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#Post#: 5830--------------------------------------------------
Re: Can we talk cheese again?
By: bigbadbetty Date: June 17, 2018, 8:46 pm
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[quote author=jpcher link=topic=356.msg5588#msg5588
date=1529010457]
[quote author=Reika link=topic=356.msg5064#msg5064
date=1528682092]
[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.
[/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
[/quote]
And stop at this lovely Cheese Store:
HTML https://fromagination.com/
#Post#: 5835--------------------------------------------------
Re: Can we talk cheese again?
By: Rho Date: June 17, 2018, 10:06 pm
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Anyone else enjoy gjetost cheese?
A local grocery store chain near my house takes the heels and
ends of the huge cheese blocks in the deli case and packages
them unlabeled at a discount. Sometimes its cheddar, American,
and muenster. But sometimes, gouda, edam, and lorraine swiss in
each package. I can make a very interesting mac and cheese
casserole.
#Post#: 5846--------------------------------------------------
Re: Can we talk cheese again?
By: Aleko Date: June 18, 2018, 4:35 am
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Britain has become cheese heaven in the last 20-odd years, if
you take the trouble to find a good delicatessen rather than buy
in the supermarket. It came about because of changes in the EU
agricultural policy rules that meant (please don't ask me to
explain why or how) that many small dairy farmers could no
longer sell their milk. Solution: make it into cheese and sell
that! Not only have the new wave of artisan cheese makers
restored the quality of the traditional English cheeses (many of
which had been downgraded into plasticky pasteurised bricks) and
revived ones which had been forgotten, they have branched out
into styles of cheese never before made in these islands. It's
all brilliant.
Any Brimstoners who live in or near London, or pay it a visit on
holiday, should make time to visit one of the stores of the
Neal's Yard Dairy,
HTML https://www.nealsyarddairy.co.uk/.
It's not
the only great cheese company in Britain now, but it's one of
the biggest and best. And not only will they let you taste
everything before you buy, they will almost refuse to sell it to
you if you don't taste. I once raced there in my lunch hour and
panted 'I'd like 6 ounces of Ardrahan please', and when I saw
the assistant go to cut a taster for me 'No, don't bother, I've
bought Ardrahan here before and know how it tastes'. The
assistant simply said 'No: you know what that piece tasted like,
then. But all our cheeses are constantly ripening, and even the
milk they're made of changes character through the year as the
grass the animals eat changes, so you can't know what this piece
of Ardrahan tastes like today till you sample it'. So I did.
She was right; just as yummy but slightly different.
#Post#: 5886--------------------------------------------------
Re: Can we talk cheese again?
By: caroled Date: June 18, 2018, 12:40 pm
---------------------------------------------------------
Had a birthday breakfast for our 92 year old neighbor this
morning. As the cheese plate I served an aged gouda , brie and a
Danish Blue.
#Post#: 6113--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 20, 2018, 9:08 am
---------------------------------------------------------
[quote author=Aleko link=topic=356.msg5846#msg5846
date=1529314514]
Britain has become cheese heaven in the last 20-odd years, if
you take the trouble to find a good delicatessen rather than buy
in the supermarket. It came about because of changes in the EU
agricultural policy rules that meant (please don't ask me to
explain why or how) that many small dairy farmers could no
longer sell their milk. Solution: make it into cheese and sell
that! Not only have the new wave of artisan cheese makers
restored the quality of the traditional English cheeses (many of
which had been downgraded into plasticky pasteurised bricks) and
revived ones which had been forgotten, they have branched out
into styles of cheese never before made in these islands. It's
all brilliant.
Any Brimstoners who live in or near London, or pay it a visit on
holiday, should make time to visit one of the stores of the
Neal's Yard Dairy,
HTML https://www.nealsyarddairy.co.uk/.
