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The Cheese thread.......

Scepticalscribe said:
I like it in salads, but not as part of a cheese board.
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Im Greek so we eat it with every meal basically😀
Just slice it and then add some olive oil on it and sprinkle some oregano.
feta.jpg
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Applejuiced said:
Im Greek so we eat it with every meal basically😀
Just slice it and then add some olive oil on it and sprinkle some oregano.
View attachment 682536 .
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Your picture would meet my definition of how feta should be served, most definitely. Olive oil, olives, tomatoes, perhaps cucumbers, maybe diced onion, and - of course - good quality rustic bread.

Anyway, that is an absolutely mouthwatering picture.

However, what I meant is that I doubt I would serve feta cheese as part of a post prandial cheeseboard; as a meal in itself, a salad, a breakfast cheese, a lunch cheese, or as supper, it works more than perfectly well.
[doublepost=1483912741][/doublepost]Oh, and yes, thanks for reminding me about the oregano; I had forgotten that detail when commenting on the photograph.
 
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Applejuiced said:
Im Greek so we eat it with every meal basically😀
Just slice it and then add some olive oil on it and sprinkle some oregano.
Click to expand...
Another one! Me too - heck I worked way back in the 1990s one summer helping produce "feta" cheese in Nova Scotia while a student. Yes not "authentic" but made properly by a Greek immigrant friend of my parents. Very hard work indeed.
 
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decafjava said:
Another one! Me too - heck I worked way back in the 1990s one summer helping produce "feta" cheese in Nova Scotia while a student. Yes not "authentic" but made properly by a Greek immigrant friend of my parents. Very hard work indeed.
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That's awesome, that's a job and a product I would be proud of making.
Lots of Greeks up North in Canada🙂
 
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JamesMike said:
What wine do plan having with them.
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At the moment, I am sipping a Gewürztraminer - and am amply and happily full with the (superb, organic, entirely home cooked) goulash I had spent much of today preparing and cooking - but, tomorrow, I think, perhaps, either a Chateauneuf-du-Pape, or a Pouilly-Fuisée, as this is the sort of (traditional) cheeseboard that seems to suggest it ought to be accompanied by - or served with - Old World classics.

Any suggestions?
 
JamesMike said:
The Chateauneuf-du-Pape, one of my all time favorites.
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Sounds like a good idea.....

As it happens, it is one of my all time favourites, too....

Just need to make sure it has plenty of time (as in, a few hours) to breathe.....tomorrow.....before I decide to actually sip, savour and sample some of it......after all, we want it to be sufficiently mellow, and smooth before that bottle is consumed.
 
Well I need some advice. I bought a Reblechon cheese about a week or so ago. I just opened it for lunch and found this:
IMG_0106.JPG

Best before date is 23 June.
This is one of my favourite cheese so I know this mold is not normal.

Is this cheese still edible? I thought to cut off the rind and melt the cheese with potato and vegetables to make my version of a tartiflette (the "real" one is a bit too heavy as it includes bacon and cream). Must I throw this out?? 🙁
 
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