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Post by Baz Faz on Dec 17, 2018 19:15:19 GMT 2
Last month saw the World Cheese Awards. The winner is presumably the best cheese in the world. It is called Fanaost but you won't be trying it soon. It comes from a farm near Bergen in Norway. The current batch is all sold out. You'll have to wait until next summer when the cows can graze outside again. Even then you are unlikely to come across the cheese as the farmer only has 12 cows.
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Post by Scrubb on Dec 22, 2018 7:57:04 GMT 2
Sounds much like the Swiss Alp cheeses. My friends have only 6 cows, though some other farmers send theirs up to the Alp too, so they have 12 or 14 over the summer to make cheese from.
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Post by wikki on Dec 26, 2018 11:48:27 GMT 2
Is there something like good cheese??
😉
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Post by auntieannie on Dec 26, 2018 19:40:31 GMT 2
yes, there is such a thing as good cheese. I'm fighting myself all the time to try and stop eating it.
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Post by kerouac2 on Dec 28, 2018 20:29:49 GMT 2
Aged Comté has my current favour. Roquefort is perfect when the mood hits me.
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Post by Netsuke on Jan 31, 2019 3:13:10 GMT 2
The best cheese I tasted was in Switzerland. They were sublime, delicious and finger licking good.
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Post by tzarine on Feb 17, 2019 6:07:18 GMT 2
it depends what i'm in the mood for
had some amazing cheddars & stiltons from neal's yard
i forget where in paris, but i bought some raw goatsmilk cheese that was sublime
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Post by Netsuke on Mar 20, 2019 1:43:51 GMT 2
I can tell you about some of the worst cheese in the world - I had it last night!
It's that 50% less fat muck, it has no taste and tastes like plastic!
I tell ya, ya better off risking fate for a fair dinkum taste of proper cheese than all the plastic blobs put together. Stuff the weight! If you're going to eat something bad for you, you might as well enjoy it.
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Post by tzarine on Apr 12, 2019 17:38:03 GMT 2
when im in the mood, a gooey ripe brie is lovely
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Post by Baz Faz on Apr 12, 2019 18:30:10 GMT 2
I got a Mont D'Or cheese from Waitrose. It was at its sell-by date so it was only one-third the price. When it comes to cheese the sell-by date has little to do with the food going bad, just they want to keep stock moving. In fact we kept it for about another 10 days and it is delicious. It is a seasonal cheese so we are happy to enjoy it.
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Post by mockchoc on Apr 26, 2019 5:29:37 GMT 2
So true Baz. I buy most of our food close to half price due to use by date. It's pretty easy to tell if most things are safe or not to eat. We just stuffed our freezer full of meat this way the other day. My mother would be horrified but she doesn't know better. Then again she was brought to Australia on a boat as a child and thought watermelons were not fit for humans. The natives in the water ate what they threw overboard. True story.
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Post by welle on May 19, 2019 21:41:53 GMT 2
I would love to try that Fanaost cheese. Cheese is my favorite treat. I'll take it over sweets any day.
Overall I like cheeses from Switzerland best. My current favorite is Gruyere.
As for US cheeses there's a company called Cowgirl Creamery close to the coast in Northern California. Their production is big enough that you can find it in the more upscale supermarkets in Northern California. It's my US favorite and definitely worth trying. Supposedly some of the taste is influenced by the proximity to the ocean.
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Post by Netsuke on May 23, 2019 4:11:19 GMT 2
Alas, woe is me, I am allowed only two serves of dairy a day.
One cappuccino is one serve, that leaves only one left. From that it's a choice of -
Milk on cereal or,
One slice of cheese or,
One small yoghurt or,
Another cappuccino.
Yesterday I was very naughty and opened a Westminster London Truckle and tried the cheese. Mon Dieu! It was beautiful. I ate far more than I should have.
And I still had a second cappuccino.
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Post by tzarine on Jun 6, 2021 21:56:44 GMT 2
i had a chevre wrapped in some leaf @ a small parisien shoppe
& a really gooey triple creme ripening cheese
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Post by Baz Faz on Jun 6, 2021 23:20:12 GMT 2
i had a chevre wrapped in some leaf @ a small parisien shoppe & a really gooey triple creme ripening cheese Usually it is a chestnut leaf. |
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Post by tzarine on Jun 6, 2021 23:51:14 GMT 2
thanks, baz
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