The Cheese thread.......
- Thread starter rhett7660
- Start date
- Sort by reaction score
Scepticalscribe
macrumors Haswell
That looks interesting.Having a Danish cheddar, the Castello Kant 48 (matured for at least 21 months), very salty yet creamy, with a nice glass of German Muskateller and fig mustard.
Looks like a piece of butter, but is rather interesting. If you like your cheese very salty.
It is a cheese that I have never heard of, let alone actually sampled and savoured.
Do enjoy.
Scepticalscribe
macrumors Haswell
Actually, given that it is a country with a fairly substantial - and well-developed - dairy and agricultural sector (and has the climate and conditions for the production of good quality dairy agriculture), I am surprised that we don't see more quality Danish products - such as cheese - that are widely available.Having a Danish cheddar, the Castello Kant 48 (matured for at least 21 months), very salty yet creamy, with a nice glass of German Muskateller and fig mustard.
Looks like a piece of butter, but is rather interesting. If you like your cheese very salty.
it wasnt me
macrumors 6502a
Same here. This was my first dive into Danish cheeses and I should keep one more eye on it in the future.
Scepticalscribe
macrumors Haswell
Earlier today, I paid a visit to the cheesemonger:
The cheeses I bought included two blues:
Forme d'Ambert, and Bleu d'Auvergne (from France) and Crozier Blue (from Ireland).
Camembert Rustique, and Époisses (both from France) comprised the semi-soft, somewhat aromatic, washed rind style, while a small slice of seductively soft and utterly decadent Delice de Bourgogne comprised its own category of sheer, sinful indulgence.
A young Comte, and a goat's Gouda with fenugreek - two hard cheeses, one from France, the other from the Netherlands, completed the selection.
The cheeses I bought included two blues:
Forme d'Ambert, and Bleu d'Auvergne (from France) and Crozier Blue (from Ireland).
Camembert Rustique, and Époisses (both from France) comprised the semi-soft, somewhat aromatic, washed rind style, while a small slice of seductively soft and utterly decadent Delice de Bourgogne comprised its own category of sheer, sinful indulgence.
A young Comte, and a goat's Gouda with fenugreek - two hard cheeses, one from France, the other from the Netherlands, completed the selection.
Scepticalscribe
macrumors Haswell
In addition to the cheeses I purchased yesterday in the cheesemonger's, this morning, I treated myself to some gorgeous Gorgonzola from the olive oil stall.
it wasnt me
macrumors 6502a
It’s been a while since I had a blue cheese. I shall fix that.
Scepticalscribe
macrumors Haswell
The Gorgonzola was gloriously creamy, absolutely perfect when served with some fresh French sourdough bread.
Scepticalscribe
macrumors Haswell
Earlier, I headed into the city to buy bread from the French bakery (i've been out of bread since last week-end), and also took in the cheesemonger's, and a small store that sells local honey, as well.
Cheeses purchased included two blues: Bleu d'Auvergne, and Roquefort (both from France).
Others were Brie de Meaux, and Langres, (also French), and a small slice of Taleggio (from Italy).
The hard cheeses I selected were a small slice of 18 month old Comte, and some Gouda goats' cheese.
Cheeses purchased included two blues: Bleu d'Auvergne, and Roquefort (both from France).
Others were Brie de Meaux, and Langres, (also French), and a small slice of Taleggio (from Italy).
The hard cheeses I selected were a small slice of 18 month old Comte, and some Gouda goats' cheese.
Last edited:
Scepticalscribe
macrumors Haswell
This morning, I purchased some Gorgonzola, to add to yesterday's selection of cheese.