View Full Version : Cheese Recommendations
Rare Bird
27-12-2009, 07:55
As we've got a Wine section is their anyone into Cheeses, Wine & Cheese generally go hand in hand!
Munching on some nice Ilchester Wensleydale with Cranberries Cheese
The Vinyl Adventure
27-12-2009, 09:19
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
Rare Bird
27-12-2009, 09:26
Just finished off a block & feel a bit ill for it :( i'll have to totter off to the boozer in a few hours recouperate :lol:
The Grand Wazoo
27-12-2009, 09:34
I opened this thread to read about Andre's recommendations for cheesey pop records, and I'm very disappointed that he doesn't seem to want to share with us his favourite nuggets of commercial wonderment.
The Vinyl Adventure
27-12-2009, 09:35
I'm bloody working today, then moving house when I finish ( new hifi in new house this evening... I'm really looking toward to getting it set up!!)
The Vinyl Adventure
27-12-2009, 09:37
I opened this thread to read about Andre's recommendations for cheesey pop records, and I'm very disappointed that he doesn't seem to want to share with us his favourite nuggets of commercial wonderment.
The ting tings! My missis thinks I'm a loony, but I just can't help it!
Nothing wrong with the Ting Tings! Good luck with the moving Hamish!
Oh, better post on topic! I love any cheese - a really ripe brie, anything blue, Austrian smoked, roule - yummy!
Stratmangler
27-12-2009, 15:09
B3KBuQHHKx0
Chris:)
The Grand Wazoo
27-12-2009, 17:43
I've just made significant inroads into a board of 8 different cheeses with my family:
Wensleydale,
Double Gloucester,
Cheddar,
Brie
Swedish Blue - no I've never tried it before either,
Another soft slightly nutty Swedish one,
Creamy Lancashire,
Peppered Boursin.
With a selection of different types of biscuit.
Best combo?
Wensleydale on Oatcakes.
Carr's Water Biscuits every time! I hate the Hovis" digestive" type ones in selection packs, and not keen on cream crackers either really! Got a few cheeses to open this evening (with a nice 2005 Gran Reserva Rioja... nice!) I'll report back later! (If I can!)
This is a nice soft cheese
http://i419.photobucket.com/albums/pp272/jonboy_01/labrique.jpg
Also like these with smoked salmon
Boursin with figs
Boursin with walnuts
Carr's Water Biscuits every time! I hate the Hovis" digestive" type ones in selection packs, and not keen on cream crackers either really! Got a few cheeses to open this evening (with a nice 2005 Gran Reserva Rioja... nice!) I'll report back later! (If I can!)
Let's hear about the Rioja on the wine thread! :)
I'm with you on Carr's water biscuits. I also like oatcakes and (salted) melba toast with cheese, and sticks of raw celery with it.
As far as cheese is concerned I'm very much a traditionalist with fairly plain tastes. I hate some of the weird modern concoctions available now, such as cheese stuffed with cranberries and suchlike - sorry folks! :eyebrows:
My favourites include an excellent ripe, runny, Brie de Meaux (the 'de Meaux' bit is significant, as it has much more flavour) or Camembert. Most of the stuff you get in this country though is too 'young'. When it's served in France you can almost eat it with a spoon!
I also really enjoy any strong blue cheese such as Stilton, Danish Blue, Dolcelatte (creamy blue), Gorgonzola, Roquefort, Bleu D'Auvergne, Cambozola, Cheshire Blue, etc.
I also love (proper) Bel Paese (shown below), Port Salut and Chaumes.
Classic Bel Paese:
http://img189.imageshack.us/img189/9426/belpaese.gif (http://img189.imageshack.us/i/belpaese.gif/)
Link here: http://www.gourmetsleuth.com/cheese_belpaese.htm
Truly wonderful stuff!
As far as hard cheeses go, my favourites include Pecorino Toscano (shown below), Grana Padana, Gruyere or Emmental, and virtually any mature cheddar, Wensleydale or Cheshire cheese.
Classic Pecorino Toscano:
http://img444.imageshack.us/img444/1198/toscano.jpg (http://img444.imageshack.us/i/toscano.jpg/)
Further details here: http://www.igourmet.com/shoppe/prodview.aspx?cat=Gift%20Cheeses&subcat=Gift+Cheeses&prod=254
Simply awesome and one of the finest Italian cheeses you can eat (enjoy it with a lovely glass of Brunello di Montalcino).
I hate anything smoked!!
Marco.
The Grand Wazoo
28-12-2009, 10:53
I once had a fantastic meal in a resteraunt in Copenhagen. Now, despite being a fat bastard, I don't have a sweet tooth, so I generally go for the cheese & biccies if available. The cheese option at this place was called the Cheese Clock. You got 12 samples of different Danish Blue cheeses each at the various positions of the clock. You start eating at 5 past - the weakest flavoured of the 12. You then work your way round the face of the clock till you get to the strongest at the 12 o'clock position.
Now, I love cheese, and I love those that take the skin off the roof of your mouth with their strength. I'll eat blue cheese happily, but it's not my favourite. When I got to the 9 position, it was getting a bit strong for me! I seriously gagged several times before I was able to polish off the final hunk.
Thank God the Danish had thought of the perfect recovery strategy as they also guzzle beer like it's going out of fashion!
Rare Bird
28-12-2009, 11:00
I'm a non sweet tooth fat Bastard also chris.. :lol:
Now who's guilty of the Rizt Biscuits
Hi Chris,
I once had a fantastic meal in a resteraunt in Copenhagen. Now, despite being a fat bastard, I don't have a sweet tooth, so I generally go for the cheese & biccies if available. The cheese option at this place was called the Cheese Clock. You got 12 samples of different Danish Blue cheeses each at the various positions of the clock. You start eating at 5 past - the weakest flavoured of the 12. You then work your way round the face of the clock till you get to the strongest at the 12 o'clock position.
Interesting. I'd like to have tried that.
I very rarely eat desserts or puddings, either at home or at a restaurant (only really on special occasions), as in my view they're just 'stodge' and completely unnecessary after a proper meal. If I feel like I could still manage a pudding then quite simply I've not had enough to eat before it! ;)
I prefer to fill myself with meat, fish, pasta, vegetables and suchlike, than sweet stuff or even cheese and biscuits afterwards - in fact, that's even worse because it's more filling than most desserts, once you've eaten some bread or crackers to go with it.....
So, yes, I love cheese and biscuits (and drinking wine with it), but only as a separate snack on its own, or as part of a buffet (along with assorted cold meats, etc) where I'm hungry enough to savour and enjoy it properly :)
Marco.
If you like strong Brie/Camambert type cheese look out for one called Le Rustique with a checked type pattern on the wrapping, it knocks your head off everytime you open the fridge.
LOL - I know what you mean... I think I've had that one before :eyebrows:
Have you tried Brie de Meaux? It's different from the glorified 'white cardboard' sold in most supermarkets, pretending to be Brie.
Marco.
I don't believe i have, we must look out for that, i have found a pic of Le Rustique, we have the red, i havn't tried the blue
http://i419.photobucket.com/albums/pp272/jonboy_01/Le20Rustique20Camembert.jpg
http://i419.photobucket.com/albums/pp272/jonboy_01/RustiqueBrie.jpg
Noted, Jon - cheers :)
The blue one will be a lighter (lower fat) version, hence "léger".
Here's the Brie de Meaux that I'm talking about:
http://img101.imageshack.us/img101/6713/briedemeauxdonge.jpg (http://img101.imageshack.us/i/briedemeauxdonge.jpg/)
Info here: http://www.cheesesonline.co.uk/Soft-Cheese/Brie-de-Meaux-Donge
You'll notice how much richer, riper, and more mature it looks compared to the pale, cardboard-like, offerings seen in most supermarkets. It has a much more luscious, stronger and creamier, flavour too: all-in-all a totally different ball game to any other (inferior) Brie.
Marco.
I'm a non sweet tooth fat Bastard also chris.. :lol:
Now who's guilty of the Rizt Biscuits
Add me to the list of cheese nibbling fat bastards!
Ritz, Cheddars, Tuc (Especially the sandwich ones!) but all only ever without cheese, or maybe a simple cheddar.
Marco, "Brie de Meaux" was what I meant when I said a "really ripe brie" earlier - if it isn't runny it isn't worth having!
Good thread Andre, I've got some new suggestions to try, and I love the Copenhagen anecdote Chris - sounds fab!
You're obviously a man of taste, Alex :)
I do love nice cheese, but TBH, I rarely eat it... It's only because it's Christmas and we've bought in some goodies that I'm actually having any! :eyebrows:
Marco.
The Grand Wazoo
29-12-2009, 00:18
Add me to the list of cheese nibbling fat bastards!
............ I love the Copenhagen anecdote Chris - sounds fab!
Hehehe!!
I'm a country lad, as regulars here will know, but Copenhagen is a fantastic city, as cities go. It's only a couple or three hours or so away from home if you live in the UK. You should go - it's great.
I love cheese here is a pic of the cheese counter in my shop.
http://www.imagechicken.com/uploads/1262077532008164600.jpg
Wow...quality! :)
Which are your favs?
Marco.
The Grand Wazoo
29-12-2009, 08:33
Wow - great stuff!
That Camembert (centre right) looks fab!
Wow...quality! :)
Which are your favs?
Marco.
At the moment blue would have to be Swaledale, goat Ribblesdale, Sheep orignal Wensleydale, Chedder Montgomery and soft vacherin. Also any thing from the Errington creamery.
A proper cheese counter, nice one Kirk
The Grand Wazoo
08-01-2010, 14:20
I'm having a day off work today - I've got a job on with shifting hi-fi & records & CD's around - (more on that in a more appropriate place later).
