The Cheese thread.......

[Scepticalscribe]

Treated myself to a nice selection of cheese at the cheesemonger's, while in the city, yesterday.

These included:

Roquefort, Bleu d'Auvergne, and Birbablu, three blues, the first two from France and the last from Italy.

Époisses (glorious and almost liquid), Camembert Rustique (wonderfully ripe), and Reblochon; three semi-soft cheeses from France.

Schnebelhorn, (an excellent hard cheese from Switzerland), the stunning Queso de Cabra al Romero (an amazing goat's cheese from Spain, that is rubbed with a generous amount of rosemary), and Tomme de Normandie from France.

 

[Scepticalscribe]

There were cheeses purchased last week-end that I forgot to mention here:

Three blues: Forme d'Ambert, and Roquefort (from France),

Semi-soft, or washed rind cheeses: Camembert Rustique, Époisses, and St Nectaire (all, also, from France),

and,

Hard Cheeses: Aged Goat's Gouda (from the Netherlands), and Raclette (from France).

 

[Scepticalscribe]

A few cheeses were purchased today:

Two blues: Bleu d'Auvergne, and Forme d'Ambert (both from France);

Camembert Rustique (glorious, and oozing), from Normandy, France, a little mature Gubbeen, from Ireland, and, to round out the selection, (for, I still have some goat's Gouda from last week), I also treated myself to half an almost liquid piece of Chaource, (from Burgundy, France), and a slice of Raclette from Savoie, also in France.

Bread was collected from the French bakery (where it awaited me), and this evening a glass of wine from France may well make an appearance.

 

[BotchQue]

A few cheeses were purchased today:

...I also treated myself to half an almost liquid piece of Chaource, (from Burgundy, France), and a slice of Raclette from Savoie, also in France.

Raclette, isn't that the cheese used in that dish where the top of the block is melted and scraped onto other foods (can't remember the name of the dish itself)? I've always wanted to try that (fondue is the closest I've been).

 

[Scepticalscribe]

Raclette, isn't that the cheese used in that dish where the top of the block is melted and scraped onto other foods (can't remember the name of the dish itself)? I've always wanted to try that (fondue is the closest I've been).

It can be used - prepared, served - that way, - melted, as a fondue, and served with cold cuts and gherkins, or pickles - (and very often is), but, at the moment, I am simply serving it (and consuming, or eating it), as a standard cheese.

Actually, it is a superb breakfast cheese, especially when served with something such as salami, and fresh French bread.

 

[decafjava]

It can be used - prepared, served - that way, - melted, as a fondue, and served with cold cuts and gherkins, or pickles - (and very often is), but, at the moment, I am simply serving it (and consuming, or eating it), as a standard cheese.

Actually, it is a superb breakfast cheese, especially when served with something such as salami, and fresh French bread.

Hmm I'll have to try that, we (at my work in study abroad) usually organize a raclette dinner with our students and their homestay families.

 

[Scepticalscribe]

Hmm I'll have to try that, we (at my work in study abroad) usually organize a raclette dinner with our students and their homestay families.

Do try it, - actually, I find it excellent for breakfast, (sufficiently tasty yet not overwhelming) with good bread.

 

[Scepticalscribe]

Hmm I'll have to try that, we (at my work in study abroad) usually organize a raclette dinner with our students and their homestay families.

A Raclette dinner is a brilliant idea, (certainly, for my part, I would love such a thing), however, the cheese is also lovely when consumed simply as a cheese, for the taste and texture work well together; I had some for breakfast today, with some baguette purchased yesterday, and it was delicious.

 

[Scepticalscribe]

Treated myself to some cheese today, when I paid a visit to the cheesemonger's:

Three blues: Gorgonzola Cremosa, (from Italy), Montagnolo Bleu (from Germany), and Forme d'Ambert (from France).

Hard Cheese: Napoleon (a splendid sheep's cheese from the French Pyrenees), Raclette Savoie (also from France), and a small slice of Queso al Romero, a stunning goat's cheese wrapped in rosemary, from Spain.

Soft, semi-soft, or washed rind: Camembert Rustique, Chaource, and Tomme de Savoie (all from France).

 

[Scepticalscribe]

Purchased some cheese (and some French bread in the French bakery) today on a brief, flying visit to the city:

Gorgonzola Cremosa and Birbablu - both from Italy - comprised the blues.

Munster and Taleggio (the former from France, the latter from Italy), are the semi-soft cheeses.

Raclette and Napoleon (both from France, and both hard cheeses) complete this list.

 

[Scepticalscribe]

Today, a trip to the farmers' market yielded some Mozzarella, and some Parmigiano Reggiano.

And some more Gorgonzola, because one can never have too much Gorgonzola.

 

[EllieCat]

I ate mozzarella cheese with marinara sauce.

Best cheese I have ever had.

 

[decafjava]

Found some Etiviaz at my local supermarket of the Pro Montagna brand that helps local famers in the Swiss mountains. Terrific cheese and always good to keep local agriculture alive.

About Pro Montagna

 

[Scepticalscribe]

Found some Etiviaz at my local supermarket of the Pro Montagna brand that helps local famers in the Swiss mountains. Terrific cheese and always good to keep local agriculture alive.

About Pro Montagna

Etivaz:

Wonderful.

Etivaz is one of my absolute favourite cheeses, I love it, not least, because, to my mind, Etivaz knocks the proverbial socks off both Emmental and Gruyère; in fact, I would argue that it is by far the best of the Alpine style cheeses.

Unfortunately, it is not easily obtained.

Do enjoy.

 

[decafjava]

Etivaz:

Wonderful.

Etivaz is one of my absolute favourite cheeses, I love it, not least, because, to my mind, Etivaz knocks the proverbial socks off both Emmental and Gruyère; in fact, I would argue that it is by far the best of the Alpine style cheeses.

Unfortunately, it is not easily obtained.

Do enjoy.

I am..