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Post by auntieannie on Feb 6, 2009 19:37:14 GMT
Tomme Stockalper!
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Post by happytraveller on Feb 6, 2009 20:25:26 GMT
Well, I am not surprised that I am the first one to answer in here:
Der scharfe Max !
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Post by Jazz on Feb 6, 2009 20:39:49 GMT
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Post by BigIain on Feb 6, 2009 23:30:03 GMT
Mais, Roquefort mes amis?
C'est le meilleur.
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Post by happytraveller on Feb 7, 2009 13:29:49 GMT
Non mon ami, c'est GRUYERE !
(won the price of the world's best cheese apparently)
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Post by auntieannie on Feb 7, 2009 15:13:32 GMT
fresh goats' cheese, anyone?
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Post by Deleted on Feb 7, 2009 16:14:56 GMT
In my refrigerator at the moment, I have:
gouda with cumin
roquefort
a package of little fresh goat cheeses to be used in salads
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Post by auntieannie on Feb 7, 2009 16:18:37 GMT
England enjoys a local cheese revival at the moment. I can find gorgeous ones easily. Yippie!
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Post by Deleted on Feb 7, 2009 16:20:44 GMT
Is it because people can't afford meat anymore?
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Post by bixaorellana on Feb 7, 2009 16:40:28 GMT
Wasn't this thread called cheese spread originally? I could have sworn it was, but see no evidence of modifying. Maybe my brain just slipped another cog.
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Post by Deleted on Feb 7, 2009 16:58:03 GMT
Have you picked up the wrong pair of spectacles again?
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Post by grecian on Feb 7, 2009 17:31:27 GMT
..It rhymes with spectacles, anyway!
You can't beat a good old mature Westcountry Chedder....
(Have I told you how I so hate Ed*m 'cheese'?...)
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Post by auntieannie on Feb 10, 2009 21:03:54 GMT
Gouda!
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Post by Deleted on Feb 11, 2009 11:37:36 GMT
I need something stinky soon. Perhaps I'll pick up a nice ripe Munster at the store this evening.
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Post by happytraveller on Feb 11, 2009 14:30:28 GMT
Stinky ? You might like some corsican cheeses...
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Post by hwinpp on Feb 23, 2009 8:16:13 GMT
Roquefort, Camembert, Appenzeller, very mature Gouda, Manchego. Leagues ahead of any other cheeses.
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Post by gyro on Feb 23, 2009 8:29:41 GMT
Lanarkshire organic blue cheese / stilton.
Jarlsberg
Smoked edam
That Spanish one with the black rind
And a decent full falvour cheddar
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Post by hwinpp on Feb 23, 2009 9:11:48 GMT
I've heard the cheddar is actually quite good, can't find it here though. The only cheddar I know was the processed 'plastic' cheddar from my childhood.
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Post by gyro on Feb 23, 2009 10:08:59 GMT
Yes. Cheddar is the constant in the shifting world of cheese.
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Post by bazfaz on Feb 23, 2009 10:30:46 GMT
Beaufort from the cheese stall in St Pons market (not the supermarket stuff).
Mrs Faz's favourite is St Agur.
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Post by BigIain on Feb 23, 2009 17:28:43 GMT
Perfect Saturday afternoon Cheesboard:
Some traditional cheddar, not the crappy supermarket thing
Camebert
A nice little goats cheese
some Societe Roquefort
Cheesecakes and water biscuits to accompany.
Something white and fruity
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Post by auntieannie on Feb 23, 2009 18:55:42 GMT
agreed, Iain!  Shall I bring some chutney/pickle? |
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Post by Deleted on Feb 23, 2009 19:46:01 GMT
Meanwhile, over the weekend I came across a very interesting recipe for cauliflower covered with a gorgonzola bechamel sauce. Gorgonzola does indeed lend itself to quite a few great cheese sauces. This of course does not prevent one from throwing extra emmental or gruyère on top and throwing it in the oven to be browned.
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Post by BigIain on Feb 23, 2009 22:59:16 GMT
Auntie... maybe bring extra wine too, just in case we should run out.
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Post by bixaorellana on Feb 24, 2009 0:13:09 GMT
Any cheese made from goat's milk
Very ripe camembert or brie
Cheshire
Stilton
good-quality Manchego
pretty much anything in the bleu family
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Post by auntieannie on Feb 24, 2009 20:39:02 GMT
I note that almost everybody mentions "proper" cheese as opposed to supermarket plastic packed... although these do have their place in the house.
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Post by BigIain on Feb 24, 2009 22:17:38 GMT
They do indeed, on toast and then grilled until liquid and just starting to brown. Double Gloucester is the best for this delight. Salt and ketchup required for topping.
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Post by onlymark on Feb 24, 2009 22:27:19 GMT
Worcester sauce on top for me thanks.
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Post by hwinpp on Feb 25, 2009 9:40:45 GMT
I used to quite like 'hawaii toast' without the 'hawaii', i.e. the pineapple. I used to use those artificial 'Scheibletten', not too bad if toasted on ham.
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Post by Deleted on Feb 28, 2009 20:57:59 GMT
I have found that I generally consider cheese more of a social event than as a meal item. Bring out the cheese at the end of a group meal, and I will happily devour some of each variety, along with bread and wine.
Eating alone, I rarely get the cheese out.
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