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Author Topic: Cheese  (Read 134548 times)
SuperBosnian

« Reply #315 on: Monday, November 30, 2015, 18:03:04 »

I bet none of you have ever had Travnički or Livanjski..
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Pete

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« Reply #316 on: Monday, November 30, 2015, 18:19:40 »

One cheese I would definitely give a miss is Casu Marzu

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

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Batch
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« Reply #317 on: Monday, November 30, 2015, 19:06:21 »

my mum eats this shit, it's smell alone makes me retch.

http://www.germandeli.com/Birkenstock-Mainzer-Harzer-Kse-German-Hand-Cheese-200g
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adje

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« Reply #318 on: Monday, November 30, 2015, 19:23:26 »

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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Ells

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« Reply #319 on: Wednesday, December 2, 2015, 00:34:30 »

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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sonicyouth

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« Reply #320 on: Wednesday, December 2, 2015, 06:14:46 »

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

« Reply #321 on: Wednesday, December 2, 2015, 12:17:03 »

Beaufort, from the Savoie region. Ultimate cheese.
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Honkytonk

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« Reply #322 on: Wednesday, December 2, 2015, 14:09:14 »

my mum eats this shit, it's smell alone makes me retch.

http://www.germandeli.com/Birkenstock-Mainzer-Harzer-Kse-German-Hand-Cheese-200g
Eurgh, 'hand cheese'? What in the hell?
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Talk Talk

« Reply #323 on: Wednesday, December 2, 2015, 21:29:06 »

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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« Reply #324 on: Tuesday, February 16, 2016, 22:08:49 »

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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Talk Talk

« Reply #325 on: Wednesday, February 17, 2016, 00:41:20 »

I really think that we need to rub each others cheeses Ells
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Red Frog
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« Reply #326 on: Wednesday, February 17, 2016, 09:04:23 »

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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Chubbs

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« Reply #327 on: Saturday, May 14, 2016, 20:06:30 »

Picked up some of this today, im close to eating the whole thing in one sitting. Its phenomenal
http://www.waitrose.com/shop/DisplayProductFlyout?productId=260130
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Ginginho

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« Reply #328 on: Saturday, May 14, 2016, 20:16:22 »

ooh, might have to give that a go to see if it's as good as Snowdonia Black Bomber.
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Jamiesfuturewife
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« Reply #329 on: Saturday, May 14, 2016, 20:18:06 »

My little boys 3rd word that he's learnt is cheese!! Very TEFish!
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