PDA

View Full Version : Cheese. the rival thread.



luka
15-01-2005, 01:54 PM
first topic

stilton vs roquefort.

battle of the big boy blues

nick.K
15-01-2005, 01:58 PM
stilton if you're eating english food, roquefort if you're not.

luka
15-01-2005, 02:26 PM
'The blue mould that is found only in the caves of Roquefort is called Penicillium roqueforti It lives in the soil and ferments the cheeses. Bread is used to extract it from its enviroment. Round rye and wheat loaves are specially baked and left where the air-flow is strong. After six to eight weeks they are covered with mould inside and out. The crust is discarded, the crumb dried. Any bad mould is discarded. Eight days after production the white cheeses are taken to the caves, where they are pierced with needles. Carbon dioxide caused by fermentation in the pate escapes and spore-laden air is introduced. The mould multiplies until it spreads more or less evenly throughout. Then the cheese is wrapped in tinfoil in order to elinminate contact with the air and prevent bad mould. It is thus an aritifical enviroment that encourages the development of the mould. The cheese is wrapped four weeks after its arrival in the cave.'

from French Cheese
by
Dorling Kindersley.

originaldrum
17-01-2005, 11:20 AM
man that roquefort sounds absolutely archaic, i like it!

luka
17-01-2005, 11:21 AM
wait till i tell you about the caves its made in! its the worlds second best cheese. a giant of cheeses.

sufi
17-01-2005, 12:59 PM
mmmm cambozola for lunch
that smoky flavour, with a hint of bleu..
lush
http://www.dibruno.com/catalog/gm-6011.gif
cambozola - the cheese of the revolution, named after the writer of the seminal 'germinal (http://www.eldritchpress.org/ez/germinal.html) ', the grimy tale of lliberté, equalité & fromagerie in the roquefort mines of the late 18th C France

Rambler
17-01-2005, 01:03 PM
Wish I could remember what this stuff was called, but I got it from an old-time cheese shop.

'It's a bit smelly, that one', the guy warned me. No kidding - it was wrapped in plastic, in a wooden box, in a tupperware container, in a closed fridge, and my housemate came down from his room upstairs to complain about the stink.

Tasted bloody good though.

jenks
17-01-2005, 01:18 PM
you have got to get some wigmore in your life

Rambler
17-01-2005, 01:23 PM
http://www.teddingtoncheese.co.uk/acatalog/de371.htm

- Looks good.

mind_philip
17-01-2005, 02:30 PM
Oh dear, my love of Applewood smoked Ilchester cheddar seems so... parochial.

Rambler
17-01-2005, 02:33 PM
Smoked cheese is wicked. It might be that Applewood stuff, but there's one smoked cheddar that tastes like bacon. Amazing.

rewch
17-01-2005, 03:05 PM
pont l'eveque can get quite big on the aroma front - ammonia...ditto epoisses & my recent favourite vacherin... all delightfully fragrant

heard a potentially apocryphal story of a women with a bad cough who happened to be a cheesemaker (camembert i believe)... went to the doctor who noticed a spot on the x-ray of her lungs... an operation was performed & a ball of camembert was removed from her lung... seems the close proximity of lady to camembert virus + lung issue had allowed colonization of latter be former... original halitosis

there's also a classic tale of woebot & cheese... not sure i can tell it without being banned though!

jenks
17-01-2005, 03:09 PM
went on holiday near pont l'eveque a couple of years ago - made the error of driving back with a complete cheese, by calais we were glad to get out of the car - it was torture all the way back from Dover.
surprised no-one's mentioned Neal's Yard dairy - one in covent garden but also one near borough market - mail order cheese (now there's a thing you need money for luka)

Ach!
17-01-2005, 03:13 PM
Last summer a couple of friends and I had the habit of frequenting a pub that put on a wonderful cheeseboard selection. Two hour cheese eating sessions coupled with a fair amount of red wine often resulted in distinctly grey/green poo.

mind_philip
17-01-2005, 03:20 PM
Last summer a couple of friends and I had the habit of frequenting a pub that put on a wonderful cheeseboard selection. Two hour cheese eating sessions coupled with a fair amount of red wine often resulted in distinctly grey/green poo.

