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Post by Jazz on Mar 1, 2009 0:00:12 GMT
I like chaource, roquefort, stilton, gruyere, camembert (brie etc), old cheddar, chevre, and friulani. I always have cheese in the house and happily make a meal of a delicious salad, fresh bread and a cheese selection, and fruit.
A good sandwich is slices of bread, camembert (your choice of cheese), apple and walnuts...you can grill this lightly if you want.
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Post by mockchoc on Mar 1, 2009 6:40:19 GMT
MrsFaz has great taste, it's my favourite blue cheese.
Shame St Agur is rather expensive here, not that cost would stop me from having good food. At least you don't need very much of it to be satisfied.
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Post by BigIain on Mar 1, 2009 9:57:21 GMT
K2 is spot on at #29. If I buy cheese it rarely seems to get finsished. I love roquefort but rarely have it becuase I always feel obliged to eat it every day so as not to waste it. It ends up becoming a chore to eat.
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Post by bazfaz on Mar 1, 2009 10:07:39 GMT
I have a great recipe that uses roquefort but I don't want to get out of bed to fetch my green file. Maybe Mockchoc made a note of it when I posted all yjose recipes last year. Basically you boil open mussels; boil the liquid to reduce it with crumbled roquefort; lay spinach in a baking dish, then mussels, then sauce and brown under the grill.
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Post by BigIain on Mar 1, 2009 10:12:17 GMT
Thanks for the offer, but stay in bed and take it easy. I have no cheese in stock at the moment in any case. As you know, mussels are not really my thing these days too.
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Post by bazfaz on Mar 1, 2009 10:34:21 GMT
I had forgotten. Better remind me before you next visis Chateau Faz.
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Post by Jazz on Mar 1, 2009 11:13:39 GMT
MUSSELS with ROQUEFORT (Baz Faz)
1 kilo mussels
50 ml white wine
2 shallots, chopped
30 g roquefort
200 ml creme fraiche
120 g frozen spinach (weighed after squeezing out water)
30 g butter
pepper
Put mussels, wine, shallots and pepper in a large saucepan. Heat to open mussels. Save the liquid. Remove mussels from shells.
Put the liquid in a small saucepan with the roughly crumbled roquefort. Cook over low heat until the sauce is half syrupy. Add the cream and reduce until thick.
Put the butter in a pan and heat until nutty brown. Add the spinach and cook a couple of minutes.
Arrange spinach in an ovenproof dish. Warm mussels briefly in the cheesy sauce and pour on top of the spinach. Place under a very hot grill for a couple of minutes until top is golden brown. Serve hot.
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Post by bazfaz on Mar 1, 2009 11:17:15 GMT
Thanks Jazz.
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Post by mockchoc on Mar 2, 2009 4:47:46 GMT
I don't eat mussels although I am cooking some tonight in my paella.
Maybe I will eat one but the rest are for the guys.
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Post by Deleted on Mar 2, 2009 10:33:03 GMT
There are never enough mussels in paella. Hey, isn't this the cheese thread?
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Post by bazfaz on Mar 2, 2009 10:48:00 GMT
It is now the cheese plus mussels thread.
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Post by Deleted on Jun 22, 2009 14:46:21 GMT
Okay, what cheese do you have on hand in your kitchen right now?
I have some French emmental and some roquefort, also a package of French feta, now called brébis due to EU regulations.
Yesterday I threw away a piece of dried up goat cheese that was hiding in the back corner of the refrigerator.
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Post by imec on Jun 22, 2009 14:50:02 GMT
Cheddar, fresh mozzarella, Pont Levesque, St. Agur, Parmigianna Regianno, Gorgonzola
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Post by imec on Jun 22, 2009 14:51:09 GMT
Oh, and "American" cheese slices - for cheeseburgers.
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Post by Deleted on Jun 22, 2009 14:52:36 GMT
Oh, I might have a bag of mozzarella, too. I'll have to verify when I get home.
