View Full Version : Cheese Recommendations
Belton Farm - Red Fox or White Fox - full of flavour and with a bit of crunch ;)
A really mature cheddar, the sort with the crunchy salt crystals.....hmmmm.
Gorgonzolla with beetroot and horseradish, amazing sandwich.
Belton Farm - Red Fox or White Fox - full of flavour and with a bit of crunch ;)
had the red before. im not big on crystals
walpurgis
01-08-2017, 15:01
A really mature cheddar, the sort with the crunchy salt crystals.....hmmmm.
Yeah. I like that. Like a proper English Cheddar was when I was a kid. The nearest I can find these days is Tesco 'Really Strong' Cheddar, which is gorgeous, even has the crystallised salt. Better than any other supermarket Cheddar I've come across.
Arkless Electronics
01-08-2017, 15:03
A really mature cheddar, the sort with the crunchy salt crystals.....hmmmm.
Gorgonzolla with beetroot and horseradish, amazing sandwich.
Horseradish is the work of Beelzebub himself:eek:
Horseradish is the work of Beelzebub himself:eek:
Some would say that of Gorgonzolla as well.
Me - I just love a rare roast beef sandwich with horseradish.
Yeah, rare beef sliced so thin you can see through it. :)
Sent from my SM-G920F using Tapatalk
Ossau-Iraty from the Pyrénées.. Ewe's milk hard cheese. very nice.https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Ossau-Iraty.jpg/1200px-Ossau-Iraty.jpg
paulf-2007
11-03-2018, 18:58
During our annual mountain biking holiday in morzine les alpes, there is a marvellous shop, deli I guess, selling local mountain cheeses, local tipples like genepi, that we are partaking of right now, cured meats and my favourite smoked pork.
If I lived there I would be skint in a month.
paulf-2007
11-03-2018, 19:00
Ossau-Iraty from the Pyrénées.. Ewe's milk hard cheese. very nice.https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Ossau-Iraty.jpg/1200px-Ossau-Iraty.jpg
That looks tasty Grant.
mad-moon
22-04-2018, 15:47
cheap as chips...creamy and delicious....full on flavour
https://www.mysupermarket.co.uk/lidl-price-comparison/Cheese/Deluxe_Gorgonzola_Dolce_200g.html
The St. Agur cream cheese spread, on water crackers. Insane.
Yatsushiro
24-04-2018, 08:19
The St. Agur cream cheese spread, on water crackers. Insane.
Add a dollop of cherry jam (Bonne Maman Black Cherry Conserve is ideal) to really get your tastebuds watering...
as a treat I have some of this Chene d'Argent Soft French Goats Cheese on a flatbread or oatcake. its delicious .. cheapest in lidl
walpurgis
24-04-2018, 08:30
Add a dollop of cherry jam (Bonne Maman Black Cherry Conserve is ideal) to really get your tastebuds watering...
Sounds revolting. Cheese is not something I want sweet stuff with. Especially pongy blue cheese.
mad-moon
24-04-2018, 09:08
Add a dollop of cherry jam (Bonne Maman Black Cherry Conserve is ideal) to really get your tastebuds watering...
I agree with Geoff on this score...there is only one thing you have with Saint Agur..and that's more Saint Agur..
Yatsushiro
24-04-2018, 12:50
Sounds revolting. Cheese is not something I want sweet stuff with. Especially pongy blue cheese.
That's the thing, cherry jam is not sweet per se. Would you say that pickle/chutney is not sweet? They go well with cheese.
Give it a try, you might be surprised!
Sounds revolting. Cheese is not something I want sweet stuff with. Especially pongy blue cheese.
We used to buy a very tangy Red Cheshire cheese from a wholesalers in Whitchurch.
Essential breakfast food on crusty toast and butter with a quality raspberry jam on ;)
Love that you guys care about cheese!
A good cheese cart in a very traditional country side restaurant;):
23907
Love that you guys care about cheese!
A good cheese cart in a very traditional country side restaurant;):
23907
Looks very French style to me. [emoji4]
EDIT: and just having had a peek at your profile, now I know why!
We're having a nice cheeseboard this evening, mainly Welsh examples, with some nice crackers and a good bottle of claret. Will post up some pics later!:)
Marco.
Our cheese board https://uploads.tapatalk-cdn.com/20180817/047210ca172e5e398bb8520e1aa97352.jpg
Sent from my iPhone using Tapatalk
Lol - you guys... Aye, there'll be some Asda cheese dippers! [Not]...
Marco.
im a cheddar and the like fiend, but these days i only get mild goats cheese or Parmesan type ..usually spreading goat lol
https://imagizer.imageshack.com/v2/1024x768q90/923/Um8HXr.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/z2Nsrn.jpg
...with some crackers and vino, enjoyed whilst watching TV! :cheers:
Marco.
I buy artisan breads like those They are nice
Indeed they are, mate! Our favourites, which we had tonight, are these handmade Italian flatbreads: https://www.seggiano.com/Shop/Lingue-Flatbreads/Classic-Tongue-Biscuits-120g
Awesome with some nice cheese!:)
Marco.
White Fox ,and Red Fox - Belton Farm Cheese - trust me ,I'm a producer ;)
Jimmy Carr, his material is pretty cheesy
got a wedge of Saint Paulin in Lidl today. its a semi soft french creamy cheese... gonna have some with crackers later.
https://www.ourcheeses.com/services/resizer/750/750/data/images/fromages/St-Paulin_leger_960.png
Looks nice, Grant. How about a wee glass of vino with it later?:)
Marco.
Looks nice, Grant. How about a wee glass of vino with it later?:)
Marco.
see how i feel. still got a few bottles to get shot of. meant to give u one last time
You should, mate, as it'll compliment it nicely. Tell me what wine you've got to use up, and I'll recommend what I think'll go best with the cheese :)
Marco.
i will look it out.. had a little bit to try.. its a nice cheese, and stronger than i thought.
down to 5 reds, 1 white and a champagne.. must have got rid of more than i thought.
