Cheese help

flutterbyuk25

Hey all

I have a kinda embarrassingly weird little phobia around cheeses

I adore cheddar and could eat it by the bucketful! However other than that I don't really eat anything else. I like green thunder, which is very similar in texture to cheddar. But as it's so powerful you can only have a little. and red leciester I've had in 'mixed cheese' sandwiches etc.

I am starting to cook new recipes and as I'm a veggie there are many cheese based ones.

The phobia I have is related to the texture of cheese. Soft cheeses scare the hell out of me! :eek:

Can anyone recommend something I can try similar to cheddar to use in cooking etc?

I'm intolerant to Goat's cheese so can't have that.

TIA

x

Olliebeak

I love Double Gloucester - have you tried that?

Butterfly_Brain

if you like something with bite; Danish blue is lovely to use in all sorts of cheese based recipes. I use it instead of stilton mainly because of price.
Another that my DH adores is Bavarian smoked cheese it is a little soft more like edam but has a lovely smoky flavour

ellies_angel

stilton with apricot, gounda, edam some that I like

tandraig

youre intolerant to goats cheese? my son was intolerant to cows cheese but could eat goat or sheep cheese. have you tried one goat cheese and was intolerant to it? am asking cos goat cheese can depend upon what goat was fed on more than other cheeses! there are donkey cheeses availble i am told for people who are intolerant. i didnt have to check those out as son ate goat or sheep cheese. most of which were available as soft or hard cheeses! hope this helps

flutterbyuk25

tandraig wrote: »

youre intolerant to goats cheese? my son was intolerant to cows cheese but could eat goat or sheep cheese. have you tried one goat cheese and was intolerant to it? am asking cos goat cheese can depend upon what goat was fed on more than other cheeses! there are donkey cheeses availble i am told for people who are intolerant. i didnt have to check those out as son ate goat or sheep cheese. most of which were available as soft or hard cheeses! hope this helps

Whenever I ate goats cheese as a kid I would always throw up afterwards, so my parents have told me I'm intolerant to it. Not sure if I have had tests etc though so it couls just have been the type I tried.

Not sure if I'm brave enough to try it again yet!

x

sandiep

Why not explore the other cheddars. There are over 180 different cheddars, I know that there are a lot of really good local ones to me, some smoked, some soft, all sorts of different textures and flavours. But they're all still cheddar!!

(ps, i am very like you, like my cheddar but have never really progressed onto soft or blue cheeses!)

flutterbyuk25

Thanks for all the quick replies

I think I may venture to the cheese stall in my local market and see what I can bring myself to try.

I know it's a silly little phobia but it still freaks me out :rotfl:

x

flutterbyuk25

sandiep wrote: »

Why not explore the other cheddars. There are over 180 different cheddars, I know that there are a lot of really good local ones to me, some smoked, some soft, all sorts of different textures and flavours. But they're all still cheddar!!

(ps, i am very like you, like my cheddar but have never really progressed onto soft or blue cheeses!)

I did buy some cheddar with jalepenos (I love them) and it was okay but a bit rubbery.

x

juliapenguin

I know what you mean about texture-phobias - I feel really creeped out by tofu (my DH loves the stuff but I can't bear to even have it in the fridge) but once I had it fried and crispy in a Thai restaurant and it was fine done that way.

Have you ever tried halloumi cheese, sliced and fried in a pan without any oil? That's amazing! Not exactly cheap though.

thriftlady_2

flutterbyuk25 wrote: »

The phobia I have is related to the texture of cheese. Soft cheeses scare the hell out of me! :eek:

Don't go to Normandy then soft cheese capital of the world -yummy yum yum.

I think you should explore the different regional cheese of the UK Flutterby. They are nearly all hard cheeses that you can use in cooking. Apart from Cheddar and Red Leicester there are; Double Gloucester, Single Gloucester, Lancashire (a bit crumbly), Cheshire and Sage Derby. There are loads more but a lot of the new artisan cheeses produced here are soft, blue or goat's.