SuperBosnian
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« Reply #315 on: Monday, November 30, 2015, 18:03:04 » |
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I bet none of you have ever had Travnički or Livanjski..
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Batch
Not a Batch
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« Reply #317 on: Monday, November 30, 2015, 19:06:21 » |
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adje
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« Reply #318 on: Monday, November 30, 2015, 19:23:26 » |
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Another fan of comte, similar to gruyere for me. Not tried etorki, pecorino sardo is another nice sheeps cheese. Not a fan of pecorino romano, too sharp and salty for me. I tried a cheese called zola in Italy, very nice in a piadina, much better than the bland mozzarella. Where can I get etorki?
Where i work,Macknades Fine Foods,Faversham,Kent.Not much help if you live in wilts im afraid.
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quot;Molten memories splashing down upon the rooves of Swindon Town"
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Ells
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I am 32 now
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« Reply #319 on: Wednesday, December 2, 2015, 00:34:30 » |
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Wrong, Wensleydale with apricots is glorious.
Has anyone tried that Cheese spread by Cathedral City? I am intrigued but also worried by it. I can't risk being hurt again like I was as a 10 year old when I tried my first cheesestring.
I like the seriously strong stuff. I mean, given you're expecting a cheese spread. On a cracker with some chutney etc it's fine, certainly better than primula or whatever. A friend of mine has me intrigued by grädd.. SY?
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If Don Rogers were alive today, he'd be turning in his grave
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sonicyouth
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« Reply #320 on: Wednesday, December 2, 2015, 06:14:46 » |
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Gräddost is nice but not really the sort of cheese you'd put on a cheeseboard. It's ideal for open faced sandwiches with lots of other toppings.
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Panda Paws
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« Reply #321 on: Wednesday, December 2, 2015, 12:17:03 » |
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Beaufort, from the Savoie region. Ultimate cheese.
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Honkytonk
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Whoo Whoo!
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« Reply #322 on: Wednesday, December 2, 2015, 14:09:14 » |
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Eurgh, 'hand cheese'? What in the hell?
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Talk Talk
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« Reply #323 on: Wednesday, December 2, 2015, 21:29:06 » |
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Comte is brilliant. My recent French ex-boss in Norway (yes, I know) finally admitted that Somerset goat's cheese kicked the arse off of any froggie soft wanky cheese. Also that Davidstow 3 year old extra matured is pretty fine. I had to bow to his Comte though. Cheese manna from heaven
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Ells
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I am 32 now
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« Reply #324 on: Tuesday, February 16, 2016, 22:08:49 » |
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m&s cheddar with roasted onions in balsamic vinegar. Used it instead of grated Parmesan because I'm rebellious as fuck. Watching it crumble over the arrabiata after I'd tasted it was like cheese porn.
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If Don Rogers were alive today, he'd be turning in his grave
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Talk Talk
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« Reply #325 on: Wednesday, February 17, 2016, 00:41:20 » |
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I really think that we need to rub each others cheeses Ells
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Red Frog
Not a Dave
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Pondlife
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« Reply #326 on: Wednesday, February 17, 2016, 09:04:23 » |
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My recent French ex-boss in Norway (yes, I know) finally admitted that Somerset goat's cheese kicked the arse off of any froggie soft wanky cheese. Also that Davidstow 3 year old extra matured is pretty fine.
I had to bow to his Comte though.
Cheese manna from heaven
A well-aged Comté is lovely, but if you like that, you might enjoy a mature Cantal. Marvellous stuff.
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Tout ce que je sais de plus sûr ā propos de la moralité et des obligations des hommes, c'est au football que je le dois. - Albert Camus
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Ginginho
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« Reply #328 on: Saturday, May 14, 2016, 20:16:22 » |
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ooh, might have to give that a go to see if it's as good as Snowdonia Black Bomber.
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Jamiesfuturewife
Cats is nature
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« Reply #329 on: Saturday, May 14, 2016, 20:18:06 » |
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My little boys 3rd word that he's learnt is cheese!! Very TEFish!
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