2010 graves, a 2012 fronsac, another 2012 st emilion gran cru, a 2004 margaux gran cru and 1er bordeaux superior 2013.. best wine is probably the margaux i think. the white is just a cheapish spanish chardonnay 2014 .. champers is premier cru brut 2008.. both from tesco.
I would have the Bordeaux Superior, as it's the one that needs drinking the most, followed by the Graves. The rest are rather too good just to have with cheese.
Save the Margaux for a special occasion, or I'll buy it off you next time I'm up!:)
Marco.
Bordeaux it is. [emoji3][emoji39]
Nice one... Let's see some pics later of it being slurped with the cheese:cool:
Marco.
2 cheeses, goats butter and breads and oat thins plus glass of vino
https://uploads.tapatalk-cdn.com/20180821/1d997dffa6a59790c37c2deaecc9ed13.jpg
Nice... I like your wine glasses (goblets)! They look vintage, but I could be wrong:)
Marco.
quite pretty and heavy too, but dont think they are old. forgot where i got them tbh. ive got an old one but its thin and very big and engraved. enjoying it and wine is working well with cheese
that was damn good. those little chilli oat thins are terrific
quite pretty and heavy too, but dont think they are old. forgot where i got them tbh. ive got an old one but its thin and very big and engraved. enjoying it and wine is working well with cheese
Excellent. Got a pic of the wine label? Just curious to see which Bordeaux Superior it is:)
Marco.
Yup it's in my Vivino app
https://uploads.tapatalk-cdn.com/20180821/aa7416c66291b9cd21e737d27d0bc5f3.png
Very nice wine
looking closely at the glass, its not pressed. sounds like Crystal
Ninanina
26-08-2018, 21:31
Gould's Farmhouse Cheddar from M & S is the best cheddar I've ever tasted... highly recommended... yummy ;)
Probably letting the side down a bit, but I quite like Boursin cream cheese:
http://www.boursin.com/product/garlic-fine-herbs/
with a glass of wine.
As they say in France, "Vin, du pain, Boursin...."
Gould's Farmhouse Cheddar from M & S is the best cheddar I've ever tasted... highly recommended... yummy ;)
As for Cheddar, you also need to try Godminster Organic cheddar, and the Wookey Hole Cave Aged cheddar. Both are rather good.
will look out for those 2... bev's one too. I like cheddar
walpurgis
29-08-2018, 07:01
I like cheddar
Me too.
I also like smelly blue cheeses and Camembert. I have a piece of St Agur in the firidge and just cut off a chunk and eat it on its own now and then. Heavenly!
got a big bit of WYKE VINTAGE CHEDDAR today... was going cheep :ner: very nice too
walpurgis
08-09-2018, 14:54
got a big bit of WYKE VINTAGE CHEDDAR today... was going cheep :ner: very nice too
Yeah. I've had that in the past. Nice cheese.
Snowdonia cheese company ruby mist,mature cheddar with port and brandy and amber mist,which is mature cheddar with whisky,both beautiful and very moreish.
Keep my eyes on look out for that. Sounds good
AJSki2fly
16-11-2018, 16:28
Me too.
I also like smelly blue cheeses and Camembert. I have a piece of St Agur in the firidge and just cut off a chunk and eat it on its own now and then. Heavenly!
So do I but I'm not allowed it now except as a treat.:(
https://img.tesco.com/Groceries/pi/770/5057545777770/IDShot_540x540.jpg
Beacon Fell mature Lancashire... lovely crumbly cheese
a big plus for Wookey hole cheddar too
As for Cheddar, you also need to try Godminster Organic cheddar, and the Wookey Hole Cave Aged cheddar. Both are rather good.
https://groceries.morrisons.com/productImages/416/416708011_0_640x640.jpg?identifier=0106d101903559c 76cedd523179b3724
Keans 1899 Extra Mature... loving this one
Particularly nice cheese this. Delicate but complex and still mild.
https://uploads.tapatalk-cdn.com/20190523/f51412f13c54a3ea4cb903c6d0cd8eeb.jpg
If you like blue cheese, this one is well worth seeking out - Mrs Temple's Binham Blue - https://www.thecheesesociety.co.uk/product/mrs-temples-binham-norfolk-blue/ - one of my all-time favourites.
If you like blue cheese, this one is well worth seeking out - Mrs Temple's Binham Blue - https://www.thecheesesociety.co.uk/product/mrs-temples-binham-norfolk-blue/ - one of my all-time favourites.
Gonna try this one, in response, on the local blue cheese theme, try a Garstang Blue. :)
If you like blue cheese, this one is well worth seeking out - Mrs Temple's Binham Blue - https://www.thecheesesociety.co.uk/product/mrs-temples-binham-norfolk-blue/ - one of my all-time favourites.
Nice, but I prefer more blue 'veining'...;) Seriously though, I like blue cheese to be really strong and salty, but with a slightly creamy texture/finish, and not too dry, like Stilton.
Therefore, the 'king of blues' for me (and I believe one of Queeny's favs), is Lanark Blue: https://www.thecourtyarddairy.co.uk/shop/buy-cheese/blue-cheese/buy-lanark-blue-cheese/
Trust me, it's ABSOLUTELY STUNNING, and IMO better than Roquefort!
Marco.
smells and tastes like marco's toe nail gunk:ner:
Well, with those trotters you've got, you're the 'toe jam' meister!:D
And I doubt your balls, sponsored by Leerdammer, are much better:ner::eyebrows:
Marco.
too true.... im a mess :rolleyes: i need an au pair :eek:
A pair of what - wud ya fancy?:D
Marco.
A pair of what - wud ya fancy?:D
Marco.
short skirt, pretty face good figure....keen ;)
Gonna try this one, in response, on the local blue cheese theme, try a Garstang Blue. :)
Not heard of Garstang - will try and find some. :) Thanks Neil.
the 'king of blues' for me (and I believe one of Queeny's favs), is Lanark Blue
I think I have tried that one in the past, but will search it out again, thanks Marco! I could quite happily live just eating blue cheeses I think! (Except for the effect on my waistline...)
