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BS: The Aged Cheese
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Subject: RE: BS: The Aged Cheese From: Little Hawk Date: 29 Oct 00 - 12:20 AM Lyrical Lady - Spaw, obviously. Who else? |
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Subject: RE: BS: The Aged Cheese From: Sorcha Date: 28 Oct 00 - 02:00 AM Oh dear, here I am, stuck in the Wilds of Wyoming USA with nothing but Kraft "Imported"....... and troll, it's not a Lactose Intolerance, it is apparently an animal protein intolerance........milk, meat, eggs, etc. It is not so bad if the protein involved is already pre cooked or digested, as in cheese or yogurt. As a small child, all I could handle was soy products. Got cramps and diahrrea even with goat stuff. Still do........oh well. I eat a little of it anyway. A person can only go so long without cheese or ice cream..... |
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Subject: RE: BS: The Aged Cheese From: kimmers Date: 28 Oct 00 - 12:38 AM Spaw, you could always adopt a few of us. We won't take up much room... and we'll take good care of the cheese legacy. |
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Subject: RE: BS: The Aged Cheese From: catspaw49 Date: 28 Oct 00 - 12:26 AM Hawk's aversion to cheese and dairy shows why he is such a tight ass. Dairy products have been proven to increase flatulence by as much as 40%. To all my wonderful English friends, I have a local source that stocks about 75 varieties of European cheeses nad I like many. For me though, its hard to beat a good, extra sharp swiss. A box of Ritz crackers, a ring of trail bologna, and a big chunk of swiss, accompanied our Sunday drives for years. BTW, Ohio makes some superb Swiss and is second in production of swiss nationwide. A fine small cheesemaker back home has a port wine swiss every Christmas and you have to be on the list to get it. There are people who actually WILL their place on the list to friends and relatives. I finally made the list about 8 years ago.......but my kids hate swiss. Maybe they'll develop a taste over the years. Spaw |
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Subject: RE: BS: The Aged Cheese From: kimmers Date: 27 Oct 00 - 11:59 PM You can age your own cheddar, if you're patient. Buy the big bricks of 'medium', and store it in a cool place without opening for a couple of months. No, it won't mold. 'Course, I always *eat* it before it ever gets really good. In Vancouver BC I had a Camembert omelette. Delicious!! |
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Subject: RE: BS: The Aged Cheese From: bydand Date: 27 Oct 00 - 07:02 PM Give up cheese! Never! But the Dr. wants my cholesterol down, or he threatens me with drugs. So.... What I reallllly would like to find is an "aged" cheddar that was called "Black Diamond". Two years old, and very sharp. That was a great "aged" cheese. mousethief, I'll have to try the baked brie ... AFTER I have my next cholesterol check. |
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Subject: RE: BS: The Aged Cheese From: Greyeyes Date: 27 Oct 00 - 06:31 PM Ever tried baking a whole camembert? Make a few holes in the surface, sprinkle over a few drops of dry white wine, put the lid back on (it needs to be the type in an individual wooden box, and you need to remove any paper)bake for about 25-30 mins in a moderate oven. Sensational! |
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Subject: RE: BS: The Aged Cheese From: mousethief Date: 27 Oct 00 - 06:26 PM baked brie on crusty french bread -- heaven!
