Cheese!

Your Grace:

 

Nice pic! But what is all that stuff? Must smell like heaven!

Is the Mull the stuff about 3" over from the top left?

 

What is your valued opinion as to the merits of Scottish Mull and the English Keen?

 

Port? Whiskey? Beer? God forbid, water?

 

Basil

Well , I get my Mull (usually)from Loch Fyne ( I put a link in previously) , and it is flavoursome -the growing season is short but the grass is clean , hence the cows are wonderfully healthy and the cheese is testament to it.Here is Mr Mellis' link (the shop in question):

 

http://www.bbc.co.uk/food/recipes/mostof_s...h_cheeses.shtml

 

The Mull is the splendidly coloured cheddar to the left extremity.

 

I say to drink: a very clean Whiskey, (Tobermorey perhaps) , a dry champagne cocktail ( no sugar), or Oyster Stout. Port is a terrible social problem in Britain , it is appallingly infra dig to have stilton with/in port -a sort of ghastly lower middle class abomination BUT a glass of white port might be deemed civilised. A fine Calvados is not to be sneered at.

 

Please define your terms as regards the English Keen.

At the moment all I know is "Keen", "Keen's'" or maybe "Isle of Keen". Will conduct investigation. And will also see if we can't get the ones that you chose. Like the idea of whiskey; a manly potion.

 

Bride, Claudia, likes your pics. She once was involved with that kind of theatre stuff.

This all looks DELICIOUS!! I love cheese, as long as it isn't the really stinky kind or extremely strong tasting.

I can't believe that no Belgian Triple made a mention as being a good match with cheese (any) :frusty: