I never believed that Dairylea was cheese. Surely something as chemical-tasting as that can't possibly have been made from the same ingredients as Cheddar, Lancashire, Cheshire, Brie, Gorgonzola and Stilton?
Thought it would be quite nostalgic to try some of this so brought some recently, it was the same as in the compo tins, however it was revolting (as it probably was then), amazing what you will eat when hungry!
I'll go along with that. One of the most appreciated meals of my life consisted of a fresh loaf of crusty bread, a hunk of cheese and a bottle of local wine, eaten on the bank of the Rhine at Bacharach when I was hiking through during a school holiday almost forty years ago. Unbeatable.
And let's not forget the cheese and onion roll! Fresh crusty roll, grated cheddar, chopped onion. Many a happy half hour was spent in the Sally Bash on Sunday morning reading the papers while eating a couple of cheese and onion rolls..........
I like Lancashire cheese as much as the next man, unless of course it is Wensleydale-fancier Wallace. However, how anybody - regardless of origin - can describe Lancashire as more "tasty" (whatever TF that means) than Cheddar...it leaves me speechless.
A cheese sandwich needs a good hard cheese, possibly crumbly, plus some onion or beetroot. One thing it does not deserve or need is tomato...makes it soggy and disguises the cheesiness.
Brie and grapes is not a cheese sandwich under any circumstances. I have spoken.