On Thu, 23 Jul 2009 18:09:54 +0100, David Jackson
wrote:
The message
from Bruce contains these words:

Having been brought up in "Lancashire" I am more a fan of the mild
"Lancashire Creamy" and sharper "Lancashire Tasty" cheeses, as I have
always found Cheshire cheese far too bland - and not just the
supermarket variety. Hence the Cheshire Blue, I suppose - one way to
give a bland cheese some flavour is to turn it blue. White Stilton is
also too bland to be enjoyable.

My early experience of Lancashire cheese did nothing to convince me that
the stuff *wasn't* made in that big factory by WBQ. However my more
recent samplings of the farm-produced brands have made me change my
mind, and I rather like Garstang Blue, although it's a bit on the soft
side.


You like your blue cheese, obviously! I'm a fan of Rocquefort and
always have some at home. I've never tried Garstang Blue, but I will
try and get some next time I'm in Lancs - very soon. I always take a
12V coolbox in the car and stock up on Morecambe Bay potted shrimps,
Lancashire cheese and sticky toffee puddings - the latter for friends.

Cotherstone (or is it Cotherston, I can never remember) made in
Durham, is an interesting cheese, although it's not always easy to get.


Is that another blue? Can't say I have ever come across it.


The "Famous Cheshire Cheese, mentioned in the Domesday Book" is too mild
and crumbly to be of interest here.


My point exactly. ;-)


BTW, we were talking about *cheese*
so why did you change the subject to "Cheddar"?


Perhaps we should call it a "milk based savoury snack food".


(Isle of Mull Cheddar isn't too bad!)


I'll take your word for it. In the meantime, I wouldn't be surprised
to find Ukrainian and Chilean Cheddars in the shops. :-(