The efficacy (and efficiency) of "the power grab" is vastly over-rated. Especially when the matter of cheese is under discussion.
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The Cheese thread.......
- Thread starter rhett7660
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The efficacy (and efficiency) of "the power grab" is vastly over-rated. Especially when the matter of cheese is under discussion.
Brie with some mixed fruit preserves. Should be the last of the brie at this point. Not a large serving, just about 300 grams. Good enough for breakfast.
Yes, as a child I'd walk near the cheeseboard and do a run-by of it whilst grabbing a cut off chunk or two when not a soul was looking at the area.
A run-by? Of a cheeseboard?
Sigh.
Good food deserves contemplation, attention, focus, and respect.
I stand in front of the cheeseboard, or find a place at the table convenient to it. Then, I stare, (and sometimes salivate) with rapt and avid attention. Only at that stage is an approach - with a knife, or some such suitable implement - made.
Époisses, aged and creamy Cashel Blue, Taleggio and cheddar for breakfast, on French brown soda bread.
Breakfast comprised aged Stilton, Brillat Savarin, Taleggio and Raclette with French bread. Yum.
Breakfast this morning comprised Brillat Savarin, Stilton, Raclette and Camembert (with French bread).
Been craving PR for a while now. Think I'll buy a half kilo this week. Might make some lasagna with it, too. Nice lasagna with homemade pasta during this nasty weather is every so comforting.
Treated myself to some deliciously oozing Gorgonzola and some seriously good aged Comte today.
Purchased Taleggio, Vacherin Mont d'Or, aged Stilton, goat's Gouda, and Camembert today.
If you like the Cremosa, (as it seems you do) you might like to try Cambozola's blue cheese. It's a triple cream brie-like blue that is truly wonderful! It's a Bavarian cheese that we get frequently. They also produce a mushroom variety that is also fantastic. Very oozy and spreadable. I think they'd be right up your alley!
If you like the Cremosa, (as it seems you do) you might like to try Cambozola's blue cheese. It's a triple cream brie-like blue that is truly wonderful! It's a Bavarian cheese that we get frequently. They also produce a mushroom variety that is also fantastic. Very oozy and spreadable. I think they'd be right up your alley!
Actually, I have tried Cambozola, and while I like the creaminess of the cheese, (and love creamy blues) I find it lacks that certain 'je ne sais quoi' of some of the other blues.
The mushroom version - which I have not yet encountered or had the pleasure of consuming - sounds wonderful.
By the way, this very weekend, I have seen some heart-shaped horrors make an appearance in my cheesemonger's: There was a heart-shaped goat's cheese, a heart shaped triple cream cheese from Burgundy (something akin to a delice), and some other heart-shaped offering, the details of which escape me for now.
Some year's ago, I even spotted a heart-shaped Brie, complete with line of truffle.
Some year's ago, I even spotted a heart-shaped Brie, complete with line of truffle.
I'm indifferent with this one in particular. I've bought it about a dozen times over time and it's never stood out for me. I feel the earthiness of the mushrooms does little to differentiate itself from the earthy and often heavenly aroma and flavor of the cheese.
Actually, I'm inclined to agree.
In general, cheese can do perfectly well by itself - it does not require a great many additional flavours; if you want dried fruits (and I like dried fruits) serve them on the cheeseboard with the cheese.
Mind you, once, just once, I had an amazing (almost liquid) oozing Brie with truffles.
Enjoyed aged Stilton, Vacherin Mont d'Or, Camembert, aged Comte Grand Cru, and Taleggio this morning with French bread.
Stilton, Vacherin Mont d'Or, Taleggio and Camembert comprised breakfast, along with rye bread.
Purchased some cheeses today: St Nectaire, Camembert, Stilton, Forme d'Ambert, Vacherin Mont d'Or, and a local Cheddar.
To yesterday's purchases (described above), today I added Taleggio and Gorgonzola Cremosa.
Preparing a cheeseboard: It includes Forme d'Ambert, Stilton, and Gorgonzola Cremosa. Yes, three blues.
But, it also includes St Nectaire, Vacherin Mont d'Or and Taleggio. And a little cheddar. And goat's Gouda.
But, it also includes St Nectaire, Vacherin Mont d'Or and Taleggio. And a little cheddar. And goat's Gouda.