For me, Tuna. Maybe Bolognese, or Chilli Beef, Beans of course! mayo, a curry sauce?

For me, butter and baked beans or butter and sardines in tomato sauce or liver sausage/pate with coleslaw. My wife would have a mountain of butter and half a jar of marmite.🙂

Marmite on a baked potato?! Gasp!!!

I usually go with just the basics - Butter, beans, and cheese. Of which you've only not covered beans so far. (Ideally in very large quantities of both the beans and the cheese)

Scrape out the potato, mix it with cheese, put the mixture back in the skins, grate some more cheese over the potato and place in the oven. Best jacket potato you'll ever have.

Yes . . . that's the West Country, all over!

Devon lad here, when asked if I'm a local, I reply " I am when at home " LOL.

As somne from Dorset, sounds about right... :D

As a Devon lad married to a Cornish maid, we have a mixed race relationship 😂 With constant arguments about wether it's Jam or Cream on top, the long running cream tea argument😜

I had English cheddar once. It was quite good! It was slightly sharp, yet quite creamy. Also it was white in color, not yellow-orange.😀

👌👌❤

Possibly the best Cheese in the world (reflected by its price) Roquefort

What's even better than cheese and wine, is cheese and beer. Dark beers such as bitter, porter and mild have very complex flavours that work with cheese even better than red wine in my opinion. But then I'm not really a wine connoisseur, so I would say that!

I do like an extra mature cheddar with a nice glass of vintage port. a lovely way to end a meal. 😊

In good restaurants I will order a cheese platter instead of dessert and finish the bottle of wine with it ,if there is still any wine left , lol ,or order another bottle of wine or a glass of port if there isn't .@@gordonh9258

​@joegrey9807 I love red wine & traditional artisan beers. On a sourdough slice of bread & beer bread, cheese on buttered bread is taken to a completely different level. Best (in my opinion) on artisan bread. Served with Branston Pickle or pickled onions or raw sliced onions, red & Spanish onions tend to be sweeter. Mmmm delicious

Ah, interesting story! Glad you've been able to try more European cheeses - I would be super interested in the cheeses of Mexico!

Hi, I am English and lived in Mexico for 6 years. The only really strong blue cheese I could find was an imported French cheese so I bought that. But my Mexican friends were horrified that I could eat "That stinky cheese". Enjoy your time there.

Good for you!

As a german i lived in the states for 3 years. The so called cheese in the grocery stores was all crap. Here in Germany you can buy cheese from Britain, Spain, Netherlands, Greece, Portugal, Belgium, Switzerland, France and the list goes on. So delicious.

I'm always puzzled when Americans talk about "sharp" cheese. To me, if a cheese tastes sharp, I wouldn't want it. Do they mean mature Cheddar cheese? Because mature cheese is usually not sharp at all, but creamy and full of flavour.

Thank goodness for Trader Joe.

The one abomination to be found in Britain is cheeses combined with fruits. Typical are Wensleydale with cranberries, or apricots, or pineapple, or caramelised onion, or stem ginger. I have never tasted one that wasn't hideous and far too sweet! It also extends to combinations with Stilton, urrrgghh!

And yet the UK has nearly twice the varieties of cheese that France does.

@@whattiler5102 Oh I agree. If you want apple with your cheese, get an apple. Or a pineapple, whatever floats your boat. Messing with a decent Stilton should be illegal. The damn sugar. Watch it, you'll set me off about pickled herring. 'In a sweet marinade'. What? I don't want sugar in my fish thank you

Then you go to a Carrefour Express in any random location in France (that is their equivalent of Tesco Express), and their range of cheeses puts the British to shame.

@@katrinabryce you really needed to put brits in their place didn't you?

@@katrinabryce fun fact, the UK produces more varieties of cheese than France!

​@@katrinabryceBut so much French cheese is bloody awful.

@@katrinabryceWhich is odd as there are more varieties of British cheese than French.

Your comment caused me to giggle because so many of the "traditional" Italian cheeses we know in the US are traditionally made with milk from animals other than cows (e.g. Romano, made from ewes' milk)...

