BS: Cheese

Subject: RE: BS: Cheese
From: Ed T
Date: 02 Dec 16 - 02:30 PM



Real, funny British cheese man th attempt- need to clean up my 'puter:)

Subject: RE: BS: Cheese
From: Ed T
Date: 02 Dec 16 - 02:26 PM

On a third attempt, RIP to Manuel, from Barcelona.

Subject: RE: BS: Cheese
From: Ed T
Date: 02 Dec 16 - 02:23 PM

Subject: RE: BS: Cheese
From: Ed T
Date: 02 Dec 16 - 02:21 PM

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 02 Dec 16 - 01:58 PM

Worth re(creme)fraicheing?

:D tG

Subject: RE: BS: Cheese
From: ripov
Date: 01 Dec 16 - 05:08 PM

Definitely needs undertones. Must penicill in a bass part.

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 01 Dec 16 - 02:10 PM

ahh yes.. the eurythmics.. that's what good folk music should sound like.. pounding synth bass lines.. and electro drums...

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 01 Dec 16 - 05:23 AM

Well done Rob! :-)

Subject: RE: BS: Cheese
From: Rob Naylor
Date: 01 Dec 16 - 05:02 AM

With reference to the old Eurythmics song:

Sweet dreams are made of cheese
Who am I to diss a Brie
I cheddar the world and a Feta cheese
Everybody's looking for Stilton

Some cheese wants to be Bleu, too
Some cheese wants to be Buchette d'Anjou
Some cheese wants to be cubed
Some cheese will be braided by you

Sweet dreams are made of cheese
Colby or Chevre, if you please
I ferment the milk and then I squeeze
Everybody needs penicillium

Mould is better, on the rind
Mould is better, leaves taste behind
Mould is better, cheese is confined
Mould is better, use my enzymes

Some cheese ought to be grated
No cheese should be ammoniated
Some cheese will always be hated
No cheese wants to be called rancid

Subject: RE: BS: Cheese
From: Mr Red
Date: 01 Dec 16 - 04:39 AM

Just transpose the letters Caerphilly, that's all I ask.

A Pricy Hell ?

Subject: RE: BS: Cheese
From: Tattie Bogle
Date: 30 Nov 16 - 08:52 PM

Sorry to bypass the barnacle (tho I did read it!)
For Jon Freeman - "it wouldn't be natural"! Of course we all like sharp cheeses.
And add to Steve's recipe a wee ingin(onion) and some mushrooms, and you're in heaven!
As for the pehs (correct pronunciation in Dundee) up here, Scotch pies (pehs) have to be deep-fried afore ye can eat them, or ye can hae them coated in batter afore the deep-frying (as you can pizza tae!) And if youse think that's thread drift, the ither speciality here is "cheese pie (peh)", which is macaroni cheese in a pastry case

Subject: RE: BS: Cheese
From: EBarnacle
Date: 30 Nov 16 - 08:12 PM

Dave, I cannot give you citations but the GI specialist I consulted gave me that advice. As to other cheeses, the situation is the same as when dealing in poison, it depends on dosage and sensitivity. For some reason, even though we are both sensitive to cream cheese, we can both eat New York cheese cake, which is cream cheese based, but not ricotta cheese cake. We always carry lactaid or similar product just in case.

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 30 Nov 16 - 08:56 AM

Is there no whey we can stop this? Maybe people curdent care less. It could become a cottage industry I suppose.

Double (Gloucester) apologies.

:D tG

Subject: RE: BS: Cheese
From: Senoufou
Date: 30 Nov 16 - 08:31 AM

Where do cheeses stay when in London?   The Stilton.

(Sorry Charmion)

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 30 Nov 16 - 08:25 AM

Cheeses wept...

Subject: RE: BS: Cheese
From: Charmion
Date: 30 Nov 16 - 08:12 AM

And now we're back to puns. Call me when you're done.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 30 Nov 16 - 06:47 AM

Just transpose the letters Caerphilly, that's all I ask.

