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Camembert
For Unitedstatesian contributors:
Do you have a preferred camembert generally available here? I got hooked on eating it at breakfast a couple of years back in France and I just love the stuff. And I can find a number of brands here, but some are much better than others? I read that unless it says "de Normandie" richer flavor/higher quality should not be expected. Right now I have Président Camembert which indicates its' distributed from (USA) but does not say where it is made. Any preferences by brand? |
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Camembert
On Thu, 31 Jan 2013 09:57:20 -0800, gtr > wrote:
> For Unitedstatesian contributors: > > Do you have a preferred camembert generally available here? I got > hooked on eating it at breakfast a couple of years back in France and I > just love the stuff. And I can find a number of brands here, but some > are much better than others? > > I read that unless it says "de Normandie" richer flavor/higher quality > should not be expected. Right now I have Président Camembert which > indicates its' distributed from (USA) but does not say where it is made. > > Any preferences by brand? I only buy soft cheese by the wedge; mainly so I can see how soft it is and if it's not super soft, I won't buy it. Ile de France is a decent brand to look for. I always buy double cream and triple if it's a choice. That said: I prefer brie these days with Cambazola as runner up (depending on how I plan to use them). -- Food is an important part of a balanced diet. |
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Camembert
gtr wrote:
> Do you have a preferred camembert generally available here? I like Delice better than the others found around here. It only comes in a big wheel, if that matters (no 8-oz minis). |
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Camembert
On Thu, 31 Jan 2013 10:44:12 -0800, sf > wrote:
> Cambazola I always misspell Cambozola, sorry. -- Food is an important part of a balanced diet. |
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Camembert
"gtr" > wrote in message news:2013013109572023406-xxx@yyyzzz... > For Unitedstatesian contributors: > > Do you have a preferred camembert generally available here? I got hooked > on eating it at breakfast a couple of years back in France and I just love > the stuff. And I can find a number of brands here, but some are much > better than others? > > I read that unless it says "de Normandie" richer flavor/higher quality > should not be expected. Right now I have Président Camembert which > indicates its' distributed from (USA) but does not say where it is made. > > Any preferences by brand? One of the best that is pretty available is Le Chatelain, with a picture below. The previously mentioned Cambozola is not a Camembert, Ile de France is bad flat paste and President is made in the US and cleverly packaged so that is not obvious. If you can find on from Normandie it has a good chance of being good, depending on how it was handled; as you know from France, it must be soft and fresh. If you are near a Whole Foods they are bringing in a couple of excellent Camemberts, but do remember that they are all pasteurized milk; raw milk "Cams," which you got in France, are illegal unless domestically produced. <http://www.greatcheese.com/cheese/le-chatelain.php> pavane |
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Camembert
"George M. Middius" > wrote in message ... > gtr wrote: > >> Do you have a preferred camembert generally available here? > > I like Delice better than the others found around here. It only comes in a > big > wheel, if that matters (no 8-oz minis). Well, a big oval, really, four pounds or so. About ten years ago Anco, one of its main distributors, started distributing an 8-ounce oval form of Delice, packed in a nice cardboard container. We carried it at Whole Foods, it was popular and sold well. In fact, Publix carried it in its gourmet cheese displays. Then it suddenly disappeared. Our rep said that these things happen. Yes, they do. Sad. pavane |
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Camembert
On Thu, 31 Jan 2013 10:44:12 -0800, sf > wrote:
