Doubel Gloucester Vs Red Leicester

I'll let you cheese

Double-Gloucester - no contest. If you want to buy my book, visit my blog: http://whatisthisstrangeplace.blogspot.com/

Five Counties gives you a taste of both, plus crumbly Lancashire, Cheddar and Derby. Mmm. ~ This be where I keeps me treasures: www.tyrants.co.uk This be where I goes to get me fix: www.fuselit.co.uk Yarr.

Whichever one you like best open second nobody

neither red leicester or double gloucester are spectacilar cheeses, also double gloucester tastes slightly odd when melted. I'd go dor wensleydale with cranberries, or possibly jarlsberg. or camenbert on french bread.

Mcmanaman - you're a conno-sir!

Wendsleydale tastes like pasturised leper. I'd open both, (although I agree with Macca - neither even reaches the entry-level standard of cheddar) and do a doppel-kase medley melted over tuna fish and sun dried toms on a baguette.

Wensleydale with cranberries on jacobs crackers is heaven on a plate!

Real Wensleydale from the creamery at Hawes is wondrous. Try it with apple tart. If you want to buy my book, visit my blog: http://whatisthisstrangeplace.blogspot.com/

Just make sure you stay away from the Smegmadale, Jude!

I'd avoided this thread thinking from title that it was about football. Silly me.

Stilton are the team in blue, Jim. If you want to buy my book, visit my blog: http://whatisthisstrangeplace.blogspot.com/

Stilton I know--and like.

Your spelling hasn't improved Jude, but you're still lovely.

americans have cheese that comes in can ah, what brave new world...

I don't think there is any native American cheese, but people there do eat a lot of cheese. Mostly, though, it is on pizza and hamburgers, sadly. And it's not real cheese. Swiss cheese is a big favorite, and chedar cheese from Wisconsin is considered a gourmet item. Most cheese in America is rather bland. Few people would eat the really strong cheeses metioned here, such as Stilton. I grew up in a strongly German-influenced area, so limburger cheese, while not exactly popular, was at least known and eaten on special occasions--for good luck on New Year's Eve, for example, along with some herring.

Most cheaper cheeses such as Krogers own brand suck big time. Krogers Swiss Cheese tastes at best like processed Kraft cheese and at worst like some manmade food wrapping. Of course there is Colby Jack, but on the whole people over here like their cheese milder than in England. (Fortunately, some English products like HP Sauce can be ordered online and delivered for a small charge.)

Being married to an Italian, I've been informed (time and again) there are no cheeses worth eating produced in America. My father, who is a retired cheese maker, argues this point. My wife's argument usually ends with, "parmesan from a can?!" A good point.

Generally, I would agree with your wife. The only exception is some of the really sharp Wisconsin cheddar, which is quite good. Otherwise, cheese produced in America is very bland and not worth eating. You can, however, find decent imported cheeses, especially in NYC and other big cities.

The Tillamook brand (from Oregon, maybe?) makes a very nice sharp cheddar; not being big on cheese in any form, it suited me well enough. Monterey Jack with jalapenos was always good on a flour tortilla. The husband, however, just loves cheese. We went to a specialty cheese shop in the centre of Cambridge several years back and bought some called, aptly: 'Stinking Bishop'. My god, the reek. It proved too much for him after just one taste, and I insisted that it find its final resting place in the outside bin as the stench overpowered our small fridge.