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Post by rikita on Mar 12, 2010 21:49:24 GMT
bought some type of feta today. else i have mozarella and gouda i think. but not sure.
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Post by hwinpp on Mar 13, 2010 4:37:13 GMT
I hope that everybody understands that kiri = qui rit (as in La Vache Qui Rit). I suspected that when I image googled Kiri... doesn't surprise me...
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Post by Deleted on Mar 15, 2010 20:42:48 GMT
From the land of cheese, an important road sign...
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Post by bixaorellana on Mar 16, 2010 2:53:39 GMT
It seems to be saying that when you die and go to Heaven, you'll finally get all the good cheese you've ever wanted.
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Post by Kimby on Mar 16, 2010 7:20:16 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. One of my favorite restaurant meals is a filet (beef tenderloin) with a port wine bleu cheese sauce. bixa doesn't know what she's missing.
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Post by bixaorellana on Mar 16, 2010 13:59:33 GMT
Here's another strange thing -- I don't remember even seeing that kind of a teaming on a menu, again, other than cheeseburgers. Indeed, I don't know what I'm missing.
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Post by Deleted on Mar 16, 2010 16:54:26 GMT
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Post by Kimby on Mar 16, 2010 17:14:32 GMT
K2, didn't you mean to post this on the Food Abomination thread?
This looks ghastly, and nothing like the Port Wine/Roquefort filet I so savor.
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Post by Deleted on Mar 16, 2010 17:39:26 GMT
French roquefort sauce is cream colored since it is mostly cream.
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Post by hwinpp on Mar 19, 2010 8:11:39 GMT
What does '5 Baies' mean?
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Post by spindrift on Mar 19, 2010 9:57:06 GMT
For breakfast, along with crusty bread and cherry jam, I am eating sheeps cheese called Singletons Parlick Fell. It's very tasty.
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Post by Deleted on Mar 19, 2010 14:04:41 GMT
What does '5 Baies' mean? "5 baies" means 5 berries -- you know peppercorns, juniper (genever), etc...
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Post by hwinpp on Mar 20, 2010 7:42:34 GMT
Sanks.
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Post by imec on Mar 20, 2010 19:18:29 GMT
For breakfast, along with crusty bread and cherry jam, I am eating sheeps cheese called Singletons Parlick Fell. It's very tasty. Love the name!!
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Post by Deleted on May 4, 2010 5:25:58 GMT
The Laughing Cow has released exclusive footage of the inside of her cheese factory.
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Post by Deleted on May 4, 2010 5:35:58 GMT
Actually, this is how the French like to imagine their world of cheese.
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Post by hwinpp on May 6, 2010 8:58:51 GMT
My recent experience with cheese ended unhappily.
I bought some in Sydney on my last day in Oz intending to bring them back to Phnom Penh. Four of the six I bought were soft ones. As I had them in my hand luggage, they all got confiscated by customs when I left the country!
What a dirty trick!
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Post by Deleted on May 8, 2010 5:24:22 GMT
Oh, yes the "soft item" ban! Scented plastic explosives?
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Post by imec on May 16, 2010 18:50:42 GMT
Le Secret de Maurice, Cambozola and a raw milk cheese from Quebec made in the style of a Comte.
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Post by cristina on May 16, 2010 19:05:10 GMT
Oh my imec, that looks wonderful!
More birthday festivities?
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Post by imec on May 16, 2010 19:08:24 GMT
Yes, birthday dinner at my "time twin's" house.
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Post by Deleted on Mar 28, 2012 19:00:36 GMT
There's cheese and then there's stinky cheese, which we have not really talked about yet. Not everybody likes it, but those of you who do, do you remember when you first tasted some? After all, practically no children will touch such an item, so you have to mature to it at some time in your life. I have no recollection at all of how I became attracted to it, but I suppose that my "European culture" allowed me to work up to it little by little when my family went to France. I don't think that Kraft American cheese or things like Velveeta helped me in this direction. Perhaps "American Swiss" was my first encounter with cheese that sort of tasted like cheese. Children would of course be attracted to the funny holes in it. I remember feeling superior to my stepfather in a restaurant one night in France. My mother had recently remarried and this was our trip to show him to the family (off topic, but I have only recently started imagining how scared shitless he must have been about this -- he was so standard American and probably never imagined when he met my mother that she would pull a rural French family out of her hat). Anyway, we stopped in a restaurant one night in Pont-à-Mousson and one of the elements of the menu was the cheese trolley. My stepfather had absolutely never seen any of the cheeses presented except maybe Emmental ("Swiss" to him). So he asked my mother to choose (ha ha ). The waiter cut slices of maybe 4 or 5 cheeses for him and then went on to the rest of us. My stepfather turned to my mother and said, "I don't know what it was, but something on that trolley had died." She said, "that's Munster. You have some on your plate." He really loved her more than anything in the world, so he ate everything without complaint and discovered what a wonderful cheese Munster is. Okay, end of anecdote. Anyway, I love Munster also, but I also like Maroilles, Gorgonzola, Limburger and many others. What about the rest of you? Have you had terrible or wonderful experiences with stinky cheese and how did it happen?
