The Cheese course thread

C.K Dexter Haven · 22-03-2015 6:32pm #1

Didn't see one here so thought it might be a good idea to post your recommendations here on all things cheese course

I'm going to start with the little milk company- link below (which also provides you with lists of retail stockists throughout Ireland

http://www.thelittlemilkcompany.ie

Incredibly smelly Brewers Gold (and equally delicious) - leave out an hour beforehand in a very warm room for total meltdown:D

Their organic Brie is also one of the nicest brie's i've tried.

Supervalu's Comte is also a favourite of mine right now.

homemadecider · 22-03-2015 6:36pm

I love a good wensleydale with cranberries and a cheddar so mature it's crumbley and salty. A room temperature brie is hard to beat.

Anything blue is out for me - it just tastes like feet in my mouth :mad:

Alun · 22-03-2015 6:37pm

homemadecider wrote: »

I love a good wensleydale with cranberries ...

The only thing that should be in Wensleydale, is more Wensleydale, and preferably the real ewe's milk kind.

Mrs Fox · 22-03-2015 7:46pm

homemadecider wrote: »

it just tastes like feet in my mouth :mad:

Guess you're not into that sort of fetish

I love a good soft goats cheese. Yum.

Shenshen · 22-03-2015 7:48pm

I used to dislike blue cheeses, too, but recently can't get enough of Roquefort for some reason.

I really like Lidl's Tomme de Savoie, and would never say no to Appenzeller or to Gubeen.

foodaholic · 22-03-2015 8:21pm

Roquefort all the way

Kovu · 22-03-2015 8:26pm

Adore everything I get from a guy called Trevor who comes to the market near me with a range of cheeses. This week I am eating smoked gubbeen, nettle & chive burren & Felix's Cheddar. He also has a nice Crozier that's quite mild. There's also Wensleydale & Cranberry, Roquefort and a range of vintage cheddars in the fridge. Mmmm cheese.

pwurple · 23-03-2015 1:45pm

This is my kind of thread! Cheese and booze are up there with man's greatest creations!

Anyone who likes roquefort, give Crozier blue a go. It's the sister cheese of the very mild Cashel Blue. Made with the same method, but with a sheep's milk rather than cows. It's just divine.
http://www.cashelblue.com/our-cheese/crozier-blue/

Alun · 23-03-2015 2:04pm

I agree re: the Crozier Blue, smashing stuff.

pwurple · 23-03-2015 2:32pm

I don't know is talking about crackers, crackers

, but are people into crackers with their cheese, or purists?

My christmas/birthday treat is a box of these charcoal crackers to have with my cheese. I don't know what it is, but they are awesome.

MissFlitworth · 23-03-2015 2:53pm

All about the crackers!! And I milled a box of those charcoal crackers at Christmas too, they are lovely.

I'm all about goat's cheese, I normally wouldn't even bother with a selection of cheeses on a cheeseboard because I'm obsessed, just crackers and a beautiful room temp goats cheese. I like to go stand by the cheese fridge in Sheridans and just smile at them all and probably buy one of these

the beer revolu · 23-03-2015 7:26pm

If I was limited to just one cheese I reckon it would be Coolea extra mature.
Mmmmmm like salty fudge.

Not bothered about crackers - just give me the cheese!

uberalex · 23-03-2015 7:43pm

This of course! https://twitter.com/Di962/status/573173091221807104

I like a cheese board to be a mix of textures and flavours: soft, blue, non-cow and hard:

http://www.st-tola.ie/organiccheese/st-tola-ash-log

http://en.wikipedia.org/wiki/Cambozola

http://www.gubbeen.com/gubbeen-cheese-dairy.html

http://www.stiltoncheese.co.uk/

http://www.sheridanscheesemongers.com/cheese/brie-de-meaux-aoc/ is worth the extra spend

I am a big fan of dried fruit, mixed nuts, quince jelly on the side.
The crackers recommended above are great, and digestives with something like cheddar are hard to beat.

Suppliers in the Dublin Area:

Avoca in Monkstown http://www.avoca.com/home/explore/stores/?id=12

Fallon & Byrne in town http://www.fallonandbyrne.com/

Sheridan's http://www.sheridanscheesemongers.com/

Alun · 23-03-2015 7:48pm

If you're ever in the North of England in a small town called Hawes in the scenic Yorkshire Dales, then you absolutely must visit the Wensleydale Creamery.

http://www.wensleydale.co.uk/

C.K Dexter Haven · 23-03-2015 8:35pm

thanks guys, all great posts and cheesy ideas

Keep em coming

Love the crackers ideas too - @ pwurple, they're the sort of crackers you'd never buy yourself due to the price but a great gift - I've tried other crackers in that brand and can recommend

I've updated the thread title so we can all go crackers too!! :P

Loire · 23-03-2015 9:45pm

My favourites are French - all yummy

Reblochon
Morbier
Comté
Raclette

The small one is worse than I am - every Sat we come home with a wedge of one of these and it's gone after lunch. She's like a locust!

Loire.

