|
Post by hwinpp on Apr 13, 2009 4:49:40 GMT
Nobody's mentioned Appenzeller? One of my favourites.
I quite like salty crackers with butter. I usually drink milk with it.
|
|
|
Post by pookie on Apr 13, 2009 13:42:24 GMT
Bix.. It is a favourite in our house. If you try it out let me know how you like it
|
|
|
Post by lagatta on Apr 13, 2009 15:08:59 GMT
Do they make merlot in Mexico, bixa?
I haven't had many Mexican wines (from Baja California, the only part that has remained Mexican), but one was a very good Petit Syrah. I've never seen a Merlot from there.
|
|
|
Post by auntieannie on Apr 13, 2009 16:27:33 GMT
K, we have a tendency in this house to have cheese and port evenings. very nice combination.
|
|
|
Post by Deleted on Apr 13, 2009 17:04:18 GMT
I don't think that one is allowed to live in Old Blighty otherwise, Annie, unless you are a card-carrying Pakistani.
|
|
|
Post by auntieannie on Apr 13, 2009 18:55:54 GMT
It was suggested to me by blighters!
|
|
|
Post by bixaorellana on Apr 13, 2009 21:18:32 GMT
Pookie wrote: Bix.. It is a favourite in our house. If you try it out let me know how you like it I certainly will, Pookers -- thank you! I am getting ready to move, so will finally be able to bake again.
Lagatta wrote:Do they make merlot in Mexico, bixa? Lagatta, I don't really know. We get quite a few Argentine wines here, some of which are excellent. I've had some Mexican wines recommended to me, but have never found them for sale around here. The best I can say about the Mexican wines I've tried is that they are drinkable, full stop.
|
|
|
Post by Deleted on Apr 13, 2009 21:42:15 GMT
In France, we get (I am speaking generally, not in terms of speciality stores) a number of Swiss, Italian and Dutch cheeses. For some reason, British, German and Spanish cheeses are relatively unknown. Feta is also one of the most popular cheeses, but mostly in its French version (which can no longer use the name feta).
|
|
|
Post by spindrift on Apr 13, 2009 22:01:21 GMT
I love Appenzeller cheese which comes in 4 strengths as indicated buy the colour of foil? it's wrapped in. I think Black Appenzeller is the strongest and stinkiest.
|
|
|
Post by lagatta on Apr 14, 2009 16:08:14 GMT
Is the French feta cow's milk, or is some actually ewe's or goat's milk?
I love Spanish manchego cheese, though France probably produces some similar hard ewe's milk cheeses in the southwest. In particular ewe's milk cheeses from Euskadi (the Basque country), on both sides of the border, such as the French Ossau-Iraty, though the latter is typically not as firm as Manchego.
|
|
|
Post by Don Cuevas on Apr 14, 2009 18:51:53 GMT
So far I never met a cheese I didn't like. Maybe I have just been lucky as that gjetost sounds bleurgh. I like goats cheese and honey as a combination but never seen them actaully together in the cheese. Once, in Benia de Onis, Asturias, we ordered Tortus de Maíz al Cabrales. They are delicious, fried corn cakes with crumbled Cabrales Blue Cheese on top, drizzled with honey. I have a picture around here somewhere... (Those are Croquetas de queso y jamón in the foreground. Not among my favorites.)
|
|
|
Post by Deleted on Apr 14, 2009 19:16:25 GMT
Is the French feta cow's milk, or is some actually ewe's or goat's milk? The French feta is ewe's milk, as is the Dutch feta. Those two countries make 80% of the feta sold in Europe, which upset Greece immensely, so they finally got an appelation contrôlée from the EU for feta.
|
|
|
Post by lagatta on Apr 15, 2009 17:00:21 GMT
Yeah, I buy Bulgarian ewe's milk feta, and it is now labelled something strange like "fresh white ewe's milk cheese". The Bulgarian is just as good as the Greek, and cheaper. I'm sure they've made feta in other Balkan countries for about as long as what is currently within the borders of Greece.
When I'm in Amsterdam, I get Dutch goat's or ewe's milk cheese in a tin (chunks packed in brine in a tin) at Turkish shops. It is fine too, though perhaps not quite as creamy. Don't even remember the name on the tin - it is a very visual presentation with pictures of the relevant animal in a field, and a piece of (feta) cheese - designed to appeal to immigrant communities who may read different languages or none.
|
|
|
Post by Deleted on Apr 15, 2009 18:56:26 GMT
The former French feta is called 'brébis' (ewe) now. Every country in the EU had to apply the rules, so obviously Bulgarian feta had to change its name as well.
|
|