Right, this is a really simple idea for a greek salad. Very simple to make but tastes fantastic. I had one friend who banned me from coming to her barbecues unless accompanied by a big bowl of the stuff. Take some ripe beefsteak tomatoes (the really big ones) and chop them up into large chunks. Mix with some chopped red onion and black olives. Add some dried oregano(don't ask me why but the dried stuff works better than fresh) salt and pepper, then a big glug of good quality olive oil and mix. Sprinkle over cubes of a good strong feta. This is good made the day before and left in the fridge as all the juices drip to the bottom and make a really nice dressing.

Going back to Brie, toast some on a low grill with some minced garlic on top, doesn't need long as it melts incredibly quickly, but it makes a nice starter.

I was watching a cookery programme once, and the chef too a round of brie, or camembert, I forget which. He pushed the top of it down, so it formed a shallow concave hollow, and poured in a little white wine. He then stuck it in the oven, although I forget for how long. He had some roasted potatoes and other root vegetables, and once he'd taken the cheese out of the oven, just used the tatties and root vegetables to dip into the cheese, breaking through the white skin into the melted cheese inside. Looked absolutely delicious.

That does sound good. It would probably work with either brie or camerbert as they are both relatively soft cheeses. Something that I like to do with camerbert is to cover some fresh figs in it and wrap them in some parma ham. A great little starter or snack.

I had cheese and crackers for my lunch today, it was very nice too!

What type of cheese? Which sort of craker?? Honestly woman, we need details. Details! :pullhair:

sheesh! Demanding bugger... Wholemeal crackerbread (yum)! With Catherdral City extra strong chedder....

Cheese in jacket potatoes (mash it, mix it, stick it back in the skin, melt it) is yum...

Damn now I want a load of cheese! What's that gorgeous one we had the last two times I was at yours Aura?

Errm Olde Amsterdam? Something like that. It's a really smoky mature Edam. Bloody nice though.

Not usually a fan of fruity cheeses but had a white stilton with blueberries at Christmas that was bloody fantastic. The tartness of the berries worked really well with the cheese

Bought a slice of Applewood today. An old favourite, it's seriously yummy!

Any for me, I love ricotta cause it makes a great filling for pasta or pies. I use it a lot. :) Pategras and cheddar are some I love to eat alone (althought I love having for dessert pategras slices with tangerines and cheddar is great for bakery :D ) Roquefort is great for sandwiches, specially combined with other strong-tasted ingredient, such as anchovies or onions. Mozzarella not only is great for pizza, it's also does great for salads :D I just love cheese! :mrgreen:

Peers in... Um, I don't actually like cheese very much. I can cope with melted cheese on pizza and also with Boursin (because I love garlic), but otherwise I'm not a fan. Runs away and hides now. :scared4: