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The Cheese thread.......
- Thread starter rhett7660
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I can't live without cheese
I'll take this post at face value (not least, as I cannot abide emoticons) and simply say 'welcome to the thread'.
Indeed.
Spent some time between writing stuff perusing articles about cheese.......
I'd gladly be Jessica Chastain or Karen Gillan's companion. *sigh*
Anyhow, I had some melted Vacherin Mont D'or on pumpernickel last night with some curry squash soup. Ok the latter was bought but is an organic brand from the local markets. Simple but perfect.
Melted Vacheron Mont D'Or - wonderful, what an excellent seasonal choice - on pumpernickel bread. Yum.
Garlic brie and some nice delice. Finally.
I've got no idea who those are. I looked at one, she seemed famous. Is Chastain well known? I'd spent the last six years thinking Henry had married Catherine's sister, Dotty, or whatever her name was. Either way, cheers to them. I avoided reading a few UK papers because I knew the comments sections would be vile.
Yum; what is garlic brie like?
Neither do I; these names mean nothing to me.
That is actually very funny; I laughed reading it.
I will let you know in 2-3 weeks. It's firm now since it was recently made. It'll be further aging until it's nice and semi-liquid inside. Unfortunately, I did not sample it as the thought hadn't crossed my mind. It could be bad or it could be very good. It's one of those things that's very in-the-air until you actually try it. In other words, it might taste wonderfully exciting to one person and dreadful the next.
I did buy some DOP Parmesan recently from a new dairy I didn't quite like. The salt content wasn't up to snuff and the cheese as a whole fell below my standards. Onto pasta it will go. I only bought a quarter kilo.
The delice, on the other hand, is always a welcome treat. I believe that despite our many culinary differences, we can both agree that delice may as well be sent from the proverbial heavens of whichever deity or lifeform you believe in.
I've always wanted to try a baked delice, but I fear it would be incredibly messy if the shell failed.
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Goes to show how much I care about the whole thing. I appreciated their mother's good will and humanitarian efforts.
Last year, spying a special Christmas season release, or experiment, I purchased a truffle Brie - a Brie with a line of truffle going through it looking a little like a Morbier. This didn't work - actually, to be perfectly frank, it was horrible - but I bought some because I like both Brie and truffles - but, not, as I now know, together. This is because a good Brie doesn't need to be anything other than a Brie.
Good luck with the garlic Brie (again, two treats that I love, but I am not so sure that they are best together); I'd have tasted before buying, but a little rash experimentation never hurt anyone.
Then, for Valentine's Day, a hideous horror was on display - a heart-shaped Delice with, yes, again, a fetching line of truffle. That cheese (I bought it at a discount after Valentine's Day) was surprisingly good - cream and truffles do work well together.
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Can't be as bad as the stupid shenanigans I've seen here. Rather cheapens the mood of the holiday.
I've done truffle brie... not good. Truffle has its place, and it should be very limited on what it goes on. It overpowers a lot of food. Rosemary and hard cheeses, particularly from goat milk, work wonderfully.
Off to my film now. Enjoy your many espressos of the day!
Truffle, double cream, mushrooms, garlic - all work superbly well together. (Superb on pasta).
But, agreed, truffle is best used sparingly.
And now, yes, coffee beckons......
Some years ago, around Christmas time, I had friends over, and I baked a Vacherin Mont D'Or - and had also drizzled some white wine (a little Chablis) into a hole cut into the top while it was baking; crusty French bread ready to serve - divine.
I no longer eat dairy.
No. Nothing compares with seriously good cheese.
I guess I should have mentioned as an attractive ginger Gates Mcfadden (Dr. Beverly Crusher from Start Trek:TNG a series of which both Scepticalscribe and I are both devoted fans) . Ms Chastain is actually well regarded as an actor and played in Interstellar a film I enjoyed- but also films I didn't care for. Ms. Gillian was a companion of the 11th Doctor in Doctor Who.
