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The Cheese thread.......
- Thread starter rhett7660
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macrumors Haswell
That looks interesting.
It is a cheese that I have never heard of, let alone actually sampled and savoured.
Do enjoy.
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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.
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.
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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.
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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
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macrumors Haswell
The Gorgonzola was gloriously creamy, absolutely perfect when served with some fresh French sourdough bread.
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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.
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macrumors Haswell
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macrumors Haswell
I treated myself to some cheese over the week-end (along with some sourdough from the French Bakery).
This haul comprised three blue cheeses: A small slice of Stilton, and of Shropshire Blue (both from England), along with a small slice of Bleu d'Auvergne, from France.
Other semi-soft and/or washed rind cheeses included some Tomme de Savoie, and some Brie de Meaux (both from France), plus a little Taleggio (from Italy).
Hard cheeses included some Comte (Comte Fort, from France), and a small slice of Coolea (from Ireland).
Two further cheeses completed the selection, a chunk of Pecorino Romano (which will be used mostly for cooking), and a slice of Manchego coated with rosemary (Queso al Romero).
This haul comprised three blue cheeses: A small slice of Stilton, and of Shropshire Blue (both from England), along with a small slice of Bleu d'Auvergne, from France.
Other semi-soft and/or washed rind cheeses included some Tomme de Savoie, and some Brie de Meaux (both from France), plus a little Taleggio (from Italy).
Hard cheeses included some Comte (Comte Fort, from France), and a small slice of Coolea (from Ireland).
Two further cheeses completed the selection, a chunk of Pecorino Romano (which will be used mostly for cooking), and a slice of Manchego coated with rosemary (Queso al Romero).
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macrumors Haswell
I visited the cheesemonger's today and bought some cheese:
Blues included a small slice of both Forme d'Ambert and Roquefort (both from France), along with very small slice of Gorgonzola (not as creamy as I would like), and some aged Birbablu (a beer washed rind cheese) both from Italy.
My selection of washed rind, soft and semi-soft cheese comprised a small slice each of Taleggio (from Italy), Tomme des Croquants aux Nois (a walnut liquer washed rind cheese from France), the classic Brie de Meaux (from Normandy, in France), and some stunning Brin d'Amour (a sheep's milk cheese from Corsica, coated in thyme, rosemary, and crushed juniper berries).
Hard cheese took the form of a slice of Pecorino Romano (from Italy, mostly for grating with specific dishes), a slice of Goat's Gouda with truffle, and a slice of a superb cheese from the Basque region, Ossau Iraty.
And, as I still have some Comte, I am more than amply supplied with cheese for now.
Blues included a small slice of both Forme d'Ambert and Roquefort (both from France), along with very small slice of Gorgonzola (not as creamy as I would like), and some aged Birbablu (a beer washed rind cheese) both from Italy.
My selection of washed rind, soft and semi-soft cheese comprised a small slice each of Taleggio (from Italy), Tomme des Croquants aux Nois (a walnut liquer washed rind cheese from France), the classic Brie de Meaux (from Normandy, in France), and some stunning Brin d'Amour (a sheep's milk cheese from Corsica, coated in thyme, rosemary, and crushed juniper berries).
Hard cheese took the form of a slice of Pecorino Romano (from Italy, mostly for grating with specific dishes), a slice of Goat's Gouda with truffle, and a slice of a superb cheese from the Basque region, Ossau Iraty.
And, as I still have some Comte, I am more than amply supplied with cheese for now.
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macrumors Haswell
Treated myself to some cheese in the cheesemonger's today:
These included: two blues: Bleu d'Auvergne (from France) and Birbablu (a beer washed rind blue cheese from Italy).
Others - soft cheese - included: A small slice each of glorious Brie de Meaux, Delice de Bourgogne, and a mild sheep's milk cheese (not entirely unlike Brie) from the French Basque region, all three from France.
Semi-soft cheeses included a small slice of Morbier, and Raclette (again, both from France), as was the very small piece of Tomme des Croquants (a walnut liquor washed rind cheese from France) and small slice of seasonal Taleggio, from Italy.
Hard cheese took the form of the perennially excellent Comte (18 months old), and some Parmigiano Reggiano (from Italy), for use with pasta dishes.
I also paid a visit to the French bakery, where I bought some delicious rye bread.
These included: two blues: Bleu d'Auvergne (from France) and Birbablu (a beer washed rind blue cheese from Italy).
Others - soft cheese - included: A small slice each of glorious Brie de Meaux, Delice de Bourgogne, and a mild sheep's milk cheese (not entirely unlike Brie) from the French Basque region, all three from France.
