Kevin's Watch

This is better than Dubliner. It also has little salt crystals in it.

Another good one is Old Amsterdam, but this Colliers really is the best so far.

--A

How long is it aged, Av?

My favorite is Black Diamond Platinum Reserve extra sharp white cheddar, which is aged four years. But I have not had neither the Dubliner Jenn mentioned nor the Colliers or Old Amsterdam.

I'm a total cheese snob and I recently learned that there are people who don't understand the distinction. Having your Dubliner replaced with "Our Family" low end brand orange dyed sharp cheddar, having your emmenthal replaced with kraft swiss slices of cheese food and your cambozola replaced with the base level brie is traumatic and it's shocking to me that a person's taste buds could be so dull that they would not know the difference to the point of getting angry when the distinction/price diff was pointed out. Seriously?

Menolly wrote:How long is it aged, Av?

Only 16 months apparently. But then, it doesn't claim to be a mature cheddar, just a powerful one.

--A

Try to find the Dubliner, Menolly. The Diamond will taste bland in comparison. I'll try to see if the colliers is available. I am headed to SF at the end of this week and they do have a huge store dedicated to what? Cheese. aisles and aisles of cheese baby. It's mecca.

The 'Cornish cruncher' from M&S that stonemaybe mentions is definitely one of the best chedders I have ever eaten. The Cornish Blue that won 'best cheese in the world' award a year ot two ago is however not to my taste. For the bold taster the Stinking Bishop will hit the spot and if eaten with the fingers the aroma will linger for days on end. But at the end of the day a good Stilton from the UK, a good Roqefort from France, a good Saint Julien to wash them down - whats not to like.

I've fallen in love with Havarti.

I really like a good havarti with dill on occasion.

Both types of Havarti (I prefer the type with dill) go great with slices of apple or in a tuna fish sandwich... or any sandwich for that matter... and crackers...

Oh, and I've decided to try my hand at making cheeses. Mwahaha!

If I try, it would be with fresh mozzarella, using the whey to make ricotta...

www.thefamilyhomestead.com/mozzarella.htm

Right now, I'm starting with a simple cuajada (called other things in India and the US where Hispanic food isn't hip enough for the natural food crowd )

It turned out pretty good. Not the best I've had, but better then the more expensive stuff I've been able to find in Hispanic markets. I'll be making some more and using some of the whey to make ketchup.

Posted at Menolly's suggestion after a FB friend of mine whom she also knows shared this:

• Sweet dreams are made of cheese
  Who am I to diss a Brie?
  I Cheddar the world
  And the Feta cheese
  Everybody's looking for Stilton...

Sorry, Annie!

I had hoped you would post the image. Since I'm not friends on FB with your friend, I was unable to find the image she shared, but I found another.

I have absolutely no idea what the image posted communicates that the words I posted does not, but (as Dam-et would say) Whatever....

I love thee! But at 35% fat and $60/kg, it's a rare treat!

For breakfast I opened a packet of brioche buns, with Leerdammer.
I've been unable to stop eating them all day ... and have added them to tomorrow's shopping list.

It's been very warm the past two days and I had planned to make leek&potato soup. Instead, I had a late tea consisting of edam & applewood cheese, fresh crusty bread, slices of juicy apple and, caramelized onion chutney with pickles.

Ooo, that sounds good...

That's a ploughmans.

--A