it wasnt me
macrumors 6502a
I shall try Indian curry next time I'm in London (probably in October).
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
The Cheese thread.......
- Thread starter rhett7660
- Start date
- Sort by reaction score
Scepticalscribe
macrumors Haswell
Can you imagine?
Joy of joys.....there was Gorgonzola Cremosa, one of my all time favourite wines, (for the first time in three years) in the cheesemonger's.
Now, granted, I had been advised at the weekend that they were expecting a delivery of this divine delicacy this week, and that it was scheduled to arrive on this Monday past.
With commendable restraint and a heroic degree of self-control, I held off paying a visit to the cheesemonger's until today.
Joy of joys.....there was Gorgonzola Cremosa, one of my all time favourite wines, (for the first time in three years) in the cheesemonger's.
Now, granted, I had been advised at the weekend that they were expecting a delivery of this divine delicacy this week, and that it was scheduled to arrive on this Monday past.
With commendable restraint and a heroic degree of self-control, I held off paying a visit to the cheesemonger's until today.
Scepticalscribe
macrumors Haswell
A proper Indian curry, in the sort of restaurant (even if it looks a little down at heel) that is frequented by and patronised by (many) Asians.
it wasnt me
macrumors 6502a
Is there a list? I don't really feel comfortable with just loitering around a restaurant to check the audience.
Scepticalscribe
macrumors Haswell
No, but ask the people you know - or work with - who are based in London for recommendations.
Scepticalscribe
macrumors Haswell
I have been greedily enjoying generous helpings of Gorgonzola Cremosa on some gorgeous treacle bread.
it wasnt me
macrumors 6502a
it wasnt me
macrumors 6502a
Scepticalscribe
macrumors Haswell
I have been indulging - with greedy delight - in Gorgonzola Cremosa this week.
CooperBox
macrumors 68000
"Bonjour all you cheese lovers!"
Not surprisingly we have a wonderful choice of cheeses to choose from. Attached are a few from one of our many local cheese stores.
Mmmmm.......!🙂
Not surprisingly we have a wonderful choice of cheeses to choose from. Attached are a few from one of our many local cheese stores.
Mmmmm.......!🙂
it wasnt me
macrumors 6502a
Scepticalscribe
macrumors Haswell
Scepticalscribe
macrumors Haswell
I paid a visit to the cheesemonger's this morning and purchased a number of cheeses:
A small slice of Jarlsberg (from Norway) and another small slice of young Comte (from France) comprised the hard cheeses (though neither cheese is "hard" as both are young and flexible; perfect breakfast cheese).
Some Brie de Meaux (from Normandy) and Taleggio (from Italy) were the soft cheeses.
And a slice of gloriously oozing, almost liquid, Gorgonzola Cremosa (a creamy delight), a blue cheese from Italy, completed my selection.
A small slice of Jarlsberg (from Norway) and another small slice of young Comte (from France) comprised the hard cheeses (though neither cheese is "hard" as both are young and flexible; perfect breakfast cheese).
Some Brie de Meaux (from Normandy) and Taleggio (from Italy) were the soft cheeses.
And a slice of gloriously oozing, almost liquid, Gorgonzola Cremosa (a creamy delight), a blue cheese from Italy, completed my selection.
Scepticalscribe
macrumors Haswell
As of now, my cheese supplies have dwindled - devoured over the past few days - so that only some of the Comte remains.
This deficiency shall be remedied tomorrow or Thursday.
This deficiency shall be remedied tomorrow or Thursday.
it wasnt me
macrumors 6502a
I have tried the Godminster cheddar with chilli now, and I must admit that it was not really a great experience. Well, trying and failing is still better than failing to try.
Scepticalscribe
macrumors Haswell
Personally, I prefer my cheddar to come without additions, some of which try to be too clever by half.
Cheddar doesn't need chilli; the cheese is sufficiently robust and strongly flavoured by itself.
Instead, if one must have chilli, serve chilli with meat, or a casserole, or a stir-fry, or, as an ingredient in a dressing with a salad of fruit and vegetables.
Last edited:
it wasnt me
macrumors 6502a
That’s a solid advice. I just couldn’t resist getting one while I was at it. Next time, I’ll stick with the classics (matured, salty cheeses). The “normal” one was really good.
Scepticalscribe
macrumors Haswell
In general, in my experience, - with a few exceptions - cheese doesn't need additions.
