BS: Sod politics. Let's talk triple-crème...

Subject: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 18 May 18 - 05:09 PM

Good cheese in all of its manifestations is always a thing of beauty. But this week we've been scoffing triple-crème cheeses (it means they've had extra cream added in the making but they still come in at under 40% fat). The three we've been wolfing are all modern inventions, relatively speaking, but they are all the absolute dog's danglies. First, there's St Agur, which is dead familiar and dead brilliant. I first sampled it on the Plymouth-Santander ferry in 1997 during a force ten gale. I had to keep rugby-tackling my jug of wine to stop it sliding off the table. Meanwhile, Mrs Steve was down in the cabin in the ship's bowels, praying for deliverance. I must confess, it was a wild night but the cheese and wine provided the perfect anaesthetic...

Second, there's Montagnolo d'affine, which sounds Italian but which is actually German. It's a gorgeous, mild, soft blue with a lovely grey mouldy rind which you're probably not supposed to eat but which we devour with relish.

Finally, There's Vallage Triple, which is a superb, mould-ripened soft white cheese, with the texture of brie (roughly). I'd say it's an acquired taste, subtle and mouldiferous, but we love it.

Eat cheese or die miserable...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 18 May 18 - 05:16 PM

Oh dear oh dear Steve! They all sound delicious! But I mustn't have those kinds of cheese as they trigger vertigo and I suddenly get as dizzy as a duck and terribly sick. It can last for days and I have to stay in bed. Dark chocolate, which I also love, has the same effect.
I adore cheese, it's such a shame. At least I can eat cream and butter.
Glad you both enjoyed your lovely cheeses. :(

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Raggytash
Date: 18 May 18 - 05:23 PM

Last year I bought a whole Colston and Bassett Blue Stilton, all 7.5 Kilos of it (16lb)

An absolutely stunning cheese. I cut it into half pound blocks and froze most of it, it does freeze well.

I'm coming to the end of my supplies, I'll have to buy another one !!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 18 May 18 - 06:10 PM

Hmm. Stilton. Good tackle when it's at its best but there ain't half a lot of over-salty, bitter crap around. If you can get your hands on it, and it hasn't started to darken, try Stichelton. It's Stilton in all but name but made with unpasteurised milk (which is why it can't be called Stilton). It's superb, better than any Stilton I've ever tried. Not cheap, mind, but worth every penny. Failing that, try Bath Blue. Again, reject any specimen that's going dark. It doesn't keep.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Jim Carroll
Date: 18 May 18 - 07:06 PM

No thanks Steve
Not happy to be over-run by people who wouls rather us not talk about some things
Enjoy your cheese - though it's a pity it's about bland English mediocrity
Prefer my taste with tase
Jim

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Jim Carroll
Date: 18 May 18 - 07:10 PM

I hasten to add that the two things I miss about not living in England is the opportunity to see the films I love and a few (a very few) English cheeses that have something approaching taste
Jim

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 18 May 18 - 07:46 PM

When I said sod politics, Jim, I didn't mean completely! Just thought that a cheesy diversion in a dark time when the country is about to be taken over by the royal misfits for a day might leaven the bread a little. You know me: I'll chew the cud over politics with you any time. Bring it on - you won't find me backward in coming forward!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 18 May 18 - 08:07 PM

Steve you could get gout with the Shaw Diet.
Our cheese shop is out of cheese but has various runny molds mushrooms and slimes.

Prevagen is for brain function and contains of course the brilliant common jellyfish, now new and improved with Starfish, Sea Cucumber and snake oil.

My mother said "Try new things".

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Stilly River Sage
Date: 18 May 18 - 10:15 PM

As a source of dietary calcium cheese is wonderful, but it's a source of sodium so I have to be careful (I'm tapering Prednisone). I shop at a one-of-a-kind grocery outlet for items near their shelf date (most are fine, we know to avoid the chips, they can be stale), frozen foods, most at least half price from regular grocery store prices, sometimes 25%. And the cheese - oh my. Their cheese comes mostly from grocery wholesalers whose client groceries didn't pick them up, so they sell the large wheels and bulk containers. Recently my discount grocery has had several amazing European imports.

