No, you're thinking of Cheshire.

[Wol] Friends lead me to believe that Cheshire cheese is actually made from wall paper paste, with a little plaster of Paris mixed in.....*Lib saunters off in the general direction of the supermarket wondering which cheese she'll buy today*

I'm a big lover of cheese. I'm also on a diet. The two, obviously, do not mix. For the first couple of months, I stuck to my "I'd rather have none than 'low-fat cheese'" guns, but it couldn't last. Thankfully, Tesco do have a "cheese" which - if you close your eyes, hold your nose and think about something else - could be mistaken for a medium-mature cheddar. Unless you heat it (you don't heat it).

I was in Cheddar a couple of months ago, and was forced to go into The Real Cheddar Cheese Company shop, and ended up with a (thankfully small triangle of) vintage cheddar, and it was delicious (in far-too-small portions). I miss (full-fat, creamy, hand-made, farmhouse) cheese (feta, cheddar, cheshire, wensleydale, lancashire, double gloucester, red leicester among... well, more varieties than that). I miss it badly.

[Nik] erm... try the Atkins diet? Then you could eat cheese 'til it comes out of your ears.

[Nik] My sympathies. I'm in the invidious position of (1) being overweight and needing to cut down on fats; and (2) being a vegetarian whose primary source of protein is cheese. Tricky. My usual solution is to exercise more, but I can't even run at the moment because of a persistent knee injury. Quite frustrating.

[UK] You confuse me. Most of the cheeses you list are of the highest quality, but then you have Monterey Jack on your cheese board? Maybe the Jack you buy is better than the pappy Jack we can get here... is it dry Jack?