Some Goudas can work very well with cumin or caraway seeds, and I have also sampled a Brie with a layer of truffle that was very interesting; moreover, some of the Christmas additions to white Stilton (such as dried cranberry, or dried apricot) also work quite well as seasonal specialties, (although I still far prefer the original blue Stilton, unadorned by anything else).
However, to my mind, most of the time, the classic version of a cheese is considered to be a classic for very good reasons, and those reasons rarely include additions such as chilli, (or garlic, and I write as someone who is more than partial to both chilli and garlic).
Some Goudas can work very well with cumin or caraway seeds, and I have also sampled a Brie with a layer of truffle that was very interesting; moreover, some of the Christmas additions to white Stilton (such as dried cranberry, or dried apricot) also work quite well as seasonal specialties, (although I still far prefer the original blue Stilton, unadorned by anything else).
However, to my mind, most of the time, the classic version of a cheese is considered to be a classic for very good reasons, and those reasons rarely include additions such as chilli, (or garlic, and I write as someone who is more than partial to both chilli and garlic).
it wasnt me
macrumors 6502a
One of my favourite cheeses is (still) the Snowdonia cheddar with garlic and herbs. But I agree that it is rare to find such a good combination without adding the extra flavours yourself.
Scepticalscribe
macrumors Haswell
Some cheeses have been purchased.
They include: One blue: Gorgonzola Cremosa (an oozing, almost sinfully liquid, but utterly delicious form of Gorgonzola from Italy).
Two hard cheeses: A Goat's Gouda with truffle (from the Netherlands), and Jarlsberg (from Norway).
And two semi-soft cheeses: Taleggio (from Italy) and a gorgeous goat's cheese from Spain, Torta Pascualette.
They include: One blue: Gorgonzola Cremosa (an oozing, almost sinfully liquid, but utterly delicious form of Gorgonzola from Italy).
Two hard cheeses: A Goat's Gouda with truffle (from the Netherlands), and Jarlsberg (from Norway).
And two semi-soft cheeses: Taleggio (from Italy) and a gorgeous goat's cheese from Spain, Torta Pascualette.
Scepticalscribe
macrumors Haswell
Another Spanish cheese that I love is the wonderful Torta del Casar (a sheep's milk cheese from Extremadura), but it is not a cheese that is readily stocked, and nor does it meet with universal or widespread approval, alas.
However, it does share that slightly bitter after-taste (which comes from the use of wild thistle rennet in both cheeses) with the Torta Pascualette, which is both delicious and a cheese that I had not encountered until now.
However, it does share that slightly bitter after-taste (which comes from the use of wild thistle rennet in both cheeses) with the Torta Pascualette, which is both delicious and a cheese that I had not encountered until now.
Last edited:
decafjava
macrumors 603
Yes I need to explore the world of Spanish cheese. Living in Switzerland, which in addition to having amazing cheese varieties even beyond Emmentaler and Gruyere, borders two countries know worldwide for theior cheese as well. Do I really need to name them? France and Italy of course. I could also say Germany and Austria though they are not as well known.
Scepticalscribe
macrumors Haswell
To my mind, the very best Swiss cheese of all is the wonderful Etivaz (l'Étivaz) which is - again, in my opinion - far superior to either Gruyere or Emmentaler (excellent though both of these are).
Scepticalscribe
macrumors Haswell
Inexplicably, my supplies of cheese were running low.
A visit to the cheesemonger remedied this deficiency.
Two blues - some glorious, oozing, Gorgonzola Cremosa from Italy, and some creamy, yet wonderfully rich, Roquefort, from France, were bought.
Semi soft cheeses were represented by the stunning Torta Pascualette (from Spain), some seductively ripe St Nectaire (from France), and some luscious Taleggio (from Italy).
A few small spheres of Mozzarella also put in an appearance in my shopping.
Hard cheeses took the form of the eternal classic, a young Comte (from France), and a small slice of perfect Raclette, also from France.
A visit to the cheesemonger remedied this deficiency.
Two blues - some glorious, oozing, Gorgonzola Cremosa from Italy, and some creamy, yet wonderfully rich, Roquefort, from France, were bought.
Semi soft cheeses were represented by the stunning Torta Pascualette (from Spain), some seductively ripe St Nectaire (from France), and some luscious Taleggio (from Italy).
A few small spheres of Mozzarella also put in an appearance in my shopping.
Hard cheeses took the form of the eternal classic, a young Comte (from France), and a small slice of perfect Raclette, also from France.