I almost fell off my stool when I read that... ;)

luka
17-01-2005, 03:29 PM
that halloumi is good. fried cheese.

i go to that neals yeard place. i read in the standard that theres a good cheese shop in bethnal green. anyone been to that. i don't mind admitting to being intimidated by those sorts of places. feel a bit plebbish and like i'm going to be sneered at for not being able to pronounce things properly and that. a bit like people might feel about independent record shops or whatever. i break outin a sweat and that, get all nervous and self-conscious.

Ach!
17-01-2005, 03:37 PM
Indeed, Macabre Cheese.

scottdisco
18-01-2005, 04:14 PM
halloumi is pretty much impossible to mess up i think, in any cheap eatery setting. and saganaki in any caff.

not being someone who gets all moist-eyed about cheeses and knows all the right pairings (my old man, for one), or, indeed, knows about cheese other than a very narrow prism of what he likes, it must be said my favourite use of cheese is probably in a quesadilla (esp. the classic 'big chicken' variety, using any old cheese of the swiss/pepper jack/American/Colby etc. type) or in chiles rellenos (green poblano peppers, Chihuahua cheese stuffed in all over the shop: sorted)
actually, jalapeno poppers too please, with some sort of dip.

Philip's concern he sounds parochial over a love of some Applewood product makes me worried.

if he is parochial, i'm bloody insular with my adoration for a nice crumbly Cheshire on me toast... ...it has been years since i have even ate any brie.

sufi
19-01-2005, 12:19 PM
OK any nominations for which cheese to put in me sarnie this lunchtime
there is a well stocked deli within 100m of here....

in the interests of research i am willing to test any cheese available in brixton, submissions by post also accepted
mmmm

(i'm hungry so be QUICK)

Gerard
19-01-2005, 01:02 PM
went on holiday near pont l'eveque a couple of years ago - made the error of driving back with a complete cheese, by calais we were glad to get out of the car - it was torture all the way back from Dover.
surprised no-one's mentioned Neal's Yard dairy - one in covent garden but also one near borough market - mail order cheese (now there's a thing you need money for luka)

In driving back to UK with Cheese I've found that returning to the car after fuel/coffee stop is the problem. Only then do you realise you've been couped up with a foul lactic miasma for 100's of k's.

Gerard
19-01-2005, 01:04 PM
[QUOTE=sufi]OK any nominations for which cheese to put in me sarnie this lunchtime
there is a well stocked deli within 100m of here....QUOTE]

Your sock, Sufi?

sufi
19-01-2005, 01:29 PM
too late
you were all too slow
i ended up with generic chevre which was delish

still plenty of time for nominations for friday lunch? any advance on Gerard's thoughtful offer?

mind_philip
19-01-2005, 01:47 PM
I dunno if this is a well known combo, but my sister in law made me a brie and grape croissant a little while ago, which came about as far out of left field as I can imagine, but it was sensational. Anyone else tried this?

luka
19-01-2005, 02:01 PM
brie and grape, yeah, a bloke called steve who i do some work for sometimes does this for me, in a sandwich not a croissant. i think sainsburys do it too. its good.

Randy Watson
19-01-2005, 04:05 PM
Gorgonzola and beetroot for lunch on friday.

Has anyone else ever been to La Fromagerie? They've got two outlets, one in town and the other up at Highbury Barn. It's a bit poncy but the range and quality is outstanding. For English cheeses Paxton & Whitfield on Jermyn Street is very good.

Picking one favourite cheese is almost impossible and wholly unecessary but I cannot let this thread continue without mentioning Montgomery's cheddar. It crushes all other cheddars. :D

Gerard
19-01-2005, 09:08 PM
Have enjoyed the above baked a number of times. Ate at room temp. for the first time over New Year. The singular most intensely lovely cheese experience I've ever had. Really quite unforgettable. I only stopped when there was no more room in my arteries

be.jazz
19-01-2005, 09:24 PM
How much mould is too much? In a super-market recently (can't remember if it was in France or Belgium) we came across some cheese covered in layers of mould that looked pretty much like your homemade back-of-the-cupboard variety. It was like picking up a long-forgotten piece of bread, scraping off the mould and eating it. I thought that was a bit much.