No worries, Alex. Strong blues always feature heavily on any cheese boards we make up. Also recommended are:
Bleu d’Auvergne: http://cheesesonline.co.uk/shop/cheese/bleu-dauvergne/
Perl Las [this is up there with Lanark Blue] :https://www.welshcheesecompany.co.uk/product/perl-las/
Dolcelatte: https://www.dukeshillham.co.uk/no_longer_current/dolcelatte_cheese/11490_p.html
Or if you want something unctious and creamy like butter, but with a nice salty kick, then check out Bleu de Bresse:
https://imagizer.imageshack.com/v2/1024x768q90/923/f8S4En.jpg
Just gorgeous!
Marco.
mmmmmmm... think I'm going cheese shopping soon!
High bake water crackers.
Some cheese and wine enjoyed yesterday, chez-moi:
https://imagizer.imageshack.com/v2/1024x768q90/921/25L5VR.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/PSKAZv.jpg
Marco.
AJSki2fly
02-06-2019, 13:47
Oh, better post on topic! I love any cheese - a really ripe brie, anything blue, Austrian smoked, roule - yummy!
Not allowed any, CVD:(:eek:
Not allowed any, CVD:(:eek:
Any? not even a little treat on your birthday, for instance, Adrian? "Everything in moderation" as my old granny used to say.
AJSki2fly
03-06-2019, 06:30
In truth I can have a very small amount of cheese occasionally.
For those of you that love cheese, chocolate, butter, cream teas, and any other regular diary intake, think carefully about your cholesterol levels, and another easily forgotten product is purchased coffees made with milk.
Prior to my heart problems becoming apparent 3 years ago, aged 57, weighed 12 stone, was relatively fit and ate what I liked, and had a cholesterol level around 5(normal). What I did not know was I probably have a genetic issue which means I have sticky arteries/veins.
Statistically 2 in 100 men over 50 develop full CVD and will have to have some form of medical intervention. Women are about half that at present, although for both sexes it’s increasing.
There are 5 main things that increase the likelyhood of developing Cardiovascular Disease, each one will increase the odds by 50%, so if you have two of them instead of 1 in 50 it will then be 1 in 12.5.
1. Genetic issues, history in family blood line or heart problems and CVD, it can skip generations.
2. A poor diet, resulting in being overweight, eating packet ready meals is just as bad high fat foods, the sugars in processed food will be converted to excess fat.
3. Lack of regular excessive, a minimum of walking 4 miles a day is recommended, and at least once a week at high cardiovascular exercise raising heart rate above 100 bpm.
4. Drinking too much alcoholic, more than recommended daily intake, and bing drinking is very damaging. Apart from increasing sugar levels and likelyhood of weight problems it has been shown to cause hardening of arteries which make it easier for fat to attach and block arteries.
5. Smoking will cause arteries to harden and enable fat to attach to arteries/veins much easier.
So it’s if you have all of 5 in your life then you have a 1 in 2 chance of developing CVD.
I personally would not recommend CVD, once you have developed it then it cannot be reversed, only drugs can be taken and operations can be done to try and slow the process, alleviate issues and re-plumb the heart to stop pump failure through oxygen starvation. The drugs are all unpleasant with side affects, and virtually every CVD patient I have met has suffered with problems from one or more of the prescribed drugs.
Stents put in arteries in the heart are often thought of by people as a cure to the problem as they are regularly used to stop a heart attack, they are NOT a cure, they are a temporary alleviation to the disease which will continue to progress and may require more surgical intervention in the future.
Heart Bypass surgery is done nowadays when stents would not be affective. Bypass is costly, has risks, and the patient recovery is quite intense. A good vein or artery is taken from the body, legs or arms and then grafted onto the hearts arteries to bypass the blocked veins and get blood supply and oxygen back to the heart.
I have had both stents and a bypass operation, which I am grateful for as they have kept me here and have improved my life greatly. Based on my experience I recommend to everyone that you consider carefully what you are doing to your body in both food/drink intake and general exercise. Once Cardiovascular Disease has started there is no turning back, and it can take 10 or more years to start to cause heart issues.
Think of the heart like a kettle that is nice and shiny when new, but each time water is put in it and boiled a calcium deposit some where starts, once there more calcium attaches to what is already there, and then before you know it the kettle needs descaling. The thing is you can descale a kettle not your heart. Finally I was told by a surgeon that more people die from CVD than Cancer.
I think that’s enough from me, have a happy and healthy life.
Adrian
thingfish
03-06-2019, 06:48
Kraft Dairy Lee or Primula.
QUALITY.
Discopants
16-06-2019, 17:12
We are very fortunate to have an excellent shop in town which sells a fantastic range of artisan British cheeses. I will treat myself to a couple of small pieces occasionally.
This brie de meaux style one is my favourite. Its way better than anything you could find in a supermarket, or France even [emoji12]
https://fenfarmdairy.co.uk/cheese/
Very nice write up there Adrian. Good of you to remind people that cheese is not all good news. Those 5 points are not really applicable to me personally but of course that does not
necessarily make me immune from bad stuff either. Salient points indeed
stairpost
17-06-2019, 22:29
I'm a little late to this thread, so I apologise if this one has been recommended before. There is a delicious Norwegian cheese called Gjetost, very sweet and caramelly. Not the sort of thing you can have a lot of but it's very very tasty.
I love cheese, but being diabetic I'm only allowed a matchbox-sized portion of cheese a week. A week!? - I use to eat that amount in one session. Not any more. :(
Some cheese and wine enjoyed yesterday, chez-moi:
https://imagizer.imageshack.com/v2/1024x768q90/921/25L5VR.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/PSKAZv.jpg
Marco.
Some people know how to live! That is a mighty inviting table of wine and cheese you’ve got there, a most appetizing presentation. I could imagine spending a few hours mulling over the many taste sensations at your table, I am most envious!
Russell
Cheers, Russell - and we'd have loved to have shared your company! We had a few friends over to watch the footy (Champions League final). It was a good night, and nice to do things properly:cool:
Marco.
Beobloke
21-06-2019, 11:43
Cheers, Russell - and we'd have loved to have shared your company! We had a few friends over to watch the footy (Champions League final). It was a good night, and nice to do things properly:cool:
Marco.