It's not
the only great cheese company in Britain now, but it's one of
the biggest and best. And not only will they let you taste
everything before you buy, they will almost refuse to sell it to
you if you don't taste. I once raced there in my lunch hour and
panted 'I'd like 6 ounces of Ardrahan please', and when I saw
the assistant go to cut a taster for me 'No, don't bother, I've
bought Ardrahan here before and know how it tastes'. The
assistant simply said 'No: you know what that piece tasted like,
then. But all our cheeses are constantly ripening, and even the
milk they're made of changes character through the year as the
grass the animals eat changes, so you can't know what this piece
of Ardrahan tastes like today till you sample it'. So I did.
She was right; just as yummy but slightly different.
[/quote]
I occasionally used to collect cheese orders from Paxton &
Whitfield
HTML https://www.paxtonandwhitfield.co.uk/
(near Piccadilly Circus;
well worth a visit), and they were the same. It was an
occasional job when the chauffeurs/commissionaires where I
temped couldn't make it, but they treated me beautifully. Even
if all I was asking for was a "stinky French cheese my mum will
never have heard of".
The assistants were not judgmental at all of my reaction to be
offered a bit to taste: "if my mum will like it, I won't... May
I try a bit of that lovely-looking cheddar that I'm not going to
buy, instead?" - they just seemed delighted to introduce someone
to a new taste, and talk about cheese with someone who loved it
too.
I've probably posted in the old place about "Judy cheese": a
friend of my parents was in danger of being fined an enormous
sum of money for accidentally going over quota on her milk
yield, and instead of emptying however many thousands of gallons
down the drain, she had a cheesemaker make a batch of cheddar
for her. She gave some to my dad, and my mum promptly bought a
whole bunch more from her, gave her friends a taste (and then
ordered even more on her friends' behalf).
When Judy had sold all the stock she'd kept back, she told us of
a farm shop who had taken the rest; we visited them, and
everyone was raving about this cheese. It was the best cheddar
I've ever tasted, and we all really wished Judy had gone into
cheese production with the expert instead of selling it to the
Milk Marketing Board.
Oh, well, that was before artisan cheeses made a resurgence;
lucky us now. ;D
#Post#: 6115--------------------------------------------------
Re: Can we talk cheese again?
By: Hmmm Date: June 20, 2018, 9:19 am
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Over the weekend, I was at a ladies night with a few friends at
someone's home. Everyone usually brings an app or a bottle of
wine to share at these events. One of them has really jumped on
the "eat local" bandwagon and is a volunteer coordinator for an
area farmer's market. Someone had brought a cheese plate with a
really good local goat cheese but also cheeses from other
regions including a really good Croatian cheese.
Someone asked the "eat local" friend her opinion about cheeses.
She's all for eat local until it comes to her cheeses but then
the world is her bounty. ;D
#Post#: 6122--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 20, 2018, 9:36 am
---------------------------------------------------------
[quote author=Hmmm link=topic=356.msg6115#msg6115
date=1529504386]
Over the weekend, I was at a ladies night with a few friends at
someone's home. Everyone usually brings an app or a bottle of
wine to share at these events. One of them has really jumped on
the "eat local" bandwagon and is a volunteer coordinator for an
area farmer's market. Someone had brought a cheese plate with a
really good local goat cheese but also cheeses from other
regions including a really good Croatian cheese.
Someone asked the "eat local" friend her opinion about cheeses.
She's all for eat local until it comes to her cheeses but then
the world is her bounty. ;D
[/quote]
I like to eat local if I can; my husband is a bit more fervent
with his efforts...
Until if comes to giving up coffee! ;D He will buy local
cheeses, and then transport them home [to stink up our fridge],
and I'm guessing that as we're going to be coming back from
Burgundy (say) anyway, it's not adding any food miles to his
cheese? ;)
It's amazing to find people's weak spots, isn't it? ;D
#Post#: 6268--------------------------------------------------
Re: Can we talk cheese again?
By: Aleko Date: June 21, 2018, 4:25 am
---------------------------------------------------------
[quote]I occasionally used to collect cheese orders from Paxton
& Whitfield (near Piccadilly Circus; well worth a visit), and
they were the same. [/quote]
I remember (being a Londoner, over 60) when Paxton & Whitfield
were pretty much the only worthwhile speciality cheese shop in
London, and had the same posh aura as all the other famous shops
in St James's - Fortnum & Masons, John Lobb shoemakers, Berry
Bros & Rudd wine merchants, Locke the hatters, and the rest. And
how my French teacher cut them mercilessly down to size.
