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This rich, sweet and nutty cheese has just won a gold medal at the 2011 British Cheese Awards. Tunworth's flavour develops mushroom characters as it matures. Made at Hyde Farm in Hampshire using unpasteurised cow's milk, it stands up to a glass of full-bodied red wine.
Tunworth is available from Artisan Cheese Merchants, La Crèmerie.
I suppose all the comments on here are bound to be personal opinion but frankly , the above cheeses are sadly lacking .
My perfect cheese board has a Somerset Brie , A Shropshire Blue , A Lancashire Creamy, a Cheshire Red, A cotswold cheese , A Wensleydale with Cranberry, An Inkeeepr's Choice and A Stilton with Apricot
This cheese board actually caters for all tastes in cheeses from Blue to fruity cheeses, soft to flavoured.
I'm with Kevin on this one - where is the king of cheese, Stilton?
If I must choose one off MSN's list then I'll go with the Blacksticks Blue which is a very pleasant cheese. Unlike Roquefort it doesn't burn your mouth and it's made in Lancashire, England - need I say more?
where is me Stilton? How you want to celebrate Christmas without a traditional British Stilton Pot?
Where is the Cheshire?
and please please stop destroying the flavours with cranberries raisins and other stuffs in the cheeses
buy original flavours and add a nice chutney to your cheese
or try some quince fruit purée with your artisan cheddar and the flavours gonna blow your mind
try different flavoured crackers biscuits for cheese
check the selection in your local delicatessen, don't say you got to leave your wallet on the cheese counter every day but occasions such as Christmas deserves a quality treat
full of respect of the knowledge of the British Cheeseboard but please please do not say that mass production plastic vacuum-packed cheddar taste and represent the same quality like Artisan Cheddars!
we are all cheese connoisseurs by the look of it .
I saw a cheese recently called Old Hag but did not buy it as I was unsure as to whom I could give it with that name .......
Now ya talkin' Alison . If you want a proper cheese board , it would have to be a Lancashire one
Lancashire Creamy, Garstang Blue ( delicious ), Mrs Kirkham's and of course ...Parlick , very local to Chipping
and no ..I live in Cheshire not Lancashire .
Cashel blue is a lovely Irish blue cheese, it's softer than Stilton. Regrettably, I've just had the last of it. Picos Blue is my fave blue though, I like the smelly rind just under the leaves best. The nicest soft cheeses, in my view, are Epoisse, St Felicien and Vacherin. As things are so difficult here, maybe you Stilton lovers have been right all along to buy British and help our farmers.
I really cannot eat Stinking Bishop though.
Stilton is lovely, but having tasted Garstang blue and Shropshire blue , I can never eat any other blue cheese but these . well maybe a blue brie perhaps yum
If you want a french blue then ST Auger has to be the one , It s lovely by itself or in a blue cheese and broccoli soup
a county Tyrone bally blue is lovely too
Of course one would have to get the champers to wash all this lovely cheese done. I'll just get Jeeves to pop down to Forum & Masons..... come on MSN what planet do you live on. I guess for some of us there is no recession!!! LOL Merry Christmas anyway.