cheese

shonky · Post by **shonky** » Mon Oct 30, 2006 7:10 pm

Best avoid Somerfield's Cheddar Mexicano - an ill-judged food idea on the same level as Ginsters attempt at appeasing vegetarians with their unpopular Pasti Italiano (apparently pasti is italian for pasty, although they might have just made it up to sound clever)

mos dan · Post by **mos dan** » Tue Oct 31, 2006 12:24 pm

Shonky wrote:Best avoid Somerfield's Cheddar Mexicano - an ill-judged food idea on the same level as Ginsters attempt at appeasing vegetarians with their unpopular Pasti Italiano

what was in this? not that i'm veggie, but i'm fascinated by how bland a veggie ginsters might be, the meat ones are horrible enough.

forensix (mcr) · Post by **forensix (mcr)** » Tue Oct 31, 2006 12:34 pm

KION wrote:
Thats a big cheese!

not as big as it's taste

shonky · Post by **shonky** » Tue Oct 31, 2006 1:01 pm

mos dan wrote:
Shonky wrote:Best avoid Somerfield's Cheddar Mexicano - an ill-judged food idea on the same level as Ginsters attempt at appeasing vegetarians with their unpopular Pasti Italiano
what was in this? not that i'm veggie, but i'm fascinated by how bland a veggie ginsters might be, the meat ones are horrible enough.

From what I can remember it was a tomato and herb pasta (the tiny shell one) inside a puff pastry slice. Pretty shit really, don't know if the guy who created that little gem's still working. Not going to look good on the cv I imagine.

The best thing to recommend Ginsters is that being the staple diet of the travelling sales manager, it does assist them in not reaching a ripe old age, so all good really.

joseph-j · Post by **joseph-j** » Tue Oct 31, 2006 4:39 pm

Its all about Tescos Chilli Chedder.

Although brie, camenbert, edam and mozzerella rock particularly hard too.

Just don't watch the parmesan. EEEEUUUUWWWWW.

kion · Post by **kion** » Tue Oct 31, 2006 5:52 pm

real italian parmazan is wambamthangumam! forget the shite they ship over here for the brits - they keep the best for themselves

adruu · Post by **adruu** » Tue Oct 31, 2006 6:40 pm

respect the buffalo

subframe · Post by **subframe** » Tue Oct 31, 2006 10:45 pm

Spanish Queso Cabrales is necessary to try if you like blues at all. It hurts to eat, that's all you need to know, heh.

Point Reyes Blue from good ol' Cali is also superb - totally different than the Cabrales, its' the creamiest blue I know of.

[b]racket · Post by **[b]racket** » Wed Nov 01, 2006 12:52 pm

Cornish YARG....if only for its stoopid name.

m9918868 · Post by **m9918868** » Wed Nov 01, 2006 2:12 pm

ADRUU wrote:respect the buffalo

Absolutely seconded. It's buffala though, bulls don't give milk.

ms hathaway · Post by **ms hathaway** » Wed Nov 01, 2006 4:09 pm

its rather unsophisticated in relation to the ones previously mentioned, but i am really partial to good old Vermont Extra Sharp white cheddar with a slice of homemade apple pie.

im talking the kind of sharp that cuts the tongue. yummm

poax · Post by **poax** » Wed Nov 01, 2006 8:11 pm

i do my utmost or is it upmost , sh!t, never written that word before. hmm. any way i do my best to make time three days a week for good quality brie at room temp with (and it has to be) tesco poppy and sesame seed crackers.
but not with tea.

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