>On Thu, 31 Jan 2013 09:57:20 -0800, gtr > wrote: > >> For Unitedstatesian contributors: >> >> Do you have a preferred camembert generally available here? I got >> hooked on eating it at breakfast a couple of years back in France and I >> just love the stuff. And I can find a number of brands here, but some >> are much better than others? >> >> I read that unless it says "de Normandie" richer flavor/higher quality >> should not be expected. Right now I have Président Camembert which >> indicates its' distributed from (USA) but does not say where it is made. >> >> Any preferences by brand? > >I only buy soft cheese by the wedge; mainly so I can see how soft it >is and if it's not super soft, I won't buy it. Ile de France is a >decent brand to look for. I always buy double cream and triple if >it's a choice. That said: I prefer brie these days with Cambazola as >runner up (depending on how I plan to use them). Buying soft cheese by the wheel is a sensual experience ;o) I always stroke and press the center of the wheel. Even if the cheese is cold, you can tell if the soft center is developed and how much. You will be able to feel if it is still hard. Janet US |
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Camembert
Janet Bostwick > wrote:
> >Buying soft cheese by the wheel is a sensual experience ;o) I always >stroke and press the center of the wheel. Even if the cheese is cold, >you can tell if the soft center is developed and how much. You will >be able to feel if it is still hard. I'd like for you to check my sausage. |
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Camembert
On Jan 31, 2:08*pm, "pavane" > wrote:
> > One of the best that is pretty available is Le Chatelain, with a > picture below. The previously mentioned Cambozola is not a > Camembert, Ile de France is bad flat paste and President is > made in the US and cleverly packaged so that is not obvious. > > If you can find on from Normandie it has a good chance of being > good, depending on how it was handled; as you know from > France, it must be soft and fresh. If you are near a Whole Foods > they are bringing in a couple of excellent Camemberts, but do > remember that they are all pasteurized milk; raw milk "Cams," > which you got in France, are illegal unless domestically produced. > <http://www.greatcheese.com/cheese/le-chatelain.php> > > pavane That's the problem with cheese in the US. The best cheese is usually raw milk and that is very difficult to get. That said, there are a few very good US cheeses. http://www.richardfisher.com |
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Camembert
On Fri, 1 Feb 2013 01:36:47 -0600, Sqwertz >
wrote: >On Thu, 31 Jan 2013 14:46:28 -0700, Janet Bostwick wrote: > >> Buying soft cheese by the wheel is a sensual experience ;o) I always >> stroke and press the center of the wheel. Even if the cheese is cold, >> you can tell if the soft center is developed and how much. You will >> be able to feel if it is still hard. > >Brie gets firmer as it ages. > >-sw Doesn't really make a difference. You're looking for consistent softness all over the cheese. If it has hard spots, leave it at the store for someone who does grocery shopping by just pulling something off the shelf and sticking it in their cart. Janet US |
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Camembert
On 2013-02-01 13:06:14 +0000, Helpful person said:
>> If you can find on from Normandie it has a good chance of being >> good, depending on how it was handled; as you know from >> France, it must be soft and fresh. If you are near a Whole Foods >> they are bringing in a couple of excellent Camemberts, but do >> remember that they are all pasteurized milk; raw milk "Cams," >> which you got in France, are illegal unless domestically produced. I was under the impression that US cheese had to be made from pasteurized, whether foreign or domestic. > That's the problem with cheese in the US. The best cheese is usually > raw milk and that is very difficult to get. How difficult? > That said, there are a few very good US cheeses. And what are those? |
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Camembert
On 2/1/13 10:42 AM, gtr wrote:
>> That said, there are a few very good US cheeses. > > And what are those? One opinion: There are dozens of good (but not great) cheeses made in the US by small producers. Among those in wide distribution, anything from Cowgirl, Rogue, or Jasper Hill will be decent. For our taste, the two best American cheeses both come from Meadow Creek Dairy in Virginia: Grayson (which they liken to a Tallegio or Livarot) and Appalachian (think Tomme). If you like mature (i.e., stinky) cheeses, mature Grayson is sublime. IMO, much as I love Anchor Steam and the overall contributions of the Maytag family, Maytag Blue is an abomination. It tastes like the random concoction of an eight year old with his first chemistry set. -- Larry |
