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The Cheese thread.......

Treated myself to a nice selection of cheese at the cheesemonger's, while in the city, yesterday.

These included:

Roquefort, Bleu d'Auvergne, and Birbablu, three blues, the first two from France and the last from Italy.

Époisses (glorious and almost liquid), Camembert Rustique (wonderfully ripe), and Reblochon; three semi-soft cheeses from France.

Schnebelhorn, (an excellent hard cheese from Switzerland), the stunning Queso de Cabra al Romero (an amazing goat's cheese from Spain, that is rubbed with a generous amount of rosemary), and Tomme de Normandie from France.
 
There were cheeses purchased last week-end that I forgot to mention here:

Three blues: Forme d'Ambert, and Roquefort (from France),

Semi-soft, or washed rind cheeses: Camembert Rustique, Époisses, and St Nectaire (all, also, from France),

and,

Hard Cheeses: Aged Goat's Gouda (from the Netherlands), and Raclette (from France).
 
A few cheeses were purchased today:

Two blues: Bleu d'Auvergne, and Forme d'Ambert (both from France);

Camembert Rustique (glorious, and oozing), from Normandy, France, a little mature Gubbeen, from Ireland, and, to round out the selection, (for, I still have some goat's Gouda from last week), I also treated myself to half an almost liquid piece of Chaource, (from Burgundy, France), and a slice of Raclette from Savoie, also in France.

Bread was collected from the French bakery (where it awaited me), and this evening a glass of wine from France may well make an appearance.
 
Scepticalscribe said:
A few cheeses were purchased today:

...I also treated myself to half an almost liquid piece of Chaource, (from Burgundy, France), and a slice of Raclette from Savoie, also in France.
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Raclette, isn't that the cheese used in that dish where the top of the block is melted and scraped onto other foods (can't remember the name of the dish itself)? I've always wanted to try that (fondue is the closest I've been).
 
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BotchQue said:
Raclette, isn't that the cheese used in that dish where the top of the block is melted and scraped onto other foods (can't remember the name of the dish itself)? I've always wanted to try that (fondue is the closest I've been).
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It can be used - prepared, served - that way, - melted, as a fondue, and served with cold cuts and gherkins, or pickles - (and very often is), but, at the moment, I am simply serving it (and consuming, or eating it), as a standard cheese.

Actually, it is a superb breakfast cheese, especially when served with something such as salami, and fresh French bread.
 
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Scepticalscribe said:
It can be used - prepared, served - that way, - melted, as a fondue, and served with cold cuts and gherkins, or pickles - (and very often is), but, at the moment, I am simply serving it (and consuming, or eating it), as a standard cheese.

Actually, it is a superb breakfast cheese, especially when served with something such as salami, and fresh French bread.
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Hmm I'll have to try that, we (at my work in study abroad) usually organize a raclette dinner with our students and their homestay families.
 
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decafjava said:
Hmm I'll have to try that, we (at my work in study abroad) usually organize a raclette dinner with our students and their homestay families.
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A Raclette dinner is a brilliant idea, (certainly, for my part, I would love such a thing), however, the cheese is also lovely when consumed simply as a cheese, for the taste and texture work well together; I had some for breakfast today, with some baguette purchased yesterday, and it was delicious.
 
Treated myself to some cheese today, when I paid a visit to the cheesemonger's:

Three blues: Gorgonzola Cremosa, (from Italy), Montagnolo Bleu (from Germany), and Forme d'Ambert (from France).

Hard Cheese: Napoleon (a splendid sheep's cheese from the French Pyrenees), Raclette Savoie (also from France), and a small slice of Queso al Romero, a stunning goat's cheese wrapped in rosemary, from Spain.

Soft, semi-soft, or washed rind: Camembert Rustique, Chaource, and Tomme de Savoie (all from France).
 
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Purchased some cheese (and some French bread in the French bakery) today on a brief, flying visit to the city:

Gorgonzola Cremosa and Birbablu - both from Italy - comprised the blues.

Munster and Taleggio (the former from France, the latter from Italy), are the semi-soft cheeses.

Raclette and Napoleon (both from France, and both hard cheeses) complete this list.
 
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decafjava said:
Found some Etiviaz at my local supermarket of the Pro Montagna brand that helps local famers in the Swiss mountains. Terrific cheese and always good to keep local agriculture alive.

About Pro Montagna
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Etivaz:

Wonderful.

