Edam is fantastic because it's a delicious cheese in a leather jacket.
I mean, how grand is it? It's round. And red. Or yellow. And shiny. It looks like a sixties design classic: a chair for Pop Art Barbie. Although sometimes it's as big as a real chair, practically. Those crazy Dutch cheesemakers.
Sliced, it's triangular. And as any muppet in a duty free shop will tell you, eating triangular food is like eating geometry. Escher was probably brought up on Edam.
Is that three reasons yet? It’s a rock star, it's an icon, it's a big rolling round red cheesy blob of cool.
Come off it. It doesn't evenb taste like anything. It's like cheese for people who don't like cheese. You may as well nominate that stringy cheese stuff.
Not the insipid mild stuff, oh no. The extra mature stuff that makes your mouth pucker when you bite into it. The stuff which crumbles if you try to slice it thinly. The stuff which has spend most of its month/year long life sitting in a dusty, cobweb-laden shed somewhere in Somerset (Cheddar, perhaps?). Never mind the bollocks about fancy recipes. Eat it with some fresh white bread and a couple of large pickled onions in vinegar to make your eyes water.
Honourable mention also to Peccorino Romana the `poor mans Parmesan' in Italy. Blend half a pound of it with four heads of garlic, rue, celery leaf, salt, olive oil and white wine. Eat with bread and drink wine. Get up frequently during the night because it will stop you sleeping and give up trying to get the taste out of your mouth - it won't work.
Finally, German Quark. Soft, creamy and delicious...
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Isn't this just a chance for people to show off the amazing, exotic, obscure, succulent, sophisticated contents of their gleaming oppulent chrome fridge, and therefore their suave, urbane and enviable lifestyles?
I haven't heard of half the stuff mentioned here.
I realise I'm breaking the rules, but surely Cheddar is the only cheese that anyone needs. It can do sarnie, grated on pasta, with apples, grilled, anything that your gooey weird foreign shite can do, but without the ponce and frills.
If I have to choose another cheese, it would be Midlands Stripey Cheese that I've only ever seen at my nan's house, for it's pretty stripiness. Or Red Leicester, for making all the other kids at school think I was eating carrot sandwiches.
-------------------- What I object to is the colour of some of these wheelie bins and where they are left, in some areas outside all week in the front garden.
posted
I'm also partial to things like dairylea and cheese slices, neither of which are likely to have been anywhere near a cow..
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scrawny
One Mojito, two Gin and Tonics, Three Bacardi Lime Sodas, and a couple of pints of Stella please.
posted
Chèvre, just to clear this up, is perfectly nominatable as a type of cheese. That's what the French called it, and you can get good types and bad types, expensive types and cheap types, straight from the supermarket ever so slightly chewy types and straight from the market organic creamier than angeljizz types, but in the end it's all chèvre, so London's choice stands.
As Rick has failed to make up his mind, I'm legging off with Roquefort, because:
It's so fucking intense that you only need the tiniest crumb of it to explode your tastebuds
Not many can handle it, rendering it one of the only cheeses that will last longer thn a day in a student/poverty stricken house where survival is based on the plundering of OPG (Other People's Groceries)
What Mart said. Pain de Campagne, bottles and bottles of Bordeaux '96, and the kind of consumption that can only be accompanied with that noise of crazycheese/bread/wine satisfaction that goes like this:
"Nyom nyyooom mmmm God nyom uuuummmmhh...."
[ 21 May 2003: Message edited by: scrawny ]
-------------------- ...because that's the kind of guy you are.
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Scrawny. Grr. OK, playing by the rules, it has to be Comté.
Nice to the bite, sweet with a hint of cashew nut. Perfect with a glass of white wine. Or red wine. Or Weizen. Or water. Or anything. And ah, the aroma...
[ 21 May 2003: Message edited by: Samuelnorton ]
-------------------- "You ate the baby Jesus and his mother Mary!" "I thought they were animal cookies..."
Louche
Carved TMO on her clit just to make you feel bad
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All the best cheeses have been nabbed. Hmmph.
Will have to be lancashire. Proper, crumbling, can't slice it because it turns into little balls of shale lancashire. Not too good toasted, but fantastic on fresh white bread with a huge dollop of some form of eye watering pickle or squished into slightly too ripe tomatoes. Good on crackers too and makes a very specific set of tastebuds at the back of the mouth twinge in anticipation.
Plus, now I feel all parochially patriotic for nominating it.
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I can't believe that nobody has nominated Wensleydale.
Now, I know that I'm a self-confessed cheese hater, but aesthetically, I find this to be one of the more sublime cheeses. If I had to put anything apart from mozarella in my mouth, it would be Wensleydale.
-------------------- i wrote for luck - they sent me you
posted
I was bought some Gouda with cumin seeds the other week. I scoffed at the time but, one bite later, I was totally sold. It was some kind of heavenly combination of cheese and curry; creamy and scented; chewy with small crunchy seeds.
I'm so hungry
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