I was just milking the word for its humorous ambiguity.
Quite amusing, and such jokes tend to age quite well.
I was just milking the word for its humorous ambiguity.
I had a surprisingly decent Morbier the other day. I say surprising because the French cheese that is allowed into the US is almost uniformly bland and listless in comparison to what you get over there.
Ripe tomatoes, watermelon, feta, and mint is definitely a favorite salad of mine!
Smoked Gouda is my absolute favorite cheese. I could eat it with anything!
I like provolone too (I'm a fan of just about any white cheese, actually), but it can't top the creamy, sharp taste of gouda.
To hell with smoked, get Gouda with black truffles!
Roblechon, Pont L'eveque, roquefort, Gruyere, and for nostalgia... La Vache Qui Rie LOL.
Extra mature cheddar is a favourite. Goes well on anything. Especially on toast.
Used to have a goergous smoked goats cheese as well.
Sadly these days I don't see much cheese action as I'm downsizing!
Quite amusing, and such jokes tend to age quite well.
Extra mature cheddar is a favourite. Goes well on anything. Especially on toast.
Used to have a goergous smoked goats cheese as well.
Sadly these days I don't see much cheese action as I'm downsizing!
1 lb is $16 at Costco compared to other places where it's $27 a pound. I've been buying it since my Costco began carrying it earlier in the year.One of my favorites!!!!! First tried it in Napa Valley during a wine tasting event me and the wife went on. Have loved it ever since.
I have never had it in an omelette though!
Treat yourself to one of the Snowdonia Cheese Co's 200g offerings: http://www.snowdoniacheese.co.uk/cheese/black-bomber/
If you grow your own tomatoes, the Black Bomber does go very well with the impossibly sweet Sungold cherry tomato.
Generally, I'm not a big fan of Cheddar + additives – though I have had a good, strong Warwickshire Cheddar with chilli – so I might be tempted by Snowdonia's Red Devil.
Has anyone tried Donkey cheese? Very tasty!
But Cheddar from Cheddar - such as the Montgomery Cheddar do not contain additives.
Has anyone tried Donkey cheese? Very tasty!
Has anyone tried Donkey cheese? Very tasty!
Apologies – by 'additives' I meant the kind of things in that link. Things like bits of chilli, apple, chives. To my mind a good cheddar should be just that; if I want anything else (A good friend makes very good red onion marmalade at this time of year) I prefer do it myself!
One of the few cheeses I like with 'additions' - not 'additives' - is the version of Wensleydale with cranberries that is available around Christmas time; for once, as a seasonal speciality cheese - this works well on a cheeseboard.
As you suggest, buying from a cheesemonger also allows one to sample small quantities of unfamiliar products. The purpose of my original post to Applefanboy was to suggest that despite him ‘downsizing’ he could acquire an individual 200g cheddar and not feel he was depriving himself too much!One of the few cheeses I like with 'additions' - not 'additives' - is the version of Wensleydale with cranberries that is available around Christmas time; for once, as a seasonal speciality cheese - this works well on a cheeseboard.
As you suggest, buying from a cheesemonger also allows one to sample small quantities of unfamiliar products. The purpose of my original post to Applefanboy was to suggest that despite him ‘downsizing’ he could acquire an individual 200g cheddar and not feel he was depriving himself too much!
Black Bomber is coated in black wax (hence the name of course) However, the 200g version would barely be described a ‘grenade’.
I was pleased to see your mention of Cashel Blue in your earlier post. I believe they also make a sheep’s milk version which I would be interested to try.
I grew up in Fethard, County Tipperary where they’re made. When very young I met the Grubb family (who make them) a couple of times.
By the way, my use of the word ‘additives’ was to indicate a gentle disdain – not for reasons of purism, authenticity, etc. – as a single person I simply find it impractical to keep more than a couple of cheeses on the go! It’ll invariably be ‘extra mature cheddar plus one’ purely for the versatility of cheddar. Additions reduce the versatility somewhat!
The ‘plus one’ is frequently Roquefort.
Your guests must love your cheeseboard!
There was a delightful cheddar (was it really 'cheddar' or did I just think it was?) I had some time ago, from the UK, which was streaked with blue mold. I think maybe Shropshire Blue? Ouf, delicious in any event.
While it doesn't surprise me, there is a cheese really called Donkey cheese?!! I have never heard of this, let alone tasted it! Is this something you can purchase in the states?
I personally love eating pecorino romano. All that sheepy goodness is wonderful.