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Camembert
On 2013-02-01 16:09:10 +0000, pltrgyst said:
> On 2/1/13 10:42 AM, gtr wrote: > >>> That said, there are a few very good US cheeses. >> >> And what are those? > > One opinion: > > There are dozens of good (but not great) cheeses made in the US by > small producers. > > Among those in wide distribution, anything from Cowgirl, Rogue, or > Jasper Hill will be decent. > > For our taste, the two best American cheeses both come from Meadow > Creek Dairy in Virginia: Grayson (which they liken to a Tallegio or > Livarot) and Appalachian (think Tomme). If you like mature (i.e., > stinky) cheeses, mature Grayson is sublime. Duly noted! Thanks. > IMO, much as I love Anchor Steam and the overall contributions of the > Maytag family, Maytag Blue is an abomination. It tastes like the random > concoction of an eight year old with his first chemistry set. I sure like the Cowgirl blue. Do you have any nationa/regional chains where you tend to buy quality cheeses? |
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Camembert
On Feb 1, 10:42*am, gtr > wrote:
> On 2013-02-01 13:06:14 +0000, Helpful person said: > > I was under the impression that US cheese had to be made from > pasteurized, whether foreign or domestic. > > > That's the problem with cheese in the US. *The best cheese is usually > > raw milk and that is very difficult to get. > > How difficult? > > > That said, there are a few very good US cheeses. > > And what are those? I have difficulty remembering the cheese names unless I'm at the Deli. However, there's Point Reyes (blue), Wisconsin Mountain (a Swiss style cheese) and some Vermont cheddars. At Zingerman's Deli all the cheese is wonderful. http://www.zingermans.com/Category.a...rican_beauties http://www.richardfisher.com |
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Camembert
On 2013-02-01 17:21:12 +0000, Helpful person said:
>>> That said, there are a few very good US cheeses. >> >> And what are those? > > I have difficulty remembering the cheese names unless I'm at the > Deli. Precisely my dilemma with the Camembert! I've had a few good ones, but can never remember which is which. > However, there's Point Reyes (blue), Wisconsin Mountain (a Swiss style > cheese) and some Vermont cheddars. > > At Zingerman's Deli all the cheese is wonderful. > http://www.zingermans.com/Category.a...rican_beauties > > http://www.richardfisher.com Particularly, I assume, if you live nearby. |
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Camembert
"pltrgyst" > wrote in message ... > On 2/1/13 10:42 AM, gtr wrote: > >>> That said, there are a few very good US cheeses. >> >> And what are those? > > One opinion: > > There are dozens of good (but not great) cheeses made in the US by small > producers. > > Among those in wide distribution, anything from Cowgirl, Rogue, or Jasper > Hill will be decent. > > For our taste, the two best American cheeses both come from Meadow Creek > Dairy in Virginia: Grayson (which they liken to a Tallegio or Livarot) and > Appalachian (think Tomme). If you like mature (i.e., stinky) cheeses, > mature Grayson is sublime. > > IMO, much as I love Anchor Steam and the overall contributions of the > Maytag family, Maytag Blue is an abomination. It tastes like the random > concoction of an eight year old with his first chemistry set. > > -- Larry > |
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Camembert
"pltrgyst" > wrote in message ... > On 2/1/13 10:42 AM, gtr wrote: > >>> That said, there are a few very good US cheeses. >> >> And what are those? > > One opinion: > > There are dozens of good (but not great) cheeses made in the US by small > producers. > > Among those in wide distribution, anything from Cowgirl, Rogue, or Jasper > Hill will be decent. > > For our taste, the two best American cheeses both come from Meadow Creek > Dairy in Virginia: Grayson (which they liken to a Tallegio or Livarot) and > Appalachian (think Tomme). If you like mature (i.e., stinky) cheeses, > mature Grayson is sublime. > > IMO, much as I love Anchor Steam and the overall contributions of the > Maytag family, Maytag Blue is an abomination. It tastes like the random > concoction of an eight year old with his first chemistry set. Agree with all you have written. Add Marin County Cheese (Rouge et Noir), Blythedale Camembert, and many of the new Blues (Winter Park Cheese and many others.) For some reason the US is making very good Blues. Except, as you note, Maytag. Something went wrong there. Point Reyes is making the cheese that Maytag started trying to make. And Point Reyes is a raw milk cheese, btw. Oh, Add Vermont Butter and Cheese Company in general, and Cypress Grove for all sorts of clever goat cheeses. pavane |
