this is the easiest thread there's ever been: cheddar. 'mad chedduh "'yo'"'. mendip dairies if you must know (not in cheddar obviously, though the stuff they do there for tourists isn't so bad; the factory used to be a few miles away in wells, but has moved for houses, not sure where tis now).
for softies, a pricey french brie left to rot in the midday sun for a while, or a bit of that there taleggio, almost too rich to be eaten in quantity on its own, but an especially welcome flavour in cooking.
kracka wheat, the kids favourite, is really a bit too salty, that and the eponymous wheatiness that makes them such a treat to eat on their own overwhelms almost any cheese. jacobs, very good indeed, 'design classic' are the words that come to mind when looking at their packets, but Carr's Table Water, for their inscruatbility of name and sheer cold-snapping texture, must be proclaimed triumphant. |
