Cheese
#1
Cheese
Just had my second tea, first was Chilli veg soup, so needed a snack, have spent three weeks going slowly at a big wedge of Roquefort, its fantastic, its slimming cheese, because its so potent you only need a tiny bit, if you haven't tried it, imagine Stilton with the volume turned up to 11, and its getting whiffier by the day, I suspect that another week will render it a biohazard with hallucinogenic properties, you know you have some decent cheese in when people open the fridge and start retching.
Along with it, I had a little bit of Brie, cant see what all the fuss is about, its ok but so subtle I miss its point.
Also, Goats Cheddar, the Goats can keep it, give me some standard Supermarket Mature Cheddar or something made by cows.
Reblochon is fantastic, struggle to get it over here.
Raclette, if you haven't tried that, give it a try, you grill it on a table top grille and serve it over boiled new potatoes, dried meats, pickles, sounds wierd but is fantastic.
Come on, some cheese suggestions please, no Edam, or other cheese where the packaging is tastier than its contents.
Along with it, I had a little bit of Brie, cant see what all the fuss is about, its ok but so subtle I miss its point.
Also, Goats Cheddar, the Goats can keep it, give me some standard Supermarket Mature Cheddar or something made by cows.
Reblochon is fantastic, struggle to get it over here.
Raclette, if you haven't tried that, give it a try, you grill it on a table top grille and serve it over boiled new potatoes, dried meats, pickles, sounds wierd but is fantastic.
Come on, some cheese suggestions please, no Edam, or other cheese where the packaging is tastier than its contents.
#3
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A quick snack of Camembert - take it out of the wrapper and put it back in the wooden box, drizzle a bit of olive oil on the top and bake in the oven for 15 mins or so. Serve with cranberry or red onion chutney, chunks of bread or veggies.
I'm allergic to cheese
I'm allergic to cheese
#5
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Dairylea
I've got a young lady on the go at the moment, I expect I'll end up cooking for her, so it's a case of for a starter: mixed leaves, strawberries and grilled Haloumi. Squeaky cheese
I've got a young lady on the go at the moment, I expect I'll end up cooking for her, so it's a case of for a starter: mixed leaves, strawberries and grilled Haloumi. Squeaky cheese
#6
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I've been on a tour of the Societe Rocquefort caves, where the smells are fantastic, and a Bridel Camenbert factory, which is a cross between damp sweaty gym kit, old socks, rancid milk and cabbage farts at 7.8 on the Richter scale
A proper Fromagerie is a sight, and smell, to behold, dribble, dribble.
A proper Fromagerie is a sight, and smell, to behold, dribble, dribble.
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#9
Castelmagno is nice stuff, had a risotto made with it in Rome. <drool>
I'm a sucker for most cheeses though. I got some Grana Padano out the fridge last night to grate but still ended up eating a chunk on it's own.
#12
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We often take a drive up into the Dales and stop for a visit to the Wensleydale Cheese factory. They have a shop there with tester bowls containing every type of cheese they produce, it takes a while to work your way around the counter but you can try every single one of them, just don't eat lunch beforehand
I love cheese in all of its forms, although I don't see the point of mild cheeder
I love cheese in all of its forms, although I don't see the point of mild cheeder
#17
Farmhouse brie - Soft aromatic cheese perfect on warm crusty bread
Tilsiter - Slightly acidic hard Swiss cheese but totally delicious on crackers
Gorma - Local cheese specialist has Italian soft cheese that is a combo of Gorgonzola and Marscapone (sp). Lovely cut into cubes and tossed in a green salad with balsamic vinegar dressing
Old Amsterdam - its a matured Gouda cheese thats best enjoyed in a sandwich with ripe tomatoes.
Fondue - vacherin / gruyere is my favourite
Raclette is okay, but all that waiting between servings whilst you wait for the cheese to melt puts me off a bit
Now off to raid the fridge to see what I can find!
More cheese Gromit?
Tilsiter - Slightly acidic hard Swiss cheese but totally delicious on crackers
Gorma - Local cheese specialist has Italian soft cheese that is a combo of Gorgonzola and Marscapone (sp). Lovely cut into cubes and tossed in a green salad with balsamic vinegar dressing
Old Amsterdam - its a matured Gouda cheese thats best enjoyed in a sandwich with ripe tomatoes.
Fondue - vacherin / gruyere is my favourite
Raclette is okay, but all that waiting between servings whilst you wait for the cheese to melt puts me off a bit
Now off to raid the fridge to see what I can find!
More cheese Gromit?
#19
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Almost any goats cheese, particularly Bloc de Chirac, AKA Pave de Chirac. Comes in 3 main styles, all with a piece of straw through the middle to help ageing. Fresh and tangy with a hint goat wee, semi matured and almost oozingly creamy, or Quatermass style with black mould all over it, undulating across the cheeseboard as it tries to make a break for freedom.
Heck, almost any cheese will do me. Red Leicester on toast with Lee & Perrins, Brie de Meaux, mini Babybel, or even fromage blanc for desert.
Talking of which, on a multi-course meal, which is your preference, sweet before or after cheese?
I say after, so it doesn't spoil the cheese course, and that way if you over indulge in fermented dairy products you can forego the Arctic Roll.
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Try and get cheese that's 'cru' rather than having had the life pasteurised out of it would be my top tip.
Also and rather obviously don't serve it at anything other than room temperature and NEVER cut the nose off the cheese. I hate people that do that and banish them from the table never to be seen there again.
Also and rather obviously don't serve it at anything other than room temperature and NEVER cut the nose off the cheese. I hate people that do that and banish them from the table never to be seen there again.
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