:lol: well this really made me laugh, not seen this thread before and thought, "nah, surely not" but yes, it really is about cheese... I love this place more and more :)
(I also love cheese)
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:lol: well this really made me laugh, not seen this thread before and thought, "nah, surely not" but yes, it really is about cheese... I love this place more and more :)
(I also love cheese)
This has just reminded me of something... I went out for a really nice meal a month or so ago for my birthday, and had some fab cheese, and thought I must post about it. I knew I'd never remember what it was, especially after some very nice Rioja - so thought I'd send an email from my work Blackberry to my home email account - unfortunately I must have had too much of the Rioja, 'cos checking back, I never received the email - although I did send one - wonder who too? :lol:
(Work email is down this weekend so I can't check!)
Been enjoying some Abbots Chutney with Mead - from a local farm produce shop, Baylham House Rare Breeds - can't link to it unfortunately as not on their website but very yummy!
Well, Tim, we're not connoisseurs of hi-fi and music here on AoS ;)Quote:
:lol: well this really made me laugh, not seen this thread before and thought, "nah, surely not" but yes, it really is about cheese... I love this place more and more :)
(I also love cheese)
Marco (gourmet and wine connoisseur, as well as 'audiophile' and music lover).
Yes it is quite a unique place.
Not only is there a cheese thread, but it's so important that it's a sticky!
Well, Chris, we do rather enjoy the finer things in life, n'est-ce pas? :)
Marco.
I'm going through a bit of a Gruyere/Jarlsberg/Emmental phase currently. We enjoyed a simple reserve Emmental with baguette snack last night after a this-way-only IKEA experience and drive back from Wembley with a very packed car. Bottle of Crabbies, too. Simple and delicious!
So do I, from time to time - especially Jarlesberg. The Emmental I buy is the 'cave-aged' Emmental sold in Tesco.
http://www.gourmet-food.com/ProductI...ed_P082510.jpg
"In secluded caves near Lucerne, the finest Emmental cheeses mature for about one year. Resting in cool, humid air of these unique sandstone caverns the cheeses acquire dense texture flecked with salt crystals. The result is a refined, yet intense flavor; strong and fruity with a mature woody finish. The gourmet cheese also has a wonderfully complex aroma of meadows and flowers with raisins and wood fires".
We discovered another fabulous unpasteurised cheese today:
Gorwydd Caerphilly from Neals Yard Dairy
http://2.bp.blogspot.com/_9Ug51_-n5u...Food%2B322.jpg
.
Millstone shaped cheese with piecrust-like edges and a wrinkled, grey-brown rind which the Trethowans called ‘the brains’. Three distinct flavours run through this cheese-its springy, citric, lactic center; oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself
(http://www.natoora.co.uk/shop/cheese.../prod9108.html)
It would be good, Chris, it's Welsh! ;)
Did you slurp anything nice with it? Personally, I don't 'do' cheese without some nice red wine :)
Marco.
No, it was just a little late pm snack because the evening meal was going to be delayed.