Time for Christmas, then!
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
82 posts
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- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Time for Christmas, then!
Renée,
Your Christmas plans sound wonderful ..
All our best wishes for a healthy, successful and very fulfilling new year just ahead ..
Your Christmas plans sound wonderful ..
All our best wishes for a healthy, successful and very fulfilling new year just ahead ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Time for Christmas, then!
We are like Colin and eat the white meat.
Tony's dad only wanted the leg. Like my dad too.
Joan, one particular place was at Fontenay le Comte. A Logis that was packed with local diners in their excellent restaurant.
Luckily we booked when checking in, if we'd dallied, we would not have gotten a table.
I thought the local excellent cheese I tried to remember was Comte. But have tried it since over here, and am not sure, it wasn't that special (from Waitrose).
Maybe it will be better at the new cheese shop we have.
Is there a "special" comte cheese I should be looking for? Semi hard.
Tony's dad only wanted the leg. Like my dad too.
Joan, one particular place was at Fontenay le Comte. A Logis that was packed with local diners in their excellent restaurant.
Luckily we booked when checking in, if we'd dallied, we would not have gotten a table.
I thought the local excellent cheese I tried to remember was Comte. But have tried it since over here, and am not sure, it wasn't that special (from Waitrose).
Maybe it will be better at the new cheese shop we have.
Is there a "special" comte cheese I should be looking for? Semi hard.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Time for Christmas, then!
I'm not an expert on Comté, (feel free to ignore the following) but other hard cheeses vary significantly with producer and age. 'Cheddar' covers a significant range of tastes and textures . I know it hasn't got a PDO, but 'West Country Farmhouse Cheddar' has, and that is also variable, albeit less so. It also excludes some lovely cheeses that most people would recognise as cheddar, such as Isle of Mull and Lincolnshire Poacher.
Similarly Gouda is very different as an older (18-48 months) than young cheese, the flavour developing all the time. A supermarket 'mature' one might be 10 months old, more characterful than young cheese, but would be even more so at 14 months and beyond.
I imagine the same sort of argument would apply to Gruyère.
Similarly Gouda is very different as an older (18-48 months) than young cheese, the flavour developing all the time. A supermarket 'mature' one might be 10 months old, more characterful than young cheese, but would be even more so at 14 months and beyond.
I imagine the same sort of argument would apply to Gruyère.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Time for Christmas, then!
Yes, maybe we chose the wrong one for us, Badgers. But perhaps there are plenty of others out there that would rekindle the memory.
My personal favourite is Selles sur Cher.
First tried in France, and still absolutely lovely whenever I buy it.
Memorably bad cheese, on a cheese board at the Champignon Sauvage.
Manchego with chorizo. Noooooooo!
My personal favourite is Selles sur Cher.
First tried in France, and still absolutely lovely whenever I buy it.
Memorably bad cheese, on a cheese board at the Champignon Sauvage.
Manchego with chorizo. Noooooooo!
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Time for Christmas, then!
That's interesting. Posh restaurants usually have got really good cheese boards. Morston Hall's is good, it was the best thing at the Lords of the Manor
. Obviously we could let Benares off (although I expect their paneer is nice )
. Obviously we could let Benares off (although I expect their paneer is nice )
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Time for Christmas, then!
Hi Gill
As M says comte is really just a regional name but look for Fermier (farmhouse)
Also to be sure it is authentic the rind should be marked with the comte name - like Parmegano Regiano. If you like Comte you would also like Cantal and
Langioule (pronounced lieyol) Softer cheese we like include Langres, Chaource (from Burgundy) and for sheep cheese fans Ossau Iraty which comes from the Pyenees/ if you want something with a real bite/punch the famouse Burgundian, Eppoisse which in matured in marc
Cheese in France is very regional and seasonal too. At this time of year Vaccherin de Mont d'Or is at it's best for example. In this region
Then again we just like cheese!
As M says comte is really just a regional name but look for Fermier (farmhouse)
Also to be sure it is authentic the rind should be marked with the comte name - like Parmegano Regiano. If you like Comte you would also like Cantal and
Langioule (pronounced lieyol) Softer cheese we like include Langres, Chaource (from Burgundy) and for sheep cheese fans Ossau Iraty which comes from the Pyenees/ if you want something with a real bite/punch the famouse Burgundian, Eppoisse which in matured in marc
Cheese in France is very regional and seasonal too. At this time of year Vaccherin de Mont d'Or is at it's best for example. In this region
Then again we just like cheese!
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Re: Time for Christmas, then!
I love most cheeses - the only ones that aren't for me are manchengo, casu marzu, all goat's cheese, stinking bishop (can't get it as far as my mouth!) and a Norwegian one that is a brown colour - can't remember the name but might be something like hvarti(?).
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Time for Christmas, then!
Know the one you mean Pampy. It looks like brown Kendal Mint Cake and tastes like sweaty socks. Our Norwegian lodger used to bring it as a gift whenever he went home. Only the aquavit he brought with it made it bearable. It's called Brunost
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- Wordsworth
- Posts: 35
- Joined: Tue Sep 26, 2017 9:29 pm
Re: Time for Christmas, then!
I have encountered a Norwegian (?) cheese which was brown and fudgy in texture.
I think it was called gjetost or something like that.
It wasn't to my taste
I think it was called gjetost or something like that.
It wasn't to my taste
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Time for Christmas, then!
Best Comté I've had is from the specialist stall in Borough Market, nutty and doesn't have the tendency to go greasy some supermarket ones do
Aged kosher Gouda used to be a great bargain, but I still like well aged Gouda (UniKaas) and it is well priced compared to other premium cheeses
I think cave aged Gruyere is the one to go for, again nutty.
