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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    #801
    White Stilton, or blue Stilton?

    I have seen versions of this cheese, and it looks amazing.
     
  2. LizKat macrumors 601

    LizKat

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    #802
    Havarti with fresh dill in it, melted a bit over very thin slices of tomato on small pieces of toasted country-dark (not quite whole wheat) bread, served as open-faced sandwiches. I think the Havarti came from a Wegman's or a Trader Joe's, a gift from a friend who lives farther upstate. Probably domestic, not Danish, I didn't look back when I was destroying the wrappings :D but it's delicious.
     
  3. Scepticalscribe Contributor

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    #803
    Sounds delicious, and I hope you thoroughly enjoyed it.
     
  4. Zenithal macrumors 604

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    #804
    Yes, it's a pure white stilton in the sense of no veins present. It works well crumbled into a salad or on its own with thinly sliced bread. I don't like cranberries on cheese. I like cranberry juice. Unfiltered, unsweetened.
     
  5. Scepticalscribe Contributor

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    #805
    Likewise re cranberry juice.

    Apricots are another matter entirely, and I love them in any and every form in which they present themselves.
     
  6. jazz1 macrumors 68000

    jazz1

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    #806
    Blue delicious veins of pure joy ;)
     
  7. RootBeerMan macrumors 65816

    RootBeerMan

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    #807
    Another fan of apricots, though I prefer mine dried and love them in a scone! I will eat the scones till I cannot move!
     
  8. Zenithal macrumors 604

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    #808
    You and Gutwrench would make good friends. He enjoys scones, too.
     
  9. Scepticalscribe Contributor

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    #809
    At the moment, I have some stunning apricot jam (well, preserve) from Italy, where the quantity of fruit is 155g per 100g (and that of sugar a mere 55g per 100g). Yum.

    I will admit to a liking for scones when someone takes the time and trouble to make/bake them for me.
     
  10. Scepticalscribe Contributor

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    #810
    Sipping Recioto della Valpolicella with aged Stilton and aged Gouda.
     
  11. mobilehaathi macrumors G3

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    Sounds like an excellent evening.
     
  12. Scepticalscribe Contributor

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    #812
    Decent Brother described a night in Bordeaux last week-end where a fondue of Raclette, salami, and Reblochon were consumed in what he described as "a genuine French restaurant". (Along with French wine).
     
  13. Zenithal macrumors 604

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    #813
    Skipped lunch today and had one when I got home. Just some nice young vegetables, half steamed with brie melted all over them, fresh cracked pepper and cayenne. Simple. Tasty.

    There's one Lancashire bomb left. We're going to crack that baby open this weekend as we have guests over. Genuinely can't tire of this cheese. It has such a unique, almost sponge-like texture and rich flavor without being overbearing.
     
  14. Scepticalscribe Contributor

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    #814
    Anticipation is more than half of the fun, isn't it?
     
  15. Scepticalscribe Contributor

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    #815
    Visited the cheesemonger's today: Purchased: Aged Stilton, mature Cashel Blue, Brie de Meaux, Durrus, Gouda, Époisses.
     
  16. JamesMike macrumors demi-god

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    #816
    Do you have some wine in mind with nice cheeses?
     
  17. steve knight macrumors 68020

    steve knight

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    #817
    its a great cheese with two different flavors. I found some shaped in a triangle and it works best you get the best ratio of center and outside.
     
  18. Scepticalscribe Contributor

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    #818
    A Cru Bourgeois from Bordeaux, which my brother brought back with him as a gift when he visited Bordeaux last week-end with some mates.

    We sipped Bordeaux, and tucked into a cheeseboard comprising Camembert, Stilton, Comte, Gouda, and mature Cashel Blue.
     
  19. Zenithal, Jan 26, 2019
    Last edited: Jan 26, 2019

    Zenithal macrumors 604

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    #819
    Soft innards and the firmer outside layer? I can't say I remember much about it. The ash layer doesn't have a taste from what I remember. I bought the cheese from Costco a few times because they sold the large wheels and the small ones for a very low price. They have it every other month but I usually pick something else.

    The soft Chimay washed cheese is whatever but the semi-hard or hard Chimays that come and go are great. The soft import plain goats cheese is great. The domestic one is alright, but it doesn't have that "bite' goats milk has and only strengthened in a cheese.

    Humboldt Fog has a great rich flavor, but I find the texture like a drier farmer's cheese but with a very fine grain. It has a delicate flavor once you mix in a strong tasting cracker, bread or topping. Sweet cherry tomatoes work well with it.

    Sometimes I can get the same cheese from them cheaper than a cheese store and sometimes the other way around. They had a pesto gouda up for grabs about four or five weeks ago which was very good but we had plenty at home. It was a 3 or 4 lb wheel at $9/lb, IIRC. I'd guess it'd run me $14-18/lb elsewhere.

    They've been carrying an Israeli "feta' for a while now. Very salty, but it's rich and creamy. It leaves a nice buttery feeling in the mouth. It works well in salad or spread onto a strong flavored bread.
    --- Post Merged, Jan 26, 2019 ---
    Speaking of, time to go off and be a mouse for a half hour.
     
  20. Scepticalscribe Contributor

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    #820
    Breakfast was Brie de Meaux, Stilton and Durrus with toasted French bread.
     
  21. Zenithal macrumors 604

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    #821
    Some lovely leyden. You might enjoy this one, James.
     
  22. Zenithal macrumors 604

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    #822
    Company today. Cracking open a Lancashire bomb. And baking a large wheel of brie with its top end cut off using a sturdy fishing wire after the rind gets scored with a knife. Fruit, jams, wine.
     
  23. Scepticalscribe Contributor

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    #823
    Enjoyed a baked Camembert at a (private) wine and cheese tasting last night.
     
  24. Scepticalscribe Contributor

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    #824
    There will be a cheeseboard (for dinner) this evening: It will comprise: Aged Stilton, mature Cashel Blue, maturing Taleggion, sticky stinky Durrus, extra mature Gouda, stout cheddar, slinky seductive Brie de Beaux, and positively oozing Époisses.

    And, to accompany the splendid cheeses there will be: Moist - almost black - soda bread (purchased in the French bakery), and Châteauneuf-du-Pape.
     
  25. Zenithal macrumors 604

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    #825
    I take it Durrus is a local, non-export cheese? I may or may not have just accidentally lodged a piece of goats cheese up a nostril while making a power grab at the cheese in the refrigerator. Wraps up the night for me while I go inhale deep breaths of black pepper in the hopes of expelling the cheese out.
     

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