The Cheese thread.......

[Scepticalscribe]

Is young Comte more recommendable than matured Comte?

Depends on my mood, my preferences at the time, and - also - the season.

This means that - and this is simply my own personal preference - that I tend to prefer young Comte in summer (not least because I am more than partial to savouring and enjoying mild cheese for breakfast on good rye bread, or treacle bread, or fresh baguette), whereas I prefer the more mature version in autumn and winter.

The same applies to Gouda: those wonderful rich, luscious, layered, almost caramel flavoured mature Gouda cheeses are fantastic in autumn, but I find that I don't desire them at all in summer.

 

[it wasnt me]

In Summer, the palate is usually stressed from keeping the temperature off your brain. Makes sense.

 

[decafjava]

In Summer, the palate is usually stressed from keeping the temperature off your brain. Makes sense.

That is my case as well. In fact during heatwaves my appetite diminishes quite markedly.

 

[Scepticalscribe]

In Summer, the palate is usually stressed from keeping the temperature off your brain. Makes sense.

That is my case as well. In fact during heatwaves my appetite diminishes quite markedly.

For full meals, yes, but, (for me, at least) this does not apply to cheese.

 

[decafjava]

For full meals, yes, but, (for me, at least) this does not apply to cheese.

Oh for me too, nothing melted as the famous SWiss specialties. Greek salad with feta, or other Greek salads like Cretan Dakos Salad makes nice meals.

Crete salad

 

[Scepticalscribe]

Some cheese needs to be bought.

 

[Scepticalscribe]

A visit to the cheesemonger's yielded the following cheeses:

Hard cheese: A small slice each of lovely young Comte and Raclette (both from France).

Semi-soft (or, washed rind cheese) comprised the following: A small slice of lovely seasonal Taleggio (from Italy), a funky, ripe, oozing St Nectaire (from France), and Torta Pascualete (a glorious sheep's cheese from Spain, with a slightly bitter aftertaste, caused by the use of thistle rennet);

Blues: The divine and utterly seductive Gorgonzola Cremosa (a treat from Italy), and a small slice of perfect Roquefort (from France).

 

[it wasnt me]

I’m taking notes.