The Cheese thread.......

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

Tags:
  1. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #901
    Treated myself to some splendid cheeses today: A soft goat's cheese with cranberry, a superb breakfast cheese; Reblochon, creamy, oozing and delicious; Camembert; Roquefort - unusually creamy yet tart; Forme d'Ambert (another excellent blue); Raclette; aged Comte; and aged Gouda.
     
  2. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #902
    Bought Gorgonzola Cremosa, aged Comte, and goat's Gouda today.
     
  3. Glideslope macrumors 603

    Glideslope

    Joined:
    Dec 7, 2007
    Location:
    A quiet place in NY.
    #903
    Just polished off a Limburger on Pumpernickel with thinly sliced White Onions. It was a religious experience. ;)
     
  4. steve knight macrumors 68030

    steve knight

    Joined:
    Jan 28, 2009
    #904
    for you or the hell you sent people to because of your breath? :DLimburger most of what I see does not look like high quality.
     
  5. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #905
    Oddly enough, I believe this.

    I'm actually envious, and I hope that the Limburger in question was firstly, of excellent quality, and secondly, simply sublime.
     
  6. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #906
    Mind you, my breakfast today featured cheese, also.
     
  7. Glideslope macrumors 603

    Glideslope

    Joined:
    Dec 7, 2007
    Location:
    A quiet place in NY.
    #907
    My wife is a wonderful person. The only ground rules are that I stay in my home office during, and up to one hour post event. ;)
     
  8. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #908
    Treated myself to some cheeses today: Roquefort, St Nectaire, Livarot, Camembert, Époisses, and some aged Comte.
     
  9. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #909
    Bought some gorgeous Gorgonzola Cremosa today in the farmers' market.
     
  10. JamesMike macrumors demi-god

    JamesMike

    Joined:
    Nov 3, 2014
    Location:
    Oregon
    #910
    Do you recommend this cheese?
     
  11. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #911
    Ah, yes, I think I do (given that I purchase it weekly).

    Okay: I freely and readily admit that I love it.

    More seriously, it is mild and sweet and can be slathered on fresh French bread, or good quality bread, which is then toasted. To my palate, it is a perfect breakfast cheese when I want something savoury, but not too overwhelming.

    And for a Gorgonzola sauce (melted, with a little double cream) to serve with steak, or with pasta served as a Gorgonazola sauce - perhaps with some other left over blue - Stilton, Roquefort, Cashel Blue, bleu d'Auvergne, added for greater 'bite', (okay, for this dish, you use a fair bit more cream), it is incomparable.
     
  12. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #912
    I bought a firmer cremosa a while back and found it very mild, too. I'm sure I've had it in the past, but I simply couldn't remember. At first glance, it looks like a strong cheese but it isn't.
     
  13. Scepticalscribe, May 12, 2019
    Last edited: May 12, 2019

    Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #913
    Gorgonzola Cremosa is exceedingly mild, (and quite sweet); perfect on toast, or when used to prepare a Gorgonzola (i.e. blue cheese) sauce to serve with pasta. If I want a stronger flavour from this sauce, I'll add another blue cheese (Roquefort, Cashel Blue, Bleu d'Auvergne, etc) to the sauce.

    There is another version of Gorgonzola which is sharper and firmer; this is called Gorgonzola Piccante.
     
  14. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
  15. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #915
    Thanks.

    I am coming to loathe it, to be honest, and wish to strangle it regularly.

    As it happens, I rarely check posts before pressing "post reply", and I really detest the controlling tendency of that thing to decide it knows better than I do what I wish to write.

    However, there is another issue, which is, as I age, I find that I am not hitting each key with equal strength, (the location of some letters means that they are not struck correctly), and therefore, sometimes a key I have tapped with insufficient strength hasn't registered at all, and that is when the stupid auto-correct decides to substitute something else.

    Anyway, thanks for drawing my attention to this; the error has been identified, edited and corrected.
     
  16. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #916
    I rarely if ever proof read any post I make online. I'll proofread anything official or work related, though. Sometimes I look back at old posts and wonder if I'd had a wee bit too much that evening.

    If I'm using a Mac computer and using Safari, I'll disable the autocorrect because it's an absolute nuisance.
     
  17. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #917
    Yes, professionally, anything official or work-related, I will most certainly proof in advance - sometimes going so far as to even print out a hard copy, as errors are so much easier to spot that way.

    And the having partaken of a wee bit too much of an evening, well, this is something I am not unfamiliar with, either.

    However, it is especially infuriating when auto-correct decides your life (and spelling) need remedial action when you have not so much as managed a sniff of a bottle of white Burgundy.
     
  18. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #918
    Treated myself to some: Aged Gouda, young Comté, mature Cashel Blue, spring milk Camembert, Époisses, La Delice and St Nectaire.
     
  19. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #919
    Snacked on La Delice and French bread. Quite yummy.
     
  20. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #920
    I had a cashel and garden tomato sandwich for lunch today. Bread I made. Whole wheat with a preferment and finely chopped toasted cashews. Raw cashews I bought and toasted myself.
     
  21. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #921
    Gorgonzola Cremosa was purchased this afternoon.
     
  22. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #922
    Mature Cashel Blue slathered on toasted rye bread. Yum.
     
  23. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #923
    Young Comte and Bresaola for breakfast with toasted French bread.
     
  24. Scepticalscribe macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #924
    Purchased some cheeses today: Parmigiano Reggiano (Parmesan), Camembert Rustique (made with spring milk), Époisses, Reblochon, mature goat's Gouda, and mature Cashel Blue.
     
  25. steve knight macrumors 68030

    steve knight

    Joined:
    Jan 28, 2009
    #925
    finally bit the bullet and ordered some Parmigiano Reggiano PDO"Vacche Rosse/Red cows" seasoned 40/48 months
    the fist bite made it seem mellow but it gets stronger fast. it is not a cheese to eat much of by its self. nice and crunchy and can taste grassy. my esophagus complained a bit since I tried it by its self as it arrived right after lunch.
    IMG_1211.JPG IMG_1210.jpg IMG_1209.jpg IMG_1208.jpg
     

Share This Page