Why cheese may possibly be the second best food in the world
- Thread starter herman1rg
- Start date
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at6
1st Sergeant
Ummmmmmm....... Cheesy Poofs!!!!!!!!!!!!!!!!
michaelmaltby
Colonel
... thank you Napoleon for the cheese thread
Appenzeller from Switzerland is by far the greatest cheese ever.
Having said that, I love all cheeses, and a good evening for me is a good wine, an assorted cheese board and vsrious cured and smoked hams, bacons and salamis.
Having said that, I love all cheeses, and a good evening for me is a good wine, an assorted cheese board and vsrious cured and smoked hams, bacons and salamis.
Cheese and bacon now there's a meal...
mikewint
Captain
MMMMM...Italian Casu Marsu
It's served with live maggots. In Sardinia, sheep farmers for centuries have made pecorino cheese and left it to rot and attract flies. When the flies' eggs hatch the transformation takes place and the cheese becomes Casu Marzu. It's then consumed with relish or perhaps trepidation -- it has an aftertaste that lasts for hours.
It's served with live maggots. In Sardinia, sheep farmers for centuries have made pecorino cheese and left it to rot and attract flies. When the flies' eggs hatch the transformation takes place and the cheese becomes Casu Marzu. It's then consumed with relish or perhaps trepidation -- it has an aftertaste that lasts for hours.
at6
1st Sergeant
Mac and cheese.The food of the gods.
mikewint
Captain
Nah, be adventurous, you're missing out on the REALLY good stuff:
Milbenkäse
Quark (warm soured milk until it curdles then strain) flavored with salt and caraway is shaped into small balls, cylinders or wheels, and dried. Then it is placed in a wooden box containing rye flour and inhabited by Tyroglyphus casei cheese mites for at least three months. The digestive juices of the mites diffuse into the cheese and cause fermentation; the flour is added because the mites would otherwise simply eat the whole cheese instead of just nibbling away at the crust as is desired. After one month, the cheese rind turns yellow, after three months reddish-brown. Some producers, however, allow the cheese to ripen for up to one year, until it has turned black. Mites clinging to the cheese rind are also consumed.
MMMMM... LIVE CHEESE MITES
Milbenkäse
Quark (warm soured milk until it curdles then strain) flavored with salt and caraway is shaped into small balls, cylinders or wheels, and dried. Then it is placed in a wooden box containing rye flour and inhabited by Tyroglyphus casei cheese mites for at least three months. The digestive juices of the mites diffuse into the cheese and cause fermentation; the flour is added because the mites would otherwise simply eat the whole cheese instead of just nibbling away at the crust as is desired. After one month, the cheese rind turns yellow, after three months reddish-brown. Some producers, however, allow the cheese to ripen for up to one year, until it has turned black. Mites clinging to the cheese rind are also consumed.
MMMMM... LIVE CHEESE MITES
at6
1st Sergeant
I'll pass on this one.
I agree.
Airframes
Benevolens Magister
Wensleydale ?
"Yes ?"
Ah, then I'll have half a pound please.
"Sorry, it's out of stock."
But ...
"Wensleydale, that's me. Mr. Wensleydale."
"Yes ?"
Ah, then I'll have half a pound please.
"Sorry, it's out of stock."
But ...
"Wensleydale, that's me. Mr. Wensleydale."
- Thread starter
- #12
My Favourite is
Époisses de Bourgogne
Epoisses has a powerfully rich flavour, both salty and creamy with a pungent aroma and meaty texture. Despite its pungent smell it's a delight to eat and ripens to a golden liquid.
Commonly referred to as Époisses, it is a pungent soft-paste cows-milk cheese. Smear-ripened, 'washed rind' (washed in brine and marc de Bourgogne, the local pomace brandy) ,It is sold in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft texture.
Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses". Époisses imported into the United States having been aged not more than 49 days has been prohibited.
It is a cheese so smelly it is banned from being taken on public transport in its native France.
Époisses de Bourgogne
Epoisses has a powerfully rich flavour, both salty and creamy with a pungent aroma and meaty texture. Despite its pungent smell it's a delight to eat and ripens to a golden liquid.
Commonly referred to as Époisses, it is a pungent soft-paste cows-milk cheese. Smear-ripened, 'washed rind' (washed in brine and marc de Bourgogne, the local pomace brandy) ,It is sold in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft texture.
Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses". Époisses imported into the United States having been aged not more than 49 days has been prohibited.
It is a cheese so smelly it is banned from being taken on public transport in its native France.
In my kitchen at work i serve local cheese
http://parlourmade.co.uk
It is made about 4 miles from the hotel where i work, my daughter did some work experience there and was also working at the hotel so she used to help milk the cows then also serve the cheese made from the milk.
http://parlourmade.co.uk
It is made about 4 miles from the hotel where i work, my daughter did some work experience there and was also working at the hotel so she used to help milk the cows then also serve the cheese made from the milk.
Last edited:
Airframes
Benevolens Magister
Tomme de Savoie, and Havarti - and of course Camembert and Brie - mmm !
Lucky13
Forum Mascot
JALAPEÑO BACON CHEESE BALL
Lucky13
Forum Mascot
Author: Alyssa
Serves: 12
Ingredients
Instructions
Serves: 12
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 3 jalapeños, seeded and finely chopped, divided
- 1 cup shredded cheddar cheese
- 8 slices of bacon, cooked and chopped, divided
- ¼ cup green onions, chopped
- 1 teaspoon seasoning salt
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cumin
- ½ cup pecans, coarsely chopped
Instructions
- In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
- On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
- Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.
I love a good Epoisses. Every year when I go back to Europe, I get my fix. Great memories of stinking up the car with Epoisses while road tripping through Normandy. Such great flavor, but man does it smell.
Unfortunately only one place so far I can find it here in the midwest of the US.
I worked for 5 months just a few miles from where this is made, a lot of local specialities are cooked with it, an aquired taste but I liked it.
A few cheese's I have enjoyed...
And by the way, in the 2nd pic you will see some REAL Blackforest Ham. It is actually a smoked air dried ham, not the deli ham they market as Blackforest Ham here in the US.
And by the way, in the 2nd pic you will see some REAL Blackforest Ham. It is actually a smoked air dried ham, not the deli ham they market as Blackforest Ham here in the US.