But we nipped out to get some bits & bobs, one of which was some bread & cheese for lunch. I happened across a lump of a cheese that I've never had before. Well I have now! And it's great.
Pont L'Eveque from Normandy.
http://www.aoap.com.au/SiteMedia/w3svc567/Uploads/Images/190b1c60-f7a4-4ecf-9211-5f838991f3b3.jpg
Although you wouldn't want to try it if you read this description from:
http://www.thefiftybest.com/food/best_cheese/5/
Pont-l'Évêque is yet another cheese to take advantage of the fine quality of Norman milk, but this time, we got a lil' stinker. Pont-l'Évêque is a small, flat square with a thick full bodied paste. The stinky aromas of the rind barely touch the paste, which instead has its own eggy funk, and a flavor reminiscent of canned cooked vegetables.
I have eaten that many times in France, very nice too
.....eggy funk, and a flavor reminiscent of canned cooked vegetables.
Is this cheese you're on about or a new soul genre??:lol:
The Grand Wazoo
08-01-2010, 16:20
It's the new ELP reunion album
It's the new ELP reunion album
:lol:
Peter Galbavy
11-01-2010, 13:29
I am developing a slight addiction to Roqufort (sp?). Can't recall the exact brand in the pre-packaged wedges from Waitrose, but it's quite clever in that there is a dampening strip at the sharp end and the cheese is on a little plastic plate of it's own. When you slide it back in, it stops the wedge from drying out. Genius.
I can recommend this:
http://i780.photobucket.com/albums/yy88/barrydhunt/th_IMG_0001-3-4.jpg
Isigny Ste. Mère 'Demi Pont L'Eveque'
An unpasturised, washed rind cheese from Normandy.
Best to let it mature. When you ask yourself: "What is that awful smell?", you'll know it's at its best.
Regards
I love cheese here is a pic of the cheese counter in my shop.
http://www.imagechicken.com/uploads/1262077532008164600.jpg
mmMMmm.... I'll have that one!
Most of the stuff you get in this country though is too 'young'. When it's served in France you can almost eat it with a spoon!
That reminds me of a cheese who's name I forget. I couldn't pronounce it anyway.
When I was working in Loughborogh with some German, Swiss, and French blokes, one of them appeared one day with some 'cheese' (I use the term loosely). It came in a little round wooden box. And we DID eat it with a spoon!
The thing is, for WEEKS we kept hiding the EMPTY box in various portacabins around the site. Within no time the place absolutely reeked! Much fun was had watching the green faced inhabitants turning the place upside down to find the source of the utterly rancid stench! :lol:
Good times. :)
The Grand Wazoo
27-01-2010, 18:57
Well.....there is this one that's supposed to be a naughty little morsel:
Casu Marzu
from - http://www.ilovecheese.co.uk/casu-marzu-worlds-dangerous-cheese.html
Casu Marzu is not your average cheese lover’s cheese. The name of this Sardinian specialty literally translates to “rotten cheese.” And if that’s not to scare you away, how about a few thousand wriggling maggots?
That’s right. Casu Marzu, otherwise known as walking cheese, is an Italian sheep’s milk variety with a little something extra. You could say it’s alive. Very alive.
How Casu Marzu is Made
Casu Marzu begins as Pecorino Sardo (Fiore Sardo), a cheese that’s typically soaked in brine, smoked, and left to ripen in the cheese cellars of central Sardinia. But to produce Casu Marzu, cheese makers set the Pecorino Sardo outside in the open – uncovered – and allow cheese flies (scientifically named Piophila casei) to lay eggs inside of it.
As the eggs hatch into a myriad of white transparent maggots, they feed on the cheese. By doing so, they produce enzymes that promote fermentation and cause fats within the Casu Marzu to decompose.
Sometimes, cuts are made into the rind of Pecorino Sardo and already-hatched maggots are introduced into the cheese. This speeds the whole cheese making process along.
How Casu Marzu Tastes
Casu Marzu is a local delicacy in very high demand. It’s a highly pungent, super soft cheese that oozes tears (“lagrima”), and fittingly so, as it tends to burn on the tongue.
Some say Casu Marzu tastes like an extremely ripe Gorgonzola. That is, of course, without the savoury blue veins and with a whole lot of larva. One piece of Casu Marzu may be populated by thousands of living, breathing maggots.
In fact, local Sardinians will tell you the spicy, creamy cheese is only okay to eat if the maggots are still moving. Apparently, once the maggots are dead, the Casu Marzu has gone bad – decayed to a point that’s too toxic for human consumption.
Is Casu Marzu Dangerous?
Casu Marzu has been declared illegal and not in compliance with EU hygienic standards. It is banned by Italian health laws and not sold in shops. In addition to numerous anecdotal reports of allergic reaction (including burning, crawling skin sensations that last for days), there is increasing concern of risk for enteric myiasis, or intestinal larval infection.
Once ingested, it’s possible for the Piophila casei larvae to pass through the human stomach without dying (sometimes stomach acids aren’t enough to kill them). In that case, the maggots may take up residency in the intestines for some time. They can cause serious lesions and bore through intestinal walls, resulting in abdominal pain, nausea, vomiting, and bloody diarrhoea.
Despite the health warnings, people in Sardinia say they’ve been eating Casu Marzu for hundreds of years without any problem. In fact, the Italian cheese is often brought out for special occasions like birthdays, bachelor parties, and weddings. According to folklore, Casu Marzu is even an aphrodisiac.
Casu Marzu Buying & Serving Tips
Casu Marzu cannot be legally sold in Italy, but mountain shepherds continue to produce it in small quantities for the black market. It’s often kept under the table, but only for the most trusted customers. Selling or serving it is punishable by a hefty fine.
If you find yourself with strong stomach and a local Sardinian connection, Casu Marzu may be procured – for about twice the price per pound as regular Pecorino. It’s generally served with thin slices of Sardinian bread (pane carasau) and a strong, red wine called Cannonau.
One final note of caution, some people wear eye protection when eating Casu Marzu: the maggots are known to jump as high as six inches and straight toward the eyeballs with exact precision. At a minimum, make a maggot sandwich and shield your eyes with your hand as you take a bite.
Buono appetito!
That's a cheese too far for me Chris!
Regards
The Grand Wazoo
27-01-2010, 19:06
It makes my experience in Copenhagen seem a little tame does it not? It's good PR for the vegetarian society - non veggie food that bites you back!
That's a cheese too far for me Chris!
Regards
I do believe thats a cheese to far for me as well:spew:
You know what? Um, NO! I'll try most things once, but maggoty cheese - thanks, but no thanks!
The Grand Wazoo
05-02-2010, 20:50
I've been scoffin' something perhaps a little more conventional than the above -mentioned 'danger cheese' tonight:
Applebey's Chesire
Unpasteurised & matured in cloth, just like all hard cheese used to be made. It tastes................fanbluddytastic!
http://www.murrayscheese.com/images/20032600000.JPG
I've been scoffin' something perhaps a little more conventional than the above -mentioned 'danger cheese' tonight:
Applebey's Chesire
Unpasteurised & matured in cloth, just like all hard cheese used to be made. It tastes................fanbluddytastic!
http://www.murrayscheese.com/images/20032600000.JPG
Think my local Tesco stocks that. If they do I'll give it a try.
Regards
:drinking:Government cheese and Thunderbird! .60cents a bottle!
I hope some of you in the UK can get the joke.
Thunderbird was for years the drink of Winos,Bums and Vagabons and in the 1980's ,
through a government grant to help dairy farmers Reagan distributed huge quantitys of free government cheese to the poor and elderly by the case! Everyone in the U.S.A. was eating this horable pastureized cheese because there was 20 pounds per case!and it was free,you would see Winos eatting huge blocks of cheese and drinking Thunderbird wine. Poor old basterds couldn't of lived to long if the wine didn't killem the chease shure as hell must have.
http://www.bumwine.com/tbird.html
please read the song in the link.
http://www.columbiatribune.com/photos/2009/aug/10/5048/
Thunderbird has not been made for some time but every high school kid in my day bought at least one bottle because it was so high in alcohol and dirt cheap.
I was in a liquor store that had been sold and they where cleaning out the old storage shed in the back and found a case of 1985 Thunderbird!
I bought 4 bottles on the spot and should have bought the whole case!
This was in the year 2005,most likely the last bottles of this legendary terrable stuff to have ever been made.
I got them because a good freind of mine and a former U2 pilot had invited me to a cheese and wine tasteing partey where people bring several bottles to a case of there favorite wine and some cheese and taste them and trade bottles and swap bull shit storys.
Liveing right next to Napavalley and Sonoma valley people got to the wine country and buy cases of Califorina wine here at great prices so people here trade bottles alot.
I brought several good bottles and the 4 bottles of thunderbird and a horrable block of Velveta processed cheese and put it on a paper plate marked government cheese!
I couldn't belive it,all the rage was sampleing the Thunderbird and laughing about how bad it was and the guy's there dareing each other to finnish another glass! The 4 bottles where gone with in the first hour! and people where comming to me wanting to buy some for there wine colection to show an old bottle of TB.
I went back to the liquor store and the new owner had thrown the rest out thinking I was just crazy and noone would buy that old crap.
It turned out to be the talk of every wine tasteing after that till Rusty my freind moved to L.A.
My favorite cheese is long horn extra sharp chedder, or a very dry swiss.I seem to be eatting it with Austrailan Siraz a dry red.
HEY,LOOKS LIKE IT'S BACK INTO PRODUCTION AGEIN!! AMERICA REALLY IS IN THE MIDST OF A DEPRESSION...
