Discussion
And what?
Forget the biscuit stuff.
What other things to accompany?
I love all cheese with the exception of blue cheese (possible philistine, but it’s a no go for me).
Any tips? I like mild to medium heat, and cheese wise prefer acidic tasting ones.
Also, if anyone has a recipe for deep fried breaded feta, please let me know!
Forget the biscuit stuff.
What other things to accompany?
I love all cheese with the exception of blue cheese (possible philistine, but it’s a no go for me).
Any tips? I like mild to medium heat, and cheese wise prefer acidic tasting ones.
Also, if anyone has a recipe for deep fried breaded feta, please let me know!
This is OK for a medium strength hard cheese.
https://www.goudskaashuis.nl/en/webshop/gouda-chee...
Still soft enough to cut easily but has a good distribution of acid crystals.
If you want a stronger, more crunchy cheese then the 4/5 year old gouda is available in a range of textures and strengths.
If you want to stay English you can't beat a nice aged cheddar, the older the better.
https://www.goudskaashuis.nl/en/webshop/gouda-chee...
Still soft enough to cut easily but has a good distribution of acid crystals.
If you want a stronger, more crunchy cheese then the 4/5 year old gouda is available in a range of textures and strengths.
If you want to stay English you can't beat a nice aged cheddar, the older the better.
Edited by dudleybloke on Tuesday 30th March 21:18
bulldong said:
By itself!
Just add more cheese!I never used to like blue cheese, but then I had an in via a marvelous steak and stilton pie from my local award winning butcher/pie shop.
I'll never forget the furore when they (a Cambridgeshire butcher) won best pie in the meat and potato category, a typically Northern pie! The hubbub took years to quieten down!
Still won't eat that cave dwelling peasant muck known as Roquefort. Tastes like battery acid; I've sampled both.
At Christmas when we have our largest cheese hoard we'll accompany them by all that is mentioned; bread, crackers, fruits, chutneys and most importantly, lots of wine and port.
Very lucky to have an exceptional cheese merchant in Cambridge. The proprietor (Cheesey Paul) is well known by local chefs and foodies as having the finest palate bar non. Even luckier to count him as an acquaintance as his standard prices are as extortionate as his truffle manchego is yummy.
bulldong said:
By itself!
This! Btw there’s a great book by a guy called Ned Palmer all about British cheese - I went to a talk by him (with lots of cheese and the only true accompaniment... wine) and it’s actually really interesting!
https://www.amazon.co.uk/dp/1788161173/ref=cm_sw_r...
dudleybloke said:
I am a fan of both Gouda and the Wu-Tang Clan. 
It won't win any awards, but I was pleasantly surprised by the Tesco Gouda my missus bought by mistake. Most acceptable for a snacking cheese.
I can honestly say I love all cheeses (bar Stinking Bishop) & they all have a place.
But there is a special place for a decent quartz Cheddar & a pot of Stilton.
One of my other faves is a nice chunk of Comte.
Served simple on a water biscuit accompanied with white grapes & a decent Rioja or Port.
But there is a special place for a decent quartz Cheddar & a pot of Stilton.
One of my other faves is a nice chunk of Comte.
Served simple on a water biscuit accompanied with white grapes & a decent Rioja or Port.
Uncle John said:
I can honestly say I love all cheeses (bar Stinking Bishop) & they all have a place.
What about Epoisse?Only perverts I know that buy it in are chefs trying to out stink each other:
"My Epoisse is so pungent it woke up my wife"
"No, my Epoisse is so strong I had to buy a small holding in an adjacent county for storage"
"No, such is the power of my Epoisse I accidently resurrected Rosa Parks from across the Atlantic"
et cetera.
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