Alex |
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Subject: RE: BS: The Aged Cheese From: CarolC Date: 27 Oct 00 - 05:50 PM Checked out the cheese section at one of the better grocery stores about eight miles from here. The selection was much better, but it was still pretty limited. You just about have to sell your first born child to afford some of the better stuff. I saw a pretty nice looking solid parmesan from Italy that cost over thirteen American dollars per pound. I don't know how that translates into non-American currency. At least the brie was imported, and not too expensive. Carol |
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Subject: RE: BS: The Aged Cheese From: Hotspur Date: 27 Oct 00 - 05:20 PM oops! (Hotspur smacks herself on the forehead in disbelief. Did she really pull such a blunder?) Yes, I'm writing from upstate New York. Thought I mentioned that earlier, but perhaps not. Mea culpa. Malcolm, I do indeed have the recipe for tomato marmalade. I couldn't imagine it either, until I tried it. Then I wondered why it had taken me so long. If you (or anyone else who's interested) want to pm me with your email, I'll send it to you directly rather than cluttering up the thread which is after all, supposed to be about cheese. Thread creep...gotta love it. |
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Subject: RE: BS: The Aged Cheese From: mousethief Date: 27 Oct 00 - 11:23 AM And then there's varenya, (vuh-RAIN-yuh), which the Russians eat straight from tiny spoons while drinking tea. I've had homemade strawberry varenya which was out of this world, and canned cherry varenya from Ukraine which was sol-sol. We have a great selection of cheeses at most of the larger grocery stores. I recently bought a package of crumbled Danish blue cheese for salads and it's loverly.
Alex |
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Subject: RE: BS: The Aged Cheese From: McGrath of Harlow Date: 27 Oct 00 - 05:40 AM Hotspur - I take it that's America you're writing in?
The Mudcat is global, so unless we indicate or have a georgaphical entry in the Mudcat Locator in Mudcat Reopurces - Quick Links), we might be anywhere. |
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Subject: RE: BS: The Aged Cheese From: Jon Freeman Date: 27 Oct 00 - 12:07 AM I don't think my mother has made wine since she moved to Norfolk but she was more keen on making wine from whatever grew in the garden when my parents had the house in Wales - cowslip wine was one of her best and she was almost a teetotaler! I enjoyed it though. Jon |
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Subject: RE: BS: The Aged Cheese From: Malcolm Douglas Date: 26 Oct 00 - 11:40 PM Also wine, out of whatever's left over. If I know anyone who could cope with tomato marmalade, it's her! (Mind you, I still can't imagine it...) Malcolm |
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Subject: RE: BS: The Aged Cheese From: Jon Freeman Date: 26 Oct 00 - 11:33 PM Malcolm, it sounds like your mother must be like mine... she makes jams, marmalades, jellys, chutneys, etc. All very tasty, I must add. Jon |
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Subject: RE: BS: The Aged Cheese From: CarolC Date: 26 Oct 00 - 10:36 PM Ok, I just did a scan of the cheese section at my local grocery store. This is a very small college town, with a fairly high number of refugees from major urban areas like Washington DC, so it's probably not typical of anything. Also, there are some very good grocery stores within about a five to ten mile drive from here that probably have a much better selection. The usual assortment of cheddars, colbys, swiss, monterry jack, edam, gouda, mozzarella, and grated parmesan. (As well as the "processed cheese foods" mentioned in previous posts.) The special cheese section included domestic brie and domestic gorgonzola. I also saw a French chevre, but I don't know if it's imported or not. Both sections had both solid and crumbled feta. The special section also had brick and havarti. I haven't tried any of these cheeses from this store. I'm thinking about giving the gorgonzola and the French chevre a try. Since I've never had non-domestic gorgonzola, I guess I won't know if it's any good by non-American standards. I would rate this store's cheese section as ok. Not great, but not terrible. At least it has brie and feta. I think I'd like it better if it had more imported cheeses, though. Carol |
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Subject: RE: BS: The Aged Cheese From: Malcolm Douglas Date: 26 Oct 00 - 10:09 PM Tomato marmalade?? Do you have the recipe, by any chance? It sounds very peculiar to me, but my mother would certainly be interested... Malcolm |
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Subject: RE: BS: The Aged Cheese From: Hotspur Date: 26 Oct 00 - 09:06 PM OK, as a person who has home canned for years, I want to set the record straight on jam, jelly, etc. JAM is made of fruit pulp as well as juice. JELLY is made of the juice only. FRUIT BUTTER is made of pureed or strained pulp and juice. PRESERVES are whole fruits (such as cherries) or uniform sized pieces in syrup. CONSERVES are like jams, only used for dessert. MARMALADE must contain at least one citrus fruit, although they can have other fruits too...my dad makes a tomato marmalade that is not to be believed! |