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Camembert
"gtr" > wrote in message news:2013020108563428287-xxx@yyyzzz... > On 2013-02-01 16:09:10 +0000, pltrgyst said: > >> On 2/1/13 10:42 AM, gtr wrote: >> >>>> That said, there are a few very good US cheeses. >>> >>> And what are those? >> >> One opinion: >> >> There are dozens of good (but not great) cheeses made in the US by small >> producers. >> >> Among those in wide distribution, anything from Cowgirl, Rogue, or Jasper >> Hill will be decent. >> >> For our taste, the two best American cheeses both come from Meadow Creek >> Dairy in Virginia: Grayson (which they liken to a Tallegio or Livarot) >> and Appalachian (think Tomme). If you like mature (i.e., stinky) cheeses, >> mature Grayson is sublime. > > Duly noted! Thanks. > >> IMO, much as I love Anchor Steam and the overall contributions of the >> Maytag family, Maytag Blue is an abomination. It tastes like the random >> concoction of an eight year old with his first chemistry set. > > I sure like the Cowgirl blue. > > Do you have any nationa/regional chains where you tend to buy quality > cheeses? Whole Foods, Trader Joe's, Fairview, Wegmans ... you have to check locally. For me, only Whole Foods is available. pavane |
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Camembert
"Helpful person" > wrote in message ... > On Feb 1, 10:42 am, gtr > wrote: >> On 2013-02-01 13:06:14 +0000, Helpful person said: >> >> I was under the impression that US cheese had to be made from >> pasteurized, whether foreign or domestic. >> >> > That's the problem with cheese in the US. The best cheese is usually >> > raw milk and that is very difficult to get. >> >> How difficult? >> >> > That said, there are a few very good US cheeses. >> >> And what are those? > > I have difficulty remembering the cheese names unless I'm at the > Deli. However, there's Point Reyes (blue), Wisconsin Mountain (a > Swiss style cheese) and some Vermont cheddars. > > At Zingerman's Deli all the cheese is wonderful. > http://www.zingermans.com/Category.a...rican_beauties > > http://www.richardfisher.com Agree, and they pack things beautifully. They have a great eclectic catalog. Neat store. pavane |
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Camembert
"gtr" > wrote in message news:2013020107421418498-xxx@yyyzzz... > On 2013-02-01 13:06:14 +0000, Helpful person said: > >>> If you can find on from Normandie it has a good chance of being >>> good, depending on how it was handled; as you know from >>> France, it must be soft and fresh. If you are near a Whole Foods >>> they are bringing in a couple of excellent Camemberts, but do >>> remember that they are all pasteurized milk; raw milk "Cams," >>> which you got in France, are illegal unless domestically produced. > > I was under the impression that US cheese had to be made from > pasteurized, whether foreign or domestic. ................... Not true. Fresh or aged-under-60-day cheeses, now that is a problem. Aged over 60 days, no problem, for instance Parmigiano Reggiano is a raw milk cheese, as are many Cheddars. And Point Reyes Blue. Actually numerous numerous cheeses. Just look them up. pavane |
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Camembert
On 2013-02-01 18:38:37 +0000, pavane said:
>> I was under the impression that US [distributed] cheese had to be made >> from pasteurized, whether foreign or domestic. > .................. > Not true. Fresh or aged-under-60-day cheeses, now that is a problem. Ah, that's right. I've been told that before but keep forgetting! > Aged over 60 days, no problem, for instance Parmigiano Reggiano is a > raw milk cheese, as are many Cheddars. And Point Reyes Blue. > Actually numerous numerous cheeses. Just look them up. > > pavane |
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Camembert
gtr wrote:
