|
Post by Don Cuevas on Feb 17, 2010 14:50:06 GMT
So, Kerouac2; that cheese display is in your neighborhood convenience store?
|
|
|
Post by Deleted on Feb 17, 2010 14:59:32 GMT
That was actually in one of the hypermarkets up near Dunkerque. I think the cheese section was somewhat bigger than in hypermarkets around Paris because 1. the people in Flanders eat lots of cheese and 2. they had a big section of Belgian cheeses from just across the border.
I actually should have bought some maroilles, one of the meanest cheeses in France.
|
|
|
Post by fumobici on Feb 21, 2010 5:30:31 GMT
What's a mean cheese? Have a bit of a fragrance?
I had a nice commercial double cream Danish blue called (incongruously) Castello for supper this evening that paired fabulously with medjool dates and pistachios of all things. Sometimes I eat weird stuff!
|
|
|
Post by Deleted on Mar 2, 2010 13:17:27 GMT
I was thinking about how nice the contrast of a very strong cheese can be with a more traditional food -- like roquefort dressing on salad or a roquefort or gorgonzola sauce on meat.
|
|
|
Post by bixaorellana on Mar 2, 2010 14:19:46 GMT
I don't think I've ever had cheese sauce on meat in my entire life. It even looked odd when I read it above. Considering that cheeseburgers are eaten all over the world, there's no reason to think meat + cheese is odd, but there you go.
|
|
|
Post by bjd on Mar 2, 2010 14:39:26 GMT
I find it funny that in the last picture Kerouac posted above, the sign says "fromage à gout" (cheese with taste) as though they should have a section for tasteless cheese. Well, I guess they do -- all the "light" cheeses.
|
|
|
Post by Deleted on Mar 2, 2010 15:02:46 GMT
"La Vache Qui Rit" would not be in the "goût" section.
|
|
|
Post by fumobici on Mar 3, 2010 20:55:33 GMT
;D
|
|
|
Post by gertie on Mar 6, 2010 7:39:33 GMT
Bleh don't say light cheese! I would rather have less than light, stuff is like plastic.
|
|
|
Post by gertie on Mar 6, 2010 7:46:05 GMT
I just made some paneer, it's sitting with a weight and tomorrow I am considering trying to herb smoke it, though I'll probably just succeed in giving the smoke detector fits. Hubs has been looking askance at the stove top smoker I bought all week, poor thing. ;D I also have some cream cheese I whipped with fresh mint, lovely with a bit of peach or apricot jam on my morning toast, and some fresh mozzarella. One of these days I am going to try making my own mozzarella, they make it look so easy at Whole Foods and I seem to always find it so difficult to make my way over there to pick up more.
|
|
|
Post by bixaorellana on Mar 6, 2010 15:14:07 GMT
That would be good, Annie -- it would give it a nice tang, right? Oooo ~ I never thought of doing that with cream cheese, Gertie -- yum! Check out this page, #46, for some links to cheese-making sites.
|
|
|
Post by existentialcrisis on Mar 9, 2010 6:09:35 GMT
I am shocked at the amounts of cheese some of you have on hand. If I keep that much cheese on hand, I will eat it all. What I have on hand right now is fairly typical. I have a disappearing block of old orange cheddar cheese, a tiny tub of feta (for a particular recipe), processed cheese slices, cream cheese, and I think I have a bit of organic mozzarella which may be crusty by now... I should check.
|
|
|
Post by Deleted on Mar 9, 2010 8:39:58 GMT
I just have a final piece of some hard cheese whose name I have forgotten and half of the piece of fourme d'ambert that I bought the other day. I was looking for goat cream cheese yesterday, but the supermarket was out of it.
|
|
|
Post by onlymark on Mar 9, 2010 12:40:37 GMT
Imported mature cheddar to use with crackers for me, local 'cheddar' for the kids on toasted sandwiches, Greek feta for a salad, Philadelphia light and normal, sheep cheese (or is it goat? don't know as the label is in Arabic, it's one of the two), a net of mini Babybel for the kids for their lunchboxes brought from Germany by a visitor, frozen grated Mozarella for pizzas, some aged Egyptian Romy (Romi) cheese with peppercorns and some normal Romy cheese without.
