The Official 'Cheese' Cheese Thread.
 

Amidst much confusion whereby members were hoping to eulogise about their favourite smelly dairy product and were lambasted for daring to ;) I welcome you to the Cheese thread where we only discuss foodstuffs.

Cheddar Cheese:
http://i.telegraph.co.uk/telegraph/m...0_1238272c.jpg

The king of cheeses. Available in mild (how dare you) and Mature (well done son!) it is the ultimate all round cheese for both sandwiches and melting.

Gouda:
http://www.recipetips.com/images/glo...eese_gouda.jpg
It has virtually no taste but it retains it's consistency well when cooked and has a slightly nutty flavour. Mild enough in sandwiches to not overpower everything.

Halloumi:
http://www.igourmet.com/images/topics/halloumi1.jpg
Never to be eating in it's raw state. It resembles a Goodyear tyre. Grilled however, it becomes one of the most moorish tastes on the planet and goes fantastically well in a Spinach salad.

More to come in the Cheese thread of the year.

Cheese and peanut butter on toast.

Try it.

Nah. I'm English. We don't do combinations unless there is onion involved.

Where the hell do you think I'm from...

It doesn't say but I am worried now that you are putting cheese with a bar snack staple :(

I'm from merry old Engerland.

But seriously, you put the peanut butter on the bread, then the cheese on top, then the whole lot under the grill. It's amazing.

Blasphemy. Onions, Lea & Perrins or HP.

Branston brown sauce is the best, or the HP fruity stuff. And I've never been a huge fan of onions, I can go with some slices of tomato on my cheese on toast though.

But the big question is, do you toast the bread beforehand or not?

Beforehand. Always, no matter what the sandwich is.

Anyone else been to cheese.com?

I thought that one was familiar ... Win for Lebanese cuisine! :thumb:

It's great to be eaten raw, donno what you're talking about, really good with peach jam, or just with tomatoes if the raw Halloum is very salty. If you don't like extra salt, just keep it for an hour or two under the water, the cheese becomes sweeter and very tasty. That is actually my favorite kind of cheese.

We eat grilled Halloum every good morning ... or every day we have the time to grill them. If not, raw is the answer.
It's eatable in a dozen of different ways, it gets very different each time ... it's a pretty practical cheese.