The Grand Wazoo
06-03-2010, 09:28
Thunderbird was available here too. There were two types blue label & red, I think.
I seem to remember it being a fortified wine, cheap and rough as hell.
It lives on for me, in the song 'Sweet Gene Vincent' by Ian Dury:
Skinny white sailor, the chances were slender
The beauties were brief
Shall I mourn your decline with some Thunderbird wine
and a black hankerchief?
I miss your sad Virginia whisper
I miss the voice that called my heart
JCOym2yutD0
Stratmangler
06-03-2010, 11:26
4CGseBM85gc
YYYYUUUCCCCKKKKKK!!!!!!!!!!!!:eek:
Chris:spew:
Jeremy Marchant
06-03-2010, 19:36
Epoisse.
Very strong, very expensive, in same part of cheesedom as is occupied by Camembert.
In Waitrose, both prepacked (£7.50 per 250g) and on the cheese counter.
No need to put it in your shopping basket, it will crawl out of the store of its own accord.
4CGseBM85gc
YYYYUUUCCCCKKKKKK!!!!!!!!!!!!:eek:
Chris:spew:
Looks like chum!
Gross!
Thunderbird - Gosh, that takes me back, to the offie in Norwich circa 1986... 'orrible stuff, but did the trick! Soon surpassed by the far more favourable half a bottle of vodka mixed with 3 litres of White Lightning "cider" - don't think you got that in the US though!
Thunderbird - Gosh, that takes me back, to the offie in Norwich circa 1986... 'orrible stuff, but did the trick! Soon surpassed by the far more favourable half a bottle of vodka mixed with 3 litres of White Lightning "cider" - don't think you got that in the US though!
I live just outside of Sacramento,Modesto is an hour and twentey min. drive where Thunderbird was made. Roseville where I live is a major train town and we have no shortage of rail rideing winos here to drink it.
The Grand Wazoo
10-04-2010, 14:07
Just scoffin' a couple of biccies with some rather fine crumbly Lancashire:
Saddleworth Cheese Company 'Muldoon's Picnic'
http://www.churchmousecheeses.com/assets/products/thumbnails/784__orig_160x0.jpg
Just scoffin' a couple of biccies with some rather fine crumbly Lancashire:
Saddleworth Cheese Company 'Muldoon's Picnic'
http://www.churchmousecheeses.com/assets/products/thumbnails/784__orig_160x0.jpg
Careful you don't get crumbs in the keyboard Chris!
Regards
Rare Bird
10-04-2010, 21:39
Got a great pack of Asda best buy cheese slices Thursday, can't wait to stick em on my home made burgers :)
My missus does great home made burgers - sometimes a nice whack of creamy Danish Blue or Roquefort instead of "cheese" slices or a mature cheddar goes down a treat! :cheers:
I would recommend some Basque cheese (Ossau-Iraty or Etorki) with some black cherry (Cerise Noire) jam:
http://www.fromage-alleosse.com/UserFiles/Image/produits/brebis/ossau_iraty.jpg http://www.igourmet.com/images/productsLG/etorki.jpg
http://www.bienmanger.com/images/genre/651-0w0h0_Cuillere_Gourmande_Confiture_Ancienne_Cerise _Noire.jpg
The Grand Wazoo
11-04-2010, 18:38
Lunch today:
Crusty home made Cottage loaf, local salted butter, Appleby's Unpasteurised Double Gloucester, cucumber, salt pepper.....yum
http://croquecamille.files.wordpress.com/2009/05/nealsyard2-b.jpg
Sorry about the vulgur photo - is it willy waving to mention the cost of your cheese?
At the moment for a hard cheese it's:
Melchnau Emmental. Made in Switzerland from unpasturised milk and matured (cave-aged) for 12 months.
Le Chalet de Vevy Comte. Made in the Jura district of France from unpasturised cow's milk. Matured for 4 months.
and one of my favourite soft cheeses:
Isigny Ste Mere Demi Pont L'Eveque. A washed rind Normandy cheese made from pasturised cow's milk.
All courtesy of Tesco's 'Finest' range.
Regards
Got a great pack of Asda best buy cheese slices Thursday, can't wait to stick em on my home made burgers :)
Yer a man of taste,Andr'e.
Nae taste.
:lolsign:
My fave just now is Dairylea triangles.
Not sure if is pasteurised or not.Not even sure how long it's been matured for either,but it sure tastes good.
My fave just now is Dairylea triangles.
Not sure if is pasteurised or not.Not even sure how long it's been matured for either,but it sure tastes good.
When I was a child, the only cheese I would eat was the Dairylea triangles. I've eaten so much Laughing Cow (La Vache Qui Rit) cheese on my travels to odd places around the world, that a holiday doesn't seem like a holiday without Laughing Cow cheese triangles.
Regards
Queso 'Manchego'
http://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Manchego.jpg/220px-Manchego.jpg
Made in the La Manche region of Spain from ewe's milk. (How does one milk a sheep?) Matured for 6 months.
Enjoy with a good rioja.
Le Chalet de Vevy 'Compté'
http://www.cheese-france.com/pict/comte.gif
Made in the French Jura. A cheese made from unpasturised cow's milk. Matured for 4 months. Has a nutty, caramel flavour.
Germain 'Époisses'
http://www.efoodies.co.uk/content/ebiz/lff/invt/fc497/Epoisses188.jpg
Coming from the Champagne-Ardenne region of France, this soft cheese has the rind washed with Marc de Bourgogne brandy, to give it a pungent, full-bodied taste.
The Grand Wazoo
13-05-2010, 06:45
How about a chunk of Taleggio?
http://aftercheese.files.wordpress.com/2008/09/taleggio_dop_quarter.jpg
This is pasteurised but don't hold that against it!
It's neither soft nor hard, just about spreadable like a fairly immature brie or camembert, but not firm enough to be able to cut thin slices (a good thing!)
It comes from alpine country way up near the top of Italy and is a pretty ancient recipe by all accounts.
Sweet & tangy
ooohhh looks lovely! I had some great cheese when I went out for my wedding anniversary last week - unfortunately the wine was even better, so I forgot what it was and couldn't make a recommendation! :doh:
The Grand Wazoo
13-05-2010, 19:41
I bet you can't remember the wine either.......
That Taleggio was a new discovery for me. I had some on a thick lump of crusty home-made bread for me brekkers this morning & so I thought I ought to share!
Single Gloucester! Had this at a wine tasting at the Three Choirs vineyard years ago. Wonderful texture and taste. Bloody difficult to get hold of though!
Smarts do sell by mail order it seems www.smartsgloucestercheese.com/ Do try it, it's wonderful (unlike the English wines we tasted:eek:)
Les
The Grand Wazoo
26-05-2010, 16:25
Do you know, I often wondered if there's such a thing as a Single Gloucester. Now I know, I'll have to seek it out though, by the sound of it.
Techno Commander
26-06-2010, 20:11
Wenslydale with cranberries is rather nice.
As is this.
http://i.dailymail.co.uk/i/pix/2009/01/09/article-0-02FEEECE000005DC-810_468x322.jpg
La Tournette Reblochon
http://www.igourmet.com/images/productsLG/150farto.jpg
A semi soft washed rind cheese made from unpasturised milk in the Haute-Savoie in the French Alps.
I've not tried it before. Think I'll let it ripen before I give it a go.
Rare Bird
05-07-2010, 17:33
Don't want to see another piece of cheese for a bit.The mother in law brought me some Australian Smoked cheese something or another, was nice & soft. But an hour later on i felt like all my teeth had been pulled out. :scratch:
In America not to menny people like good cheese and turn there nose up at any cheese with a smell,I love a good smelley cheese but have to seach it out.People from Euope that visit are often pleased with our California wines but dislike there is very little to pair it with.
I don't know if you guys have pepper jack,not good for wine but nice with a good beer.
Techno Commander
05-07-2010, 18:26
We have something similar, very good it is too. :)
The Grand Wazoo
07-09-2010, 16:47
I just tried out some Bell's Bluemin White - this is good!
It's supposed to be a brie type cheese, but this is very slightly crumbly (maybe my bit's a bit young) & stronger than any brie I've ever tried- getting towards a Stilton-y type flavour.
http://www.weetons.com/v2/images/uploaded/large/Hereford-Hop.jpg
Reid Malenfant
07-09-2010, 17:30
http://i.dailymail.co.uk/i/pix/2009/01/09/article-0-02FEEECE000005DC-810_468x322.jpg
Now that's a great idea :)
Love a bit of Stilton myself & it also goes incredibly well with Marmite :eyebrows:
I pretty regularly buy a couple of things of late, a nice fully mature Cheddar & some other odd stuff known as Mexicana which is a fairly mature cheese with chilies in it. Very tasty indeed.
I don't think i'd like a cheese with sweet stuff like cranberies etc, though admitedly i haven't tried it ;)
Techno Commander
07-09-2010, 19:56
The Mexicana cheese is excellent. :)
Reid Malenfant
07-09-2010, 20:08
The Mexicana cheese is excellent. :)
Oh yes ;)
I don't fuss over dates here, it's best before anyway :eyebrows:
2591
Love the stuff, needs to be the right time & meal though as it's pretty hot :)
I'm please i'm not the only one who partakes of this delightful cheese.
The Grand Wazoo
07-09-2010, 22:26
My daughter likes it. Me? Nah.........I love cheese & I love chillies, but I'm of the opinion that the only thing you should have in cheese is cheese.
Cranberries?
Marmite?
I love cheese & I love chillies, but I'm of the opinion that the only thing you should have in cheese is cheese.