The one I always look for is a white sharp cheddar they cut into smaller 1-2 pound chunks to sell. This is so sharp it crumbles and has those little crystals of salty goodness that burst on your tongue. It freezes well. These cheeses would normally be very expensive in the high-end grocery, but are usually about $3.50 a pound.

I've enjoyed omelettes with cheese, and I make a lovely quiche with Emmental (I'm avoiding wheat, so I bake it in a non-stick bunt pan, usually a Quiche Lorraine with onions, bacon, and add steamed broccoli).

There is a large Middle-Eastern population in this area and an excellent Halal market near my workplace; among other gems, I pick up Lebne there, with less fat than sour cream and a richer flavor. It's essentially a form of yogurt cheese and I use it in a variety of raw and cooked meals.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: DMcG
Date: 19 May 18 - 02:50 AM

I was near Harrogate a little while ago and managed to leave a specialist shop selling local cheeses, with 5 cheeses I intended to buy, and 2 that were more accidental. As I was leaving the counter I said, "By the way, can you still get Cotherstone? I read some time ago there was only one maker left." "Yes, we have Cotherstone here. Do you want some?" Saying no in that position would have been odd.

Then when I got to the paypoint, I had bought over £20 worth of cheese, so I got a free Wensleydale. As a rule, I am not a great fan of Wensleydale, but perhaps because it was from a local producer and younger, I really enjoyed it.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Dave the Gnome
Date: 19 May 18 - 03:05 AM

You already know what I am going to say, Steve. The further you get from Lancashire...

Wonder if Singletons or Butlers do a triple-creme? :-)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: DMcG
Date: 19 May 18 - 03:06 AM

Batty was a new one on me, but I had to try it. I have also recently has a charcoal cheddar, which worked well.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Charmion
Date: 19 May 18 - 11:08 AM

I adore St-Agur. A rather chi-chi hipsterish individual sells it at the Stratford (Ontario) farmers' market (the stuff doesn't half get around), and I always buy some when I see him -- despite its high price and the fact that I'm the only one at home who eats it.

The larger supermarkets here all sell Stilton and its cousins, but I fear they are already past their best by the time I see them all wrapped up in clingfilm so I can't get a whiff.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 19 May 18 - 11:41 AM

Cling film is bad for cheese. It needs to breathe, so unwrap it when you get it home. Good cheese counters now wrap your purchase loosely in waxed paper, which is much better. Stilton is never aged for very long. It doesn't keep very well. Bath Blue and Stichelton are even worse: they can look fine when you buy them fresh-cut, yet three days later they can be definitely over the hill. Mature cheddar can still be great long after the use-by date on the wrapper. Months even!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 20 May 18 - 12:10 PM

I am under the impression that cheddar cheese can even be years in the aging.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 20 May 18 - 12:45 PM

It can be, but not in the small cut pieces you keep in somewhat uncontrolled conditions in your house, wrapped in all sorts of stuff and with the inside surfaces exposed to air by cutting. Well-aged cheddar is kept whole in carefully-controlled condions of temperature and humidity. My favourite is Wookey Hole cave-aged cheddar. The temperature in the caves is a constant 11 Celsius and the humidity is high. I believe the cheese is in the caves for about a year.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 20 May 18 - 12:46 PM

Condions, huh? :-(

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 20 May 18 - 12:52 PM

Right, now for a plebeian offering:-
we bought some...er...Edam... in Morrisons this morning. I'm having some now and trying to pretend it's a lovely runny stinky Camembert. It's not though is it?

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 20 May 18 - 06:17 PM

Whatever stirs yer loins, say I!

