The Cheese thread.......

[0388631]

Goes well with preserves. With brie, I typically unwrap and place on a plate in the refrigerator for 24 hours so the outer layer dries out. I then bake it at a low temperature for 15-20 minutes. I take it out and wait a short while before spooning on some warmed preserves. Preferably seedless and organic. Because of its high fat content, it tends to remain somewhat runny even when cooled down. But due to it collapsing on itself at the edges of where it was cut, it'll keep the rest of the inner cheese in a gooey state. It's good for about an hour. Apricot is my personal favorite. Though orange marmalade and a small splash of brandy while heating the marmalade up is great, too.

I haven't tried this with Delice and don't think I would ever attempt it. Heated delice is effectively runny cream.
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Last week I had the plumbers in… they were amused (horrified?) by the odoriferous trail my plate of cheese made as I passed them on the way to eating it.
It certainly was not their usual Cathedral City.
Bless…

I bought a slice of livarot several years back from a now defunct cheese store. They wrapped it heavily and the odor still permeated. Very odd walking in public to my car and people sniffing around to see where the noxious odor was coming from.

I ate the entire portion that day on the account of not wanting either refrigerator to stink of it for weeks.

 

[arkitect]

I bought a slice of livarot several years back from a now defunct cheese store. They wrapped it heavily and the odor still permeated. Very odd walking in public to my car and people sniffing around to see where the noxious odor was coming from.

I ate the entire portion that day on the account of not wanting either refrigerator to stink of it for weeks.

I have to admit it is one of the quirks I love travelling back from Paris on the EuroStar.
The smelly hand luggage and bags!
By the time we get to St Pancras the carriage must smell something pretty off.

Reminds me of flying in SE Asia in the 80s when people used to smuggle Durian on to the aircraft.
Horrific!

 

[Scepticalscribe]

I have to admit it is one of the quirks I love travelling back from Paris on the EuroStar.
The smelly hand luggage and bags!
By the time we get to St Pancras the carriage must smell something pretty off.

Reminds me of flying in SE Asia in the 80s when people used to smuggle Durian on to the aircraft.
Horrific!

Absolutely: Livarot, Epoisses, Munster.........ah. You are not human - well, to my mind, you are not civilised human - if you fail to appreciate such olfactory pleasures.

That inimitable aroma sets my nostrils twitching, but only because of the salivating anticipation of being able to dip such luscious cheese into French bread, or slather it on freshly baked French bread.

 

[0388631]

I have to admit it is one of the things I love travelling back from Paris on the EuroStar.
The smelly hand luggage and bags!
By the time we get to St Pancras the carriage must smell something pretty off.

Reminds me of flying in SE Asia in the 80s when people used to smuggle Durian on to the aircraft.
Horrific!

Never had durian. Ice cream made of it can be found. Never tried it. Curiously, I've had jackfruit, it looks like durian but it isn't. Honestly, when in Europe, I go for the meats rather than the cheese.

 

[mobilehaathi]

I have to admit it is one of the quirks I love travelling back from Paris on the EuroStar.
The smelly hand luggage and bags!
By the time we get to St Pancras the carriage must smell something pretty off.

Reminds me of flying in SE Asia in the 80s when people used to smuggle Durian on to the aircraft.
Horrific!

Heh, one day I had brought quite a bit of cheese with me on the metro in Lyon. Even the locals weren’t too thrilled by that....

 

[Scepticalscribe]

Heh, one day I had brought quite a bit of cheese with me on the metro in Lyon. Even the locals weren’t too thrilled by that....

What was the cheese, if I may make so bold as to ask? Something seductively aromatic, needless to say......

 

[0388631]

Quite sure I was cursed at once, in my youth, while eating the remnants of fish and chips in a park in Marseille. You would think they'd appreciate seafood. French customs are rather uppity when they realize you're not there on holiday but for business. At least now. Got a nice grilling by a tightwad the last time. I get being protective of the French industries, but give me a break.

 

[arkitect]

Quite sure I was cursed at once, in my youth, while eating the remnants of fish and chips in a park in Marseille. You would think they'd appreciate seafood. French customs are rather uppity when they realize you're not there on holiday but for business. At least now. Got a nice grilling by a tightwad the last time. I get being protective of the French industries, but give me a break.

Where did you buy this fish and chips? By the time it got to Marseilles it must have been a tad past its sell by date?

I think it is a bit of a myth this Marseilles being a seafood destination.

As Jonathan Meades put it so well:

Bouillabaisse is Marseillois for "We saw you coming".

 

[0388631]

Where did you buy this fish and chips? By the time it got to Marseilles it must have been a tad past its sell by date?

I think it is a bit of a myth this Marseilles being a seafood destination.

As Jonathan Meades put it so well:

Bouillabaisse is Marseillois for "We saw you coming".