Too bloody right! And accompanied by a nice glass (or three) of vintage port, or at the very least, a good full-bodied red!!
I hate bollocks that shouldn't be in there added to cheese.
Marmite? Cranberries? :spew:
Sorry, I'm a traditionalist.... Chris, your Bell's Bluemin White looks absolutely superb :)
Marco.
+1 - The only thing other than cheese I want in my cheese is mold! I remember once trying Apricot Stilton - yuck - what's that all about? :spew:
http://www.gourmet-food.com/ProductImages/Appenzeller_Emmi_P082510.jpg
"Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyère but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate."
Mine is from Kirchberg (it's part of the Emmental district in Switzerland) and unlike a lot of Swiss cheese it's not 'rubbery' and has, to my palate, a lot more 'kick'.
Apropos "things in cheese", I like to eat nuts (hazelnuts or walnuts) sometimes with cheese, and cucumber often goes well with cheese in a sandwich, as does some onion or pickle if the cheese is fairly plain.
Plus of course a glass of red wine!
Looks nice, Barry! Where does one obtain it? :)
Apropos "things in cheese", I like to eat nuts (hazelnuts or walnuts) sometimes with cheese, and cucumber often goes well with cheese in a sandwich, as does some onion or pickle if the cheese is fairly plain.
Indeed, but there's a difference between things WITH cheese, and things IN cheese ;)
I like pickle and/or walnuts or celery with some types cheese, as long as they're on the side.....
Marco.
Looks nice, Barry! Where does one obtain it? :)
Tesco - it's one of their 'Finest*' range.
I find the continental cheeses offered in Tesco to be pretty good. I'm particularly fond of the Pont L'Evèque, the Normandy Camembert and the Channel Island Brie for the soft cheeses, and their cave-aged Emmental, Gruyère or Manchego for the hard cheeses. I think I have mentioned these cheeses in this thread
Don't do much shopping at Sainsbury's. Do they have cheeses you could recommend?
I should also add that I'm quite happy to eat (mild) English cheese: mild Cheddar and Red Leicestershire (Parce que toutes les vaches en Leicestershire sont rouge!, as I explained to a non-English speaking Frenchman) as a sandwich. I can't get on with things like Stilton (let alone Gorgonzola or any of the other blue-veined cheeses) and am not keen on the crumbly cheeses like Wensleydale. Fussy aren't I?
Regards
The Grand Wazoo
07-10-2010, 19:33
Ooooh, I love a bit o' crumbly - my wife thinks it's the only reason I brought her to Lancashire!
Thanks for the info, Barry! :)
Btw, have you chaps seen my post #21 here, regarding the subject of allowing wine to 'breathe':
http://theartofsound.net/forum/showthread.php?p=154969#post154969
:cool:
Marco.
Jac Hawk
14-11-2010, 13:44
Ok my personal view is, if it's got mould on it intentionally or not, it's for the bin, also if you get the feeling at the back of your nose that you smell 5 week old sweatty socks, then that's not good either.
However I have recently moved back from Spain and can heartilly recommend a good Manchego or Idiazabal, both of which you can get from Tesco, also as a side note one of my personal favorite ways to eat Manchego in particular is to make a Tortilla de Patata (Spanish omlet) when it's still warm spit it in half so you have a top and bottom and fill it with greated manchego and a few slices of good quality ham......
i think i'll go off and make something tasty
aquapiranha
14-11-2010, 14:42
I stopped eating cheese over 5 years ago (vegan) though I used to like simple stuff like Leerdammer and Port Salut.
I'm rather partial to Jarlsberg at the moment.
Also Morrison's Gruyere is very nice.
I'm rather partial to Jarlsberg at the moment.
Also Morrison's Gruyere is very nice.
Yes - I too go through a Jarlsberg phase from time to time.
Regards
Rare Bird
29-12-2010, 14:21
I've been buying some Cheddar with pickled onion & chives, blardy larvley it is anorl.
Jac Hawk
29-12-2010, 15:18
well i picked up some cheese by accident, i thought i picked up a piece of white stilton with apricot, which i am a bit partial to, but it turnes out this piece has got amareto in it to, and very tasty it is.
What will those crafty cheese boffins dream up next :scratch:
Rare Bird
30-12-2010, 17:48
Tomorow's the first day i've been able to have a drink all Christmas due to work..Watch me go on the Beer :cool: probably scoff a couple block of that nice Pickle/cheese when i get in.. Cheryl's birthday aswell so it's double party time, i'm very proud of her cos it must be 3 week since she stopped smoking too.
:drunk:
Cheers for tomorow Andr'e, just poured myself a bottle of Tanglefoot :cool:
I suspect you will be letting go in spectacular fashion Andre! Enjoy, but please remember to drink responsibly... ;)
Rare Bird
30-12-2010, 21:40
Enjoy, but please remember to drink responsibly... ;)
I always do :lolsign:
Techno Commander
30-12-2010, 23:58
Tomorow's the first day i've been able to have a drink all Christmas due to work..Watch me go on the Beer :cool: probably scoff a couple block of that nice Pickle/cheese when i get in.. Cheryl's birthday aswell so it's double party time, i'm very proud of her cos it must be 3 week since she stopped smoking too.
:drunk:
Sounds excellent. Have a good one. :cool:
flatpopely
05-01-2011, 16:37
Get some 'Lincolnshire Poacher' Vintage cheese, yum, yum!
Jac Hawk
08-01-2011, 01:20
I would recommend some Basque cheese (Ossau-Iraty or Etorki) with some black cherry (Cerise Noire) jam:
http://www.fromage-alleosse.com/UserFiles/Image/produits/brebis/ossau_iraty.jpg http://www.igourmet.com/images/productsLG/etorki.jpg
http://www.bienmanger.com/images/genre/651-0w0h0_Cuillere_Gourmande_Confiture_Ancienne_Cerise _Noire.jpg
My ex is from Euskal Herria (the basque country) both of those are very nice indeed, i recommend washing them down with a bottle of Txakoli an incledibly dry lightly sparkling white from a very small area in spanish basque country, you can get it online here http://www.slurp.co.uk/white-wine/spanish-white-wine/8934-ameztoi-txakoli-di-getaria-2009/ enjoy:eyebrows:
My uncle was a Basque from the French side - St Jean de Luz. Wonderful people, remarkable and impenetrable language, not related to any other language in the world. Their street parties were superb with lots of great food, sadly I don't remember the cheeses particularly.
Jac Hawk
08-01-2011, 12:58
My uncle was a Basque from the French side - St Jean de Luz. Wonderful people, remarkable and impenetrable language, not related to any other language in the world. Their street parties were superb with lots of great food, sadly I don't remember the cheeses particularly.
Yes i know the place, it's not far from Biaritz, and you're right the food is great there, well all over the Basque country for that matter. :)
A few years ago when I drove down to Provence I found a wonderful little village called 'Entrecasteaux' or similar. The olives, salami, cheeses and bread available in the market there were to die for. We just bought stacks of it and enjoyed it all in the afternoon sun at the villa.
Jac Hawk
08-01-2011, 13:18
A few years ago when I drove down to Provence I found a wonderful little village called 'Entrecasteaux' or similar. The olives, salami, cheeses and bread available in the market there were to die for. We just bought stacks of it and enjoyed it all in the afternoon sun at the villa.
It's the simple stuff, that you get over there, bread, cheese, wine, olives and in spain jamon, well they just make life a little better :)
Techno Commander
14-01-2011, 18:56
I have been thoroughly enjoying a few bottles of Lourensford Five Heirs Merlot 2007.
This is a wonderful light and fruity South African wine from the Stellenboch region. We purchased a case prior to Christmas to provide suitable donations during festive visits.
At £90 a case (http://www.yambawines.com/product_info.php?manufacturers_id=14&products_id=86), it is excellent value.
I have been thoroughly enjoying a few bottles of Lourensford Five Heirs Merlot 2007.
This is a wonderful light and fruity South African wine from the Stellenboch region. We purchased a case prior to Christmas to provide suitable donations during festive visits.
At £90 a case (http://www.yambawines.com/product_info.php?manufacturers_id=14&products_id=86), it is excellent value.
Shouldn't this ought to be posted in the 'Recommended Wine and Beer' thread? ;)
Techno Commander
14-01-2011, 19:25
Oops.:doh:
I saw cheese and naturally assumed wine & cheese. (what a twat):rolleyes:
Wheres a mod when you need one.:lol:
Reid Malenfant
14-01-2011, 19:39
Oops.:doh:
I saw cheese and naturally assumed wine & cheese. (what a twat):rolleyes:
Wheres a mod when you need one.:lol:
I dunno Andy, what are you like, on your thousandth post you are calling yourself names :lolsign:
Techno Commander
14-01-2011, 19:41
WOW! A thousand posts. :)
I think I was celebrating with the afore mentioned wine a bit too early for my own good.:lol:
I bought some Loch Ryan extra mature cheddar the other day. Very nice indeed and a bit more-ish with some Italian Delser saltines while watching The Girl Who Played With Fire.
theres a lot to be said for a dairy lea triangle,on a jacobs cream cracker eh:lol:
Techno Commander
17-01-2011, 01:53
Most definitely. :)
Rare Bird
23-01-2011, 19:36
Just been munching on some Cheddar with pickled onion & chives, amazed to actually see real onions in theer & not just onion flavouring yum yum..