@@webwarren usually cheeses from northern Italy are made with cow's milk, those from central or south Italy are usually made with ewe's or goat's milk. Pecorino romano is, as you say, made with ewe's milk. In fact "pecorino" means literally "ewe's"

To elaborate. Farmhouse production of cheese was lost because all milk supply was bought and controlled by the government in order to distribute it. Milk was channelled instead to the cheese factories that made a limited number of cheeses, and as war progressed production was rationalised. A persons ration of dairy was 3 pints milk, 2 ounce cheese (that's about the weight of 3 American cheese slices) and 2 ounce butter (with 4 oz margarine and 2 oz lard for the rest of the fats allowance) per week. Military, certain manual and remote workers (seems to be where they didn't have access to food during the working day and probably relied on sandwicher), and vegetarians would get more cheese in their ration.

Lancashire is good too - two types, creamy or crumbly

It did make the list in some areas, just not quite at the top for the whole UK so will have to include it in Part 2!

My former US girlfriend was completely obsessed with toasted Cheshire (and Lancashire too). Then she got into Marmite! God knows what her cholesterol count was...

@@faeembrugh I am the proud possessor of a lifetime supply of Marmite. I do need to find a place locally where I can get some Vegemite, though.

​@@alflyover4413 Vegemite is vastly different than Marmite, and whilst myself being teethed upon & raised with Marmite,.. ...that I found Vegemite to be utterly disgusting and gag reflex inducing . So my best recommendation is DO NOT BOTHER with Vegemite !

😂😂😂😂😂

That is literally what it is. It makes good fishing bait; at least, it would if it stayed on the hook.

It called processed cheese in the US as well.

it's called something else, it rhymes with fantastic.

Indeed. Mrs. Kirkham's (one of the many quality makers of traditional Lancashire cheese) built themselves a new dairy to cope with demand. The cheese it produced was dismal, despite being made from the same milk by the same people. They introduced some of the "dirt" from the upper corners of the old dairy, and all was well again.

The thing is all about texture, a soft, slightly salty ingredient that is full of melting saturated fat - perfectly partnering with all kind of beverages - that other aMurican staple.

"What surprises me the most is that Americans seem to go absolutely crazy for putting Cheese in things" Yes like in spray cans. 😝

When they 'invent' a half decent beer, cheese will follow naturally. (The pale ale thing is an abomination.)

Haha!

They need to get out more & then guide them to this post 🤪🏴󠁧󠁢󠁷󠁬󠁳󠁿

I tend to buy white cheddar.

ive seen that in mexico when on my travels

Cheese goes with wine 🍷 my favourite of the two types being red and not the other type white

I think it's just that the French I think are considered as being a culture that is instantly associated with cheese for whatever reason that is. :)

Tis the other way around, monsieur. La France can claim around 1,200 varieties, whilst the UK can boast around 750. The average Froggie will consume 26.5 Kg a year & the average Brit just under 11Kg a year. Also, France produces nearly 4X more cheese ( in tonnage) than the UK.

@@LowPlainsDrifter60 Edward Hancock, the founder of Cheesegeek, an online cheesemonger, says that the UK now produces about 1,000 varieties of artisan cheese, almost double the French total of 550.

​@@LowPlainsDrifter60Most French cheese are bloody awful.

I don't know how many different cheeses the UK makes but the vast majority are totally inedible.

Red Leicester, Green Sage Derby, Black Charcoal Cheese,

To get the best Lancashire, you have to buy it in the county. We eat the best. When I worked in Cheshire, I found the same true there. The factory stuff sold in supermarkets is very inferior (but still way above "American"). If it's in a rectangular block, it was made in a factory, not a dairy.

​@DaimlerSleeveValv I live in Cheshire so grew up eating Cheshire cheese.

Try Somerset crunchy cheddar,it's amazing.

You just cant beat the taste of Venezualan Beaver cheese !!

I have a runny Camembert, but I'm getting treatment for it

Wensleydale?

Or Wallace and Grommit!

I'm ill in bed too, but not ready for cheese. Hope you are better now.

One of many.

As a Brit living in Oregon I find Tillamook mostly overpriced for cheese that tastes similar to the supermarkets' own brand.

Oooh, never had that!

@@GirlGoneLondonofficial Another cheese dish is to cut some proper bacon in to tiny pieces, with finely chopped onion (red preferably), grates some cheddar (aged if possible), grate Red Leicester and pieces of Stilton, mix everything thoroughly and put on toast and grill it until melted.

Poughmans lunch, one of the best ways to eat cheese. Have one sat in a pub garden with a long drink on a summer's day (when we actually have one!) 😃😄

Or stirred into baked beans.

