Originally Posted by 13901

This is starting to feel like that time when I admitted that I prefer the Tome made in Piedmont to those from Savoie. To my French relatives.

I'm sorry to be hurting the feelings of cheddar lovers worldwide, but to me it's the blandest, least inspiring cheese around. I love cheese, I love eating quality cheese as a treat and, since over here it's either cheddar or cheddar I tried all kinds of it, from the cheap and nasty stuff to the artisanal thing done by chaps in corduroys and with a chevalière on the pinky. It just tastes bland, "fat" and heavy and though you can feel the difference between industrial and artisanal it's just not that grate. I love strong cheeses, but also more delicate flavours and unfortunately cheddar, for me, is neither.

Anyway, I'm sure you all will be able to survive the shock. It's not as if BA is suddenly going to listen to me and will start bringing a nice board with fontina, motzetta d'Ayas, toma crota d'la Valanca and a nice, runny reblochon... Maybe with some honey and chestnut bread. Now if you'll excuse me, I've started salivating like a St. Bernard.