The Grand Wazoo
19-03-2011, 17:42
Just been setting to on some of the these, all unpasteurised cheeses:
Mrs Kirkham's Lancashire from Goosenargh near Preston. This is strong, almost like a white Stilton.
http://www.thecheeseandwineshop.co.uk/images/mrs_kirkhams_lancashire.jpg
Sparkenhoe Red Leicester
http://www.natoora.co.uk/shop/renderImage.image?imageName=Red_Leicester.jpg&width=352&height=265&padding=0
....and my absolute favourite - Appleby's Chesire
http://www.norbitoncheese.co.uk/Images/stock/Applebys-Cheshire.jpg
.........now we need some more biscuits!
: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!
: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)
Well, Tim, we're not connoisseurs of hi-fi and music here on AoS ;)
Marco (gourmet and wine connoisseur, as well as 'audiophile' and music lover).
The Grand Wazoo
19-03-2011, 19:57
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!
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/ProductImages/Emmental_cave_matured_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".
The Grand Wazoo
25-03-2011, 19:45
We discovered another fabulous unpasteurised cheese today:
Gorwydd Caerphilly from Neals Yard Dairy
http://2.bp.blogspot.com/_9Ug51_-n5ug/TSCb1dauDTI/AAAAAAAABbk/WCfpRQ2n2yg/s320/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/cheesemonger/pecorino-red-leicester-saint-nectaire-and-friends/gorwydd-caerphilly/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.
The Grand Wazoo
26-03-2011, 20:20
No, it was just a little late pm snack because the evening meal was going to be delayed.
Ah, I see - no worries. We mostly tend to eat cheese after a meal when we're finishing off a bottle of wine :)
Wine (or any form of alcohol) is a bad subject for me just now, as I'm off it for lent. Six weeks without a drop of booze touching my lips....... :doh:
Two weeks down, only four more to go! :rolleyes:
Marco.
I bought this recently
Bishops Land, Vintage Cheddar from Aldi. 400g for £3.00.
It’s not the smoothest of tastes but it’s a lot more palatable than the soapy crap the supermarkets tend to sell at the same price as mild Cheddar.
I made a rather nice cheese sauce for cauliflower cheese with it so it seem to cook quite well.
Ah, I see - no worries. We mostly tend to eat cheese after a meal when we're finishing off a bottle of wine :)
Wine (or any form of alcohol) is a bad subject for me just now, as I'm off it for lent. Six weeks without a drop of booze touching my lips....... :doh:
Two weeks down, only four more to go! :rolleyes:
Marco.
Better not tell you then about the rather nice 2007 'Le Rouquin de Chateau Gachon', I'm quaffing right now. http://theartofsound.net/forum/showthread.php?p=164409 (post 444)
A Montagne Saint Emilion, 70% Merlot, 20% Cabernet Franc and 10% Cabernet Suvignon.
As a diabetic I have to watch the amount of cheese I eat, but this wine is ideal to accompany mature cheeses - not that I need any reason to finish off a bottle. :eyebrows:
Hold fast - I applaude and admire your commitment. :)
Pete The Cat
22-04-2011, 20:10
Not sure if it's authentic or simply created by marketing people, but there's now a mature version of Leerdammer which knocks the socks off any plastic cheddar in a sandwich.
Pete
Beechwoods
22-04-2011, 21:23
Has anyone mentioned Philadelphia yet?
:sofa:
Reid Malenfant
22-04-2011, 21:29
Has anyone mentioned Philadelphia yet?
:sofa:
Hey Nick, i know you sorted out the emotes earlier so why not this one to! No more shadows :lolsign:
4317
ATB fella, hope you & yours have a good easter :) Just another day to me....
Beechwoods
22-04-2011, 21:39
Cheers Mark! Where do you find these?!
PS. Sorted :eyebrows:
Reid Malenfant
22-04-2011, 21:48
Cheers Mark! Where do you find these?!
Eh, various forums that i no longer inhabit ;)
Honestly there is too much information gathering out there & I'm stuffed if i want to link to all that i have done post wise in the past ;)
These days i don't mind talking about hifi & various situations I understand but all the rest is in the past innit :lol: Possibly it was nothing to do with hifi at alll ;)
The Grand Wazoo
25-04-2011, 18:15
Back to cheese, eh?
We bought some rather nice unpasteurised cheese this afternoon -
Morbier
It comes from a little village in France called Morbier in Franche-Comté, near the Swiss border.
http://4.bp.blogspot.com/_C0i17aNlXP0/SLRy6-0KZcI/AAAAAAAABR0/4RvleJjyIoY/s400/045_morbier_au_lait_cru.jpg
The vein is from ash laid down to separate the evening milk from the morning milk (keeps the flies off!)
Nice nutty & creamy flavour.
Rare Bird
29-04-2011, 00:08
Does the cheese below the vein taste different to the above? stupid question i know but it looks softer above?
Does the cheese below the vein taste different to the above?
I bet you've been asked that by girlies a few times in your life! :eyebrows:
Marco.
The Grand Wazoo
29-04-2011, 08:24
The lower cheese is made from milk produced in the evening which is supposed to have a higher fat content.
The origin of Morbier cheese dates back more than two centuries. Producers of Comte decided to make a smaller cheese, for their own consumption, with the leftover milk that was not enough for a whole wheel of Comte. Each night, soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming, and kept the insects away. The next day, left over pieces of cheese were put on top to complete the Morbier. This is how the horizontal black furrow through the middle of the cheese formed.....
Rare Bird
29-04-2011, 23:49
&? You either tasted it or you aint?
The Grand Wazoo
30-04-2011, 07:49
Well it should be, but I couldn't spot a difference
BTH K10A
23-06-2011, 20:00
Recently the wife has been cooking pork medalions stuffed with Taleggio cheese, served with caramelised apples and Gnocchi. Stinky cheese but tastes amazing. Great on it's own too.
http://www.artisanalcheese.com/cheeses/Taleggio
Taleggio is lovely! Interesting recipe, Andy.... How do you feel that the gnocchi works with it? I wouldn't have thought of using them in that context :)
Marco.
BTH K10A
24-06-2011, 11:58
Marco, the gnocchi cuts through the richness of the pork, Taleggio and apples.
I think it may be a Gizzi Erskine receipe as my wife likes her style of cooking and combinations of flavours.
Andy
Sounds interesting... Might give it a go, although no Italians I know would use gnocchi in that way. Doesn't mean to say it's not good, though!
Next time tell you wife to add a splash of Calvados into the mix, as it goes extremely well with pork :)
Marco.
BTH K10A
25-06-2011, 09:41
Sounds interesting... Might give it a go, although no Italians I know would use gnocchi in that way. Doesn't mean to say it's not good, though!
Next time tell you wife to add a splash of Calvados into the mix, as it goes extremely well with pork :)
Marco.
Yes, gnocchi seems to be treated the same way as pasta. My wife is from Germany where potato dumplimgs are very popular. She often used gnocchi as a replacement for dumplings/potatoes when she cooks a meat dish with a rich sauce. It works very well.
Yes Calvados is perfect with pork as is freshly pressed apple juice in the sauce.
Italians seem to be very traditional with their cooking. A guy I work with told of how his Italian mother in law was horrified when he served up his pesto pizza (he's vegetarian) and never let the subject drop for the 3 weeks she was staying. Apparently it's an act of sacrilige to both pesto & pizza. :lol:
Just munching on some Comté at the moment. I love its smoky Gruyere-like flavour but with a bit more character. Lovely on its own or with baguette.
BTH K10A
25-06-2011, 18:18
Just munching on some Comté at the moment. I love its smoky Gruyere-like flavour but with a bit more character. Lovely on its own or with baguette.
IMHO its the king of cheeses. Mature Gruyere comes close but often has a gritty texture that lets it down.
I also think Franche Comte is the most beautiful region in france. Home of Absinth too. ;)
flatpopely
27-06-2011, 10:01
Lincolnshire Poacher
Admiral Collingwood
The Grand Wazoo
07-07-2011, 23:18
Cracked open a lump of 'Sandham's Cloth-bound Creamy Lancashire' tonight, scoffed with it with some Appleby's Chesire (which is rapidly becoming my favourite cheese ever).
This is proper cheese! - The Sandham's is a quite soft Lancashire (not in the least bit crumbly, though) quite a mild flavour, but tasty with it.
The Appleby:
http://www.finecheese.co.uk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/a/p/applebys-chesire_b_.jpg
Thing Fish
07-07-2011, 23:52
Cheese makes me gag and vomit. I don't know why? I thing it's an aversion to socks.
I thought it was used panties you sniffed, Dave? :lol:
;)
Marco.
I keep thinking that the top rind of that cheese would make a great speaker cone. Not sure if it would need a crossover though.
Three year gouda and raw milk Manchego have been my go-to lately.
Just munching on some Comté at the moment. I love its smoky Gruyere-like flavour but with a bit more character. Lovely on its own or with baguette.
I was introduced to Comté when I went to Borough Market in London, sadly haven't been back latey to get some more. Waitrose stocks the same brand, but it though it seems more expensive. Luckily they also sell have under their own name a Marcel Petit Comté, which is also pretty good a much more affordable.
I was introduced to Comté when I went to Borough Market in London, sadly haven't been back latey to get some more. Waitrose stocks the same brand, but it though it seems more expensive. Luckily they also sell have under their own name a Marcel Petit Comté, which is also pretty good a much more affordable.
Tesco sell a decent Compté. In fact type in "Compté cheese at Tesco" into Google and the ninth hit is someting I wrote in this thread:
http://theartofsound.net/forum/showthread.php?t=4932&page=6 (post 58)
Amazing the presence AoS has globally!:)
The Grand Wazoo
05-08-2011, 18:34
The legendary AoS Cheese Thread!
The whole planet is beating a path to the door of AoS to find out what's hot in the world of solid dairy produce.
The legendary AoS Cheese Thread!
