There's no more to be said but............Bring out the Branston.

http://www.bringoutthebranston.co.uk/

"Takes me back to childhood straight away."

Absurd indulgence in our youth, and impossibly naff now we're all grown up, Branston really isn't everyone's idea of heaven.

In the early 1950s we were just amazed cheese had come off ration - and who could possibly afford glorified jam to put on top of it?. In the 21st century, surely everyone uses the chutney they've made from whatever's in glut? And if you're too lazy to simmer apples and mint for 3 hours, what's the point of your local WI or National Trust property if not to buy theirs?

Be honest now: Branston really is as horrid as Hartley's strawberry jam.

This reminds me of an episode of "As Time Goes By". Jean is trying to impress a "perfect" woman she's interviewing... reaches into her bag and comes up with a handful of pickle.
(From a sandwich Lionel has made for her...)

>>Branston really isn't everyone's idea of heaven.<<

Nor are madeleines mine, but Proust got a life's work out of one, so there's no accounting for tastes.

Still, he was French, which may account for something. Or not.

After reading all this, I had to give it a try. I used aged Welsh cheddar, Branston pickle, and Publix White Mountain bread. I was afraid the pickle would be too sweet, as the jar is labeled "sweet pickle." It was not sweet-nicely acidic and crunchy-and wonderful. How did I grow up without this? It sure beats white bread with bologna, American cheese, and yellow mustard.

Welsh Cheddar? What sort of bastard cheese is that? My mother-in-law was taught cheese making in Somerset, where Cheddar is, and proper Cheddar cheese comes from. I advise you to accept no substitutes.

Good God. It will be prosciutto from Utah next.

I will be sure to let Publix know, chartley. I figured Welsh was better than American.

erk I've never liked Branston (or any other pickle but this thread has me craving crusty bread and Cheddar so strong it makes the inside of your mouth itch.

Thanks for the laughs eveyone. Such opinions over pickles!

That said - sweet sliced pickles, medium cheddar cheese on lightly buttered, white bread.

Relish and prosciutto? Heaven help us!

If you find yourself in the USA, try Vermont cheddar. You really cannot beat a good Vermont cheddar: pungent, dry, and crumbly.

It probably will be pungent three years after the OP.

Rubicund, it'll take at least 7 years for the cheddar to be pungent (I'd give it a good 10-12). The OP on the other hand...

many thanks to whoever revived this thread - just like a cheese and pickle sandwich it's a true fodors classic.

Do you tip the cheese maker?

Oh - so "pickle" is NOT A pickle. It;s some sort of pickled veggie and or fruit combo.

I could never understand how you could keep the little round slices of pickle from sliding out of the sandwich.

Just a point of interest - not going to eat this - don't like pickles (too salty) - or pickled stuff - at all.

nyt: It isn't anything like what Americans call a pickle. It is more sweet than tart/sour. It is a sweet combo of veg and dates with a spicy undertone (cinnamon/nutmeg/cloves etc)

http://www.food.com/recipe/branston-pickle-26952

Branston pickle is similar to pickle (or any) relish or chutney in consistency.

nyt - perhaps this will help:

http://www.picturebritain.com/2013/0...on-pickle.html

As a matter of linguistic usage, we don't really have "A" pickle in the US sense. We have "pickles", which might be pickled whole vegetables (like pickled onions, shallots, gherkins or even young walnuts), or chopped vegetables (like red cabbage, or mixed vegetables, such as in mustard pickle or piccalilli, which is very finely chopped). To me, Branston pickle is verging more on a chutney, being quite sweet; and those you can make with a whole range of fruit and veg mixtures (I did quite a nice rhubarb chutney once).