Cheddar, Monterey Jack, or Gouda if I want something melty. Cotija if I want something salty/parmesan like. Feta is probably the closest thing to cotija you’re going to find
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In a review of the CR jam above one reviewer waxed lyrical on eating it with camembert.
I see a diverse cheese board coming up at Christmas and some experimentation
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One of the, if not the purest joys of Christmas.
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Enjoying the deliberate (surely) irony of the current discussion given the thread’s title.
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Neal’s Yard don’t ship to Northern Ireland 
I think you should stick to defending mince pie dogma. 
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They do have this abomination in Ireland though not perhaps in NI.
Millions of Irish have been brought up believing this is cheese
I hear it’s just recently available in Russia though.
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Ingredients
Cheese (60%), Water, Vegetable Oils (Coconut, Palm), Milk Protein, Emulsifying Salts (Sodium Phosphates), Modified Maize Starch, Whey Powder (Milk), Salt, Tri Calcium Phosphate, Colour (Paprika, Carotene)
On a sort of tangent, I suppose Rugby must be a summer game in Canuckishire?
I think that’s supposed to be Gaelic Football in the ad, but yes rugby is a summer sport in Canada
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Prep done fer mammoth batch of slow cooked chunky pork ‘n beef chilli.
Loadsa meat, 1kg of belly pork, 800g of diced beef shin & 500g of minced beef. Chopped red onions & celery + yellow ‘n orange bell peppers, tinned chopped tomatoes + purée & black beans ‘n black eyed beans. (Peppers ter be added in latter stage of cooking)
Not sure if overdone on the scotch bonnets, chopped 4, but may chicken out & use only three quarters of that, as will be using a bit of chilli powder & some smokey chipotle flakes too.
Considering a shot of espresso, as seen that recommended fer extra depth of flavour & also considering a bottle of pale ale too. Thoughts anybody???
Feet up in lounge fer a bit whilst the meat comes up ter room temp, prior to commencing heat treatment as Stu @MonitorGold10 would say.
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Try a bit of dark chocolate in there too.
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Indeed Rob, forgot ter mention that, three squares of Ugandan single origin. 80% cocoa solids dark chocolate will be going in. 
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+ smoked paprika (or add chorizo)
+ bourbon / - beer
- bell peppers (they add fuck all to a chilli)
- chilli powder / + different chilis (jalapeño, guajillo, chipotle, pequin, d‘arbol )
- coffee (😬)
+ chocolate
+ star anise
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Coffee shot yes, defo adds to it. Not tried beer yet, be interested in your findings if you go for it.
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Can do smoked paprika would Prolly have added anyway, no chorizo in, but could manage dry cured smoked back bacon.
Bourbon I can manage, how much fer an at least 8 healthy portions batch? Still fancy the pale ale tho, think that could work. (Mebbie next time with the Bourbon tho’ if I press on with t’ pale ale).
Bell peppers will be going in, I’ve chopped them now & it’s a smallish quantity vs t’ meat content.
Star anise I’m up for trying but if I have any in its truly ancient.
Coffee shot is drawn.
Well, the chorizo is for the smoked paprika flavour.
I normally end up using 1/4-1/3 of a bottle - I use it for deglazing the pan. Often more 
Drink the coffee, then make the chilli.
Yep, this time I’ll deglaze with the pale ale. If I try the Bourbon idea It’ll be JB White Label & not WT 101
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