice film Toy Soldiers. The " Gorgons" were obviously named after my favourite cheese, as is the West Ham manager. The " Gorgons" got the first bit and " Zola" got the rest.

I'll eat a piece of ungrated Parmesan if I can get a decent one. There's nothing like Blue Cheese to give the taste buds a real thrill as well.

I loved Kraft processed when I was a kid and still get a block occasionally. It grills really well.

Kraft cheese spread on fresh bread is a gift from the God's as well, unobtainable in Thailand, I'll get a couple of jars in Australia next month.

(I'm obsessed with food at the moment, but the diet is going really well!!!!)

But you'd probably spoil it by spreading Vegemite instead of Marmite.

But I expect we'd both agree on Branston Pickle.

Vegemite's good with cheese spread, they even brought out a mix in a jar once but the purists preferred to blend it themselves.

I don't think Marmite would be much good, anything with more flavour than cream cheese would mask the "taste" completely.

Cheese is where it's at - just make it tasty and full of character. I hate those bland tasteless types...

But they were great when you were a kid....remember cheesestix.

I used to peel off the foil on the end of a block of Kraft Cheddar and leave it exposed in the fridge for 2 weeks before eating it. Guess my taste for matured cheese developed early.

OMG, how disgusting.

Hard dried up rendered reject cheese processed, flavoured gunk.

What ya eat now, parmesan stix whole, ungrated of course.

Maybe not, parmesan is a classic cheese.

Hey, quit pickin' on me, I was only a kid.

Now my favourite is Mainland Vintage (still a cheddar guy at heart) although I do enjoy Gouda or Edam on a baguette with ham and olives. A good Fetta is also delightful.

"Blessed are the cheesemakers".

Nice to see we have a matured 'sibeymai', just like a good cheese should be.....ha haha

Mainland Vintage is a classy cheddar, yaaaas.

Mainland Blue Cheddar is the acme of cheeses in my world.

Imagine Vintage and blue cheese combo, there ya have the best cheddar and flavour in cheeses..

Gotta admitting to buying 8 oz packs of NZ Chesdale (Bought out by Kraft, still marketed)processed gunk when a kid and just biting off chunks at movies whilst mates bought sweets etc.

I remember hanging around the"Butland Industries factory in Auckland, which made it, as 8 y/o and eating the stuff all day..... <deleted>.

Recall seeing truckloads of mouldy broken 40lb cheeses being unloaded, gross....LOL

Moorish,,, (Then)

Cheese is where it's at - just make it tasty and full of character. I hate those bland tasteless types...

But they were great when you were a kid....remember cheesestix.

I used to peel off the foil on the end of a block of Kraft Cheddar and leave it exposed in the fridge for 2 weeks before eating it. Guess my taste for matured cheese developed early.

OMG, how disgusting.

Hard dried up rendered reject cheese processed, flavoured gunk.

What ya eat now, parmesan stix whole, ungrated of course.

Maybe not, parmesan is a classic cheese.

Hey, quit pickin' on me, I was only a kid.

Now my favourite is Mainland Vintage (still a cheddar guy at heart) although I do enjoy Gouda or Edam on a baguette with ham and olives. A good Fetta is also delightful.

"Blessed are the cheesemakers".

Nice to see we have a matured 'sibeymai', just like a good cheese should be.....ha haha

Mainland Vintage is a classy cheddar, yaaaas.

Mainland Blue Cheddar is the acme of cheeses in my world.

Imagine Vintage and blue cheese combo, there ya have the best cheddar and flavour in cheeses..

Gotta admitting to buying 8 oz packs of NZ Chesdale (Bought out by Kraft, still marketed)processed gunk when a kid and just biting off chunks at movies whilst mates bought sweets etc.

I remember hanging around the"Butland Industries factory in Auckland, which made it, as 8 y/o and eating the stuff all day..... <deleted>.

Recall seeing truckloads of mouldy broken 40lb cheeses being unloaded, gross....LOL

Moorish,,, (Then)

Cheddar aficionados unite !