> pltrgyst said: >> gtr wrote: > >>>> That said, there are a few very good US cheeses. > >>> And what are those? > >> There are dozens of good (but not great) cheeses made in the US by >> small producers. Also medium size producers that are okay for every day cheeses. There are regional producers that make large amounts of cheddar, swiss, cobly that are just fine. Below the level of "very good" but when eating an every day cheese price matters somewhat. If you like Mexican fresh cheeses or the various sorts most of those are now made in the US as well. To me these rank in the every day category not gourmet types. >> Among those in wide distribution, anything from Cowgirl, Rogue, or >> Jasper Hill will be decent. > >> For our taste, the two best American cheeses both come from Meadow >> Creek Dairy in Virginia: Grayson (which they liken to a Tallegio or >> Livarot) and Appalachian (think Tomme). If you like mature (i.e., >> stinky) cheeses, mature Grayson is sublime. There's only one place left that still makes a limberger style cheese. Now that they have started selling cheddars aged 8-12 years I have begun to like Wisconsin ones aged that long better than Canadian extra sharp like Black Diamond. It's a different cheedar style then Glouster or Chesire so they don't compete head to head the way they do with Canadian sharp cheddars. >> IMO, much as I love Anchor Steam and the overall contributions of the >> Maytag family, Maytag Blue is an abomination. It tastes like the random >> concoction of an eight year old with his first chemistry set. > > I sure like the Cowgirl blue. Yet Maytag Blue is one of the highest rated moldy cheeses made in the US. > Do you have any nationa/regional chains where you tend to buy quality cheeses? Dominics carries a variety. On the west coast they are known as Vons. Not sure if they are a part of the Safeway or Kroger umbrella. Wisconsin based Woodmans is a small chain of very large grocery stores. They carry many Wisconsin cheeses as would be expected. They do range from very good through inexpensive/unoffensive. |
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Camembert
On Fri, 1 Feb 2013 20:36:34 +0000 (UTC), Doug Freyburger
> wrote: > Yet Maytag Blue is one of the highest rated moldy cheeses made in the > US. Back in the days before cheese counters at the grocery store were so well stocked, I bought my cheeses from a real cheese monger and that's when I discovered that I like my blues creamy and mild (better to eat with pears). It's also why I like Cambozola so much. I make a salad that's roasted endive and roasted pears which is supposed to use gorgonzola but I prefer Cambozola instead. -- Food is an important part of a balanced diet. |
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Camembert
On 2013-02-01 20:36:34 +0000, Doug Freyburger said:
> If you like Mexican fresh cheeses or the various sorts most of those are > now made in the US as well. To me these rank in the every day category > not gourmet types. I guess I like gourment types "every day". Most mexican cheese are either too bland or too salty. Same as with middle-eastern string cheeses, way too much salt for me. >> I sure like the Cowgirl blue. > > Yet Maytag Blue is one of the highest rated moldy cheeses made in the > US. I see it has detractors, but I've enjoyed it many times. Maybe it's changed as its distribution has (apparently) grown. >> Do you have any nationa/regional chains where you tend to buy quality cheeses? > > Dominics carries a variety. On the west coast they are known as Vons. > Not sure if they are a part of the Safeway or Kroger umbrella. There may be some stocking differences to go along with the name change. I can never find Camembert there. > Wisconsin based Woodmans is a small chain of very large grocery stores. > They carry many Wisconsin cheeses as would be expected. They do range > from very good through inexpensive/unoffensive. |
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Camembert
On Feb 1, 11:09*am, pltrgyst > wrote:
> On 2/1/13 10:42 AM, gtr wrote: > > One opinion: > > There are dozens of good (but not great) cheeses made in the US by small > producers. > I beg to differ. There most certainly are world class cheeses in the US. I am aware of two although there must be more. Point Reyes is a superb blue cheese (California) Great Lakes Cheshire is another. (Michigan) (It was made by an independent who tended his own cows to control the milk quality. Since then, after being discontinued, it has gone through a few changes and has now almost reached its previous pinnacle. It was, and maybe still is, superior to the Cheshire cheese available in Britain, even from Neal's Yard Dairy.) http://www.richardfisher.com |
