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Post by Deleted on Mar 30, 2012 8:33:48 GMT
I'm sure that there are some people whose experience with cheese is limited to cheeseburgers and pizzas. However, in France both McDonald's and Quick are constantly doing "limited time only" experiments -- earlier this month McDo was putting a big slice of fourme d'Ambert, Cantal or chèvre on some burgers. Here's the fourme d'Ambert one -- that would certainly shock some traditionalists.  |
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Post by bixaorellana on Mar 30, 2012 16:16:18 GMT
The sight of such beautiful bread from a fast food chain is shocking!
Agree with everyone about roquefort not being stinky. Maybe it "tastes stinky" to whomever made the list. (haven't looked at list yet)
If you let camembert age long enough, you can detect a slight ammoniac tang to it.
I grew up in a family that revered Romano, which could be considered a stinky cheese. This set the idea in my head that special cheeses would have a special aroma, so I was never put off by the smell of each new cheese I tried. Well, that's kind of a fib, as I remember thinking limburger really reeked the first time I had it.
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Post by Deleted on Mar 30, 2012 16:32:56 GMT
The sight of such beautiful bread from a fast food chain is shocking! McDonald's is always so proud to say that France is one of their biggest and most profitable markets in the world, but they usually forget to add that they were obliged to adapt to French tastes rather than the other way around. Here's another one -- the 280 mustard burger.  |
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Post by bjd on Mar 30, 2012 16:46:56 GMT
I agree that the writers of that article don't know what they are talking about. None of Roquefort, Brie de Meaux or Camembert are stinky cheeses. And of course you eat the skin on the Brie.
Give these people some Velveeta. (Does that stuff still exist?)
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Post by imec on Mar 30, 2012 20:22:54 GMT
I once had a very ripe Langres which had a shocking stink to it. It was marvelous btw.
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Post by Don Cuevas on Mar 30, 2012 21:17:29 GMT
This is making me hungry!
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Post by fumobici on Mar 30, 2012 23:36:29 GMT
That Fourme d'Ambert burger looks decent. Blue cheese as a burger ingredient is almost a classic combo. I prefer Gorgonzola, but never have tried the Fourme d'Ambert.
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Post by lagatta on Mar 30, 2012 23:55:28 GMT
I've never had a Langres (though the article says it is similar to Époisses): fr.wikipedia.org/wiki/Langres_(fromage)wikipedia now has a feature at the foot of articles indicating if they are available in other languages. Very useful! en.wikipedia.org/wiki/Langres_(cheese)and all these languages: Català  ? Deutsch English Español Euskara Bahasa Indonesia Latina Nederlands ? ?? Kerouac, McDonalds also made huge adaptations in India, doubtless elsewhere. |
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Post by bixaorellana on Mar 31, 2012 0:52:05 GMT
Maybe they're not, but the cheese slices in that McD's 280 burger sure look like processed "cheese product" slices.
There is a cheese here that I like very much called adobero. It's semi-soft and non-distinguished, but if I let it go well past the sell-by date, it gets delightfully rich, tangy and stinky.
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Post by auntieannie on Mar 31, 2012 19:17:09 GMT
A reblochon can be extremely stinky...
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Post by Deleted on Mar 31, 2012 20:08:17 GMT
I think just about any cheese can become stinky if given a chance (except maybe Kraft American slices). As to whether it remains edible or not, that is open to conjecture. In most cases, I would probably want to at least taste it, since I am attracted to stinky cheese and also know (from reading) that just about any rotten dairy product remains edible in an emergency.
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Post by lagatta on Mar 31, 2012 23:18:46 GMT
Annie, reblochon, how right you are. How could I forget my tawdry days in Lyon... I was staying with a punk friend, lovely kind person but so decadent. He actually held down a steady and socially-useful job, he was an "éduc" with severely intellectually-disabled teens and young adults in a group home. When he was off, he basically started and ended his day drinking mauresques and smoking dope. He was not as interested in foodie stuff as I was, but treasured Reblochon (from the Savoie, uphill in the Alps) because it was so vile-smelling (but very tasty). It is also an ingredient in the traditional Tartiflette, which is as overly rich and fattening (but much tastier) than Québécois poutine, which has similar ingredients but much less interesting cheese. fr.wikipedia.org/wiki/Tartiflette (You can switch this article to English and several other languages). |
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Post by mich64 on Apr 1, 2012 1:10:44 GMT
Lagatta, your account reminds me of our recent stay in Annecy (east of Lyon in the Savoie region) experiencing tartiflette for the first time.
It came as the accompanying dish to a cheese covered bacon rapped pork loin main. We had no idea what it was so I scooped out some of the cheese to spread on some bread and hit something solid and realized there were potatoes in the dish as well. It was delicious! And I do remember the cheese being pungent, but very tasteful.
