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Post by Chris on Nov 25, 2017 7:16:13 GMT
My Dad had a grocers shop for years. He got in a proper,full size,linen wrapped Truckle Cheddar one day and we both tried that - it was fantastic. Still like a decent strong cheddar as well as Cheshire and Leictershire. Big fan of Emmental also.
Chefs tip - if you're making burgers/meatballs/ cottage pie add a good whack of Granna Padano to your mince - adds a really delicious taste.
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Post by Slinger on Nov 25, 2017 10:34:19 GMT
I worked in a grocers (David Greig for anyone old enough to remember) straight after I left school, to fill in the time I had to wait for my job interview with the GPO (TARDIS anyone?) and my worst chore there was cutting the blue cheese when it arrived in the non-refrigerated lorry during the hot-because-it was-in-the-nineteen-seventies summer. They came as whole wheels and when opened would gush disgustingly smelly liquid in every direction...especially mine it seemed. Those were the days of putting a pin-hole in the top of those new-fangled yoghurt cartons too, when the hot weather caused the tops to "blow" or swell up, and as for hygiene standards... I wonder we're not all dead.
Back to cheese - I've got some of the new Castello Extra Creamy Brie coming today.
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Post by Tim on Nov 25, 2017 10:40:25 GMT
Castello Extra Creamy Brie. Ooo, I like Castello, especially this one - is it the one you mean? - great on a Karg cracker   |
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Post by Slinger on Nov 25, 2017 10:56:52 GMT
This is the one, Tim.  |
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Post by Tim on Nov 25, 2017 10:59:34 GMT
Darn not tried that (yet), there goes another inch on the waistline!
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Post by Slinger on Nov 25, 2017 11:05:30 GMT
Darn not tried that (yet), there goes another inch on the waistline!  I'll let you (all) know what it's like a.s.a.p. Sainsbury's are hopefully delivering it this afternoon, too late for today's lunch unfortunately. It will face the usual sourdough-toast-test. |
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Post by ChrisB on Nov 25, 2017 11:27:01 GMT
In Prague the other week, we discovered Hermelin cheese for a light meal in a cellar pub near our hotel. They say it's a bit like a Camembert and yes, that's what it looks like but the flavour is rather more subtle and the texture is a bit different. It was served with the whole cheese marinated in oil, sliced horizontally with a layer of garlicky tomato paste with basil in the middle. It came with oily onions, peppers and chillies and was superb. It looked a bit like this  |
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Post by MartinT on Nov 25, 2017 12:07:25 GMT
I like Castello Blue.
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Post by Chris on Nov 25, 2017 16:08:24 GMT
What accompaniments do you all enjoy with your cheeses? I'm partial to oatcakes,spring onions and tomato. Maybe a wee bit relish also
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Post by ChrisB on Nov 25, 2017 16:13:18 GMT
Cucumber covered in black pepper and a little salt is always good for me.
Oat cakes are good with some cheeses but less so with others. Highly baked water biscuits are my favourite but I am really starting to like Ryvita crackers (just like cream crackers only much crispier).
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Post by Chris on Nov 25, 2017 16:17:45 GMT
Mmmm....haven't had a ryvita for years. They're nice them. Especially with Boursin
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Post by ChrisB on Nov 25, 2017 16:21:59 GMT
I like Ryvita ryebread too, especially with a good strong Cheddar or Red Leicester. But I'm talking about these...  |
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Post by Slinger on Nov 25, 2017 16:44:43 GMT
Soft and soft-ish cheese I never stray too far away from toasted sourdough bread, or light rye...or crumpets.
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Post by MartinT on Nov 25, 2017 17:16:19 GMT
Apple and grapes, mostly. TUC biscuits are nice.
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Post by Tim on Nov 25, 2017 17:24:47 GMT
These;  Or plain old Jacobs cream crackers, water biscuits too, but often just an apple or grapes. Kargs are my favourite crackers though. |
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Post by Mr Whippy on Nov 25, 2017 20:30:12 GMT
When I was a young 'un, my Dad used to use Stilton or Camembert for fish bate.
I think he hoping to catch the more refined breed of fish.
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Post by Mr Whippy on Nov 25, 2017 20:35:35 GMT
I like Ryvita ryebread too, especially with a good strong Cheddar or Red Leicester. But I'm talking about these... Try their version of Snap Jacks. Well don't. It's like chewing on corrugated cardboard. |
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Post by Barrington on Nov 26, 2017 13:33:41 GMT
My favourite is Swiss Emmental to eat on its own , it just doesn't work with any biscuits and it has to be Swiss , Bavarian and others don't taste as good. I like Brie and Camembert on biscuits as well as quite a few others.
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Post by Slinger on Nov 26, 2017 13:59:47 GMT
That Castello Brie is definitely worth trying. Lovely consistency and plenty of flavour.
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Post by Tim on Dec 15, 2017 14:52:16 GMT
Just tucking into a superb Gorwydd Caerphilly from a little artisan cheese shop in town. Now then ChrisB (and I didn't know this) apparently most of and supposedly the best traditional farmhouse Caerphilly cheese eaten in South Wales is actually made in Somerset! Who knew?  |
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