We will save the world from all the bad cheeses.

Cheddar aficionados unite !

We will save the world from all the bad cheeses.

Used to have friends living in Cheddar.

The locally produced stuff, locally consumed, is nothing like the mass-marketed stuff that most people regard as 'Cheddar' or 'mousetrap' cheese. Although you can buy souvenir cheeses there that will satisfy your touristic impulse to take something back for the family.

Now a nice Wensleydale - all dry and crumbly ....

Excellent in a salad.

Vegemite's good with cheese spread, they even brought out a mix in a jar once but the purists preferred to blend it themselves.

I don't think Marmite would be much good, anything with more flavour than cream cheese would mask the "taste" completely.

Use nice crusty rolls, after filling put in microwave for 30 seconds.

Takes some of the steam out of the Marmite.

But don't add lettuce until later!

My old Greek grandpa use to say, "A meal without cheese is like a pretty woman with one eye". I'm not quite that fond of cheese but still like a good grilled cheese sandwich. Opps think my old grandpa just turned over in his grave.

Stilton and port, yum. Had it on Christmas day.

I love cheese, guess I have to seeing as where i live!!!

Crusty fresh bread, salted butter and cheese..........Food of the Gods

Crusty fresh bread, salted butter and cheese..........Food of the Gods

And remarkable, in Ca Mau, I can get excellent crusty rolls - about 9" long - and passable cheese. Nothing on the butter stakes, though. They seem to use pig pate instead - which makes them taste just a touch different !

But as I do not eat seafood, and seldom dog, then I exist on such sumptuous repasts on a daily basis.

But no Marmite here

Pete - that huge slab of cheese I meant to take to Phuket last year (but inadvertently left behind) went off. Can't get much more mature than that. Talk about false economy...

Stilton and port, yum. Had it on Christmas day.

I love cheese, guess I have to seeing as where i live!!!

Yan had it with Geneva Gin, no doubt, woolda bin good.

Pete - that huge slab of cheese I meant to take to Phuket last year (but inadvertently left behind) went off. Can't get much more mature than that. Talk about false economy...

Ping, where did you leave it, what type of cheese?

If vacuum wrapper is not holed, cheese should keep in fridge 12 months or more.

Out of fridge on shelf, it will mature, but if wrapper intact, will not go off.

Reckon wrapper problems, or it was Ockor cheese... hehehe.

I was a chilled foods, frozen goods manager, extensive knowledge of cheeses, mainly gained in the UK.

NZ Mainland cheese rooooools

Bump

OK, why the bump?

I've done enough on this thread - now buying Bega pre-packs for 75,000 to 79,000 each

That's Vietnamese Dong - roughly 4 dollars each.

Kiddy dollars (AUS $) not the real ones (US $)

Bacon... bacon is an exceptional food as well.

Bacon... bacon is an exceptional food as well.

I'm drooling now....

If I was locked away and allowed one "luxury" food on top of a basic diet I'd be hard pressed to choose between cheese and bacon.

Don't know if it was worth the bump for that clip, 'rakers. Perhaps Python's Cheese Shop sketch, though...

Scotmid co-operative haggis, cut into slices, grilled on bread with cheese on top.

Tops.

Poached egg on beans on cheese on chips on toast.

What more could you ask for?

Brown sauce.

I think I'll pop out for a Biriyani, now I've got my appetite up

SC

Looks like a pepperoni pizza for me tonight....its all your doing 'rakers...!

Edit: I forgot the extra cheese.

2nd Edit: Wonder if they have some blue cheese to crumble over it too....and a bit of parmesan...hmmm

Leave the chilli oil on the table...you know it makes sense.

Don't know if it was worth the bump for that clip, 'rakers. Perhaps Python's Cheese Shop sketch, though...

Cheese

Christmas lunch tomorrow.

I've been promised turkey, ham, all the trimmings, christmas pud with brandy sauce, shampoo to drink - but they've not said anything about Stilton and port to finish the afternoon off.

I wonder ...... must give 'em a phone call.