The whole planet is beating a path to the door of AoS to find out what's hot in the world of solid dairy produce.
Or not so solid; with the recent hot weather the soft cheeses such as Brie de Mieux, Camembert and my favourite, Pont-l'Évêque are ripening so quickly you can eat them with a spoon!
Well, if not with a spoon, they are easily spread with a knife. :)
Had some lovely Queso Iberico the other day. A little bit like Manchego, but with a more complex flavour. Highly recommended.
http://aroundtheworldcheese.blogspot.com/2009/06/spanish-iberico-cheese.html
The Grand Wazoo
06-08-2011, 00:41
Marco's earlier assessment this evening of my rapid fall to disgrace being caused by a lack of fromagistical indulgences was fairly close to the mark. The cheese box is empty & has been for the last 2 or 3 days for some reason.
Tomorrow we will be embarking on a pilgrimage to worship at the altar of Aristaios.
(Roughly translated, we're off to Booth's supermarket to buy some cheese. Aristaios was the Greek God of cheese-making)
http://www.markvernon.com/friendshiponline/images/antinous
Oh! The education to be gleaned here in AoS:
http://en.wikipedia.org/wiki/Aristaeus
Would seem we have to thank him for honey and olive oil, as well as cheese.
The Grand Wazoo
22-08-2011, 22:43
Would seem we have to thank him for honey and olive oil, as well as cheese.
Well, we nipped off to Greece this last week to check out the rumours about yer man Aristaios. We couldn't find any rock solid incriminating evidence of his involvement in the cheese, oil & honey racket, but what we did find was a bar in Agia Efimia, the little place we stayed in on Kefalonia that offered a complimentary plate of cheese when you ordered drinks.
Now, that's got to be a good thing!
Fior d'amore
http://www.inagiaefimia.com/fiordamour.html
flatpopely
23-08-2011, 12:57
Just in case this place has not had a mention:-
http://www.nealsyarddairy.co.uk/
I get Isle of Mull Cheddar when I am there, lovely.
Tomorrow we will be embarking on a pilgrimage to worship at the altar of Aristaios.
:)
The Grand Wazoo
27-08-2011, 16:09
Well, old Aristaios yielded up a new one for me this afternoon.
Lunch was some fresh and warm crusty bread, cucumber, olives and Ogleshield unpasteurised cheese from Somerset.
Apparently, it’s "firm, yellow and has an almost wine-like, soft flavour. It’s very similar to the French Raclette"
http://2.bp.blogspot.com/-QE1pZpARXlk/TaLGLtLD1HI/AAAAAAAABnQ/a0_HD1htSts/s320/Food%2B27591.jpg
Our piece was very ripe and tasted almost like a good ripe Brie but still firm in texture, but perhaps a little bit too high on the 'old socks scale' for some folks.
Yum!
Sounds lovely, Chris, and right up my street! I hope that you had something nice to drink with it, too?
Personally, I can't eat nice cheese and bread without having some decent red wine, a quality real ale, or some nice cider (scrumpy-type), along with it! :cool:
Marco.
Going through a bit of a Compté phase at the moment.
http://www.cheese-france.com/pict/comte.gif
In particular Tesco's Le Chalet de Vevy, Médaille D'Argent, Paris 2011.
Yummy!
The Kaufhof Galeria in Alexanderplatz, Berlin, is a stunningly large department store. Their cheese selection had Ruth and I staring with our tongues hanging out. It was the largest display of cheeses I have ever seen, so many types that I didn't recognise at all but incredible numbers of French and British cheeses, too.
Compare with the average American supermarket that will offer Canadian Cheddar and two kinds of Monterey Jack. Ugh!
jazzpiano
18-10-2011, 17:24
I'm embarassed to say I'm from Wisconsin and don't have a clue about cheese - but, I'm from Wisconsin and don't have a clue about cheese. I've sampled some that I was TOLD was good, but didn't get it. The best I've had this summer is a german cheese called butterkase (not sure of spelling). It's kind of a more buttery Swiss cheese. After reading earlier comments, I've gotta try and find some Wnsleydale. I'd say Swiss and a good medium cheddar are my favorites, that and Monterey Jack melted w/ Mexican fare.
~Barry
littlest hobo
04-02-2012, 18:14
Cheddar cheese freak:
Snowdonia Black Bomber, or
M&S Cornish Crunch
Both gorgeous
Dingdong
04-02-2012, 19:20
Big fan of Lancashire cheese.
Visited the cheese place at Cheddar last year with girlfriend. One of those touristy things were they show you how it's made. Then you can taste lots of different Cheddars afterwards. The cave aged stuff was rather pleasant.
Can't be doin' with any of that moldy stuff. Eeuuww!!
Dominic Harper
04-02-2012, 20:14
One of my favourite cheeses is Wedneslydale and I know it's a bit boring, but I love the taste.
Natalie;)
The Grand Wazoo
04-02-2012, 20:36
Nowt wrong with a good bit of Wensles Natalie. Get yerself down to Booths in Penwortham & try some of their Jervaulx Blue Wensleydale.
http://www.yorkshiredalescheese.co.uk/shop/images/P/jervaulxblue38011.jpg
Booths cheese counter is just fab!
Ah, Booths - why is there so bloody few of them around the country??? :rolleyes:
All the decent supermarkets, such as Booths and Waitrose are nowhere to be found near us, but there's plenty of 'fodder for the masses', with bloody Asdas and Tescos everywhere.
It's not fair!!
Marco.
Mmm cheese.
I like most types, but of the more exotic ones, a favourite is Paški sir (http://en.wikipedia.org/wiki/Pa%C5%A1ki_sir) - a Croatian cheese. Goes well with the Dalmatian ham (pršut). Hard to get in the UK - last place I managed to buy some was Cheese Hamlet in Didsbury, south Manchester.
Dingdong
04-02-2012, 21:24
Nowt wrong with a good bit of Wensles Natalie. Get yerself down to Booths in Penwortham & try some of their Jervaulx Blue Wensleydale.
http://www.yorkshiredalescheese.co.uk/shop/images/P/jervaulxblue38011.jpg
Booths cheese counter is just fab!
I go to the Booths in Clitheroe now and then. Proper supermarket. Best Xmas puddings as well to go slightly off topic.
Dominic Harper
04-02-2012, 21:32
Nowt wrong with a good bit of Wensles Natalie. Get yerself down to Booths in Penwortham & try some of their Jervaulx Blue Wensleydale.
http://www.yorkshiredalescheese.co.uk/shop/images/P/jervaulxblue38011.jpg
Booths cheese counter is just fab!
Were do you live? Dom and I live in New Longton.
Natalie;)
The Grand Wazoo
04-02-2012, 22:26
I know!
Dom was going to sort me out with some cartridge connectors last year & I was going to nip over but forgot!
I'm just south of Lancaster, but I'm in Bamber Bridge a lot for work.
Dominic Harper
05-02-2012, 00:06
Chris, why don't you pop over for a listening session? Your welcome anytime. Sorry to hijack thread.
Natalie ;)
The Grand Wazoo
05-02-2012, 00:10
Could be good. Thanks for the offer.
When you're free, Chris, let me know and I'll pop over, too, if Dom and Natalie will have the mad-boy again! :eyebrows:
I'll have my T/T with me, as Dom will want to hear it again now it's got the ebony armboard fitted, so you'll get to hear a modded Techy at last! :)
Marco.
The Grand Wazoo
05-05-2012, 14:35
Saturday afternoon here often involves a late lunch with freshly newly snaffled cheesy delights. "This week I are mostly bin eatin'..........."
Ardrahan Rind Washed Irish Cheese - semi-soft and quite strong - fab on crusty bread with cucumber and coarse ground black pepper. A new one for me and quite superb.
http://culturecheesemag.com/sites/default/files/imagecache/database/database/Adrahan.jpg
- and some Italian Tallegio. Much softer, whiter and stickier.
http://www.artisanalcheese.com/images/10838.jpg
Lovely stuff, Chris :)
- and some Italian Tallegio. Much softer, whiter and stickier.
Just a small correction, however, it's 'Taleggio'. Being Italian (and as it's one of my favourite cheeses), I couldn't let that one go! ;)
Also, there's an Italian recipe with Taleggio you simply must try, and it involves sandwiching it between some sliced potatoes and Savoy cabbage, in a casserole dish, and popping it in the oven...
You then scoop it out, slice it and eat it like a cake, but all the cheese is all gooey and melted in the middle - yum, yum! I can ask Del to type up the full recipe, if you like?
Serve with some crusty bread, wash it down with a nice bottle of Montepulciano D'Abruzzo, and yer laffin'! :cheers:
Marco.
The Grand Wazoo
05-05-2012, 23:25
Oops I typed the spelling from my (bad) memory. The recipe would be great it sounds fab. Thanks
No worries. I'll ask the head chef-esse for it tomorrow :)
Marco.
The Grand Wazoo
05-05-2012, 23:31
Excellent! Thanks
Recipe now moved to the appropriate thread :)
Marco.
its wrong buts its right
Philly with chocolate
http://i419.photobucket.com/albums/pp272/jonboy_01/pd-l-milk-chocolate.jpg
walpurgis
06-07-2012, 22:42
Just found your cheese thread Andre. Hadn't spotted it before. Cheese is just about my favourite food, its a bit like music, you can't say which is best but some of it is wonderful. A good soggy Camembert or some St Agur works for me. Have you tried Tesco's Maryland cheddar? Lovely stuff. Geoff.
Morrison's Loch Ryan is rather nice cheddar, too.
walpurgis
07-07-2012, 13:38
Not familiar with that one, shame there's not a Morrisons near me, as I'd definitely try it!