Or made into a Welsh rarebit with chopped leeks and wholegrain mustard, then grilled on top of rye sourdough. Yummy!

Christmas cake and Wensleydale was so traditional in Yorkshire an irresistible combination to ur menu over the Christmas holidays.

I live in Cheshire and it's a lovely cheese. You have a good cheese in Shropshire blue one of the only blue cheeses I will eat.

Agree about strong cheese - especially on a crumpet, grilled with a smear of Marmite (Vegemite will do!)

@@lemming9984 Yass! Grilled cheese and Marmite. Food of the Gods.

Simply use a Spargel-/Sparschäler (potato peeler). You’ll end up with a batch of thinly sliced cheese stripes that develop even more flavor! HTH

So that's why McDonald's cheese looks and tastes like rubber

@@psychodishwasher But there are plenty of sauces and dips to cover it up with.

I was thinking that, it sums up USA as a nation!

First time I ever saw what I thought was a cheese board in the US turned out to be a pizza.😉

Thank you for watching Steve!!

Have known for some time unpasteurized milk is illegal in USA. I live in Cornwall so know they are not allowed to taste proper "clotted cream" can you believe that? I could never live without CC they don't know what they are missing.

this is a country where it is illegal to cross the road unless a traffic light is a certain colour! and they think they live in "the land of the free" it's hysterical. :)

This is quite bizarre considering the hormones and carcinogens that are allowed in US foods

Stilton (blue) cheese. King of cheeses. It ages at cool room temperature becoming gradually yellower ie stronger. When it gets to the strength you prefer, keep it in the fridge.

Interesting! I Loveeee parmesan!

As you age taste buds die off meaning you need stronger flavours to get them working.

I do think our taste buds change as we age. I always loved bacon but now I rarely eat it.

Thank you for watching and glad I got the pronunciation right! Phew!

The Gloster bit was ok, but it's Dooblé - like the singer@@GirlGoneLondonofficial

@@ethelmini I've never heard anyone pronounce it as anything but "dubble".

Beans is definitely coming!

That's because they don't have our kind of baked beans in the US.

@@Poliss95 Yet we import US Navy beans, to make our 'baked beans'. The difference, presumably, is in the sauce. When I worked in a bean factory, they were called BITS - Beans In Tomato Sauce.

Years ago I disliked Edam and Gouda - they were almost tasteless. Then I lived in Amsterdam for a while (lovely city, lovely people) and tried those cheeses there. Totally different, and very good. They obviously (at that time, anyway) only exported the reject cheeses to Britain :-) Jarlesberg, too, is very good, but not tried Havarti. I love blue cheeses - Stilton, obviously, but Roquefort, Oxford blue, Devon blue, St Agur and many others also. We have a cheesemonger in Barnstaple (Devon) who has about 200 cheeses just from Devon and Cornwall, quite apart from others from around the country.

@steveknight878 wow, your cheese monger sounds amazing!

Haven't heard of either, will definitely check them out!

@@GirlGoneLondonofficial if you are looking at Dorset cheese as well as the Dorset Red, try the Blue Vinny if you can get it.

I miss Caerphilly😢

The Milk Marketing Board also promoted the bar meal, a Ploughman’s Lunch. This was a cold meal of a chunk of cheese, a Doorstep of local bread, pickles (UK pickles are usually onions, red cabbage, beetroot), Branston Pickle and sometimes a local apple. Usually washed down with a good cider of the alcoholic variety. This was well received by pubs, no cooking, just placed on a large plate with a knife & fork. This was also at the time when Breathalyser’s started and made a big hole in Pub incomes. Now you could enter a pub, have a meal and support the local farmers and pub landlords.

@@Peterraymond67They also promoted Lymeswold for some reason.

I think WW2 had a big affect on varieties and cheese producers disappearing. Rationing required that they make "government cheddar". The ban on producing other types of cheese lasted until 1954.

@@enkisdaughter4795 I do not, I have half a pound of it in the fridge just waiting for me! There are still some great producers of Caerphilly, you just need to go to a specialist shop for it - the supermarket version is a very weak facsimile of real Caerphilly

Mmmm sounds good!

Pickled onions too

Wensleydale also goes well with apple pie!

@@shaunfarrell3834 Oh yes! The apple pie with cheese was a revelation when I first tried it.

Oooh, that sounds like a great combo for the mac and cheese!

That sounds amazing!