Randy Watson
20-01-2005, 08:35 AM
I ate some spanish "blue" cheese once that was actually green. It fizzed on your tongue. I wouldnt go past that again :confused:

I had another spanish blue that was wrapped in leaves recently and I've heard of cheese wrapped in nettles. It sound a bit faddish but has anyone partaken?

Rambler
20-01-2005, 09:09 AM
Nettle cheese is called Yarg. Worth it just for the name I think. It's Cornish, and pretty nice. Hard, slightly crumbly texture, but a deceptively light flavour. Almost refreshing - use it as a granité between courses of Stilton and Roquefort perhaps.

soup
20-01-2005, 03:45 PM
My first post. (well almost) Lurking on this forum for many months. I have felt little compunction to post , being aware that I was saving you all from my troll like behaviour and rabid rants. Cheese tho............now I 'm posting. I have been off the cheese for many years now, giving my arteries a rest and If I am entirely honest, due to excessive use, the law of diminishing returns had come in to play. In my heyday, the Restaurateur who left me with his board of cheese would think himself foolish and find himself out of pocket by the time I had left the table.
My first real foray in to the cheese world (well, Tesco medium cheddar doesn’t really cut it does it) was a simple but very potent unpasteurised Brie. The sensorial rush (I aint kiddin ya) which it invoked shocked me initially, being closer to the effect of a narcotic than a food. More opiate than stimulant, the effect was one I would chase for many years. My peak cheese experience if you like. :D
As I have said I have been off cheese for many years now but there is one, which still sits on my wants list, waiting to be tasted, Casu Marzu. I was never scared of scrapping off rancid moulds and rinds, in fact the more repugnant the state of the cheese the better. However Casu Marzu is, as iam sure many of you are aware a step beyond a little mould
"According to Yaroslav Trefimov of The Wall Street Journal, Casu Marzu, Sardinia's favourite black market treat, begins with a local cheese called Pecorino, which is left out in the sun, so that nearby barn-flies can deposit their larvae into it, until it becomes overpopulated with a swarming mass of maggots. The enzymes "produced" by the maggots cause the cheese to ferment, which, in turn, decomposes the fats, creating a living culinary delight."
Trefimov describes the viscous larval bomb as a rotten tasting, pungent goo that burns the tongue, and can also affect other parts of the body. Moreover, the lively maggots are far more entertaining than dull cherries suspended in Jell-O, as the creatures continuously leap from the cheese as you eat it. Part of the ritualistic ceremony involves covering the mess with the hand, to keep the little buggers from snapping into the eyeballs with "ballistic precision."
I should think that I would have to go to Italy to try this cheese even though it is illegal there.I'd like to think that there was an Italian deli in somewhere like Clerkenwell that has a supply 'under the counter' but I suspect not. So, I am after info. Really. Has anyone tasted it? More to the point does anybody know were I can find some any closer than Italy?

egg
20-01-2005, 03:47 PM
soup, you have enriched my life. thank you.

Rambler
20-01-2005, 03:54 PM
Hell's bells.

luka
21-01-2005, 11:57 PM
i brought some fucked up looking one today, dunno what it's called, it's french, it got some soft furry mouldy rind, and it's in some wooden case cos i'ts so runny. i like it.

sufi
22-01-2005, 01:34 AM
soup's tales of sardinian cheese remind me of the favored egyptian cheese habit which involves wrapping up a parcel of regular egyptian feta known as 'gibni baida' - white cheese - then burying it in a warm place, such as ideally under a dungheap, or in an urban setting maybe the back of the airing cupboard, for several months.
the resulting mass, when split open is light brown and i think somewhat runnier than how it started out, it can be transported, dung heap and all to the market where it is served by the shovel, & is extremely pungent
sorry to say i forebore to test it as the odour was too intense for i

i've searched on the web and have'nt yet found any sign ....but will update....

sufi
22-01-2005, 01:55 AM
http://www.fao.org/docrep/003/t0251e/T0251E00.jpg (http://www.fao.org/docrep/003/t0251e/T0251E05.htm)


ethiopia - When milk is cold, straw or fibre from false banana is introduced in the milk pot to serve as a sieve.
syria - Chelal cheese it has a form of strings like spaghetti.

