which cheese are you eating right now?
- Thread starter guinnessdrinker
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Johnny Canuck3
Well-Known Member
Enid Laundromat said:
It's those pickled, oily kind of chilis.
Johnny Canuck3
Well-Known Member
moose said:
When was that: 1969?
It's like me and the UK. When I was there, all they had were fish and chips, and boiled dinner.
Johnny Canuck3
Well-Known Member
lynne8
Well-Known Member
When were you last here? in the early 1900's? You can get all kinds of cheese here, even some of your weird UK cheeses Caerphilly, Cheshire, Stilton, cheese with Guiness, cheese with Port, we've advanced quite a bit here in Canada-eh?moose said:
UK still has us beat at cheese, but we're hardly the backwoods of cheese culture.
Johnny Canuck3
Well-Known Member
lynne8 said:When were you last here? in the early 1900's? You can get all kinds of cheese here, even some of your weird UK cheeses Caerphilly, Cheshire, Stilton, cheese with Guiness, cheese with Port, we've advanced quite a bit here in Canada-eh?
And we have a couple of cheeses that you can't get either, Lynne...
Dead Cat Bounce said:Not eating it now but I've a load of Manchego in the fridge. It will be finished by New Year
[devise cunning plan to burglar the said fridge before the new year].
I hqve just enjoyed a tomme des Bauges from the Southern Jura near the swiss border in France. its near hard cheese appearance is deceptive, it just melted in the mouth with flavour. I should revisit this particular cheese shop tomorrow....
Chairman Meow
Perth, WA
I made ham, brie and cranberry parcels for tea last night, they were lush.
I also made marshmallows with a My First Marshmallow Maker. It will also be My Last. But that is for another thread.
I also made marshmallows with a My First Marshmallow Maker. It will also be My Last. But that is for another thread.
ice-is-forming
Good kids caught down in the never never
Cream cheese, sort of mixed with honey and pastacio nuts .yum.
kalidarkone
Bringing YOU round.....
Ive just run out of the port salute and the ledderdamer
and the chedder, got brie, camerbert, boursain with garlic and a bit of goats cheese. No biscuits
and the chedder, got brie, camerbert, boursain with garlic and a bit of goats cheese. No biscuits
ice-is-forming
Good kids caught down in the never never
About 1 hour ago I had some Epoisses, (Tesco finest) it STUNK the house out (the odour is still assailing my nose) and that was after removing 6 feet (not kidding) of clingfilm which my daughter ordered me to wrap it in when I purchased it.
Its the runniest, smelliest, lingeringly pungent cheese I've ever had the misfortune of smelling..... but its gorgeous.
Its the runniest, smelliest, lingeringly pungent cheese I've ever had the misfortune of smelling..... but its gorgeous.
rubbershoes
not the only raver in the village
Tonight it was Millstone and some Harbourne Blue
Dirty Martini
gets what he cant want
Earlier it was buffalo mozzarella and some Tuscan cheese with truffles. Both magic.
votisit said:
it sounds like some kind of WMD
Chairman Meow
Perth, WA
I brought a camembert back from France once that unfortunately smelt exactly like the contents of my sprogs nappy. Sprog was getting very bewildered at the frequent nappy checks until we worked out where the smell was really coming from. We ended up giving the cheese an honorouble sea burial - even I couldn't face eating it after that experience.
We ended up giving the cheese an honorouble sea burial - even I couldn't face eating it after that experience.votisit said:
I vaguely remember hearing a story about the french railways banning that particular cheese on their trains precisely because of the smell....
anyway, I have just enjoyed some etorki, a ewe cheese from the Basque country. delicious it was.
trabuquera
Modesty Bag
That banned cheese was called Puant de Lille, which literally means "the Stinker of Lille" - don't know if it was a particularly offensive form of Epoisses or something different though. (I've been lucky enough never to have to confront one.)
When even the French call it a stinker you know it's seriously cheesy. Did you know they call very, very mature and mouldy little goat cheeses "crottins du diable" - meaning "the Devil's droppings?" Oooh, yes please, I'll have a heaping portion of THEM!
At the moment I'm rotating between some lovely Halloumi (King Of Cheeses (c) urban75), soaked in fresh water so it's not so aggressively salty, and a very tasty, if slightly aggressive, Ossau Iraty - Basque cheese too, I'm not sure if it's the same as Etorki or something different. Punchy and yum just like a Gruyere with more attitude.
When even the French call it a stinker you know it's seriously cheesy. Did you know they call very, very mature and mouldy little goat cheeses "crottins du diable" - meaning "the Devil's droppings?" Oooh, yes please, I'll have a heaping portion of THEM!
At the moment I'm rotating between some lovely Halloumi (King Of Cheeses (c) urban75), soaked in fresh water so it's not so aggressively salty, and a very tasty, if slightly aggressive, Ossau Iraty - Basque cheese too, I'm not sure if it's the same as Etorki or something different. Punchy and yum just like a Gruyere with more attitude.
trabuquera said:
ossau iraty, if that's the one I am thinking is different. it's a proper hard cheese. etorki was slightly softer. both are ewes cheese.