If you were watching football, how was that magnificent spread doing it "properly"? Should have been cans of Stella and meat pies, surely?!
:D:wave:
Not in our house, old boy - we watch from the director's box!:eyebrows:;)
Marco.
Nice bit of Shropshire Red today. Very nice too with an oatcake.
Shovel_Knight
08-07-2019, 15:34
I love washed-rind cheese, Milleens is excellent and rather inexpensive as far as washed-rind cheeses go.
Very stinky and utterly delicious.
Shovel_Knight
08-07-2019, 19:29
Just took a stock of what's in the fridge right now.
Manchego
Suluguni -- way too salty for me but my wife loves it
Pecorino Romano (for salads and pasta) and Grana Padano (for cooking)
Tomme de Savoie -- one of my favourite cheeses, firm but tender and very savory
Bleu d'Auvergne (probably my second favourite blue cheese right after Gorgonzola)
Saint Paulin -- very mild cheese similar to Port Salut
Cantal -- never tried it before and haven't opened it yet, it's supposed to be similar to Cheddar but more sophisticated due to it being French :lol:
Well , all I can say is , the only place to be ,in relation to this thread , is at Nantwich and the International Cheese awards yesterday!! (31st July)
Althought the whole of the show was cancelled to visitors (weather ,rain etc ) they said the cheese tent was open for free and come and buy as much cheese as you can!!!
So, having had to take a trip to the accountants 5 miles up the road from Nantwich , we called in and ended up buying some cheap prize winning cheeses . Yum
We had a Belton selection (they won 15 golds awards and a load of silver and bronze too.) (We supply milk to Belton !!!)
Some Gorgonzola , Feta , Arragoni , 2 blocks of Arlas prize winning Stilton , various mature cheddars ,and all this whilst eating a shed loads of samples :eek:
I had to laugh as I overheard a steward ,telling this couple ,how an old lady last yr , nearly stole a block of Cheddar , off the trestle tables loaded with all the entries ! She had managed to slide a 25 kg block ,maybe , a foot by one and a half foot ,by 6 ins ,into her shopping buggy thing , and it was only as she struggled to wheel it off she was noticed :D
Well worth a visit - cheeses from all over the globe . A pungent place :eyebrows:
https://www.facebook.com/beltonfarm/?hc_location=ufi
https://digitalcontent.api.tesco.com/v1/media/ghs/snapshotimagehandler_1572079554.jpeg?h=540&w=540
quite nice this..
I love Saint Agur, let it reach room temperature......mmmmmm, delicious
https://www.cookipedia.co.uk/wiki/images/thumb/5/54/Doux_de_Montagne_%28slice%29.jpg/300px-Doux_de_Montagne_%28slice%29.jpg
Doux de Montagne.. lovely semi soft cheese this....
Try the extra special cheeses from Aldi and Lidl. Quite a few of them have had gold medals in cheese, 'bake offs', competitions.
I've had a couple that have been stunning, one a special reserve Cheddar.....fabulous and the other a special reserve Stilton....fabulous.
I've been back a few times but they have not been in store, the supply is a bit of a game of chance at times.
They still have some lovely mature Cheddars that are there all the time and I prefer theirs to all the big name mature Cheddars.
Honestly......seriously good cheeses at sane prices.
Audio Al
21-09-2019, 03:01
This thread stinks :lol: :D
Pie d'Angloys on rough oatcakes...
Grated the rest of my Parmigiano-Reggiano DOP Aged 30 Months block. was expensive but a lovely flavour.(got in Sainsburys)
https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-parmigiano-reggiano--taste-the-difference-200g?istCompanyId=1e096408-041f-4238-994e-a7cf46bf9413&istFeedId=689af7a8-5842-4d88-be59-1ee5688a81b5&istItemId=wxwqmaitp&istBid=t&PPC=*&gclid=EAIaIQobChMIyK3u_eiU5gIViKztCh1XuQaVEAQYASAB EgJHD_D_BwE&gclsrc=aw.ds
Lawrence001
01-12-2019, 16:05
Pie d'Angloys on rough oatcakes...Love that but on Jacobs Choice Grain (or own brand version!) I don't like oatcakes.
Water biscuits for me - least amount of flavour the better as far as I'm concerned to just taste the cheese. I usually avoid chutney for the same reason, unless it's a standard cheddar or something.
Some oatcakes are pretty rank but good ones are very tasty. Even by themselves
Got this as a pressie today, so will be OK for cheese
https://uploads.tapatalk-cdn.com/20191223/038726b880ae46bcca6f157d31d746f0.jpg
Hibster_2000
23-12-2019, 15:54
Just bought some Woolley Hole, cave matured cheddar from Waitrose.
Lovely stuff.
Mikeandvan
20-01-2020, 23:41
I recommend you eat cheese, as cheap and as much as you can, stolen if possible.
Yes - I love Époisse. Why do you buy yours?
Oops, sorry that should have read "where do you buy yours?" :o
got a bit of Pié d'Angloys that i forgot about(just found it).. unopened but out of date.. must have got pushed to rear of fridge:doh:
Lawrence001
21-01-2020, 12:44
got a bit of Pié d'Angloys that i forgot about(just found it).. unopened but out of date.. must have got pushed to rear of fridge:doh:It will taste nicer now [emoji16]
Beltons Red Fox
Especially on Staffs Oatcakes (just for Grant )
You wont want for anything else ;)
Mikeandvan
20-07-2020, 22:07
Huge gobbins of Cheddar eaten just before midnight will induce Peter Mandelson
walpurgis
20-07-2020, 22:10
Huge gobbins of Cheddar eaten just before midnight will induce Peter Mandelson
That's horrific! :eek:
I'm enjoying 18 month cave-aged Comté at the moment. :)
I'm enjoying 18 month cave-aged Comté at the moment. :)
:drool: where did you buy it?
Mikeandvan
20-07-2020, 23:03
That's horrific! :eek:
I know, they all bang on about Gove, but Pete was the original Prince of Darkness.
:drool: where did you buy it?
It's available in most supermarkets: Co-op, Tesco, Waitrose.
