The Cheese thread.......

[Scepticalscribe]

Having a plate of blue cheese, stuffed green olives and pickled asparagus.

That sounds like the kind of snack (or meal) that I could greet warmly. Very warmly. Sounds quite delicious, in fact. Pickled asparagus is something I have never come across - what is it like?

What are the olives stuffed with? Are you serving it with bread, or good quality crackers? What wine (or beer) is washing it down?

And, for the purposes of this thread, most importantly, what blue cheese adorns that platter?

 

[JamesMike]

That sounds like the kind of snack (or meal) that I could greet warmly. Very warmly. Sounds quite delicious, in fact. Pickled asparagus is something I have never come across - what is it like?

What are the olives stuffed with? Are you serving it with bread, or hood quality crackers? What wine (or beer) is washing it down?

The are stuffed with garlic. I like pickled asparagus, they have a mild pickled taste. No drink, on duty, so just tea.



And, for the purposes of this thread, most importantly, what blue cheese adorns that platter?

I brought it from Costo to the place I'm working, unfortunately no drinking while on duty. The olives are stuffed with galic.

 

[Scepticalscribe]

I brought it from Costo to the place I'm working, unfortunately no drinking while on duty. The olives are stuffed with galic.

Ah, yes.

We Europeans are allowed alcohol - and indeed, bars - on bases, (and in Embassies) - but, obviously, no drinking on duty.

Garlic stuffed olives? Yum. Must say that I'm rather partial to anchovy stuffed olives, as well.

However, smoked asparagus is something I have never come arose. This is something I shall have to investigate further.

 

[Apple fanboy]

Ah, yes.

We Europeans are allowed alcohol - and indeed, bars - on bases, (and in Embassies) - but, obviously, no drinking on duty.

Garlic stuffed olives? Yum. Must say that I'm rather partial to anchovy stuffed olives, as well.

However, smoked asparagus is something I have never come arose. This is something I shall have to investigate further.

Heavily subsidised bars at that.
Every few years a couple of my colleagues get to spend a few weeks in the Falklands as part of the support work we do for the MOD. Basically in the evening there is little to do but drink in the heavily subsidised bar!

 

[Scepticalscribe]

Heavily subsidised bars at that.
Every few years a couple of my colleagues get to spend a few weeks in the Falklands as part of the support work we do for the MOD. Basically in the evening there is little to do but drink in the heavily subsidised bar!

Only - ah - sometimes.

But, nevertheless, it can make for an interesting experience.

This is because, in these bars, you can meet some of the most interesting - or unusual - people you will ever meet in your life - and hear some of the most amazing stories, usually told in a low voice in the small hours, when everything is quiet, the bar has emptied, and some people with extraordinary stories to tell are in a contemplative mood.

At times, some of these bars resemble the 'space bars' we saw on STNG, where people from different cultures meet, greet, and exchange stories. Personally, I find it fascinating.

 

[Tech198]

tasted cheeze, and never liked it, but i do like it on pizza...

Strange thing i am huh... tastebuds have a mind of their own

 

[LizKat]

Mexican fresh cheese. Ummmmm

Queso fresco is relatively flavorless though.

What it's great for is serving as a foundation that can take a joke. I use queso fresco in a black bean soup w/ greens that I put some serious heat into, cumin and chipotle and cayenne or even a dash of tabasco when no one is looking. I think the recipe comes from Veracruz and calls for xonequi to be the greens, but my niece makes it here w/ spinach. Anyway probably kill you if not for the cheese.

 

[0388631]

Black beans. Too sensitive to them in terms of the legumes family. I tend to stay away.

 

[Clix Pix]

Happy camper tonight! This afternoon I took a little ride to the store which sells both Humboldt Fog and Truffle Tremors and bought me some of each...... Aaaah! Lovely pre-dinner treat of Humboldt Fog........ Oh, and also bought some of my favorite Olive Bread, which is wonderful on its own or dipped into a lemon-infused herbed-and-olive-oil dipping sauce.

