The Cheese thread.......

[steve knight]

I wish I could cook with it. I wish I could eat melted cheese. but if wishes were fishes I would still be stuck with plain fish (G) a lot of cheese goes to waste on this cheese iti s so flavorless compared to the 2 year old cheese. I might buy it again it lasted a long time.

 

[Scepticalscribe]

St Agur, Camembert Rustique, Comte and Reblochon for breakfast with toasted French bread.

 

[Scepticalscribe]

Bought some cheese: Gorgonzola Cremosa, Stilton, Reblochon, Camembert Rustique, Schnebelhorn, and mature goat's Gouda.

 

[Scepticalscribe]

Gorgonzola Cremosa on fresh ciabatta bread for breakfast.

 

[steve knight]

just ordered 4 pounds of Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 40/48 months I found if I order 4 pounds the shipping is the same 40.00 so that brings this cheese down to 25.00 a pound about the same as the normal stuff most of us get.

 

[Scepticalscribe]

More cheese shopping: Two types of Gorgonzola, (one was almost liquid in its seductive form), oozing St Nectaire, and some aged Comte.

 

[Scepticalscribe]

Bought a number of cheeses over the week-end:

Yesterday, a small slice of Bleu d'Auvergne, a little Gorgonzola along with some Camembert, and aged Comte.

Today, I purchased yet more Gorgonzola Cremosa, aged Gouda, aged goat's Gouda, a blue goat's cheese, and Doruval, a semi-soft washed rind cheese.

 

[tranceking26]

lol I saw the title and wondered wether you meant actual cheese or video game "cheese"

I'm a fan of Mature Cheddar and Red Leicester.

 

[Scepticalscribe]

lol I saw the title and wondered wether you meant actual cheese or video game "cheese"

I'm a fan of Mature Cheddar and Red Leicester.

Video games are discussed elsewhere in the forum: This thread is about cheese, that splendid culinary delight that derives from the milk of cows, sheep, or goats.

 

[gigatoaster]

I asked for extra Morbier in the plane, last time

 

[Scepticalscribe]

I asked for extra Morbier in the plane, last time

View attachment 847211

Yum.

That is mouthwatering.

 

[jkcerda]

I was cutting cheese early in the morning,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

 

[decafjava]

I was cutting cheese early in the morning,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Ok you deserve this:

 

[jkcerda]

Ok you deserve this:

you need to cut fresh Mexican cheese for a quesadilla, our cheese does not come in slices..........

 

[decafjava]

you need to cut fresh Mexican cheese for a quesadilla, our cheese does not come in slices..........

Ok turning back the clock. Unbanned. Looks really good, we actually have had real Mexican resturants and even a couple of food trucks make their appearance here in French Switzerland. I had an excellent burrito two weeks ago prepared by one run by a Mexican family. The cook patiently explained to some clients that what they asked for was Tex-Mex and not Mexican.

 

[jkcerda]

Ok turning back the clock. Unbanned. Looks really good, we actually have had real Mexican resturants and even a couple of food trucks make their appearance here in French Switzerland. I had an excellent burrito two weeks ago prepared by one run by a Mexican family. The cook patiently explained to some clients that what they asked for was Tex-Mex and not Mexican.

I LOVE fresh cheese . I can make the whole meal out of it

 

[0388631]

I LOVE fresh cheese . I can make the whole meal out of it

Queso fresco? I find it a bit bland unless I salt it. Queso panela is great if you chop it up into cubes and marinate it in oil and spices for a week or serve it plain with strong flavored toppings. There's that crumbly cojito cheese that's good since it's crumbly and salty. And there's that mozzarella like cheese that's more runny and tastes like jack cheese.

 

[BlankStar]

Maredsous, a Belgian cheese made in the abbey together with a beer that goes with it perfectly.

 

[Scepticalscribe]

Maredsous, a Belgian cheese made in the abbey together with a beer that goes with it perfectly.

I am acquainted with (and like a lot) the beer, but must admit that I have never encountered this particular cheese; is it a washed rind semi-soft cheese, or a hard cheese?

 

[BlankStar]

I am acquainted with (and like a lot) the beer, but must admit that I have never encountered this particular cheese; is it a washed rind semi-soft cheese, or a hard cheese?

Soft one, melts on the tongue. Hmm *dreams away*

PS loads of Belgian beers have an accompanying cheese when they are/were made in abbeys.

 

[Scepticalscribe]

Soft one, melts on the tongue. Hmm *dreams away*

PS loads of Belgian beers have an accompanying cheese when they are/were made in abbeys.

Thanks for your reply and for sharing details of this stunning cheese with us; this was what I had assumed - that it is soft in texture - some of those washed rind cheeses (sometimes washed in beer, or wine) have a marked aroma and a wonderful, soft, texture (and exquisite taste).

I'm both envious and salivating.

Yes, I can imagine that this cheese complements the beer perfectly; just as in France, the wines and cheeses from a given region often go exceedingly well together.

 

[Scepticalscribe]

Bought a selection of cheeses in the cheesemonger's today: Gorgonzola Cremosa, Pont L'Eveque, Reblochon, Bleu d'Auvergne, Morbier, and Tomme Jouvray.

 

[jerwin]

Neals Yard-- one of their cheddars. Can't quite recall. Much more flavorful than most cheddars.

 

[Scepticalscribe]

Neals Yard-- one of their cheddars. Can't quite recall. Much more flavorful than most cheddars.

Possibly Montgomery?

That is the nicest (and most flavoursome) Cheddar that I have tasted.

 

[jerwin]

Possibly Montgomery?

That is the nicest (and most flavoursome Cheddar that I have tasted).

That sounds right. Whole Foods occasionally has it on sale.