I need to be educated on how to eat cheese. Over lunch the other day (where we ordered baked brie) my manager informed me that to eat Provolone properly you must first cover it with oregano, bake it until it begins to melt and then splash it will Olive Oil.
So that evening I followed her instructions and it was like a whole new world. When I ate it out of the fridge I always felt it was slightly bitter, but this warm melty version was fabulous.
So what else have I been doing wrong, I know Camembert must be left out for a few hours before eating, what about Gouda or Edam? Any other cheese tips for those cheeses that can easily be acquired in the US?
On 2003-05-15 14:25, Beng wrote:
I need to be educated on how to eat cheese.
Personally, I just stuff it in my mouth and down several glasses of wine :grin:
On 2003-05-15 14:25, Beng wrote:
Any other cheese tips for those cheeses that can easily be acquired in the US?
Only that as far as I'm concerned, all cheese should be at room temperature before eating.
Baked brie is divine!!!! grin
Not keen on the stinky cheeses though, and some of the ones over here taste vomit-ey. mad
Wallace and Gromit regards......
Debs x smile
Cheese here should be bought in a zip-lock bag, preferably pre-grated if it is a quality cheese.
Alternatively, it can be wrapped in individual triangles wink
I love baked camembert served with cranberry jelly or something similar but haven't had it since 1987.
I have acquired a taste for Swiss cheese and some blue cheese, and agree with Jim that cheese is best savoured at room temperature.
Pilgrim roll
OK now I am hungry and have to go and buy some cheese for dinner roll
Mmmm but what do I buy ???
Mmmmmmm
My favourite is the blue "Castello" double-cream semi-soft cheese made by a Danish company called Tholstrup. It's divine (and really good with some juicy grapes). razz
It's really hard to track down in NJ, but 'Wholefoods' sometimes have it in. If you can find 'Castello' in their white hexagonal-shaped cardboard box with the blue or red writing on the lid, so much the better.
Oddly enough "Wholefoods" in our area also sells the Neal's Yard Dairy cheeses from the UK - they were selling some cheese from a farm in Berkswell near my hometown of Coventry. Pity - it cost a fortune though so I didn't buy it. sad
Philadelphia is the classiest cheese produced here smile
On 2003-05-15 19:48, pilgrim_007 wrote:
Philadelphia is the classiest cheese produced here :smile:
Agreed!
It's great on digestive biscuits (McVities of course!)
Debs x :smile:
Try fresh mozzarella with fresh basil and ripe tomatoes drizzled with extra virgin olive oil.
I still don't think you can beat some top quality Stilton with some pickled onions and a glass of stout as a late night snack.
On 2003-05-15 23:03, Moo wrote:
Try fresh mozzarella with fresh basil and ripe tomatoes drizzled with extra virgin olive oil.
I still don't think you can beat some top quality Stilton with some pickled onions and a glass of stout as a late night snack.
God help your ulcer, Moo.
I take it that's only on the menu when you've no woman for the night.......poooh, honky-breath! :razz:
Debs x :smile:
On 2003-05-15 18:22, pilgrim_007 wrote:
Cheese here should be bought in a zip-lock bag, preferably pre-grated if it is a quality cheese.
The problem with the pre-grated cheese, is that they put a sort of "plastic" coating on it so it stays fresher longer and doesn't all stick together :mad:
My only cheese tip is to get it very cold before you grate it...makes it much easier.
Danish Havarti cheese on toast or 'grilled cheese'. Mmmmm-mmmm
One thing I do notice as a cultural difference is the way Britons are very fond of pickly things with (especially cheddar) cheese - branston, pickled onions etc. Even the habit of eating cheese directly with raw onion seems to be rather British.
I had a discussion about this with a fellow cheese addict Canadian friend and she said Canadians would generally not do this, even if they were invited too thinking it will spoil the taste of the cheese. The most they might have is some apple, grapes or a little cranberry jelly. I love Branston with cheddar cheese and odcthings too like mango chutney. But I wouldn't serve it that way to Canadian friends.
As I've said in a previous thread I love all cheeses, especially ponky French ones. I don't think there should be too many rules about cheese - just have a nice variety and have at least one that's not bland - like a good stilton or a smelly camembert or a sharp roquefort. I get so tired of parties with bland cheddar and tasteless brie.
Good crackers/biscuits are important too. Carrs do a nice selection box. A cracker I've really got to like here are Triscuits - sort of a savoury mini-shredded wheat. It's less full of artificial ingredients too.
smile