It's available in most supermarkets: Co-op, Tesco, Waitrose.
I'll have to have another look - I have only seen 10 or 12 month in most supermarkets
I really like "black bomber" , but have recently been enjoying "truckle cheese company" cheddar:
https://www.trucklecheese.co.uk/english-farmhouse-mature-cheddar
Creamy and well rounded cheddar - superb in sandwich with homegrown "gardeners delight" cherry tomatoes (which I have a glut of at the moment, from eight plants :))
StingRay
11-08-2020, 10:03
Try some Lincolnshire Poacher, quite widely available: https://lincolnshirepoachercheese.com/
Thanks for the link - pleased to see that they use unpasteurised milk, I will definitely give it a go.
StingRay
29-08-2020, 09:51
Do you know I opened this thread to recomend Wensleydale as a general recomendation, and was going to comment that its really nice with cranberrys in it.. How about that?!? Good man
Yes one of my favourites, have it every week. In fact I will have it today.
https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcQ9Y8X49W4Vhl3togk8L96ab_Ac8xL MxRx3O3DIC1kfUn8dZ27RKFPZZPMSrJd7dETApDj3YXi6&usqp=CAE
nicest goats cheese ive tried.. had it on a rough oatcake
Firebottle
03-05-2021, 16:44
Mature blue Stilton, dried fig and a nice glass of Malbec, delicious.
Sharp blue tang, sweetness of the fig and fruitiness of the Malbec :wowzer:
No bread or crackers?;)
Marco.
walpurgis
03-05-2021, 17:05
I had bangers left from last night, so I did a toasted sausage & pickle sarnie with a couple of tomatoes. It was handsome! :D
Firebottle
03-05-2021, 18:12
No crackers are overrated in my taste, though I do like a good seeded bread.
No worries. I just can't eat a good cheese on its own without either some kind of crusty bread/rustic loaf or (good) crackers, preferably the former!:)
When you lived in France, it would've been considered as sacrilege not to have eaten bread with cheese...:eek:;)
Marco.
Cream crackers are OK. I prefer oatcakes...
I love Jacobs cream crackers. :sofa:
I had bangers left from last night, so I did a toasted sausage & pickle sarnie with a couple of tomatoes. It was handsome! :D
That's not a variety of cheese I know of. :D
Cream crackers are OK. I prefer oatcakes...
Same here, but it depends on the cheese. Ultimately though, I prefer a nice crusty baguette (which strangely, post leaving the EU are harder to obtain now in supermarkets) or sourdough:)
Marco.
I love Jacobs cream crackers. :sofa:
Lol - heathen! This is where it's at cracker selection wise: https://www.ocado.com/products/carr-s-selection-62910011?ds_rl=1126321&ds_rl=1164972&ds_rl=1291426&vreg&gclid=Cj0KCQjw4cOEBhDMARIsAA3XDRhYKRyRSdOiSTKI3GEr E6Up6GgNp463iRrsBkLEi1wnQHS_riLoHpUaAkFFEALw_wcB&gclsrc=aw.ds
...and what we buy, although not from Ocado. Del loves these: https://dutchcheeseman.co.uk/shop/p/original-sourdough-crispbread?gclid=Cj0KCQjw4cOEBhDMARIsAA3XDRi-yibetEGto3RTa1DsGjqv3jedErUHzFhSirONdk9epJfQVRtc1A kaAla5EALw_wcB
Marco.
Just the good old Carr's Table Water for me (or baguette) - doesn't "fight" the cheese :)
I'm not keen on sourdough bread, but I might give those crackers a try. But like you, I prefer a nice fresh baguette or baton with cheese.
No problems sourcing either in supermarkets here. Why should there be?
I'm not keen on sourdough bread, but I might give those crackers a try. But like you, I prefer a nice fresh baguette or baton with cheese.
No problems sourcing either in supermarkets here. Why should there be?
The Carr's ones? They're great:)
In terms of baguettes, you can find soft, spongy 'things', which purport to be 'baguettes' (look somewhat like loofas), but not (at least round here) anything resembling the real McCoy, which is long and THIN and CRISP, with a hard outer crust, and which crucially are light as a feather and don't weigh half a ton, due to being more dough than anything else, and which taste of nothing...:doh:
What an authentic French baguette should look like, and which the likes of Tesco once sold: https://tasteofartisan.com/french-baguette-recipe/
Note the thick outer crust and golden colour, plus the heavily-aerated, off-white centre. The stick itself should be rigid, not pale-coloured, soft and floppy [stop giggling at the back:eyebrows:], with a mushy centre, as found on current supermarket varieties, and only able to be cut with a sharp (serrated) knife, plus it should be thin, not wide and fat!
Since lockdown, and exit of the EU, we haven't tried Waitrose (as it's in Chester), but in all the supermarkets around here, and all the majors are represented, nothing resembling the above exists in their stores.
Yes, I'm super-fussy about bread, and things like baguettes and ciabatta being made PROPERLY to authentic recipes, with the appropriate flour!
Marco.
The Carr's ones? They're great:)
In terms of baguettes, you can find soft, spongy 'things', which purport to be 'baguettes' (look somewhat like loofas), but not (at least round here) anything resembling the real McCoy, which is long and THIN and CRISP, with a hard outer crust, and which crucially are light as a feather and don't weigh half a ton, due to being more dough than anything else, and which taste of nothing...:doh:
What an authentic French baguette should look like, and which the likes of Tesco once sold: https://tasteofartisan.com/french-baguette-recipe/
Note the thick outer crust and golden colour. The stick should be rigid, not soft and floppy [stop giggling at the back:eyebrows:], and only able to be cut with a sharp knife, plus thin, not wide and fat!
Since lockdown, and exit of the EU, we haven't tried Waitrose (as it's in Chester), but in all the supermarkets around here, and all the majors are represented, nothing resembling the above exists in their stores.
Yes, I'm super-fussy about bread, and things like baguettes and ciabatta being made PROPERLY to authentic recipes, with the appropriate flour!
