Ed doesn’t know his favourite cheese, but can identify it by sound alone from very small portions. How fitting that a cheese squeeks when you eat it, it’s almost aware of its own mortality. It’s like a chicken that makes a noise like a fox when you bite it.

Wendy - you know what’s really nice with cheese? Get some tomatoe soup and just pour it all over your cheese. Lovely.

Kathryn - The is nothing wrong with cheddar of its fans.

Katy - LALALALALALALALALALACREAMOFMUSHROOMLALALALALALA

Emom - ^^^^^^^^^^^

Ed - Clam chowder is pretty good though. That could be my number 2 soup.

Chairwoman - fontina keeps the title and the house and is patron of several charities.

Sooz - Jarlsberg is ok, but camembert goes into my Room 101 of cheeses on account of being the lesser of the brie/camembert double act. There are no statues to Ernie Wise.

CHEESEFEST!!!!!! (said to the jubilant cries of “Roadtrip!!!!”) “Hello Cathedral City!!!”

Wendy is laughing about the phrase “my number 2 soup”.

I haven’t tried so many of the cheeses you all mentioned though… we should have a cheesefest chez Cliff! (as long as he promises not to serve us with Mushroom soup as a starter lol!)

That’s right.

CHEESE.

I think we’ve come full circle.

You are right Katy

Fontina is not the King of Cheese, but certainly is an HRH.

I am not sure I could back just one king of cheese. I could never choose between Canadian extra mature cheddar, parmesan, buffalo mozzarella, crumbled feta, Boursin with black pepper, dolcelatte or Passchendaele. That’s not even starting on Stilton with stem ginger, Wensleydale, chevre, Camembert, Brie or any number of other delicious French cheeses.

Cliff, have you tried the cheese in soup yet? It is fab. Just give it a go.

Monterrey Jack is good if it’s the right temperature, and Colby is nice too, and when mixed together and marbled it can be good- unless it gets too dry. Then it’s a problem.

Sadly, I can no longer eat cheese in much quantity, so I have to nibble on mouse-sized portions.

I think my current favorite cheese though, is somthing I can’t remember the name of. But it squeaks when you eat it.

Any cheese and Port as well, and then some more Port, and pickled onions, oh and fecth me a mince pies as well.

Did mulagawtawny get discussed in the soup post?

Helen - The very same. See you in hell.

Rob - I remember this about you. I don’t totally agree. I think if it’s a favourite, then THEY must like it. It might not be your cup of cheese, but it depends what you’re looking for in a person. As a companion and confidante, I could warm to a cheedarite. Not to put you off, though. It’s always good to hear from you.

You can tell masses from a person’s favourite cheese - anyone that just says ‘cheddar’ and doesn’t qualify it with ‘mature’ or ‘farmhouse’ is plain boring.

Similarly, I like someone who goes for something out of the ordinary, like an Y Fenni, for example, or perhaps a Gruyere.

Paul Weller, for example, said Strong mature cheddar, which I reckon sums him up. Shayne Ward, however, was totally nonplussed by the question and didn’t have a clue.

I rest my case!

I’m a big fan of taking three slices of bread, some cheddar, and some Red Leicester, and making stripy cheese-on-toast.