marco mark said:here its 4euro for 100g thats 2.80gbp
and yes lush often on my packed lunch with apple or pear
Or in a sandwich with cranberry sauce, lettuce and a bit of pepper
The British cheese invasion of France
- Thread starter Hollis
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Or in a sandwich with cranberry sauce, lettuce and a bit of pepper
Orangesanlemons
Inamorati Anonymous
ChrisFilter said:I've always found Somerset Brie to be a bit bland.. Brie de Meaux is too ammonia-y.. the King is Brie de Pays imho..
and I'm an ex-pro, so what I say goes
I concur. Any place in the SW offering Somerset brie on the cheeseboard needs a bit more imagination imho. It keeps well, but that's about it.
Tried 'Goldilocks' from Daisy & co. yet? Awesome stuff, Dorset-based, made to a brie-based recipe but with a little more oompf about it. A little unstable to store, but worth the hassle.
*salivates*
(and yes, Toby's more or less right btw)
did you used to work at neals yard or something?ChrisFilter said:and I'm an ex-pro, so what I say goes
i imagine the decline of french cheeses is as much to do with eu pasteurisation rules as much as anything else - i think it's now illegal to buy in unpasteurised milk, so if you want to make a proper cheese, you have to have your own dairy - which is beyond a lot of smaller cheese makers.
<edit - btw, i'm fed up with people being mean to toby - i was just curious, didn't want to start some kind of slanging match.
>
ChrisFilter
Like a boss.
killer b said:
La Fromagerie and managed a shop caled the Granary in Oxfordshire.. miss the Granary, proper cheese shop.. La Fromagerie is almost undoubtedly the best cheese shop in the UK, but catered to too posh a crowd and was a bit too far up it's own arse.
shoddysolutions
back by dope demand
tobyjug said:
Or at one of the numerous small delicatessens or charcutieries to be found in any decent sized town. Even in the small village I stayed in two years ago in Morbihan there was a (French) organic bakery selling locally produced organic goat's cheese.
You may have a point about british exports, however, the French probably make a better market than the UK for premium cheeses as they are more prepared to pay extra for quality food, not to mention the significant ex-pat market. But as for UK cheeses taking over, and the bull about Jose Bove, I think you're talking merde.
Edit: Hmmm ... could tobyjug be right about something for once?
shoddysolutions said:
I can't see French cheese sellers saying to their customers:
"Eh bonjour, today we have ze best of ze British cuisine....we have a 'uuuge selection of their fromage....forget about our tradition and ze fact that we don't always pasteurise ze milk, forget le fromage Francais and 'ave a block of Breeteesh cheddar instead mon ami"
ChrisFilter
Like a boss.
killer b said:
Yeah, and the best English cheeses.
Granary used to sell predominantly English cheeses with the best continental.
My favourite cheese is probably Langres.. rinsed in champagne.. it's lush.
ChrisFilter
Like a boss.
Hollis said:Right we'll sort this out later..
but it is.. if you like mild brie, then fair enough, but I prefer something a bit richer and creamier.
I know someone who ate a whole triangle of brie in the space of a few minutes....
He is also half french. I fancy trying it
He is also half french. I fancy trying it
lang rabbie
Je ne regrette les gazebos
ChrisFilter said:
rinsed in champagne -
Surely it must be rinsed in brine to be that salty? I think some folks waste good champagne by pouring into the depression on the top of the cheese when serving it , although i'd have thought the local marc would be a better companion.
i like brie, but nearly all the french brie i've eaten has been very mild, almost tasteless... somerset brie seems to be like a cross between french brie and camembert ime, somewhat stronger (and imo nicer) in flavour, but also quite a bit stickier and more difficult to slice... french brie, while bland, certainly makes sandwiches a lot quicker and easier...
i can imagine the french making a nice stilton, but i think most of our semi-hard cheeses (cheddar, derby, red leicester, double gloucester) and crumbly ones (cheshire, lancashire, caerphilly, wensleydale) might confuse them... they seem to like things softer and stickier over there...
i can imagine the french making a nice stilton, but i think most of our semi-hard cheeses (cheddar, derby, red leicester, double gloucester) and crumbly ones (cheshire, lancashire, caerphilly, wensleydale) might confuse them... they seem to like things softer and stickier over there...
ChrisFilter
Like a boss.
lang rabbie said:rinsed in champagne -
you're quite right, it's rinsed in Marc de Champagne... not champage itself, my mistake.
ChrisFilter
Like a boss.
killer b said:sounds lovely. it's a toss up between appleby's cheshire and mrs kirkham's lancashire for me. the best british, imo.
Have you ever tried Olde Sussex? That's my favourite hard cheese since Keene's Cheddar turned to shit after Waitrose made them over produce.
Wide Eyed Angel said:
one of the worst english cheeses
Mrs Magpie
On a bit of break...
Mrs Kirkhams is the best Lancashire I reckon. Pricey, but worth it.
i'm a big fan of shorrock's as well - it's a bit softer, but a touch stronger on the flavour.Mrs Magpie said:
they had to move over to pasteurised for a bit when they had to kill off all their cattle with foot & mouth, but i understand they're back on their own milk supply again now... don't know how easy it is to get hold of in london though.
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