What is your Favourite Cheese ?

clearviews wrote:So hard to choose one but a good blue vein or stilton or brie...  Just done a Soft Cheese making course and I love it!  My fav so far is my feta and I am going to make a Persian Feta next.  
It is all in the way you cut the curds!  
Just put 5 Camembert into the fridge from my 'cheese room', my laundry.
Next year I am going to do the Advanced Cheese Making which includes the blue cheeses.  
The cheese is what is holding me back from being a true Paleo!!!!

Yum! I love a good Camenbert-either as it comes or baked in the oven,makes a really good fondue for dipping some crunchy veg in!

Cheese , now I restrict my cheese but a nice cheddar, Brie , Stilton ....

A cheese making course is very impressive ....  

clearviews wrote:So hard to choose one but a good blue vein or stilton or brie...  Just done a Soft Cheese making course and I love it!  My fav so far is my feta and I am going to make a Persian Feta next.  
It is all in the way you cut the curds!  
Just put 5 Camembert into the fridge from my 'cheese room', my laundry.
Next year I am going to do the Advanced Cheese Making which includes the blue cheeses.  
The cheese is what is holding me back from being a true Paleo!!!!

Must be good to do a cheese making course, and I'm sure your Feta was great tasting. Hope the advanced one next year goes well. Has anyone else done a cheese making course ?

Talking of cheeses one of the authors I'm reading, Elizabeth Gill, states that her favourite comfort food is "Smelly cheese like Stinking Bishop". I've not tried it myself .....is it that smelly, have you tried it ?

At the moment we have a lovely tasting cheddar and a nice smooth blue cheese - must get more soon  

All the best Jan

Mature Ghouda - it's beautiful, like a slightly waxier, harder Parmesan.

Not for day to day use but great thinly sliced.

Dillinger

Dillinger wrote:Mature Ghouda - it's beautiful, like a slightly waxier, harder Parmassan.

Not for day to day use but great thinly sliced.

Dillinger

Good stuff! Great sliced on top of a homemade burger too-I prefer it to Edam.

Bought some lovely cheeses yesterday. A mature cheddar, a very nice creamy blue, which tastes great with a few olives, a mild brie and for a change some Double Gloucester.

I'm not too keen on some of the cheeses you can buy with added fruit such as cranberries. I'm sure the nearer we get to Christmas we'll have an even wider choice to choose from.

All the best Jan

I like one called Black Bomber. A creamy but very mature cheddar I think it is in Black wax. It tastes like a cross between cheddar and a creamy lancashire to me and is lovely with celery and a few pickled onions.

I tried a Rum 'n' Raisin Wensleydale about 2 years ago as a sample at the deli counter in 2013 and it should have tasted disgusting but it was really good TBH.

Bought some nice Danish Blue Cheese today.

150g cost £1-00 - perhaps I should have bought two packs?

All the best Jan

Jan1 wrote:Bought some nice Danish Blue Cheese today.

150g cost £1-00 - perhaps I should have bought two packs?

All the best Jan

I just bought 2 tubs of castello Danish Blue for a quid each from tesco's today. Did you get yours from there too? Me and my boy love it!

Cheers

Paul

Paul wrote:

Jan1 wrote:Bought some nice Danish Blue Cheese today.

150g cost £1-00 - perhaps I should have bought two packs?

All the best Jan

I just bought 2 tubs of castello Danish Blue for a quid each from tesco's today. Did you get yours from there too? Me and my boy love it!

Cheers

Paul

Got mine from Asda Castello Danish Blue ....I wonder if the other supermarkets are doing it at this price too?

All the best Jan

Jan1 wrote:

Paul wrote:

Jan1 wrote:Bought some nice Danish Blue Cheese today.

150g cost £1-00 - perhaps I should have bought two packs?

All the best Jan

I just bought 2 tubs of castello Danish Blue for a quid each from tesco's today. Did you get yours from there too? Me and my boy love it!

Cheers

Paul

Got mine from Asda Castello Danish Blue ....I wonder if the other supermarkets are doing it at this price too?

All the best Jan

Bought the Castello last week and finally got around to opening it tonight SUPERB ...had forgotten how tasty it is.

Have you tried it yet - if you answer no I can certainly recommend it.

All the best Jan

Also a fan of Castello Blue - so good it converted my wife from a "blue cheese smells like old socks", to someone who eats more of it than i do.

It costs, on average, around $7-8 AUD per 150g in Australia, which works out at roughly 3-4.5 pounds, I think. Not cheap, but worth it.

Harder to find here is their white with peppercorn cheese - also very nice.

I believe some good cheese is made in Tasmania. King Island cheese is pretty good. I s'pose the cows must be pretty happy if they're wandering around on a tiny island in the middle of nowhere.

Cheers.

Castello Blue is good

BUT

Eddie did the shopping today and bought some Roquefort .....delicious or what?

