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  1. #76
    . Neverna's Avatar
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    Two of my favourite cheeses.

    A nice mature cheddar, widely sold in Thailand.



    And a soft, creamy blue.


  2. #77
    Thailand Expat tomcat's Avatar
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    ...^Cambozola ranks very high on my list as well...

  3. #78
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    Quote Originally Posted by cyrille View Post
    Never eaten it, but a combination of dg and stilton sounds great.
    It's definitely worth a try. I did a UK cheeseboard for some French friends after they teased me about English cheese. They had only really heard of cheddar cheese and were very pleasantly surprised. The Shropshire blue was a real favourite for them.



    A good hard cheese that I enjoy when I up up in Lincoln is Lincolnshire Poacher. I prefer the mature unsmoked variety, and buy from the market up by the Cathedral on a Sunday morning.

    The Teakdoor Cheese Thread-products-vintage-lincolnshire-poacher-cheese-jpg

    Can't forget a good Crumbly Wenslydale either...

    The Teakdoor Cheese Thread-wensleydale_cheese_2-jpg


    I've got some Italian favourites for another post...

  4. #79
    Thailand Expat Saint Willy's Avatar
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  5. #80
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    And the underbelly of NZ cheese offerings . . .





    Quote Originally Posted by Neverna View Post
    And a soft, creamy blue.


    That's a nice looking cheese

  6. #81
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    I enjoy an Italian cheese board for lunch and in particular the range of fruit mustards that are served. I am especially fond of red fig mustard with a soft cheese.

    I won't bother with the obvious parmigiana and mozzerella, although I really enjoyed the mozzerella when I was in Bari a few years ago.

    I am also not a great fan of Gorgonzola, just doesn't agree with me for some reason.

    First up is Rochetta, which is made from a 50/50 split of cow's milk and sheep's milk.

    The Teakdoor Cheese Thread-0000000464-740x400-c-jpg

    Moving swiftly across from Turin to Venice and next one is another lovely sheep's milk blue cheese, Basajo. No need to add port and mix like you do with Stilton as this is already steeped in white wine.

    The Teakdoor Cheese Thread-basajo_2-jpg

    You just have to try it...

  7. #82
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    Quote Originally Posted by Troy View Post
    No need to add port and mix like you do with Stilton
    I don't mix cheese and port together, i have a device that takes care of that process.

  8. #83
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    This is the second year in a row that I haven't been to Holland to visit the gardens of Keunkenhof. We usually stay close to the gardens and travel to different areas by car and pop into Amsterdam on the train. Lots of different cheese, but none that I would consider exceptional that need to be tasted.

    If you get the time it is worth going to the cheese markets though. I like the one at Leiden, which is a nice town close to where we stay. Not far from there is the famous cheese market of Woerden and to the North of Amsterdam is the one at Arkmaar, all worth a visit if you are touring the area.

    Apologies in advance to those that love Dutch cheese...

  9. #84
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    My favourite German cheeses....

  10. #85
    Thailand Expat helge's Avatar
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    Cruel

  11. #86
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by Troy View Post
    My favourite German cheeses....


  12. #87
    Thailand Expat Saint Willy's Avatar
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    Since it is Eid, enjoying eating and relaxing. Time for some more cheese. (basically, whatever we had in the fridge, since the shops are closed today)

    Top was a Danish Mature Cheddar (Emborg), middle is a creamy blue, not sure from where as the label was missing, and the bottom one is a light, creamy brie. (Castello, also Danish)

    The Teakdoor Cheese Thread-whatsapp-image-2021-05-13-5-a

  13. #88
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    I suppose it must be the rapacious import duties, but decent cheese was well pricey in Thailand. I rarely shop here, but stuff crops up in the fridge at or about it's "sell by" date all the time, well cheap. Not saying aussie cheese is a world beater (it isn't) but they do an OK job of most varieties. The brie & camembert here is kinda gormless compared to the real thing, but that's about my only whinge.

  14. #89
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    I'll create a thread on our trip to Croatia sometime next week. In the meantime, I enjoyed a couple of the hard cheeses while I was there. This is one of them.....

    Paški sir, similar to some of the hard italian cheeses and good with a fruit mustard or with ham for breakfast.

    The Teakdoor Cheese Thread-20613500000-1-jpg

  15. #90
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    Quote Originally Posted by Troy View Post
    Paški sir, similar to some of the hard italian cheeses and good with a fruit mustard or with ham for breakfast.
    It looks almost like a parmesan . . .


    Quote Originally Posted by Troy View Post
    My favourite German cheeses....
    Pffffffftttttt . . . that's because you're in deepest, darkest Bavaria.


    Maybe not in the same league as France, but try some of these:

    Limburger Käse:



    Harzer Käse




    And so many more.










    Deutschland zählt neben Italien, der Schweiz, den Niederlanden und Frankreich zu einem der wichtigsten Käseländer der Welt. Rund 150 verschiedene Käsesorten werden in Deutschland hergestellt
    Deutscher Kase: Kasevielfalt von der Ostsee bis ins Allgau



    Admittedly, though, my favourite cheese is a nice Pont-l'Eveque


  16. #91
    Thailand Expat Saint Willy's Avatar
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    I was gonna start a new fread, show us your late night snacks you fat bastard thread. But then remembered we have. A cheese thread. From right to left; Camembert, Danish blue, smoked cheese and max cheddar.

    The Teakdoor Cheese Thread-aa61eccf-510f-4000-8a55-f64d6254bcad-jpg

  17. #92
    Thailand Expat Saint Willy's Avatar
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    Fancied some snacks last night.

    Irish cheddar, Dutch Beemster & Danish Blue. Plus some Italian speck & grapes washed down with a glass or two to Australian merlot.

    The Teakdoor Cheese Thread-551f8f01-2f97-40f7-87ac-14df4ff78d93-jpg

  18. #93
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    That looks very inviting, indeed

  19. #94
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    ^^

    Inviting indeed. Like the knife.

  20. #95
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    Quote Originally Posted by PAG View Post
    Like the knife.
    Thanks, I like a good cheese knife. I was bough a rather unique glass cheese board and knife at the St Kilda markets while on holiday in Aus, they wrapped it all up nicely and I kept it wrapped. Not wanting to put the glass board into my checked luggage placed it into my carry on.

    At the airport I had forgotten all about the knife. Security found it. I had to do some explaining... and I lost it.

    I still have the glass cheese board though.

  21. #96
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    I bought some smoked Dorset red, and it is fantastic. Not my pic...

    The Teakdoor Cheese Thread-bg-dorset-red-6-jpg

    I will trash beans all day, every day, but I will never trash English Cheddar's. God knows I love my cheddar. This stuff is a gift from the gods and not cheap here but well worth the price...

    Dorset Red Cheese | Ford Farm Cheesemakers

  22. #97
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    Get your hands on a Red Leicester if you can.

  23. #98
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    Quote Originally Posted by hallelujah View Post
    Get your hands on a Red Leicester if you can.
    I will then. Getting it is not a problem. We have a Soccer team here.



  24. #99
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    Quote Originally Posted by bsnub View Post
    I will then. Getting it is not a problem. We have a Soccer team here.
    Hmm . . . tried to understand . . . didn't manage.

  25. #100
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    Quote Originally Posted by panama hat View Post
    Hmm . . . tried to understand . . . didn't manage.
    Just a bad joke made while on the piss. English cheese for English soccer players. Cheese was amazing though.

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