MissFlitworth · 23-03-2015 10:52pm

One of the best things about cheese is that it's an activity as well as a delightful foodstuff. One of the best bits of a recent trip to Berlin was sitting at the cheese counter in KaDeWe watching the people at the champagne counter opposite (one of whom may have been a gigolo who thought we were eyeing him up for business) and consuming this. I can't even remember what the cheeses were but they were worth fighting over the last scraps of. And at one point we realised that everyone at the counter bar us and a very, very fancy couple was a bodyguard. That was aces.

Kathy22 · 24-03-2015 9:52pm

Huge cheese fan here too and I love a great mixed cheese board with quince jelly, sweet onion relish and a mixture of crackers. My favourites would be hard, strong mature cheddars, comté, manchego, goats cheese, Gruyère and Emmental. I also love Dubliner cheese especially the vintage version on toast with English mustard. Now I want cheese!!!

pwurple · 25-03-2015 8:02am

Dubliner is a decent cheese alright, got those little salt flecks in it. Noms.

I'm looking at that pic of the brie with custard creams and the orange cheese with bourbons going wtf? Was that nice? It looks odd!

uberalex · 25-03-2015 1:38pm

To continue my recommendations:

Blue cheese [Roquefort, Stilton] + Dark Chocolate [65%+] is a heavenly combination.

Heston did it in a proper dessert, but you can just combine them as thin pieces. https://www.youtube.com/watch?v=B8Fjw5u2rN0

Aside:

pwurple wrote: »

I'm looking at that pic of the brie with custard creams and the orange cheese with bourbons going wtf? Was that nice? It looks odd!

It was a picture that was highly circulated on Twitter. A woman ordered a cheese plate in Oban, Scotland, and that was what she got back. It makes me wonder what a brie and bourbon combination might be like

pwurple · 25-03-2015 1:43pm

Yes, I'm a fan of the salt with sweet, so Blue with Choc I'd give a go...

Current favourite pizza is Blue cheese and Plums from my local pizza place, or a Number 9 as they like to call it.

https://www.facebook.com/pages/Palmento/972234329458076?sk=app_337670556303383

Slaphead07 · 25-03-2015 3:37pm

uberalex wrote: »

To continue my recommendations:

Blue cheese [Roquefort, Stilton] + Dark Chocolate [65%+] is a heavenly combination.

Heston did it in a proper dessert, but you can just combine them as thin pieces. https://www.youtube.com/watch?v=B8Fjw5u2rN0

Aside:

It was a picture that was highly circulated on Twitter. A woman ordered a cheese plate in Oban, Scotland, and that was what she got back. It makes me wonder what a brie and bourbon combination might be like

What she ordered was "cheese and biscuits" .....

Minder · 25-03-2015 10:54pm

Favourites include Stilton, Rosary Ash Goats cheese and Epoisses. But for a real treat, we bake a Vacherin Mont D'or and gobble it up with lots of crusty bread.

Markcheese · 26-03-2015 1:35am

Minder wrote: »

Favourites include Stilton, Rosary Ash Goats cheese and Epoisses. But for a real treat, we bake a Vacherin Mont D'or and gobble it up with lots of crusty bread.

Carrigbyrne cheese in Wexford do a Vacherin style cheese- it's called Humming Bark - wrapped in spruce bark and it's definitely forgotten the words - Stinky but wow ,( especially baked )

C.K Dexter Haven · 28-03-2015 8:50am

Markcheese wrote: »

Carrigbyrne cheese in Wexford do a Vacherin style cheese- it's called Humming Bark - wrapped in spruce bark and it's definitely forgotten the words - Stinky but wow ,( especially baked )

Any idea of stockists?

Layinghen · 28-03-2015 9:45am

homemadecider wrote: »

I love a good wensleydale with cranberries and a cheddar so mature it's crumbley and salty. A room temperature brie is hard to beat.

Anything blue is out for me - it just tastes like feet in my mouth :mad:

In case you dont know Aldi are selling Wensleydale with cranberries truckles from Monday 30th March. Might be a chance to stock up:)

They are also doing mature Cheddar, smokey Cheddar and double Gloucester onion and chive.

€1.49 per 100g truckle.

Markcheese · 28-03-2015 4:54pm

C.K Dexter Haven wrote: »

Any idea of stockists?

Where are you ?

nc6000 · 28-03-2015 4:56pm

I like the Manchego from M&S or Aldi.

uberalex · 29-03-2015 12:52pm

Epoisses and a rough Sourdough are a great combination, but not for those of sensitive nose! http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne

I suggest a friendly rule for the thread, that any post should include a recommendation for the collective cheese board, as well as any question or aside
Has anyone ever seen cheese curds available in Ireland? It's come up a few times I think in relation to making poutine.

MissFlitworth · 29-03-2015 1:30pm

Baring in mind I've never actually done this myself, I've always heard that curds & whey are pretty easy to make yourself.

http://www.wikihow.com/Make-Curds-and-Whey

Not seen them for sale on my own personal cheese wanderings though.

Markcheese · 29-03-2015 2:06pm

MissFlitworth wrote: »

Baring in mind I've never actually done this myself, I've always heard that curds & whey are pretty easy to make yourself.

http://www.wikihow.com/Make-Curds-and-Whey

Not seen them for sale on my own personal cheese wanderings though.

That leaves a ricotta type whey ? ( would that be right for poutine ? )
I've made cheese curds a good few times -but with rennet -
If I thought there was a market I'd be making a bit more ..

The Cheese course thread

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