Conquer Club

Yummy.

I get to choose TWO??

Anyway there are hundreds of cheeses, most of them delicious...

But then, I wouldn't call the ones that aren't delicious real cheese (ie American).

WTF.
No pepperjack?

American (Ink can GFY) and Cheddar (most varieties of it anyways). Though not really big on cheese otherwise.

muy_thaiguy wrote:American (Ink can GFY) and Cheddar (most varieties of it anyways). Though not really big on cheese otherwise.

You're losing out on a lot... go to Europe, preferably somewhere in Western Europe, preferably somewhere in France, and eat some of their cheeses... you'll never look back.

InkL0sed wrote:

muy_thaiguy wrote:American (Ink can GFY) and Cheddar (most varieties of it anyways). Though not really big on cheese otherwise.

You're losing out on a lot... go to Europe, preferably somewhere in Western Europe, preferably somewhere in France, and eat some of their cheeses... you'll never look back.

Are the French poets better "versed" in these topics too?

Totally.

mozzerella and parmesan, but only paremsan cos theres no red leiscter on the list.

also mature cheddar isnt bad.

also wheres the sardinian maggot cheese? you have to wear goggles to eat it and its illegal.

port salut and red leicester.

Danish Blue or Stilton.

chedder and red Leicester

I was only allowed to enter 12 options.

Also missing is Babybel. That's some good cheese.

pimpdave wrote:I was only allowed to enter 12 options.

Exactly the reason why I never made this thread.

Mature Cheddar because of its versatility, Brie got my second vote though actually I prefer Camembert of that particular ilk. In truth though there are dozens of amazing local varieties, once spent a whole summer hitching through France sampling the cheese and wine of each region ( and shagging my girlfriend of the time who looked astonishly similar to Kate Bush )

joecoolfrog wrote:Mature Cheddar because of its versatility, Brie got my second vote though actually I prefer Camembert of that particular ilk. In truth though there are dozens of amazing local varieties, once spent a whole summer hitching through France sampling the cheese and wine of each region ( and shagging my girlfriend of the time who looked astonishly similar to Kate Bush )

I agree about Camembert... delicious...

joecoolfrog wrote:Mature Cheddar because of its versatility, Brie got my second vote though actually I prefer Camembert of that particular ilk. In truth though there are dozens of amazing local varieties, once spent a whole summer hitching through France sampling the cheese and wine of each region ( and shagging my girlfriend of the time who looked astonishly similar to Kate Bush )

i hope you did it in some of the vineyards.

Gouda FTW!

or perhaps a nice Muenster for sandwiches.

Gouda's cool, I'm having a little too much of it recently though.

I'd just like to give a shout out to Comte and Boursin...