 

[Scepticalscribe]

Happy camper tonight! This afternoon I took a little ride to the store which sells both Humboldt Fog and Truffle Tremors and bought me some of each...... Aaaah! Lovely pre-dinner treat of Humboldt Fog........ Oh, and also bought some of my favorite Olive Bread, which is wonderful on its own or dipped into a lemon-infused herbed-and-olive-oil dipping sauce.

Those of us who hail from Across the Pond and Further Afield will not know some of these (actually, will not know any of these) brand names.

What exactly is Humboldt Fog?

Truffle Tremors I can guess at, but am still curious as to what exactly it is.

 

[mobilehaathi]

Those of us who hail from Across the Pond and Further Afield will not know some of these (actually, will not know any of these) brand names.

What exactly is Humboldt Fog?

Truffle Tremors I can guess at, but am still curious as to what exactly it is.

It's somewhat similar to boucheron. Although, it isn't formed into logs and it has a streak of ash in it.

 

[Scepticalscribe]

Let us not forget some of those wonderful Swiss cheeses.......the excellent Emmenthal, the gorgeous Gruyere, the astonishing (and underrated) Appenzeller, and the excellent - nay superb - but, alas, seasonal - Etivaz.

 

[Clix Pix]

Those of us who hail from Across the Pond and Further Afield will not know some of these (actually, will not know any of these) brand names.

What exactly is Humboldt Fog?

Truffle Tremors I can guess at, but am still curious as to what exactly it is.

It is a soft goat cheese, made by a California company called Cypress Grove. As Mobilehaathi says, it is kind of similar to Boucheron, but sold in wedges rather than logs, and has a streak of ash in it. Delicious! The Truffle Tremors has, well, bits of truffles in there......

 

[LizKat]

Let us not forget some of those wonderful Swiss cheeses.......the excellent Emmenthal, the gorgeous Gruyere, the astonishing (and underrated) Appenzeller, and the excellent - nay superb - but, alas, seasonal - Etivaz.

OK I have kept forgetting to say I do really like Gruyere. Now I've said it!

Etivaz is a new one on me. The place I hit on says it's from summer grazing times only, but aged 5-13 months. Sounds right?

http://www.cheesewiki.com/l-etivaz​

Goes well with pears, it said. Sounds so delicious. Also sounds like a bit difficult to emulate here in the USA. Alpine pastures and copper cauldrons over wood fires...? (vision of factory farm intrudes on the fantasy). Think we're talking import at best. Or else a trip to Switzerland.

 

[Scepticalscribe]

OK I have kept forgetting to say I do really like Gruyere. Now I've said it!

Etivaz is a new one on me. The place I hit on says it's from summer grazing times only, but aged 5-13 months. Sounds right?

http://www.cheesewiki.com/l-etivaz​

Goes well with pears, it said. Sounds so delicious. Also sounds like a bit difficult to emulate here in the USA. Alpine pastures and copper cauldrons over wood fires...? (vision of factory farm intrudes on the fantasy). Think we're talking import at best. Or else a trip to Switzerland.

Actually, if you like Gruyere, (cave aged) Emmenthal, and the like, you will love Etivaz.

Precisely because it is 1) seasonal, and 2) not an awful lot of it is produced, it can be difficult to lay hands on.

However, to my mind, it is the best - it is certainly my favourite - of the Swiss cheeses.

 

[JamesMike]

Actually, if you like Gruyere, (cave aged) Emmenthal, and the like, you will love Etivaz.

Precisely because it is 1) seasonal, and 2) not an awful lot of it is produced, it can be difficult to lay hands on.

However, to my mind, it is the best - it is certainly my favourite - of the Swiss cheeses.

It is good stuff, worth the money.

 

[Scepticalscribe]

Blues, blues, blues.

Given the thread topic - a wonderful idea - I am someway surprised that nobody has - thus far - composed a hymn of praise to the magnificent members of the blue cheese family.

Personally, I adore blue cheese, and have rarely met one I disliked, whereas many have won my heart - or, at the very least, tantalised my taste buds sufficiently to have won a place on a semi permanent basis on my cheeseboard.

Once, I even made a blue cheese sauce (for pasta) with four (different) blue cheeses......

