it wasnt me
macrumors 6502a
“Quickly, Scepticalscribe, to the emergency cheese!”
Nananananananana nananananananana
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The Cheese thread.......
- Thread starter rhett7660
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“Quickly, Scepticalscribe, to the emergency cheese!”
Nananananananana nananananananana
Scepticalscribe
macrumors Haswell
There is a version of Manchego that is coated with rosemary, an amazing cheese, and one I recommend that you seek out (to try, taste, sample, savour) if possible.
Actually, Manchego is one of those cheeses (in common with Comte and Gouda) that also comes in different aged versions, which differ (sometimes surprisingly) not just in age, but in taste, texture and complexity.
I find that my own personal preferences for these cheeses can change dramatically, depending on mood, season, craving at that particular time: Sometimes, I long for a young, almost buttery, version (young Comte and young Gouda are both wonderful when young, as is Manchego), whereas, at other times, I crave the deep and rich complexity of taste and texture that is only found in a mature cheese.
it wasnt me
macrumors 6502a
Scepticalscribe
macrumors Haswell
Quince paste (something often found on Spanish cheese boards) is wonderful with any sharp cheese, or any goat's cheese; and it is simply superb with Manchego coated with rosemary.
Scepticalscribe
macrumors Haswell
I have been reading recipes for dips - well, there is this scorching spell which we are enduring - and some sources seem to suggest that (freshly) grated parmesan (parmigiano reggiano) is divine when mixed, melded, married to some creamy partner in a dip....
This sounds worth further investigation.
This sounds worth further investigation.
it wasnt me
macrumors 6502a
I (almost) always have a piece of ungrated Parmiggiano or Grana Padano at home. For the occasional pasta.
Scepticalscribe
macrumors Haswell
Finely grated into natural (Greek?) yogurt, along with some finely minced garlic, would make a wonderful dip.
it wasnt me
macrumors 6502a
I should try that some day! Greek yogurt is awesome.
Scepticalscribe
macrumors Haswell
Agreed, it (Greek yogurt) is wonderful.
Best of all, it can be paired with - and goes equally well with - the addition of sweet ingredients, such as honey, a classic pairing in Greek culture - or, something savoury (such as freshly minced garlic).
decafjava
macrumors 603
Scepticalscribe
macrumors Haswell
Actually, I vividly recall the thrilled and delighted pleasure of my parents when they discovered that classic - and perfect - pairing of Greek yogurt (which, at that time, some decades ago, couldn't be easily obtained here) and Greek honey on their holidays to places such as Crete (which they loved).
I, myself, was introduced to that exquisite combination of tastes, textures and flavours in France, but the yogurt was local, as was the honey.
decafjava
macrumors 603
It's always good policy to try local products, French yogurt is great as is the honey. Same for Swiss.
Scepticalscribe
macrumors Haswell
Agree absolutely, completely, and totally.
When in a country, or region, or in a specific location, always try the local produce (such as yogurt, honey) - even if you are familiar with (and partial to) its equivalent at home.
And my parents also realised that when seeking out restaurants, or bistros, or tavernas, to seek out where locals ate (even if the place in question may have seemed a little down at heel, or a little less salubrious than obvious places in the tourist haunts) and dine in such places.
Invariably, they were welcomed warmly (and thus, made several repeat visits, where the welcome, if anything, became warmer), and equally invariably, the food was authentic, local, reasonably priced and excellent.
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it wasnt me
macrumors 6502a
The two countries I've visited where I've strayed from this recommendation the most are the Czech Republic and England. Part of my family comes from East Prussia (which was Germany at one point), and Bohemian cuisine is almost indistinguishable from my grandma's cooking back then, so it would have been a waste for emotional reasons. English cuisine, well... let's just say I don't need to try it all that often. ;-)
(Still, pie and mash is delicious.)
(Still, pie and mash is delicious.)
Scepticalscribe
macrumors Haswell
it wasnt me
macrumors 6502a
Scepticalscribe
macrumors Haswell
That deficiency has since been remedied:
I paid a swift and fleeting (by my more usual long, lingering, standards, that is) visit to the cheesemonger's, and can now confidently state (write?) that there is cheese - an ample supply for now - chez moi.
Cheeses purchased included small slices from two blues (Roquefort from France and Crozier Blue, from Ireland), a small slice of a rather lovely hard cheese from Switzerland, namely Schnebelhorn, (although the young Comte also tempted, - it was divine - and will be revisited, later in the week), some exquisite Taleggio, (from Italy), and some collapsing, oozing, glorious, Brillat Savarin, from France.
However, to my considerable disappointment, there was no Camembert Rustique (at least, not in the large wheel format which I far prefer: They did stock those smaller versions, which are only good for baking, to my mind). And they were also out of Brie de Meaux, alas, which would have been an acceptable substitute for Camembert. Meanwhile, the Saint-Nectaire was almost tasteless, thus eliminating from my mental list another cheese that I had had in mind to purchase.
Scepticalscribe
macrumors Haswell
I am running low on cheese yet again; therefore, I must take some steps to address - to remedy - this deficiency.
Scepticalscribe
macrumors Haswell
Actually, I did purchase some cheese earlier today:
Some Roquefort, a little Cashel Blue, mature Gouda, and buffalo feta.
decafjava
macrumors 603
Do tell what is buffalo feta? Is it as I suspect made from buffalo milk?
Scepticalscribe
macrumors Haswell
Exactly.
It is made from buffalo milk, from a herd of buffalo cattle; of course, I am not entirely sure that they have the right to name their cheese "feta" - as opposed to "based on feta" or "derived from feta" or "inspired by feta" - as I am fairly certain that feta is a denomination protected status cheese.
Having said that, it is quite delicious - a little creamier, softer, and less sharp than the more traditional feta. Yesterday, I served it with a salad based on - derived from - inspired by - the Greek original: Chopped cherry tomatoes, diced cucumber, olives, , sliced nectarine, chopped buffalo 'feta' style cheese - all drizzled with olive oil anointed with loads - I mean loads, lots and lots - of (freshly) minced garlic, along with freshly squeezed lemon juice.
Today, a fresh French baguette has been collected (ordered yesterday from the best bakery in town) and I paid a visit to the cheesemonger's (where a member of staff was chatting, quite happily, in French with a French customer).
Cheeses purchased included a small slice of Taleggio (from Italy), a small slice of young Comte, some oozing Pont l'Évêque, a small slice of Brie de Meaux, (young but ripe), and a small piece of gloriously ripe Forme d'Ambert, (a creamy blue cheese), all from France, to add to yesterday's small haul.
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decafjava
macrumors 603
Sounds wonderful and yes feta is a protected designation like Roquefort. If I ever find some I will try it.