Cheese.

[NoMercy]

You can't beat a bit of cheese during the festive season.

What's your favourite cheese, and what's your favourite thing to serve with it?

[NoMercy]

I love Swiss Gruyere, Goats' Cheese, Manchego and Brie. I love to serve mine with crackers, butter and red wine. :@)

[sandyRoe]

Danish Blue on digestive biscuits. I imagine it must be something like Stilton, which I've never tasted

[4getmenot]

stilton and grapes

[usathome]

Cranberry cheese, .....yummy
served with
a nice selection of crakers

[NoMercy]

I love stilton, but find Danish Blue a bit salty for my palate. Like you, I love sweetmeal digestives for accompanying cheeses.

[NoMercy]

Of the deep-fried, breaded variety, Usa?

4get... Now you're talking!

[MarkRae]

Probably a really ripe Camembert with a fresh baguette from the local French deli, President butter and a 1964 Chateauneuf-du-Pape.

[NoMercy]

Ooh, Mark.... J'adore a good Chateauneuf! Lovely with a crusty baguette and some lovely ripe, soft French cheese.

[askyourgran]

Danish blue, Stilton with apricots, Double Gloucester, Mature cheddar or Gruyere with Various cheese biscuits or Oat biscuits, grapes and/or white wine. Or even a couple of slices of Double Gloucester Welsh rarebit.

[MarkRae]

Although I'm having a very drinkable Fleurie with some Brie de Meaux tonight...

[usathome]

Now see what you have gone and done NoMercy.....

I've got to put my slippers on & pop down to the fridge for some cheese...aghhh!!!

[NoMercy]

Oh gosh, I haven't had a fleurie in ages! Nor a Brie de Meaux... last BdM I had was from Intermarché, and they closed down last year. :-(

[Buenchico]

I love all cheese as long as it's got plenty of flavour to it. (A lot of French cheeses, for example, are far too bland for me).

Keen's cheddar (from Waitrose and some Sainsbury's stores, as well as selected M&S outlets) is great:
http://www.keenscheddar.co.uk/

Danish Blue has acquired a reputation as being a bit 'naff' (probably because, back in the 1960s it was the first 'foreign' cheese that many Brits tasted, while thinking that Mateus Rosé was an example of a 'fine wine') but I'm rather fond of it.

A decent Stilton is equally good (especially when my friend leaves it to soak in Port for a few weeks!)

It's generally blue cheeses which I like best (simply because of the strength of flavour) but I'll try almost any sort of cheese.

What should cheese be served with? Either more cheese (and then yet more cheese!) or simply with cream crackers (which are vastly preferable to posh 'biscuits for cheese').

[piggynose]

only eat quesos de cabra or de oveja now, as cows cheese make me cough through my trousers

[sandyRoe]

Anybody tried gorgonzola?

[NoMercy]

Sorry, Chris, but I am inclined to disagree with you. Eating cream crackers is, for me, like eating cardboard. You can't beat a nice bit of fresh baguette or some "pan de pasas" (crisp raisin breads) for accompanying cheeses.

[Buenchico]

I've just seen that Pinkilady wants to suggest a decent wine to go with cheese. I'll opt for a 2005 St Emilion Grand Cru Clasé ;-)