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Post by imec on Jun 22, 2009 14:59:09 GMT
Oh, and some 12 month Manchego.
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Post by bixaorellana on Jun 22, 2009 15:06:42 GMT
*sigh* Last night I used up the last of the French emmenthaler. Right now all I have is a hunk of boring, all-purpose Gouda.
K, I'm appalled that you tossed that goat cheese! Next time, toss the hunk into a pot of simmering spaghetti sauce, or into anything stewed witih tomato.
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Post by lagatta on Jun 22, 2009 15:12:51 GMT
kerouac, that dried-up goat's cheese could have been grated or otherwise used. (Yep, grew up in a poor family). As for me, I have a fairly large amount of self-grated pecorino romano - I know that from a gastronomical standpoint, it would be better to grate it just before using, but I'd be too tempted to snack on it, and it is really too salty). And a one-kilo tub of locally-made goat's milk "feta" (no, not made in Greece, but made by the Greek Skotidakis family). I bought it in bulk as it is so nice in meal-salads in the summertime. Also have not-quite-cheese; lebneh made from drained ewe's-milk and drained goat's milk yoghourt - I'm planning to make tzatziki for a "Fête nationale" picnic tomorrow evening at a nearby park. Think that is all, but surprises, not always pleasant, lurk at the back of fridges.
Manchego is a lovely cheese.
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Post by Deleted on Jun 22, 2009 16:47:51 GMT
The inside had turned black. Next time I'll send it to you.
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Post by bazfaz on Jun 22, 2009 17:44:04 GMT
We have camembert, brie, goat log, comte, rouelle de brebis, mock feta and some blue that I can't remember what it is. There is also grated gruyere and grana padano in the freezer for cooking
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Post by spindrift on Jun 22, 2009 18:31:28 GMT
I have some feta. I sometimes crumble it into salads.
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Post by hwinpp on Jun 23, 2009 7:57:07 GMT
I have no cheese in my fridge.  |
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Post by happytraveller on Jun 23, 2009 9:19:58 GMT
Emmenthal, der scharfe Max, Gottardo, some Caprice des Dieux, Tartar, grated Gruyère, Sbrinz and Parmigiano. Oh and a piece of Mozzarella.
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Post by Deleted on Jun 23, 2009 9:23:11 GMT
I am remembering my childhood when the only cheeses available were American, American "Swiss," Philadelphia cream cheese and cottage cheese. I don't know how my mother survived coming from France.
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Post by Deleted on Jun 23, 2009 9:45:52 GMT
We have some cheddar,generic swiss(sliced for sandwiches),reggiano parmesano,and some Maytag blue.Almost always have feta but ran out.
Baz,what is 'mock feta'?
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Post by bjd on Jun 23, 2009 15:07:31 GMT
I have lots of Comté, a small piece of Brie, a camembert, half a roll of goat cheese, a chunk of mixed sheep-cow's milk from the Pyrenees called Chistou, a small bit of Roquefort and some Gouda de Mai.
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Post by traveler63 on Jun 23, 2009 17:33:37 GMT
I have feta, parmiggano regianno, mozzarello. My husband just read something; a dinner that ends without cheese is like a beautiful woman with only one eye.  |
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Post by bixaorellana on Jun 23, 2009 19:11:18 GMT
I am remembering my childhood when the only cheeses available were American, American "Swiss," Philadelphia cream cheese and cottage cheese. I don't know how my mother survived coming from France. You all must have been citified, as rural areas had general stores offering "rat cheese" -- real cheddar-style cheese cut on order from a big wheel. |
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Post by Deleted on Jun 23, 2009 19:36:48 GMT
We had the A&P supermarket and a few hillbilly superettes that we avoided going to. Later, we also had a Winn Dixie.
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Post by bixaorellana on Jun 23, 2009 19:39:34 GMT
Guess y'all shoulda tried the superettes. (Gawd -- haven't heard that word in years!)
Don't know if it's still there after Katrina, but there was a Jitney Jungle in Waveland. The name always cracked me up.
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