Small things matter

[Joeboy]

Air fried loaded fries. Mozzarella, jalapeños and chorizo, insanely good with pirri pirri.salt.

[Mr Gus]

Joe, nice to see crinkle cuts, so much better flavour.

Try some white chesire cheese which when young has a very slightly sour tang to it, crumbles & melts well & I reckon would compliment the other flavours nicely, I like mozz raw but so little flavour otherwise from the bog standard varieties in supermarkets.

Having defrosted some the other month I was hitting up the nacho's, airfryer cheese toast, crackers etc.. was heavenly, & a change from the norm,
white cheshire needs better marketing, it ought be more popular

Wish I'd found a new supplier of orkney oatcakes (haven't seen them for a good few years) whilst I was wading through a few blocks, like hens teeth down here.

[Bugtownboy]

Cheshire (growing up there) was the cheese of my youth - agree with Gus, wonderful tasty, tangy, crumbly cheese.

Also used to use Lancashire (not sure you see it that much now ?), which, again, is crumbly and tangy but a little bit creamier tasting and yellow coloured.

Lancashire was the cheese to cook with - rarebit, cheese on toast etc.

Don’t think cheesy chips had been invented then, though

[nowty]

As a Lancastrian (in my youth), I always have some in the fridge.



There are two types, the soft /creamy and the crumbly / tangy. I prefer the latter but rarely find it anymore. There used to be a traditional cheese shop in Orchard Street, Preston which I recall was always queued out the door and had a wonderful smell. Alas its long gone.

But its still in a 1980's photo.

[Mr Gus]

Is the Lancastrians society still going along the south coast Nowty?

Cheshire cheese freezes very well Nowty, I had some supermarket stuff in factory packaged zip-seal bags, they kept & defrosted / tasted good years down the line, if you find good stuff hoard it in the carbon freezing chamber.

[Bugtownboy]

It was the crumbly I remember, Nowty.

[Mr Gus]

As a Lancastrian (in my youth), I always have some in the fridge.



There are two types, the soft /creamy and the crumbly / tangy. I prefer the latter but rarely find it anymore. There used to be a traditional cheese shop in Orchard Street, Preston which I recall was always queued out the door and had a wonderful smell. Alas its long gone.

But its still in a 1980's photo.

A damn sight easier to get hold of than my Orkney oatcakes & Orkney smoked cheese Nowty! ..that's how I ended up smoking foodstuffs a drought of the good stuff obtainable maybe once a year, & then my a-hole of a brother might just eat my damned wheel of the stuff overnight.

[nowty]

It was the crumbly I remember, Nowty.

I know, its the best, even my mum complains she cannot find that type anymore or at least how it used to be.

[Mr Gus]

There are actually a good few more small cheesemakers (hobbyists) since lockdown, get online (ha) find some & ask for someone to make you some, they have the kit & the desire to make young cheeses after which you could caveau it yourself at around 12c

Maybe start by looking at "big barn" site for your locality & ask from there, whilst they tend to be producers flogging foodstuffs they may well have learnt via hobbyist level groups.

Some ladies in my village get a fella to make them cheeses in this manner.

[Joeboy]

The wee chair turned out well. Hell, it's such a nice day I think I'll cut the grass.