Etivaz is one of my absolute favourite cheeses, I love it, not least, because, to my mind, Etivaz knocks the proverbial socks off both Emmental and Gruyère; in fact, I would argue that it is by far the best of the Alpine style cheeses.

Unfortunately, it is not easily obtained.

Do enjoy.
 
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Over the week-end, I paid a fleeting visit to the cheesemonger's and stocked up on some cheese:

My cheese purchases included:

Two blues - the classic Roquefort from France, and Forme d'Ambert, also from France.

Flocon de Savoie and Reblochon - (both French) - comprised the soft, or, semi-soft cheeses.

And to complete the selection, I also treated myself to two hard cheeses:

Noorlander Goat Milk Gouda (from the Netherlands), and Napoleon (a stunning cheese from the French Pyrenees).
 
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Purchased a few cheeses today when I visited the cheesemonger while running a few errands.

Three blues: Crozier (from Ireland), Birbablu (from Italy), and Bleu d'Auvergne (from France).

Three semi soft, or washed rind cheeses: Munster (from Alsace, in France), St Nectaire (from France), Camembert Rustique (from Normandy, in France).

And two somewhat hard cheeses: Comte (from France), and Gouda with fenugeek (from the Netherlands).
 
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My cheese supplies needed to be replenished, following six weeks away:

Thus, I purchased two blue cheeses: Crozier Blue (from Ireland), and Birbablu, (from Italy).

Hard cheese: Abondance, (from France), and Goat's Gouda (the Netherlands).

Semi-soft: St Nectaire, (France) and Gubbeen (Ireland).
 
It took a very long time for me to become friends with cheese. As a child, I grew up with Harzer cheese, which was always served for breakfast in my parents' house, and my father was a connoisseur of particularly strong-smelling cheeses such as Esrom. It probably doesn't take many words to explain why I always associated (sliced) cheese with disgusting aromas; completely irrational, by the way, because not all cheese smells awful. I know. However, if I was offered a cheese sandwich or even just a piece of cheese, I immediately had the odour from my childhood ‘in my nose’ and was disgusted. What a shame, really.

This irrational aversion didn't stop me from appreciating feta cheese just as much as gratinating with Parmesan or Gouda. I always liked pizza and burgers and casseroles with extra cheese. I thought it was silly myself. Friends often said: I should work on that.

I'm about to turn 40, which has led me to finally overcome this ‘trauma’. I've done a lot of research into cheese, once deliberately bought too much to gratinate for a cookery and realised that I really appreciate (mature) cheddar. An exciting realisation! Appenzeller is next on the agenda. Getting old is funny.
 
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it wasnt me said:
It took a very long time for me to become friends with cheese. As a child, I grew up with Harzer cheese, which was always served for breakfast in my parents' house, and my father was a connoisseur of particularly strong-smelling cheeses such as Esrom. It probably doesn't take many words to explain why I always associated (sliced) cheese with disgusting aromas; completely irrational, by the way, because not all cheese smells awful. I know. However, if I was offered a cheese sandwich or even just a piece of cheese, I immediately had the odour from my childhood ‘in my nose’ and was disgusted. What a shame, really.

This irrational aversion didn't stop me from appreciating feta cheese just as much as gratinating with Parmesan or Gouda. I always liked pizza and burgers and casseroles with extra cheese. I thought it was silly myself. Friends often said: I should work on that.

I'm about to turn 40, which has led me to finally overcome this ‘trauma’. I've done a lot of research into cheese, once deliberately bought too much to gratinate for a cookery and realised that I really appreciate (mature) cheddar. An exciting realisation! Appenzeller is next on the agenda. Getting old is funny.
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Appenzeller is an excellent Alpine style cheese, rich and complex with a wonderful depth of flavour.
 
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I paid a visit to the cheesemonger, - ostensibly to collect the organic milk that they had put aside for me - and - when and while there - succumbed to the temptation to purchase some cheese:

The following cheeses were purchased:

Blues: Forme d'Ambert, (from France) and Crozier Blue (from Ireland, from the same people who make the better known Cashel Blue);

Semi-soft cheese: Munster (from Alsace, in France), St Nectaire, (also from France), and Taleggio (from Italy).

Hard cheese: Abondance and Raclette with truffle (both from France), and Appenberger (a delicious Swiss Alpine cheese that I had not encountered before today).
 
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