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BS: Cheesey reminiscences!

Dave the Gnome 12 Aug 19 - 04:27 PM
Steve Shaw 12 Aug 19 - 06:11 PM
Dave Hanson 13 Aug 19 - 02:47 AM
Dave the Gnome 13 Aug 19 - 02:48 AM
Steve Shaw 13 Aug 19 - 04:42 AM
Dave Hanson 13 Aug 19 - 07:16 AM
Steve Shaw 13 Aug 19 - 09:04 AM
Jon Freeman 13 Aug 19 - 09:40 AM
Raggytash 13 Aug 19 - 10:04 AM
Jon Freeman 13 Aug 19 - 01:02 PM
Raggytash 13 Aug 19 - 03:24 PM
Mrrzy 14 Aug 19 - 02:04 PM
Thompson 14 Aug 19 - 02:43 PM
Steve Shaw 14 Aug 19 - 04:00 PM
Mrrzy 16 Aug 19 - 01:19 PM
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Subject: RE: BS: Cheesey reminiscences!
From: Dave the Gnome
Date: 12 Aug 19 - 04:27 PM

I have a slight allergy to mature Cheddar. Nothing serious. Just get a bit of pricky skin and occasionally it triggers a mild bout of asthma. No other cheese does it so I tend to stick to the others. Still enjoy mature Cheddar occasionally though.


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Subject: RE: BS: Cheesey reminiscences!
From: Steve Shaw
Date: 12 Aug 19 - 06:11 PM

If you like Cathedral City Extra Mature, Dave H, do try Wookey Hole cave-aged. You can pick up a lump from M&S for £2.50.

If cheddar gives you prickly skin, Dave, try putting it in your mouth instead... :-)


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Subject: RE: BS: Cheesey reminiscences!
From: Dave Hanson
Date: 13 Aug 19 - 02:47 AM

I'll try that Steve, trouble is at the moment my fridge is overflowing with cheese, everytime someone recommends something I've not had before I give it a try.

I grew up never tasting cheese because my parents never ate it, whilst on an exercise when I was in the army we ran out of food except for some tins [ yes tins ] of compo ration cheese and 2 day old army bread, our troop corporal scrounged up some onions from somewhere and it was cheese and onion sandwiches or nothing, I've been hooked on cheese ever since [ 1966 ]

Dave H


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Subject: RE: BS: Cheesey reminiscences!
From: Dave the Gnome
Date: 13 Aug 19 - 02:48 AM

I used to say try putting it in your mouth to...

Oh, hang on. Not here.


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Subject: RE: BS: Cheesey reminiscences!
From: Steve Shaw
Date: 13 Aug 19 - 04:42 AM

When I were a lad there was cooking cheese (aka cheddar), crumbly Lancs, Danish Blue and occasional lumps of something rubbery dyed orange. That was it. Unless you count Dairylea as cheese, which I don't (I don't even count it as food).

What about rind? I eat all rind unless it's cloth or wax but in moderation. The cheese is the point of the thing...


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Subject: RE: BS: Cheesey reminiscences!
From: Dave Hanson
Date: 13 Aug 19 - 07:16 AM

Camambert wouldn't be the same without the rind.

Dave H


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Subject: RE: BS: Cheesey reminiscences!
From: Steve Shaw
Date: 13 Aug 19 - 09:04 AM

I was thinking more of mouldy rinds on hard cheeses...


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Subject: RE: BS: Cheesey reminiscences!
From: Jon Freeman
Date: 13 Aug 19 - 09:40 AM

I think just about everyone would agree that the rind on Camembert is very much part of the cheese but things are more debatable with other cheese.

There is a difference with Stilton in our family for example. I will take a lengthwise slice from a wedge and eat the lot. My father is more of a “scooper” and that can leave the cheese with quite a thick outside part nobody wants to eat.


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Subject: RE: BS: Cheesey reminiscences!
From: Raggytash
Date: 13 Aug 19 - 10:04 AM

Its very good for cooking John. Try it grated on top of a cottage pie!


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Subject: RE: BS: Cheesey reminiscences!
From: Jon Freeman
Date: 13 Aug 19 - 01:02 PM

Will remember that one, thanks Raggy.


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Subject: RE: BS: Cheesey reminiscences!
From: Raggytash
Date: 13 Aug 19 - 03:24 PM

Should add John take it easy with the salt when preparing the cottage pub. Stilton can be very salty in it's own right.


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Subject: RE: BS: Cheesey reminiscences!
From: Mrrzy
Date: 14 Aug 19 - 02:04 PM

I have been seeing recipes that say put the rind of parmesan in your spaghetti sauce and take it (the rind) out before serving. Any of you do that?


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Subject: RE: BS: Cheesey reminiscences!
From: Thompson
Date: 14 Aug 19 - 02:43 PM

Comté is the best-selling cheese in France. I'm fond of the stuff.

We have lots of good craft cheeses in Ireland since immigration became a thing here - also lots of fantastic restaurants around the south and west coasts especially; local kids went away to work and came back with Japanese or Somalian or French spouses and set up food stalls and cafes in buses and formal restaurants.

Isn't it true that they call the bries Maria?


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Subject: RE: BS: Cheesey reminiscences!
From: Steve Shaw
Date: 14 Aug 19 - 04:00 PM

Absolutely. Every time. And in risottos. And the rind is the cook's treat at the end of cooking. No Parmesan rind has ever been discarded in our house.


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Subject: RE: BS: Cheesey reminiscences!
From: Mrrzy
Date: 16 Aug 19 - 01:19 PM

Thompson: No. Just... No.


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