Topic: The Chit Chat Thread

Anyone know anything about blue cheese? I made wraps with Caesar salad, buffalo chicken and blue cheese but it overpowered everything. I used Roquefort but perhaps I’d be better with a saltier cheese like Gorgonzola? Really was tempted to create a whole topic dedicated to cheese just to wind up Kyle 😂😂

@nessisonett
It will give you nightmares, don't eat it before bed!

I love cheese, but can’t be getting on with blue cheese. I’ve just eaten a few slices of smoked cheese.

@kyleforrester87 Smoked cheese is unbelievably good. Those wedges of Applewood cheddar mmmmmm

@kyleforrester87 @nessisonett Cheese on anything makes it taste 100 times better. Chips, pasta, toast, spaghetti bol, scrambled eggs... i had blue cheese in a burger and it was amazing, but I had it on it's own and didn't like it. Cheddar, Wensleydale, Brie, Edam are usually by faves. But please, stay the F away from with that goats cheese. That stuff is evil.

@JohnnyShoulder I couldn’t find any feta a few weeks ago for putting in a pasta salad so I decided that goats cheese looked similar enough from the outside. I was wrong, very very wrong. That stuff is just a weird consistency.

@nessisonett Talking of Gorgonzola, there's quite a difference between Sweet and Spicy. The first one needs around 50 days of maturation and it's creamy and delicate, while the latter needs 80 days (while Roquefort at least 90), so it's compact and stronger.

@andreoni79 I was only introduced to the wonderful world of blue cheese thanks to a Formaggio pizza I had in London. Gorgonzola goes really well with a crisp beer like Peroni, I’ve realised. Man, this cheese talk is fascinating, so much goes into it, I kinda want to try making my own at some point 😂😂

@nessisonett I'm gonna tell you a secret: Italians don't understand why English drinks Peroni as Scottish don't understand why Italians drink Tennent's Super.

@andreoni79 Tennent’s Super! I can’t believe we export that stuff 😂😂

@nessisonett Use a little dolcelatte.

@mookysam Brilliant, I’ll have to find myself some of that. Also just realised that my mum is allergic to penicillin and I served her cheese-flavoured death on a plate. I mean, she’s not broken out in hives so I think it’ll be ok but wow, I have no idea how she can happily eat that stuff.

@nessisonett Cheese-flavoured death is how I would personally like to go

It’s quite sweet and basically a milder version of Gorgonzola @nessisonett, so not too overpowering and would pair better with the other ingredients. I think the type of penicillium used in blue cheese is a different strain to the antibiotic and the whole mould rather than an extract. Apparently many people allergic to the drugs can eat the cheeses safely, but some are allergic to both.

As a rule, I always have to have at least one block of extra mature cheddar in my fridge. I only ever ran out once, that was a bad day.

@RogerRoger I love how you’re feeling nauseous about our cheese talk but then mention cheese and banana sandwiches as if that isn’t a crime against humanity 😂😂

@RogerRoger To be fair, I haven’t tried it and it could be really nice. Cheese and jam works so why wouldn’t cheese and banana?

Cheese and Marmite, now we're talking. Mighty combo.

@RogerRoger @nessisonett Cheese and banana & cheese and jam both sound barmy but don't knock it unless you've tried it I suppose.

People looked at me funny when I said I used to eat wheetabix dry, spread with butter and a light dusting of sugar.

I get told I have the tastes of an 8 month pregnant woman because I put jalapeños, salsa and mayonnaise on toast. It just works, I swear!