Fish market. Went from fish slapping around, knocked upside the head with a knife, filleted, battered and fried. Mid 90s, I think. Was long before the World Cup. Not really big on bouillabaisse. I'd rank it up there with ukha. Smells nice, tastes fine, but it's not something I'd want more than once every 4-5 years. Last time there, I kept it fairly health. Light, nothing heavy or rich. I'm not too enthralled by seafood like some are. I've caught plenty of prized fish on a boat and eaten it there (small stove). There's some stuff I don't like, too. Wouldn't say I'm a picky eater now or ever. Though after a few drinks I don't care too much. The French have a decent variety from light to hearty. The Bloc countries aren't bad either. It's the mayonnaise that bothers me. The Russians could eat mayo by the handful in future famine and not be bothered by it. Mayo is still a key food item here at various expat stores that litter the country.

 

[arkitect]

Fish market. Went from fish slapping around, knocked upside the head with a knife, filleted, battered and fried. Mid 90s, I think.

So why were they cursing?
I thought you were referring to a limp packet of Harry ramsden's variety you had smuggled across the channel.

If it was local fish and frites, why would they mind?

 

[0388631]

So why were they cursing?
I thought you were referring to a limp packet of Harry ramsden's variety you had smuggled across the channel.

If it was local fish and frites, why would they mind?

My best guess is it was either a no food zone, which isn't too strange, or I was making a mess. Probably both. Not wanting to be ageist, but people of a certain age demographic will whinge about anything. Even the wind. No, not the wind their partner passes.

 

[arkitect]

My best guess is it was either a no food zone, which isn't too strange, or I was making a mess. Probably both. Not wanting to be ageist, but people of a certain age demographic will whinge about anything. Even the wind. No, not the wind their partner passes.

Ha! Thanks. That clears it up.

 

[0388631]

Ha! Thanks. That clears it up.

I can't say I blame them. I didn't bother reading signs. We have cities here that are like that. Perpetual nanny states. It makes for a nice community, but it isn't cordial. I'm not sure how familiar you are with the terms "Leave it to Beaver" or "Mayberry" when describing a place or city. It's meant as an insult to communities, regions or cities that have a very clinical approach to everything. One city about 30 miles away does just that. Very tough on outdoor BBQ'ing, smoking (even if your yard), loud noise, etc. It's in the middle of nowhere and shameless people, mostly celebrities, tend to reside there so they can get away from their fans. A safe place for degenerates.

 

[mobilehaathi]

What was the cheese, if I may make so bold as to ask? Something seductively aromatic, needless to say......

Hmm, good question. This was a few years ago, but almost certainly there was camembert, époisses, St. Marcelline, and something seriously blue.

 

[Scepticalscribe]

Hmm, good question. This was a few years ago, but almost certainly there was camembert, époisses, St. Marcelline, and something seriously blue.

Sounds like my sort of shopping bag.

And I have no doubt whatsoever that you enjoyed it.

 

[0388631]

Made pasta a few weeks ago and used a small section of ricotta salata I'd purchased. Wonderfully pungeunt and nutty. Slight sweetness after the salt. We've been forgoing the use of parmigiano reggiano on pasta or other traditional cheeses in pasta based dishes for a while. Pecorino sardo is incredibly delicious in lasagna. A blue cheese based cream sauce is also divine on pizza and pasta with mushrooms, which harmonize the bite a blue may have. White stilton makes a fine cheese used in pastries.

 

[JamesMike]

Made pasta a few weeks ago and used a small section of ricotta salata I'd purchased. Wonderfully pungeunt and nutty. Slight sweetness after the salt. We've been forgoing the use of parmigiano reggiano on pasta or other traditional cheeses in pasta based dishes for a while. Pecorino sardo is incredibly delicious in lasagna. A blue cheese based cream sauce is also divine on pizza and pasta with mushrooms, which harmonize the bite a blue may have. White stilton makes a fine cheese used in pastries.

@Zenithal, makes my mouth water. I like the idea blue cheese sauce.

 

[0388631]

Can't say I've always had that effect on people.


Jokes aside, feta makes a decent cheese for a white sauce, but it requires some mayonnaise and olive oil to be more sauce like. Not to mention garlic and herbs. A classic bechamel has nothing on it.

You could probably use Greek yogurt instead but I'm hesitant in recommending it because of its tang. That and cooked yogurt has a weird consistency that's better in other dishes.

 

[Scepticalscribe]

@Zenithal, makes my mouth water. I like the idea blue cheese sauce.

@JamesMike, for blue cheese sauce: Dice the blue cheese first, (generous amounts) and melt it over a low heat in a heavy bottomed saucepan. Then, when it has melted, add double cream, and stir. This is how I prepare it to serve with pasta; I have been known to make a blue cheese sauce with three or four different types of blue cheese.

Today, I visited my cheesemonger and made some cheese purchases: The included a chunk of mature, aged, Cashel Bue, a slice of voluptuous oozing Brillat Savarin, some goat Gouda, a piece of wonderful Etivaz (a cheese not unlike Emmental or Gruyère, but better than both), some Taleggio, and a slice of creamy Époisses. They didn't have Gorgonzola (but expect a delivery tomorrow), otherwise, that would also have found its way into my basket.

