Yes, but no. Only pasturized versions. And they're old. It's simply not the same.
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The Cheese thread.......
- Thread starter rhett7660
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Find a better cheese monger. Mine keeps the import papers. Of the French imports, you'd likely be safe with brie if your monger blows, which sounds like he or she does. Any young brie won't be tasty. A wheel of that brie has gone missing. Otherwise, I'm a third of a way into the second wheel as I type this. Thank goodness I got my lab work drawn up yesterday.
Can cheese be pasturerized? I thought some yeast/bacteria/mold/emzine kinda things were going on that pasteurization would kill? For example blue cheese, lots-o-mold. Can it be pastuerized after the fact without ruining it? Maybe that's why as a rule, I don't care for imported blue cheese which tends to dry?
Oh, yesterday I had another toasted cheese sandwich with melted Valvetta and mustard... hmm.
It's the milk that is pasturized. But ah maybe if you're going for velveeta the distinction won't matter much.
It's the milk that is pasturized. But ah maybe if you're going for velveeta the distinction won't matter much.
Ok, I understand. So do you think pasteurized vs unpasteurized milk significantly changes the taste of the cheese? Not a challenge, just curious.
My cheesemonger received a visit from me today.
So, my cheese shopping today includes Gorgonzola (Cremosa), Langres, Delice (with a horizontal line of ashy truffle rung through it), Camembert Rustique, aged goat's Gouda, goat's Gouda with fenugreek, and a wonderful diagonal half of a Pont L'Eveque.
So, my cheese shopping today includes Gorgonzola (Cremosa), Langres, Delice (with a horizontal line of ashy truffle rung through it), Camembert Rustique, aged goat's Gouda, goat's Gouda with fenugreek, and a wonderful diagonal half of a Pont L'Eveque.
Yeah, from experience. I suspect that's the biggest difference.Ok, I understand. So do you think pasteurized vs unpasteurized milk significantly changes the taste of the cheese? Not a challenge, just curious.
Having been snacking on my week-end cheese haul for the past few days - every meal, including breakfast, has comprised cheese. And not much else, apart from good quality bread.
So I went out to lunch and to do some errands, was thinking what I wanted to eat - passed a woman in front of a shop handing out samples of paninis (wonderful Italian sandwich) made with raclette cheese for a Swiss twist. This was the shop: http://www.saveursdici.ch/
Local Swiss specialites and I decided on a panini made with dried Grison beef and Vacherin Mont D'or cheese.
http://www.vacherin-montdor.ch/?lang=en
Between the office Xmas party last night with finger food (rich finger food) a taste of a terrific pannetone at coffee break made with grappa - I think a visit to the gym and some plain vegetable soup is in order tonight.
Local Swiss specialites and I decided on a panini made with dried Grison beef and Vacherin Mont D'or cheese.
http://www.vacherin-montdor.ch/?lang=en
Between the office Xmas party last night with finger food (rich finger food) a taste of a terrific pannetone at coffee break made with grappa - I think a visit to the gym and some plain vegetable soup is in order tonight.
Oh, dear, all this penitential talk of gyms.
Stuff your face, and enjoy it.
In Ye Olden Days, the period - four weeks - immediately preceding Christmas - as was the case with the time before Easter - were both marked by a period of fasting. (Advent and Lent).
There was no need for gyms, - not least because much work was physical, and food was scarcer, - or, when it wasn't, certainly not marked by much variety, and thus, special feasts were genuinely celebrated and anticipated, especially when marked with special dishes to accompany them.
Actually, I think it interesting that the fast period of Lent coincides with a time when it was known that food was scarce, or had become pretty scarce.
Historically, and sociologically, this cannot but have been intentional. This is because the food stores laid down for winter, which might be running low, and the new season's growth - which hadn't at all begun to make an appearance, as it normally could be expected to do by late spring, combined to ensure that there was a genuine shortage of fresh (and possibly, stored) food by the time Lent came around.
It made sense to ration the food, and attempt to set limits on what and how much people could eat, and curtail consumption, and the best way of of doing that in a credulous - and poverty stricken society - is with a religious prohibition. Otherwise, greed and hunger might just take precedence.
Anyway, off to get my Christmas cheeses shortly.
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Well yes I will. I just enjoy going to the gym - and commute by bike but your point is well taken. Very interesting history lesson.
I highly recommend the Vacherin Mont D'Or cheese by the way, you can also make a sort of instant fondue as it comes in a round wooden box you can bake at low temperature. Fantastic very aromatic cheese.
Oh, yes.
