Favourite type of cheese?
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eoin_k
Lawyer's fees, beetroot and music
I've been to the Neal's Yard Diary, by Borough market, twice in the last two weeks mmmmm... I think I could become a regular there.
I can't choose a favourite cheese but there are a few that I haven't seen on the list that I feel the need to big up:
Mesithra - Very goaty greek hard grating cheese.
Smoked Mozarella - mmmmhhh
'Drunken' cheeses from Italy and Spain - Semi soft goat or sheeps cheese which has been dunked in red wine to give it a deep pink wine flavoured rind.
I can't choose a favourite cheese but there are a few that I haven't seen on the list that I feel the need to big up:
Mesithra - Very goaty greek hard grating cheese.
Smoked Mozarella - mmmmhhh
'Drunken' cheeses from Italy and Spain - Semi soft goat or sheeps cheese which has been dunked in red wine to give it a deep pink wine flavoured rind.
Johnny Canuck3
Well-Known Member
pembrokestephen said:
http://www.dairygoodness.ca/en/media/media-centre/news-releases/recent/2005-2004/06_04_06.htm
For the most part, you'll find cheesemaking in areas with a dairy industry, as I suppose is pretty standard. I think most of the cheese that gets made here is of the traditional old european varieties, although there are some regional creations.
We have supermarket canadian cheddar as well, [the americans call it 'American Cheddar', of course], but some excellent cheddar gets made, like Baldersons from Ontario: they have a delicious old white cheddar.
ChrisFilter
Like a boss.
Problem with 'new world' cheeses is that they all have to be pasteurised by law.. ruins most good cheeses.
spartacus mills
let's wee on each other
Best thread ever!
I'll go for:
Cambazola
Cashel Blue
Stilton
St Agur
Blue Castello
Roquefort
Feta
I'll go for:
Cambazola
Cashel Blue
Stilton
St Agur
Blue Castello
Roquefort
Feta
gaijingirl
Well-Known Member
Gaijinboy's mother brings us the most incredible cheese from Croatia. It's most famous cheese is pagski cheese (sir) from Pag island - but I'm just having a few slivers of Caprodur - a lightly smoked sheep's cheese. Bloody gorgeous!
Old world cheeses are supposed to be pasteurised by law.
Fortunately that is why we have Bleu D'Aveyron and Exmoor Blue.
Fortunately that is why we have Bleu D'Aveyron and Exmoor Blue.
Johnny Canuck3
Well-Known Member
Calva dosser said:
Canadians are renowned for our love of cheese. It's to the point where americans in the border states refer to canadians as cheeseheads.
ChrisFilter
Like a boss.
Indeed, when I worked in the industry, we sent a few dodgy unpasteurised cheese shipments to the canucks.. charged 'em a fortune, they loved it.
ChrisFilter
Like a boss.
Calva dosser said:
Why are so many unpasteurised then?
The majority of our cheeses were unpasteurised.gaijingirl
Well-Known Member
ChrisFilter said:
Yeah yeah yeah.. you and your "when I worked in the industry" quiz winning, cheese question answering ways....
That's cruel JC2.
And coming from the Seppoes it's Pot-Kettle-ing.
Ok, you may be a bit cheesey over wheat yields and tidal elevations and stuff, but nowhere near as bad as the neighbours.
And coming from the Seppoes it's Pot-Kettle-ing.
Ok, you may be a bit cheesey over wheat yields and tidal elevations and stuff, but nowhere near as bad as the neighbours.
ChrisFilter said:Why are so many unpasteurised then?
Lots are unpasteurised. The ones I prefer.
eoin_k
Lawyer's fees, beetroot and music
gaijingirl said:
Aye Croatian cheese is lovely - I've spent a bit of time in Zagreb and got quite into buying cheese from the Market in the Centre of town. The stalls were fantastic, staffed by a couple of old girls who looked like they'd collected it from the familly farm that morning.
Johnny Canuck3
Well-Known Member
Calva dosser said:
pembrokestephen
New Member
Excellent. As far as I could tell, Americans recognised about 3 types of cheese - processed cheese slices (for hamburgers), provolone, and "american cheese" which seemed to be a mild, fairly taste-free concoction.Johnny Canuck2 said:
But Canadian Cheddar, which shows up over here quite a lot, can be pretty nice.
Johnny Canuck3
Well-Known Member
pembrokestephen said:
Actually, the only kind of cheese in the US, is 'american cheese', swiss, and mozzarella, on pizzas.
Orang Utan
Maybe I like the misery
What about Monterey Jack?
Cheddar, clearly.
Cantal is an underrated french cheese. I always bought it when I lived in Paris, was sick of fucking camembert (which gets really boring really quickly) and couldn't be arsed traipsing to some specialist 'british food' shop to get cheddar.
I also love feta. One thing i loved about hackney was the turkish shops which would do huge slabs of the stuff for about a quid...
Cantal is an underrated french cheese. I always bought it when I lived in Paris, was sick of fucking camembert (which gets really boring really quickly) and couldn't be arsed traipsing to some specialist 'british food' shop to get cheddar.
I also love feta. One thing i loved about hackney was the turkish shops which would do huge slabs of the stuff for about a quid...
spirals said:
Bit of a difference there. (Even in terms of spelling
)I mean Port Salut is a posh persons dairylea slice, and feta is a dry version of that stuff fat call-centre operatives put on crispbread.
If they'd had Cantal on the fuel tank mountings of the Air France Concorde, we'd still have civilian supersonic travel on this rock.
Louloubelle
Well-Known Member
St Agur
mmmmmm
mmmmmm
luscious