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Post by lagatta on Mar 28, 2012 21:49:29 GMT
I've always liked strong cheese. I was a very odd child.
You forgot Époisses. I don't think of Gorgonzola as particularly stinky.
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Post by Deleted on Mar 29, 2012 7:50:44 GMT
Gorgonzola is not too stinky, but it can be very strong. I also forgot to mention Limburger. What's funny is that if you google "stinky cheeses" you find things like camembert on the lists.
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Post by tod2 on Mar 29, 2012 12:37:06 GMT
Last night after a cold dinner of leftover roast bavette & salad, I rumaged through the cheese compartment of our fridge and retrieved a very nice slice of Italian gorgonzola. It has a very strong creamy texture and flavour but only a mild hint of 'stinkiness'. I have heard one of the most stinky cheeses is the "Stinking Bishop'- tinyurl.com/cfgmlb9The first time I ever came across any 'Blue' cheese was at my aunt and uncles house. My uncle was a pharmacist and in those days businesses closed for 1 hour at lunchtime. We came home from school at the same time and all sat down for a light lunch. My uncle always sat at the head, but because the cheese had 'that smell , ' we moved our chairs as far down the table as we could. Although offered some we just could not bring ourselves to put it in our mouths! It was the blue mouldy veins that put us off more than the smell! Now we pay through the nose to shove some down the cake hole ;D
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Post by mickthecactus on Mar 29, 2012 13:34:01 GMT
Last night after a cold dinner of leftover roast bavette & salad, I rumaged through the cheese compartment of our fridge and retrieved a very nice slice of Italian gorgonzola. It has a very strong creamy texture and flavour but only a mild hint of 'stinkiness'. I have heard one of the most stinky cheeses is the "Stinking Bishop'- tinyurl.com/cfgmlb9The first time I ever came across any 'Blue' cheese was at my aunt and uncles house. My uncle was a pharmacist and in those days businesses closed for 1 hour at lunchtime. We came home from school at the same time and all sat down for a light lunch. My uncle always sat at the head, but because the cheese had 'that smell , ' we moved our chairs as far down the table as we could. Although offered some we just could not bring ourselves to put it in our mouths! It was the blue mouldy veins that put us off more than the smell! Now we pay through the nose to shove some down the cake hole ;D I'm sure you know but Stinking Bishop doe not refer to the cheese. It's named after an 18th century variety of pear. The cheese is washed in perry made from that pear which gives it it's distinctive rind.
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Post by tod2 on Mar 29, 2012 15:21:14 GMT
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Post by Deleted on Mar 29, 2012 16:54:06 GMT
Yes, I had found that same list, but I don't think that roquefort, brie or camembert have much of a smell at all, except for old really 'ripe' camembert.
I think of roquefort as being nearly odourless. What sends foolish people running is the look of it, not the smell, I think.
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Post by tod2 on Mar 29, 2012 17:10:52 GMT
Well, all I say is that somehow, somewhere, the cheese looses that 'stench' and becomes 'Nectar of the gods'! Speaking from experience, one of the cheeses listed is Brie de Meaux. My husband and I took a day trip to Meaux in 2010 and bought the cheese, an accompaning apricot preserve, a bottle of wine and a baguette. Jumped back on the train, got to a beautiful fairytale picnic site on an island in the Seine, and had dinner by the light of a lampost
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Post by lagatta on Mar 29, 2012 23:56:10 GMT
Taleggio is very mild. Stilton is a lovely cheese, it has a nice ripe flavour and texture when mature; I've never had it be stinky as in old socks. Unfortunately I've never had Stinking Bishop. Limburger can be stinky - but it isn't usually very strong. Roquefort - are they out of their frigging minds? The stuff about non-pasteurized cheeses is ridiculous, though it is true that people with compromised immune systems, and pregnant women, might want to give them a pass. They have to take a pass on lots of other lovely stuff too. At least the pregnant can catch up once baby is born. For some other people (including myself, with some degree of lactose intolerance and perhaps a mild lingering cow-milk allergy) raw milk cheeses are MORE salubrious and easier to digest. These people are not cheeseheads. Some of us have ... untoward reactions of lust ... to the beauty of that blue mould. We have very good local versions of raw-milk Brie (often with their own local names) here in Québec too. Some people travel from the depths of Winnipeg to try them... Époisses can indeed by stinky, but I've never seen a notice banning it (isn't that durian fruit?) nor received any summons on any of the times I've carried one home on public transport in France or here. I can assure you that there are much smellier passengers on your average métro car, bus or tram, and I'm not even counting durian lovers. Like Limburger, Munster (or Münster) can smell. It has nothing to do with Monsters: a Münster is a cathedral. It is a lovely cheese. (God, these people are ignorant. Do they eat "cheese" out of a spray can?) Camembert? ? And I don't think of Pont l'Évêque as very smelly either. Sorry, that essay is a fail, or at best a charitable pass...
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