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Subject: RE: BS: The Aged Cheese From: Liz the Squeak Date: 26 Oct 00 - 04:10 PM Ah, that makes jelly 'conserve' then.... and another cheese is the bit left over after a cider maker has been performing his art. The mashed up sharp cider apples are all compressed into a block by the cider press, and it gets peeled off the straw and eaten as a sort of stiff apple sauce or sharp pie filling. The block is called a cheese, because that's what the texture is like, solid, but crumbly, and incidentally, a darn sight nicer than dairy cheese.... LTS - whose grandad used to make cider for his farm workers, and being only young, I was only allowed the cheese.. took a few more years before I was allowed the final product.... mmmmm |
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Subject: RE: BS: The Aged Cheese From: little john cameron Date: 26 Oct 00 - 04:07 PM BTW, James McIntyre wis a scot. Born in Forres an emigrated tae Canada when he wis aboot eleven. ljc |
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Subject: RE: BS: The Aged Cheese From: mousethief Date: 26 Oct 00 - 04:02 PM In these parts, "jelly" refers to a spread that is completely clear (no seeds, pulp, etc.). Jam and Preserves can contain pulp, seeds, etc. Unless the fruit is a citrus fruit, in which case it's marmelade.
Alex |
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Subject: RE: BS: The Aged Cheese From: little john cameron Date: 26 Oct 00 - 04:02 PM Sorry aboot that, ah never noticed it wis posted afore. ljc |
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Subject: RE: BS: The Aged Cheese From: McGrath of Harlow Date: 26 Oct 00 - 04:00 PM No lemon curd? As well as no Marmite! And you call the stuff you spread on bread jelly I gather? Well, there's always peanut butter.
Lemon curd/lemon cheese you spread on top of butter, like you would jam (or "jelly"). And it doesn't taste anything like cheese.
Cottage Cheese - oh yes, that's a staple food, especially for people on various diets. Sour cream, no, though I've seen it in shops. And buttermilk pretty unusual in England, though not in Ireland, where it's essential.
When you say "hard cheese" to someone, it's another way of saying "Too bad" meanig, "That's your problem, and I'm not too concerned about it." |
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Subject: Lyr Add: ODE ON THE MAMMOTH CHEESE (Jimmy McIntyre From: little john cameron Date: 26 Oct 00 - 03:56 PM ODE ON THE MAMMOTH CHEESE Weighing over 7,000 pounds We have seen thee, queen of cheese, Lying quietly at your ease, Gently fanned by evening breeze Thy fair form no flies dare seize. All gaily dressed soon you'll go To the great Provincial show, To be admired by many a beau In the city of Toronto. Cows numerous as a swarm of bees, Or as the leaves upon the trees It did require to make thee please, And stand unrivalled, queen of cheese. May you not receive a scar as We have heard that Mr. Harris Intends to send you off as far as The great world's show at Paris. Of the youth beware of these, For some of them might rudely squeeze And bite your cheek, then songs or glees We could not sing, oh! queen of cheese. Wert thou suspended from balloon, You'd cast a shade even at noon, Folks would think it was the moon About to fall and crush them soon. Here's anither ane o Jimmy McIntyres cheesy poems. ljc |
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Subject: RE: BS: The Aged Cheese From: kimmers Date: 26 Oct 00 - 03:46 PM I'm not much of an ice cream eater, Alex, but I'll ask them if I ever get a chance I've seen lemon curd in jars at the market, but never had any. I've always assumed it was a sort of lemon filling for tarts and such. Now I'll have to try it. Good cheese availability does vary around the country here in the USA. The West Coast in general is pretty food-obsessed, and here in Oregon we make a lot of good wines and microbrewed beers. I think that helps a lot when it comes to a good selection of both domestic and imported gourmet foods, especially in recent years. When I was a kid, you could find cheddar, swiss (dreadful rubbery domestic stuff), jack cheese, and peculiar orange cheese spreads in jars. Mozzarella seemed exotic. Now I can waltz in and buy thiry different varieties if I feel like it. And whoever mentioned that Norwegian delicacy known as gjetost... my husband introduced me to that years ago when we were first dating. He spent a year in Norway as an exchange student when he was sixteen and got addicted to the stuff. When we were married, his host parents came all the way from Norway for the wedding... with five pounds of gjetost tucked into their luggage. Yum! |
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Subject: RE: BS: The Aged Cheese From: mousethief Date: 26 Oct 00 - 02:31 PM I've never had lemon cheese but lemon curd is delicious. It's a shame it's not better known on this side of the Pond. Then again, how many Americans know what qvark or kumiss are? Do you have cottage cheese in Anglia? Sour cream? Interesting to know which things we take for granted are universal and which are more local in scope (although it's hard to think of something as "local" when it's spread across a nation as big as the USA).