Try this for a nice cheesy snack; get some Greek Haloumi, and slice it thinly, then grill it on both sides. Toast and slit some pitta breads, and spread liberally inside with humous. Add some sliced raw red onion, and then the grilled cheese. Yummy!
walpurgis
07-07-2012, 18:30
Humous? I don't like the stuff. Each to their own though.
My idea of the ideal snack/meal would be a crusty cottage loaf torn into chunks and liberally buttered, to go with some nice mature Cheddar and Stilton, to be eaten with a whole locally caught lobster and some fine fresh salad and freshly made proper mayonaise. No wine though (or 'real ale'), I don't drink it, lager man here. I visit Cornwall regularly and occasionally get the oportunity to indulge myself.
Try this for a nice cheesy snack; get some Greek Haloumi, and slice it thinly, then grill it on both sides. Toast and slit some pitta breads, and spread liberally inside with humous. Add some sliced raw red onion, and then the grilled cheese. Yummy!
Just don't go kissing anyone after it, though! :eyebrows:
Marco.
I'm going to have cheese and biscuits now.
ALso from Morrisons: Tuxford & Tebbutt Stilton. Very creamy and yummy.
walpurgis
08-07-2012, 21:07
You're twisting my arm.
I'll have to find out where the nearest Morrisons is now.
Le Grande Rustique Camembert from Tesco is gorgeous on crackers if you let it get to room temperature and start going oozy. Stinks the fridge out though and the family moan (and won't taste it --- more for me!).
IanL1962
17-08-2012, 13:52
I'm very partial to Picos Blue, a very strong, dry, salty blue cheese originally introduced to Spain by French Pilgrims travelling in the mountains. Picos Blue is made with a mixture of cows and goats milk and is matured in mountain caves for at least three months and wrapped in maple or chestnut leaves.
Luckily we have a specialist cheese shop in the local village!
I'm very partial to Picos Blue, a very strong, dry, salty blue cheese originally introduced to Spain by French Pilgrims travelling in the mountains. Picos Blue is made with a mixture of cows and goats milk and is matured in mountain caves for at least three months and wrapped in maple or chestnut leaves.
Luckily we have a specialist cheese shop in the local village!
That sounds fab Ian - must try and find some!
The Grand Wazoo
03-09-2012, 18:47
We snagged a hefty chunk of Delice de Bourgogne on Saturday.
http://mykitchenstories.com.au/wp-content/uploads/2011/05/Delice.jpg
It's from Burgundy, looks like a brie, but smaller in diameter and deeper. Incredibly rich because they add cream to the mix when the cheese is being made. When they've done that, they add some more again! So creamy, it spreads like butter.
This decadent triple-cream cheese was the creation of the celebrated 18th Century gastronome, Brillat Savarin. He married full-fat cow’s milk with fresh cream, creating an incredibly rich, full-flavoured cheese with a smooth, melt-in-the-mouth texture. The remarkably pungent aroma of Delice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese. Similar to the classic Brie both in appearance and texture, this sumptuous cheese delivers an extra triple-cream punch to the palate.
The Grand Wazoo
09-09-2012, 14:28
Another weekend, another cheese! Well two, actually.
Tome des Bauges
This is really fruity flavoured, slightly nutty too, with a slightly rubbery texture like a gouda or something similar. Unpasteurised and with a really quite surprisingly strong flavour too.
http://images.travbuddy.com/1482391_12458279568142_bigthumb.jpg
Denhay Farmhouse Cheddar
Also unpasteurised, from Dorset - just yum!
http://db2.stb.s-msn.com/i/FA/6B22D79E7AEC138F12811859C81F28.jpg
The Grand Wazoo
02-12-2012, 21:14
After a rather fab (and huge) hunk of salmon cooked in coriander and chilies, we had a sexy cheeseboard to dive into this evening:
Morbier (the cheese with a layer of ash in it)
http://4.bp.blogspot.com/_C0i17aNlXP0/SLRy6-0KZcI/AAAAAAAABR0/4RvleJjyIoY/s400/045_morbier_au_lait_cru.jpg
Reblochon
http://4.bp.blogspot.com/-oWJgwb58OBw/TqvbY6ml3AI/AAAAAAAAA40/hg86b-j-5qI/s1600/reblochon.jpg
Hawes 1897 unpasteurised Wensledale (not like any Wensledale I've ever tried - very very nice though)
http://www.wensleydale.co.uk/themes/wensleydale/img/added-images/About/prem-1897.png
Neal's unpasteurised Caerphilly Gorwydd (fantastic, strong - yum)
http://4.bp.blogspot.com/-y6OZt6DwFYg/T6lZpxmdI9I/AAAAAAAAAno/tI7NOFj7wDQ/s400/shapeimage_2.png
icehockeyboy
05-12-2012, 13:49
We snagged a hefty chunk of Delice de Bourgogne on Saturday.
http://mykitchenstories.com.au/wp-content/uploads/2011/05/Delice.jpg
It's from Burgundy, looks like a brie, but smaller in diameter and deeper. Incredibly rich because they add cream to the mix when the cheese is being made. When they've done that, they add some more again! So creamy, it spreads like butter.
I discovered the delights of this only last Sunday!
My daughter who has recently returned from Chelsea and had tried it at a posh cheese shop there suggested we try it, and on a trip to Derbyshire we found it at The Chatsworth farm shop in the Grounds of Chatsworth House.
It does taste fabulous!
icehockeyboy
05-12-2012, 13:54
I don't know if this one has been mentioned before, but if you love a punchy cheddar type fromage can I suggest Black Bomber from Snowdonia, it is in a black wax jacket or whatever it's called! And has a gorgeous full on tangy taste!
Coundonroad
07-12-2012, 17:03
We snagged a hefty chunk of Delice de Bourgogne on Saturday.
http://mykitchenstories.com.au/wp-content/uploads/2011/05/Delice.jpg
It's from Burgundy, looks like a brie, but smaller in diameter and deeper. Incredibly rich because they add cream to the mix when the cheese is being made. When they've done that, they add some more again! So creamy, it spreads like butter.
That looks and sounds amazing. Going to have to check at my favourite cheese shop when I next call in for a lump of Lincolnshire Poacher. They don't appear to list it online, but that doesn't necessarily mean they don't do it.
Don't know if anyone has mentioned this place on this thread yet, but well worth a detour if you're passing... http://www.thecheeseshoplouth.co.uk/
archiesdad
08-12-2012, 18:43
Read some of the pages of posts here and now feel the need to organise a snack for later, selection of hard/soft cheese-some blue- a few olives and some sliced apple. I like it on buttered oatcakes but often the harder varieties will be eaten in slices from my fingers, less biscuit = more room for cheese.
Oh and maybe sips from a glass of very cold white wine.
Cheddars etc go with crusty bread washed down with ale, or if available scrumpy.
Is it later yet?:D
A stall on my little local market has very cheap but decent quality cheeses. Usually a very 'safe' selection, but last Friday had something a bit different - Northumberland Coquetdale
http://en.wikipedia.org/wiki/Coquetdale_cheese
http://northumberlandcheese.co.uk/coquetdale
http://www.simister.com/public/cheese.jpg
A great big chunk (>500g) for £3.
Packed with flavour - rich and creamy. Yum. Hope they've still got some left this Friday.
Richard Kimber
18-12-2012, 17:01
Esrom
- Richard
Does anyone know about this:
http://www.bbc.co.uk/news/world-europe-21141244 ?
Inflammable cheese eh? :eek: Has anyone eaten it?
walpurgis
10-05-2013, 20:23
Just having a few days down in Cornwall visiting family and came across Helford Blue. Very nice, semi soft and creamy, blue veined cheese with a proper, but mellow blue cheese flavour. Well worth trying!
Lancashire Blue cheese from any market in the North West. Has to be from a market as they have the direct link to the traditional cheese makers who don't produce enough volume to get into supermarkets. This got destroyed last Xmas when I brought my cheeseboard out.
Black bomber Cheddar is a classic.
Tracklements chutneys and pickles are divine.
PS am happy to buy and post a block of Lancashire Blue to anyone that is interested. Bought and posted on the same day of course! It is like a creamy less potent Stilton.
I'm very partial to Picos Blue, a very strong, dry, salty blue cheese originally introduced to Spain by French Pilgrims travelling in the mountains. Picos Blue is made with a mixture of cows and goats milk and is matured in mountain caves for at least three months and wrapped in maple or chestnut leaves.
Luckily we have a specialist cheese shop in the local village!
I bought some of this. Valedon Creme Of Blue Cheese, in a jar from the Tapas lunch company online, f@ck me you could have stripped paint with it, I love cheese but can't eat it much now down to high cholesterol but my God this stuff was rank but seemingly award winning and the second most favourite cheese in Spain after Manchego.
The Manchego from there was excellent though.
http://www.thetapaslunchcompany.co.uk/spanish-food/manchego-cheeses/PIC2001
Got some of this a few days ago
http://img.tesco.com/Groceries/pi/145/5054268893145/IDShot_540x540.jpg
really nice, semi soft cheddar with a bite. goes really well with coffee funnily enough.
Just found your cheese thread Andre. Hadn't spotted it before. Cheese is just about my favourite food, its a bit like music, you can't say which is best but some of it is wonderful. A good soggy Camembert or some St Agur works for me. Have you tried Tesco's Maryland cheddar? Lovely stuff. Geoff.
I have just found this thread too , Geoff!! Great minds !!
I concur about the St Agur , and especially a piece from the deli counter that's about to go out of date !!