The Red Leicester that you buy in the supermarkets is not a patch on the real stuff. We used to live in Newfoundpool in Leicester that had a speciality cheese shop/wholesaler on the terraced main street that almost exclusively sold Red Leicester, which was very flavourful, tastier and cheaper than the supermarket version.

Have you tried red storm cheese from the snowdonia cheese company its an extra mature really strong red Leicester its delicious!

@@glenncooper87 I haven't. I see it is available in Waitrose, so I will try it next time I visit.

Luckily, I do not feel the need for authentic American bread so just get away with the fake cheese, but UK vs US bread is definitely on the cards!

​@GirlGoneLondonofficial I'd like to see your own perspective on bread between the US and the UK. KZfaqr Adventures and Naps did her version comparing the UK and Canada, only after her boyfriend complained that Canadian bread was sweet. Alana didn't realize how bread in Canada was made similar to the US. She however did not go into detail on other types of bread, just traditional sandwich bread.

@@davenwin1973 As a newly arrived Brit in Texas I decided to make a bacon sandwich one day. Dear god, it was foul! The bread was WAY too sweet.

@Skraeling1000 I've heard about people who did not grow up in North America, that they complain about bread being too sweet. If you have a Kroger in your area of Texas, you might want to look at their own brands of bread. Some of their loaves of bread have less sugar than the brand name breads. Kroger also has a whole wheat sugar free version. It's not cheap, as it's wide loaf, half the size, and it's under their premium brand, Private Selection. Where I live in NW Indiana, near Gary, I have 2 discount versions of Kroger, Food 4 Less in Hammond Indiana, and Ruler Foods. Kroger only has stores under this name in certain states, as they license the brand to other companies. Anyway, this is their discount version of Kroger, which looks like a Kroger store, but you bag your own groceries, but bags are provided. Ruler Foods is Kroger's version of Aldi. You need a quarter to unlock the cart, Selection is limited, and mostly Kroger products, but they do carry brand name products as well, and accept coupons for brand name products (unlike Aldi). You also need to bring your own bags and bag your own groceries. Anyway, I'd look at their bread to see if you could tolerate their bread better. If you can make your own bread, that would be better. I don't know why our bread is sweet. I don't like overly sweet desserts and candy. If Randall's or Tom Thumb are in your area, look to see what their bread has in the way of sugar. They're a part of Albertsons, and where I live, Jewel Osco is one of Albertsons owned stores, but I usually don't shop there, due to being too expensive, and Kroger is trying to buyout Albertsons. I know HEB is popular in Texas. In NW Indiana, independent Strack and Van Til is popular here.

@@davenwin1973 That was a pretty comprehensive reply, thanks! After the disastrous bacon butty, I tried some others, and so far the best is Italian and French in-house breads from either Walmart or Albertsons. I'll have a look at Krogers next time I'm there!

There's an amazing Canadian snack - poutine - that's seasoned chips/fries topped with cheese curds and gravy. I've only had it from a stall in London* and there's usually a queue about half a mile long! *UK, not Ontario.

If you ever come to the US, there are a few restaurants that serve deep fried cheese curds. Culver's is the restaurant well known for cheese curds, as this restaurant is based in Wisconsin, and has restaurants in many places. While a different topic all together, but Culver's is also known for frozen custard, which looks similar to ice cream, but has more milk fat. If you're able to find an A&W restaurant, they also serve deep fried cheese curds. Some US grocery stores sell packages of vacuum sealed cheese curds, and have different flavors. US grocery stores carry their cheese curds in the deli department, as this is not an ordinary type of cheese. At least if you make your own batch of fried cheese curds, you can choose your own batter, or use bread crumbs, then deep fry them.

Serve this in the Cheese Barge in Paddington basin, London.

Extra mature cheddar is definitely my favorite!

Yeah, extra mature on a crumpet, grilled, with a generous smear of Marmite on top.

Young American. Hmmm,given me an idea for a song title that has. 🤔

I agree with this, though I use dairylee for that as its the closet to America cheese that I find just fits then better. Anything else though is real cheese.

The Australian "Old Croc" cheeses are available in my Texan Walmart, they're pretty good!

Thank you so much for commenting and for watching! I love researching and doing them. The next one is on the differences in UK vs US firefighter's helmets which is also really fascinating and I had no idea about! Thank you again!

You're a star, and I'm glad you're back 😊