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Post by ChrisB on Dec 15, 2017 17:11:25 GMT
We'll, there's a thing!
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Post by ChrisB on Dec 15, 2017 17:12:29 GMT
Wheel?
Well!
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Post by julesd68 on Dec 15, 2017 18:11:51 GMT
I'm demolishing a piece of Cornish Yarg.
It's matured in nettle leaves, but don't let that put you off - heavenly stuff ...
Also got a very nice slice of Old Amsterdam, yum.
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Post by ChrisB on Dec 15, 2017 19:33:43 GMT
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Post by MartinT on Dec 15, 2017 23:29:36 GMT
You know, there's not a lot of cheeses better than a nice piece of Davidstow Cheddar. |
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Post by ChrisB on Dec 15, 2017 23:31:08 GMT
Yes that's nice.
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Post by ChrisB on Dec 15, 2017 23:55:29 GMT
We've got (among other things) a nice lump of Morbiere going at the moment. It's a French cheese and the line of colour you can see isn't blue but black because it's, a layer of ash. This came about because when they made Comte cheese, there would sometimes be a little milk left over after all the molds were filled. They'd put this into the bottom of some old molds and then cover it with a layer of ash to preserve it overnight. In the morning, when they milked the cows again, they would fill up those molds first, pouring the milk straight onto the ash. A good Morbiere has a slightly darker colour on the bottom compared to the top and is too hard to spread but too soft to neatly slice! The flavour is creamy but it's a little bitter too. Great on crusty bread.  |
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Post by ChrisB on Dec 15, 2017 23:57:21 GMT
We're also entertaining a rather fabulous lump of Single Gloucester.  |
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Post by Tim on Dec 16, 2017 0:02:16 GMT
I can recommend the Sparkenhoe Red Leicester from that supplier Tim. Then I shall be checking that out kind Sir  |
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Post by Tim on Aug 16, 2018 19:29:08 GMT
Had a little trip to the Cheese Pantry in Cardiff Market this afternoon before a trip to Suffolk, walked out with;
Gorwydd Caerphilly (definitely a firm favourite, need some more though as it's all gone!) Colston Bassett Stilton Wild Garlic Yarg Perl Wen Brie
oh, and some fig jam.
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Post by ChrisB on Aug 16, 2018 22:44:17 GMT
Sounds good Tim.
Caerphilly: I visited that town a few years ago, as I was in the area and I wanted to try some locally sourced cheese. We braved a torrential rainstorm, getting thoroughly soaked in our search of every possible vendor of dairy based solids, from the indoor market, through grocers, delis and finally supermarkets. We could not find a single crumb of local cheese.
There should be laws against this type of thing!
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Post by MartinT on Aug 17, 2018 6:43:59 GMT
We enjoyed a selection of lovely Belgian and French cheeses for breakfast last week in Belgium.
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Post by Slinger on Sept 3, 2018 20:22:39 GMT
Interesting. The Castello Extra Creamy Brie that I've been enjoying is not only on offer at £1.50 from £1.90 but Castello is now producing a version with Chilli. I shall be investigating.
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Post by MartinT on Sept 4, 2018 6:13:58 GMT
Castello good. Chilli good. Not sure about the two together.
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Post by ChrisB on Sept 4, 2018 6:38:53 GMT
No, that's wrong. Cheese should never have anything extra in it. Not even cheese.
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Post by MartinT on Aug 22, 2020 10:23:00 GMT
I've just been eating some French Epoisses. Lovely!  |
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Post by Slinger on Aug 22, 2020 12:41:55 GMT
I forgot to report back on that Brie with chilli; it was awful.
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Post by Slinger on May 27, 2022 14:11:11 GMT
Over 50 years ago, Caprice des Dieux was developed by Jean-Noël Bongrain, founder of the parent company Bongrain SA. Also known as, “Caprice of the Gods”, it is a soft-ripened cheese made from pasteurized cow’s milk. Due to its oval shape, blue packaging, smooth and creamy consistency, it looks a bit different. In about two weeks, the cheese attains full maturation with a bloomy rind. Under its velvety skin, it has a pure taste of fresh milk and cream with a buttery, nutty and smooth flavour. This soft cheese has a fat content of 60%. Caprice des Dieux, literally translating to the “Whim of Gods”, is a heavenly pure and creamy soft ripened cheese in a unique oval shape. Our recipe? French milk, cream, a pinch of salt and that's it! Treat yourself to a moment of pure indulgence. Under its smooth and velvety rind, Caprice des Dieux reveals its delicious taste of crème fraîche and a melting heart. Find out more information on www.thecheeselover.co.uk/caprice-des-dieux/ I'll let you know. |
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Post by Slinger on May 29, 2022 12:53:48 GMT
Caprice des Dieux passes the "crumpet," test. Texture-wise, it's a cross between a good Brie, and my favourite, Pie d'Angloys. The flavour is quite mild. I'm tempted to say delicate. The secret is, as always, salt & pepper to taste, and if you're having it on toast, crumpets, etc. 20-30 seconds in the microwave.
I'll be having more of this.
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Post by MartinT on May 29, 2022 13:53:57 GMT
Have you tried Saint Agur on crumpets, Paul?
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