The thing with us is that we have two nights a week when Mrs Steve is out doing her salsa or tap lessons, so we have to eat quite late. Nibbly stuff followed by cheese is a favoured option. The nibbly stuff might be home-made mackerel pate, or avocado with prawns and seafood sauce (my recipe), or my special chunky avocado dip with crudités, or crostini made with Puglian bread with a topping of tomatoes and olives with chilli and thick balsamic vinegar, and Nigella's pea, garlic and parmesan purée, or just a pot of nocellara olives with Marché-style garlic cloves and caperberries. The quality of the cheese is paramount. Wookey Hole cheddar, Somerset Brie and that gorgeous Camembert from Lubborn creamery are the cheeses for me. And they must be consumed with Bath Olivers!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 20 May 18 - 07:01 PM

Ah, I can eat any cheese that isn't runny or smelly, so Cheddar, Wensleydale, Red Leicester, Edam etc. (NOT the sort I adore at all)
It's heartbreaking, but the vertigo is terrible, so I have to accept it.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Big Al Whittle
Date: 20 May 18 - 07:35 PM

very hit and miss...buying cheese.

you never really know how your cheese is going to work out.

you buy a bit of cheese, and whatever you buy, someone is bound to ask you to melt it, or put it with something else, or make a soufle, or an omelette.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 20 May 18 - 08:42 PM

If you're going to use cheese in recipes, you should always use the best cheese you can get your hands on. There's no such thing as "cooking cheese," just as there's no such thing as "cooking wine."

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Dave the Gnome
Date: 21 May 18 - 03:28 AM

I am told there are some good mature Dutch cheeses, Sen. I tried some Gouda in a brown wax that was really nice. I am not keen on the stuff they generally sell I supermarkets though. I have just discovered that it accounts for half the world's cheese consumption so I guess most of it will be made factory produced. Leerdaamer is quite pleasant and that may fit in with your dietary requirements.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 21 May 18 - 03:47 AM

That's very kind of you to suggest some other Dutch cheeses Dave.
I was surprised in Morrisons that the Edam was obviously an afterthought as it was tucked away on the top shelf of a fridge, and only two or three packs. Edam was eaten such a lot when I was younger.

Ah, years ago, before this vertigo started to be a problem, the gorgeous stinky cheeses I used to wolf down! I never kept them in the fridge, but just a cool place, and the flavours developed wonderfully.

On trips to Normandy with my pupils, I haunted the cheese stalls on the markets and got some lovely smelly, runny stuff. Stank the coach out on the way home though! I expect my pupils thought I needed to change my socks...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Thompson
Date: 21 May 18 - 04:19 AM

Jim, do you have to spike at Steve even when he's talking about cheese? Heavens!

+1 for not putting cheese in plastic. I take it out and wrap it in greaseproof paper (parchment in American, I think?)

Same with mushrooms - not the greaseproof paper, but the plastic; mushrooms go slimy if you leave them in plastic, so I take them out and put them in a bowl in the fridge, when they stay delicious as they dry gradually.

My favourite cheese is the top-selling cheese in France - Comté, pronounced kawntay, kinda. Strong, sweet, like I like my men ;)

I was out canvassing for the abortion referendum in Ireland the other day (I'm canvassing to get rid of Ireland's crazy abortion restrictions, which have caused such horrors) and was chatting to one of my co-canvassers, who was going home to make roast brie. The recipe he gave me: beat an egg, coat a triangle of brie in it and roll in breadcrumbs, roast till delicious (I think around 15 minutes was what he said), serve with vegetables. Haven't tried it yet, but he said it was delicious - crispy on the outside and soft and runny and sweet on the inside.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Dave the Gnome
Date: 21 May 18 - 04:29 AM

I love Comté as well! Sen, that may do for you as it is a hard cheese and they definitely sell it at our local Morrisons. Is it just soft cheeses that trigger your vertigo or is it something in certain cheeses?

I agree about plastics. In store they used to offer paper bags for mushrooms and some other products. Maybe with the move towards reducing plastic waste they may start again. We can but hope.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 21 May 18 - 05:44 AM

Dave, I wish to complain about Morrisons' twee provision of ethnic-looking printed brown paper bags exclusively for putting your loose Jersey Royals in. As soon as you get them home the bottom drops out of the bag due to the spuds giving off moisture and you have 2lb of unwashed spuds sprawling over the kitchen floor! End of rant...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Big Al Whittle
Date: 21 May 18 - 06:06 AM

I like eating it in cheese form. great big lumps of it.

