Agreed.
And yes, it was, trust me.
So much so, that despite my wonky (but healing) knee, I had to forego a walk by the beach this morning, - but did manage a shopping expedition by afternoon.....
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The Cheese thread.......
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Agreed.
And yes, it was, trust me.
So much so, that despite my wonky (but healing) knee, I had to forego a walk by the beach this morning, - but did manage a shopping expedition by afternoon.....
Went cheese shopping today (well, my shopping basket also included wines and beers).
The cheeses included a Parmigiana Reggiano, Gran Pardano, Emmental, Edam, and Gouda.
Unfortunately, there were no 'soft' cheeses available, still less, some blues. But, I will rest content with what I have for now.
The cheeses included a Parmigiana Reggiano, Gran Pardano, Emmental, Edam, and Gouda.
Unfortunately, there were no 'soft' cheeses available, still less, some blues. But, I will rest content with what I have for now.
Having some blue stilton cheese from Cropwell Bishop Creamery with a glass of chardonnay while watching the NYC Marathon.
You can tell friends and family you participated in spirit.
I have the race on several occasions, more of a happening than a race for the majority of people. Fun event.
I read this with a sort of agonised exquisite envious.......emotion.
But, do enjoy.
Stilton at this time of year is quite simply sublime..........
A colleague returned from leave today assuring me that his suitcase (suitcases) play host to a number of bottles of sublime aged (very aged) port.
Along with some cheeses. Perhaps even a blue or two.....
Along with some cheeses. Perhaps even a blue or two.....
Ohhh a wonderful colleague I would say...
Well that's delightful news!
I've been working on some 10 year aged cheddar, Comte, and Stilton. Although the latter is being preserved for an endive dish later in the week.
Blue cheese, an excellent idea. Do you have a preferred cracker for it?
Now that you are in the UK, - and the season - coming up to Christmas - is right - you should be able to lay hands on excellent quality Stilton.
In the UK, Carr's water biscuits, or Sheridan's (a brilliant Irish cheesemonger) brown bread crackers - M&S stock them, I think, are good; there is also a black coloured stone wheat cracker which is excellent with cheese.
If all else fails, French bread cannot be bettered.......
I've been eating some seriously good Stilton the last few days. No wonder as SS says it's in season. Definitely go for some!
For cheese lovers - especially for blue cheese lovers - this is the season for Stilton. From around now until late spring, good Stilton is - or will be - or ought to be - reasonably widely available.
Don't suffer the supermarket stuff, unless there is a dedicated (and properly staffed) cheese counter. And don't buy those little pots of Stilton (though the pot itself can play host to olives or nuts subsequently, as they are usually attractive and well made). Go to a cheesemonger's instead, and treat yourself to some Stilton as it ought to taste, cut from a huge cylindrical beast of a cheese.
Of the Stiltons, Colton Bassett is probably the very best, but any decent cheesemonger will stock excellent Stilton at this time of year. There is a reason, after all, why it appears on so many Christmas tables........
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I absolutely love Stilton. It's been quite the treat this week! I'll keep this in mind that it's Stilton season.
As a kid we used to go to the local bakery and get these huge Stilton, pine nut, and caramelized onion focaccias.
Likewise; it is one of my favourite cheeses - regularly tussling with Gorgonzola Dolcelatte, or Cremosa, for the top cheese spot in my heart (or palate).
Actually, I far prefer it to Roquefort, (yes, I know, heresy to our French friends), and - at this time of year - when it is in season, and it is buttery, salty, creamy, and offering tantalising hints of caramel - it is seductively sublime.
However, the Stilton 'season' lasts well into spring, so you should have some considerable time in which to enjoy it.
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Two other blues - British ones - also worth keeping an eye out for.
I recommend both - highly - as I have sampled both on a number of occasions. Delicious, sublime, wonderful.
One is the wonderful Bath Blue - I have had it a few times when visiting dear friends in Bristol and can attest to the fact that it is superb, creamy, unctuous, sweet, smooth, salty and slightly tangy in the way a good blue should be, - something akin to blue perfection. Mr Google reminds me that it was awarded Supreme Champion at the World Cheese Awards in 2014.
The other blue worth tracking down comes from the Stilton stable and style. This is called Stichelton and it is a sort of deliberate throw-back to a more organic, and artisan method of cheese making. The cheese cannot be styled a 'Stilton' because it does not use factory produced rennet (it used a natural one from calves' stomachs) and it does not use pasteurised milk, using raw milk instead.