In cheese related matters I had a terrific spinach/gorgonzola pizza in one of the better places in town this week. I have come to the conclusion that it is better to feature one cheese (besides mozzarella) in this way rather than the four cheese pizzas that often leave the milder cheeses obscured. I also have a nice lunch in a hotel in Montreux to celebrate the end of our university semester and enjoyed cognac and a fine cigar (I actually don't smoke but as you don't inhale cigars I enjoyed it) with fellow staff once students had left.
Gorgonzola and spinach (with double cream) and served with (or on, or stirred into) pasta strikes me as a much better use of this stunning combination - (than pizza) which is one I love by the way.
Agree that four-cheese pizza rarely works as it should; now, as it happens, I have prepared a four blue cheese pasta sauce.......which was sublime.
Cheese: I have prepared diced cheese (Parmigiana Reggiano, Grana Pardano, and Edamaer) in a bowl.
Now, the debate concerns what beverage - as in alcoholic beverage - I should contemplate serving (to myself) with them.
Now, the debate concerns what beverage - as in alcoholic beverage - I should contemplate serving (to myself) with them.
I can't stand blue cheese - makes me gag - and that is sad, because I enjoy good food and so many gourmands love it.
But I do love cheese. Some of the best are not exotic, either. A few of my favorites:
But I do love cheese. Some of the best are not exotic, either. A few of my favorites:
- Parmesan Reggiano (the 'Reggiano' part makes all the difference)
- Mimolette (great for melting and cheese sauces)
- Tête De Moine (wonderful for Hors d'Oeuvres but you are "supposed" to shave it with the special "girolle" apparatus, which feels completely pretentious)
- Fresh Mozzarella (simple and satisfying; caprese sandwiches are ambrosia)
- Aged Sharp Cheddar (classic, versatile. Great as a topping)
- Gouda (One of my favorites for sandwiches)
- Manchego (have made good hot-pressed sandwiches with it)
- Paneer (adds great texture to Indian dishes, easy to make yourself)
- Halloumi (Can be grilled all by itself...'nuff said)
Yeah it feels that way, but it is absolutely the way to eat it. Those little pale flowery cones just melt in the mouth...
Halloumi is way too addictive. Grill it with some fresh veggies just roasted. Good bread... Really easy two eat maybe 2-3 kilos of the cheese itself in a sitting. I've always wondered if you could denature the bonds in the cheese using culinary grade sodium citrate...
Now, other blue cheeses may also beckon during the festive season to be served with either port or rich, smooth Italian red wine.
Dinner - cooked by an Italian colleague (spaghetti alla puttanesca) with Italian red wine (supplied by your humble scribe) and port and blue cheese supplied by a British colleague. Seriously sublime.
[doublepost=1514407109][/doublepost]Oh, and I forgot to mention that I supplied the Parmigiana Reggiano and Grana Paradano for grating over the pasta......
[doublepost=1514407109][/doublepost]Oh, and I forgot to mention that I supplied the Parmigiana Reggiano and Grana Paradano for grating over the pasta......
Oh, I wish I had been there!!! That sounds like a delicious meal! Puttanesca -- one of my favorites, with my most-loved ingredients! Kalamata olives, green olives, garlic, capers and anchovies, not to mention D.O.P. San Marzano tomatoes, are always at hand in this household! I enjoy pasta at least a couple of times a week. I should have been born and raised in Italy, I swear -- I absolutely adore Italian foods and especially pastas of any sort.
He had brought all the ingredients from Italy - and yes, it was a delicious meal.
Lots of olive oil as well; the dish - while cooking - smelt absolutely divine, and had that lovely, rich, oily taste of homemade Italian tomato sauce.
One of my colleagues arrived a little late, and remarked that he knew dinner was ready, because, apart from the incredible aroma, three cats were sitting outside, laying siege to the room where we were eating, in the (vain) hope of being offered morsels. (Fat chance - we devoured everything).