Alex |
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Subject: RE: BS: The Aged Cheese From: Hotspur Date: 26 Oct 00 - 02:15 PM Hi, McGrath, Yes. Cheese that has been aged is aged cheese, never mature cheese. As for Lemon Cheese vs. Lemon Curd, I've only seen it as a British import, when it's referred to as whatever the manufacturer likes to call it. I doubt most Americans would know what either of them were. Cheers, Hotspur |
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Subject: RE: BS: The Aged Cheese From: mousethief Date: 26 Oct 00 - 01:54 PM Kimmers -- I live in Washington State, just to yer north. My li'l sister lives in Oregon though, with her hubby, and my godfather lives in Oregon too. Tillamook medium cheddar is a delight. We get the sliced stuff and use it on burgers, for snacking, etc. And the bricks for mac-n-cheese, etc. We always have some in the fridge. Now can you drive over to Tillamook for me and ask them why the heck they put artificial vanilla flavoring in their ice cream? I'd buy it if it were naturally flavored.
Alex |
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Subject: RE: BS: The Aged Cheese From: McGrath of Harlow Date: 26 Oct 00 - 01:43 PM I'm a bit sorry its aged with one syllable ratyher than with two - the thought on an agéd cheese being eaten by an agéd man has a poignancy all its own.
I think cheesemakers in England probably would talk about leaving a cheese to mature rather than to age - but anyway, at the end of it all, it'd be labelled in the shops as "mature". And I take it in America it'd be labelled as "aged"?
While we're on the topic, what we normally call "Lemon Curd" in England is sometimes referred to as "Lemon Cheese" - am I right in thinking that that is the normal American term for it?