In Normandy last yr for the D Day landing anniversary celebrations and any supermarket large wheel of Camembert , nice and ripe ,heaven too - yum
In case I haven't mentioned it , Red Fox - Belton Cheese - a Red Leics type cheese with a nutty bite and sensations of the sea salt they put in it . Plus our Brown Swiss cows milks in it;)
Yes, but cheese should be cheese, and enjoyed naturally, without any added 'bits' in, like cranberries, other forms of fruit, chillies, and other such abominations! ;)
My favourite cheeses include a top-notch Lanark Blue or Stilton, super-ripe Brie de Meaux/Camembert, Gruyere or Welsh Black Bomber cheddar, served with home-made oatcakes, and washed down with a nice glass (or three) of Warres vintage port :)
Marco.
walpurgis
22-09-2015, 12:08
Yup. Love a bit of good cheese. I'm popping into Tesco shortly. I'm going to have a look for a lump of 'Le Rustique' Camembert. The soggier the better. Lovely stuff! :thumbsup:
Then round to the excellent nearby bakers for a nice crusty baton to have it with. Yum!
Hmm. Some decent big prawns French mayo and a bit of salad could go well.
walpurgis
22-09-2015, 12:13
Yes, but cheese should be cheese, and enjoyed naturally, without any added 'bits' in, like cranberries, other forms of fruit, chillies, and other such abominations! ;)
Totally agree. I can't abide cheese with carraway seeds or onion or port etc., added to them.
I'll make an exception for the Jospeh Heler Red Leicester with Indian chutney in. That tastes really good with chutney on top in a roll. (love a bit of cheese & chutney or pickle)
Totally agree. I can't abide cheese with carraway seeds or onion or port etc., added to them.
I'll make an exception for the Jospeh Heler Red Leicester with Indian chutney in. That tastes really good with chutney on top in a roll. (love a bit of cheese & chutney or pickle)
Onion or alcohol? :nono:
That's just crass. No genuine cheese lover would entertain that kind of nonsense. I'll let you away with the Indian chutney, but I'd still rather have a quality Red Leicester, and buy (or make) the chutney, and put it on separately afterwards :)
Marco.
StanleyB
22-09-2015, 13:06
Cheese and chutney on toast is actually quite popular in the West Indies in some circles. Mango chutney is the tastiest for that. Normally a cup of tea is used to accompany the snack because of the explosive heat generated on the tongue by that combination.
Red sweet chilli chutney is nice with cheese. I put cheese powder in my special veg soup... Brings it all together
StanleyB
22-09-2015, 13:31
Let's hope Marco hasn't got a shotgun licence. He might go down to the woods and not come back after reading through these replies.
I put cheese powder in my special veg soup... Brings it all together
I thought you just stirred it with your bell-end? You couldn't use anything bigger than an egg cup to drink it out of, though! :D :ner:
Marco.
walpurgis
22-09-2015, 14:47
Yup. Love a bit of good cheese. I'm popping into Tesco shortly. I'm going to have a look for a lump of 'Le Rustique' Camembert. The soggier the better. Lovely stuff! :thumbsup:
Then round to the excellent nearby bakers for a nice crusty baton to have it with. Yum!
Hmm. Some decent big prawns French mayo and a bit of salad could go well.
Well that was exactly what I had for lunch. Lovely! :D
(bit full now :))
I thought you just stirred it with your bell-end? You couldn't use anything bigger than an egg cup to drink it out of, though! :D :ner:
Marco.
Thats all its good for these days. And writing my name in the snow...... ;)
I'm sure it's seen plenty of action in its time :eyebrows:
Marco.
Reminds me of a wee joke...
A married couple from Glesga are at a posh dinner party, and they sit down and are given a glass of champagne each to drink. Then the hostess comes over to offer them some canapés... "Cheesy dip?", asks the hostess. Senga, the wife of the couple, quickly replies: "Naw, he wahsht it afore he came oot" :D
Marco.
Yup. Love a bit of good cheese. I'm popping into Tesco shortly. I'm going to have a look for a lump of 'Le Rustique' Camembert. The soggier the better. Lovely stuff! :thumbsup:
Then round to the excellent nearby bakers for a nice crusty baton to have it with. Yum!
Hmm. Some decent big prawns French mayo and a bit of salad could go well.
If you like 'Le Rustique' Camembert, you might like Tesco's 'Pont L'Eveque': https://www.pongcheese.co.uk/shop/pont-leveque.html It's a firm favourite of mine. :)
walpurgis
22-09-2015, 17:41
Not sure I've tried that one Barry. I'll keep an eye out for it.
Garstang Blue. Highlight cheese this Christmas.
legb4rsk
12-01-2016, 08:49
Cathedral City Special Reserve Limited Edition.
Minimum 36 months matured.Gold medal winner.
Cheddar.
£4 for 300g at my local Tesco & was on for £2.80 for a short while,hence why I have rather a lot in my fridge.:D
Do not discount this as a mainstream cheese because of brand snobbery.It is superb,crumbly with a tangy slightly crystaline texture & a rich salty after taste.
Very good & an absolute bargain.Probably the best value properly matured cheddar around at the moment.
Enjoy.
Audio Al
12-01-2016, 10:55
My feet at the end of a hard day :lol:
legb4rsk
13-01-2016, 19:17
Cathedral City Special Reserve Limited Edition.
Minimum 36 months matured.Gold medal winner.
Cheddar.
£4 for 300g at my local Tesco & was on for £2.80 for a short while,hence why I have rather a lot in my fridge.:D
Do not discount this as a mainstream cheese because of brand snobbery.It is superb,crumbly with a tangy slightly crystaline texture & a rich salty after taste.
Very good & an absolute bargain.Probably the best value properly matured cheddar around at the moment.
Enjoy.
Now down to £2.00. Stupidly inexpensive.
Now down to £2.00. Stupidly inexpensive.
Got 2 packs yesterday .... not tried it yet though...yep £2 for me
walpurgis
13-01-2016, 20:29
Not really keen on Cathedral City, it has a slight 'tang' that I don't like. I much prefer the McLelland Seriously Strong Cheddar (which has been half price this week) and the Maryland Farmhouse Cheddar, when it's in stock. They are both very tasty and remind me of the kind of decent traditional Cheddar that was about when I was a kid.
Just cut myself a chunk; well bits actually, as it kinda disintegrates..... very nice indeed and not what I would usually expect from Cathedral....creamy nd has a nice strong aftertaste
edit... an occasional bit of grittiness in there too
That'll be the toenail clippings! :D
Marco.
Do not buy the St. Agur cream cheese spread. Lethally moreish.
Deadly stuff indeed
edit: hey, that could be in the 3 words thread :eek:
walpurgis
14-03-2016, 17:03
Do not buy the St. Agur cream cheese spread. Lethally moreish.
Why would somebody buy the 'spread' version of one of the softest and most spreadable blue cheeses around? St. Agur is very yummy stuff though. My family moan about me stinking the fridge out with that and the 'Le Rustique' Camembert I keep buying! :D
Why would somebody buy the 'spread' version of one of the softest and most spreadable blue cheeses around? St. Agur is very yummy stuff though. My family moan about me stinking the fridge out with that and the 'Le Rustique' Camembert I keep buying! :D
Tell me about it, however, try it. ;)
I was a doubter, until I sank half a pot with a big handful of crackers last night. :D
Picked up some Ossu-iraty cheese today... its rather good.... Marco would like it, :D
At the risk of having people 'stink out' their kitchen, I would say soft cheese should be allowed to ripen at room temperature. To do this in a fridge IMO spoils the taste.
Of the soft cheeses, one of my favourites is Pont L'Eveque
http://i780.photobucket.com/albums/yy88/barrydhunt/th_IMG_0001-3-4.jpg
Picked up some Ossu-iraty cheese today... its rather good.... Marco would like it, :D
Lol - why's that, then? I've had it before, btw :)
Marco.
Lol - why's that, then? I've had it before, btw :)
Marco.
Vide supra
Lol - that's so near to the Italian for the same thing, it's unreal!
I've 'seen above' and still don't get what Grant's referring to....
Marco.
I misread your post and thought you were enquiring what Ossu-iraty cheese was. The Demi Pont L'Eveque is an example and one of my favourites.
A mature salers is worth looking for. if you like a strong mature cheddar, this will not disappoint.
Lol - that's so near to the Italian for the same thing, it's unreal!
I've 'seen above' and still don't get what Grant's referring to....
Marco.
Its made from ewe's milk
Lol... Didn't know that! :eyebrows:
As long as it's not man's milk...
Marco.
Aldi do a Ewes milk one too...I just got some today... forgot the name and not tried it yet, but was a good price... think it was Spanish :D sunny ewe, if that's not a antagonym.....maybe our Bazza can enlighten me.
This aldi cheese is called Manchego..matured 9 months..from mancha region of Spain
Morrisons The Best Somerset Cheddar Crunch. very nice cheese.
Sherwood
15-02-2017, 19:08
Wensleydale or Cheshire with pickled red cabbage or pickled walnut on a nice cracker!
:drool::drool:
Minstrel SE
21-05-2017, 12:03
I love cheese and will eat anything to hand as long as its not too dry and crumbly. Had that one with apricots in the other day and it was very dry to the taste
However I think we can do better than a Cheddar :) and wonder if foreign cheeses have the edge. My current favourites are
Emmental, A Nice circle of Camembert and Blue Stilton.......oh and a nice smoked cheese.
Im not a cheese snob and it just has to be an addictive cheese when I cant stop munching it.
walpurgis
21-05-2017, 12:08
Emmental doesn't taste of much.
Very fond of good cheddar, St. Agur and Camembert, being a bit of a cheese addict! :)
yes, I like cheddar too and sheep and goat cheese too
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