Cheese again !
Discussion
bishbash said:
My current fave is Manchego, a Spanish Sheep's milk cheese, quite a rich flavour, but bloody lovely.
Just a note on this as manchego is an absolute favourite of mine but I've yet to find any major supermarket which actually sells a decent quality manchego. I used to buy it from a Bristol shop called Fresh and Wild (sadly now closed) which had a fantastic 12 month cave aged version. Really dry and almost crystalline. Supermarket versions tend to be far too young and a bit mild and rubbery.
lady topaz said:
Some great tips guys. Glad to see some other cheese enthusiasts. Now just need some wine tips to go with them.!!!!
I'm a great believer that the cheese and alcohol of a region go well together:Epoisses and Nuits St Georges
Brie and cider
Manchego and sherry
Roquefort and Cahors
etc, etc
Particularly enjoying Gjetost at the moment - Norwegian with a fudge-like texture and colour and a stunning caramel flavour. Not sure what drink goes best with it - I drink red wine with everything 
I buy mine from the cheese shop (can't remember the name) on Liverpool Street station - at the end furthest from Bishopsgate. Friendly and knowledgeable staff.
I buy mine from the cheese shop (can't remember the name) on Liverpool Street station - at the end furthest from Bishopsgate. Friendly and knowledgeable staff.
If you want a real stinker try : http://www.chabichou-du-poitou.eu/
I last saw this in the UK at Hudson's Tea Rooms in Birmingham a long, long time ago.
Used to get it from Figeac when in France - getting it home without the car smelling for weeks of old goat was an interesting challenge...
Rob
I last saw this in the UK at Hudson's Tea Rooms in Birmingham a long, long time ago.
Used to get it from Figeac when in France - getting it home without the car smelling for weeks of old goat was an interesting challenge...
Rob
Mobile Chicane said:
lady topaz said:
Some great tips guys. Glad to see some other cheese enthusiasts. Now just need some wine tips to go with them.!!!!
I'm a great believer that the cheese and alcohol of a region go well together:Brie and cider
shakotan said:
Mobile Chicane said:
lady topaz said:
Some great tips guys. Glad to see some other cheese enthusiasts. Now just need some wine tips to go with them.!!!!
I'm a great believer that the cheese and alcohol of a region go well together:Brie and cider
We've just started getting cheese from Shepherd's Purse - http://www.shepherdspurse.co.uk/index.pl
She's won a world cheese award with her Yorkshire Blue cheese, which is similar to dolcelatte.
And try Basilano with pasta, tomatoes, basil and good olive oil, it's absolutely delicious.
She's won a world cheese award with her Yorkshire Blue cheese, which is similar to dolcelatte.
And try Basilano with pasta, tomatoes, basil and good olive oil, it's absolutely delicious.
This is our Cheese list at present, my personal favourite is the Finn and Lord of the Hundreds.
Ashmore: a naturally rinded, hard farmhouse cheese made in Canterbury using unpasteurised cow’s milk. Has a deep earthy flavour with a creamy texture
Flower Marie: ripened unpasteurised sheep’s milk cheese with white bloomy rind made at Golden Cross Dairy, East Sussex. Delicate, creamy flavour and soft texture
Broad Oak Cheddar: made using unpasteurised cow’s milk in Stonegate, East Sussex, the cheese is bound in double muslin and matured for minimum of 9 months. Has a clean, sharp edged flavour
Dorstone: moist, fluffy textured goat’s milk cheese with an ash coating. From Neal’s Yard Creamery, Herefordshire
Colston Bassett Stilton: hugely regarded blue stilton made in nottingham using pasteurised cow’s milk – it’s smooth & creamy with distinctive blue veins that contribute deep and complex flavours
Lord of the Hundreds: unique unpressed cheese made from unpasteurised ewe’s milk. The flavour hints of caramelised hazelnuts and has a delightfully natural sweet and savoury balance. Made in Stonegate, East Sussex
finn organic: a rich & densely textured semi-soft unpasteurised cow’s milk cheese from the golden valley, Herefordshire
Ashmore: a naturally rinded, hard farmhouse cheese made in Canterbury using unpasteurised cow’s milk. Has a deep earthy flavour with a creamy texture
Flower Marie: ripened unpasteurised sheep’s milk cheese with white bloomy rind made at Golden Cross Dairy, East Sussex. Delicate, creamy flavour and soft texture
Broad Oak Cheddar: made using unpasteurised cow’s milk in Stonegate, East Sussex, the cheese is bound in double muslin and matured for minimum of 9 months. Has a clean, sharp edged flavour
Dorstone: moist, fluffy textured goat’s milk cheese with an ash coating. From Neal’s Yard Creamery, Herefordshire
Colston Bassett Stilton: hugely regarded blue stilton made in nottingham using pasteurised cow’s milk – it’s smooth & creamy with distinctive blue veins that contribute deep and complex flavours
Lord of the Hundreds: unique unpressed cheese made from unpasteurised ewe’s milk. The flavour hints of caramelised hazelnuts and has a delightfully natural sweet and savoury balance. Made in Stonegate, East Sussex
finn organic: a rich & densely textured semi-soft unpasteurised cow’s milk cheese from the golden valley, Herefordshire
Edited by VTECMatt on Friday 7th August 22:20
lazyitus said:
Try a bit of Austrian Smoked.
Just to add, the supermarket versions are rather rubbery. They won't blow you away on bread or crackers. Nothing like most of the others mentioned here.But, they make a divine filling for a Saturday morning omelette - slice probably half of a 'sausage' up and lay a stripe of it down the middle halfway through the cooking time, then fold into three at the end. Just add some steamed green vegetables (asparagus/brocolli, etc) on the side for balance.
shakotan said:
Mobile Chicane said:
lady topaz said:
Some great tips guys. Glad to see some other cheese enthusiasts. Now just need some wine tips to go with them.!!!!
I'm a great believer that the cheese and alcohol of a region go well together:Brie and cider
And it does indeed go well with cider
zakelwe said:
Forgetting strength would it be accurate to class all cheeses into 3 types
1) Creamy = brie
2) Salty = Stilton
3) Buttery = ewes cheese of various types
Although I hate crap supermarket plastic cheese they do I love cheese singles. I know, that is really sad.
Regards
Andy
I'm with you ... nothing better than a Kraft slice sat betwixt muffin and poached egg1) Creamy = brie
2) Salty = Stilton
3) Buttery = ewes cheese of various types
Although I hate crap supermarket plastic cheese they do I love cheese singles. I know, that is really sad.
Regards
Andy
Edited to spell "nothing" properly .... shouldn't really be difficult.
Edited by Mark-C on Tuesday 18th August 14:05
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