Exactly.
On French bread, or French bread toasted, or on savoury biscuits. Yum.
Irresistible.
Actually, I am quite capable of taking a spoon to Gorgonzola Cremosa.
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The Cheese thread.......
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Exactly.
On French bread, or French bread toasted, or on savoury biscuits. Yum.
Irresistible.
Actually, I am quite capable of taking a spoon to Gorgonzola Cremosa.
Lunch was a cheeseboard (with toasted French bread). The cheeseboard played host to Fourme d'Ambert, (a blue from France), Doruval (a washed rind cheese from the Netherlands), aged mature Gouda, goat's Maasdammer, oozing delightful Camembert, and Brillat Savarin.
There's a block of cave aged gruyere with that lovely amber like rind with calcium crystallization in the refrigerator. We haven't gotten around to eating it. I can hear it call my name each time I stroll by the refrigerator. Probably bake some rosemary biscuits this weekend for it. Need to trim our rosemary bushes anyway. Get rid of the old flush.
Reblochon, (aged and oozing maturity), aged Cashel Blue and aged Parmigiano Reggiano were all purchased today.
Gorgonzola Cremosa generously slathered on French bread toasted for breakfast both today and yesterday. Yum.
Returned from a short work trip of just over a week abroad and found a need to stock up on cheese.
Purchased Gorgonzola Cremosa, Époisses, Camembert Rustique, young Goat's Gouda, aged Comté, Stilton, and Vacherin Mont d'Or.
Purchased Gorgonzola Cremosa, Époisses, Camembert Rustique, young Goat's Gouda, aged Comté, Stilton, and Vacherin Mont d'Or.
Some cheese shopping today: Gorgonzola Cremosa, Camembert Rustique, aged Coolea, mature Stilton, Époisses, Vacherin Mont d'Or, Münster, Étoile du Vercours (Le Petit Tentation Forage Double Cream) and Schnebelhorn.
A nibble of some gorgeous (and ripe) aged Stilton and some vintage port (Ramos Pinto Vintage 1991); a match made in some abode of the gods.
I like this thread. I like cheese very much but don’t know how to get my hands on these things.
The market (Lund’s-Byerly’s) has a nice selection. There’s a Russian deli nearby that has an amazing array of meats and cheeses. I just point, smile and nod a lot.
The market (Lund’s-Byerly’s) has a nice selection. There’s a Russian deli nearby that has an amazing array of meats and cheeses. I just point, smile and nod a lot.
Do they give you a taste of the cheeses as well?
In my cheesemonger's, some of the cheeses are better at certain times of the year (and they will often tell you, and recommend that you taste a few). Stilton is coming into its own at the moment - there is a reason it tends to sell well at Christmas.
While I love blues, I tend to taste the few I have my eye on, as they will vary from week to week. Yesterday, the Stilton was excellent, so I bought some.
Breakfast was French bread (toast) and cheese. Specifically, Époisses, Camembert Rustique, Gorgonzola Cremosa, a little Stilton and Schnebelhorn were all consumed - in turn - with toasted French bread.
I bought some lovely cheeses today: Gorgonzola Cremosa, Bleu d'Auvergne, Vacherin Mont d'Or, Camembert Rustique, Brie de Beaux (with raw milk), aged Gouda, Époisses, and Schnebelhorn.
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Ah, apricot Stilton tends to make an appearance at around this time of year; it can be lovely, as can cranberry Stilton.
Delice is delicious - especially at breakfast, and you can never go wrong with a good aged cheddar.
i has this melted on toast
Seriously good idea.
My breakfast was French bread, with several cheeses: A small cheeseboard which contained Bleu d'Auvergne, Gorgonzola Cremosa, Époisses, raw milk Brie de Meaux, Vacherin Mont d'Or, and Schnebelhorn.
For breakfast, I enjoyed Gorgonzola Cremosa, Brie de Beaux (made from raw milk), Vacherin Mont d'Or and aged Gouda all on toasted (French baked) rye bread. Served with coffee and freshly squeezed fruit juice.
Still plenty of time to order or buy what's available. I wanted the Lancashire bombs simply because the cheese monger tends to sell out fast and limits how many 'bombs' a customer may buy. We'll be trying some new cheeses this year, but I already have a few large cuts of Delice on reserve, but yet to be ordered. I may put those off until Christmas.
And... I say that only because in the hustle and bustle of guests, I can sneak in large slices at three in the morning.
Well, do bear in mind that this is the time if year when the blues tend to be superb, or, at their best.
There is a reason that Stilton (and its cerulean siblings) often appears on cheeseboards at Christmas.
Of Stilton? Yum.
You have no idea - well, you probably do - of how rapidly an 800 gram wedge of splendid Stilton cheese can be - ah - reduced - in the hands (and most) of someone suitably greedy with an insatiable appetite for glorious and in season blues.