Semi-soft cheeses included a small slice of Morbier, and Raclette (again, both from France), as was the very small piece of Tomme des Croquants (a walnut liquor washed rind cheese from France) and small slice of seasonal Taleggio, from Italy.
Hard cheese took the form of the perennially excellent Comte (18 months old), and some Parmigiano Reggiano (from Italy), for use with pasta dishes.
I also paid a visit to the French bakery, where I bought some delicious rye bread.
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macrumors Haswell
Yesterday, I treated myself to a small slice of Gorgonzola Dolce, to add to the cheese I already have to hand.
Sammael
macrumors regular
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macrumors Haswell
I have been experimenting with creating, crafting, - and devouring - toasted cheese sandwiches: A mix of (freshly) grated Comte, and (freshly) grated Raclette, plus, perhaps, a little (freshly) grated Pecorino Romano, or a little (freshly grated) Parmigiano Reggiano works very well, in my experience. Plus, plenty of butter.
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macrumors Haswell
Made the acquaintance of a superlative English washed rind cheese (from sheep's milk) named Riseley over the past few days.
This is an amazing cheese, rich, and incredibly flavoursome.
This is an amazing cheese, rich, and incredibly flavoursome.
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macrumors Haswell
Treated myself to some cheese over the week-end, a small selection:
Riseley (a stunning English sheep'smilk washed rind cheese), and Reblochon, a classic French washed rind cheese.
Two blues, Forme d'Ambert (from France) and some less than stellar Gorgonzola, from Italy, (I like it creamy, this was more solid in texture, although it lacked little by way of taste), and a slice of excellent, aged, Comte from France completed my cheese selection.
Riseley (a stunning English sheep'smilk washed rind cheese), and Reblochon, a classic French washed rind cheese.
Two blues, Forme d'Ambert (from France) and some less than stellar Gorgonzola, from Italy, (I like it creamy, this was more solid in texture, although it lacked little by way of taste), and a slice of excellent, aged, Comte from France completed my cheese selection.
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macrumors Haswell
Riseley is a revelation; a seriously delicious cheese, and one that I shall actively seek out in the future.
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macrumors Haswell
Treated myself to some Riseley, (a stunning English washed rind cheese), two blues, Roquefort and Stilton, (from France and England, respectively), and, for hard cheese, some Wensleydale and a slice of aged Comte (from England and France, respectively).
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macrumors Haswell
And I forgot to add, that yesterday's cheese selection also included a small slice of Morbier, from France.
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macrumors Haswell
Purchased some cheese yesterday:
Classic aged, golden Gouda, and some young Raclette - from the Netherlands and France, respectively - comprised the hard cheese.
Riseley (from England), and Taleggio (from Italy) were the semi-washed rind, semi-soft, cheese.
And there were two blues, both from France: St Agur, and some young Roquefort.
Classic aged, golden Gouda, and some young Raclette - from the Netherlands and France, respectively - comprised the hard cheese.
Riseley (from England), and Taleggio (from Italy) were the semi-washed rind, semi-soft, cheese.
And there were two blues, both from France: St Agur, and some young Roquefort.
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macrumors Haswell
A few cheeses have been purchased:
These included two hard cheeses: A superb Beaufort (from France) - a cheese that is, to my mind, even better than Comte, and an aged Goat's Gouda.
The blues comprised St Agur and Roquefort, both from France.
And the soft cheeses took the form of a slice of seasonal Vacherin Mont d'Or (from France), - a cheese that is only available at this time of year - and a slice of Riseley, from England.
These included two hard cheeses: A superb Beaufort (from France) - a cheese that is, to my mind, even better than Comte, and an aged Goat's Gouda.
The blues comprised St Agur and Roquefort, both from France.
And the soft cheeses took the form of a slice of seasonal Vacherin Mont d'Or (from France), - a cheese that is only available at this time of year - and a slice of Riseley, from England.
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macrumors Haswell
Brie with truffle, Riseley, some Camembert, a small slice of Taleggio, were all bought today, as was some Beaufort, along with some seasonal Stilton.
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macrumors Haswell
And I also arranged (and paid for) for my Christmas cheese order; this is partly because shops - including the cheesemonger's - will be busy in the run-up to Christmas, and won't have time to chat about, discuss, or express opinions on, cheese with me (or other customers), and also to ensure that some of the cheese that I really like will not have sold out (as new orders will not be delivered until several days - perhaps, even, a week - into the New Year) by the time I wish to purchase some for Christmas.