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The Cheese thread.......
- Thread starter rhett7660
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Agreed.
Like a classic still life by An Old Master but with the subject matter confined to cheese.
God almighty, that looks delicious. Nothing says a happy camper like a lot of cheese, alcohol based drink, crackers, another alcohol based drink, some more cheese.... rinse repeat! Sorry I got carried away.
what a great looking picture!
Number 1 cheese in my book is the authentic Greek feta cheese
I like it in salads, but not as part of a cheese board.
Ah, that cheese. Excellent.
I remember mentioning it to you ages ago.
How do you find it, and do you like it?
Yes you did mention to me. It is excellent and I tend to eat too much of it.
Ah, wonderful.
I'm delighted that you like it so much; what do you eat it on? Bread? Toast? Rolls? Biscuits - as in the sort of savoury biscuits served with cheese?
Ah, an excellent choice; must try something similar myself.
Im Greek so we eat it with every meal basically
Just slice it and then add some olive oil on it and sprinkle some oregano.
Im Greek so we eat it with every meal basically
Just slice it and then add some olive oil on it and sprinkle some oregano.
View attachment 682536 .
Your picture would meet my definition of how feta should be served, most definitely. Olive oil, olives, tomatoes, perhaps cucumbers, maybe diced onion, and - of course - good quality rustic bread.
Anyway, that is an absolutely mouthwatering picture.
However, what I meant is that I doubt I would serve feta cheese as part of a post prandial cheeseboard; as a meal in itself, a salad, a breakfast cheese, a lunch cheese, or as supper, it works more than perfectly well.
[doublepost=1483912741][/doublepost]Oh, and yes, thanks for reminding me about the oregano; I had forgotten that detail when commenting on the photograph.
Another one! Me too - heck I worked way back in the 1990s one summer helping produce "feta" cheese in Nova Scotia while a student. Yes not "authentic" but made properly by a Greek immigrant friend of my parents. Very hard work indeed.Im Greek so we eat it with every meal basically
Just slice it and then add some olive oil on it and sprinkle some oregano.
That's awesome, that's a job and a product I would be proud of making.
Lots of Greeks up North in Canada
Im Greek so we eat it with every meal basically
Just slice it and then add some olive oil on it and sprinkle some oregano.
View attachment 682536 .
All Mediterraneans eat it like that too
Have you tried it with Watermelon?
All Mediterraneans eat it like that too
Have you tried it with Watermelon?
Yep, its the best with Watermelon
Cheddar is my favourite cheese .
I love french fries with cheddar and bacon ... it's so good that makes me. Forget the world !!!
I love french fries with cheddar and bacon ... it's so good that makes me. Forget the world !!!
Bought some cheese today - some Gorgonzola (cremosa), Camembert (Rustique), aged Comte (very mature), aged goat's Gouda, Taleggio, and some aged Stilton.
At the moment, I am sipping a Gewürztraminer - and am amply and happily full with the (superb, organic, entirely home cooked) goulash I had spent much of today preparing and cooking - but, tomorrow, I think, perhaps, either a Chateauneuf-du-Pape, or a Pouilly-Fuisée, as this is the sort of (traditional) cheeseboard that seems to suggest it ought to be accompanied by - or served with - Old World classics.
Any suggestions?
Sounds like a good idea.....
As it happens, it is one of my all time favourites, too....
Just need to make sure it has plenty of time (as in, a few hours) to breathe.....tomorrow.....before I decide to actually sip, savour and sample some of it......after all, we want it to be sufficiently mellow, and smooth before that bottle is consumed.
Well I need some advice. I bought a Reblechon cheese about a week or so ago. I just opened it for lunch and found this:
Best before date is 23 June.
This is one of my favourite cheese so I know this mold is not normal.
Is this cheese still edible? I thought to cut off the rind and melt the cheese with potato and vegetables to make my version of a tartiflette (the "real" one is a bit too heavy as it includes bacon and cream). Must I throw this out??
Best before date is 23 June.
This is one of my favourite cheese so I know this mold is not normal.
Is this cheese still edible? I thought to cut off the rind and melt the cheese with potato and vegetables to make my version of a tartiflette (the "real" one is a bit too heavy as it includes bacon and cream). Must I throw this out??