The Cheese course thread

Dial Hard

mahoganygas wrote: »

I picked up a camembert from M&S last week. It stank out the fridge, even though it wasn't open yet. It was really off-putting and I was convinced there was something wrong with it.
side. My god it was good! No trace of the pungent smell once baked.

Judging how a cheese will taste based on how it smells is a rookie mistake, they often bear no relation to eachother. It really bothers me when people sniff a cheese then refuse point blank to taste it. Some of the stinkiest cheeses in the world are actually extremely mild in taste. In many cases it's the rind that smells, not the cheese itself.

Anyway, welcome to the club. Baked camembert with some crusty bread, cornichons and a green salad is one of the greatest lazy dinners in the world.

aabarnes1

My wife recently visited Rome, and I asked her to bring back some good strong Parmigiano Reggiano and she very kindly obliged. She also brought back a lump of semi hard extremely strong cheese that the shop keeper recommended, it absolutely stinks, but it is the most tasty cheese I have ever tasted. Problem is, on the receipt it does not give the name of it and the only clue I have is the skin, or rather the bit of writing on the skin, any help would be great. Incidentally, Sheridans didn't know what it was !

whiskeyman

Pecorino romano by any chance?
It's very popular there, and damn delicious!
Although, I can't say I found it that smelly, but others might

Dizzyblonde

Merged with the cheese megathread.

Dial Hard

aabarnes1 wrote: »

My wife recently visited Rome, and I asked her to bring back some good strong Parmigiano Reggiano and she very kindly obliged. She also brought back a lump of semi hard extremely strong cheese that the shop keeper recommended, it absolutely stinks, but it is the most tasty cheese I have ever tasted. Problem is, on the receipt it does not give the name of it and the only clue I have is the skin, or rather the bit of writing on the skin, any help would be great. Incidentally, Sheridans didn't know what it was !

whiskeyman wrote: »

Pecorino romano by any chance?
It's very popular there, and damn delicious!
Although, I can't say I found it that smelly, but others might

Anyone with even a casual knowledge of cheese would know a pecorino straightaway and as you said, it's not even pungent. The fact that Sheridan's couldn't identify this would suggest that it's something quite specialised/regional.

OP, any chance you could post a pic of it? Although, again, if Sheridan's couldn't identify it I'd be surprised if anyone here can, they tend to know their stuff.

I think your best bet would be to see if you can get an email address for the shop, send them a picture of the cheese and see if they can tell you what it is.

Dial Hard

Dizzyblonde wrote: »

Merged with the cheese megathread.

Actually, DB, any chance the thread could be renamed to reflect the fact that it is the cheese megathread?

aabarnes1

Have attached an image.

Markcheese

Aurichio picante .. maybe ??? ( spelling could be way off) ... you'll get it from an italian speciality shop ( if you were in cork go to delitaly in the city or the boot up on forge hill ....

Its a mature provolone ....

the beer revolu

aabarnes1 wrote: »

Have attached an image.

Google has thrown this up for me.

https://en.wikipedia.org/wiki/Auricchio

http://www.auricchio.it/prodotti/provolone_piccante.html

It's the producer, anyway.

aabarnes1

Cheers guys, I'm in Cork in a couple of days so I'll try that shop.:)

quaalude

Dial Hard wrote: »

Anyway, welcome to the club. Baked camembert with some crusty bread, cornichons and a green salad is one of the greatest lazy dinners in the world.

Was inspired by Dial Hard's post and made an aprés-yoga supper of pretty much this.

Instead of cornichons, we had Lidl pickles sliced lengthways to make them more fancy, and instead of a green salad some chestnut honey and sliced pink lady apple.