Lancashire, Red Leicester, mature cheddar, white stilton, big lumps of parmesan on spag bol (sod the effete shaving and anhydrous powder form), also I think you need big lumps of parmigiano in pesto.

big lumps is the key to the thing.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Charmion
Date: 21 May 18 - 10:58 AM

Thompson, greaseproof paper could be either parchment (used here only for cooking) or waxed paper (for food storage), and I think the latter is more likely.

When I bring cheese home, I take it out of its plastic and wrap it in waxed paper before stowing it in the refrigerator. Mushrooms are immediately removed from the plastic coffin provided by Sobey's and stowed in the veg drawer in a brown paper bag.

Now that I have finally learned how to make a decent pizza -- the secret is sourdough; who knew? -- I find that I'm much pickier about dressing it than I would once have thought possible. The cheese, for example; I believe that too many people put too much on, especially since most of it is commercial-grade mozzerella that tastes of salt, grease and nothing much else. My favourite combination so far is pesto sauce, artichoke hearts, mushrooms (sautéed with shallots, wine and thyme), black olives and chèvre, with a generous top-dressing of grated parmesan. Bake at 550 Fahrenheit on a pizza stone and devour with IPA.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 21 May 18 - 11:06 AM

That is a good key C

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 21 May 18 - 11:57 AM

Dave, it's soft cheeses, and blue cheeses. In other words all the ones I used to adore. :(
I sat paring off tiny slivers of Edam from my chunk yesterday evening with my little serrated knife. Blooming boring stuff!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Big Al Whittle
Date: 21 May 18 - 04:45 PM

if you want cheese taste, use big lumps.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: keberoxu
Date: 21 May 18 - 05:12 PM

Talking of paper,
as a lifelong USA person:

Parchment is not easily come by.
To purchase parchment I think you have to go to a special shop.

Whereas,
wax paper is sold absolutely EVERYWHERE.
The little shops,
the markets,
the franchises,
the Super Wal Whatevers ... everywhere.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 21 May 18 - 05:38 PM

Steve you would love our truly magnificent cheese shop in Wegmans.
They have hundreds of varieties and sampling is endless and encouraged.
Is there a type of cheese you would care to ask about?
Naturally the sources will not be local or familiar.

https://www.wegmans.com/products/cheese-shop.html

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 21 May 18 - 06:55 PM

Cheese shops can be a bit of a curate's egg. We have a good one in Tavistock which, quite strictly, only does local cheeses. Very laudable, as we in the Westcountry make damn good cheese. There's a fabulous cheese shop in Bath that really understands cheese, but it's pricey. I regularly use the cheese counter at Gloucester Services, both northbound and southbound. What I've found with all of them is that you shouldn't buy cheese from them unless they have a very fast turnover. The best cheeses, once cut into, simply don't keep very well. You can get very good cheese in supermarkets, despite those long aisles full of rubbishy "cheddar" from Canada, Australia, Scotland, Ireland and all the rest. Two immediate switch-off words are "mild" and "reduced-fat." Most supermarkets sell Wookey Hole, and a few even sell Keens, Westcombe and Montgomery's, the finest that money can buy. You can buy the brilliant Hafod cheese at Gloucester Services. The Dairy Crest creamery that makes all those Cathedral City cheeses, and all those Davidstow ones at M&S, etc., is twenty minutes down the road from us. The roads round here are clogged up with their tankers and they're not fussy where their milk comes from. But, I must admit, the Cathedral City Extra Mature is very good. I wouldn't give you tuppence for any of the others. The cheese factory looks like a prison camp.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Stilly River Sage
Date: 21 May 18 - 07:29 PM

keberoxu, parchment in rolls is everywhere these days, even in the various brands of Dollar Stores. You need to look for it next to the wax paper and shelf liner. It's so popular for baking that it is reasonably priced as well. I have a roll, though I don't use it very often.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 21 May 18 - 07:36 PM

You did not mention any of the cave aged unicorn Goat cheeses, Camel cheese, Llama cheese, lichen cheese, reindeer cheese or the outrageously expensive civet cheese.
I haven't had them either.

