^ Its cheesey corned beef straight out of a can.
Chavalanche!!!!!
^ Its cheesey corned beef straight out of a can.
Chavalanche!!!!!
Its the colour of fudge
All this talk is making me want a trip to Bath
Montys Cheddar
Colston Basett Stilton
Ragstone (goats)
Baby Baronet
and last but not least Brilat Savarin
Bastards making me crave cheese now.
Wierd thing is it's making me almost actually smell onions.
that smell of grilled cheese and onion.
The brown chesse is ghetost, Norwegian goat cheese. The brown color is the caramelised lactose. Worked in my best friend's family cheese store when I was in highschool but could never develop a liking for it.
A cheese board is one of my favourite parts of a meal. However, on doctor's advice, I have removed it from my diet for a month or two.
I'll provide a few favourites in no particular order in later posts.
First a goat cheese from France: Valençay see Valencay cheese - Wikipedia for details.
I was introduced to this by some French friends and it is worthy of any cheese board. It has a texture rather like avacado and a lovely fresh taste. Don't be put off by the black covering, which is just vegetable ash.
One thing I love about French cheese is that you can eat the covering, no need to peel it off like you do with cheeses from many countries.
Another favourite is Sainte-Nectaire from Auvergne in the Central Massiff region. I have friends with relatives that bring this over a couple of times a year and it freezes well. A classic French cheese that I recommend to all cheese enthusiasts. See Saint-Nectaire - Wikipedia for further details.
I love cheese, but I try not to eat a lot of it... way too fattening, way too good!
The only cheese I have eaten much of in the past few years is parmesan and feta.
A place near my hometown makes fresh cheddar cheese and this type of cheddar can't be found anywhere else. Melt in your mouth, salty almost curd like cheese...mmm.
In my refrig now is Havarti, Parmigiano-Reggiano, Monterey Jack, Mozzerella, and Chèvre. Loves my cheese.
Baked some Chèvre cheese , over the weekend drizzled with olive oil, balsamic vinegar, garlic, and fresh thyme. Family came in and demolished it. Never occurred to them they were eating goat cheese. If I would have told them ahead of time, they would never have eaten it.
^^ High cholesterol and I had a wee problem with blood pressure that required immediate attention. Cheese and alcohol have been off limits for the last 3 weeks.
Anyone like cheese with cumin (no not cum in)?
I've been subjected to that brown cheese many time in Norway... they often have it with a dollop of jam. It's strange stuff, a bit glucky in your mouth like a fudge and not cheese-like at all. But each to their own. It;s from goats I think? Certainly better than Jarlsbad though.
For me, you just can't beat a good vintage Cheddar... for almost any occasion. I've never rated Continental cheeses but admittedly have limited experience.
I love the occasional Brie or Camembert but find Dutch cheeses such as Edam or Gouda leave me unimpressed.
For blue cheese I much prefer the Danish Blue to Stilton.
But a vintage Cheddar, a crumbly Wenslesdale or a sharp Red Leicester (baked with oat cakes) would always be my first choice.
One thing I've never understood... these days Cornish Pasties have to come from Cornwall, Melton Mowbray's pork pies have to come from Melton Mowbray... so how come Cheddar cheese can come from anywhere?
It originated in Cheddar... it should be protected.
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