Hi
My beloved Danish cheese, had a few birthdays already, but still going strong(er) ?
![Image 12.08.2020 at 16.53.jpg]( "Image 12.08.2020 at 16.53.jpg")
My beloved Danish cheese, had a few birthdays already, but still going strong(er) ?
Got a tip for us?
Let us know
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The Cheese thread.......
- Thread starter rhett7660
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Bought some Gorgonzola Dolcelatte, Stilton, and Red Leicester today.
Purchased Gorgonzola Cremosa, Bleu d'Auvergne, Stilton, Camembert Rustique, aged Comte, and Idiazabal.
Bad cheesy puns not welcome here!
I had to look uo Idiazabal and it looks scrumptious. I am familiar with sheep's milk cheeses from the Basque regions of France and Spain and they are all excellent.
It is very tasty; and, if you like that style, Ossau-Iraty is also well worth trying to track down.
This afternoon, I purchased some seasonal Stilton, along with a generous slice of Gorgonzola Cremosa, and Camembert Rustique, and aged Comte.
Purchased a selection of cheeses today: Bleu d'Auvergne, Gorgonzola Cremosa, Stilton, Taleggio, Abondance, Camembert, St Nectaire, and 30 month old Comte.
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A hamper - a gift - arrived at my door this evening: Among other cheeses, it contained: Roquefort, Durrus, Cheddar, Comte, Parmigiano Reggiano, Crozier Blue, Vacherin Mont D'Or, and Flacon De Savoie.
Yesterday, I enjoyed a seasonal treat, a baked Camembert, with slivers of garlic, thyme, and also drizzled with a little olive oil and white wine.
Limburger on multigrain toast (rye is preferred). From the only Limburger dairy in North America (Wisconsin). Stinky but delicious.
Wisconsin eh? Figures, kidding sounds great. Me love a stinky cheese.
Oh, man, (woman, child, person, fellow poster on MR) my mouth is positively salivating at the thought of Limburger on rye bread. Yum. Serious yum.
You both have good taste! Most people underappreciate cheeses like this. That's ok, though, as it means they're usually not sold out.
Agreed, most people do not sufficiently appreciate the stinky - or aromatic - cheeses, but I absolutely love them - and would make the argument that a properly stocked cheeseboard is incomplete without at least one such cheese adorning the board.
You forget just how good a well-stocked cheeseboard can be.
This evening, I dined on the well-stocked contents of a cheeseboard, served with toasted rye bread: Stilton, Bleu d'Auvergne, Gorgonzola Cremosa, Camembert Rustique, Taleggio, St Nectaire, Abondance, aged Comte.
This evening, I dined on the well-stocked contents of a cheeseboard, served with toasted rye bread: Stilton, Bleu d'Auvergne, Gorgonzola Cremosa, Camembert Rustique, Taleggio, St Nectaire, Abondance, aged Comte.