bhutan -Churtsi has an external appearance of a stone.This type of cheese is said to be a medicine for colds and stomach troubles - but this has never been examined scientifically. The large flat slab of curd prepared from the soft cheese is smoked over the fire place in the farm gate huts. The product may last for several years
There is no report of important traditional cheese-like products in Mali.rivetting

rewch
24-01-2005, 10:20 AM
have for some years been considering a doctoral thesis along these lines, but now see i've been pre-empted & shan't bother...

however did enjoy a fine ewe's milk cheese on saturday night courtesy of st. john called ragstone:
http://www.formanandfield.com/Images/products/l6042.jpg
though from a small search on the internet it appears i may have been misled! it is in fact a goat's milk cheese

simon silverdollar
24-01-2005, 02:40 PM
i brought some fucked up looking one today, dunno what it's called, it's french, it got some soft furry mouldy rind, and it's in some wooden case cos i'ts so runny. i like it.

that sounds like it's probably vacherin. you can put the whole wooden box into an oven and after 25 minutes or so it'll be ready for dipping bits of bread and stuff into, fondue style,

i work in a cheese shop every saturday in clapham. it's wicked cuz i get to try a huge number of different cheeses. current top 5;

1] ticklemore. king of goat's cheeses.
2] isle of mull chedder. strong but oddly fruity.
3] vignotte. creamy and mild and kind of lemony.
4] comte. there's so many different flavours going on in good comte.
4] pont l'eveque. this is like camembert but tastes slightly of white wine + green apples.

stelfox
24-01-2005, 02:58 PM
www.cheesediaries.com

sufi
11-02-2005, 10:22 PM
-------- Original Message --------
Subject: Milk and Related Products
From: Accord Management Consultants <goodlifedubai@yahoo.com>
Date: Fri, February 11, 2005 4:42 pm
To: <staff@inglistan.net>

FROM A DROP TO A FLOOD



We refer to Milk, the white GOLD! The following synopsis deals with
the
possibilities of turning the white wealth in your
village/town/city/country into WHITE GOLD.

The livestock population of any country is its lasting wealth. Unlike
the
mineral, ore, oil & gas deposits, this wealth can only increase in
numbers and, with correct scientific management practices, quality.

As the World enters an era of economic reforms, agriculture,
particularly
the livestock sector, is positioned to be a major growth area. The fact
that dairying could play a more constructive role in promoting rural
welfare and reducing poverty is increasingly being recognized.


Milk is considered by most Food Technologists and Nutritionists to be
the
most complete food. It has all the nourishment required by all sections
of the mankind - infants, growing children, youth, the middle-aged, old
and the infirm. It has sufficient fats, proteins, sugars, and minerals.
With advanced Dairy Technology and processing facilities, it is just
about possible to derive a milk-based food product suitable for
Diabetics, Hypertensives, Obese, Weak, Lactose-intolerant, etc.

Milk can be processed into many types of products:

· Skimmed Milk: having NIL fat
· Double-toned Milk: having 1.5% fat
· Toned Milk: having just 3.0% fat
· Standardized Milk: having 4.5% fat
· Whole (Full Cream) Milk: having 6.0% fat
· Flavored Milk
· Acidophilus Milk
· Ice creams
· Yogurts
· Cheese
· Butter
· Ghee
· Milk Powders
· Desserts
· Puddings
· Custards
· Sauces
· Mousse
· Nectars
· Sherbets
· Shakes

Several areas of the dairy industry can be strengthened by the induction
of state-of-the-art technologies from overseas. Those who bring in new
technologies stand to benefit the most. To make the best out of the
present situation, the following areas require immediate remedial action
on the part of dairy entrepreneurs:
· Raw milk handling needs to be upgraded in terms of physico-chemical
and microbiological attributes of the milk collected. The use of
clarification and bactofugation in raw milk processing can help improve
quality of the milk products.
· Better operational efficiencies are needed to improve yields, reduce
waste, minimize fat/protein losses during processing, control production
costs, save energy and extend shelf life. The adoption of Good
Manufacturing Practices (GMP) and HACCP would help manufacture milk
products conforming to international standards and thus make their
exports competitive.
· Latest packaging technology can help retain nutritive value of the
packaged products and extend their shelf life. For proper storage and
transportation, an adequate Cold Chain needs to be put in place.