|
|
|
Post by Deleted on Mar 9, 2010 12:45:34 GMT
Oh, that's right, I also have a package of the cheese-formerly-known-as-feta but not feta because not made in Greece, which now has the exclusive right to that name.
|
|
|
Post by spindrift on Mar 9, 2010 13:16:43 GMT
Not much cheese in this part of India apart from Paneer! Although my friend produced a large slice of Brie (one of the best I've ever tasted) but it turned out to be from NAIROBI! forgot to mention that it brought aggressive red ants into the house and we're still trying to eradicate them
|
|
|
Post by Don Cuevas on Mar 10, 2010 18:23:04 GMT
Let's see: "reggianito", a sort of queso falso from Uruguay, but a decent sub for Reggiano; a small piece of smoked provolone; a remnant of aged Tillamook cheddar; a pound of deteriorating mozzarella, and a packet of Queso Tipo Ameircano (the yellow stuff, in individualy wrapped slices; it's what's on cheeseburgers.)
|
|
|
Post by gertie on Mar 11, 2010 14:25:59 GMT
Well, I am not certain smoking the paneer was the best idea ever, it looked a tad strange all brown-black on the outside, but it tastes divine. Great on morning toast and I served some to my husband on toast points with fresh basil (basil and tomato on mine yum!) and it was just amazing as an appetizer.
|
|
|
Post by Deleted on Mar 11, 2010 18:53:42 GMT
I had to buy two camemberts this evening because it was "two for the price of one" at Monoprix. I love the old fashioned graphics on camembert boxes. It is part of their charm, and they know it.
|
|
|
Post by fumobici on Mar 11, 2010 20:19:11 GMT
I'd buy that and I'm not even a Camembert lover.
|
|
|
Post by Don Cuevas on Mar 11, 2010 21:49:42 GMT
Camembert is nice until it becomes over ripe, and develops that nasty ammonia smell.
|
|
|
Post by fumobici on Mar 11, 2010 22:58:17 GMT
I like Cam and other soft ripened cheeses the day before they reach that point. It's a tightrope.
|
|
|
Post by bixaorellana on Mar 12, 2010 1:42:37 GMT
I have the same look that slightly demented woman on the box has when I'm getting my paws on some camembert. Camembert is perfectly lovely when it's young, but only gets better with age. And I greatly appreciate the "ammonia" stage as well. What I love about both Camemebert and brie is that wonderful mushroomy quality the rinds get as they age.
|
|
|
Post by hwinpp on Mar 12, 2010 7:01:05 GMT
I got a box of some cheap factory cheese yesterday, obviously related to the cow that smiles but in a square box. I'll enjoy it.
|
|
|
Post by bixaorellana on Mar 12, 2010 7:10:57 GMT
|
|
|
Post by Deleted on Mar 12, 2010 7:17:32 GMT
I got a box of some cheap factory cheese yesterday, obviously related to the cow that smiles but in a square box. I'll enjoy it. I think that the Laughing Cow should appear on the flags of the three countries of Indochina, considering its popularity there.
|
|
|
Post by hwinpp on Mar 12, 2010 7:52:05 GMT
It's Kiri... but not like the kind we can get in Europe (which is close to Philadelphia and not too bad if you spread some jam over it), here it's very close to the laughing cow brand.
|
|
|
Post by gertie on Mar 12, 2010 8:09:25 GMT
I have to profess a certain affinity for the Laughing Cow. Anything that teaches kids cheese = good stuff is ok in my book.
|
|
|
Post by auntieannie on Mar 12, 2010 17:44:01 GMT
oh, kiri! mmmmhhh!
|
|
|
Post by Deleted on Mar 12, 2010 18:28:28 GMT
I hope that everybody understands that kiri = qui rit (as in La Vache Qui Rit).
|
|