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Post by Deleted on Aug 5, 2009 20:45:32 GMT
There is a brand of camembert called Coeur de Lion, which claims to always be perfectly 'ripe' and ready to eat. And I actually buy it regularly because it is true, while other brands claim the same thing and it is false.
They have TV commercials showing grown men more or less collapsing in delight (in bucolic areas, such as under the oak tree in the meadow) when they eat the stuff, and I have to admit that those commercials are accurate, even when there is not an oak tree or a meadow at hand.
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Post by traveler63 on Aug 5, 2009 22:43:31 GMT
I have been trying to get Kirk to tryGruyère de Comté but he won't do it. I think we are going to have a cheese day when we are in Paris to find out what we like and don't like. Any comments?
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Post by hwinpp on Aug 6, 2009 6:57:46 GMT
Have I mentioned Appenzeller? One of the best 'hard' cheeses!
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Post by bazfaz on Aug 6, 2009 7:29:01 GMT
There is a restaurant (it also has a shop that sells the stuff) in Paris whose menu is only cheese. It even used to have a Michelin star. I'm sure Kerouac knows its name.
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Post by mockchoc on Aug 6, 2009 7:36:47 GMT
I had a little more of the truffled brie at work today and changed my mind, it's growing on me.
Annie don't think you can get wild garlic in Australia. What herbs would be nice in it? I could add some myself perhaps.
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Post by bixaorellana on Aug 6, 2009 15:14:47 GMT
I think -- am not positive -- that you can mimic wild garlic by planting regular garlic cloves and harvesting the green tops.
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Post by auntieannie on Aug 6, 2009 18:49:09 GMT
choccielovely, try fresh basil leaves.
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Post by bazfaz on Aug 6, 2009 21:04:07 GMT
I had a lovely blue cheese in Tunisia. Is it called Numidia? I don't remember and google has failed me.
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Post by Deleted on Aug 6, 2009 21:11:52 GMT
Numidia is what comes up on a French Google of "fromage bleu de Tunisie" -- but no images of such a thing come up.
*runs off remembering his perfect camembert in the kitchen*
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Post by bazfaz on Aug 6, 2009 21:31:42 GMT
Our default setting is English google. I have just tried Bluue Cheese Tunisia. Er, er, how can I break this to all you people of delicate sensibilites. All right.
The second entry is... wait fir it... Tunisian turkey burgers with chick pea mayonnaise.
The recipe was the winner of the 1996 Bays English Muffin Contest. There are an awful lot of ingredients that I shan't give. There is, however, no Tunisian blue cheese, only feta.
How did they bribe their way in to a Tunisian blue cheese site?
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Post by Deleted on Aug 11, 2009 16:30:46 GMT
I moved on to Le Rustique camembert, because I wanted it as runny and smelly as possible. If I did not live in France, my neighbors would run me out of the building. I think I contaminated the stairwell just bringing it home.
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Post by Deleted on Aug 11, 2009 18:55:04 GMT
camembert at its best   |
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Post by imec on Aug 11, 2009 23:05:30 GMT
Oooooh, that Camembert looks good! I'm recently taken by a Dutch cheese called Beemster XO - an extra old Gouda, sort of dry and hard but melts into this creamy masterpiece in your mouth  |
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Post by mockchoc on Aug 12, 2009 9:32:27 GMT
Oh I mostly always have fresh basil growing. I'll try that and garlic shoots? I'm mad about them but we can only get them from China. Hard to resist though.
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Post by auntieannie on Aug 12, 2009 11:59:17 GMT
we currently have some extra gooey Brie de Meaux in the fridge... the knife is no use... spoontime!
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Post by fumobici on Sept 9, 2009 4:05:12 GMT
Brie de Meaux and St Andre are my favorites of that type. Anyone else ever tried Boschetto? It's a truffled cheese made in the Val d'Arno. I'm not generally a big fan of Italian cheese- you go the market and there are 50 kinds of pecorino, some Reggiano (not that there's anything wrong with those) and precious little else- but this one is made from a sheep/cow's milk blend I think and is heavenly.
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Post by nic on Sept 9, 2009 4:34:40 GMT
I have a nice frommage bleu in my fridge that's going to get turned into a sauce any day now. Aside from that, there's some Havarti Dill lying around.
I do not get to indulge in cheese often enough.
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Post by imec on Sept 9, 2009 5:57:53 GMT
Epoises is my current favorite soft French cheese. Although, I must say,I'm warming up to the harder French cheeses having enjoyed aged Comte while in Gaillac. On the blue side I still enjoy my Saint Agur...
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Post by imec on Sept 10, 2009 1:57:30 GMT
Man I wish I was back in France!  |
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Post by Deleted on Sept 10, 2009 5:32:12 GMT
Hey, it's not the boxes that count! Where's the cheese?  |
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Post by bixaorellana on Sept 10, 2009 5:53:23 GMT
Hey, it's not the boxes that count! Where's the cheese?  |
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Post by hwinpp on Sept 10, 2009 7:04:10 GMT
Hey, it's not the boxes that count! Where's the cheese? The boxes are enough to get my juices flowing! I actually can get good cheeses here but they're so damn expensive! And the packaging of the cheaper cheeses, usually mast produced hard cheeses, are so unappetising I don't feel like buying them. So every once in a while I buy from a supermarket counter. |
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Post by Deleted on Oct 6, 2009 20:47:18 GMT
I have absolutely no cheese at the moment. I must remedy the problem.
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Post by fumobici on Oct 6, 2009 21:41:19 GMT
I'm pretty low myself: pepper jack, Comté and Reggiano I think. Oh, there some cow mozz too I think.
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Post by Deleted on Oct 6, 2009 22:00:17 GMT
I bought some fresh greek feta this morning at the farmer's market and I almost always have a wedge of sharp cheddar on hand. That and some reggiano parmigano. I'm supposed to be laying off the stuff but it is very difficult.
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Post by imec on Oct 7, 2009 4:15:58 GMT
Oka, Cheddar, Mozzarella, Asiago, St. Agur, Boursin, Champfleury, Reggiano
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Post by bixaorellana on Oct 7, 2009 4:19:32 GMT
Quesillo (Oaxacan string cheese) and Chihuahua cheese (like jack cheese)
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Post by rikita on Oct 10, 2009 12:58:33 GMT
once again, i have no cheese at home. oh wrong, i have tiny bit of cheese left - how do you call the type of white cheese that is in a salty liquid?
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Post by bixaorellana on Oct 10, 2009 13:42:42 GMT
Feta?
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Post by Deleted on Oct 10, 2009 15:05:19 GMT
I have some camembert and some tomme noire, but clearly I will have to buy more cheese shortly, because my houseguest seems to appreciate such things.
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