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The Cheese thread.......
- Thread starter rhett7660
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Juicy Fruit? That would be a cool fruit flavour, (if it tastes like Juicy Fruit used to, back in the day).
That's the one. I've read theories they've used the fruit for inspiration or actually used extracts of it long ago. The fruit freezes well if you want to keep a bag or two of it for smoothies.
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I just blame it on the cats. They have that "who, me?" look on their faces even when they're guilty, which is often enough I figure it all evens up eventually... but these two are not nearly as bad as an orange tabby I had in the city; that cat had an arm so long and so double jointed he could snake a burger off a plate from beneath the coffee table in an instant if we were distracted by something else going on in the room.
All winter long for some reason I craved simple salads with feta on romaine and some oil and vinegar dressing. Clearly that's meant for a summer night, not dead of winter. Could be dryness in the house from forced air heat; I count on draftiness to supply moisture enough and perhaps that's not always the case.
Anyway I'm still in that feta rut and still enjoying it. If spring ever gets here I'm off to Ithaca for a re-up on other sorts of cheese. I'm down to slivers of provolone and romano, no blue, an ounce of a havarti, a tiny bit of Vermont cheddar. Pretty soon it will be mystery cheese sandwich night on the grill... all the teeny leftovers at once. If it's delicious, lucky me. If this side of that, then the solution is some mustard and dill relish...
Sounds like it is time for a cheese run to the city once the snow melts, even a little.......
Our 18yo cat has developed a taste for Cheddar… Extra mature (Just Cheddar, not Brie or Parmesan or anything else). She never liked cheese, but this past year or so I can't sneak a piece without her waking up from sleep (which is what she does mostly nowadays) and demanding her share.
[doublepost=1521629707][/doublepost]
Yup.
How does the saying go?
"Like eating custard over an open sewer…"
Our 18yo cat has developed a taste for Cheddar… Extra mature (Just Cheddar, not Brie or Parmesan or anything else). She never liked cheese, but this past year or so I can't sneak a piece without her waking up from sleep (which is what she does mostly nowadays) and demanding her share.
[doublepost=1521629707][/doublepost]
Yup.
How does the saying go?
"Like eating custard over an open sewer…"
Some years ago, when I was teaching in an old prestigious university and my brother was studying to be a lawyer, we shared a rather lovely city centre flat.
One night a furry gentleman paid us a visit, and being a person of refinement, taste and discernment, I was prepared to indulge the idea (when we were debating what form the bait should take) that the furry gentleman was also in possession of a refined palate, which led to my placing a piece of Roquefort in the mousetrap.
Two nights later, the Roquefort remained untouched, and my brother snorted that industrial cheddar, the redder and more full of additives, odious e-numbers and preservatives the better, would be his choice of bait for the trap, and while he applauded that I thought to send the furry gentleman off to the next life on a gustatory high stuffed with Roquefort, he was of the opinion that something more brutally obvious would be more appropriate.
It was.
The cheddar, red, industrial, indestructible, and perfectly functional worked a treat.
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Always blame it on the cat is a good idea.
I
After all, we only live a couple miles from the source.
I'll have you know that this isn't just any old, red, industrial, indestructible Cheddar.
After all, we only live a couple miles from the source.
I
I'll have you know that this isn't just any old, red, industrial, indestructible Cheddar.
After all, we only live a couple miles from the source.
I would have offered aged, mature, artisan Cheddar to the furry gentleman (and risk having it declined, as was the Roquefort) - and I have driven past the place in question when visiting my friends in Bristol - but my brother was of the view (correctly, as it transpired) that something seriously industrial was what was required in the circumstances.
A little Gorgonzola Dolcelatte on fresh French bread with Kenyan coffee and freshly squeezed citrus juice for breakfast.
American Blue Cheese is my single favorite cheese, however the other day in the grocery I purchase a slice of Gorgonzola made by an Amish Company (Salemville) which was more expensive but looks identical to blue cheese with the same penicillin mold, from the same company, which I normally buy. The taste is basically identical, but my initial impression is that it is creamier. I’ll report back when I revert back to the blue cheese for a comparison. I know you can hardly Wait!
How fortuitous that this thread popped up just now. I'm having some recently acquired cheese as I type! A couple of wedges of brie, a slice of a Thomas Hoe Stevenson Blue Stilton (very dry and aged with an interesting rind) and some Bavarian Cambozola A very creamy brie like blue. So yummy!
My cheeseboard last week-end included Camembert made from 'spring' milk, Époisses, Münster, Gorgonzola Cremosa, Blu d'Auvergne, Etivaz, aged Gouda, and St-Nectaire.
Good choices. I daresay I’ll be enjoying several of these quite soon myself.
Well I recently (beginning of this week) bought a wedge of etivaz myself. Needless to say it is already gone.
I still have emmentaler, feta and today bought some parmigiano reggiano.
I still have emmentaler, feta and today bought some parmigiano reggiano.
Your palette is more experienced than mine. I'm familiar with 4 of the above, not a Gouda fan in particular.
Try a - the - very aged one; a three year old.
It is hard to cut, (that it putting it mildly) and is a deep apricot orange in colour, almost terracotta, with a rich buttery savoury flavour interspersed with crystalline explosions of pure taste in your mouth of caramel or fudge like goodness.
A Brie?- which I have had recently (astonishing) - or the amazingly aged Gouda?
Ah I was thinking of the Gouda (a bit younger than the aged you were talking of), although a Brie studded with truffles sounds awfully good too...
I’ll have to ask the cheesemonger if she has any....
I have never seen a Gouda (and it would be a young one) with truffles.
Gouda (young) is sweetish and inoffensive, perfect breakfast cheese; aged Gouda is that heavenly fusion of deeply savoury and intensely caramel and fudge and butterscotch sweetness - crystalline explosions of taste in your mouth - I couldn't see anyone attempting to unbalance that with truffles.
However, I did recently see (buy, taste, consume, devour) a Brie with a layer of truffle - almost like that layer of ash one sees sometimes in some cheeses.
This Brie was almost liquid - that indeterminate but extraordinary state exactly between liquid and solid, but perfect for scooping with bread, savoury biscuits, spoons....and it was, er, divine.
Ah, our neighborhood cheesemonger in France often has a fabulous young truffled Gouda, I always take a very large chunk back home with me. It’s excellent in pretty much everything, one favorite is to melt it into scrambled eggs with a side of crusty bread.
But yes aged Gouda is an entirely different entity and also utterly delicious.
I will ask her about the Brie in a few weeks and I get over there...