Marco.
but i like soft and floppy:ner: its all i have left mate....maybe:D
as for cream crackers, ive been buying sainsbury's own brand and they are as good if not better tan the originals at a third of price. pattersons oatcakes are very good too. rough type
but i like soft and floppy:ner: its all i have left mate....maybe:D
as for cream crackers, ive been buying sainsbury's own brand and they are as good if not better tan the originals at a third of price. pattersons oatcakes are very good too. rough type
The princess would divorce me, lol!:eek:;)
But yes, I know where you're coming from, if you have little or no teeth, but for others, including me, with a mouthful of fully-functioning nashers, we like a CRUST!!:ner:
...and 90% of bread sold in UK supermarkets has no discernible crust, or if there is one, it's as soft as putty, and probably as flavourless!:doh: Are Brits a largely toothless nation? I dunno... But when you're abroad and go into a supermarket, especially in France, there's no shortage of nice CRUSTY loaves!
It's just the norm and what I was brought up with, not the soft, tasteless doughy shite usually sold here:D
Marco.
The princess would divorce me, lol!:eek:;)
But yes, I know where you're coming from, if you have little or no teeth, but for others, including me, with a mouthful of fully-functioning nashers, we like a CRUST!!:ner:
...and 90% of bread sold in UK supermarkets has no discernible crust, or if there is one, it's as soft as putty, and probably as flavourless!:doh: Are Brits a largely toothless nation? I dunno... But when you're abroad and go into a supermarket, especially in France, there's no shortage of nice CRUSTY loaves!
It's just the norm and what I was brought up with, not the soft, tasteless doughy shite usually sold here:D
Marco.
lol, no she wouldnt... she would just bring me in and improve my teeth:rfl::rfl:
no, i used to like a crusty thing myself(had plenty);) ive a baguette tray that i used to make good french on. interestingly its countries like uk and america that eat cheap soft bread that is made quickly that have gluten and wheat issues by far more than places like france
lol, no she wouldnt... she would just bring me in and improve my teeth:rfl::rfl:
HAHAHAHA... Aye that sounds about right - ensuring she gets what she *WANTS*, one way or the other - settling for anything less is simply NOT an option!!:nono::D
no, i used to like a crusty thing myself(had plenty);) ive a baguette tray that i used to make good french on. interestingly its countries like uk and america that eat cheap soft bread that is made quickly that have gluten and wheat issues by far more than places like france
Indeed, mate, and probably one of the reasons why I have no such issues, as I've eaten very little of that cack.
Marco.
Things like this are being sold as 'baguettes', when they're simply not the same animal: https://www.tesco.com/groceries/en-GB/products/308495944?sc_cmp=ppc*GHS%20-%20Grocery%20-%20New*PX_Shopping%20GCS_New_Tesco%20Brand_All%20P roducts*New%3A%20F&D%3A%20Bakery%3A%20Bakery*PRODUCT_GROUP308495944*=&ds_rl=1116016&ds_rl=1116019&gclid=Cj0KCQjw4cOEBhDMARIsAA3XDRi-yMWVpdxuO5Cae4f26C7zHDVcw9xIZ_2JZ4rW_zC6bn5N7s261C 0aAhq7EALw_wcB&gclsrc=aw.ds&selectedUrl=https%3A%2F%2Fdigitalcontent.api.tesco .com%2Fv2%2Fmedia%2Fghs%2F32aba272-312e-4096-b43c-409367f40da0%2F890e074f-43cf-48f4-8183-bde5625db3e1.jpeg%3Fh%3D540%26w%3D540
:doh::rolleyes:
Marco.
Yes, your right about baguettes Marco - and bread in general. French bakers are a delight (and two bakes a day I think), one of the things that I miss about holidays in France.
I think we allowed large companies to get away with murder with the mass adoption of the Chorley Wood process - if I have a British baguette, I scoop out the inner (which you can roll in to a damp doughy ball :spew:
I think that the French have a set of regulations about what can be called a baguette, like so much about the French I admire and respect their attitude to food, and their pride in their own produce.
Although the last time I went, about four years ago, it was noticeable that they seem to be increasing the number of bland food products and "fast food" outlets - progress I suppose :doh:
YI think we allowed large companies to get away with murder with the mass adoption of the Chorley Wood process...
Wossat, then? Not heard of it before:)
The basic (and age old) problem is that, in general, Brits simply aren't discerning enough about the quality of food that they eat, bread in particular, which is a *massive* part of European culture and where some form of crusty bread (commonly homemade) would accompany almost every meal. However, things here have improved massively from 20-30 years ago, where it truly *was* dreadful!
Quite simply, if people were more discerning, it would drive up standards and force manufacturers to cater for the demand, by creating better products, but as long as the majority of folk are happy with a 'Hovis special', or affronts to genuine baguettes (as shown), standards won't improve. We could make our own bread of course, but as we (or rather mostly Del) already cooks everything else from scratch, it's just a 'job too far'.
We just want to be able to nick into a shop that sells nice bread, buy it and be done with it, but which is becoming an increasingly difficult task!:doh:
Marco.
back in the day, british wheat was low in protein so it wasnt ideal for making good bread.
Wossat, then? Not heard of it before:)
Marco.
As Grant said, British wheat is lower in protein (so not so good for bread - I think we used to import Canadian wheat to make up for the lack of protein? Not sure about that though).
Chorley Wood process relies on mechanised mixing at high speed and lots more additives than traditional bread:
"The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time,[5] the system being able to produce a loaf of bread from flour to sliced and packaged form in about three and a half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen."
lots more here: https://en.wikipedia.org/wiki/Chorleywood_bread_process
I have a suspicion that Chorley Wood bread makes me feel very bloated after a couple of slices - something that has never happened to me in France.
As Grant said, British wheat is lower in protein (so not so good for bread - I think we used to import Canadian wheat to make up for the lack of protein? Not sure about that though).
Chorley Wood process relies on mechanised mixing at high speed and lots more additives than traditional bread:
"The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time,[5] the system being able to produce a loaf of bread from flour to sliced and packaged form in about three and a half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen."
lots more here: https://en.wikipedia.org/wiki/Chorleywood_bread_process
I have a suspicion that Chorley Wood bread makes me feel very bloated after a couple of slices - something that has never happened to me in France.
