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The Cheese thread.......
- Thread starter rhett7660
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Scepticalscribe
macrumors Haswell
it wasnt me
macrumors 6502a
Of course I do. I’m constantly fascinated by your goings-on. They’re often a brilliant catalyst for my own goings-on and I gain a lot of insight from them.
Scepticalscribe
macrumors Haswell
I came across a version of local Gouda with caraway seeds in an excellent delicatessen.
Scepticalscribe
macrumors Haswell
On my return home, I am looking forward to paying an extended visit to the cheesemonger's, to stock up on cheese.
Scepticalscribe
macrumors Haswell
I have returned home, and have paid a visit to the cheesemonger's.
Cheeses purchased included:
A young Gouda with cumin, and some mature goat's Gouda (the former from Ireland, the latter Dutch).
Reblochon, and Flaçon de Savoie (both French) along with a small slice of Taleggio (from Italy) comprised the soft cheeses; the Brie de Meaux was beyond bland, it was so young, while the Morbier (a cheese I am normally quite partial to) was, quite candidly, weirdly (and unpleasantly) over-powering.
Blues comprised some excellent - seriously impressive Roquefort, exquisitely balanced - and a small slice of exceedingly good Bleu d'Auvergne.
I also purchased some fennel salami (from Italy), some thinly sliced Parma ham (also from Italy), spicy salami (from Sicily), and some thinly sliced Iberico ham, (from Spain).
A small baguette from the French bakery - and some salted butter from Normandy - completed my purchases.
Cheeses purchased included:
A young Gouda with cumin, and some mature goat's Gouda (the former from Ireland, the latter Dutch).
Reblochon, and Flaçon de Savoie (both French) along with a small slice of Taleggio (from Italy) comprised the soft cheeses; the Brie de Meaux was beyond bland, it was so young, while the Morbier (a cheese I am normally quite partial to) was, quite candidly, weirdly (and unpleasantly) over-powering.
Blues comprised some excellent - seriously impressive Roquefort, exquisitely balanced - and a small slice of exceedingly good Bleu d'Auvergne.
I also purchased some fennel salami (from Italy), some thinly sliced Parma ham (also from Italy), spicy salami (from Sicily), and some thinly sliced Iberico ham, (from Spain).
A small baguette from the French bakery - and some salted butter from Normandy - completed my purchases.
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Scepticalscribe
macrumors Haswell
Greatly enjoyed some Roquefort, and some Taleggio (in the reverse order) on some fresh French baguette.
decafjava
macrumors 603
Scepticalscribe
macrumors Haswell
Very tasty.
I am the sort of person who has no problem devouring, demolishing, consuming, some serious blue cheese for breakfast; now, for one to be able to enjoy this fully, I will concede that the bread must be exceedingly good.
it wasnt me
macrumors 6502a
Blue cheese is rather heavy on the palate, and the one time I had a cheese pairing evening with whisky, the Roquefort mostly slashed the (cask-strength) Malt.
I think that, although the general direction of the taste isn’t too bad for me, I just won’t have the correct situation for it anytime soon.
I think that, although the general direction of the taste isn’t too bad for me, I just won’t have the correct situation for it anytime soon.
Scepticalscribe
macrumors Haswell
To my mind, Roquefort needs to be partnered with a robust - and smooth - red (a good Italian Ripasso, or a Côtes du Rhône) or a sturdy white wine (nothing insipid) - or, a seriously good dessert wine - or perhaps, a good tawny port.
decafjava
macrumors 603
Agree with this, that is my preference as well.
Scepticalscribe
macrumors Haswell
Mind you, a (rich, robust) Trappist (such as Trappistes Rochefort 10) quadrupel from Belgium will also work well when partnered with an aged Gouda, and, indeed, a slice of Roquefort.
decafjava
macrumors 603
Now I am hungry. Ok tomorrow morning to the market.
Scepticalscribe
macrumors Haswell
Breakfast this morning comprised Bleu d'Auvergne, Taleggio, and Flaçon de Savoie - not, obviously, at the same time - on artisan sourdough bread - served with freshly squeezed lemon juice, diluted a little with sparkling water. Coffee afterwards.
Scepticalscribe
macrumors Haswell
I haven't had - enjoyed, relished - a good Gorgonzola (a cheese I adore) in simply ages.
