Which cheese is best?

I love any cheese but you can't beat a good cheddar.

Cheshire for me!

(for everything cheesy, actually...)

When it's ready, spread a bit of butter carefully all aound the edges of the toast, makes it extra yummy.

Stoppit! I'll have to go and make some in a minute now....

Mmmmn, you know you want some........

It has to be a good strong one. I adore cheese of any sort really.

So so many to choose from- I love them all. But I was lucky to have spent my life in the area of my 2 favorites- Gruyères and Stilton.

But would you toast them?

Definitely Gruyere on toast, or very strong Cheddar over a layer of thinly sliced onion.

Chaumes, Gruyere , Motgomery's cheddar, oh all of them!!

Montgomery's cheddar I meant!

Mr P does excellent cheese & onion on toast, bless him!

For cheese on toast, tasty Lancashire can't be beaten.

It's all bad for your arteries. And very indigestible. Apparently.

Cheddar is so versatile. Love mozzarella and emmental for its nuttiness. A wee touch of marmite is fabulous on toasted cheese.

Yes, marmite or Worcester sauce.yum

Colliers cheddar. It's lovely and strong. Or that Cheddar with the black wax rind. Has to be Cheddar for me, best with onion on top.

DH does a really good combo of cheddar topped with crispy bacon with a poached egg perched on top and mushrooms on the side, on a thick slice of proper bread.

I love cheese. Can someone tell me why you can't toast a chunk of cheese on a toasting fork in front of the fire any more? When I have tried recently, the cheese just melts. When I was a child, I enjoyed cheese toasted by the fire it went crisp on the outside and was melted and yummy on the inside.

A good strong cheddar with a good slosh of Worcestershire Sauce on top. Scrummy.

We tend to have phases of favourite cheese - Brie had a really good run and when we were without visitors it was the only one we bought - now we have gone back to a hard cheese and buy Comté most of the time - very similar to cheddar. I find that to get really good cheese you need to buy the most expensive Brie de Meaux or Comté which has been matured for about 12-14 months.
Back in UK it is a good mature cheddar all the way for us and maybe occasionally a Boursin type with herbs etc.

Cheddar or Red Leicester are my favourites on toast, with Marmite.

HildajenniJ The only cheese I would attempt to cook on a fork is Haloumi, but not as nice as your description of the 'good old days'. You have made me hungry (it doesn't take much!)

Farmhouse Lancashire (though farmhouse is a bit too good for cheese on toast) or Wensleydale. DH lerrrves cheese on toast. He doesn't care what kind of cheese it is!

No cheese at all - I'm intolerant. I have to check the labels on anything I buy to make sure that they haven't added cheese to it.

We love cheese. At home in France we buy mostly Roquefort, bleu d'auvergne, brie and goat and we get Spanish and Italian cheeses when we can. From England we bring stilton, red Leicester, double Goucester and cheddar. In fact the only cheese we don't like much is the Norman stuff from the cows that are grazing all around us.
Today for lunch I am doing spinach and bacon bits with melted brie on top. No bread obviously.