Heartland

one thing I noticed this weekend was the joy and resulting "nom noming" from the crew when I presented some 'out of the ordinary' cheezes

is HL a cheez place?

we had:
Cornish Cruncher avec Diablo Chilis
Cornish Cruncher avec Balsamic Onions
Seriously Strong red Cheddar
and had I known
Blackstick Blue <----creamy heaven

there really is nothing like a guid bit of cheez

Just like the beers, I like Belgian Cheese as well: Oud Brugge, Maredsous, Grimbergen...

But the best cheese there is is, surprisingly, a Dutch one.



So vintage even looking at it makes your earlobes tingle.

IZ.

matured feta. yum.

I'm all a 'dribbly' a lookin' at Iz's pic, must investigate...

emilystrange wrote:matured feta. yum.

On feta, our local Delhaize shops sell biologila feta that is really LE YUM!

IZ.

Makes ye fat that stuff

DerekR wrote:Makes ye fat that stuff

Never stopped me from enjoying the Good Things.

IZ.

emilystrange wrote:matured feta. yum.

Feta's nice.
Smoked cheese is my favourite, but there is also Emmental and Leerdammer. Droolworthy.

For stronger stuff, mature cheddar is delicious.

Currently in the fridge: An undistinguished but decent Irish cheddar (what do you want from an American supermarket?).

No longer in the fridge because I ate it all up: A yummy Welsh white cheddar (might have been Abergavenny, but don't quote me on that).

Eating even as I type:



Humboldt Fog Cypress Grove chèvre, on lovely chewy Italian bread. Polio pot isn't the only good thing that comes out of those woods.

Hhm, that looks very tasty. I love such cheese, just like the common Cambozola, Roquefort, any type of sheep and goat cheese

... together with some olives ... or grapes ... or water melon ... ah, wonderful ...

I also love cheeses...man, those pictures are making my mouth water..

Various Hawes creamery Wensleydale cheeses.

(Wensleydale should have a Protected Designation of Origin status like Roquefort IMO -- it's only Wensleydale if it comes from Wensleydale! Edit: I see that they're applying for it)

I could spend hours nomming the free samples at the Hawes creamery.

Cheese is a terrible thing - it's gone off milk fer feck's sake!

I can about cope with Mozzeralla coz it tates like rubber and not cheese.

Debaser wrote:Cheese is a terrible thing - it's gone off milk fer feck's sake!

I can about cope with Mozzeralla coz it tates like rubber and not cheese.

And hamburger is squashed cow; a bacon and egg sarnie is the romantic marriage between a cut up animal that rolls around in the mud and something that comes out of a chickens' butt.

If it tastes good, it was meant to eat. Man knows that for millions of years.

Cheese is just NOM!

IZ.

Debaser wrote:Cheese is a terrible thing - it's gone off milk fer feck's sake!

That's a very Asian opinion you've got there.

Of course, they eat fermented soybean muck that smells like unwashed gym socks, and tastes about as good.

halloumi... chargrilled, and drowned in olive oil

Camembert on the barbie.

BBQ till runny (mark with X to check).

Then provide everyone with a lump of french bread and start spooning it out with the bread.

People worried about getting fat now REALLY don't have to comment!

IZ.

what is cheese?

LouLou wrote:halloumi... chargrilled, and drowned in olive oil

mmmmmmmmmmmmmmmmmmmmmmm....

Quiff Boy wrote:what is cheese?

Oh yeah, forgot that you were a Vulcan^h^h^h^h^h^hvegan

Love it!

When we were in France a couple of months ago we (almost) didn't eat anything else than cheese, a baguette & some delicious red

Quiff Boy wrote:what is cheese?

It's the white crusty stuff one might find under the rim of one's helmet...



Fond memories of my uncle making raclette in Switzerland - melted cheese, crusty bread, 17 bottles of wine, and three nights worth of cheese-induced dreams!

Roquefort mashed with a little butter.

(we need an emoticon for nom)

Nadia81 wrote:Roquefort mashed with a little butter.

(we need an emoticon for nom)

IZ.

James Blast wrote:one thing I noticed this weekend was the joy and resulting "nom noming" from the crew when I presented some 'out of the ordinary' cheezes

is HL a cheez place?

we had:
Cornish Cruncher avec Diablo Chilis
Cornish Cruncher avec Balsamic Onions
Seriously Strong red Cheddar
and had I known
Blackstick Blue <----creamy heaven

there really is nothing like a guid bit of cheez

The Diablo stuff was great, still nomming from all that

Izzy HaveMercy wrote:Just like the beers, I like Belgian Cheese as well: Oud Brugge, Maredsous, Grimbergen...

But the best cheese there is is, surprisingly, a Dutch one.

That's all big factory rubbish, doesn't even come anywhere near proper artisan's cheese. Raw milk extra belegen Dutch farmer's cheese is the one you want, can't find it anywhere outside of Holland but it's stunning. Or May cheese, it's made from the first milk you get after the cow's have gone out and had proper grass. Really stunning stuff that

BBQ Camembert is a treat indeed btw

Other than that I'm a definite blue cheese man. Don't like the French varieties, they're a bit too artificial for my liking, but a Stilton, Shropshire Blue or Gorgonzola always go down pretty nicely Not to mention Port Stilton, mmmm...

I could go on

HUGE fan of Stilton - omnomnomnomnom. Also some of the softer french cheeses - there's a cheese-shop near me that does a lovely imported artisanal thing from Normandy that you can smell three streets away at the height of its powers, has Cardiac Arrest written all over it and you can eat with spoon if you like but I prefer it with a warm baguette from the bakery down the street and a bottle of street-fighting red wine - Malbec holds its own, I find.