Would you eat Brie rind?

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Big Al Whittle
Date: 21 May 18 - 10:07 PM

not keen on our local cheese - blue vinny.

Thomas Hardy liked it, no wonder he wrote such bloody miserable books and poems.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 22 May 18 - 02:50 AM

Hahahaha Big Al!!! I had to study his entire output at Uni - enough to make one lose the will to live. Miserable and depressing. Now I know it was the cheese he ate.
Donuel, I used to eat the floury rind from Brie, in the days before I started to have this vertigo.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 22 May 18 - 04:22 AM

How can you NOT eat brie rind? Once you've got the brie nice and runny (nothing worse than brie that still has a hard, chalky middle), you'd be throwing most of it away if you tried to remove the rind. Whether you eat the rind of any cheese is up to you. I might hesitate if the rind of a cheese was furry, multicoloured or covered in wet-looking oozy blobs, otherwise I scoff the lot. If rind on cheese was deadly, they wouldn't be allowed to sell you cheese with it still attached if you think about it. Which I don't.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Mr Red
Date: 22 May 18 - 07:28 AM

I buy 1Kg of Brie at a time. 7 GBP until Brexshit. Real fromage too. How much crème do you want?

They wrote a song about it.............. "The Bries and I"






I'll get my côte

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 22 May 18 - 08:26 AM

Hahahaha Mr Red!! You always make me die laughing!!!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 22 May 18 - 09:16 AM

Of course, there's brie and brie...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: keberoxu
Date: 22 May 18 - 03:08 PM

The Breeze and I is a different sort of cheese,
since it's English words grafted onto
an Ernesto Lecuona tune.
If I recall right,
the Spanish lyric is about Andalucía.

(NOT Malaga, as in Malagueña -- that's a different Lecuona tune)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 22 May 18 - 05:13 PM

So the rind is Gone with the Bries

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Rusty Dobro
Date: 23 May 18 - 04:15 AM

Back in the 'Python' days, John Cleese could recommend a good cheese shop..... And of course, his name would have been John Cheese, if his father hadn't changed it!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Dave the Gnome
Date: 23 May 18 - 04:21 AM

I never knew that! Cheese would have been funnier :-)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 23 May 18 - 04:22 AM

Yebbut that cheese shop was uncontaminated by cheese and replete with a band of increasingly frenetic musicians...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: beardedbruce
Date: 23 May 18 - 03:24 PM

from the DT...


WHAT A FRIEND WE HAVE IN CHEESES

What a friend we have in cheeses,
Mozzarella, Cheddar, Swiss!
Bleu and Limberger's sweet breezes
Lingering like a lover's kiss.
Humble milk's apotheosis,
Muenster, Provolone, Brie
Damn cholesterol's thrombosis
Cheese is Gouda stuff by me!

Heed the U. S. Dairy Council,
Keep the Gruyere on the shelf.
Even just a tiny ounce'll
Give you vitamin B-12.
Gather, pilgrims at the deli
Buying Edam and Havarti,
Wedges moist and cold and smelly,
Bring home lots and have a party!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: gillymor
Date: 23 May 18 - 03:33 PM

I only eat the stuff imported from the Holy Land. I'm a devout believer in Cheeses of Nazareth.

I'll get my...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Mr Red
Date: 24 May 18 - 04:21 AM

Gone with the Bries ROTFLMAO

I suppose they cast a Red Leicester as Scarlet O'Ha Ha Hara.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Donuel
Date: 24 May 18 - 11:14 AM

If you are itching for a little excitement I'll let you in on a little TSA secret. You see, the density and low energy Xray signature of a 6 by 2 inch block of Cheddar cheese is identical to C-4

Simply pack a block or two of the cheese in your carry on luggage.
For twice the fun, place a cell phone on top of the cheese.


At most you might collect damages from a court for the TSA over reaction.
At least you will end up with a good cocktail party story.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: punkfolkrocker
Date: 24 May 18 - 11:46 AM

small cubes of cheddar and pineapple skewered on a cocktail stick...

