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The Cheese thread.......

My cheesemonger sent me a picture of Vacherin Mont d'Or - its surface beautifully punctured with sprigs of thyme and cloves of garlic, and drizzled with a little puddle of white wine - emerging from an oven.

Whimper.
 
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There's a 2.2 kilo wheel of Manchego in the refrigerator calling my name. Alas, it'll have to wait until Sunday.

I haven't had any exciting cheeses lately. I don't think I even had a single piece during our holiday startup last month.
 
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Zenithal said:
There's a 2.2 kilo wheel of Manchego in the refrigerator calling my name. Alas, it'll have to wait until Sunday.

I haven't had any exciting cheeses lately. I don't think I even had a single piece during our holiday startup last month.
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Well, I'm sure that you will enjoy it when you do finally have the opportunity to respond to its greeting. Do you have membrillo (classical Spanish quince paste) to serve with it?
 
Scepticalscribe said:
Well, I'm sure that you will enjoy it when you do finally have the opportunity to respond to its greeting. Do you have membrillo (classical Spanish quince paste) to serve with it?
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I've got fresh quinces in the fridge. They'll be cooked down tomorrow.
 
Zenithal said:
I've got fresh quinces in the fridge. They'll be cooked down tomorrow.
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Ah, excellent.

Actually, I love quinces in any shape or form, (they are lovely cooked with cooking apples in an apple tart, or pie) and, in membrillo, (which my mother loved), any sharp cheese (such as Manchego) or a goat's cheese, is exceptionally well partnered.
 
Bought some Brie @ $13 pound. That’s expensive as compared to my currently favored Salemviile Brand Blue cheese at about half that, not that you can’t find expensive blue cheeses out there, some as high as $15 a pound.
 
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Huntn said:
Bought some Brie @ $13 pound. That’s expensive as compared to my currently favored Salemviile Brand Blue cheese at about half that, not that you can’t find expensive blue cheeses out there, some as high as $15 a pound.
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Enjoy your Brie - when mature and lusciously liquid, it is a gorgeous cheese; and blues are brilliant at this time of year.
 
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JamesMike said:
Now that sounds like a good New Year's Eve. Enjoy.
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Thank you. I shall.

Colleagues will bring what they can - I shall supply my iPod (over 10,000 pieces of music on it), and I shall also supply some cheese (hard cheese such as Grana Pardano, and Parmigiana Reggiano), wine glasses, wine bottles, a bottle opener, perhaps some salami as well.......

Others shall supply water, ambient lighting, port, blue cheese......biscuits, crackers.....

Yes, I think we may see in the New Year in some small style.......well, hopefully.
 
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The small pleasures of life: There is some blue cheese in my fridge - refugees from our New Year's Party. It is quite pathetic the degree of pure pleasure I take from contemplating this.
 
Scepticalscribe said:
It is quite pathetic the degree of pure pleasure I take from contemplating this.
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No, it isn't. I hope it isn't. Cheese, for me at least, has always been one of those foods I will greedily enjoy and be enthralled in while eating and savoring it. It's comfort food before the concept of comfort food was known as what it is today. From peasant to aristocrat, cheese has always been enjoyed.

And I will never feel ashamed for enjoying pounds of it in a 48 hour period, for example...
 
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Zenithal said:
No, it isn't. I hope it isn't. Cheese, for me at least, has always been one of those foods I will greedily enjoy and be enthralled in while eating and savoring it. It's comfort food before the concept of comfort food was known as what it is today. From peasant to aristocrat, cheese has always been enjoyed.

And I will never feel ashamed for enjoying pounds of it in a 48 hour period, for example...
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Ah, sigh. Bliss. Excellent. And agree completely.

Someone else who understands the pleasures of sheer, unadulterated, uninhibited greed as applied to the contents of a cheese board.
 
Scepticalscribe said:
Sod arteries, and sod cholesterol.......
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I knew I was in the wrong thread even to mention such things. ;)

Today I'm indulging in feta cheese again, this time to adorn a sauteé of celery, onions, carrots, kale, with toasted artisan bread torn into spoon sized bits and mixed into a bit of chicken broth seasoned w/ thyme, salt pepper. Winter feast!
 
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Went to a local wine restaurant and had some outstanding new cheeses but sadly I do not remember the exact names.

  • An aged sharp cheese that was actually soft and outstanding
  • An aged goat cheese that had various herbs added to it
  • Another aged goat cheese that was the hardest of the bunch that was actually our favorite of the bunch
I checked their website however their cheese list changes since they get them from the local cheese places.
 
My boss turned up outside my door last night with some Gorgonzola and Parma ham; (I won't deny that she knows how to press some of my buttons in a good way). We shared a bottle of Montalcino, which I provided.
 
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Scepticalscribe said:
My boss turned up outside my door last night with some Gorgonzola and Parma ham; (I won't deny that she knows how to press some of my buttons in a good way). We shared a bottle of Montalcino.
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Dude, are you kidding me ?!!! This is pi$$ing me off now !

How come you ended up with the nicest German-speaking, wine-sharing, knocking-on-your-door co-workers, while mine were born out of my worst nightmare ?

:confused:
 
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maculateConception said:
Dude, are you kidding me ?!!! This is pi$$ing me off now ! :D

How come you ended up with the nicest German-speaking, wine-sharing, knocking-on-your-door co-workers, while mine emerged from my worst nightmare ?
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Well, let's put it down to the environment........the work environment and the - ah, wider - environment, which - ah - has to be seen to be believed.

You forgot the Scot who brings me outrageously expensive - but quite sublime - port (I reimburse him) and who happily shares his largesse.

However, this boss is decent, a complete workaholic, but very decent. I have had horrors, and have worked for (not for very long, mind you) people whom I disliked and didn't respect.
 
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