Brie, Roquefort, Maasdammer, and aged extra mature goat's Gouda comprised breakfast with rye bread.
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The Cheese thread.......
- Thread starter rhett7660
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I'm keen on making a tartiflette once the weather cools down, but sub out the lardons for pancetta, smoked thick bacon, and smoked Polish salo. Yum.
If I can find some Vidalia onions, even better. They're a type of white onion grown in the cold and wet pacific northwest and have a significantly higher sugar and moisture content which causes them to spoil quite quickly. It's usually a race to buy them because they're so delicious. It should, in theory, contrast nicely with the cheese, potatoes and smoky attributes the various pork product will bring.
I want to experiment using a reduced pork shoulder stock with the white wine but that may overlap the mildness the cream and cheese will bring. Decisions...
If I can find some Vidalia onions, even better. They're a type of white onion grown in the cold and wet pacific northwest and have a significantly higher sugar and moisture content which causes them to spoil quite quickly. It's usually a race to buy them because they're so delicious. It should, in theory, contrast nicely with the cheese, potatoes and smoky attributes the various pork product will bring.
I want to experiment using a reduced pork shoulder stock with the white wine but that may overlap the mildness the cream and cheese will bring. Decisions...
Oh thanks for reminding me of the positive aspects of the coming cooler weather. Tartiflette is a favourite of mine.
May as well have a dairy heavy meal or two before the annual cold...
Stocked up on some cheeses: Schnebelhorn, Camembert, Gorgonzola Cremosa, Stilton, Morbier, Brillat Savarin and Époisses.
Purchased some Camembert, Brie de Melun, Bleu d'Auvergne, St-Nectaire, and Comte cheese today. A toast to France.
Just devoured a burrata with ciabatta and Iberico ham; delicious.
This morning's market shopping included the following cheese purchases: Comte, Gorgonzola Cremosa, Taleggio, Roquefort, Brie and Doruval.
This morning's market shopping included the following cheese purchases: Comte, Gorgonzola Cremosa, Taleggio, Roquefort, Brie and Doruval.
Dinner was pasta with a blue cheese sauce that was comprised of four different blue cheeses (some Roquefort, two different types of Gorgonzola, and some Stilton) to which I added raw, organic double cream.
Purchased some cheeses this afternoon: Smooth St Agur, and very mature Cashel Blue (two blues), ripe Morbier, St Nectaire, creamy Vacherin Mont d'Or, aged Cheddar, a special Pecorino with truffle, and oozing voluptuous Camembert.
Gorgonzola, Roquefort, Doruval, goat's cheese with truffle, and Brie du Pays were all purchased in the market.
My breakfast yesterday was simple, scrambled eggs with provolone cheese and tomatoes. Plus rye bread.