I know Vacherin Mont D'Or rather well; a seasonal specialty, and oozingly, voluptuously, tempting. Gorgeous, in fact.
There are some who swear by pouring a small amount of a wine, say - a Riesling, or a good Chablis - in a little pool that you have scooped out before putting the wooden box (complete with cheese) into the oven to be baked slowly.....
Postprandial cheeseboard featured aged Goat's Gouda, Delice (mascarpone) with truffle, Gorgonzola cremosa, and some Pont L'Eveque, Italian ciabatta and a robust reserve Rioja that had been open for around five hours and was - as a consequence - serenely sublime.
Today, (yes, Christmas Eve), I had lunch in my favourite French restaurant.
Soup (artichoke, and superb) was followed by a cheeseboard, preceded by profuse apologies that the Epoisses had run out. Tant pis.
The cheeseboard comprised a double helping of a seriously stunning Roquefort, along with Brie, Comte, Forme d'Ambert, and some Munster from Alsace. Oh, and a French goat's cheese also made an appearance, a fleeting one. Along with two baskets of French bread, and a civilised helping of rich, yellow butter. A small dressed green salad, and a dish of homemade blackcurrant and amaretto chutney completed the platter, along with some pine nuts, sesame and sunflower seeds.
Accompanying this, I drank a few glasses of (Les Marnes, and Les Grès) a white wine and a red wine, respectively, (described in loving detail elsewhere on these threads) from the Languedoc region. Divine.
Soup (artichoke, and superb) was followed by a cheeseboard, preceded by profuse apologies that the Epoisses had run out. Tant pis.
The cheeseboard comprised a double helping of a seriously stunning Roquefort, along with Brie, Comte, Forme d'Ambert, and some Munster from Alsace. Oh, and a French goat's cheese also made an appearance, a fleeting one. Along with two baskets of French bread, and a civilised helping of rich, yellow butter. A small dressed green salad, and a dish of homemade blackcurrant and amaretto chutney completed the platter, along with some pine nuts, sesame and sunflower seeds.
Accompanying this, I drank a few glasses of (Les Marnes, and Les Grès) a white wine and a red wine, respectively, (described in loving detail elsewhere on these threads) from the Languedoc region. Divine.
What is "medium ****?"
Seriously, there is a vast vocabulary to describe taste, terroir, and texture in cheese. Thus, there is little need to use words which need to be masked with an ambiguous asterisk because they are caught and culled by the profanity filter.
A small cheese board was served (by me) after dinner.
It comprised a seasonal (aged, quite mature and seriously sublime) Stilton, some voluptuously oozing Camembert Rustique, and a slice of aged Goat's Gouda.
Delicious.
It comprised a seasonal (aged, quite mature and seriously sublime) Stilton, some voluptuously oozing Camembert Rustique, and a slice of aged Goat's Gouda.
Delicious.
On the other hand, some of what is allowed to be marketed as cheese in some countries is quite succinctly summed up by words which need to be masked by the profanity filter.
https://en.m.wikipedia.org/wiki/Easy_Cheese
Ah, yes, @mobilehaathi, fair point, but, as you doubtless already know well, I tend not to visit or patronise those countries or what they have the nerve to attempt to describe as their "cheeses".
While I will (with reluctance) admit that the US may have some expertise in matters relating to computers, as far as cuisine is concerned, - or, cheese, for that mater - they have no credibility with me whatsoever.
Has anyone mentioned the superlative Normandy classic cheese, Livarot, so far?
Sublime.......oh, so, wonderfully, exquisite.
I have had some - not quite oozing, but exceedingly, er - aromatic - and what a texture and taste.......divine.
Sublime.......oh, so, wonderfully, exquisite.
I have had some - not quite oozing, but exceedingly, er - aromatic - and what a texture and taste.......divine.
Ok, we had the baked brie over the holiday's. The one that we purchased at our local Sprouts. All I can say is wow! Tasty and it was a huge hit with the group we made it for. The crust is outstanding and the brie, well it is sublime given it is hot and gooey! We will be having this one again along with the pecan flavored one. That is of course if they are available. The last two times we have been in, they have been sold out.
Try scooping out a small funnel in the centre of a Brie, or Camembert, or Vacherin Mont D'Or, and pouring a little white wine - such as a Chablis, - into it and then, baking it........
You can do that with an Epoisses......too.
Now, this is not something I have done often - but with guests, French bread, good wine, a convivial atmosphere, it can be terrific fun, and very, very tasty...
For the second one, we actually put a little fig jam in the middle. Never thought of putting wine. Very interesting!
The French recommend doing it, and it is a very nice - and tasty - treat.