We present below a SWOT Analysis for the Dairy Industry in general:

Strengths:
· Demand profile: Absolutely optimistic.
· Margins: Quite reasonable, even on packed liquid milk.
· Flexibility of product mix: Tremendous. With balancing equipment, you
can keep on adding to your product line, as mentioned above.
· Availability of raw material: Abundant. Presently, more than 80 per
cent of milk produced is flowing into the unorganized sector, which
requires proper channelization.
· Technical manpower: Professionally trained, technical human resource
is available from India and elsewhere.
Weaknesses:
· Perishability: Pasteurization has overcome this weakness partially.
UHT gives milk long life. Surely, many new processes will follow to
improve milk quality and extend its shelf life.
· Lack of control over yield: Theoretically, there is little control
over milk yield. However, increased awareness of developments like
embryo transplant, artificial insemination and properly managed animal
husbandry practices, coupled with higher income to rural milk producers
should automatically lead to improvement in milk yields.
· Logistics of procurement: Woes of bad roads and inadequate
transportation facility make milk procurement problematic. But with the
overall economic improvement, these problems would also get solved.
· Problematic distribution: Yes, all is not well with distribution. But
then if ice creams can be sold virtually at every nook and corner, why
can't we sell other dairy products too? Moreover, it is only a matter of
time before we see the emergence of a cold chain linking the producer to
the refrigerator at the consumer's home!
· Competition: With so many newcomers entering this industry,
competition is becoming tougher day by day. But then competition has to
be faced as a ground reality. The market is large enough for many to
carve out their niche. Opportunities:
"Failure is never final, and success never ending". Dr Kurien, the
Father of the milk revolution (Operation Flood) in India bears out this
statement perfectly. He entered the industry when there were only
threats. He met failure head-on, and now he clearly is an example of
'never ending success'! If dairy entrepreneurs are looking for
opportunities the following areas must be tapped:
· Value addition: There is a phenomenal scope for innovations in product
development, packaging and presentation. Given below are potential areas
of value addition:
o Steps should be taken to introduce value-added products like sweetened
mish, ice creams, local cheese, flavored milk, dairy sweets, etc. This
will lead to a greater presence and flexibility in the market place
along with opportunities in the field of brand building.
o Addition of cultured products like yogurt and cheese lend further
strength - both in terms of utilization of resources and presence in the
market place.
o A lateral view opens up opportunities in milk proteins through casein;
caseinates and other dietary proteins, further opening up export
opportunities o Yet another aspect can be the addition of infant foods,
geriatric foods and nutritionals.
· Export potential: Following the new GATT treaty, opportunities will
increase tremendously for the export of agro-products in general and
dairy products in particular.

Threats:
Milk vendors, the un-organized sector: Today milk vendors are occupying
the pride of place in the industry. Organized dissemination of
information about the harm that they are doing to producers and
consumers should see a steady decline in their importance.
The study of this SWOT analysis shows that the 'strengths' and
'opportunities' far outweigh 'weaknesses' and 'threats'. Strengths and
opportunities are fundamental and weaknesses and threats are transitory.
Any investment idea can do well only when you have three essential
ingredients: entrepreneurship (the ability to take risks), innovative
approach (in product lines and marketing) and values (of
quality/ethics).
The Dairy industry has been attracting a large number of entrepreneurs.
Their success in dairying depends on factors such as an efficient yet
economical procurement network, hygienic and cost-effective processing
facilities and innovativeness in the market place. All that needs to be
done is: to innovate; convert products into commercially exploitable
ideas.
All the time, keep reminding yourself: Benjamin Franklin discovered
electricity, but it was the man who invented the meter that really made
the money! Contact us and we will set up this business for you in your
country. We will need to be your guest in your selected place of
manufacture from 5 months to 12 months depending on what product you
choose like for yogurt we need just 150 working days to set up the plant
but for fresh milk or ice cream we would need upto 12 months to be with
you to get the production out . We also assist in marketing your product
and do a hand holding exercise with your staff and good staff we can get
you from India and other countries: Let us know which product you would
like to start and we will source out the machinery, get them installed ,
bring the production line on , and help you market the end product.
ACCORD MANAGEMENT CONSULTANTS,
P.O.BOX 20809, DUBAI,
U .A .E.
e-mail: goodlifedubai@yahoo.com
cell: 009715-5337664, Fax:009714-2975806
P.O.BOX 11137, KHARTOUM,
SUDAN
e-mail:vilasudan@yahoo.com
cell: 00249-9125-75828
11/88, Unnath Nagar III, Goregaon (West),
Mumbai 400062. India
Tel: 0091-22-28767143
Cell: 09833009859

