I never hesitate to cut the cheese, whether I am by my self or with friends.
I particularly like making cheese pies with either Filo dough (I wonder if I can get that when I get back in Thailand) or pizza dough which is very easy to make. Simply crumble Feta cheese, mix it with a bit of grated Romano cheese, or parmesan, mix with a couple of eggs , and anything else you like. I often mix with spinach , onion and dill to make spinach pie,
Then cut a roll of filo dough in half before taking out of plastic. (easier to cut that way, and the piece you are not working with will not dry on you because it is still in the plastic.
take two layers, spray with butter, then place two more on top and also spray with butter, or veg oil, thee layers of filo are plenty. Of course if you are working with pizza dough, one layer is all you use,
place filling on one corner and fold over corner to corner as if you were folding a flag, then bake at 350 f until golden brown. It is as easy as that,
The sooner you fall behind, the more time you have to catch up.
^Those are delcious, Buck. I used to buy those frozen and put them in my air fryer!
^^ Frozen Filo can be found in nicer supermarkerts in Thailand.
An aged Gouda is delicious.
2kg at Macro, for 700 baht from mem. A big solid block of "cheddar" and the longer you keep it the more expensive it gets/ turns into blue vein.
But the missus hates it, wont touch anything with cheese on it, she can't get the smell of baby puke out of her head around cheese.
Its amazing stuff this Macro cheddar, works like mozzarella and aged tasty both at the same time.
And the best part is that it lasts for months.
Well.
A cheese thread.
Certainly made me salivate, so whilst i checked under my foreskin, the missus was busy between my toes with a cotton bud.
Voila !!
A rather pleasant creamy cheese, ideally washed down with Chang and Sang Som chasers.
When I was a nipper, I used to look forward to Christmas for the presents.
Now it's the alcohol and the cheese board that my mum always spends a ridiculous amount on on the few occasions I'm home for dinner.
Gimme some chorizo along with a blue cheese, some quality cheddar (smoked or mature) and a baguette et je suis un 'appy man. Throw in a bit of manchego as well and I'm even 'appier.
Some Stilton, a healthy slice of Brie, some plain unsalted crackers, seedless grapes and/or slices of pear, washed down with a glass or four of decent Port. The finest end to a meal or even on its own.
Slight alteration - my apologies
Just came back from the supermarket . . . here's what a 'better' place has in terms of cheese (New World) - not showing the bog-standard selection
For Helge and the other Blue-Lovers
and
Nothing really soft/fragrant. Back to the cheese-shop
8,29 for a Blue Castello ?
That's pricy, isn't it ?
No mention of "filidelfia" yet ?
A couple of my favourite French blue cheese (I'll do English ones in another post)...
First up has to be Roquefort and the one I always buy is Papillon (as you'd expect ) and black label if it is available.
It is another sheep's cheese, from Roquefort-sur-Soulzon in Aveyron department. More details Roquefort - Wikipedia
Next is Saint-Agur, also from Auvergne, where I can get plentiful supply and it is also pretty common in the shops where I am.
Saint Agur Blue - Wikipedia
Okay, enough of French cheese for now...
... a couple of my favourite UK cheeses, besides the usual Blue Stilton.
All time favourite is Double Gloucester with Chives (didn't know it was chives and onions...). We used to live just outside Cheltenham (Dad still does) and go to the annual cheese rolling event on Coopers Hill...
Who said the English were eccentric, hey.
Next is Shropshire Blue, which I could get in the local market in Germany until Brexit (can't get Stilton any longer either). Its almost the same colour and texture as Double Gloucester but tastes similar to a mild Stilton. Interestingly, it is actually from Scotland and has nothing to do with Shropshire.
Shropshire Blue - Wikipedia
I bought some, Colston Bassett Shropshire Blue on me cheese run and it is lovely. I'd say i prefer it to Stilton, more creamy.
Never eaten it, but a combination of dg and stilton sounds great.
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