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Post by onlyMark on Oct 18, 2022 18:48:31 GMT
As sharp as cheese...... hmmm...... I'll see if I can fit that into a conversation somewhere. Watch for confused faces.
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Post by kerouac2 on Oct 18, 2022 19:18:58 GMT
I bought some Coulommiers yesterday because it was on special while the camembert wasn't. I already regret it. Coulommiers is even worse than brie.
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Post by lugg on Oct 18, 2022 20:21:03 GMT
I think I have sen Huntsman Cheese in my local farm shop which has the most amazing array of cheeses , albeit, most are very expensive.I am going to see if I can seek it out and if I find it try it.
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Post by lugg on Oct 18, 2022 20:25:39 GMT
I bought some Coulommiers yesterday because it was on special while the camembert wasn't. I already regret it. Coulommiers is even worse than brie. Why ?
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Post by fumobici on Oct 19, 2022 0:57:02 GMT
I bought some Coulommiers yesterday because it was on special while the camembert wasn't. I already regret it. Coulommiers is even worse than brie. What's wrong with brie/coulommiers? They are simple unpretentious cheese that varies in quality depending on the cheesemaker. Ripe Brie de Meaux schmeared on a chunk of fresh baguette is nothing to roll one's eyes at.
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Post by kerouac2 on Oct 19, 2022 5:22:36 GMT
Oh, there's nothing wrong with them. They are just inferior to a nice ripe camembert. But of course the reason that they exist is because some people prefer bland cheeses.
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Post by casimira on Oct 19, 2022 13:37:59 GMT
I think I have sen Huntsman Cheese in my local farm shop which has the most amazing array of cheeses , albeit, most are very expensive.I am going to see if I can seek it out and if I find it try it. I am curious as to what it costs there and compare it with what we pay. It's a luxury for us that we splurge on especially because it's not readily available here. T. does the grocery shopping most times. If my memory serves me right, it costs @ $25.00 USD per pound.
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Post by onlyMark on Oct 19, 2022 14:47:57 GMT
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Post by casimira on Oct 20, 2022 14:28:16 GMT
Thank you, Mark.
When I eventually make my way "across the pond" I may well take advantage of stocking up on it.
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Post by kerouac2 on Oct 9, 2023 17:03:51 GMT
Greek feta which is now a protected name, so you always see that at the supermarket next to the local version which is now just called "ewe's cheese" ( fromage de brébis) and which is about 30% cheaper than the real stuff. I would be curious to see how the Netherlands have handled this because France and the Netherlands are the two principal producers of "feta style" cheese in Europe (far ahead of the authentic Greek production). I have noticed that the "fake" feta has almost disappeared. Often the only feta available in Paris is the real feta and not just "ewe's cheese." I think this is a good thing. I don't know if it happened because consumers now prefer the real stuff or if the cost of bringing real feta to the rest of Europe has gone down.
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Post by fumobici on Oct 10, 2023 6:10:03 GMT
Oddly, in the US I've seen mostly authentic Greek feta at the stores, even going back to the '70s. Probably because there is absolutely no tradition of making sheep's milk cheeses in the US. You can find US-made versions of almost any cheese today and they tend to be quite good because most of the producers are small and artisanal. This also means that the "real" versions from their countries of origin are almost invariably cheaper than the US-made equivalents.
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Post by bjd on Oct 10, 2023 9:30:58 GMT
I just went to the store and bought a camembert, a Basque sheep's milk cheese (Petit Basque) and some Saint-Agur, a blue cheese. For some reason I just don't like cheese in salads and don't eat feta at all. When it's not in a salad, it's served dripping in olive oil, yuck.
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