What is your favourite cheese?

[mrs.chappie]

I like loads of parmesan on meatballs or spaghetti bolognaise. Other than that, I'm not really a cheese fan.

[Buenchico]

Quiche, Mrs C?

What a terrible way to ruin a nice bit of cheese. (I can't stand anything 'eggy').

[mrs.chappie]

Chris, a nice cheese and onion quiche ..... lovely!

[Mamyalynne]

Extra extra strong mature cheddar, though a white Stilton is a joy in home made cauli and Stilton soup.

[mrs.chappie]

Like the sound of the cauli and stilton soup, mammy.

[ttfn]

Or a nice bacon baguette with a little gem leaf and stilton crumbled on top of the hot bacon

[mrs.chappie]

Flippin' heck, I'm bl00dy starving now. :o(

[ttfn]

Stilton and watercress soup was one of my all time favourites. Stilton with a ripe comice pair and some whipped double cream. I think I am getting peckish too now, should have had some dinner. Never mind

[Buenchico]

Try a Stilton & mango chutney sarnie. Delicious!

Alternatively, cook some pasta (the 'value' stuff is fine) and top it with a sauce made by crumbling some mature Stilton into a basic roux. Serve with a few rashers of smoked bacon. Great!!!

[mrs.chappie]

Sounds delish!

[ttfn]

Thinking about stilton, I have been served that king of cheeses correctly, only once. Where the port has been poured into it and a spoon used to serve the cheese. Lovely restaurant and not over-priced. Whereas posher hotels cannot be bothered.

[mrs.chappie]

Pinki, I don't think that website is Mark's. Do you know for sure that it is? (Sorry, I know you don't want to discuss it - so just a yay or nay will suffice). :o)

[Buenchico]

Ttfn:
My friend, Mary, is 77 years old. She spent much of her life working as a freelance relief hotel manager, so she's worked in some of the best (and worst!) hotels in the country. She kindly invites me to spend Christmas Day with her each year where, as well as cooking lunch, she produces the 'special' Stilton, which has been carefully 'fed' with Port (a small amount at a time) every day during the previous few weeks. It's certainly a wonderful flavour!

[Mamyalynne]

Pinki leave it hun, it is becoming a bit vindictive.

[ttfn]

Chris, you lucky chap. I am salivating now for real.

[mrs.chappie]

I didn't realise you're supposed to pour the port into the cheese. My OH has only ever had it in a separate glass.

[NazNomad]

"Pinki leave it hun, it is becoming a bit vindictive."

Sanctimonious, even ;-)

[NazNomad]

<looks for a way to un-email people ... quickly>

[ummmm]

I'm sure he can write a programme...