West Ham Online

Do you hate it or love it? Is there a country that you think is the best for cheese? What's your favourite cheese? Why? Best cheese for cheese on toast? Any unusual stories or experiences with cheese? I'm probably torn between some of the french cheeses and the vastly superior cheddar. WTF is Polish cheese?

"Epoisses - the King of cheeses closely followed by comte with an hounourable mentions to reblechon, Keen's cheddar, stilton and roquefort."

"Love it, its probably an addiction. French Alot of my favourites have been named already in this thread so to add to the list I am going to go Goats Cheese - thats a proper treat. Favourite cheese dish is spaghetti cacio e pepe when done correctly. On toast I normally go for just a good mature cheddar. Quick shout out to cottage cheese which I have with the majority of my breakfasts and Halloumi when done properly."

joe royal 4:51 Sat Mar 16 Does pate come in cannes?

Pate and cold cuts certainly compete well with cheese as a tasty snack or light meal.

"Currently in Cannes and the local carriefour has a fantastic selection, none of it particularly cheap tho. I bought pate instead."

Going to get cursed here. But Monterey Jack on a half decent Beef Burger is a thing of beauty. And the work of the Devil.!

Oh take no notice of SOH. He has a daughter in her 40’s and claims he’s not 60…

I put Nurse more in the army boots and snuff category.

In all the years I have been on here it’s the first time anyone has put nurse in the pipe and slippers category.

p.s. Arf! @ the way he says 'dandelion and burdock'. Foreigners are silly.

"Side of Ham 3:31 Sat Mar 16 ""Nice thread for all you at the pipe & slippers age‚Ķ..enjoy!"" Coming from someone who does embroidery for a living. the only cheese you like is the stuff under your foreskin you dirty filthy sad stalker cսnt."

Stickle - yes! https://www.tiktok.com/@livingmemoryassociation/video/7205228380575337733

Nurse 2:59 Sat Mar 16 Was it Cremola foam? Loved that.

"Lucky to have a wholefoods in High St Kem only 15 min walk from my london gaff. Cheese section is amazing and massive. Favourites that come to mind are St Marcellin, Compte, Parmasan Reggano, Piccarino, Stilton..so many"

Nice thread for all you at the pipe & slippers age…..enjoy!

"Love the stuff,colsten basset Stilton being my current favourite,a bit trumpy bet well worth it as a treat. Served at room temperature of course"

All my local shops are like this now. Not corned beef obvs but hundreds of cheeses from all over the world. Hard cheeses cut with wire on marble. Butchers with meats from farms you can find. Bakers baking the breads in the shop. Its why London is do fucking great. We eat well.

All my local shops are like this now. Not corned beef obvs but hundreds of cheeses from all over the world. Hard cheeses cut with wire on marble. Butchers with meats from farms you can find. Bakers baking the breads in the shop. Its why London is do fucking great. We eat well.

"Mr Comma's post reminded me of my earliest cheese-related memory. Going into our branch of Liptons with the cheese and cooked meats counter (we didn't say 'deli' in the early 70s). Liptons smelt not unpleasantly of a combination of tangy cheddar and corned beef. The cheese was sliced with a wire, as Mr Comma says. My mum would take me into Liptons several times a week and her behaviour around the man who worked in Liptons was puzzling to a small child, but looking back now it was obvious she was having an affair with him. Liptons became some other small grocery shop and I can't remember the name. It was where I used to buy these crystals you'd spoon into water to make a fizzy drink, like an ersatz orangeade. Foul, of course, but that didn't deter me because it was kitchen counter sorcery. It came in a metal tin with a lid very much like Andrews Liver Salts. Does anyone remember it? The orangeade I mean."

"Comma You must be a similar age to me as I remember as a small boy going to Sainsbury’s with my mum while every food was as you described and needed serving. I can’t recall when self service came in but how different were those memories! Anyway cheese is one of those things that has gone through various fashions for starting with strong cheddar and Danish blue going through many stinky, blue and soft French cheeses and ending up where I started. My local supermarket has two cheddars and Danish blue, which I hadn’t seen for donkey’s but now regularly enjoy again…."

"Blacksticks Blue Stinking Bishop Morbier Love a cheese fondue, but not whilst skiing as that is dangerous France but we are getting up there Used to love Sage Derby but that is difficult to get now. Saga Danish blue cheese (not Danish Blue) but they don't make that any more."

Wensleydale Feta German Smoked Mature Cheddar

I bet it was you knob cheese comma

"My earliest memory of cheese was being out food shopping with my mother and going into Sainsbury’s in the days way before supermarkets. The shop had a u shaped set up with a marble topped counter. There was a rail before the counter holding tins of biscuits my favourite being the tin of broken ones which my mother bought me usually as a treat ( in those days there was nothing pre packaged ). The cheese was cut from a block by a woman using a wire, she would cut an ingot, size of your choice, and wrap it in grease proof paper. There was a choice of basically cheddar cheese and that was it. The butter counter had several choices, marge being the economy option, and again your quantity of butter requested was hewn from a large block and “patted” into shape by a lady wielding two wooden implements. Grease proof wrapped and off you go. The advent of affordable continental travel revealed to most Brits that there was more to cheese than mild or tangy cheddars and here we are today consuming varieties of cheese from all over the place and in different ways from being in a sandwich or on toast. I don’t have a favourite cheese but on toast I’d go for a tangy cheddar. As a lunchtime snack give me a room temperature Brie with a piece of crusty baguette and some grapes accompanied by a dry white wine. For cheese and biscuits, instead of a dessert, these days I am enjoying either a pecorino or manchego."

Like Rooney in a cheese shop son