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Camembert
"Helpful person" > wrote in message ... > On Feb 1, 11:09 am, pltrgyst > wrote: >> On 2/1/13 10:42 AM, gtr wrote: >> >> One opinion: >> >> There are dozens of good (but not great) cheeses made in the US by small >> producers. >> > I beg to differ. There most certainly are world class cheeses in the > US. I am aware of two although there must be more. > > Point Reyes is a superb blue cheese (California) > > Great Lakes Cheshire is another. (Michigan) (It was made by an > independent who tended his own cows to control the milk quality. > Since then, after being discontinued, it has gone through a few > changes and has now almost reached its previous pinnacle. It was, and > maybe still is, superior to the Cheshire cheese available in Britain, > even from Neal's Yard Dairy.) > > http://www.richardfisher.com How interesting. That cheese is produced by Zingerman's, and available through their catalog. And Zingerman's also carries Stichelton, which really interests me. My tastes in Cheddar rise and set with Neal's Yard's Montgomery and Keen's, although some very interesting US made wrapped Cheddar are appearing, mainly Cabot by Jasper Hills, and Fiscalini, both very promising although they need a bit sweeter grass going into the cows. Thank you for that information, you have opened a few new lines in Cheshire and English Blue to be found and followed. And nothing melts like Cheshire... pavane |
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Camembert
Another report from the bizarre reality on Planet Sqwishy.
> Brie gets firmer as it ages. And mold gets smaller, and hair grows shorter. Amazing! |
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"Doug Freyburger" > wrote in message ... >> > Now that they have started selling cheddars aged 8-12 years I have begun > to like Wisconsin ones aged that long better than Canadian extra sharp > like Black Diamond. 2, 3 and 5yr old Ontario cheddars are widely available and 7 and 9yr old in specialist cheese shops in Canada. Even the 2yr old have a superior flavour to the "extra-sharp" varieties. So it doesn't surprise me that you prefer the older Wisconsin cheeses. >It's a different cheedar style then Glouster or > Chesire so they don't compete head to head the way they do with Canadian > sharp cheddars. > Cheshire is a completely different style of cheese to Cheddar. It is crumbly and tends to be slightly saltier. Gloucester and Leicester cheeses these days are not much different to a mild, commercial cheddar. I used to return from trips to the UK with chunks of genuine, Farmhouse Cheddar, complete with the rind. Then I discovered the mature Ontario variety, which is superb in its own right. BTW, I wondered why the expensive English cheddar was disappearing so quickly from the fridge. Then I found out that my sons were putting slices of it in hamburger buns and nuking them in the mw for quick, cheese melt sandwiches!!! Graham |
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"George M. Middius" > wrote in message news > Another report from the bizarre reality on Planet Sqwishy. > >> Brie gets firmer as it ages. > > And mold gets smaller, and hair grows shorter. Amazing! Brie does get firmer as it ages, I don't know about mold. Hair just starts falling out. pavane |
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On Sat, 2 Feb 2013 11:06:01 -0700, "graham" > wrote:
snip >> >Cheshire is a completely different style of cheese to Cheddar. It is >crumbly and tends to be slightly saltier. Gloucester and Leicester cheeses >these days are not much different to a mild, commercial cheddar. >I used to return from trips to the UK with chunks of genuine, Farmhouse >Cheddar, complete with the rind. Then I discovered the mature Ontario >variety, which is superb in its own right. >BTW, I wondered why the expensive English cheddar was disappearing so >quickly from the fridge. Then I found out that my sons were putting slices >of it in hamburger buns and nuking them in the mw for quick, cheese melt >sandwiches!!! >Graham > Oh, No! not your good cheddar! You need a lockbox for it ;o) Janet US |
