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Thread: Immature Cheddar
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21st October 2013 #1
Immature Cheddar
Is there such thing as an ''Immature Cheddar''? As when I moaned about the mature cheese my husband buys, he said I should try an immature one as it would better suit my taste ...and attitude
ps:
I wasn't sure where to post this ... in culture, foods/humor/relationships or health issue sections????
Moderators, please feel free to move it to the appropriate section. tnx''Don't be serious..Be Sincere''
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21st October 2013 #2
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21st October 2013 #3
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21st October 2013 #4
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21st October 2013 #5
Mari ... the mature variety tends to be a bit too strong for my liking also. So - rather than getting "cheesed~off", - I usually go looking for packs marked 'Mild Cheddar'.
.............. ... though, for some reason ... ... there seems to be fewer of those blends on display on supermarket shelves.
Maybe they're just simply less popular.
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21st October 2013 #6
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21st October 2013 #7
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21st October 2013 #8
Whey someone else Curd always have a go though
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21st October 2013 #9
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21st October 2013 #10
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Cheeeeesy.
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21st October 2013 #11
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Halloumi friends !
I’m fondue this thread, even if it takes the biscuit !
Need to be Caerphil(ly) as I drew the short straw .
Have to Gouda supermarket now .
At least I contributed, as a mature member, good From’age .
Feta ccomplished !
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21st October 2013 #12
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21st October 2013 #13
Immature Cheddar???
why Sars?? you wanted to cheddar few pounds?
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21st October 2013 #14
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21st October 2013 #15
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21st October 2013 #16
This is starting to grate now, please rennet by me before posting any more
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22nd October 2013 #17
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22nd October 2013 #18
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21st October 2013 #19
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As the other posters have mentioned, just go for a "mild" cheddar.
But there's a whole world of cheese out there! My wife thought that cheese didn't go much beyond the flat slices and tubes that you get in the Philippines. But now she's into all sorts and really enjoys the Christmas cheese board. She's not really into "blue" cheese yet though.
Instead of mild cheddar, you could go for Red Leicester or Double Gloucester. Both are very nice!
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21st October 2013 #20
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I love cheese.....all different cheese...I'm really fond of many French Cheeses, but do love an extra mature cheddar
Must be accompanied by a nice French red wine
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22nd October 2013 #21
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Just mature (not extra) :-
Mature English Cheddar with a strong but sweet flavour that has been typically matured for 15 months Made at Taw Valley Creamery, Devon and exclusively selected for Waitrose
£2.78 / 500g bargain
http://www.waitrose.com/shop/Browse/Groceries/Dairy
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22nd October 2013 #22
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22nd October 2013 #23
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23rd October 2013 #24
Think I might a -Banon this thread as it looks like it Curd get Pourly, There's an Abondance of Burgos jokes that as a Roule are not funny and have Mascares this thread.
It Greve me very much that I started this Saga which should of started Sirene's ringing, I'm surprised the cops 'ent been round with their Tronchon's out.
So Asiago before this Fetas any lower and gets mouldy.
Flower Marie''Don't be serious..Be Sincere''
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21st October 2013 #25
I feel like writing in to the food standards about the disgusting state of the cheese in the local Tesco - the Stilton was mouldy for goodness sake
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21st October 2013 #26
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Hmm....trying to think of a Krafty comeback here.
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22nd October 2013 #27
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22nd October 2013 #28
You have my parmesan to stop with the puns now as mine are much feta than yours I'm the dairy best
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22nd October 2013 #29
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Yoghurt to admit though, some of us have a whey with words.
...Only have to pasteurise on this thread.
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22nd October 2013 #30
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Can't we milk a bit more from this ?
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