The pinnacle of 1960s / 70s council estate party buffet sophistication...

who needed poncy middle class fondues...


[my mum worked in a Scrumpyshire cheddar cheese factory
while she was expecting me - cheddar probably is in my DNA...???]

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: punkfolkrocker
Date: 24 May 18 - 11:59 AM

...ooops...

I just touched on class politics in the 'sod politics' cheese thread...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 24 May 18 - 12:58 PM

Ooooh I remember those pfr! (Not council house, but we weren't well-off by any means) They were stuck into a grapefruit I think, like a hedgehog.

At least cheese wasn't wrapped in plastic in the early fifties. I loved watching Mrs Lawrence in our local grocer's using the cheese-wire on the marble block, (one nodded to indicate what size piece one wanted) then wrapping said piece in greaseproof paper.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Jon Freeman
Date: 28 May 18 - 10:18 AM

We've just thrown a pack of Tesco Gorgonzola in the bin. Very unusual for us but this mostly all white looking stuff, just doesn't appeal, in fact worse than that, Pip and I find a taste to it that we find unpleasant and no one's eaten any of it over the last week.

Back to other things at random in the thread. St Agur is popular here as is (not had in a long while) another French blue, Roquefort.

On some comments on Cheddar, I remember long ago a "Vintage New Zealand" from Asda that was strong, tasty and very well liked at home. I think now, we are usually on whatever Tesco has but recent packs have been the Cathedral City "extra mature" mentioned before - very nice.

Usually here, there is not the great variety others may have (and I don't know a few of the names) but there is usually at least a stronger cheddar (and, yes, don't even think of mild), something blue, a "crumbly white" a Brie or Camembert and perhaps a cream like Borsin to choose from. And maybe something else just happened to be picked up.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 28 May 18 - 12:47 PM

Very wise to chuck out anything that tastes a bit strange. I'd rather lose money than be ill with food poisoning.

My father used to sing the Gorgonzola Song ("Gorgonzola!Gorgonzola! Three cheers for the green white and blue!") I've just found it on Youtube, presented by Roy Hudd.

Oh how I wish I could eat those blue cheeses! Or those runny, smelly French Camemberts. Sigh... (stamps foot and sulks)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: McGrath of Harlow
Date: 28 May 18 - 12:58 PM

What a friend we have in cheeses...

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 28 May 18 - 01:45 PM

Hahaha McGrath!

"Yes, cheeses love me!" (but in my case they don't if they're runny or blue)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Rusty Dobro
Date: 31 May 18 - 04:02 AM

Time for some Les Barker (it's ALWAYS time for some Les Barker...) -

There's Cheddar and Cheshire and Lancashire too,
Leicester's bright orange and Stilton is blue.
It waxes so lyrical, what can you do but sing,

Oh the hard cheese of old England,
In old England very hard cheese.

Derby got green bits because of the sage,
And when it gets older its kept in a cage.
What does it hum when it reaches this age but,

They say double Gloucester is twicest as nice,
They say double Gloucester there, I've said it twice,
Its nice in potatoes but nicest in mice.

Those damn foreigners aren't worth a mention,
Old Gorgonzolas is renowned for it stenchen,
His brother Emil wrote novels in French and sing,

There's Swaledale and Wendslydale, Rutland to add,
Shropshire and Cornish you may not have had,
It's not bad on salads this ballad's not sad and sing,

My young love said to me my mother won't mind,
And my father once liked you for your lack of rind,
No cheese greater love for his food than mankind.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Big Al Whittle
Date: 01 Jun 18 - 06:28 AM

I used to quite like Crackerbarrel - don't seem to have seen it for a bit.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Rusty Dobro
Date: 01 Jun 18 - 03:12 PM

Go away from my fridge, babe, leave at your own chosen speed.
I've only got a soft French cheese, it's not the one you need.
You say you're looking for a cheese never weak but always strong,
To affect you and offend you, with a truly awful pong,
A cheese to make your neighbours shut their doors,
But it ain't Brie, babe, oh no, no, it ain't Brie, babe,
It ain't Brie you're lookin' for, babe.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 01 Jun 18 - 03:39 PM

