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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    #776
    Good quality Brie - especially ripe or mature Brie - doesn't need a pizza; instead, it just needs to be a part of a cheese board, served with some good quality (preferably French) fresh bread, good wine and a healthy appetite.

    A bake maybe, but a pizza.......no. No.
     
  2. Zenithal macrumors 603

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    #777
    You're missing out on experiencing a young brie on a wood fire cooked pizza. Think of a thin, crispy Neapolitan but not a Neapolitan with thin slices of young firm brie placed atop after taking it out. Young bries are almost too spongy to consume with bread or alone.
     
  3. LizKat macrumors 601

    LizKat

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    #778
    Some snippets of havarti, brie, camembert, gouda and a tad of goat cheese, all largesse left over from a little pre-New Year's gathering. Everyone got to take some home from that event. I will admit I wasn't shy about showing my elbows to get to that table before the options were down to pre-sliced cheddar, since a lot of it had been brought in from shops 60 or a hundred miles away from here.
     
  4. Scepticalscribe Contributor

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    #779
    Any blues on that (mouth watering) list?

    Delighted that your elbows were in working order. I'd have made my way to that table myself.
     
  5. LizKat macrumors 601

    LizKat

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    #780
    No blues among the remainders, I guess we destroyed them in place immediately... :D
     
  6. Scepticalscribe Contributor

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    #781
    Yes, the good stuff gets scoffed first, doesn't it?

    I'd target the blues at such a table, myself, so small surprise that none remained for when raiders swooped.
     
  7. decafjava macrumors 68030

    decafjava

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    #782
    Raiders of the Lost Quark?


    Deepest apologies, no blue cheese I know rhymes with ark.

    Ok I'll get my coat.
     
  8. Scepticalscribe, Jan 8, 2019
    Last edited: Jan 8, 2019

    Scepticalscribe Contributor

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    #783
    They don't have to rhyme with "ark", just some of their own poetic names.

    Raiders of the lost (or feloniously removed) Roquefort?
     
  9. Zenithal macrumors 603

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    #784
    I've been craving herring under a fur coat for a while now...
     
  10. decafjava macrumors 68030

    decafjava

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    #785
    I actually can get that at a small Eastern European/Russian grocer near my place and have a few times. It's amazing.
     
  11. Scepticalscribe Contributor

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    #786
    No, you want them oozing with sublime maturity and the sinuous confidence of age.
     
  12. decafjava macrumors 68030

    decafjava

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    #787
    I can approve of both options though ... it seems a waste to consume a young brie.
     
  13. Scepticalscribe Contributor

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    #788
    Actually, for that precise reason, I never buy a young Brie; you want it to have developed flavour and texture, and that means allowing it the time to mature.

    When I see it bulging, with dreams of oozing and bursting out of its chalky confines, I know it is then time to indulge.
     
  14. Mars56 Suspended

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  15. Scepticalscribe, Jan 12, 2019
    Last edited: Jan 12, 2019

    Scepticalscribe Contributor

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    #790
    Bought some cheese today: Gorgonzola Cremosa, aged Stilton, extra mature Gouda, Brie, Münster, Taleggio, a local cheddar, and Cooleeney - an Irish cheese somewhat akin to Brie or Camembert when mature (today, it was stunning, normally, I don't much care for it).

    My more usual preference for Camembert could not be met, not least because the Camembert was insufficiently mature.
     
  16. Scepticalscribe, Jan 13, 2019
    Last edited: Jan 13, 2019

    Scepticalscribe Contributor

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    #791
    Enjoyed a cheeseboard (with rye bread and Chateau Margaux).

    The cheeses included some Münster, Gorgonzola Cremosa, aged Stilton (in perfect condition), Brie de Meaux, Gouda and Taleggio.
     
  17. mobilehaathi macrumors G3

    mobilehaathi

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    #792
    Fabulous!
     
  18. Scepticalscribe Contributor

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    #793
    Thank you; that spell check is driving me nuts - Brie de Meaux, which I hadn't misspelled, but which the damned spellcheck insisted needed to be changed.

    Anyway, it was delicious, and matched the wine wonderfully.
     
  19. Scepticalscribe Contributor

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    #794
    Toasted French rye bread, served with Brie de Meaux, Gorgonzola Cemoosa, and Taleggio.

    A later slice of toasted rye bread was served with butter and homemade three fruit (Seville orange, grapefruit and lemon) marmalade; served with freshly squeezed fruit juice (a blend of grapefruit and orange) and coffee made from a blend (of my own devising) from the Horn of Africa, a blend of Ethiopian, Kenyan and Yemeni coffees.
     
  20. Zenithal macrumors 603

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    #795
    Had porridge this morning with a few slices of brie, left to ooze, topped with chopped toasted nuts, finely chopped candied ginger, dried currants, and some apricot preserves. Delicious. One of the smaller bries has now ripened and it's gloriously delicious. Took a small brie, basil and tomato sandwich to work for lunch.
     
  21. Scepticalscribe Contributor

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    #796
    Visited the farmers' market and cheesemonger's today: My haul included: Gorgonzola Cremosa, Taleggio, aged Stilton, Gouda, Comte, Camembert, Brie, and Vacherin Mont D'Or.
     
  22. Zenithal macrumors 603

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    #797
    Apricot stilton and aged gouda were on my list today.
     
  23. Scepticalscribe Contributor

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    #798
    The apricot Stilton is a white Stilton, isn't it?

    I've had it, and prefer it to the version with cranberries, but, most of all, I prefer the classic blue Stilton, which tends to be at its best at this time of year.

    And you can never go wrong with an aged Gouda.
     
  24. Scepticalscribe Contributor

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    #799
    Had an evening snack of Gorgonzola, Stilton, Brie, Vacherin Mont d'Or, Camembert and Gouda with toasted French bread. Very tasty.
     
  25. jazz1 macrumors 68000

    jazz1

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    #800
    This last X-Mas I had aged cheddar that had a couple of stripes of Stilton through it. Hard to slice and keep intact, but it was fantastic tasting!!!
     

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