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Bad Manners and Brimstone
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#Post#: 5150--------------------------------------------------
Re: Can we talk cheese again?
DIR By: peony
Date: June 11, 2018, 6:30 pm
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I am currently in love with gouda and I'm trying it in
everything I normally use cheddar and colby for. I think it goes
great with ham and also corned beef.
#Post#: 5210--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Hmmm
Date: June 12, 2018, 9:19 am
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I love cheese. We are fortunate to have access to grocery stores
that carry a very good variety but I also happily stop in at a
local cheese monger to sample their cheeses too.
I'm not a fan of smoked cheeses but love a non-smoked gouda. A
favorite sandwich is gouda with a little mustard and arugula on
rye bread is heaven to me. I love the gouda from this Texas
dairy. Their triple cream blue is excellent as is their Texas
gold is an aged sharp cheddar. They also make a redneck cheddar
that actually melts without getting grainy.
HTML http://www.veldhuizencheese.com/
#Post#: 5312--------------------------------------------------
Re: Can we talk cheese again?
DIR By: nuku
Date: June 12, 2018, 7:05 pm
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I have fresh mozzarella balls in my fridge right now. I bought
two packs and made caprese skewers for a potluck last week at
work: thread each skewer with one cherry or grape tomato
(heirloom, if possible), one basil leaf, and one mozzarella ball
(small size). Serve with dipping sauce of good olive oil and a
dash of balsamic vinegar.
I promised a coworker any leftovers. They did not last one hour.
#Post#: 5317--------------------------------------------------
Re: Can we talk cheese again?
DIR By: MOM21SON
Date: June 12, 2018, 7:39 pm
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--- Quote from: Hmmm link ---
>
> I love cheese. We are fortunate to have access to grocery
stores that carry a very good variety but I also happily stop in
at a local cheese monger to sample their cheeses too.
>
> I'm not a fan of smoked cheeses but love a non-smoked gouda. A
favorite sandwich is gouda with a little mustard and arugula on
rye bread is heaven to me. I love the gouda from this Texas
dairy. Their triple cream blue is excellent as is their Texas
gold is an aged sharp cheddar. They also make a redneck cheddar
that actually melts without getting grainy.
>
HTML http://www.veldhuizencheese.com/
>
--- End Quote ---
I think I love you! I have a central market and forgot all
about it!
#Post#: 5320--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Pattycake
Date: June 12, 2018, 8:08 pm
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--- Quote from: nuku link ---
>
> I have fresh mozzarella balls in my fridge right now. I bought
two packs and made caprese skewers for a potluck last week at
work: thread each skewer with one cherry or grape tomato
(heirloom, if possible), one basil leaf, and one mozzarella ball
(small size). Serve with dipping sauce of good olive oil and a
dash of balsamic vinegar.
>
> I promised a coworker any leftovers. They did not last one
hour.
>
--- End Quote ---
That sounds really good!
#Post#: 5372--------------------------------------------------
Re: Can we talk cheese again?
DIR By: MrsG
Date: June 13, 2018, 11:10 am
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Feta and Bleu...that's my 'thing'. lol
#Post#: 5379--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Chez Miriam
Date: June 13, 2018, 11:51 am
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I go through phases, but seeing upthread someone mentioned
gouda... I'm now craving gouda with cumin seeds. ::)
My husband invariably brings back a load of stinky cheese when
we go to France [époisses is so smelly it is banned on public
transport - that's one of his favourites to booby trap the
fridge with]; I get a bit embarrassed if we have
visitors/workmen...
I'll offer tea/coffee, go to the fridge to get the milk [we buy
it specially for guests], and open a Pandora's Box of smells. I
almost invariably feel the need to apologise/explain that I'm
not storing decomposing rodents in there.
Occasionally, I will think we've got a mouse, or a potato has
rolled off somewhere to die, and ask The Captain if he can smell
it. Nope, he just opened the fridge door. ::)
I like Mirabella carré l'est - it's a soft, rinded, cheese
that's well worth a taste if you are in Eastern France - I gave
some to my aunt on the last visit to my cousin, and she phoned
up yesterday to tell me how yummy it is.[emoji1]
#Post#: 5400--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Hmmm
Date: June 13, 2018, 1:37 pm
---------------------------------------------------------
--- Quote from: MOM21SON link ---
>
> [quote author=Hmmm link=topic=356.msg5210#msg5210
date=1528813176]
> I love cheese. We are fortunate to have access to grocery
stores that carry a very good variety but I also happily stop in
at a local cheese monger to sample their cheeses too.
>
> I'm not a fan of smoked cheeses but love a non-smoked gouda. A
favorite sandwich is gouda with a little mustard and arugula on
rye bread is heaven to me. I love the gouda from this Texas
dairy. Their triple cream blue is excellent as is their Texas
gold is an aged sharp cheddar. They also make a redneck cheddar
that actually melts without getting grainy.
>
HTML http://www.veldhuizencheese.com/
>
--- End Quote ---
I think I love you! I have a central market and forgot all
about it!
[/quote]
I sent a pound of the triple cream blue to a friend as a thank
you gift. She loved me to, until she realized she'd eaten a
pound of cheese within a week.
And yes, Central Market is great for tasting cheeses. Whole
Foods will also let you sample just about anything (at least
they used to).
#Post#: 5588--------------------------------------------------
Re: Can we talk cheese again?
DIR By: jpcher
Date: June 14, 2018, 4:07 pm
---------------------------------------------------------
--- Quote from: Reika link ---
>
> [quote author=jpcher link=topic=356.msg5033#msg5033
date=1528648771]
>
> Where oh where can I find such a delicacy?*
>
> My parents live in Wisconsin and there's this little cheese
store on the way to their house that I absolutely adore. I go in
there and it's like a playground of delicacies.
>
>
--- End Quote ---
Snipping the quote tree. :)
It can be found at:
HTML https://coliseumbarmadison.com/
[/quote]
OH! Thank you! I drive through Madison to get to my parents
house (they're about an hour west of Madison) . . . maybe I'll
plan a stop here next time I go up. ;D
#Post#: 5589--------------------------------------------------
Re: Can we talk cheese again?
DIR By: jpcher
Date: June 14, 2018, 4:12 pm
---------------------------------------------------------
--- Quote from: nuku link ---
>
> I have fresh mozzarella balls in my fridge right now. I bought
two packs and made caprese skewers for a potluck last week at
work: thread each skewer with one cherry or grape tomato
(heirloom, if possible), one basil leaf, and one mozzarella ball
(small size). Serve with dipping sauce of good olive oil and a
dash of balsamic vinegar.
>
> I promised a coworker any leftovers. They did not last one
hour.
>
--- End Quote ---
These are awesome! My DD#2 uses toothpicks for the skewers and
adds a chunk of cucumber (she puts cucumber in her caprese
salad). She also sprinkles the olive oil and balsamic over them
and gives them a light toss on the tray so there's no need for
dipping.
I'm not surprised they didn't last! ;D
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