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The Cheese thread.......
- Thread starter rhett7660
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Same here. I've had some Port Salut's that were mediocre, but all in all I've found it to be an pretty decent cheese. I think the manufacturer and region of origin counts for a lot. It's not a usual cheese on our rotation, but it does show up every now and again.
Managed to lay hands on a splendid Spanish cheese today: Torta del Cesar.
Actually, I bought some Torta del Casar, St Nectaire, Camembert, aged goat's Gouda, Stilton, and Tomme des Croquants.
Actually, I bought some Torta del Casar, St Nectaire, Camembert, aged goat's Gouda, Stilton, and Tomme des Croquants.
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Oozing Gorgonzola Cremosa and French rye bread comprised breakfast. (With Kenyan coffee and freshly squeezed blood orange juice).
Bought some cheeses today: Gorgonzola Cremosa, Époisses, Camembert Rustique, St Nectaire, Delice de Bourgogne, and Taleggio.
Unfortunately, the amazing cheese I had headed in to buy, the stunning Spanish Torta del Casar, had run out.
Unfortunately, the amazing cheese I had headed in to buy, the stunning Spanish Torta del Casar, had run out.
`I eat cheese at least 5 days a week. more out of necessity as all I can eat is protein (weird food problems) so now I buy a lot of cheese maybe 60.00 or more a week. and I eat 6 or so different ones and replace the ones that run out with something else. right now Jarlsberg and old Amsterdam from trader joes ,Parmigiano Reggiano, 3 blue cheeses and others I forget the names of. I cant handle strong flavored cheese or my esophagus can't. plus if there is one I dont like much I don't have to eat a bunch at once. nothing like eating such fancy cheeses in a woodworking shop anyone know where to get some of the older Parmigiano Reggiano I dont want to pay 20.00 shipping.https://smile.amazon.com/Parmigiano...id=1554924679&s=gateway&sr=8-1-spons&psc=1(G)
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don't know off hand once the wrapper is off. I buy different ones all the time. as long as they are not the strong/hot ones that give your mouth that strong blue feel I eat it. Oregon blue is close to being too strong and I watch out for Gorgonzola unless it is mellow. I like to use a spoon to scrape off a little and have two or three different ones in a row. I will get some Cambozola is been awhile. we use to have a reat cheese store that was close to my shop now I have a few stores to choose from. need to hit up a whole foods. the more fat the better for me I need it for fuel.
Ah, excellent.
I am especially partial to flavoursome (and creamy) blues. Wonderfully buttery and oozing. The sort you can slather onto good French bread.
Can you imagine the pure joy, the greedy pleasure of devouring Époisses (oozing, creamy, almost liquid Époisses) slathered onto good French bread for breakfast?
no slathering for me. all I can eat is meat cheese eggs and a couple nuts. but the creamy ones are the best. so cheese is the only variety I get anymore. but it is also just a food so not much excitement anymore. eating is not something I look forward to anymore.
I have gotten so used to eating cheese with my bare fingers I don't miss bread or the like anymore.
Ouch, well I love bread and cheese but have to be careful with both. Sorry to hear about your food sensitivity problems - you are kind of an anti-vegan (I don't mean it in a mocking way however).
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Oh I am quite capable of doing that too - especially with the harder cheeses like parmesan, cheddar or gruyere.
ya pretty much. I am almost anti food. I can get away with a big tub of popcorn at the movies once a week and a little dark chocolate. but thats all the carbs I can deal with. not sure why dry corn bothers me so little but it does. here is this mornings haul. not the best prices but the place is handy. I also had to buy another two pounds of Parmigiano Reggiano that will last maybe 3 weeks.
Yes.
Me, too.
Even Époisses and Gorgonzola (at their most liquid) by hand - or dribbling on fingers (but not through - I manage to eat it first) - on the frequent occasions my cheesemonger decides I need to taste before purchasing.
But, yes, actually, I am not just perfectly capable of this; I have been known to do this more than occasionally.
With hard, and semi-soft cheeses, obviously, it is easier, but I do not disdain the temptations of a creamy, seductive, veritable liquid cheese.
Yum.
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Bought several cheeses yesterday: Gorgonzola Cremosa, Doruvael, St Nectaire, Delice de Bourgogne, Goat's Maasdammer, Forme d'Ambert, Camembert, and Époisses.
Had some delicious local cheeses at a brewery in western Ukraine where they also produced their own cheese.
Needless to say, I bought some. There is an aroma from my suitcase.
Needless to say, I bought some. There is an aroma from my suitcase.
Bought some more cheeses: St Nectaire, Torta del Casar, Schnebelhorn, aged Comte, Bleu d'Auvergne, and Camembert.
And there are two cheeses from the Hungarian region of western Ukraine.
And there are two cheeses from the Hungarian region of western Ukraine.
Bought some Gorgonzola Cremosa from the farmers' market and was given a gift of a lovely, soft, splendidly ripe, wheel of Camembert.