... perhaps becos of my extensive dairy expertise as shown on this thread?
my 1st job was milkman, er milkboy.

mms
13-02-2005, 02:03 PM
that sounds like it's probably vacherin. you can put the whole wooden box into an oven and after 25 minutes or so it'll be ready for dipping bits of bread and stuff into, fondue style,

i work in a cheese shop every saturday in clapham. it's wicked cuz i get to try a huge number of different cheeses. current top 5;

1] ticklemore. king of goat's cheeses.
2] isle of mull chedder. strong but oddly fruity.
3] vignotte. creamy and mild and kind of lemony.
4] comte. there's so many different flavours going on in good comte.
4] pont l'eveque. this is like camembert but tastes slightly of white wine + green apples.

i envy your job very much, does it sell uk cheeses too?


cheese is an odd thing, the only cheese that could be made during ww2 was cheddar cos it was universally liked and easy to make.
it was called rational cheese too which is very funny.

luka
13-02-2005, 03:54 PM
i got some vacherin today. i weren't that. the one got was more fucked up looking and much more runny. had a much more powerful taste too. sharp. weird stuff. everyone hated it except me.

rewch
14-02-2005, 12:02 PM
epoisses... maybe

Charnwood
20-02-2005, 08:44 PM
What's the cheese with the live maggots? One of my mates turned up to work with some, was spooning it into his gob.... vile. But the maggots had long-since left. How he got it through customs I'll never know.

Got it... Casu Marzu.

nomos
17-03-2006, 02:50 AM
revived

i've made a deal with myself to try a couple of new cheeses a month from the italian deli down the road. they have a big case full of ones i've never had. i started off a bit tame yesterday just to get in the groove. Cambazola with nice blue modly bits because I'd been craving one and a dutty little Camembert, not the poseur-Brie type but a stank beige one with a slightly offputting aftertaste. just what i was after. i tucked in with some tetrapak wine (which i'm also trying out - save the cork trees and that) while i watched one of the good, old law & orders that they're showing on bravo these days.

thinking next week i might pick up one of the riskier looking ones at the cheese shop in the market. not sure where to find blackmarket varieties in town.

sufi
18-12-2017, 10:22 AM
this

Aylin Cakiroglu This has been the best immersive art installation in 2017, if not this century. The creative genius of the team that managed to evoke this extraordinary experience of feelings of loss, greed, alienation, and anger can only be admired. The giant cheeseboard dismantled preconceived materialistic expectations in the post truth era and makes us look into the ugly mirror of hyper consumerism. In a time where nothing is certain and values are being redefined, the hiatus between preconceptions and corporeality lies at the heart of modern capitalist society’s struggle with humanity.
Finding yourself trapped in a seemingly endless queue for limited resources sets the scene, and it is not long before you find yourself confronted with your own ugly impulse to advance to the top at the expense of others. This alienation with ‘the others’ is reinforced by oppressively crowded spaces, where the masses are directed by victims of the gig economy through a nightmarish labyrinth of crowds and queues and will leave you utterly disorientated. Using the symbolism of cats and mice as uniforms for the workers on the lowest rang of society is maybe too obvious but left us with a feeling of understanding the degradation of people we hold accountable for the mistakes of the powerful.
The dramatic walk out of the DJs and mice evoked a powerful and lasting experience of disenfranchisement and alienation. The giant cheeseboard not only provided a unique experience during the performance but made its mark by creating a meta-reality with lasting impact by projecting an alternative interpretation of the event and thus amalgamating capitalism, post-truth and alternative facts into an impressive experience that will stay with you for a long time.
regarding this
https://www.theguardian.com/lifeandstyle/2017/dec/18/cheesed-off-visitors-complain-about-festivals-failings