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The Cheese thread.......

mobilehaathi said:
Huh, very curious. It is an Italian cheese?
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Yes.

Gorgonzola themselves make it - a sort of try-out - I was informed by the cheesemonger today.

It looks a little like Rambol (remember that lovely French cheese that was layered with walnut)?

Actually, it looks like a voluptuous creamy sponge cake, as it has layers of soft, sweet, oozing creamy cheese, horizontally divided with blue lines of Gorgonzola cremosa. It is very mild, but quite lovely, if you like that sort of thing.

Apparently, - for the moment (because I asked) Gorgonzola just call it "Gorgonzola" to distinguish it from Gorgonzola Piccante, Gorgonzola Dolce, Gorgonzola Cremosa, & Gorgonzola Cremificato.

This is the kind of thing that would be brilliant slathered on toast or French bread; in fact, you could almost, that is, (almost) use a spoon. The staff were giggling with happiness (well, they are delighted to be open again) and were beaming fondly at it.
 
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Scepticalscribe said:
Yes.

Gorgonzola themselves make it - a sort of try-out - I was informed by the cheesemonger today.

It looks a little like Rambol (remember that lovely French cheese that was layered with walnut)?

Actually, it looks like a voluptuous creamy sponge cake, as it has layers of soft, sweet, oozing creamy cheese, horizontally divided with blue lines of Gorgonzola cremosa. It is very mild, but quite lovely, if you like that sort of thing.

Apparently, - for the moment (because I asked) Gorgonzola just call it "Gorgonzola" to distinguish it from Gorgonzola Piccante, Gorgonzola Dolce, Gorgonzola Cremosa, & Gorgonzola Cremificato.

This is the kind of thing that would be brilliant slathered on toast or French bread; in fact, you could almost, that is, (almost) use a spoon. The staff were giggling with happiness (well, they are delighted to be open again) and were beaming fondly at it.
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Sounds delicious!
 
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mobilehaathi said:
Soft boiled eggs, buttered toasted baguette, chives, garlic, butter, salt, pepper, Gorgonzola. Coffee.
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Your breakfast or mine?

Anyway, I want what you are having.

Mine will be freshly squeezed juice, kefir, French bread toasted, Gorgonzola (I had the wit to take that amazing voluptuous creamy cross - that layered deliciousness - of Gorgonzola and some sort of creamy oozing gorgeousness out of the fridge before heading to bed; in a kitchen where the heating is not long on, it will be at quite a tasty room temperature by the time I get to greet it), and Ethiopian coffee.
 
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Well, yes, I had that incredible mild, sweet, delicious Gorgonzola (the one I bought yesterday, layered delicately with blue like a voluptuous Victorian sponge cake) for breakfast. Absolutely delicious. Highly recommended.
 
Scepticalscribe said:
Your breakfast or mine?

Anyway, I want what you are having.

Mine will be freshly squeezed juice, kefir, French bread toasted, Gorgonzola (I had the wit to take that amazing voluptuous creamy cross - that layered deliciousness - of Gorgonzola and some sort of creamy oozing gorgeousness out of the fridge before heading to bed; in a kitchen where the heating is not long on, it will be at quite a tasty room temperature by the time I get to greet it), and Ethiopian coffee.
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It was just a thought for your cheese; I think it'll be croissant for me this morning.
 
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mobilehaathi said:
It was just a thought for your cheese; I think it'll be croissant for me this morning.
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Well, the soft-boiled eggs - though I love them - (and ours are organic and free range and bought from green-fingered Germans in the farmers' market who chase their own hens and retrieve the eggs that the hens try to hide) - were not on the menu this morning.

When I have eggs, I rarely have cheese, and vice versa. But the cheese was lovely with bread - toasted - from the French bakery. It also seems to be disappearing at strangely rapid rate. I may have to stock up again as early as tomorrow......or, certainly, Friday.

But, Gorgonzola is a wonderful breakfast cheese - and I love blues, anyway. Mind you, I am perfectly capable of having Stilton, or Camembert, or even - and yes, I have had this - Epoisses, for breakfast.

Anyway, sipping coffee. And thinking.
 
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Epoisse for breakfast let alone brought in the house again would result in me being a corpse. That said, there's a block of Danish blue in the fridge and I bought several dozens worth of eggs yesterday evening. I know what I'm having for breakfast.
 