Subject: RE: BS: Cheese
From: Jon Freeman
Date: 30 Nov 16 - 06:27 AM

"why is there never a blunt cheese?
Or come to think of it A flat Minor cheese?
You can always tuna fish"

Transposing a couple of letters, maybe it was just feta things turned out that way?

Subject: RE: BS: Cheese
From: Mr Red
Date: 30 Nov 16 - 06:19 AM

why is there never a blunt cheese?
Or come to think of it A flat Minor cheese?
You can always tuna fish



I'll get my coat............

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 29 Nov 16 - 08:57 PM

If you have any leftover cold mashed spud, grate at least a third of its weight of cheddar into it and mix. Beat an egg. Get some butter melting in a big frying pan. Make little flattened patties out of the spud/cheese mix. Dip each one in the egg and fry on both sides. You'll know when they're done. Have some of these for breakfast and you won't need to eat again until the sun's below the yardarm.

Subject: RE: BS: Cheese
From: Joe_F
Date: 29 Nov 16 - 06:04 PM

I will eat almost any cheese on a cracker or with an apple. However, for cutting in little cubes & putting on top of a bowl of chili, I use the cheddar that Cabot (I think it is) calls "Seriously Sharp". I would hate to use a *frivolously* sharp cheese for such a purpose.

Subject: RE: BS: Cheese
From: Jon Freeman
Date: 29 Nov 16 - 12:15 PM

Pip makes tasty cheese scones and cheese straws. She uses a strong cheddar for both.The cheese straws tend to be a Christmas time only item here.

There may be a baker or perhaps a tea shop round here that makes decent versions of these but I've at least usually found shop bought ones a disappointment.

She used to make a nice lemon cheese cake when I was a lot younger. The cheese layer was much deeper than the usual supermarket ones we get these days and it had a lighter texture. We have lost the recipe for this.

Subject: RE: BS: Cheese
From: Senoufou
Date: 29 Nov 16 - 10:46 AM

A lady in our village makes beautiful cheese scones to die for. She makes dozens and dozens for village sales, and they sell out in a few seconds. I've seen ladies actually fighting over them!

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 29 Nov 16 - 10:41 AM

further cheesey food for thought, discussion, and recommendations...

cheese pasties

cheese straws

cheesecake

Subject: RE: BS: Cheese
From: Senoufou
Date: 29 Nov 16 - 10:05 AM

I'd quite like a strong dark porter! Although that more or less describes my lovely husband :)

I do try to eat healthily. I try to have only one slice of an Aylsham pork pie. Which is a pie cut in half. Then, one has to eat the other half or it might go off...
But I might have a lettuce leaf on the side to balance things... or I might not bother.

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 29 Nov 16 - 10:01 AM

A new micro pub called 'The Two Sisters' has opened in Skipton. I perused their menu while I had a pint there last week. The meal that caught my eye and I must try it out when I am feeling particularly rash was 'breakfast pizza'. Sounds like it would go down a treat with a tasty blonde or a strong dark porter...

:D tG

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 29 Nov 16 - 09:47 AM

when I was training 3 or 4 times a week at the gym my all year round breakfast was porridge...

Now my breakfast is tesco and ginster pasties and steak slices..

.. yes I know.. not ideal.. in fact very wrong on so many levels..

but it's a convenient & reasonably affordable proper blokes start the day breakfast...!!!

[.. plus banana, yogurt, and apple for nutritional balance... 😜]


yeah.. i wish i knew of a decent pie maker in the town centre...

Subject: RE: BS: Cheese
From: Jon Freeman
Date: 29 Nov 16 - 09:38 AM

Don't know the butchers shops there but I have been told Icarus Hines in Cromer is quite a good butchers shop in the area.

I live with vegetarians though, always was a bit picky with meat and usually follow their (cheese included) diet.

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 29 Nov 16 - 09:31 AM

Wait till nearer weekend, Eliza. It is a known fact that pies have no calories on a Friday.