Ah right, thanks for that (and Grant). Hadn't heard of it before. So that's what to blame then!;)
The bit I've highlighted though is the main problem: the focus here is almost always on convenience, rather than quality, as everyone's always in a bloody rush!:doh:
In the likes of France (and also from personal experience, Italy and Germany, and especially Austria, where IMO some of the best bread in the world is made), the focus is first and foremost on QUALITY, as they have a passion for creating the best that they possibly can, and moreover eating it and taking the time to properly enjoy it!
Why oh why don't Brits have the same passion for food, and instead tend to treat it simply as a form of sustenance? Gulp food down in jig time, as if they're in a race. rather than savour it and treat it with respect. Eat to live, rather than live to eat. Any ideas??:cool:
Marco.
I think it is, in part, down to being the first country in the world to have an industrial revolution - large mass of the population moving from countryside to industrial centres for work in factories (a new form of serfdom ;)).
Oh fuck, how are we going to feed them? I know, we can put loads of additives in bread (powdered chalk was used to bulk out flour at one stage).
The plebs keep on dying/fainting at their machines; well we can give them a lunch break (unpaid) so that they get back to work quicker.
Two world wars, rationing - my mum was very angry about rationing, I think that UK still had rationing in 1954. She lived in Germany (as my father was in the British army) and was disgusted that the British were being treated less well than the Germans (rationing ended there in 1950)
By the sixties, we embraced the "brave new world" of space, Dan Dare, nutrient pills etc. No need for "proper beer", feed cows ground up animal remains along with doses of antibiotics for great growth rates/productivity, churning out bread on a conveyor belt (having been steamed, not baked), had a certain attraction - not least higher productivity/profits.
Simplistic interpretation, but it works for me :)
Yes, your right about baguettes Marco - and bread in general. French bakers are a delight (and two bakes a day I think), one of the things that I miss about holidays in France.
You obviously have not been to some of the ones local to me. One is the most miserable people you could meet, but makes good bread, and the one in the village will sell the left overs from the day before. It is not great.
You obviously have not been to some of the ones local to me. One is the most miserable people you could meet, but makes good bread, and the one in the village will sell the left overs from the day before. It is not great.
:eek: totally out of order.
We stayed down near Narbonne one year and I didn't enjoy the holiday as much as I would usually - area seemed quite run down, people grumpy.
But west coast (we mainly used to holiday either Brittany or Normandy), I found quite delightful. Normandy in particular - good people, food and markets.
I think it is, in part, down to being the first country in the world to have an industrial revolution - large mass of the population moving from countryside to industrial centres for work in factories (a new form of serfdom ;)).
Oh fuck, how are we going to feed them? I know, we can put loads of additives in bread (powdered chalk was used to bulk out flour at one stage).
The plebs keep on dying/fainting at their machines; well we can give them a lunch break (unpaid) so that they get back to work quicker.
Two world wars, rationing - my mum was very angry about rationing, I think that UK still had rationing in 1954. She lived in Germany (as my father was in the British army) and was disgusted that the British were being treated less well than the Germans (rationing ended there in 1950)
By the sixties, we embraced the "brave new world" of space, Dan Dare, nutrient pills etc. No need for "proper beer", feed cows ground up animal remains along with doses of antibiotics for great growth rates/productivity, churning out bread on a conveyor belt (having been steamed, not baked), had a certain attraction - not least higher productivity/profits.
Simplistic interpretation, but it works for me :)
Probably a lot of truth in that.. Do you also think it's partly because in the UK we work some of the longest hours in Europe, so our work/life balance is shot to hell, and hence have little time to cook or spend over meals, therefore when it comes to food, convenience usually wins over quality?
The likes of the French, Italians and Spanish have a very different approach to both eating and life in general.
Here, we've succumbed too easily to being part of a 'rat race', and so have less time to spend doing the things that *really* matter - and eating fresh, homecooked food, together at the table as a family, as opposed to mass-produced convenience-cack 'TV dinners', scoffed up in ten minutes, disparately on separate trays, is one of them!:)
Marco.
You obviously have not been to some of the ones local to me. One is the most miserable people you could meet, but makes good bread, and the one in the village will sell the left overs from the day before. It is not great.
Have you watched and noticed that they do the same with the native French people, or just others and you whom they know aren't French? Based on my experience in these matters, I'd be most surprised if the French would put up with that, as they will *know* the difference and only want fresh.
It's happened a couple of times to us, but in hotels when we've been having breakfast, and I know that the bread isn't fresh. However, because I can speak the lingo, I complain, and (grudgingly) the fresh stuff is brought out to replace it!
That shouldn't happen though, as proper hotels/restaurants have fresh bread delivered from the boulangerie every morning, but the bad places will often try and pap tourists off with stale/substandard cack, and not just bread.. Wine in carafes too, where the left over dregs from previous carafes are sometimes decanted into the one - and if you can't tell the difference, you wouldn't know.
I've got into a few 'heated exchanges' with hotel and restaurant owners, with that pish over the years, as I simply won't just accept it. Fortunately, however, the good experiences (the polar opposite to the above) vastly outweigh the bad, and I've been travelling to France since the early 70s - hence why I know what a proper baguette looks like, as I'm sure you do!:cool:
Marco.
But west coast (we mainly used to holiday either Brittany or Normandy), I found quite delightful. Normandy in particular - good people, food and markets.
More often than not, that's also been our experience, pretty much all over France. You just have to understand that French and British people are quite different, not just in terms of personality, but their respective cultures, and so what's ok in the UK often isn't in France.
Therefore, you have you to be willing to adapt, and also to speak (even just a little) of their language, as after all you're in THEIR country, not yours!
And it's rather arrogant to automatically expect everyone abroad to speak English. In that respect, you'd be surprised just how different your experience will be if you give the local lingo a go:)
Marco.
More often than not, that's also been our experience, pretty much all over France. You just have to understand that French and British people are quite different, not just in terms of personality, but their respective cultures, and so what's ok in the UK often isn't in France, so have you to be willing to adapt, and also to speak (even just a little) of their language, as after all you're in THEIR country, not yours!;)
Marco.