All the best Jan

Guys and Gals .....have just bought a lovely cheese which we hadn't tried before.

It is Coeur de Lion 'Le Pie d'Angloys' ....full flavoured and creamy with a hint of honey ! First created by Cistercian Monks in the 14th Century and now in 2014 it taste's G R E A T

If you haven't tried it I thoroughly recommend it.

All the best Jan

PS Paul - it may go well with that Port you were talking about earlier?

Jan1 wrote:Guys and Gals .....have just bought a lovely cheese which we hadn't tried before.

It is Coeur de Lion 'Le Pie d'Angloys' ....full flavoured and creamy with a hint of honey ! First created by Cistercian Monks in the 14th Century and now in 2014 it taste's G R E A T

If you haven't tried it I thoroughly recommend it.

All the best Jan

PS Paul - it may go well with that Port you were talking about earlier?

Sounds good to me! A bit like a creamy version of Wensleydale perhaps? I've not seen Coeur de Lion 'Le Pie d'Angloys' before (Or I just haven't looked hard enough! lol) Where did you buy it from Jan as I'm currently buying my christmas cheeses at the moment (Use by dates allowing but the Brie,long clawson stilton,cheshire,wensleydale and vintage red leicester I've got so far have dates around the new year mark so happy days! )

@Paul
Bought it from Sainsbury's 200g for £2-20, it comes in a round card type container. Our use by date is 29-12-14 but it is so great tasting .....I'm just going to have to buy some more.    

This is how it's described !

"Pié d’Angloys is a sinfully rich and creamy cow’s milk cheese, similar to camembert. One of France’s favourite's, it originates from the legendary Burgundy region of eastern France, which is well-known for its fine foods and wines. Supple and soft, the combination of its melt-in-the-mouth texture with its rich, full flavour creates an unforgettable experience.

Made from cow’s milk, it has an edible ivory rind and a pale-coloured centre, that is soft and spreadable, with a slightly salty bouquet. As the cheese ages, the rind is washed with wine, and cheese ripens from the outside inward.

Pié d'Angloys is definitely the ideal choice for the cheeseboard. It can also be enjoyed simply with crusty French bread to transform a lunch or a quick snack into a treat. Suitable for everyday cooking, this cheese enhances the flavour of pastas, salads and rich sauces. Enjoy it with a glass of white Sancerre, Chardonnay or a rich Burgundy or Pinot Noir. "

I absolutely agree with the description 'it is sinfully rich and creamy"

As a low carber I'd give the crusty bread a miss and serve with some olives ....plus a glass of rich burgundy or how about that Port you referred to in another thread?

What a great way to start the weekend - well it is Friday after all

Jan

Happy Christmas Eve

Well I would have shared my delicious cheese with you BUT my dish is empty  

Courtesy of a Waitrose shop we have enjoyed some delicious 'Berthaut's Epoisses'

It is "Gloriously sticky, pungent with an abundantly fruity tang. Made in the small village of Epoisses in Burgundy. The rind of this cheese is washed over and over again in Marc de Bourgogne. The cheese has a much milder, but still with an extraordinary complex flavour that it's pungent aroma suggests. Strength 6. Ingredients Epoisses cheese (milk), brandy "  

Just delicious and a lovely way to start a Christmas Eve Evening.

Good wishes to all - I'm sure you have bought special Christmas Cheeses?

All the best Jan

Sometimes you just can't beat a nice Cheddar Cheese ....... if you happen to live near a Lidl they have mature cheddar 'Lake District Cheese' on offer at the moment £1-99 for 350g (should I have put this in spotted a bargain? oh well never mind)

All the best Jan

My new favourite cheese is Manchego. A hard cheese from Spanish sheep. Sound delicious doesn't it? The Tesco version is rennet-free and veggie, so I have been using it like you would Parmesan.

My favourite 2 right now are Cheshire and Cypriot Halloumi-I just love that fried (The Halloumi that is)

Avocado Sevenfold wrote:My new favourite cheese is Manchego.  A hard cheese from Spanish sheep.  Sound delicious doesn't it? The Tesco version is rennet-free and veggie, so I have been using it like you would Parmesan.

Manchego cheese ...... is that sometimes included with the olive and cheese packs you can get from supermarkets, or am I getting mixed up with a similar sounding cheese?

All the best Jan

Paul wrote:My favourite 2 right now are Cheshire and Cypriot Halloumi-I just love that fried (The Halloumi that is)

Yes I like Cheshire - have not tried Cypriot Halloumi ...... must get more adventurous  

All the best Jan

My 2 favourite cheeses right now are mild cheddar and medium cheddar. If adventurous, I will add either yellow or brown pickle :-)

mo1905 wrote:My 2 favourite cheeses right now are mild cheddar and medium cheddar. If adventurous, I will add either yellow or brown pickle :-)

Think Tesco's have medium cheddar 200g priced at £1-50 .....

All the best Jan