Rusty, that's BRILLIANT!!!!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Rusty Dobro
Date: 01 Jun 18 - 04:06 PM

Oh shucks, Sen, you've got me blushing rather charmingly!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 01 Jun 18 - 04:12 PM

I've copied into my green exercise book where I note down interesting or funny quotes etc.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Tattie Bogle
Date: 01 Jun 18 - 04:33 PM

Another vote for Comte, made in the Jura region of France. A bit like Gruyere, only better. In France they will have many Comtes, but here we're lucky to get just one. To be found in ASDA (cheapest), Tesco's and sometimes in Sainsbury's.
Our French friends thought St Agur was "too sweet", but next time we visited, guess what was on offer?
Edinburgh has a wonderful cheese merchant in Mellis, shop on Victoria Street. Reaped the benefit of my daughter and son-in-law's shopping there, yesterday lunchtime. Beautifully gooey Gorgonzola, firm and bitey Cheddar with rind on, and squidgy Brie.
But have to put in a word for our Scottish cheeses: whole range of Arran truckles, from Arran whisky flavoured to herbs, chilli, etc, then there's Caboc, Mull cheddar, Strathdon blue, and others with Scottish/even Irish-sounding names marketed by Aldi and Lidl, e.g. Aberdoyle cheddar (where in fiction is Aberdoyle?)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Stilly River Sage
Date: 01 Jun 18 - 09:25 PM

Very nice, Rusty! No music reference needed, the song just sings itself. :)

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 19 Aug 21 - 06:50 PM

I could have started a new cheese thread, but instead I've resurrected this one (I started it anyway). Thing is, I've discovered the Snowdonia Cheese Company. Their cheeses come mainly in little rounds which are covered in coloured wax. Not cheap, either, typically around the four quid mark... So far, so unattractive. Worse, many of their cheeses are of the abhorrent type that have added garlic, herbs or fruit. The very spawn of the devil, in m' humble.

However.

Two of their cheeses are sensational. Black Bomber, a cheddar-style cheese, though somewhat moister and softer in texture than typical cheddar, is a salty miracle of a cheese. Fantastic. And their vintage Red Leicester (a style I generally avoid) is so amazing that I rushed out to the only place I know that stocks it, in very small quantities, and bought two more. It's moist, it's fresh, it's tangy and it's good and strong. Amazingly good cheese. Not the one with added chilli, so beware and read the label. Finding good cheese makes you feel like it's good to be alive. Especially when you consider that a cheesy evening in simply demands a glass or four of red...

The wax comes off very easily, I should add.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: robomatic
Date: 19 Aug 21 - 07:18 PM

I'm such a fan of pepper jack that I have red pepper crumblies ready to mix with regular jack when I can't find the blend.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Charmion
Date: 19 Aug 21 - 08:39 PM

Products of the Snowdonia Cheese Company are sold in Stratford, Ontario, and I am a committed fan. The last ounce of a Black Bomber is waiting to be tomorrow’s lunch even as I type — and then I can go out and buy more!

Speaking of cheesy comestibles that go well with wine, Ontario producers are now selling aged Gouda that just sings on the tongue. I have to go to Ottawa in a couple of weeks, and while I’m there I shall buy the largest piece of Lankaaster I can find; it’s made by the Glengarry Cheese Company in Lancaster, Ontario, down on the St Lawrence River front, and it’s possibly the finest hard cheese I’ve tasted in the last ten years.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 19 Aug 21 - 09:13 PM

Very gratifying to hear that such glories are available to you in such a distant outpost of the Empire, Charmion ;-). If you haven't tried that Red Leicester yet, then you're in for a treat if you can get your hands on it.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Charmion's brother Andrew
Date: 19 Aug 21 - 10:29 PM

One can actually do better than Red Leicester in Canada. An unfortunate decision of cheese makers in Canada has been to name the cheese after the style on which they were based. Ingersoll and Balderson should have taken ownership of their products instead of flogging them as "cheddar." They are fine cheeses in their own right. Lankaaster is even better.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 20 Aug 21 - 03:51 AM

