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LOG IN Forgot Login? Register General Discussion • Trading Post • Non-Film Score Discussion  Profile • Preferences • Community Rules • Help/Contact • Search Board Search Terms:  Search Within:  topics posts since 2019 2018 posts 2017 posts 2016 posts 2015 posts 2014 posts 2013 posts 2012 posts 2011 posts 2010 posts 2009 posts 2008 posts 2007 posts 2006 posts 2005 posts 2004 posts 2003 posts 2002 posts 2001 posts 2000 posts users  search tips  You must log in or register to post.   Go to page:  1 2 3 4 5 6 7 8 9 10      Non-Film Score Discussion: My current favourite cheese is...    FIRST   PRIOR   1 2 3 4    NEXT   LAST   Last Post   Posted:   Nov 17, 2012 - 11:37 AM     By:   Timmer   (Member) I love a good Double Gloucester, I suspect Vaughan Williams may have approved.    Posted:   Nov 17, 2012 - 1:20 PM     By:   mastadge   (Member) Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. An odd name, given that Manchego is made from sheep's milk!    Posted:   Nov 17, 2012 - 3:55 PM     By:   Christopher Kinsinger   (Member) ...I'm getting the definite impression that if anyone comes here and says WHITE AMERICAN, he's likely to be tarred and feathered...    Posted:   Nov 17, 2012 - 4:06 PM     By:   Tall Guy   (Member) Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. An odd name, given that Manchego is made from sheep's milk! I don't make it, pal, I only buy it!    Posted:   Nov 17, 2012 - 4:07 PM     By:   Tall Guy   (Member) ...I'm getting the definite impression that if anyone comes here and says WHITE AMERICAN, he's likely to be tarred and feathered... Sorry, Chris, but we're talking about cheese, here TG    Posted:   Nov 17, 2012 - 4:24 PM     By:   Christopher Kinsinger   (Member) ...I'm getting the definite impression that if anybody comes here and says VELVEETA, he's likely to be tarred and feathered...    Posted:   Nov 17, 2012 - 4:27 PM     By:   Tall Guy   (Member) ...I'm getting the definite impression that if anybody comes here and says VELVEETA, he's likely to be tarred and feathered... I had to look that one up. Apparently, it's a mixture of milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate, contains less than 2% of salt, calcium phosphate, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, enzymes, apocarotenal (color), annatto (color), cheese culture. Glad they squeezed some cheese in there at the end! TG    Posted:   Nov 17, 2012 - 4:28 PM     By:   Tall Guy   (Member) How would you know if your eating moldy cheese? When I see spots of blueish green color and fuzzy white borders I tend to avoid it. Just get it down your neck and stop being so fussy! TG    Posted:   Nov 17, 2012 - 4:43 PM     By:   CinemaScope   (Member) ...I'm getting the definite impression that if anybody comes here and says VELVEETA, he's likely to be tarred and feathered... America has given the world some great things, but cheese is not one of them...& neither is chocolate.    Posted:   Nov 17, 2012 - 4:45 PM     By:   ToneRow   (Member) Just get it down your neck and stop being so fussy! TG To paraphrase Uncle Fester in an episode of THE ADDAMS FAMILY: "you can feel them wiggling all the way down" Thumbs up for live bacteria cultures - the moldier the merrier!    Posted:   Nov 17, 2012 - 10:40 PM     By:   Adm Naismith   (Member) Smoked Gouda. Tillamook Cheddar. A nice Sheep's Milk Feta. Ricotta with salt & pepper.    Posted:   Nov 18, 2012 - 1:38 AM     By:   Tobias   (Member) My favourite cheese is Stureosten.    Posted:   Nov 18, 2012 - 2:08 AM     By:   MusicMad   (Member) We're very fond of cheeses, too, often buying what is on promotion. Having been shopping very recently we have a selection in the fridge including one new to us, as yet unopened: Lincet Chaource ... rather soft by the feel of it. Others at this time are: Cheddar ... the basic standard and probably most versatile in our diet. Double Gloucester Romant Reserve Gruyere French Camembert French Brie Le Roule Ossau-Iraty Feta and ... for shaving over pasta dishes: Parmigiano Reggiano. This may be a little excessive but given the deals the big supermarkets are doing it's a shame not to indulge! We also love the Drunken Goat's Cheese and Manchego but they're not on offer at the moment And I certainly don't reject Jarlsberg or Gouda (especially the aged), though I do generally avoid the very strong French soft cheeses and not all Sheep or Goats' cheeses are to my liking. A particular favourite sandwich of mine is Bavarian smoked ham with thin slices of French Brie ... on good quality bread. Yum! Mitch    Posted:   Nov 18, 2012 - 2:46 AM     By:   Tall Guy   (Member) A local firm here in Yorkshire was made to stop calling their product "feta" cheese, because it has protected designation and the Greek economy needs all the help it can get. The producer's ingenious solution was to re-name it Yorkshire Fine Fettle, and it remains a big seller. "Fine fettle", of course, is another way of saying "good condition". None the less, the average Athenian can make Yorkshire pudding without the full force of the EU coming down on them like a hundred of bricks...    Posted:   Nov 18, 2012 - 5:50 AM     By:   First Breath   (Member) I like most cheeses really. I'm a cheese-lover.    Posted:   Nov 18, 2012 - 7:48 AM     By:   MusicMad   (Member) .. None the less, the average Athenian can make Yorkshire pudding without the full force of the EU coming down on them like a hundred of bricks... Mmmm ... Yorkshire pud with Dolmades ... or souvlaki ... lovely! Perhaps the EU takes the view that nobody would be fooled into believing that the Athenian recipe works.    Posted:   Nov 18, 2012 - 11:27 AM     By:   Tall Guy   (Member) .. None the less, the average Athenian can make Yorkshire pudding without the full force of the EU coming down on them like a hundred of bricks... Mmmm ... Yorkshire pud with Dolmades ... or souvlaki ... lovely! Perhaps the EU takes the view that nobody would be fooled into believing that the Athenian recipe works. But that would mean a conscious and sensible decision. Was there ever one of those that came out of Brussels? I bought some Ossau-Iraty this afternoon on a whim after you mentioned it above. I'll let you know what I think shortly... C    Posted:   Nov 18, 2012 - 5:33 PM     By:   DOGBELLE   (Member) ok it's sunday. it's football bring out the cheese wiz    Posted:   Nov 19, 2012 - 5:17 AM     By:   Tall Guy   (Member) I bought some Ossau-Iraty this afternoon on a whim after you mentioned it above. I'll let you know what I think shortly... C Mitch - fortunately for you, I like it! But I don't think we'll be buying it much, given what they charged for a mere sliver. C    Posted:   Nov 19, 2012 - 6:10 AM     By:   MusicMad   (Member) I bought some Ossau-Iraty this afternoon on a whim after you mentioned it above. I'll let you know what I think shortly... C Mitch - fortunately for you, I like it! But I don't think we'll be buying it much, given what they charged for a mere sliver. C Ah, count the quality ... not the quantity! I don't think we'd fill a sandwich or put it on toast and it is a rare purchase for us (this purchase was part of Tesco's buy three for two promotion). Mitch     Non-Film Score Discussion: My current favourite cheese is...    << < 1 2 3 4  > >>  Go to page:  1 2 3 4 5 6 7 8 9 10   First Post    General Discussion • Trading Post • Non-Film Score Discussion  Profile • Preferences • Community Rules • Help/Contact • Search Board You must log in or register to post.   Go to page:  1 2 3 4 5 6 7 8 9 10

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