Cheese...

Purple Mountain · 26-10-2019 11:34PM

gozunda wrote: »

The French are not happy - what's new I hear you say...

https://www.telegraph.co.uk/news/2019/10/25/french-cheesed-british-cheddar-judged-superior-comte-camembert/

Guess the English had to get one last victory over the French before they set sail out of the EU ... :pac:

Cheesus.

Dr. Bre · 26-10-2019 11:37PM

Smell my cheese ...

s7ryf3925pivug · 27-10-2019 08:39AM

Markcheese wrote: »

I think you may be mixing up cheese, and something else..

pfft! I see you have never sampled fare from Ballsbeidge Cheesemongers.

the beer revolu · 27-10-2019 08:46AM

Hotblack Desiato wrote: »

A few of the "Irish" cheeses in the awards are PDO from Italy and France. That's just mad.

What ones?
I've just been through the list and I don't see any using PDO terms.

Canis Lupus · 27-10-2019 08:47AM

blinding wrote: »

Is it Parmesan cheese that in a blind smelling test ....actually does smell like Vomit:eek::eek:

Very definitely parmesan can have a honk of vomit if you pay attention to it. It's genuinely put me off dinner once or twice but I still love it.

the beer revolu · 27-10-2019 08:50AM

Canis Lupus wrote: »

Very definitely parmesan can have a honk of vomit if you pay attention to it. It's genuinely put me off dinner once or twice but I still love it.

I love parmesan but it is stinky when melted.

Lewis_Benson · 27-10-2019 10:32AM

Goats cheese...nom

27-10-2019 11:12AM

"You can have the cheese, but you can't have the EU!", as Paddy Hillery might have shouted at the Fianna Fáil ard fheis in 1971.

JohnnyFlash · 27-10-2019 11:20AM

[Deleted User] wrote: »

"You can have the cheese, but you can't have the EU!", as Paddy Hillery might have shouted at the Fianna Fáil ard fheis in 1971.

He would have shouted EEC, dude.

selwyn froggitt · 27-10-2019 12:00PM

Dr. Bre wrote: »

Smell my cheese ...

You Mother!

s7ryf3925pivug · 27-10-2019 03:14PM

Experiments have shown that the smell of parmesan is indistinguishable to the smell of vomit if someone is blindfolded. (Parmesan tastes nice though imo, not vomitty.)

Cheese contains the same acid as vomit. The taste of it is often more pronounced in expensive cheese so that discerning consumers can feel good about having a "refined palette" when actually they're just eating something that tastes like vomit.

anewme · 27-10-2019 07:57PM

Sweet dreams are made of cheese, who am I to diss a brie?

chosen1 · 27-10-2019 08:13PM

Camryn Quiet Pensioner wrote: »

Experiments have shown that the smell of parmesan is indistinguishable to the smell of vomit if someone is blindfolded. (Parmesan tastes nice though imo, not vomitty.)

Cheese contains the same acid as vomit. The taste of it is often more pronounced in expensive cheese so that discerning consumers can feel good about having a "refined palette" when actually they're just eating something that tastes like vomit.

I once was about to walk out of a restaurant in Amsterdam before we got seated, as we were sure someone had just puked and it wasn't cleaned up.

Waitress chased after us and explained that it was the fondu they were serving was creating the aroma.

mark_jmc · 27-10-2019 08:23PM

I don’t give Edam

anewme · 27-10-2019 08:27PM

Everybody's looking for Stilton.

s7ryf3925pivug · 27-10-2019 10:26PM

cheesy puns

gozunda · 27-10-2019 10:50PM

Cheesy buns ...

https://heatherchristo.com/2012/11/11/cheese-buns/

anewme · 27-10-2019 10:51PM

Im eating a load of Gorgonzola and crackers at the moment....mmmmm

Hotblack Desiato · 29-10-2019 03:50PM

the beer revolu wrote: »

What ones?
I've just been through the list and I don't see any using PDO terms.

Parmigiano Reggiano and Comte.

sbsquarepants · 29-10-2019 04:06PM

Cheese in any or all of it's nasty incarnations is possibly the most vile culinary development in all of human history.
It's like arguing over which tastes better dog shít or cat shít.

the beer revolu · 29-10-2019 04:07PM

Hotblack Desiato wrote: »

Parmigiano Reggiano and Comte.

What Irish cheeses are labelled as such?