Current best bargain in cheese is Morrison's The Best Somerset Cheddar
Crunch, the real blow your socks off kind of strong cheddar with little crystals in it, £3 for 350g
I'm lucky, I can walk to the original La Fromagerie shop. I don't often, but I can!
Aged kosher Gouda used to be a great bargain, but I still like well aged Gouda (UniKaas) and it is well priced compared to other premium cheeses
I think cave aged Gruyere is the one to go for, again nutty.
Current best bargain in cheese is Morrison's The Best Somerset Cheddar
Crunch, the real blow your socks off kind of strong cheddar with little crystals in it, £3 for 350g
I'm lucky, I can walk to the original La Fromagerie shop. I don't often, but I can!
Re: Time for Christmas, then!
Member 461, thank you very much for your kind wishes and I hope that you have a wonderful Christmas and New Year with your family. It sounds wonderful!
Pampy, I actually liked the Norwegian Gjetost cheese, which I first had at the Disney Epcot centre in Florida whilst staying with friends there. Yes, it is very fudgy! I seem to remember that it contains both goat and cow milk.
Pampy, I actually liked the Norwegian Gjetost cheese, which I first had at the Disney Epcot centre in Florida whilst staying with friends there. Yes, it is very fudgy! I seem to remember that it contains both goat and cow milk.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Time for Christmas, then!
Fermier! Got it, thank you.
And thanks for the cheesy help too, I've written a list of all your thoughts - but not the Norwegian one!
I'm not a huge fromage eater, and like wine, don't really know the finer stuff.
Tony's gone the other way with "blow your sweaty socks off" cheese. He used to go for the very strong.
But his tastes have changed and he's a bit of a softie now.
And thanks for the cheesy help too, I've written a list of all your thoughts - but not the Norwegian one!
I'm not a huge fromage eater, and like wine, don't really know the finer stuff.
Tony's gone the other way with "blow your sweaty socks off" cheese. He used to go for the very strong.
But his tastes have changed and he's a bit of a softie now.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Time for Christmas, then!
Joan,
Thank you for all your "cheese-a-holic" recommendations !!
The little villages of France, Italy, northern Barcelona, Girona and Lleida, and Andalusia have so many cheeses, if would take a lifetime to taste them all ..
I also was amazed at the goat and sheep cheeses in Bulgaria and the goat cheeses in Romania.
Have a wonderful wonderful Christmas Holiday Season and a healthy, successful and happy new year 2019.
Thank you for all your "cheese-a-holic" recommendations !!
The little villages of France, Italy, northern Barcelona, Girona and Lleida, and Andalusia have so many cheeses, if would take a lifetime to taste them all ..
I also was amazed at the goat and sheep cheeses in Bulgaria and the goat cheeses in Romania.
Have a wonderful wonderful Christmas Holiday Season and a healthy, successful and happy new year 2019.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- strictlysalsaclare
- Posts: 505
- Joined: Wed Apr 25, 2012 10:06 pm
Re: Time for Christmas, then!
As it's now the day of the Strictly Come Dancing Final (I'm a massive fan, hence my name on here!), Christmas starts tonight in our house! I have made a start on our party nibbles (last night rather than this morning), so a bit more prep later this morning when my breakfast has gone down and the dishwasher is loaded up and doing its job! then it will be the final furlong from about 4.30-5.00pm tonight.
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Time for Christmas, then!
Clare we are both huge fans too and also looking forward to tonight. Curious that M loves it so much as that sort of thing really doesn't usually float his boat and he gets all sniffy. If he's good he might get a glass of Clive's recommended Venezualan rums while watching.
I've got a posh Mac n' cheese ready to put in the oven for supper. Of course we are an hour ahead of you and I have football to attend to this afternoon = mince pies for Pere Noel's visit tomorrow. Niether of us is a great nibbler, or chocolate eater.
I've got a posh Mac n' cheese ready to put in the oven for supper. Of course we are an hour ahead of you and I have football to attend to this afternoon = mince pies for Pere Noel's visit tomorrow. Niether of us is a great nibbler, or chocolate eater.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Time for Christmas, then!
I don´t think there´s a cheese I won´t eat. I love stinking bishop, adore Pont LÉvecque, and am ecstatic about all those lovely little stinky cheeses from Normandie, wrapped in varieties of leaves!
Don´t think we´re going to see any here this year, however. because the economy has gone to the dogs. (and even they are starving).
We´ll probably just have hallacas ( a traditional "tamale" wrapped in plantain leaves) and salad.
Don´t think we´re going to see any here this year, however. because the economy has gone to the dogs. (and even they are starving).
We´ll probably just have hallacas ( a traditional "tamale" wrapped in plantain leaves) and salad.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Time for Christmas, then!
I'm sure it will be stunning, Clive.
I had a lovely mince pie yesterday, at a cafe. Very light and crumbly.
Unlike the taster piece I had at Sainsbury, that was overpoweringly loaded with cinnamon.
I had a lovely mince pie yesterday, at a cafe. Very light and crumbly.
Unlike the taster piece I had at Sainsbury, that was overpoweringly loaded with cinnamon.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Time for Christmas, then!
A couple of years ago Iceland luxury mince pies were voted best in all the taste tests
So we got a pack
They were vile - pastry like concrete, filling apparently flavoured with cinnamon and acetic acid
But I’ll get a good home made one tonight made by my friend
PS Iceland do have good Stollen, Kuchenmeister brand, £2
So we got a pack
They were vile - pastry like concrete, filling apparently flavoured with cinnamon and acetic acid
But I’ll get a good home made one tonight made by my friend
PS Iceland do have good Stollen, Kuchenmeister brand, £2
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