I like a good pickle every so often. So many ways to marinate them or pickled vegetables for that matter. During my last trip to the UK, I asked for pickle on the side with my meal as it didn't come with it. They brought up a chutney with my grilled salmon steak. Somewhere along the line I'd forgotten what they called pickle or I forgot to clarify what I wanted. I should have known something was amiss when the concierge asked me to confirm that I did indeed want pickle on the side. Despite the confusion, it was rather nice with the fatty salmon.
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The Cheese thread.......
- Thread starter rhett7660
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You need to be more specific - a pickled gherkin, preferably sweet in the German style - is what you should have asked for.
Anyway, I always find it funny when Americans assume that how they speak - and understand - English is automatically understood across the globe.
There are many instances of common terms meaning something entirely - or quite - different.
It's true here, too. But you can ask for pickles or dill pickles. Despite the name, dill pickles tend to be sweeter and more acidic. Pickles would mean kosher pickles. Spices, herbs, garlic and in a salty brine solution, not acidic. I prefer those because I've never liked sweetness in a pickle. And then there's plain old brine fermented pickles which go rather well with fatty meals. And, if you find yourself in Moscow and eating with the locals, goes well with vodka.
Indeed, I have found myself in Moscow eating with the locals, but rarely partake of spirits (with the possible exception of cognac).
Nevertheless, I know that sort of pickled food you describe - it was a staple of Russian, and eastern European cuisine for an age - and must admit that I am rather partial to it.
For the most part, not a bread or crackers person here...... A nice little plate with a bit of lettuce, crunchy, garlicky, flavor-laden Kosher dill pickles, meaty and flavorful Kalamata and other olives, sliced tomatoes, with maybe a drizzle of Balsamic vinegar over them and perhaps the slightest hint of lemony goodness, too, with a slight dash of pepper, then of course alongside all of this, the Boursin, would be just delightful to me! OR....oh, yes! Inspiration has struck! Come to think of it if I make a special trip to the store which sells the infrequently-purchased but truly adored Kalamata Olive Sour Dough Bread, that would make everything absolutely totally delightful!!! Smear the Boursin on the bread, savor everything else along with it..... Hmmmm..... OK, I see tomorrow's shopping plan and later dining delight coming to light here....! 
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I bought a 1.5 kilo Lancashire Bomb yesterday (Saturday). Rather odd asking the cheese monger given the current climate of using that word out loud. I felt a devil and got the aged version... and also the original in the classic black wax. Will crack them open in a few weeks. Picked up some well packaged brie that will ripen and will be opened in December and picked up some edam. Because why not?
And you will have them ripen? Rather than eating them now?
What about blues?
This time of year, blues can really shine.
Is anybody else here a fan of cheese for breakfast?
For what it is worth, I am, very much so.
For what it is worth, I am, very much so.
I can eat cheese for breakfast, lunch and dinner. Being Dutch, we eat cheese for breakfast on bread
I can eat cheese for breakfast, lunch and dinner. Being Dutch, we eat cheese for breakfast on bread
Well, I am not Dutch, but I tend to do exactly the same thing; breakfast for me is usually real coffee (Ethiopian for preference, though, when I am abroad, as long as it is good, I shall rest content), freshly squeezed juice, cheese and bread.
What cheeses do you usually have for breakfast?
Gouda, Maasdamer, Old Amsterdam are all excellent breakfast cheeses. I am partial to goat's Gouda as well.
Anyway, this morning, breakfast was freshly squeezed juice, coffee, and - of the cheeses - some creamy Gorgonzola, Gouda with cumin, and a cheddar with walnut - all purchased in the farmers' market yesterday - where a Dutch cheese stall has a stand - and where I bought the hard cheeses, along with some goat's Gouda.
This was served on/with yesterday's French bread.
Oh my favorite is Maaslander, but I don't know if you can get it outside of the Netherlands (green/yellow for the young cheese, red for the older one), Old Amsterdam is also a fav. In the evenings I'm sort of addicted to Pecorino ever since we came back from Tuscany a couple of weeks ago. Lovely with some honey and walnuts
Oh my favorite is Maaslander, but I don't know if you can get it outside of the Netherlands (green/yellow for the young cheese, red for the older one), Old Amsterdam is also a fav. In the evenings I'm sort of addicted to Pecorino ever since we came back from Tuscany a couple of weeks ago. Lovely with some honey and walnuts
Maaslander, no, alas, I haven't come across that one - and I am a habitué of cheesemongers.
What does it taste like?
Mind you, I am a big fan of aged Gouda - that sweet and salty note is addictive - while aged goat's Gouda is gorgeous (though I will happily tuck into a younger version of that, too).
It's got a soft, creamy taste. Found a webshop that sells them (and others): https://www.goudacheeseshop.com/fresh-gouda-cheese/sliced/maaslander-old-amsterdam-sliced.html
I tend to buy cheese in blocks (from a cheesemonger's), rather than pre sliced, but I will keep an eye out for it.
Had you ever tried blue Gouda? It has an unusual taste, and is quite mild (for a blue), but I rather liked it; again, a good choice for a breakfast, or a luncheon cheese.
Oh they sell them in blocks too on that site, but that would be a bit too much for just trying a cheese I guess
.I need to try that blue Gouda! I'll put it on my grocery list
Oh they sell them in blocks too on that site, but that would be a bit too much for just trying a cheese I guess
I need to try that blue Gouda! I'll put it on my grocery list
The Dutch cheese stand at the farmers' market - they have mostly Dutch cheeses - sells it, and I quite like it.
They have a blue goat's cheese as well, - which, on a certain day - let us say, maybe once every six weeks - hits a perfect gustatory 'spot', but is a bit sharp the rest of the time: Now, that is something that is governed by my personal preferences, - and cravings - not the state of the cheese, as the latter tends to be pretty consistent.
Now, one particular Dutch cheese I would love to try is the infamous, or, should I say, legendary, Limburger.
Personally, I love Epoisses, and am also partial to Muenster, and cheeses such as Regal du Brasseur and Livarot from the Alsace region.
Given that I live in the Dutch province of Limburg, I eat Limburger regularly
Ah, well, it is a legendary cheese the acquaintance of which I am rather keen to make.
Inexplicably - inexplicably, that is, given that Epoisses and others are relatively easily found in a good cheesemonger's - Limburger is extremely difficult to lay hands on.
And, do you like Limburger? At what stage of its - extraordinarily interesting life cycle - do you like it best?
And, how do you serve it? Or, with what do you serve it?
Haven't really bothered about the life cycle, I just buy it and eat it on rye bread, always. We call it "Rommedoe" here.
Yes, agreed, rye bread is an excellent accompaniment to many of the creamy cheeses.
No, the reason I asked is that reading about it suggests that it becomes more creamy, and er, liquid (and indeed, quite aromatic) as it ages.
As with Camembert, and Epoisses, (and indeed, a good, aged, Stilton), personally, I tend to prefer cheeses that are maturing nicely.
Gorgonzola is a rare exception to that, however, as I tend to prefer that when it is young (and creamy).
Oh, forgot to add: Late lunch took the form of St Agur on French bread. Served with coffee. Delicious.
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Better than Old Amsterdam - a kind of classy version of a (middle aged) Gouda.....I really like it.