Fig and pear mustard sounds like an excellent accompaniment to a sharp cheese.I hope I will. If necessary, I still have more than enough fig and pear mustard...
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The Cheese thread.......
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I found that it works great with most Cheddars, but it's a waste for Gouda.
I'll report back.
I'll report back.
Agreed.
They will readily take a robust chutney or relish.
Yes, Gouda tends to be milder in flavour, - even the aged, or mature ones - but, in my experience, Gouda makes an excellent (precisely because it is mild, and a little sweet) breakfast cheese.
I look forward to it.I'll report back.
A few cheeses made their way into my shopping basket this week-end:
They included two hard cheeses: A young Comte (from France), and Queso de Romero (a glorious sheep's cheese with rosemary, from Spain).
A small slice of Camembert Rustique (from Normandy, in France), comprised the semi-soft cheese.
And there were two blues: Roquefort (which was gloriously creamy, yet lacking that biting sting that can mar a good Roquefort), from France, and some perfect aged (mature) Cashel Blue (from Ireland).
They included two hard cheeses: A young Comte (from France), and Queso de Romero (a glorious sheep's cheese with rosemary, from Spain).
A small slice of Camembert Rustique (from Normandy, in France), comprised the semi-soft cheese.
And there were two blues: Roquefort (which was gloriously creamy, yet lacking that biting sting that can mar a good Roquefort), from France, and some perfect aged (mature) Cashel Blue (from Ireland).
I’ll assume cheese in the UK is expensive? It bothers me when I’m looking at a small piece of cheese in the grocery marked at $5.00.
Depends on the cheese.
Cheese produced by small artisan producers will obviously be more expensive than cheese that has been mass produced in industrial qunatities
I never buy cheese in a supermarket; instead, I buy it from the cheesemonger's - and they sell excellent cheese, cheese produced by award-winning specialists, and artisan producers, (the cheese will invariably be made from natural ingredients), none of that industrially produced rubbish - and/or the farmers' market, where some of the stalls sell their own cheese.
Thus, the cheese I buy is probably both more expensive (and is a lot better re quality) than is the mass produced stuff I disdain that one would usually find in a grocery, or supermarket.
In Germany, it is not uncommon to have a dedicated cheese counter in our supermarket, selling more sophisticated cheese to those who want more than just “something to put on my sandwich”, which is whatever plastic-wrapped cheese is on display. I agree that a cheesemonger’s will probably still have slightly better cheese.
Yes, I have seen this, (a dedicated cheese counter, often run by serious specialists, where a wider range of good cheese is available) in some supermarkets, and some of these are exceedingly good and well-stocked.
However, as - whenever I am at home - I have access to a farmers' market, and to an actual cheesemonger's, for now, this is moot for me.
As a Dutch person, I don't like cheese.
Which planet do you want to send me to?
Which planet do you want to send me to?
Re truffle in cheese, if not used intelligently (and with well-judged moderation, and I can't believe that I am writing this), it can over-power the flavour of the cheese.
In any case, I have had an intriguing Brie with truffle, - something I would describe as interesting, but not an experience I would wish to repeat on a regular basis - and an excellent goat's Gouda with truffle, which was amazing, and which I would warmly recommend.
Finally found some time for the Black Bomber. Wonderfully aromatic with cheese crystals, slightly spicy. The fig mustard has no chance, the cheese is really intense. Lovely.
And it is extremely creamy, given its 18 months of maturation. Well done, Snowdonia.
And it is extremely creamy, given its 18 months of maturation. Well done, Snowdonia.
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Purchased some cheese today:
The selection included two blue cheeses, namely a slice each of Gorgonzola, and Bleu d'Auvergne.
Camembert Rustique was bought, as was a slice of a locally produced cheddar (produced from buffalo milk), and a small slice of young Comte.
The selection included two blue cheeses, namely a slice each of Gorgonzola, and Bleu d'Auvergne.
Camembert Rustique was bought, as was a slice of a locally produced cheddar (produced from buffalo milk), and a small slice of young Comte.
My bad. Found another!
However, in direct comparison to the super-mature Black Bomber, the Bouncing Berry is somewhat disappointing. Sweet, velvety, not really intense fruits. And it does not play well with mustards, I found: Pepper mustard is too strong and pear mustard emphasises the cranberries too much, ironically. It’s a decent cheese, but I prefer other expressions.
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Perhaps, it might work better at breakfast?
While, in general, I tend to prefer cheese with a rather robust taste profile, or flavour, however, for breakfast, I will never disdain a mild cheese (accompanied by one that may be more robust in flavour, or taste, profile).
I treated myself to some cheese today:
Two blues: Bleu d'Auvergne (from France), and Gorgonzola (from Italy).
Hard cheese included a gorgeous Comte (from France), and an aged - a very aged - and wonderfully mature Gouda, with an almost caramel like depth of flavour, (from the Netherlands).
And to complete my selection, there were two semi soft, washed rind style cheeses: These comprised a small slice of Reblochon and another of Chaource (both from France).
Two blues: Bleu d'Auvergne (from France), and Gorgonzola (from Italy).
Hard cheese included a gorgeous Comte (from France), and an aged - a very aged - and wonderfully mature Gouda, with an almost caramel like depth of flavour, (from the Netherlands).
And to complete my selection, there were two semi soft, washed rind style cheeses: These comprised a small slice of Reblochon and another of Chaource (both from France).