My favourite eh? hmmmm.....that is a tricky one indeed as I loooooooooooooooooove cheese.

Either this...

or this....

Here, around Chrimble there is a runny cheese called Vacherin Mont d'Or that you eat with a spoon...

I`m taking one to my sis in Edinburgh for Xmas, she hides it from others and only brings out the Stilton. Biatch.

A now for the crème de la crème.

http://www.foxnews.com/leisure/2013/11/26/human-cheese-is-really-thing/

An oldie but a goodie, and its the the long version!!! And on topic!!!

Cheese.

My son came for a visit. He brought 1kg of mild cheddar and a kg of edam. He also brought Vegemite.

Guess who's been having cheese and vegemite sandwiches, cheese, vegemite, lettuce, and tomato sandwiches, toasted cheese sandwiches, broccoli in cheese sauce, and plain old cheese slices lately?

Oh, and the cheese omelette this morning was heaven.

And last night, I just happened to make spaghetti bolognese (Well, soft egg noodles with a pork mince and tomato/garlic/holy basil sauce) topped with....a mountain of grated cheese.

Heaven.

Glastonbury Twanger.

go away, it's mine all mine i tell ya, arghhhhhh !

last time I was home in Suphanburi I got some Mainland 'Epicure' cheddar from Lotac...as I savored the delightful bitingly sharp cheese I realised that this was the best cheese that I had had all year...or, at least since the last time I had purchased some; and they got lotsa good cheeses in Jeddah...

funny that in arab places I quite like the widely available halloumi which don't taste like much of anything, sorta reminds me of the panela cheese available in mexican bodegas in LA which reminded me of the quesillo fresh cheese that the campesinos useta make in Bolivia...I chuckle when I find the tasteless cheese to be a popular item on western menus these days...

Good old Toots, always has a tale to tell!!!

How do you make the perfect toasted cheese sandwich?

Is that a trick question?

I used to have one of those machines, you buttered the outside of the bread, placed your cheese etc in the middle put the other slice of bread on and put the lid bit on. And toasted it.

Otherwise you stick two bits of bread under a grill, put cheese on until bubbling and then stick them together.

Best made with Scottish cheddar and white bread and served with a mug of strong tea. In front of the telly, wearing comfy clothes.

How do you make the perfect toasted cheese sandwich?

As Patsy said, or you make a cheese sandwich, nuke it gently for 30 seconds just to get the cheese warmed up inside but not to let the underside of the bread get soggy, then grill, turning once. You can also dry fry; medium heat, A smear of butter on each side adds flavour.

Additions of tomato slices, ham, finely sliced onion rings necessitate the nuking, IMHO because over-toasted bread or under-melted cheese are not good.

Is that proper cheddar she's using?

No trick question....how about a cheese mix with some Worcester sauce.....or any other tasty additions....?

How do you make the perfect toasted cheese sandwich?

As Patsy said, or you make a cheese sandwich, nuke it gently for 30 seconds just to get the cheese warmed up inside but not to let the underside of the bread get soggy, then grill, turning once. You can also dry fry; medium heat, A smear of butter on each side adds flavour.

Additions of tomato slices, ham, finely sliced onion rings necessitate the nuking, IMHO because over-toasted bread or under-melted cheese are not good.

No tomato...onion or ham please.....yuuuuk!

melted cheese?...raises the matter of...cheeseburgers...and, melted cheddar on an open face tuna salad sarnie...

and the eternal dilemma: when at MacDonalds does one order two cheeseburgers or a quarter pounder with cheese?

melted cheese?...raises the matter of...cheeseburgers...and, melted cheddar on an open face tuna salad sarnie...

and the eternal dilemma: when at MacDonalds does one order two cheeseburgers or a quarter pounder with cheese?

Definitely the quarter pounder.....or better still, the double quarter pounder (don't know why they don't call it the half pounder).

Or are the double quarter pounders a NZ thing? Double the meat, double the cheese.....good stuff!

No trick question....how about a cheese mix with some Worcester sauce.....or any other tasty additions....?

Wooshters isn't bad now and then. Fresh sliced chillie is great. Vegemite. Garlic pepper.

Best is a mix of cheeses. Cheddar + Brie or Camembert toasted is very rich, you don't want too much butter. Mozzarella + Castello is different. Cheddar + Parmesan for that extra umami.

Umami? That's posh.

Grate your Scottish cheddar and mix it with Marmite. Then put on bread and under the grill. Or you could mix the cheese with mustard.

Or you could just order a Pizza Margarita which is basically a pizza with cheese on.

Winter is slowly approaching on our Swiss shores. The smell of raclette and fondue shall be wafting among the stairwells of the tenement i live in.

I love it!!!

Arrgggg, stop it Pats, last time I had fondue was on a quick visit to Gruyères many years ago, lovely town, scary art gallery.

I must make one, can't be that difficult.

Arrgggg, stop it Pats, last time I had fondue was on

Did not know you were so fond of it.

Arrgggg, stop it Pats, last time I had fondue was on a quick visit to Gruyères many years ago, lovely town, scary art gallery.

I must make one, can't be that difficult.

Coincidentally, I saw a fondue set in Tops a couple of days ago. A box in the fridge with the cheese and butter. Assume it contains cheese and other ingredients but don't think it had the pot and heater.

Butter? You don't put butter in a fondue. Jeez, i almost fell off my bed!!!

You melt white wine, kirsch, garlic and special fondue cheese all together in a figure of eight movement in a fondue pot.

You eat it by dipping day old crusty bread in a glass of kirsch and then into the cheese mixture. Drinking copious amounts of white wine or tea, Beer gives you a tummy ache, Repeat as necessary until satiated.

If you drop your bread in the melted cheese you have to knock back your drink in one and/or kiss the prettiest girl at the table.

I often knock back my drink in one.....

No no Patsy, the fondue kit was in the fridge where the butter and milk and other cheeses are in the supermarket.

Your kind of fondue sounds great. I imagine I would be dropping my bread in the pot quite a lot.

Butter? You don't put butter in a fondue. Jeez, i almost fell off my bed!!!

You melt white wine, kirsch, garlic and special fondue cheese all together in a figure of eight movement in a fondue pot.

You eat it by dipping day old crusty bread in a glass of kirsch and then into the cheese mixture. Drinking copious amounts of white wine or tea, Beer gives you a tummy ache, Repeat as necessary until satiated.

If you drop your bread in the melted cheese you have to knock back your drink in one and/or kiss the prettiest girl at the table.

I often knock back my drink in one.....

You would need some tongue to kiss yourself.....

Oh please excuse me.....

I don't have to kiss myself on the mouth. I could kiss myself on the hand. There are also, so i have been told, sort of strip fondue parties. Where, when you lose your bread you take off an article of clothing. But that can be a bit boring seeing as we wear layers and layers of clothes.

Two years ago it was minus something degrees with a wind factor of -20. My tears froze on my face.

I don't have to kiss myself on the mouth. I could kiss myself on the hand. There are also, so i have been told, sort of strip fondue parties. Where, when you lose your bread you take off an article of clothing. But that can be a bit boring seeing as we wear layers and layers of clothes.

Two years ago it was minus something degrees with a wind factor of -20. My tears froze on my face.

You could have got that in East Lothian with half a dozen Diamond Whites and some cheese and pineapple cocktail sticks....ahh those were the days alright!