Mam'zelle Boudier was a hefty middle-aged Norman with whom even
the most unruly pupils did not dream of messing. She gave us to
understand that French cheeses were habitually served in Britain
far too ripe, for historical reasons - in the days before fast
refrigerated transport, these cheeses had always arrived in
Britain past their best, and British people just assumed they
were supposed to be like that. She told us that once when her
sister was due to pay her a visit from Normandy, she had sailed
into Paxton & Whitfield and demanded to be shown a Camembert.
The tailcoated assistant (St James's was like that then) brought
one and placed it reverently on the counter: Mlle Boudier simply
placed her thumb on it and poked a hole right through the paper
into the cheese. "Overripe! Bring me another!" So he did
(believe me, nobody disobeyed Mlle Boudier), and the same thing
happened. And again. And again. It ended with Mlle Boudier
sweeping majestically out, declaring "There is not a single
cheese in this establishment that I would not be ashamed to set
before my sister!", leaving every Camembert in the shop with a
thumb-sized hole in it and the cowering assistant whimpering
faintly behind the counter.
#Post#: 6276--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 21, 2018, 8:10 am
---------------------------------------------------------
[quote author=Aleko link=topic=356.msg6268#msg6268
date=1529573157]
[quote]I occasionally used to collect cheese orders from Paxton
& Whitfield (near Piccadilly Circus; well worth a visit), and
they were the same. [/quote]
I remember (being a Londoner, over 60) when Paxton & Whitfield
were pretty much the only worthwhile speciality cheese shop in
London, and had the same posh aura as all the other famous shops
in St James's - Fortnum & Masons, John Lobb shoemakers, Berry
Bros & Rudd wine merchants, Locke the hatters, and the rest. And
how my French teacher cut them mercilessly down to size.
Mam'zelle Boudier was a hefty middle-aged Norman with whom even
the most unruly pupils did not dream of messing. She gave us to
understand that French cheeses were habitually served in Britain
far too ripe, for historical reasons - in the days before fast
refrigerated transport, these cheeses had always arrived in
Britain past their best, and British people just assumed they
were supposed to be like that. She told us that once when her
sister was due to pay her a visit from Normandy, she had sailed
into Paxton & Whitfield and demanded to be shown a Camembert.
The tailcoated assistant (St James's was like that then) brought
one and placed it reverently on the counter: Mlle Boudier simply
placed her thumb on it and poked a hole right through the paper
into the cheese. "Overripe! Bring me another!" So he did
(believe me, nobody disobeyed Mlle Boudier), and the same thing
happened. And again. And again. It ended with Mlle Boudier
sweeping majestically out, declaring "There is not a single
cheese in this establishment that I would not be ashamed to set
before my sister!", leaving every Camembert in the shop with a
thumb-sized hole in it and the cowering assistant whimpering
faintly behind the counter.
[/quote]
She sounds like a teacher of the old school! I have to admit I
prefer my camembert not so ripe that I can smell it [I think
it's ammonia?].
Your story reminds me of the time my mum was offered a 'ripe'
camembert at the local cheese stall [Mum was known there for
liking stinky cheeses], and she took one look at the wriggling
maggots and said: "I think that's a little too ripe for me."
I've heard about that being OK with stilton [not sure if it is],
and boggled at casu marzu
HTML https://en.wikipedia.org/wiki/Casu_marzu,
but not for camembert.
I'm sure Mam'zelle Boudier would have had something to say about
that! ;)
#Post#: 6399--------------------------------------------------
Re: Can we talk cheese again?
By: MOM21SON Date: June 21, 2018, 8:24 pm
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Today's haul brought in smoked gouda with bacon, aged cheddar
with onions, smoked gouda and a wonderful aged sharp cheddar.
Friend wants to go to the new store I found on Saturday.
Whiskey cheddar is already on my list!
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