BS: Grated Cheese

Subject: RE: BS: Grated Cheese
From: The Fooles Troupe
Date: 08 Aug 04 - 05:20 AM

But is Sex and a Barrel of Port as good as Blue Cheese?

Subject: RE: BS: Grated Cheese
From: GUEST,GS
Date: 08 Aug 04 - 05:24 AM

strollin' johnny......
cheese....sex? cheese....sex? cheese....sex..sex..sex...sex....sex
No contest.

Subject: RE: BS: Grated Cheese
From: Sooz
Date: 08 Aug 04 - 05:34 AM

I believe you SJ :-) BTW You can't grate stilton.

Subject: RE: BS: Grated Cheese
From: The Fooles Troupe
Date: 08 Aug 04 - 07:40 AM

I think Stilton is great: grated, or not!

Subject: RE: BS: Grated Cheese
From: Scoville
Date: 08 Aug 04 - 02:59 PM

I heard of the Yorkshire cheese-and-cake thing from reading (believe it or not) James Herriot. He didn't specify what kind of cake, though. Now that I know it's fruit cake I'll be sure to try it at Christmas. I'm not sure I can get Wenselydale here, though; is there a substitute that's more common in the U.S.?

Subject: RE: BS: Grated Cheese
From: GUEST,Jon
Date: 09 Aug 04 - 07:00 AM

Scoville, I'd suggest Caerphilly, Cheshire, or Lancashire, as possible alternatives.

Subject: RE: BS: Grated Cheese
From: GUEST,MMario
Date: 09 Aug 04 - 04:05 PM

hmmmm - I *think* I've seen both wenslydale and caerphilly. Never seen Cheshire or Lancashire for sale here in the states. *sigh*

we are living on the cheese deprived shore of the pond.

Subject: RE: BS: Grated Cheese
From: GUEST,Jon
Date: 09 Aug 04 - 04:30 PM

I don't know MMario. I had heard there were good American cheeses.

Looking through the "Real Cheese Book" (ISBN 07112 04756), a book I have at the desk now, I see it has a few US entries under the same category (Semi-Hard Cheese) as it lists the ones I mentioned in:

Brick, Chantelle, Colby, Cornhusker, Gold'n'Rich, Montery Jack, and Sno-Belle. I have never come across any of these.

BTW, while looking through this book, I discovered that there is more than one Wenslydale. To me I put it in my own "white crumbly with a bit of a 'lactic taste' category" but there is also a blue which until 1930 was better known. Apparently neither of these were the original. The book says it started life as a ewes milk cheese not a cows milk one and indicates it and similar cheeses came to the Yorkshire Dales after the Norman Invasion in 1066 and this one was a recipe "owned" by Cistercian Monks.

Subject: RE: BS: Grated Cheese
From: Blowzabella
Date: 09 Aug 04 - 08:46 PM

If you can't get Wensleydale, Scoville, then look for something mild and, yes, crumbly. Lancashire cheeses are so widely differing in their tastes - some (Grandma Singleton's Lancashire Tasty, for instance) are incredibly strong (and get stronger by the day!). A white Cheshire might be ok. Not Red Leicester though.

We do seem to have a wonderful selection of cheeses nowadays in the UK - much much better than when I was growing up - and more supermarkets which stock local and regional specialities. Not just cheese, but breads, cakes, biscuits - yum!

Subject: RE: BS: Grated Cheese
From: GUEST,MMario
Date: 10 Aug 04 - 03:21 PM

well - I've never seen Chantelle, Cornhusker, Gold'n'Rich, or sno-belle either...

Colby and monteray jack are available - NOW - 20 years ago you wouldn't have seen them outside of the cities...- your choice was cheddar - - if you were lucky a sharp as well as a mild - or "american" (ie: fake); pre-grated canned parmasan, and if you were really lucky - mozzerella -


I was in my 40's before I saw goat cheese for retail sale outside of a specialty gourmet shop - (with the exception of my great-aunt's farm) - for decades my only experience with Brie and Camenbert were the little foil wrapped wedges sold as snacks - which are no more Brie and Cammembert then "american" cheese is.

I remember being thrilled the first time I was ever able to get Edam cheese

Subject: RE: BS: Grated Cheese
From: Wyrd Sister
Date: 10 Aug 04 - 04:17 PM

You poor benighted soul! Have you ever considered emigrating?

Subject: RE: BS: Grated Cheese
From: GUEST,MMario
Date: 10 Aug 04 - 04:20 PM

yes.

Subject: RE: BS: Grated Cheese
From: Cluin
Date: 11 Aug 04 - 01:01 AM

Grated cheese bears a distinct olfactory resemblance to dried smegma.

Subject: RE: BS: Grated Cheese
From: The Fooles Troupe
Date: 11 Aug 04 - 02:44 AM

Well, I have heard it referred to as 'cheese', but I never thought of grating it...

Subject: RE: BS: Grated Cheese
From: catspaw49
Date: 11 Aug 04 - 06:11 AM

ODE TO CHEESE

Cheese that is grated
And cheese that is not
Cheese served cold
And cheese served hot.
Cheese that is white
Cheese that is yellow
Cheese that is sharp
And cheese that is mellow.
Cheese that is sour
And cheese with full flavor
Cheese just to snack on
And cheese you just savor.
Eat cheese by candlelight
Relaxed in the tub
Eat cheese stacked high
On your favorite sub.
Cheese on a picnic
Reclined in the grass
Eat all that cheese
And it'll plug up your ass.

Spaw

Subject: RE: BS: Grated Cheese
From: GUEST,Elfcall
Date: 11 Aug 04 - 08:51 AM

Just back from France and my fridge STINKS - Pont L'Eveque, Livarot, Roquefort, Chaumes and Camembert for baking whole !! MMMMMMMMMM worth the nasty niffs !!

Elfcall