Oh and also served some lovely Pecorino cheeses my friend brought over, they were really nice, a packet with three different wedges of Pecorino in it. Must ask her where she got it.

annascott

Can anyone tell me why my deep fried Brie melted in the oil? I have been making this successfully for years but today it all went wrong. The only thing I can think of is that this time I used a very expensive Brie from a specialist shop whereas usually I just get ordinary Brie from the supermarket. The whole thing melted into the oil and I could not serve it. V. disappointed.

pwurple

Gap in the coating maybe?

sporina

Hi can anyone recommend a nice goats cheese for use with crackers/onion chutney please? A log or tub. I use to use Ardsallagh but I would like something with a little more flavour - but not too strong.
Most in supermarket say "mild, creamy".. m&S are low on stock.. I got a nice one from there last yr but cannot remember the name of it.. they will have more tomorrow..

But any recommendations?

Dizzyblonde

Mod note: Merged with the main cheese thread

pwurple

sporina wrote: »

Hi can anyone recommend a nice goats cheese for use with crackers/onion chutney please? A log or tub. I use to use Ardsallagh but I would like something with a little more flavour - but not too strong.
Most in supermarket say "mild, creamy".. m&S are low on stock.. I got a nice one from there last yr but cannot remember the name of it.. they will have more tomorrow..

But any recommendations?

Have you tried Tomme de Chevre? Or the cooleeney Glenn Oir? They are semi-firm rather than soft like in a tub. Good robust flavour without being overpowering.

St Tola does a tub soft goat cheese and logs which are awesome. On the pigs back stock it in douglas and in the english market.

sporina

pwurple wrote: »

Have you tried Tomme de Chevre? Or the cooleeney Glenn Oir? They are semi-firm rather than soft like in a tub. Good robust flavour without being overpowering.

St Tola does a tub soft goat cheese and logs which are awesome. On the pigs back stock it in douglas and in the english market.

thanks for that - didn't know st tola did a soft one - will have a look for that
think i might have left it too late..

selastich2

read this thread last night, dreamt about cheese all night...am now sitting down to a cheese board of st agur, manchego and rotterdammer oude kass with serrento salami - devine!

pwurple

selastich2 wrote: »

read this thread last night, dreamt about cheese all night...am now sitting down to a cheese board of st agur, manchego and rotterdammer oude kass with serrento salami - devine!

drool... I camembert my envy!

selastich2

http://imgur.com/XDSHB7c

Todays' lunch...

comte manchego, droom brie and boren extra old gouda with prune dip and cherries


...a monster has been created and it likes cheese :pac:

pwurple

I had gorgonzola on taglitelli with pinenuts for tea. Twas fab

Shenshen

Lidl have something they call North African style cheese at the moment - basically just gouda with things thrown in, but the Ras al Hanout one is bloody goregous!

BuffyBot

Had a few chunks of Lidl's Deluxe Comté this evening with some tabouleh from their Middle Eastern week products. Really tasty cheese for the price point

plank86

Hi everyone

I'm looking for someone that can produce squeaky cheese curds for a food truck, I'm looking for maybe 25kgs every 2-3 days and hopefully up to 50kg after a month or two, if any of you lovely people can help or you know anyone that could help I would greatly appreciate it

Thanks

the beer revolu

plank86 wrote: »

Hi everyone

I'm looking for someone that can produce squeaky cheese curds for a food truck, I'm looking for maybe 25kgs every 2-3 days and hopefully up to 50kg after a month or two, if any of you lovely people can help or you know anyone that could help I would greatly appreciate it

Thanks

Send Markcheese a pm.
If he can't supply you, he will know someone who can.

Faith

plank86 wrote: »

Hi everyone

I'm looking for someone that can produce squeaky cheese curds for a food truck, I'm looking for maybe 25kgs every 2-3 days and hopefully up to 50kg after a month or two, if any of you lovely people can help or you know anyone that could help I would greatly appreciate it

Thanks

Are you going to be making poutine??

I second PM'ing Mark. Just click this link: http://www.boards.ie/vbulletin/private.php?do=newpm&u=489283

plank86

Thanks guys

Looking to have it on the menu but getting real curds is the last hurdle