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The Cheese thread.......
- Thread starter rhett7660
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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.
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.
Same here. This was my first dive into Danish cheeses and I should keep one more eye on it in the future.
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.
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.
The Gorgonzola was gloriously creamy, absolutely perfect when served with some fresh French sourdough bread.
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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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).
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.