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Subject: RE: BS: The Aged Cheese From: wysiwyg Date: 26 Oct 00 - 01:54 AM McGrath, I think the confusion is this-- one ages the cheese. (Don't we age fine wine? To age the wine in a barrel, for example.) Technical term, a verb, to age, not quite meaning [to get old]. The cheese is not aged, it has BEEN aged. Aged cheese meaning cheese that has been aged. Example, "This cheese needs to be aged just the right length of time." Now a mature cheese sounds like it just has grown up, gotten wise and crumbly as do we all if we are lucky. Does it follow that in your parts, one would set out as a cheesemaker to "mature the cheese"? Prolly not. What do they say though? Example, "This cheese needs to be grown the heck up." Nope, just doesn't work. Scary thought. Can cheese have a midlife crisis or menopause?? Worse, I think-- cheese puberty???? Cheese with gray hair (I swear I've seen that)? Cheese in diapers? Seen that too, am I right parents of breastfed babies??? No that would be cheese in napkins, and we do see that too, but in our laps at table.... Cheese puberty. Or the dread pre-teen cheese. Why do these make me think of Spaw? ~S~ |
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Subject: RE: BS: The Aged Cheese From: kimmers Date: 26 Oct 00 - 12:45 AM Tillamook Cheese!! Alex, are you a fellow Oregonian? Tillamook Medium Cheddar is one of our household staples. We eat very little meat, but you give us a hunk of TMC and some good grainy bread and we're in heaven. Add a few apples and some good stout... ecstasy. The last few years, I've come to appreciate the French custom of cheese as dessert. And if I had to give up either beer or cheese? the beer would lose, hands down. But tea (English Breakfast, hot, with milk and sugar) is the one thing I could never, ever give up. As far as the nutritional aspects: cheese has been a food in the West and in the Middle East for thousands of years. Hasn't killed us yet and it sure makes me happy. I know some folks can't digest the stuff and I feel extremely sorry for them... but I have yet to ever see anything that convinces me that cheese is bad for us in and of itself. It's high-calorie and should be eaten sparingly, but ban it from my diet? NEVER!! |
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Subject: RE: BS: The Aged Cheese From: Lyrical Lady Date: 26 Oct 00 - 12:34 AM Okay you GUYS!! WHO cut the cheese.....PHEW! |
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Subject: RE: BS: The Aged Cheese From: Haruo Date: 26 Oct 00 - 12:18 AM Sounds like a good kim chee! Liland |
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Subject: RE: BS: The Aged Cheese From: Malcolm Douglas Date: 25 Oct 00 - 11:48 PM Speaking of goat's milk, I once bought some truly dangerous goat cheese; I'd been living in France (Aix-en-Provence) and wanted an interesting present for my father. Most shops denied the existence of the sort of thing I was looking for (and some surreptitiously crossed themselves as I left), but I eventually found a little Corsican place that agreed to dig some up for me. Literally; it's a soft cheese that you put into little pots, and then bury for a year or two. When disinterred, it's a sort of grey paste resembling Gentleman's Relish. I bought two pots, and wrapped them in aluminium foil and several layers of plastic; nevertheless, all my clothes smelt of cheese by the time I unpacked a few days later. I tried a little, spread on a dry biscuit, and could still taste it after 24 hours. I never did find out what it was called, which is perhaps just as well for the sake of humanity, or at any rate those of us who are not Corsican... Malcolm |
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Subject: RE: BS: The Aged Cheese From: Troll Date: 25 Oct 00 - 10:59 PM Sorcha, a friend of mine who is lactose intolerant (love them scientific terms) puts apple juice on his dry cereal. He says it'e quite tasty. Have you tried goats milk. Often people who cannot tolerate cows milk do very well on goats milk. Most health food stores carry it. For those of you in England, try some of the Manx cheeses if you can find them. Druidale is quite good and so is Strong Manx.I got some cheese in Scotland last summer made from ewes milk but I can't remember the name or even where we bought it. Maybe on Orkney; they had some nice cheeses up there. troll p.s. Is there any possibility of getting a Spell Checker on the Forum? |
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Subject: RE: BS: The Aged Cheese From: Jim Dixon Date: 25 Oct 00 - 09:33 PM I found some lovely web sites about cheese! Here's the text of a USDA pamphlet called How to Buy Cheese. It contains rather simple descriptions of various types of cheese. A National Dairy Council page called Kinds Of Cheese And Cheese Products for more technical definitions. Here you can find the winners of 2000 World Championship Cheese Contest sponsored by the Wisconsin Cheese Makers Association. The World Champion Cheese is an aged cheddar from Tasmania! |
