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...