However, like the classic Stilton of Colton Basset (and Cropwell Bishop - the only two producers still to use the old methods) it still uses the old method of ladling the cheese by hand. Possibly best described as "Stilton with a difference".
I recommend both - highly - as I have sampled both on a number of occasions. Delicious, sublime, wonderful.
One is the wonderful Bath Blue - I have had it a few times when visiting dear friends in Bristol and can attest to the fact that it is superb, creamy, unctuous, sweet, smooth, salty and slightly tangy in the way a good blue should be, - something akin to blue perfection. Mr Google reminds me that it was awarded Supreme Champion at the World Cheese Awards in 2014.
The other blue worth tracking down comes from the Stilton stable and style. This is called Stichelton and it is a sort of deliberate throw-back to a more organic, and artisan method of cheese making. The cheese cannot be styled a 'Stilton' because it does not use factory produced rennet (it used a natural one from calves' stomachs) and it does not use pasteurised milk, using raw milk instead.
However, like the classic Stilton of Colton Basset (and Cropwell Bishop - the only two producers still to use the old methods) it still uses the old method of ladling the cheese by hand. Possibly best described as "Stilton with a difference".
I spent no small period of time this morning (a work day, or half day) perusing sites about blue cheese, in between writing reports. Necessary distraction, at times.
Over lunch, a colleague (he of the port and blue cheese from a few nights ago), expressed stupefaction that I could spend time browsing blue cheese sites. the immortal sentence "I think you need a life" was uttered, (to which I was tempted to reply - "but this is my life").
Now, a dilemma: Aforementioned colleague over a shared meal (lunch) - the same gentleman who returned from leave some days ago with a suitcase full of delights including blue cheese and port, informed me today that he could well be despatched to Paris for a brief visit next week.
Whereupon he grinned, and remarked, still giggling, "I'm evil,", and proceeded to announce that he would bring me back a gift - might bring me back a gift - comprising a kilo of Something. "But this is going to hurt: Your choice - a kilo of aged blue cheese, or a kilo of aged port"?
Advice welcome.........
Over lunch, a colleague (he of the port and blue cheese from a few nights ago), expressed stupefaction that I could spend time browsing blue cheese sites. the immortal sentence "I think you need a life" was uttered, (to which I was tempted to reply - "but this is my life").
Now, a dilemma: Aforementioned colleague over a shared meal (lunch) - the same gentleman who returned from leave some days ago with a suitcase full of delights including blue cheese and port, informed me today that he could well be despatched to Paris for a brief visit next week.
Whereupon he grinned, and remarked, still giggling, "I'm evil,", and proceeded to announce that he would bring me back a gift - might bring me back a gift - comprising a kilo of Something. "But this is going to hurt: Your choice - a kilo of aged blue cheese, or a kilo of aged port"?
Advice welcome.........
I am so tempted to post the meme with the Mexican girl "Why not both?" but indeed why not both??
What I mean if he can carry a kilo why not half a kilo of each?
BTW had an excellent coffee at a new cafe next to the local Apple store (where I dropped my phone off to replace the broken screen - I only had to pay 29 CHF as the phone itself is in top condition) and a decadent chocolate fondant. Was nice to read the new on paper rather than an app for a change. Well I do the same with my phone but often pick it up when I read the main articles, this time I read the whole paper (Tribune de Geneve, not the best French language Swiss paper - Les Temps is the best IMHO - but not bad).
What I mean if he can carry a kilo why not half a kilo of each?
BTW had an excellent coffee at a new cafe next to the local Apple store (where I dropped my phone off to replace the broken screen - I only had to pay 29 CHF as the phone itself is in top condition) and a decadent chocolate fondant. Was nice to read the new on paper rather than an app for a change. Well I do the same with my phone but often pick it up when I read the main articles, this time I read the whole paper (Tribune de Geneve, not the best French language Swiss paper - Les Temps is the best IMHO - but not bad).
He did say - with a glint in his eye - and an "I am evil and I love torturing you" grin (actually, the words were uttered in addition to the grin) that it is "one or the other - your choice."
Never came across this cheese (or any other American cheese) but form what I can gather, if you spy a cheese that is clothbound, this is usually a sign of quality.