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"Janet Bostwick" > wrote in message ... > On Sat, 2 Feb 2013 11:06:01 -0700, "graham" > wrote: > snip >>> >>Cheshire is a completely different style of cheese to Cheddar. It is >>crumbly and tends to be slightly saltier. Gloucester and Leicester >>cheeses >>these days are not much different to a mild, commercial cheddar. >>I used to return from trips to the UK with chunks of genuine, Farmhouse >>Cheddar, complete with the rind. Then I discovered the mature Ontario >>variety, which is superb in its own right. >>BTW, I wondered why the expensive English cheddar was disappearing so >>quickly from the fridge. Then I found out that my sons were putting slices >>of it in hamburger buns and nuking them in the mw for quick, cheese melt >>sandwiches!!! >>Graham >> > Oh, No! not your good cheddar! You need a lockbox for it ;o) > Janet US > Not only that but following divorce, I didn't have a lot of "disposable" income so to economise, I bought 4 litre wine "boxes". You can guess the rest!!!! Graham |
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On Sat, 2 Feb 2013 11:39:40 -0700, "graham" > wrote:
snip >> >Not only that but following divorce, I didn't have a lot of "disposable" >income so to economise, I bought 4 litre wine "boxes". You can guess the >rest!!!! >Graham > I'm sorry, Graham, I didn't know. I hope things are smoothing out. Janet US |
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Camembert
On 2013-02-02 18:10:42 +0000, Janet Bostwick said:
> On Sat, 2 Feb 2013 11:06:01 -0700, "graham" > wrote: > snip >> Cheshire is a completely different style of cheese to Cheddar. It is >> crumbly and tends to be slightly saltier. Gloucester and Leicester cheeses >> these days are not much different to a mild, commercial cheddar. >> I used to return from trips to the UK with chunks of genuine, Farmhouse >> Cheddar, complete with the rind. Then I discovered the mature Ontario >> variety, which is superb in its own right. >> BTW, I wondered why the expensive English cheddar was disappearing so >> quickly from the fridge. Then I found out that my sons were putting slices >> of it in hamburger buns and nuking them in the mw for quick, cheese melt >> sandwiches!!! >> > Oh, No! not your good cheddar! You need a lockbox for it ;o) I've got to get with a really good cheddar I guess, since I've never really got with it. I'm going on a cheese excursion today, to Whole Foods and maybe I'll try to find some of the "lockbox cheddar". It's going to be an expensive afternoon, methinks. |
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Camembert
"Janet Bostwick" > wrote in message ... > On Sat, 2 Feb 2013 11:39:40 -0700, "graham" > wrote: > > snip >>> >>Not only that but following divorce, I didn't have a lot of "disposable" >>income so to economise, I bought 4 litre wine "boxes". You can guess the >>rest!!!! >>Graham >> > I'm sorry, Graham, I didn't know. I hope things are smoothing out. It was quite a few years ago. We have a civilized relationship, after all, we have grandchildren{:-) Graham |
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Camembert
"gtr" > wrote in message news:2013020211271646343-xxx@yyyzzz... > On 2013-02-02 18:10:42 +0000, Janet Bostwick said: > >> On Sat, 2 Feb 2013 11:06:01 -0700, "graham" > wrote: >> snip > >>> Cheshire is a completely different style of cheese to Cheddar. It is >>> crumbly and tends to be slightly saltier. Gloucester and Leicester >>> cheeses >>> these days are not much different to a mild, commercial cheddar. >>> I used to return from trips to the UK with chunks of genuine, Farmhouse >>> Cheddar, complete with the rind. Then I discovered the mature Ontario >>> variety, which is superb in its own right. >>> BTW, I wondered why the expensive English cheddar was disappearing so >>> quickly from the fridge. Then I found out that my sons were putting >>> slices >>> of it in hamburger buns and nuking them in the mw for quick, cheese melt >>> sandwiches!!! >>> >> Oh, No! not your good cheddar! You need a lockbox for it ;o) > > I've got to get with a really good cheddar I guess, since I've never > really got with it. I'm going on a cheese excursion today, to Whole Foods > and maybe I'll try to find some of the "lockbox cheddar". > > It's going to be an expensive afternoon, methinks. > Once in a while it's a good thing to treat yourself to something really good. My parents, who were quite poor, always averred that money spent on good quality food was never questioned. |
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Camembert
