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For me the cheese is the main show, the actual cheese. I don't want to turn it into a vehicle for cumin or cranberries or sage or whatever, that's just an insult to good cheese and anyone who thinks it's a good idea simply doesn't like cheese.
Soft cheeses are allowed to be COATED in herbs, but that's it.
But philadelphia with garlic and herbs? Fuck off.
I quite like these inserts now and again, but would mostly rather let the cheese speak for itself. Mmmm cheese.
Herbs and spices - yes, but run it past me first please to check for suitability.
Fruit and nuts - no. Absolutely not.
Generally I like to be the one to decide what I'm putting it with - a nice bit of chutney, a handful of grapes.
Herby/Garlicky cheese though, bring it on.
Savoury stuff? I'm game. Especially chillies.
and it's pretty nice. Bits of apricot and stuff.
Anything else can fuck off though.
Chilli: I guess so, but woud be happier without.
Anything else: no thanks.
Herbs in cheese is also go.
Not sure if I could get on board with a cheese with nuts in it though.
and you can take that to the bank.
Obviously it's a no for cooking with and much general cheese consumption but I'm in favour on biscuit from time to time.
The missus is French and has a PhD in cheese and she gets into a violent rage every time she sees this served up - something about it being sacrilegious...