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Subject: RE: BS: The Aged Cheese From: CarolC Date: 25 Oct 00 - 09:23 PM McGrath of Harlow did it for you Little Hawk. Look several posts up. The clickie says "this magnificant saga about cheese". It's a cheesy poem, alright. I love it. Carol |
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Subject: RE: BS: The Aged Cheese From: Little Hawk Date: 25 Oct 00 - 06:48 PM You're right, Carol. Pretty cool thread. Have you folks read the "Queen of Cheese" poem on that other thread I launched? Sorry, still don't know how to make a "blue clicky" thing. |
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Subject: RE: BS: The Aged Cheese From: Hotspur Date: 25 Oct 00 - 06:43 PM Yes, of course there are people making decent, even fantastic cheeses in the States. There seem to be a lot of them around me...no big surprise, NY is a dairy state. Has anyone not from the Northeast heard of Heluva Good or Cabot cheeses? I'm curious b/c they're the best "mass-produced" cheeses we get that aren't imports, and I wondered if they are available in other parts of the country. |
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Subject: RE: BS: The Aged Cheese From: MMario Date: 25 Oct 00 - 12:28 PM yes there are people making decent cheese in the US. However, most of them are the dairy equivilants of true micro-breweries - and have a limited sales area....or are exclusivly selling to up-up-up-up-scale restauraunts. |
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Subject: RE: BS: The Aged Cheese From: mousethief Date: 25 Oct 00 - 12:01 PM > I assume there are people in America making decent cheese? It's not that hard to do, on a small scale, I believe. Tillamook! From Tillamook County, Oregon. Best cheese in the US&A. They don't make "American Cheese" but their cheddar wins awards all the time, and tastes good too!
Alex |
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Subject: RE: BS: The Aged Cheese From: GUEST,Patrish Date: 25 Oct 00 - 11:49 AM I love extra mature cheddar toasted on decent bread with just a little touch of marmite. I love crumbly white cheese as well (Lancashire)But my favourite is Parmasan - not grated, but in graeat big chunks I love cheese! Patrish |
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Subject: RE: BS: The Aged Cheese From: McGrath of Harlow Date: 25 Oct 00 - 09:05 AM I assume there are people in America making decent cheese? It's not that hard to do, on a small scale, I believe. |
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Subject: RE: BS: The Aged Cheese From: GUEST,mousethief Date: 24 Oct 00 - 08:11 PM "American cheese" is dreadful stuff. Very telling that it is often marketed as "American style cheese food product." It certainly ain't cheese.
Alex |
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Subject: RE: BS: The Aged Cheese From: Hotspur Date: 24 Oct 00 - 08:10 PM Yes! Yes! That's it exactly! American should NOT be considered cheese. Sludge, maybe... |
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Subject: RE: BS: The Aged Cheese From: Uncle_DaveO Date: 24 Oct 00 - 08:01 PM Just recently I saw someone's post (here at Mudcat???) that referred to "American cheese, individually sliced and plastic-wrapped to keep flavor out." Dave Oesterreich |
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Subject: RE: BS: The Aged Cheese From: GUEST,mousethief (at the library) Date: 24 Oct 00 - 07:59 PM A friend in cheese is a friend indeed!
Alex |
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Subject: RE: BS: The Aged Cheese From: McGrath of Harlow Date: 24 Oct 00 - 07:40 PM I take it all cheesefriends saw this magnificent saga about cheese? |
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Subject: RE: BS: The Aged Cheese From: CarolC Date: 22 Oct 00 - 11:43 PM This is a lovely thread. Thank you for starting it, McGrath of Harlow. |
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Subject: RE: BS: The Aged Cheese From: sophocleese Date: 22 Oct 00 - 11:27 PM On Friday I finally found some Gjetost cheese! I've been looking for it for the last couple of months. Its a very sweet, almost fudge textured, caramel coloured cheese made from cow's milk and goat's milk whey slowly cooked to caramelize it. I used to eat it as a kid sometimes when a particular delicatessan had it in stock and I loved it. Two months ago it came up in conversation and I just had to have some. AAH the delight of having a craving finally fulfilled! Next I'll be wanting some Stilton. Oh amd Little Hawk, they don't put cheese on everything in Orillia. I often get stares when I ask for blue cheese dressing to go with my fries. Its worth it though, another delightful taste. |