Very true.
My French is very poor, I was bottom set at school, but I do try.
Several years ago I took my daughters to a park in Brittany (Asterix land, or something like that) I noticed that the park had a planetarium next door so I started trying to ask, in French, a very nice lady on the ticket sales whether it was possible to buy a family ticket for both venues.
Part way through I realised that she spoke English - it must have been the way that she was smiling at my efforts.
I asked whether she spoke English and she replied "very well actually", but she told me how pleased she was that I was trying :)
ive a hard enough time speaking english:doh:
ive a hard enough time speaking english:doh:
Lol... It's a generational thing with you though, mate. Quite simply, the focus here now in schools should be on teaching pupils to speak, say French or Spanish, as much as in French and Spanish schools kids are taught English.
We (Brits) are simply too lazy when travelling abroad, and just automatically accept people to speak English, simply because it's one of the most spoken languages in the world, but I can assure you that that arrogance/lack of respect [often arisen from sheer laziness] isn't missed by the locals, who'll often be calling you all sorts behind your back!;)
One of my first tasks (as I'm more of a linguist than Del, although she speaks and writes German, which I can't) when travelling to a foreign country, if I don't already speak the language, is to spend a few weeks learning some basic phrases, and becoming competent with them, as the smiling faces of the locals when you put them into practice, and subsequent friendliness created, is always worth the effort.
Del generates friendly smiles, and the approval of locals, in other ways!:eyebrows:
Marco.
Anyway, we've just been shopping and, joy of joys, we found a proper baguette in Sainsbury's (I don't think they keep many in stock, so have probably missed them before):
https://imagizer.imageshack.com/v2/1024x768q90/922/0ntu2K.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/5KEi1T.jpg
Look at that lovely golden, thick crust - yum!
https://imagizer.imageshack.com/v2/1024x768q90/923/7qnrre.jpg
*THAT* is a decent effort at a genuine baguette! And only £1.25, which is cheap as chips:)
We'll be enjoying it tonight with some nice local cheeses, cold meats/pickles and some vino!
Marco.
ooha, thats a biggun:eyebrows:
Ha - don't be giving her any ideas!:D
Marco.
Ha - don't be giving her any ideas!:D
Marco.
lol.... sure it will be bitten into quite quickly:ner:
Wossat, then? Not heard of it before:)
The basic (and age old) problem is that, in general, Brits simply aren't discerning enough about the quality of food that they eat, bread in particular, which is a *massive* part of European culture and where some form of crusty bread (commonly homemade) would accompany almost every meal. However, things here have improved massively from 20-30 years ago, where it truly *was* dreadful!
Quite simply, if people were more discerning, it would drive up standards and force manufacturers to cater for the demand, by creating better products, but as long as the majority of folk are happy with a 'Hovis special', or affronts to genuine baguettes (as shown), standards won't improve. We could make our own bread of course, but as we (or rather mostly Del) already cooks everything else from scratch, it's just a 'job too far'.
We just want to be able to nick into a shop that sells nice bread, buy it and be done with it, but which is becoming an increasingly difficult task!:doh:
Marco.
Yes you have - I told you about the Chorleywood process some time ago.
But you are right about the French and bread. If they have done anything, they have taught the world how to make bread. Happy comes from a former French colony and they know how to make bread there. She is probably more choosey than I over these things, and her order of preference for supermarket-baked baguettes is: Marks & Spencer; Sainsbury; Waitrose and finally Co-op.
Fair enough, but I don't remember it. In any case, it's about time that the system was reassessed/updated and standards improved!:)
The other thing is, I don't believe that supermarkets are devoting enough space to areas where, what they call 'Artisan bread' is sold (a stupid name, created simply to make it sound 'posh', and in reality just PROPER, i.e. not artificially processed bread), as there are literally only half a dozen small 'baskets' of such, separated from whole walls of processed 'pan loaf' crap, the contents of which are quickly sold out, but unfortunately not replenished as fast!:rolleyes:
I'm pretty sure that if they devoted a greater part of their bread isles to selling the 'Artisan' stuff, more people would buy it, as I'm convinced the demand is there, even though the undiscerning masses will still buy the sliced processed shite, but it might encourage others to 'up their game', in the bread stakes, if proper bread was promoted more!
No doubt Happy knows what proper bread is, and would seek out such to eat. Of the stores you mention, M&S is pain to get to, as it's located within an indoor retail park, the parking for which is ticketed (with barriers) and you have to pay to get in, so it requires a 'special trip' - and from memory the bread selection last time I was there wasn't anything particularly special.
Waitrose is always good, but that's 10 miles away in Chester, so again a special trip is required, and the Co-ops round here are only small 'fill up' stores (not proper supermarkets), so unlikely to sell anything considered as 'exotic'. However, what we found yesterday in Sainsbury's (the baguette pictured) is about the best we've had from any UK supermarket, so that's what we'll be attempting to obtain in future!:cool:
Marco.
sainsbury stock a couple of gluten free warburton loafs.. both are decent considering there is no wheat in it:eyebrows: still isnt bread as such but its better than nowt.. both are cob style, alas not cheap
Sure mate, if your teeth aren't any good and you have a gluten intolerance, then you need to eat what you can eat!:)
However, for everyone else remotely interested in quality or eating healthily, and consuming bread that *actually is* BREAD, they should be upgrading their eating habits!!
:exactly:
Marco.
Oh I forgot to say, one thing that the sliced processed shite is good for is making melba toast for pâté. Nothing else will beat it for that purpose, and the only reason we ever buy it!
Just toast the required number of slices, then cut off the 'crusts', slice the pieces in half, thickness wise (so that they're as thin as possible), then roll them flat with a rolling pin, to compact the bread, and put them into the oven for 10 mins or so, until nice and crispy and the edges curl up.
Serve with a pâté of your choice and enjoy!:cool:
Marco.
Powered by vBulletin® Version 4.2.3 Copyright © 2026 vBulletin Solutions, Inc. All rights reserved.