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The Cheese thread.......
- Thread starter rhett7660
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I have purchased some cheese over the week-end:
Three blues (a small slice of each, well, a large slice of Gorgonzola, and a small slice of each of the other two):
Gorgonzola Dolce (a mild blue cheese from Italy), and Birbablu, a washed rind (with beer) blue cheese from Italy, and a small slice of Roquefort - a sheep's milk cheese - from France.
Soft, semi-soft cheese took the form of a small slice of three cheeses: Reblochon and Camembert Rustique (both from France), and a small slice of Taleggio, from Italy.
As I still have plenty of extra mature Gouda (not to mention, some Comte), hard cheese took the form of a small slice of young Gouda with fenugreek, (from the Netherlands), and some Queso al Romero (a goat's cheese from Spain, with a rind that has been generously rubbed with rosemary).
Three blues (a small slice of each, well, a large slice of Gorgonzola, and a small slice of each of the other two):
Gorgonzola Dolce (a mild blue cheese from Italy), and Birbablu, a washed rind (with beer) blue cheese from Italy, and a small slice of Roquefort - a sheep's milk cheese - from France.
Soft, semi-soft cheese took the form of a small slice of three cheeses: Reblochon and Camembert Rustique (both from France), and a small slice of Taleggio, from Italy.
As I still have plenty of extra mature Gouda (not to mention, some Comte), hard cheese took the form of a small slice of young Gouda with fenugreek, (from the Netherlands), and some Queso al Romero (a goat's cheese from Spain, with a rind that has been generously rubbed with rosemary).
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Thank you.
Next week, I think I shall seek out some Red Leicester - your posts reminded me that it is quite some time since I have sampled and savoured some.
I have got the impression that Red Leicester is being forgotten because of Cheddar’s popularity. However, in Germany, we have quite a few of them at the cheesemonger’s. I should look out more for those!
I think I may have a source for Montgomery cheese in Hannover. I’ll let someone who lives there investigate. Until then, I’ll have another Snowdonia cheddar, this time the port wine one.
With chilli mustard, apricot mustard, pear mustard, fig mustard - and Bock beer.
The port wine is very obvious in this one. Lovely.
With chilli mustard, apricot mustard, pear mustard, fig mustard - and Bock beer.
The port wine is very obvious in this one. Lovely.
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I purchased some cheese today:
Two are blues: Gorgonzola Dolce (from Italy) and Roquefort (a sheep's milk cheese from France).
A further two are timeless classics from Normandy: A slice each of Brie de Meaux, and of Camembert Rustique, both gloriously ripe.
And two hard cheeses were also purchased: Comte (from France) and a small slice of mature goat's Gouda, from the Netherlands.
Two are blues: Gorgonzola Dolce (from Italy) and Roquefort (a sheep's milk cheese from France).
A further two are timeless classics from Normandy: A slice each of Brie de Meaux, and of Camembert Rustique, both gloriously ripe.
And two hard cheeses were also purchased: Comte (from France) and a small slice of mature goat's Gouda, from the Netherlands.
Enjoying Robiola Bosina from Italy. It's tastes like ... heavenly bliss.
Now, this is a cheese that I had never, ever heard of (let alone laid eyes on, or tasted), prior to reading your post, hence a quick spot of research to find out some more about it, (and thank you, Google, not least because much though I deplore elements of the online world, it cannot be beaten for sheer convenience when one wishes to engage in a spot of some rapid research), before venturing to reply.
Wow.
This sounds absolutely delicious.
Wonderful.
Do enjoy.
Picked up some Manchego (I like to eat this with castelvetrano olives and charcuterie or cured meats of some sort and then something sweet or tangy like a dried cranberry or tangerine) and a big chunk of Pecorino that I’ll grate for culinary use.
A few cheeses were purchased this morning:
Comte, from France, along with one blue, Gorgonzola Dolce from Italy, plus two classics from Normandy, a small slice each of both Camembert Rustique and a gloriously ripe Brie de Meaux.
And, finally, a goat's cheese, dusted with ash,- a cheese that also hails from France - the legendary, pyramid shaped, Valençay.
Comte, from France, along with one blue, Gorgonzola Dolce from Italy, plus two classics from Normandy, a small slice each of both Camembert Rustique and a gloriously ripe Brie de Meaux.
And, finally, a goat's cheese, dusted with ash,- a cheese that also hails from France - the legendary, pyramid shaped, Valençay.
Delicious.
At the moment, as it is in season, and is thus, gloriously ripe (not quite liquid, while, also, the actual goat flavour - while present - is not too pronounced, or, over-powering), it was recommended to me.
Not all cheese is equally good throughout the year, and - personally - I like to buy cheese when it is at its best.
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