:D tG

Subject: RE: BS: Cheese
From: Senoufou
Date: 29 Nov 16 - 09:10 AM

Oh, so we're talking about pies now are we? Good, I can eat those with no vertigo to follow.
A butcher's shop in Aylsham, Norfolk make their own pork pies (one can watch) and the chap raises the pastry by hand round a wooden former ('raised' pies, you see). In go the nicely fatty pork bits and meat jelly made from boiling up trotters etc. They do apple-and-pork, and quite a few other variations. To say they're delicious is an understatement.
Do they make me fat? No, no, neither do the crumpets, cream, cheese and so on. I'm not at all fat...... heh heh.

Subject: RE: BS: Cheese
From: Charmion
Date: 29 Nov 16 - 09:08 AM

Those things in a dish with a puff pastry top are what we on this side of the Herring Pond call a pot pie, and in well-regulated households they are made of leftovers.

Don't eat them in restaurants if you can possibly help it. God alone knows where the ingredients came from; I suspect the worst.

Subject: RE: BS: Cheese
From: Rob Naylor
Date: 29 Nov 16 - 06:52 AM

To be a pie it's got to have a crust all round. Those things in a dish with a puff pastry top are casseroles with lids!

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 29 Nov 16 - 06:28 AM

...to be fair though a couple of local shops sell pork pies to die for.

D.

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 29 Nov 16 - 06:27 AM

Talking of pies, which we were briefly, do you miss Hollands Meat Pies, Steve? They don't even understand the concept of a 'meat pie' a mere 30 miles from Haslingden and if I ask for one they reply 'pork, meat and potato or steak and kidney?' At which point I walk out in disgust...

:D tG

Subject: RE: BS: Cheese
From: Mr Red
Date: 29 Nov 16 - 06:12 AM

Brie fritters

Now yer talking

Subject: RE: BS: Cheese
From: Rob Naylor
Date: 29 Nov 16 - 05:34 AM

I too am unimpressed with most cheeseboards offered in UK restaurants. There are now considerably more types of artisan cheese made in the UK than in France (I believe we overtook France in the 1990s). But to see a typical UK restaurant cheeseboard you wouldn't know it.

Within 20 miles of where I live in Kent there are at least 20 artisan cheese makers producing a wide variety of soft and hard cheeses from cow, sheep or goat milk, many of them from "raw" milk.

But even when one of the restaurants around here advertises local cheeses on its cheeseboard, I can pretty well guarantee that they'll just be Duddleswell and Kentish Blue.

There's one pub in town that, from October to end of April, puts out a cheeseboard on the bar, Mon-Thur between 5pm and 7pm, free, and they DO try and select a good variety of local and (mainly) other UK cheeses. For a pub cheese board it's fabulous, with 5 or 6 different cheeses normally on offer. We try and limit our visits to 1 a week!!!

Subject: RE: BS: Cheese
From: Senoufou
Date: 29 Nov 16 - 04:39 AM

Hahahahaha! You two are an absolute scream!!! :)

If I ate cheese just before - ahem - a romantic interlude, I'd need Gaviscon administered orally by tube during the proceedings.

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 28 Nov 16 - 09:29 PM

Bowyers?? Jaysus, you'd have to keep it in your cheeks for at least four hours in order to tenderise the gristle....

Subject: RE: BS: Cheese
From: punkfolkrocker
Date: 28 Nov 16 - 09:10 PM

Steve - You think that's a romantic scenario... When I was 15 I had a long passionate french snog with a girl from school
with half a mouthful of Bowyers steak and kidney pie saved for later hamster-like in my cheeks.... 💑

Subject: RE: BS: Cheese
From: Steve Shaw
Date: 28 Nov 16 - 08:29 PM

A great thing to do with a Camembert, even the ones that refuse to ripen, is to unwrap it then put it back in the wooden box. Bake for 15-20 minutes in a moderate oven. In the meantime, you should be boiling some salad potatoes in salted water until tender. Open a bottle of red wine, sit opposite your lover across a small, candle-lit table and look lovingly into each other's eyes as you dunk the warm spuds sharingly into the melted cheese and eat. Then have an early night.



Bugger off, no, I've never done it (well, I've dunked the spuds in the cheese at least...) You can but dream...