JohnnyFlash · 29-10-2019 04:10PM

sbsquarepants wrote: »

Cheese in any or all of it's nasty incarnations is possibly the most vile culinary development in all of human history.
It's like arguing over which tastes better dog shít or cat shít.

You smoking something? How can someone be so utterly and spectacularly wrong?

Greyfox · 29-10-2019 04:15PM

Graces7 wrote: »

My total favourite I buy at Christmas is Wensleydale with cranberries.. Would make it less special if I bought it more often.

Yeah that one is lovely. Most fancy cheeses are lovely. Most chedder cheese is muck though, it's generally the Budweiser of cheese.

the beer revolu · 29-10-2019 04:24PM

Greyfox wrote: »

Yeah that one is lovely. Most fancy cheeses are lovely. Most chedder cheese is muck though, it's generally the Budweiser of cheese.

You don't really know cheddar, I suspect, if you think factory cheddar represents cheddar.

Greyfox · 29-10-2019 04:30PM

the beer revolu wrote: »

You don't really know cheddar, I suspect, if you thing factory cheddar represents cheddar.

Making such an assumption is a little rude, I've tried quite a few chedders and they were all bland compared to proper cheese. Cheddar belongs on a sambo and not with wine.

jimgoose · 29-10-2019 04:36PM

AllForIt wrote: »

Slavoj Žižek the Slovenian philosopher says some French cheeses were originally 'mistakes', something gone wrong but then sold as some amazing creation. Like Champagne, wine that unintentionally developed bubbles. He was (of course) making an analogy to something I don't recall, or more likely didn't understand .

The old story goes that a French peasant-boy abandoned his lunch of bread and ewe's milk cheese in a damp cave upon spotting his amour in the distance and running to embrace her, and when he happened back to the same cave some months later, the Penicillium roqueforti had transformed the humble victual into les pieds de Dieu, le fromage de la belle france. C'est bon!

Capt'n Midnight wrote: »

...Not so sure because even Dunnes Stores has gotten awards....

Dunne's "Family Favourites" cheap-'n'-cheerful brand pale mature cheddar is really rather good, I buy it all the time. Also, their somewhat more expensive range features a concoction called oak-smoked Knockanore, made over near Youghal, and it is absolutely gorgeous.

These days Oi ar mostly eating Danish Blue and Durrus. I was at the famer's market in Skibbereen last Summer and bought some five-year-old gouda - it was one of the most amazing things I've ever eaten, I was tasting caramel a half-hour later.

the beer revolu · 29-10-2019 04:39PM

Greyfox wrote: »

Making such an assumption is a little rude, I've tried quite a few chedders and they were all bland compared to proper cheese. Cheddar belongs on a sambo and not with wine.

What non factory produced cheddars have you tasted? Kilmeaden, for example, would not really be considered a proper cheddar by anyone with knowledge of artisan cheese.

Calling cheddar as a style, "not proper cheese", really makes you look ignorant of the subject you are debating.

jimgoose · 29-10-2019 04:40PM

Greyfox wrote: »

Making such an assumption is a little rude, I've tried quite a few chedders and they were all bland compared to proper cheese. Cheddar belongs on a sambo and not with wine.

You're effectively saying that the only "proper" cheese is that which is consumed with wine, which is a tad pretentious. A good radioactive cheddar is a thing of beauty, whether it be on a cracker, a bawk of ploughman's loaf, or a cream cracker with a skin of butter.

jimgoose · 29-10-2019 04:41PM

the beer revolu wrote: »

What non factory produced cheddars have you tasted? Kilmeaden, for example, would not really be considered a proper cheddar by anyone with knowledge of artisan cheese.

Calling cheddar as a style, "not proper cheese", really makes you look ignorant of the subject you are debating.

Kilmeaden is utter crap. The Galtee, nay Denny, of cheddar cheese - just a bloody scam for the Americans.

the beer revolu · 29-10-2019 04:54PM

jimgoose wrote: »

You're effectively saying that the only "proper" cheese is that which is consumed with wine, which is a tad pretentious. A good radioactive cheddar is a thing of beauty, whether it be on a cracker, a bawk of ploughman's loaf, or a cream cracker with a skin of butter.

Who wouldn't eat a good farmhouse cheddar with wine? No cheeseboard is complete without a good, tangy, crumbly cheddar.

Cheese...

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