The Cheese thread.......

[Scepticalscribe]

Treated myself to some splendid cheeses today: A soft goat's cheese with cranberry, a superb breakfast cheese; Reblochon, creamy, oozing and delicious; Camembert; Roquefort - unusually creamy yet tart; Forme d'Ambert (another excellent blue); Raclette; aged Comte; and aged Gouda.

 

[Scepticalscribe]

Bought Gorgonzola Cremosa, aged Comte, and goat's Gouda today.

 

[Glideslope]

Just polished off a Limburger on Pumpernickel with thinly sliced White Onions. It was a religious experience.

 

[steve knight]

Just polished off a Limburger on Pumpernickel with thinly sliced White Onions. It was a religious experience.

for you or the hell you sent people to because of your breath? Limburger most of what I see does not look like high quality.

 

[Scepticalscribe]

Just polished off a Limburger on Pumpernickel with thinly sliced White Onions. It was a religious experience.

Oddly enough, I believe this.

I'm actually envious, and I hope that the Limburger in question was firstly, of excellent quality, and secondly, simply sublime.

 

[Scepticalscribe]

Mind you, my breakfast today featured cheese, also.

 

[Glideslope]

for you or the hell you sent people to because of your breath? Limburger most of what I see does not look like high quality.

My wife is a wonderful person. The only ground rules are that I stay in my home office during, and up to one hour post event.

 

[Scepticalscribe]

Treated myself to some cheeses today: Roquefort, St Nectaire, Livarot, Camembert, Époisses, and some aged Comte.

 

[Scepticalscribe]

Bought some gorgeous Gorgonzola Cremosa today in the farmers' market.

 

[JamesMike]

Bought some gorgeous Gorgonzola Cremosa today in the farmers' market.

Do you recommend this cheese?

 

[Scepticalscribe]

Do you recommend this cheese?

Ah, yes, I think I do (given that I purchase it weekly).

Okay: I freely and readily admit that I love it.

More seriously, it is mild and sweet and can be slathered on fresh French bread, or good quality bread, which is then toasted. To my palate, it is a perfect breakfast cheese when I want something savoury, but not too overwhelming.

And for a Gorgonzola sauce (melted, with a little double cream) to serve with steak, or with pasta served as a Gorgonazola sauce - perhaps with some other left over blue - Stilton, Roquefort, Cashel Blue, bleu d'Auvergne, added for greater 'bite', (okay, for this dish, you use a fair bit more cream), it is incomparable.

 

[0388631]

I bought a firmer cremosa a while back and found it very mild, too. I'm sure I've had it in the past, but I simply couldn't remember. At first glance, it looks like a strong cheese but it isn't.

 

[Scepticalscribe]

I bought a firmer cremosa a while back and found it very mild, too. I'm sure I've had it in the past, but I simply couldn't remember. At first glance, it looks like a strong cheese but it isn't.

Gorgonzola Cremosa is exceedingly mild, (and quite sweet); perfect on toast, or when used to prepare a Gorgonzola (i.e. blue cheese) sauce to serve with pasta. If I want a stronger flavour from this sauce, I'll add another blue cheese (Roquefort, Cashel Blue, Bleu d'Auvergne, etc) to the sauce.

There is another version of Gorgonzola which is sharper and firmer; this is called Gorgonzola Piccante.

 

[0388631]

Do strangle your autocorrect for me.

 

[Scepticalscribe]

Do strangle your autocorrect for me.

Thanks.

I am coming to loathe it, to be honest, and wish to strangle it regularly.

As it happens, I rarely check posts before pressing "post reply", and I really detest the controlling tendency of that thing to decide it knows better than I do what I wish to write.

However, there is another issue, which is, as I age, I find that I am not hitting each key with equal strength, (the location of some letters means that they are not struck correctly), and therefore, sometimes a key I have tapped with insufficient strength hasn't registered at all, and that is when the stupid auto-correct decides to substitute something else.

Anyway, thanks for drawing my attention to this; the error has been identified, edited and corrected.

 

[0388631]

Thanks.

I am coming to loathe it, to be honest, and wish to strangle it regularly.

As it happens, I rarely check posts before pressing "post reply", and I really detest the controlling tendency of that thing to decide it knows better than I do what I wish to write.

However, there is another issue, which is, as I age, I find that I am not hitting each key with equal strength, (the location of some letters means that they are not struck correctly), and therefore, sometimes a key I have tapped with insufficient strength hasn't registered at all, and that is when the stupid auto-correct decides to substitute something else.

Anyway, thanks for drawing my attention to this; the error has been identified, edited and corrected.

I rarely if ever proof read any post I make online. I'll proofread anything official or work related, though. Sometimes I look back at old posts and wonder if I'd had a wee bit too much that evening.

If I'm using a Mac computer and using Safari, I'll disable the autocorrect because it's an absolute nuisance.

 

[Scepticalscribe]

I rarely if ever proof read any post I make online. I'll proofread anything official or work related, though. Sometimes I look back at old posts and wonder if I'd had a wee bit too much that evening.

If I'm using a Mac computer and using Safari, I'll disable the autocorrect because it's an absolute nuisance.

Yes, professionally, anything official or work-related, I will most certainly proof in advance - sometimes going so far as to even print out a hard copy, as errors are so much easier to spot that way.

And the having partaken of a wee bit too much of an evening, well, this is something I am not unfamiliar with, either.

However, it is especially infuriating when auto-correct decides your life (and spelling) need remedial action when you have not so much as managed a sniff of a bottle of white Burgundy.

 

[Scepticalscribe]

Treated myself to some: Aged Gouda, young Comté, mature Cashel Blue, spring milk Camembert, Époisses, La Delice and St Nectaire.

 

[Scepticalscribe]

Snacked on La Delice and French bread. Quite yummy.

 

[0388631]

I had a cashel and garden tomato sandwich for lunch today. Bread I made. Whole wheat with a preferment and finely chopped toasted cashews. Raw cashews I bought and toasted myself.

 

[Scepticalscribe]

Gorgonzola Cremosa was purchased this afternoon.

 

[Scepticalscribe]

Mature Cashel Blue slathered on toasted rye bread. Yum.

 

[Scepticalscribe]

Young Comte and Bresaola for breakfast with toasted French bread.

 

[Scepticalscribe]

Purchased some cheeses today: Parmigiano Reggiano (Parmesan), Camembert Rustique (made with spring milk), Époisses, Reblochon, mature goat's Gouda, and mature Cashel Blue.

 

[steve knight]

finally bit the bullet and ordered some Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 40/48 months
the fist bite made it seem mellow but it gets stronger fast. it is not a cheese to eat much of by its self. nice and crunchy and can taste grassy. my esophagus complained a bit since I tried it by its self as it arrived right after lunch.