Zenithal said:
Epoisse for breakfast let alone brought in the house again would result in me being a corpse. That said, there's a block of Danish blue in the fridge and I bought several dozens worth of eggs yesterday evening. I know what I'm having for breakfast.
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Well, along with that wonderfully creamy Gorgonzola, I bought some Epoisses yesterday, it was lovely and creamy. And some Camembert. And a small slice of a Swiss cheese I had never come across before.

However, as it is winter time, the Epoisses cheese is nowhere nearly as aromatic as it might be said to be on occasion in summer.

"Corpse"? Surely, a degree of over-ration, here?

Anyway, I am a fan, as I am of almost all of the aromatic cheeses, and their blue brethren. And the gorgeous, rich, aged Goudas you can come across sometimes.
 
Two cheeses I came across in the past week, that may be worth exploring further for some fellow cheese lovers.

Anyway, the first of the two is a seasonal cheese, Wensleydale with pieces of dried apricot, which I prefer to their other seasonal variety, namely, Wensleydale with dried cranberries.

The second is a stunning cheese: This is a goat's Gouda, a classic goat's Gouda, a mild enough version, (not excessively aged) but studded generously with fenugreek seeds; it is simply gorgeous.
 
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Scepticalscribe said:
Two cheeses I came across in the past week, that may be worth exploring further for some fellow cheese lovers.

Anyway, the first of the two is a seasonal cheese, Wensleydale with pieces of dried apricot, which I prefer to their other seasonal variety, namely, Wensleydale with dried cranberries.

The second is a stunning cheese: This is a goat's Gouda, a classic goat's Gouda, a mild enough version, (not excessively aged) but studded generously with fenugreek seeds; it is simply gorgeous.
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I would like to try the Wensleydale with cranberries, not a fan of apricots will put it on to do list when I get home.
 
JamesMike said:
I would like to try the Wensleydale with cranberries, not a fan of apricots will put it on to do list when I get home.
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This is a seasonal cheese, one that rarely appears outside of the Yuletide season. Or, rather, most of its sales come around the Yule season.

My cheesemonger friend says that many people who would not normally buy specialist cheeses, or venture into a specialist cheese shop for the rest of the year - may sometimes buy stuff such as the Wensleydale at Christmas time; it is a cheese that screams 'luxury' and Christmas, and appears on many a cheeseboard.

The fact that it is so palatable most certainly helps.
 
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No. The wheels I bought. They should be ripe now. They popped into my head last night as I got into bed.
 
Zenithal said:
No. The wheels I bought. They should be ripe now. They popped into my head last night as I got into bed.
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Yes, strange, isn't it, the stuff that pops into your head as you are about to head to bed?

Anyway, enjoy your wheels of Brie.

I expect that I shall stock up on cheese myself today, to some extent.
 
Today, I met a strange hybrid cheese - undoubtedly designed for the Christmas (or Yuletide) market.

This was a Brie with a thin dark horizontal line (resembling a Morbrier) running through it. The thin dark line was truffle; now, I like truffle and I like Brie, but not necessarily together.

Experimentation is all well and good, but sometimes, a traditional version works well for a reason: It is just right.

However, another cheese - Delice - (Health fanatics, you can look away now: This cheese is a voluptuous triple cream delight) - was also offered to me, this special Yuletide version bearing a narrow, horizontal, grey, ashy line - again, comprising truffle. (The normal version, a sensuous and voluptuous cheese, does not include truffle).

Now, in this instance it works perfectly well: Cream, truffle, and - for that matter, cream and any other mushroom - are a combination, a food pairing, or culinary marriage, made in Heaven, and is one that invariably works blissfully well.

Divine. Reader, I bought some.
 
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Delice is what I see as a health food among the rabbit feed most people eat believing it's a healthy alternative. The French in their villages are reputed to be in incredible health, even in their most senior years. Begone with veganism and embrace the fat!

I'm jealous, Sceptical. I must pick up a fat wedge of delice soon.
 
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mobilehaathi said:
Langres and some Shropshire Blue have made an appearance in front of me...
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Magically, no doubt, without any human intervention whatsoever.

Enjoy.

Shropshire Blue I know very well - this is a robust blue.

Langres is not a cheese I tend to serve very often - others invariably seem to claim precedence - but it is almost always readily available in my cheesemonger's.
 
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Scepticalscribe said:
Magically, no doubt, without any human intervention whatsoever.

Enjoy.

Shropshire Blue I know very well - this is a robust blue.

Langres is not a cheese I tend to serve very often - others invariably seem to claim precedence - but it is almost always readily available in my cheesemonger's.
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I really like Langres, but I have to admit the stuff I get across the pond pales in comparison to France. Well, that's obvious, anyway.
 
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