What is your favourite cheese?
Submitted by chris on Fri 24 Nov 2006
| Cheddar |
   15% | 57 votes |
| Wensleydale |
1% | 5 votes |
| Gouda |
11% | 44 votes |
| Edam |
4% | 16 votes |
| Jarlsberg |
4% | 16 votes |
| Mozzarella |
10% | 37 votes |
| Parmesan |
11% | 44 votes |
| What has this to do with Debian? |
40% | 149 votes |
| Total 368 votes |
french chees > all
[ Parent ]
I had to choose Cheddar, as it just pips the post, but it was mighty close between Cheddar and Parmesan.
I'm also a fan of the occasional bit of brie, but it wasn't on the list...
Cheers.
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Too many not on the list!
I like almost all cheeses, except for the soft ones. But most of my favourites come from small producers and have things like garlic added to them - so they're hard to include in polls!
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Hmmmm.
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Well - thats more to do with a limit on the number of poll answers per poll :)
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Besides, mozzarella is spelled wrongly.
M.
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It is hard to get decent poll submissions which aren't repeats - besides there is more to life than computers and say what you like about people we all need to eat!
(I've fixed the spelling; thanks for pointing it out.)
[ Parent ]
Hey we host http://www.devoncheese.com/ you're reminding me of work* ;)
Another vote for Roquefort!
No wait Blue d'auvergne is better, I think?
So many cheeses, so little exercise.
Brie gets in a vote as well (it is a transferable vote right?).
But where is the "Stinking Bishop" option? Cornish Yarg? Sharpham Rustic?
Mozzarella (?) that is pizza topping, that ain't real cheese, I mean it is great to cook with, but you can't really get your teeth into it.
Simon
* I never noticed they have a section called "cheese with additives", I think that one is from the OS2 "luke warm, dead, greasy, chicken" school of marketing.
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Mozzarella_in_Rome != Mozzarella_in_Italy != Mozzarella_otherwhere ;)
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A lot of Brie is lacking in taste, but there are some Brie's that are just beautiful. Then there are issues of ripening, or maturing, Brie and some other cheeses.
Cooking is also a big thing with cheeses. Some English hard cheeses aren't terribly great until you slice them thinly and grill them on some toast, ideally served with a fried egg on top. When they transform from something mild and pleasant, hulk like, into aggressively strong flavours.
Wikipedia it seems knows all about it:
http://en.wikipedia.org/wiki/Welsh_rabbit
Of course what we want is "value in cheese". Tesco's own mature cheddar is pretty good stuff for the money, and mass produced. Good Brie seems a fairly hit or miss affair at the supermarkets, you seem to need to try before you buy.
So who's mozzarella should I be trying? And how should I eat/cook it? Going to Rome (again) to buy cheese is probably out of the question.
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I buy it here and you pay through the nose and get putty.
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