Which cheese is best?

If you make the saucer out of mashed potato (mashed with butter) you don't need to worry about cracking the saucer - and you get to eat it too!

I don't remember the heat cracking the saucer, I am sure DM put it in the oven though, I can't remember now - I just ate it!

Nothing to do with cheese, but my Grandma used to boil an egg for me, then mash it up in a cup with a pat of butter, and I would eat it with a little spoon, mmmn!Cups and saucers were used a lot in the past.

Definitely like the sound of the saucer technique! I can just see the yoke sitting nicely in the centre of the saucer.

Cross posted rosesarered, but I still do that now. Sometimes I get carried away and use mayonnaise instead of butter. Yummy!

Cheese on toast was always the first food I wanted on return to England, having always preferred the hard local variety. These days I can get Monterey Jack, imported from U.S., which makes a good change as it seems creamier than cheddar.

Has to be extra mature English (support our farmers) Cheddar for me. When I am being good and eating ryvita instead of bread I microwave slices of cheese for 30secs to 1 minute and spread on the Ryvita. Must try the egg combi.

Simple food is often the nicest!

A nice vintage cheddar for me, or Shropshire blue.

Camembert, Stilton and a good strong cheddar

Cheddar for me but with the addition of strips of crisp bacon and slices of tomato over the top, delicious. Another thing I do is to spread mango chutney or marmite under the cheese before grilling especially if the cheese is a bit old. It just perks up the flavour.

Oooh! I like mango chutney, have to buy some now.

Agree with Ana.
Cheshire is my first choice, closely followed by Lancashire or Wensleydale.

Ana have you ever had what is known in our house as
'cheese on a plate' ?
Pour some milk on a Pyrex plate. Cover with grated Cheshire cheese. Put some sliced onions on top. Arrange a couple of rashers of streaky bacon at the sides. Sprinkle mustard on top.
Grill till the cheese is brown, turning bacon half way through.

Mop up cheese with white bread. ( none of that healthy brown stuff )

Janea, how glad I am that I'm not alone in my love of Cheshire cheese!

My granny used to make delicious melted Cheshire cheese in a little pan on the top of the stove (I suppose it was a bit like Welsh Rarebit).

Your recipe sounds delicious and I intend to test it out at the earliest opportunity (i.e. as soon as I get some streaky bacon in!)

(I see to have gone a bit overboard with the 'deliciouses' but that's the trouble with Cheshire cheese - it just is...)

Cheshire cheese was DM's favourite and I still like it, but DH isn't keen on it so I rarely buy it. She used to fry thinly sliced cheese in the frying pan after cooking the bacon - delicious but probably so bad for the cholesterol levels!

Ana

I have just had pizza made by Dd2 made with Boursin. It was very nice, but not quite as nice as the last one she made with Feta which was lovely. Or even delicious.

S'bury's have a new variety of cheese - Wensleydale with sticky toffee. They had samples of the cheese that had been mashed with a bit of cream and spread on ginger biscuits. Do not knock this until you've tried it. I bought a small piece and don't think it will make it as far as the ginger biscuits. If you are a fan of sweet/salty, this is totally yum. I can hear it calling to me from the fridge.....