Scepticalscribe
macrumors Haswell
I paid a visit to the cheesemonger yesterday:
Cheese purchased included three blues (Roquefort - glorious, ripe, creamy, perfectly balanced - from France, a mature Cashel Blue from Ireland and a lovely small slice of Bleu d'Auvergne from France).
The hard cheeses also took the form of three cheeses: A slice of young - but gorgeous - Comte, from France; some splendid Ossau-Iraty from the Basque region, and a small slice of young goat's Gouda with fenugreek, from the Netherlands.
Soft, or semi-soft cheeses comprised: A small slice of glorious, buttery and creamy, Delice de Bourgogne (from France), some superb Taleggio (from Italy), and a small slice of local goat's cheese.
Cheese purchased included three blues (Roquefort - glorious, ripe, creamy, perfectly balanced - from France, a mature Cashel Blue from Ireland and a lovely small slice of Bleu d'Auvergne from France).
The hard cheeses also took the form of three cheeses: A slice of young - but gorgeous - Comte, from France; some splendid Ossau-Iraty from the Basque region, and a small slice of young goat's Gouda with fenugreek, from the Netherlands.
Soft, or semi-soft cheeses comprised: A small slice of glorious, buttery and creamy, Delice de Bourgogne (from France), some superb Taleggio (from Italy), and a small slice of local goat's cheese.
Scepticalscribe
macrumors Haswell
Inexplicably, I am almost out of cheese, and I am almost entirely out of blue cheese, with only an absolutely tiny square of Roquefort remaining.
it wasnt me
macrumors 6502a
Scepticalscribe
macrumors Haswell
Eaten, alas.
All eaten, devoured, digested, and greatly enjoyed.
I finished the last of the Roquefort this morning (delicious on sourdough), and am now entirely out of blue cheese.
Scepticalscribe
macrumors Haswell
Now, not only is all of my cheese eaten, devoured, consumed, but all of my remaiing cheese has also - somehow - entirely disappeared, presumably, into my digestive system.
What a strange situation in which to find myself; utterly without cheese.
This deficiency shall be remedied presently.
What a strange situation in which to find myself; utterly without cheese.
This deficiency shall be remedied presently.
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it wasnt me
macrumors 6502a
Scepticalscribe
macrumors Haswell
That deficiency has been remedied as cheese has been purchased when I paid a visit to the cheesemonger's:
This took the form of three blues: Some splendid Roquefort (from France), and a small slice each of Birbablu and Gorgonzola (both from Italy).
The hard cheeses were Schnebelhorn (frm Switzerland) and Tête de Moine (from France); inexplicably - and they were mortified by the discovery - they were out of Comte.
They said - they really were mortified - that they never run out of Comte, and couldn't understand how it happened (well, it is a popular cheese, hence, I imagine that a great many people ahd bought some), but promised to have some in stock by Monday.
Soft, or semi-soft cheese comprised Brillat de Savarin (from France), Taleggio (from Italy), some stunning, almost liquid Époisses (a legend from France) and a small slice of wonderfully ripe and aromatic Saint-Nectaire (also from France).
This took the form of three blues: Some splendid Roquefort (from France), and a small slice each of Birbablu and Gorgonzola (both from Italy).
The hard cheeses were Schnebelhorn (frm Switzerland) and Tête de Moine (from France); inexplicably - and they were mortified by the discovery - they were out of Comte.
They said - they really were mortified - that they never run out of Comte, and couldn't understand how it happened (well, it is a popular cheese, hence, I imagine that a great many people ahd bought some), but promised to have some in stock by Monday.
Soft, or semi-soft cheese comprised Brillat de Savarin (from France), Taleggio (from Italy), some stunning, almost liquid Époisses (a legend from France) and a small slice of wonderfully ripe and aromatic Saint-Nectaire (also from France).
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it wasnt me
macrumors 6502a
Oh no! I feel your pain.
I did not know that there was a Schnebelhorn cheese. I will investigate.
Scepticalscribe
macrumors Haswell
If you like Gruyère and Emmenthaler cheeses, you will like Schnebelhorn cheese, which, to my palate, easily matches the other (better-known) two cheeses.
However, to my mind, the very best of those Alpine style cheese is Etivaz, which I think is superb, but which is also (unfortunately) quite difficult to lay hands on.