My sister (retired doc) repeatedly suggests a Stugeron tablet. I suppose I could pop one on top of a lovely runny Camembert, like a sort of decoration.
She's such a poncy connoisseuse. She talks about food I've never even heard of (quinoa, tofu, feta and so on) She thinks I'm a total wimp allowing vertigo to limit my love of strong, runny, smelly cheeses.
I even have to be careful of cream. We like those individual trifles in little pots from the supermarket. But I have to eat them well within date, or the whipped cream on the top puts me in bed for two days.
Husband rather enjoys this as he gets peace and quiet for a while!

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Dave the Gnome
Date: 20 Aug 21 - 07:42 AM

Mossers Cornish Brie is pretty good.

Can you eat non-creamy cheeses Sen?

If so I can (and always do) recommend Lancashire, Cheshire and Wensleydale. In that order.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: BobL
Date: 21 Aug 21 - 02:44 AM

"Connoisseuse" - what a lovely word. And strictly correct, of course.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Senoufou
Date: 21 Aug 21 - 03:40 AM

Oooh Dave, yes, I do indeed like all those cheeses you suggest. And they don't give me vertigo. But oh, the yearning for Danish blue, Brie and my absolute favourite, the stinkiest, runniest Camembert!
When I presented for my first Covid vaccination, the nurse asked if I had any allergies. I told her sadly about this cheese thingy and she smiled. She replied that she is quite sure there is no Camembert in the Astra-Zeneca vaccine! I bet she secretly thought "Silly old lady!"

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Steve Shaw
Date: 21 Aug 21 - 06:08 AM

What I can't tolerate is Brie or Camembert that has a chalky middle, or ones than won't go runny after a few hours out of the fridge. They often seem to be at their best when they're right up to their use-by dates. I take no notice of use-by/best-before dates on hard cheeses or St Agur. Mozzarella is very unforgiving if allowed to go out of date, I've found.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Sandra in Sydney
Date: 21 Aug 21 - 09:03 PM

use by dates are a good guide, but are not holy writ.

Once upon a time in the supermarket I heard a couple of young women talking about throwing out a beautiful soft cheese cos it was a day past i's use-by. As a grey haired Olde Pharte I probably could have interrupted to tell (advise?) them that a few days doesn't hurt & soft cheese is better the older it gets, being even better when it is well past it's date, but I hesitated ... Maybe they are still throwing out perfectly good cheese.

I recently sent an email to a friend I've shared very elderly white cheeses with at sessions telling him about a cheese I'd discovered - Crémeux Ash Brie hand made in the Adelaide Hills. I got a call from his wife who shares the email address asking if spammers had got into my email!

I was a bit enthusiastic, I do love Ash Brie.

I also love Red Leicester & lots o other cheeses. I'm currently eating a fruit cream cheese cos it has been in the fridge longer than the Camembert & the 3 Ash Bries. With no singing sessions, my cheese stash keeps growing, so I have to keep it down - yum!

Moving away from triple-crème, another cheese I love is Norwegian goat's cheese, Brunost yum! As this article mentions an archaeological find of what is probably "a cheese residue" on pottery from circa 650 B.C.E. I'll head for the archaeology thread.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Charmion
Date: 22 Aug 21 - 05:35 PM

Brunost is addictive, if you develop the taste for it. My first husband, Mr Wrong, was Norwegian, and a confirmed habitué; it was mother’s apple pie and all other fondly remembered delicacies to him. I thought it tasted foul but never said so; I let him think I was depriving myself so he could have the whole thing to himself.

Thirty years ago, a 250-gram packet of “Ski Queen” brunost cost ten bucks in Ottawa — a significant sum.

Subject: RE: BS: Sod politics. Let's talk triple-crème...
From: Sandra in Sydney
Date: 22 Aug 21 - 07:53 PM

I looooove Ski Queen, fortunately it is only obtainable near me at a large fancy chain selling expensive stuff which I'm not visiting at the moment, I'm just popping into the supermarket as we are in lockdown. Covid delta abounds.