Recipe for perfect coleslaw

[Cyberman]

Parmesan - that's the stuff that smells and tastes like it's already been eaten and regurgitated, isn't it? Yeah, no thanks! Well, maybe in small doses perhaps.

I remember seeing some cookery show some years ago on which they were making a type of egg soup. It ended up - and I hope nobody's eating while reading this, if you are please look away now - anyway, it looked exactly like watery, phlegmy vomit, with exactly the same wobbly consistency. Then they grated parmesan all over it, which smells like vomit... Basically, if you were served this up in a restaurant, you'd think the chef had just puked into the dish. It probably tastes absolutely delicious, but I will never know.

Wensleydale with cranberries in is fucking gorgeous.

Yes, I do like that. In fact there's a lot of cheeses with fruity or nutty additions and though I've not tried them all, the combinations I have sampled are amazing.

I've also tried Marmite flavoured cheese, which is simply delicious.

[Oldandeasilyconfused]

Parmesan - that's the stuff that smells and tastes like it's already been eaten and regurgitated, isn't it? Yeah, no thanks! Well, maybe in small doses perhaps.

A king of cheeses.

Try a sliver of the best,Parmigiano Reggiano, on the side, (NEVER BUY Parmesan pre grated) with say a fresh pear or apple and a robust white wine.

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A great simple salad; some lettuce, tomato,olives,good fetta cheese,drizzled with extra virgin olive oil.(local if possible; imported oil is often stale and not always honestly labeled)

[Cyberman]

I prefer a nice blue cheese myself, either the aforementioned Roquefort (the Supreme God of all cheeses, which double-checks and mates your mere king), or creamy Danish Blue, or a nice bit of Stilton. Interesting how people like me can look at the Penicillium mould in fermented curd and go "yum!", yet see the same mould on bread and throw it out for the birds in disgust.

I like how this thread started out as an Emo Philips classic and turned into Wallace and Gromit after two pages. My fault for bringing up cheese in the first place (which, incidentally, is how they make Parmesan).