| Cheese was originally developed as a way
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| | cheese for making toasted sandwiches, it
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| of preserving milk. Now cheese is classed
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| | has a very high melting point.
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| as a gourmet food, well, some cheese
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| | Red Leicester cheese is another
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| anyway.
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| | favourite. This has a nutty taste and
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| Cheeses from different regions have their
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| | should have cracks in it. This is another
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| own characteristic texture and taste
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| | cheese that is infinitely better when
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| because the conditions that the bacterial
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| | freshly cut, rather than shrink wrapped.
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| fermentation is carried out under differ.
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| | Red Leicester has better keeping
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| Cheese makers can use fresh or
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| | properties than Lancashire and also works
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| pasteurised milk, skimmed or whole milk
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| | well on toasted sandwiches.
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| and add colouring. Different pH levels
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| | Stilton cheese is made in Leicestershire
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| for the fermentation and different
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| | and has blue veins running through it.
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| temperatures will alll affect the taste
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| | You can buy mature, extra mature and
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| and texture of the finished product.
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| | vintage Stilton. Be aware though that
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| Cheese is a very personal thing. Many
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| | once you have developed a taste for the
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| people will not have foreign cheese.
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| | vintage cheese that you can never go back
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| French people have never heard of the
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| | to the ordinary supermarket variety.
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| majority of English cheeses. I enjoy
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| | The extra cost for the vintage cheese is
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| French cheese, but I will try anything.
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| | not high, yet the taste comparison is
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| Camembert and Brie are made from
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| | unbelievable. You can recognise a good
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| pasteurised and from unpasteurised milk.
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| | stilton by the rind. It should be about
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| Look for cheeses made from unpasteurised
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| | about one centimetre thick, crusty and a
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| milk. They bear no resemblance to the
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| | deep creamy yellow. The cheese itself
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| tasteless and bland pasteurised
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| | should be deep yellow with plenty of blue
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| varieties. Unpasteurised cheese is not
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| | veins through it. Most people do not eat
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| suitable for very young children or the
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| | the rind on Stilton, but it is edible.
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| elderly.
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| | If you eat vintage stilton without
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| English cheese is what I was brought up
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| | drinking a ten or twenty years old port
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| on. My lunch used to be 1/4 of Lancashire
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| | with it you are missing a taste
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| cheese ( and a steak and kidney pie).
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| | combination that can only be desrcibed as
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| Lancashire cheese is mild, very pale and
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| | ecstatic. You can judge the quality of
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| very crumbly. It is best cut from a whole
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| | the port by how far up your sinuses the
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| cheese. Shrink wrapped lancashire cheese
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| | taste goes. The best port and Stilton
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| is fine for cooking, but that's all. You
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| | combination I have ever tasted was a 1991
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| can only keep lancashire cheese for three
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| | Noval LB with a vintage Stilton. WOW!
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| or four days. The taste deteriorates on
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| | That made my eyes pop out, the taste
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| exposure to air. Lancashire is the best
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| | senation went so far up my sinuses.
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