On Sat, 2 Feb 2013 11:27:16 -0800, gtr > wrote:
> I've got to get with a really good cheddar I guess, since I've never > really got with it. My grandparents loved that really dry English cheddar, but I never developed a liking for it. Hubby prefers milder, creamier American style cheddar - but I don't like that either. Haven't found a single "yellow" cheese that appeals enough to me to buy on purpose. > I'm going on a cheese excursion today, to Whole > Foods and maybe I'll try to find some of the "lockbox cheddar". > > It's going to be an expensive afternoon, methinks. If you find a place that gives you tastes, it won't be as expensive as you think! -- Food is an important part of a balanced diet. |
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Camembert
On Feb 1, 10:45*pm, "pavane" > wrote:
> > How interesting. That cheese is produced by Zingerman's, and > available through their catalog. And Zingerman's also carries > Stichelton, which really interests me. My tastes in Cheddar > rise and set with Neal's Yard's Montgomery and Keen's, > although some very interesting US made wrapped Cheddar > are appearing, mainly Cabot by Jasper Hills, and Fiscalini, > both very promising although they need a bit sweeter grass > going into the cows. Thank you for that information, you > have opened a few new lines in Cheshire and English Blue > to be found and followed. And nothing melts like Cheshire... > > pavane It's almost worth moving to Ann arbor for the food. (Shops, not restaurants). In addition to Zingerman's there's: Monahan's Seafood, an amazing fish market Durham's Tracklments, a world class smokery (fish and meats) Sparrows, As good a butcher as you will ever see All are within a furlong of each other. http://www.richardfisher.com |
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Camembert
"Helpful person" > wrote in message ... > On Feb 1, 10:45 pm, "pavane" > wrote: >> >> How interesting. That cheese is produced by Zingerman's, and >> available through their catalog. And Zingerman's also carries >> Stichelton, which really interests me. My tastes in Cheddar >> rise and set with Neal's Yard's Montgomery and Keen's, >> although some very interesting US made wrapped Cheddar >> are appearing, mainly Cabot by Jasper Hills, and Fiscalini, >> both very promising although they need a bit sweeter grass >> going into the cows. Thank you for that information, you >> have opened a few new lines in Cheshire and English Blue >> to be found and followed. And nothing melts like Cheshire... >> >> pavane > > It's almost worth moving to Ann arbor for the food. (Shops, not > restaurants). In addition to Zingerman's there's: > > Monahan's Seafood, an amazing fish market > Durham's Tracklments, a world class smokery (fish and meats) > Sparrows, As good a butcher as you will ever see > > All are within a furlong of each other. > > http://www.richardfisher.com Yes. I lived there for six months in 1969, all we had were the Pretzel Bell, Webers and Win Schulers. And a place that made wonderful hamburgers. I guess I trailblazed. pavane |
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Camembert
"Helpful person" > wrote in message ... > On Feb 1, 10:45 pm, "pavane" > wrote: >> >> How interesting. That cheese is produced by Zingerman's, and >> available through their catalog. And Zingerman's also carries >> Stichelton, which really interests me. My tastes in Cheddar >> rise and set with Neal's Yard's Montgomery and Keen's, >> although some very interesting US made wrapped Cheddar >> are appearing, mainly Cabot by Jasper Hills, and Fiscalini, >> both very promising although they need a bit sweeter grass >> going into the cows. Thank you for that information, you >> have opened a few new lines in Cheshire and English Blue >> to be found and followed. And nothing melts like Cheshire... >> >> pavane > > It's almost worth moving to Ann arbor for the food. (Shops, not > restaurants). In addition to Zingerman's there's: > > Monahan's Seafood, an amazing fish market > Durham's Tracklments, a world class smokery (fish and meats) > Sparrows, As good a butcher as you will ever see > > All are within a furlong of each other. > > http://www.richardfisher.com Yes. I lived there for six months in 1969, all we had were the Pretzel Bell, Webers and Win Schulers. And a place that made wonderful hamburgers. I guess I trailblazed. pavane |
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