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Post by sticksman1 on Sept 10, 2015 9:21:48 GMT
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Cheese
Sept 23, 2015 22:07:59 GMT
Post by peggs on Sept 23, 2015 22:07:59 GMT
I tasted Taleggio for the first time this week. I'm pretty wimpy when it come to stinky cheeses but I gave it a go and was won over by the mildness of this cheese. Yumm! Limburger is and will remain off limits to my palette.
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Cheese
Oct 5, 2015 18:34:52 GMT
Post by peggs on Oct 5, 2015 18:34:52 GMT
Check another stinky cheese off my bucket list. I really enjoyed a bit of German-style aged brick cheese (a Wisconsin original) with homemade sourdough rye bread and a glass of Octoberfest lager.
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Cheese
Oct 7, 2015 19:22:41 GMT
Post by miles on Oct 7, 2015 19:22:41 GMT
Some really exceptional Pt Reyes Blue Cheese last night, I'm not usually that crazy about Blue.
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Cheese
Oct 9, 2015 13:40:52 GMT
Post by Dr Hugbine on Oct 9, 2015 13:40:52 GMT
Cheese tasting notes discovered on the Virgin East Coast train menu:
Thomas Hoe Red (v), "Traditionally made in the heart of the Vale of Belvoir, where is buttered, clothbound and matured for up to six months, producing a flaky, open texture and a lemony, slightly sweet, nutty caramelised flavour."
Godminster organic: "On maturity it is coated with a distinctive burgundy wax."
Cotswold Brie: "The taste reflects the fresh and clean meadows of the river Dikler… with a hint of mushroom flavour". Served with a "damson plum jelly"
Kentish Blue: "A blue veined cow's milk cheese that becomes stronger with age. Creamy and moist with a mellow and long-lasting flavour. Lovingly made by Kingcott Cheese in Staplehurst, Kent." (Don't all cows have blue veins?)
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Cheese
Oct 10, 2015 3:32:06 GMT
Post by bimble on Oct 10, 2015 3:32:06 GMT
Cheese tasting notes discovered on the Virgin East Coast train menu: Thomas Hoe Red (v), "Traditionally made in the heart of the Vale of Belvoir, where is buttered, clothbound and matured for up to six months, producing a flaky, open texture and a lemony, slightly sweet, nutty caramelised flavour." Godminster organic: "On maturity it is coated with a distinctive burgundy wax." Cotswold Brie: "The taste reflects the fresh and clean meadows of the river Dikler… with a hint of mushroom flavour". Served with a "damson plum jelly" Kentish Blue: "A blue veined cow's milk cheese that becomes stronger with age. Creamy and moist with a mellow and long-lasting flavour. Lovingly made by Kingcott Cheese in Staplehurst, Kent." (Don't all cows have blue veins?) There you are, Hugbine: where you been?
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Cheese
Oct 11, 2015 20:25:14 GMT
via mobile
Post by donavan on Oct 11, 2015 20:25:14 GMT
Say cheese, *Hugs*
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Cheese
Oct 12, 2015 2:50:25 GMT
Post by peggs on Oct 12, 2015 2:50:25 GMT
So, Dr. Hugbine, did you taste the cheeses?
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Cheese
Oct 16, 2015 19:23:26 GMT
Post by Suzi on Oct 16, 2015 19:23:26 GMT
Did they finally spring you from Witness Protection, Hugs? Ok, so now you're out could you please send me a large chunk of Isle of Kintyre Applewood Smoked Cheddar? My local cheese shop only carries it at Christmas, so when it's gone then it's gone. Oh, I'm so sad without it. I'm having a tough time waiting until Christmas too.
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Cheese
Oct 16, 2015 19:47:50 GMT
via mobile
Post by donavan on Oct 16, 2015 19:47:50 GMT
Phishing?
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Cheese
Oct 16, 2015 19:48:14 GMT
via mobile
Post by donavan on Oct 16, 2015 19:48:14 GMT
So, Dr. Hugbine, did you taste the cheeses? Let's not go there.
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Cheese
Oct 16, 2015 23:53:47 GMT
Post by peggs on Oct 16, 2015 23:53:47 GMT
A post for the Cheese thread and the Dinner thread.
My evening meal consisted of some locally made camembert smeared on locally made sprouted grain french bread (warmed), an apple and a cup of tea. Delicious!
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Cheese
Oct 17, 2015 10:39:32 GMT
Post by bimble on Oct 17, 2015 10:39:32 GMT
A post for the Cheese thread and the Dinner thread. My evening meal consisted of some locally made camembert smeared on locally made sprouted grain french bread (warmed), an apple and a cup of tea. Delicious! Num num! I have recently realised that there are a lot of fine English cheeses that get ignored, like Double Gloucester and Red Leicester. Supermarkets and Big Dairies have ruined what can be fine and subtle variations on the standard hard cheese family. Check 'em out: buy a good one and make sure they're allowed time to breathe out in the open before tucking in. Hurrah!
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Cheese
Oct 17, 2015 13:06:50 GMT
Post by Suzi on Oct 17, 2015 13:06:50 GMT
I have recently realised that there are a lot of fine English cheeses that get ignored, like Double Gloucester and Red Leicester. Supermarkets and Big Dairies have ruined what can be fine and subtle variations on the standard hard cheese family. Check 'em out: buy a good one and make sure they're allowed time to breathe out in the open before tucking in. Hurrah! I watched a whole television show about Double Gloucester Cheese and the huge 'cheese rolling' contest they have every year. They roll a huge wheel of it down a hill and people chase the thing. The first one to the bottom who doesn't fall wins the cheese ... or some such thing like that. en.wikipedia.org/wiki/Cooper%27s_Hill_Cheese-Rolling_and_Wake
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Cheese
Oct 17, 2015 17:09:37 GMT
via mobile
Post by donavan on Oct 17, 2015 17:09:37 GMT
I have recently realised that there are a lot of fine English cheeses that get ignored, like Double Gloucester and Red Leicester. Supermarkets and Big Dairies have ruined what can be fine and subtle variations on the standard hard cheese family. Check 'em out: buy a good one and make sure they're allowed time to breathe out in the open before tucking in. Hurrah! I watched a whole television show about Double Gloucester Cheese and the huge 'cheese rolling' contest they have every year. They roll a huge wheel of it down a hill and people chase the thing. The first one to the bottom who doesn't fall wins the cheese ... or some such thing like that. en.wikipedia.org/wiki/Cooper%27s_Hill_Cheese-Rolling_and_WakeH+S have put a stop to such things in the past.
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