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Post by auntieannie on Apr 1, 2012 10:51:55 GMT
tartiflette as a side dish? think this calls for a oh.my.god. ... tartiflette is gorgeous but so bloody heavy! and there is bacon in tartiflette as well (and onions)... the mind boggles as to how on earth it could be served as a side dish to anything. let alone pork! |
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Post by bixaorellana on Apr 1, 2012 15:05:19 GMT
LaGatta, reblochon as a great madeleine-type memory trigger -- that's singular!
I dunno, Annie -- that sort of makes sense next to the dryish white meat of the pork loin. Admittedly, having it with pork loin covered with bacon and cheese would be pretty damned rich.
Out of curiosity, I checked the wikipedia entry, which has a picture of tartiflette served as a side dish to fried ham.
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Post by mich64 on Apr 1, 2012 15:30:41 GMT
Yes, Auntieannie, that was why I was not sure what it was. It was a small portion of it, and there was small pieces of bacon and onion in it. And it was too much with the cheese on the pork as well! But we were at a restaurant that used cheese in, on or spread on everything! I will try to find it on the travel sites and see if they post their menu on their link.
The restaurant had a very strong aroma and was very warm, in its temperature mean.
Cheers!
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Post by lagatta on Apr 1, 2012 15:52:31 GMT
Remember that these dishes were devised by mountain people who needed a lot of calories. There is the same type of problem with traditional Québécois cuisine - it is not well adapted to the energy needs of people who live with central heating and work in front of computer screens.
I was at Annecy and Aix-les-Bains during that trip (between Paris and Perugia) as well, but no wild punk friends there. I wonder how that old friend is doing - he became very obnoxious later on as his smoking and drinking increased, according to mutual friends there - I hope he has calmed down in middle age (he is a bit younger than I am).
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Post by hwinpp on Apr 4, 2012 5:34:28 GMT
Has anybody ever had that Sardinian cheese with the maggots?
There are a couple of raw milk cheeses in Germany, especially from the Harz mountains that an develop quite an odour.
I love 'em all!
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Post by Deleted on Jan 23, 2013 15:52:47 GMT
I have a great ripening camembert just starting to run.  |
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Post by lagatta on Jan 24, 2013 0:02:44 GMT
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Post by Deleted on Oct 18, 2015 16:25:30 GMT
I am becoming more and more interested in cheese. I always liked the strong stinky ones, but now I am going for the more and more extreme versions.
Stangely enough, I also like the tasteless hard cheeses as long as I can melt them on something in the oven or microwave.
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Post by lagatta on Oct 18, 2015 18:03:32 GMT
The clip for La Vache qui rit is a lot more interesting than the actual cheese. Though it does show that the stuff is made with melted cheese (and other stuff).
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Post by chexbres on Oct 18, 2015 19:31:31 GMT
kerouac - if you like stinky cheese, you should look for a nice, runny Soumaintrain. The raw milk version is even stinkier, if you can find it. I ate almost half of one today, I'm ashamed to say...
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Post by rikita on Nov 11, 2015 22:53:11 GMT
agnes is fond of cheese, but she tends to go more for babybell. might change when she's older.
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Post by onlyMark on Nov 12, 2015 7:10:44 GMT
My three teenagers still can't get out of the habit of Babybell.
Recently we had a guest from Germany but born in France, one from Switzerland and one from Bavaria, plus myself, sitting round the dinner table discussing Spanish cheeses. We all agreed that even though there were some good ones, the best always seemed to come from our home countries. To be expected really.
However, the internet had to be consulted when we needed to find out how many different cheeses each country produced. Shock and horror were the overriding emotions when they discovered the UK was in front. I'm afraid I smirked as they were researching as I'd previously, on a thread on here, had to find out the same thing.
Much grumbling followed plus mutterings about quality not quantity (they did have a point about some cheeses).
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Post by rikita on Nov 12, 2015 8:45:15 GMT
the other type of cheese agnes really likes is cheddar ...
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Post by bjd on Nov 12, 2015 10:23:10 GMT
Re-reading this thread, I believe what Imec posted at the very beginning is like Epoisses. Also can be eaten with a spoon and very creamy.  I like hard cheese made from ewe's milk from the Basque area. It has taste but is not too strong, since I'm not a fan of very strong-tasting cheeses. |
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Post by chexbres on Nov 14, 2015 14:36:26 GMT
I'm afraid to read this thread in its entirety, since I'm on a diet, have almost nothing edible in the house and the stores are closed. But if anyone enjoys a good stinky cheese, raw milk Soumaintrain is the one I recommend...and wish I had a big piece of, right now. www.cheese.com/soumaintrain/ |
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Post by Deleted on Apr 4, 2016 17:06:56 GMT
Finished the comté. Finished the maroilles. Trying to decide if I should start on the aged cheddar or the gorgonzola next.
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Post by Deleted on Apr 4, 2016 17:26:23 GMT
Thanks for reviving this thread again, K. I'd never seen it before. I'm just finishing up a wedge of Mont Vully that I picked up on Granville Island the other day. Wonderful with bread and sweet butter.
Why do people still think that high serum cholesterol and the food we eat have a correlation?
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