 

[Scepticalscribe]

Nothing on the glorious blues?

Roquefort, anyone? A gorgeous, legendary, sharp, tart, yet wonderful, cheese, crumbly and perfectly balanced at its best - or does anyone fancy an exquisitely mature Stilton (that Yuletide version where caramel flavours complement smooth buttery depths).

The Irish Cashel Blue (a wonderfully elegant and beautifully balanced cheese with a stunning depth of flavour, when mature less 'sweet' than Stilton, but with a buttery, creamy, deeper, more 'savoury' depth - sublime when aged). Cashel Blue's cousin (made by the same producers) Crozier Blue is gorgeous - a sheep's cheese with that characteristic 'bite', but beautiful.

There is the timeless - and stunning - French Blue d'Auvergne - the original, and classic 'blue', or the Bath Blue, a gorgeous local version that offers a creamy challenge to Stilton.

And, sigh: There is Gorgonzola. Personally, I love the 'dolcelatte' version, or - more so - the 'Cremificato'; oozing, sweet, creamy, luscious, - actually simply divine.

Mind you, my cheeseboard will not refuse a Gorgonzola Piccante, and will play welcome host to Cambozola, or Blue Bresse.

Shropshire Blue from England - an orange coloured cheese, with a road map of blue veins running through it offers the sharpness of cheddar with the salty tang of a blue all dressed up in a cheese of arresting appearance.

There is a blue Gouda (I have tasted it - sweet, and crumbly and salty), and the wonderfully creamy, rich, tasty, and sometimes voluptuous St Agur from France.

 

[0388631]

There was one small section of Humboldt fog left, which hadn't gone bad, surprisingly. I had it with some blackberry seedless preserves as a snack a few hours ago. Absolute ambrosia.

We're out of cheese now. I don't feel like going to my cheese man this week or next. The drive is annoying and the weather is humid but cooler. May make a trip to Costco this weekend and pick up some French brie, a wedge of DOC parmesan, aged gouda, and a few rounds of HF.

 

[Clix Pix]

Oh, now that's an idea -- Humboldt Fog with some fruit preserves! I'll have to try it with Raspberry..... Mmmmmm!!!

 

[0388631]

Not sure raspberry would work. I personally didn't like it when I tried it with brie earlier in the year. Apricot preserves are amazing with brie though, especially if you warm it up in the rind (full bries work best obviously) and consume it with apricot preserves.

 

[Scepticalscribe]

Not sure raspberry would work. I personally didn't like it when I tried it with brie earlier in the year. Apricot preserves are amazing with brie though, especially if you warm it up in the rind (full bries work best obviously) and consume it with apricot preserves.

Obviously, it is a matter of personal preference, and taste, but, for Brie (Brie de Meaux especially) and Camembert, I am not sure that preserves are even necessary.

Good French (or other) bread - and a glass of wine - are all you need, and then, and you are good to go.

Now, apricot (which I love), or fig, or any other preserve will surely flatter goat's cheese, or a tangy cheddar, and will lift a mild Maasdammer or young Gouda, or any other breakfast cheeses to a new level. And, as a fitting partner for a blue cheese, well, it matches it superbly.

 

[BeefCake 15]

Picked up some Brie last night, tastes great simply by itself

 

[0388631]

Obviously, it is a matter of personal preference, and taste, but, for Brie (Brie de Meaux especially) and Camembert, I am not sure that preserves are even necessary.

Good French (or other) bread - and a glass of wine - are all you need, and then, and you are good to go.

Now, apricot (which I love), or fig, or any other preserve will surely flatter goat's cheese, or a tangy cheddar, and will lift a mild Maasdammer or young Gouda, or any other breakfast cheeses to a new level. And, as a fitting partner for a blue cheese, well, it matches it superbly.

Caramelized onion English cheddar is food sent by angels. I wish I could drink wine. Not right now of course.

 

[Scepticalscribe]

Caramelized onion English cheddar is food sent by angels. I wish I could drink wine. Not right now of course.

Caramelised onion - and cheddar - is another pair of perfectly matched delights that I will not refuse, should they make an appearance on my cheeseboard.