The Cheese thread.......

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

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  1. Scepticalscribe Contributor

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    #826
    The efficacy (and efficiency) of "the power grab" is vastly over-rated. Especially when the matter of cheese is under discussion.
     
  2. Zenithal macrumors 604

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    #827
    Brie with some mixed fruit preserves. Should be the last of the brie at this point. Not a large serving, just about 300 grams. Good enough for breakfast.

    Yes, as a child I'd walk near the cheeseboard and do a run-by of it whilst grabbing a cut off chunk or two when not a soul was looking at the area.
     
  3. Scepticalscribe Contributor

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    #828
    A run-by? Of a cheeseboard?

    Sigh.

    Good food deserves contemplation, attention, focus, and respect.

    I stand in front of the cheeseboard, or find a place at the table convenient to it. Then, I stare, (and sometimes salivate) with rapt and avid attention. Only at that stage is an approach - with a knife, or some such suitable implement - made.
     
  4. Scepticalscribe Contributor

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    #829
    Snacked on Durrus, Stilton and Gouda earlier today.
     
  5. Scepticalscribe Contributor

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    #830
    Époisses, aged and creamy Cashel Blue, Taleggio and cheddar for breakfast, on French brown soda bread.
     
  6. Scepticalscribe Contributor

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    #831
    Bought some cheeses today: Aged Stilton, mature Cashel Blue, Raclette, Comte, Camembert, Taleggio, La Delice and Durrus.
     
  7. Scepticalscribe Contributor

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    #832
    I have been invited to dinner this evening (by my cheesemonger) with my cheesemonger's producer of Parmigiano-Reggiano.
     
  8. Scepticalscribe Contributor

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    #833
    Breakfast comprised aged Stilton, Brillat Savarin, Taleggio and Raclette with French bread. Yum.
     
  9. Scepticalscribe Contributor

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    #834
    Breakfast this morning comprised Brillat Savarin, Stilton, Raclette and Camembert (with French bread).
     
  10. Zenithal macrumors 604

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    #835
    Been craving PR for a while now. Think I'll buy a half kilo this week. Might make some lasagna with it, too. Nice lasagna with homemade pasta during this nasty weather is every so comforting.
     
  11. Scepticalscribe Contributor

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    #836
    Treated myself to some deliciously oozing Gorgonzola and some seriously good aged Comte today.
     
  12. Scepticalscribe Contributor

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    #837
    Purchased Taleggio, Vacherin Mont d'Or, aged Stilton, goat's Gouda, and Camembert today.
     
  13. Scepticalscribe Contributor

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    #838
    Gorgonzola Cremosa and French bread for breakfast. Yum.
     
  14. RootBeerMan macrumors 65816

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    #839
    If you like the Cremosa, (as it seems you do) you might like to try Cambozola's blue cheese. It's a triple cream brie-like blue that is truly wonderful! It's a Bavarian cheese that we get frequently. They also produce a mushroom variety that is also fantastic. Very oozy and spreadable. I think they'd be right up your alley!

    [​IMG]

    [​IMG]
     
  15. Scepticalscribe Contributor

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    #840
    Actually, I have tried Cambozola, and while I like the creaminess of the cheese, (and love creamy blues) I find it lacks that certain 'je ne sais quoi' of some of the other blues.

    The mushroom version - which I have not yet encountered or had the pleasure of consuming - sounds wonderful.
     
  16. Scepticalscribe Contributor

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    #841
    By the way, this very weekend, I have seen some heart-shaped horrors make an appearance in my cheesemonger's: There was a heart-shaped goat's cheese, a heart shaped triple cream cheese from Burgundy (something akin to a delice), and some other heart-shaped offering, the details of which escape me for now.

    Some year's ago, I even spotted a heart-shaped Brie, complete with line of truffle.
     
  17. Zenithal macrumors 604

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    #842
    I'm indifferent with this one in particular. I've bought it about a dozen times over time and it's never stood out for me. I feel the earthiness of the mushrooms does little to differentiate itself from the earthy and often heavenly aroma and flavor of the cheese.
     
  18. Scepticalscribe Contributor

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    #843
    Actually, I'm inclined to agree.

    In general, cheese can do perfectly well by itself - it does not require a great many additional flavours; if you want dried fruits (and I like dried fruits) serve them on the cheeseboard with the cheese.

    Mind you, once, just once, I had an amazing (almost liquid) oozing Brie with truffles.
     
  19. Scepticalscribe Contributor

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    #844
    Had Gorgonzola Cremosa for breakfast, with French bread; yum.
     
  20. Scepticalscribe Contributor

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    #845
    Enjoyed aged Stilton, Vacherin Mont d'Or, Camembert, aged Comte Grand Cru, and Taleggio this morning with French bread.
     
  21. Scepticalscribe Contributor

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    #846
    Stilton, Vacherin Mont d'Or, Taleggio and Camembert comprised breakfast, along with rye bread.
     
  22. Scepticalscribe Contributor

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    #847
    Purchased some cheeses today: St Nectaire, Camembert, Stilton, Forme d'Ambert, Vacherin Mont d'Or, and a local Cheddar.
     
  23. Scepticalscribe Contributor

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    #848
    To yesterday's purchases (described above), today I added Taleggio and Gorgonzola Cremosa.
     

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