The Cheese thread.......

[Scepticalscribe]

To his words, it was a "new" brie and needed some ripening before it could be enjoyed. With most imported bries I've bought from his establishment, I've usually let it sit for a few weeks nearing its peak point so the interior is nice and velvety. The same brie bought and then consumed within a week simply isn't there despite being delicious. Though I would use that brie in a bake or sliced and served on top of freshly made pizza. It holds its shape relatively well despite the heat. Though, for the former, it can get runny at times due to pockets of retained heat.

I had a few samples of the new lot he'd imported in. It definitely needs a few weeks. There were a few brined cheeses that were remarkable but I may special order those in the summer for salads.


Likewise, I've bought "newer" delice that wasn't as good as riper delice. And there was no delice this year. Anywhere actually. I couldn't find it in any store I usually saw it in. Shortage or people simply not buying it enough. I didn't seek to order it. I've ordered wheels of delice before. Let me tell you. That's not a wise move for the waistline.

Good quality Brie - especially ripe or mature Brie - doesn't need a pizza; instead, it just needs to be a part of a cheese board, served with some good quality (preferably French) fresh bread, good wine and a healthy appetite.

A bake maybe, but a pizza.......no. No.

 

[0388631]

You're missing out on experiencing a young brie on a wood fire cooked pizza. Think of a thin, crispy Neapolitan but not a Neapolitan with thin slices of young firm brie placed atop after taking it out. Young bries are almost too spongy to consume with bread or alone.

 

[LizKat]

Some snippets of havarti, brie, camembert, gouda and a tad of goat cheese, all largesse left over from a little pre-New Year's gathering. Everyone got to take some home from that event. I will admit I wasn't shy about showing my elbows to get to that table before the options were down to pre-sliced cheddar, since a lot of it had been brought in from shops 60 or a hundred miles away from here.

 

[Scepticalscribe]

Some snippets of havarti, brie, camembert, gouda and a tad of goat cheese, all largesse left over from a little pre-New Year's gathering. Everyone got to take some home from that event. I will admit I wasn't shy about showing my elbows to get to that table before the options were down to pre-sliced cheddar, since a lot of it had been brought in from shops 60 or a hundred miles away from here.

Any blues on that (mouth watering) list?

Delighted that your elbows were in working order. I'd have made my way to that table myself.

 

[LizKat]

Any blues on that (mouth watering) list?

Delighted that your elbows were in working order. I'd have made my way to that table myself.

No blues among the remainders, I guess we destroyed them in place immediately...

 

[Scepticalscribe]

No blues among the remainders, I guess we destroyed them in place immediately...

Yes, the good stuff gets scoffed first, doesn't it?

I'd target the blues at such a table, myself, so small surprise that none remained for when raiders swooped.

 

[decafjava]

Yes, the good stuff gets scoffed first, doesn't it?

I'd target the blues at such a table, myself, so small surprise that none remained for when raiders swooped.

Raiders of the Lost Quark?


Deepest apologies, no blue cheese I know rhymes with ark.

Ok I'll get my coat.

 

[Scepticalscribe]

Raiders of the Lost Quark?


Deepest apologies, no blue cheese I know rhymes with ark.

Ok I'll get my coat.

They don't have to rhyme with "ark", just some of their own poetic names.

Raiders of the lost (or feloniously removed) Roquefort?

 

[0388631]

Ok I'll get my coat.

I've been craving herring under a fur coat for a while now...

 

[decafjava]

I've been craving herring under a fur coat for a while now...

I actually can get that at a small Eastern European/Russian grocer near my place and have a few times. It's amazing.

 

[Scepticalscribe]

You're missing out on experiencing a young brie on a wood fire cooked pizza. Think of a thin, crispy Neapolitan but not a Neapolitan with thin slices of young firm brie placed atop after taking it out. Young bries are almost too spongy to consume with bread or alone.

No, you want them oozing with sublime maturity and the sinuous confidence of age.

 

[decafjava]

No, you want them oozing with sublime maturity and the sinuous confidence of age.

I can approve of both options though ... it seems a waste to consume a young brie.

 

[Scepticalscribe]

I can approve of both options though ... it seems a waste to consume a young brie.

Actually, for that precise reason, I never buy a young Brie; you want it to have developed flavour and texture, and that means allowing it the time to mature.

When I see it bulging, with dreams of oozing and bursting out of its chalky confines, I know it is then time to indulge.

 

[Mars56]

emmetaler. Holey ****!

 

[Scepticalscribe]

Bought some cheese today: Gorgonzola Cremosa, aged Stilton, extra mature Gouda, Brie, Münster, Taleggio, a local cheddar, and Cooleeney - an Irish cheese somewhat akin to Brie or Camembert when mature (today, it was stunning, normally, I don't much care for it).

My more usual preference for Camembert could not be met, not least because the Camembert was insufficiently mature.

 

[Scepticalscribe]

Enjoyed a cheeseboard (with rye bread and Chateau Margaux).

The cheeses included some Münster, Gorgonzola Cremosa, aged Stilton (in perfect condition), Brie de Meaux, Gouda and Taleggio.

 

[mobilehaathi]

Enjoyed a cheeseboard (with rye bread and Chateau Margaux).

The cheeses included some Münster, Gorgonzola Cremosa, aged Stilton (in perfect condition), Brie de Beaux, Gouda and Taleggio.

Fabulous!

 

[Scepticalscribe]

Fabulous!

Thank you; that spell check is driving me nuts - Brie de Meaux, which I hadn't misspelled, but which the damned spellcheck insisted needed to be changed.

Anyway, it was delicious, and matched the wine wonderfully.

 

[Scepticalscribe]

Toasted French rye bread, served with Brie de Meaux, Gorgonzola Cemoosa, and Taleggio.

A later slice of toasted rye bread was served with butter and homemade three fruit (Seville orange, grapefruit and lemon) marmalade; served with freshly squeezed fruit juice (a blend of grapefruit and orange) and coffee made from a blend (of my own devising) from the Horn of Africa, a blend of Ethiopian, Kenyan and Yemeni coffees.

 

[0388631]

Had porridge this morning with a few slices of brie, left to ooze, topped with chopped toasted nuts, finely chopped candied ginger, dried currants, and some apricot preserves. Delicious. One of the smaller bries has now ripened and it's gloriously delicious. Took a small brie, basil and tomato sandwich to work for lunch.

 

[Scepticalscribe]

Visited the farmers' market and cheesemonger's today: My haul included: Gorgonzola Cremosa, Taleggio, aged Stilton, Gouda, Comte, Camembert, Brie, and Vacherin Mont D'Or.

 

[0388631]

Apricot stilton and aged gouda were on my list today.

 

[Scepticalscribe]

Apricot stilton and aged gouda were on my list today.

The apricot Stilton is a white Stilton, isn't it?

I've had it, and prefer it to the version with cranberries, but, most of all, I prefer the classic blue Stilton, which tends to be at its best at this time of year.

And you can never go wrong with an aged Gouda.

 

[Scepticalscribe]

Had an evening snack of Gorgonzola, Stilton, Brie, Vacherin Mont d'Or, Camembert and Gouda with toasted French bread. Very tasty.

 

[jazz1]

This last X-Mas I had aged cheddar that had a couple of stripes of Stilton through it. Hard to slice and keep intact, but it was fantastic tasting!!!