CHEESE THREAD!

Post by **stonemaybe** » Mon Jan 29, 2007 6:02 pm

(The GF's vegetarian.)

Bummer! I used to have one of those too. It completely stifled my creativity in the kitchen!

Current GF is serious carnivore

!

Post by **Avatar** » Tue Jan 30, 2007 6:49 am

Nah, it works out well actually. Sure, sometimes we cook 2 seperate meals, (I'm a serious carnivore), but on the up-side, when I buy a packet of bacon for example, it's all for me.

--A

Post by **stonemaybe** » Tue Jan 30, 2007 7:23 pm

but on the up-side, when I buy a packet of bacon for example, it's all for me.

Fair enough, but how long before she'll kiss you afterwards?

Post by **Avatar** » Wed Jan 31, 2007 4:39 am

--A

Post by **stonemaybe** » Sat Feb 03, 2007 8:58 pm

There's a cheese called REYPENAER. It's quite expensive and looks nice, but if you ever see it in a shop and fancy some, don't bother, it's bland and boring, sort of like cheese flavoured paper.

Barnstormer Extra Mature Cheddar however - is exactly that!

YouTube · Post by **Menolly** » Sat Feb 03, 2007 10:29 pm

How long is the aging process to be called extra mature? I love an extra sharp white cheddar...

Post by **stonemaybe** » Sun Feb 04, 2007 12:23 am

How long is the aging process to be called extra mature? I love an extra sharp white cheddar...

It needs to have been laid down before 1600AD. OR it needs to have dealt well with a parental divorce within five years of being laid down.

Apparently.

Personally, I'll believe it's extra mature if it gives me an involuntary twitch in the right side of my face as I bite in....kind of like

but mirror image.

YouTube · Post by **Menolly** » Sun Feb 04, 2007 4:16 am

Stonemaybe wrote:
How long is the aging process to be called extra mature? I love an extra sharp white cheddar...
It needs to have been laid down before 1600AD. OR it needs to have dealt well with a parental divorce within five years of being laid down.

Apparently.

Personally, I'll believe it's extra mature if it gives me an involuntary twitch in the right side of my face as I bite in....kind of like but mirror image.

YouTube · Post by **Menolly** » Mon Feb 04, 2008 3:37 am

For L-rd Foul
...him and his teasing me about eating pounds of feta...

Feta Bread

Courtesy of Duchess of Malfi...

Post by **Wyldewode** » Tue Feb 12, 2008 5:23 am

I love cheese, but I fear it does not love me back. My nurse friend believes I have mild allergic reactions when I eat most cheeses--especially those that are aged. At the first bite I flush across my cheeks, nose and forehead, and the stronger the cheese, the stronger the flush. Sometimes my cheeks tingle. Once my lips began to tingle, but I was eating a pasta dish at an unfamiliar restaurant, and could not decide what in particular caused that. *shrugs*

I've told my family that I'll continue eating cheese until it sends me into anaphylactic shock. . .

Post by **Skyweir** » Mon Mar 24, 2008 3:40 am

Menolly wrote:For L-rd Foul
...him and his teasing me about eating pounds of feta...

Feta Bread

Courtesy of Duchess of Malfi...

feta is awesome cheese!! I can never get enough of it .. and hey its essential when baking up a storm of spanokopita!!!

how about brie?? triple cream brie .. now you wanna talk cholesterol? yumo!!!

Post by **stonemaybe** » Sat Aug 23, 2008 8:38 am

Today I'm going to a cider & cheese festival in a little country pub near where I work.

Oh, and

YouTube · Post by **Menolly** » Sat Aug 23, 2008 12:13 pm

Cider and cheese?

What an interesting combination, Stone!

Are there common varieties of cheeses usually served with cider? I've done wine and cheese.

I am assuming it is hard cider.
I still rarely see it here, and never in pubs or bars...

Post by **stonemaybe** » Sat Aug 23, 2008 3:57 pm

I still rarely see it here, and never in pubs or bars...

Remind me never to go to Florida!!!!

I think the idea is more to do with types of business rather than any particular taste combination. Lots of micro breweries are now doing their own ciders and perries, and lots of dairy farms making their own cheeses. So it's more about showcasing local produce I think. But, two of my favourite things, so I was very excited - except we had planned with a few friends to go at lunchtime, only to find out it doesn't start til 6pm. So plan's fallen through for today. But it's on tomorrow and Monday, which is a holiday, too, so I'm sure we'll get there at some stage.

YouTube · Post by **Menolly** » Sat Aug 23, 2008 4:00 pm

Stonemaybe wrote:
I still rarely see it here, and never in pubs or bars...
Remind me never to go to Florida!!!!

*wry grin*

For certain, Stone.

I would much rather do Britain and Ireland with you...

Post by **stonemaybe** » Fri Jul 31, 2009 9:42 am

"Space cheese returns to earth"

news.uk.msn.com/odd-news/article.aspx?c ... =148891047

YouTube · Post by **Menolly** » Fri Jul 31, 2009 2:36 pm

I just read the above article to Hyperception.
You really don't want to hear all the problems with that story he is now listing to me.

Post by **stonemaybe** » Sat Oct 03, 2009 11:23 pm

God bless Marks and Spencers!

They do a crackin 'classic cheese selection' for £5.99 which we decided to have for dinner tonight with crackers, a nice loaf of olive bread, mango chutney, and grapes (and of course some nice Savignon blanc). Brie, Cornish Cruncher Cheddar, St Paulin, a mature Stilton, and Wemsleydale &cranberry.

Enough left over for tomorrow too

Post by **Avatar** » Fri Apr 26, 2013 4:44 am

Wow, this thread has languished.

Anyway, I have discovered an amazing cheese which I must immediately (ok, several months later) recommend to any cheese lover.

Colliers Powerful Welsh Cheddar. This is probably the best cheddar I've ever had in my life.

If you like cheese, keep an eye out for it.

--A

Post by **Cameraman Jenn** » Fri Apr 26, 2013 4:54 am

Have you had the Dubliner private reserve aged sharp cheddar? It's off the hook, it has crystals of cheese tang in it. On a nice multigrain seeded cracker it is so delicious I have to close my eyes and have a private moment with my taste buds before I can function again in human society. I'm also a huge fan of cambozola which is a camembert infused with gorgonzola mold. Warm, cold, baked, with grilled asparagus on bruschetta it's multiple taste bud orgasms to the max.

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CHEESE THREAD!