The Cheese thread.......

Discussion in 'Community Discussion' started by rhett7660, Aug 17, 2016.

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  1. Scepticalscribe Contributor

    Scepticalscribe

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    #726
    Yesterday, in the cheesemonger's, I purchased some aged mature Comte, Gorgonzola Cremosa, Crozier Blue, Durrus (a washed rind cheese from Ireland), Vacherin Mont d'Or, and Camembert.

    For breakfast, with toasted French bread, I have enjoyed Vacherin Mont d'Or, Gorgonzola Cremosa, and a piece of Durrus.
     
  2. Scepticalscribe Contributor

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    #727
    Enjoyed Vacherin Mont d'Or and Gorgonzola Cremosa this morning with toasted French bread.
     
  3. Scepticalscribe Contributor

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    #728
    Over the week-end, I treated myself to Gorgonzola Cremosa, aged Stilton, aged goat's Gouda, aged Comte, Durrus (a washed rind Irish cheese), Vacherin Mont d'Or, and Camembert Rustique, and have been snacking regularly on them ever since.
     
  4. decafjava macrumors 68030

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    #729
    That reminds me, it's the season for Vacherin Mont d'Or which is a terrific cheese and a bit unusual with it's round wooden box. I'd have to get some other cheese though as my mom really doens't like the very strong smelly cheeses. So I'd have to eat it myself. :p
     
  5. Scepticalscribe Contributor

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    #730
    Vacherin Mont d'Or is wonderful at the moment; if you prefer not to serve it the traditional way,(wooden box and all, or heated in the oven with some Chablis drizzled), I sometimes eat it on toast for breakfast - it makes a wonderful breakfast cheese.
     
  6. Scepticalscribe, Nov 13, 2018
    Last edited: Nov 13, 2018

    Scepticalscribe Contributor

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    #731
    Has anyone ever come across "Nakladany Hermelin" a creamy Czech pickled (or, rather, marinated as it is marinated in oil, - alone with pepper corns, onion, garlic and chilli - rather than pickled in vinegar) cheese that you sometimes find in pubs? From personal experience, I can attest that it is superb with beer and black bread.
     
  7. Scepticalscribe Contributor

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    #732
    Bought a number of cheeses today: St Agur (a French creamy blue), and Blu d'Auvergne (another French blue), Gorgonzola Cremosa. Hard cheeses include aged Comte, aged goat's Gouda, and Bier Kaas - a raw cow's milk from Belgium washed in Duvel (a sturdy beer); then, there is Camembert Rustique, Vacherin Mont d'Or, and some almost liquid Époisses. Plus a French washed (in beer) rind cheese called Le Petit Diable.
     
  8. Zenithal macrumors 603

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  9. Scepticalscribe Contributor

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    #734
    Cough.

    If anyone calls by, they are more than welcome to join me, but, I can live on cheese, bread, and fruit, especially in summer. There are many foods I can forego, or will forego, but cheese is not one of them.

    The only time cheese is not a prominent part of my diet is when I am working abroad in the sort of country where cheese is not produced.
     
  10. Scepticalscribe Contributor

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    #735
    This morning's breakfast was cheese with bread. The bread was French, and the cheeses were: Gorgonzola Cremosa, St Agur, Camembert Rustique, Bier Kaas (a raw cow's milk cheese from Belgium, washed in Duvel beer), and Vacherin Mont d'Or.

    A pleasant, and varied cheeseboard.
     
  11. Zenithal macrumors 603

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    #736
    I find the best way to store cheese when you don't believe you'll be able to consume it due to being called away on work duty or taking a vacation is in your stomach along with bread, crackers and fruit.
     
  12. Scepticalscribe Contributor

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    #737
    That is sort of my take on this matter, as well.

    There are foods I can do without, and yes, of course, cheese falls into that category. But it also falls into the category of a food I do not ever wish to do without, not where I have choice or a say in what I eat.

    And, whatever about vegetarianism - and I can see and sympathise with, some of the ethical arguments for that, although I don't fully subscribe to them - I could never, in any life I live, imagine subscribing to veganism.
     
  13. Scepticalscribe Contributor

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    #738
    Tucked into Gorgonzola Cremosa, Vacherin Mont d'Or and Bier Kaas this morning (with French bread). Yum.

    A nice, balanced cheese selection for breakfast.
     
  14. Zenithal macrumors 603

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    #739
    I polished off about 105 g worth of 3 year aged white cheddar this morning for breakfast alongside 2 eggs and some sauteed cherry tomatoes. It was practically begging me to eat it.
     
  15. Scepticalscribe Contributor

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    #740
    I know; cheese is so irresistibly seductive in the way it begs, and beseeches, and entreats you to greet it and eat it.

    I assume that the aged white cheddar went down well.
     
  16. Scepticalscribe Contributor

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    #741
    Cheeses consumed at breakfast this morning included Bier Kaas, (with Spanish salami), Camembert and St Agur.
     
  17. Scepticalscribe Contributor

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    #742
    Breakfast this morning was toasted French bread with: Époisses, Gorgonzola Cremosa, Camembert Rustique, aged Comte, and Taleggio. Yum.
     
  18. Scepticalscribe Contributor

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    #743
    Gorgonzola Cremosa, aged Cashel Blue, Époisses, Camembert Rustique, Taleggio and aged Comte all made an appearance at my breakfast table - with toasted French bread - this morning.
     
  19. Scepticalscribe Contributor

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    #744
    Cheeses that I have purchased today include: Gorgonzola Cremosa, Roquefort, Taleggio, Époisses, Vacherin Mont d'Or, St Marcellin, Bier Kaas raw cow's milk, and Kilmora (a sweet, Maasdammer style cheese).
     
  20. Scepticalscribe Contributor

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    #745
    Breakfast this morning took the delicious form of cheese and French bread: Thus, generous chunks of Gorgonzola Cremosa, St Marcellin, Taleggio, and Bier Kaas found their way to a cheeseboard, and thence, to comprising my exceedingly tasty breakfast.
     
  21. Scepticalscribe Contributor

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    #746
    Blues for breakfast: Toasted French bread with Gorgonzola Cremosa and Roquefort.
     
  22. mobilehaathi macrumors G3

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    #747
    A bit of truffle parrano, brie, and gorgonzola with toasted bread this evening...
     
  23. Zenithal macrumors 603

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    #748
    Had the morning and afternoon to myself and made use of some of the remaining Lancashire bomb cheese. Rich creamy sauce over some veal. I've been sneaking away a few bites every night despite it being triggering for a bad cough.

    There's a small chunk of stilton I bought today to try out in a new holiday recipe.
     
  24. Scepticalscribe Contributor

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    #749
    What is the truffle perrano like?

    I have had mixed experiences with truffle cheeses; some I have liked and others a lot less so.

    Ah.

    I had wondered whether the Lancashire bomb would make it to Christmas; clearly not.

    Well, I hope you enjoyed it.
     
  25. Zenithal macrumors 603

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    #750
    Actually, if you recall I did say the initial order was split into two. One shipment for our Thanksgiving, and one for Christmas, with the latter being several kilos. It is a very easy cheese to consume, especially when there's many refreshments to imbibe oneself with. When set out to warm up, the cheese takes on an almost spongy texture when scooping it out. Really fantastic between two slices of wholemeal bread with tomato, cilantro, pickled peppers and a smear of spicy mayonnaise and or hot dijon.
     

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