 

[0388631]

Cut double the cheese, JamesMike. So you can have something to snack on in between chops.

 

[mobilehaathi]

Cut double the cheese, JamesMike. So you can have something to snack on in between chops.

Indeed, funny how cheese tends to disappear between cutting board and pan...

 

[0388631]

Indeed, funny how cheese tends to disappear between cutting board and pan...

It's a common theme at times in our home. Or like last month when I baked two foccaccias and 70% of the first one was devoured by yours truly. We don't have a dog, the kids don't eat bread and, well, I couldn't blame it on the in-laws stopping by or my folks.

 

[JamesMike]

@JamesMike, for blue cheese sauce: Dice the blue cheese first, (generous amounts) and melt it over a low heat in a heavy bottomed saucepan. Then, when it has melted, add double cream, and stir. This is how I prepare it to serve with pasta; I have been known to make a blue cheese sauce with three or four different types of blue cheese.

Today, I visited my cheesemonger and made some cheese purchases: The included a chunk of mature, aged, Cashel Bue, a slice of voluptuous oozing Brillat Savarin, some goat Gouda, a piece of wonderful Etivaz (a cheese not unlike Emmental or Gruyère, but better than both), some Taleggio, and a slice of creamy Époisses. They didn't have Gorgonzola (but expect a delivery tomorrow), otherwise, that would also have found its way into my basket.

Thanks, will give it a try this week and let you know the results.

 

[Scepticalscribe]

Thanks, will give it a try this week and let you know the results.

The heavy bottomed saucepan is important, otherwise the cheese may stick and burn; likewise, the low heat.

The first time I made this dish I did it the other way around - cream first, and attempted to drop and drip the cheese into the cream. Some of it never melted properly, remaining in chunky bits, and that taught me a lesson, namely, that I was doing it the wrong way around.

So, diced cheese, low heat, heavy saucepan and wooden spoon (for stirring) to hand; once it has melted and is about to bubble, add the cream. Salt isn't really necessary as most blue cheeses are quite salty enough already. Black pepper to taste - I usually add it when the cheese and pasta have met one another.

This is an adaptation of an early Nigel Slater recipe - I have been preparing it for the best part of twenty years, and it is one of those fool proof dinners that can be on the table in half an hour, as it takes half an hour to thirty five minutes to prepare from start to finish.

I prepare the salad (and its dressing) separately, the dressing will be added just as I am about to serve it; (or, sometimes, steamed spinach will go really well with this dish if it is winter and you don't wish to prepare a salad); then, bring salted water (with a dash of olive oil) to the boil for the pasta, - keep a few spoonfuls of the water the pasta was cooked in, once the pasta is cooked, drain it and return it to its pan seasoned with black pepper and dash of olive oil, and those few spoonfuls of cooking liquid, then add the blue cheese sauce and toss.

Only then - when the pasta is cooking - do you need to start the cheese sauce (although you will have done your dicing at the beginning of your preparations) - as it takes around five minutes to pull together.
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Cut double the cheese, JamesMike. So you can have something to snack on in between chops.

Indeed, funny how cheese tends to disappear between cutting board and pan...

Yes, this has been known to happen chez moi as well, I must admit. Blue cheese does not always find its way into the saucepan, this must be admitted.

 

[JamesMike]

The heavy bottomed saucepan is important, otherwise the cheese may stick and burn; likewise, the low heat.

The first time I made this dish I did it the other way around - cream first, and attempted to drop and drip the cheese into the cream. Some of it never melted properly, remaining in chunky bits, and that taught me a lesson, namely, that I was doing it the wrong way around.

So, diced cheese, low heat, heavy saucepan and wooden spoon (for stirring) to hand; once it has melted and is about to bubble, add the cream. Salt isn't really necessary as most blue cheeses are quite salty enough already. Black pepper to taste - I usually add it when the cheese and pasta have met one another.

This is an adaptation of an early Nigel Slater recipe - I have been preparing it for the best part of twenty years, and it is one of those fool proof dinners that can be on the table in half an hour, as it takes half an hour to thirty five minutes to prepare from start to finish.

I prepare the salad (and its dressing) separately, the dressing will be added just as I am about to serve it; (or, sometimes, steamed spinach will go really well with this dish if it is winter and you don't wish to prepare a salad); then, bring salted water (with a dash of olive oil) to the boil for the pasta, - keep a few spoonfuls of the water the pasta was cooked in, drain it and return it to its pan seasoned with black pepper and dash of olive oil, and those few spoonfuls of cooing liquid, then add the blue cheese sauce and toss.

Only then - when the pasta is cooking - do you need to start the cheese sauce (although you will have done your dicing at the beginning of your preparations) - as it takes around five minutes to pull together.
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Yes, this has been known to happen chez moi as well, I must admit. Blue cheese does not always find its way into the saucepan, this must be admitted.

@Zenithal, I would never be undisciplined and snack on the cheese! OK, yes I would.