Subject: RE: BS: Cheese
From: Senoufou
Date: 28 Nov 16 - 03:43 PM

Charmion, bronchitis is absolutely awful; I've taken 2 weeks to shake off my recent bout (the first I've ever had, due to a virus) I thought my lungs were haunted, they wheezed howled and whistled all night. I'm really glad you've stopped getting it.

Subject: RE: BS: Cheese
From: Charmion
Date: 28 Nov 16 - 03:20 PM

I used to suffer much more from lactose intolerance than I do now, and I think the improvement is due to a dramatic change in my health since I started a new asthma therapy. It's three and a half years since my last bout of bronchitis, previously a semi-annual event, so it is also three and a half years since I last took a course of the wicked antibiotic that not only knocks out even the worst case of bronchitis but also does a number on my intestinal economy.

I still avoid ordinary milk in any quantity; I can take as much as is required for a cup of tea, but no more unless it is treated with lactase. Fortunately, lactose-free milk is now common in Ottawa supermarkets, for which I thank the growing ranks of Asian and African immigrants among our neighbours.

Subject: RE: BS: Cheese
From: Tattie Bogle
Date: 28 Nov 16 - 01:11 PM

Whenever we buy a new Camembert, we put it in the bread bin rather than the fridge, for at least a week, before cutting into it: then hopefully you do get the runny, spreadable middle! (And blame hubby's socks for the smell!)
As for Dutch cheeses, the extra mature Gouda isn't bad, but needs a strong knife and wrist to cut it.

Subject: RE: BS: Cheese
From: Raggytash
Date: 28 Nov 16 - 10:37 AM

For many years I too suffered from a lactose intolerence. For a cheese lover such as myself, normally at least 10 varieties of cheese in the fridge, it was a great loss. For reasons unknown to me I seem to be coming out of it in the last year or two. Providing I don't go over board I can now eat cheese again in small doses. Which has led to me now making my own cheese.

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 28 Nov 16 - 09:48 AM

Edam is made backwards...

:D tG

Subject: RE: BS: Cheese
From: Senoufou
Date: 28 Nov 16 - 09:27 AM

Strangely enough Jon, I've always loved Edam. But it has to be a bit hardened and dry.
My sister and I once came home from school and demolished an entire Edam between us like two greedy pigs. Our school dinners had been especially revolting that day and we were starving. Our father walloped our bottoms good and proper when he found out. The cheese had been intended to last us all for several days.

Subject: RE: BS: Cheese
From: Dave Hanson
Date: 28 Nov 16 - 08:36 AM

I love camembert mind, riper the better.

Dave H

Subject: RE: BS: Cheese
From: Dave the Gnome
Date: 28 Nov 16 - 08:21 AM

Thanks Charmion - It is not for me but a family member and she does sometimes take a tablet. Funny you should mention kefir as we were talking about that only yesterday with someone else who highly praised it for easing the symptoms of IBS. I shall pass your good advice on anyway.

Acme - It's as much about serving Brie correctly as the brand. Some good advice from Steve earlier. Did you try it straight from the fridge, as it was trying to run off the plate or somewhere in between?

Cheers

DtG

Subject: RE: BS: Cheese
From: Jon Freeman
Date: 28 Nov 16 - 08:20 AM

I used to think that of brie but Inow both enjoy it, Dave. Maybe the thing as hinted at by others,is not to worry too much about sell by/use by dates. Steve gives a good indication as to a nice consistency. It should improve in taste as it moves from "sliceable" to a more "spreadable" inside.

Now does anyone enjoy edam? I don't think I've ever got beyond the "bland and boring" etc. with that one.

Subject: RE: BS: Cheese
From: Charmion
Date: 28 Nov 16 - 08:14 AM

Hello, Gnome: I have no science on the lactose in cheese, only anecdote. I, too, live with an intolerant digestive system that goes into collywobbles after over-indulgence in milk not treated with lactase, but I can eat yoghourt, kefir and most cheese without incident.

May I suggest that you give yourself a trial on those cheeses you consider most worth the trouble, not to speak of discomfort if/when you hit your lactose load limit? Also, have you tried taking a lactase tablet (if such are available where you live) with the first mouthful of a potentially risky milk product?