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Mature cheese

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Mature cheese

Old 15th Jul 2015, 12:47
  #21 (permalink)  
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I would like to recommend Cornish Quartz mature
Thanks, I will definitely give that a go! Love Cornish cheeses, always try to eat in pubs that offer a cheese board after dinner when I visit "home" - the Witch Ball at the Lizard provides an excellent one...
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Old 15th Jul 2015, 13:03
  #22 (permalink)  
 
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The big red ball.....

....from Holland was described as "cheese for people who don't like cheese".

Gouda on the other hand comes in different versions - I was once sent a package of four different ones along with the clarets to go with them. (He did owe me!! Having bailed him out of deep doodoo with his Mrs.)

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Old 15th Jul 2015, 14:46
  #23 (permalink)  

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Blacksheep quoth... but you can't beat Cheddar Cheese from Cheddar!
Well, one of, if not THE, best Cheddars round is Montgomery, and I would put it against any other I have eaten. I just checked and it seems to be from North Cadbury (I was always under the impression it was made near Shepton Mallet but whilst I'm not often right, I'm wrong again).

But anyway the finest Cheddar I've ever eaten and not from Cheddar itself.
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Old 15th Jul 2015, 14:58
  #24 (permalink)  
 
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...blessed are the Cheesemakers!
I'm partial to a bit of Lincolnshire Poacher or decent Double Gloucester myself, with of course a tincture of good Port
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Old 15th Jul 2015, 15:00
  #25 (permalink)  
 
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It's not a place...
TTN,
...but the name of the process used to make it.
Well obviously there is a place called Cheddar, but if you make cheese there you have no monopoly on the name. On the other hand there is a place called Parma, and if you make cheese there you do enjoy protected status. All seems a bit hit and miss. Bizarrely if you make cheese in Stilton you are not allowed to call it Stilton cheese, as Stilton (the place) is outside of the area where cheese is allowed to be so-described.

Bonkers!
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Old 15th Jul 2015, 15:11
  #26 (permalink)  
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There used to be a good cheesemaker at Chewton Mendip (as close to Cheddar as you could get).
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Old 15th Jul 2015, 15:44
  #27 (permalink)  

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G-CPTN, don't get me wrong, there are a few very good cheese makers in Cheddar (the Cheddar Gorge Cheese Company as one example), and the title for 'best cheese' may change hands in the future. Just currently the best (in my not so humble opinion) is not in Cheddar, but a few miles away.
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Old 15th Jul 2015, 18:31
  #28 (permalink)  
 
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TTN sorry about the Waitrose availability, I found Cornish Quartz quite by chance but sadly it is a Waitrose only cheese, I asked!
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Old 15th Jul 2015, 18:56
  #29 (permalink)  
 
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You can't beat the old compo cheese in tins for fishing in Borneo. Spoon out a bit, roll it into a ball over the hook and then dangle it in front of the fish you want to catch.
The problem was stopping all the other fish trying to get at it.
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Old 15th Jul 2015, 19:25
  #30 (permalink)  
 
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Cheese in a can?
You mean something like that?
Gallery
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Old 15th Jul 2015, 19:37
  #31 (permalink)  
 
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Fareastdriver wrote:

You can't beat the old compo cheese in tins.....
AKA Cheese Possessed.
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Old 15th Jul 2015, 22:31
  #32 (permalink)  
 
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Cheese in a can?

Anyone remember the old 24 man 'Rat Packs' from the eighties?
Compo cheese inna tin,
Now that was suffering
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Old 15th Jul 2015, 22:40
  #33 (permalink)  
 
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You can't beat the old compo cheese in tins for fishing in Borneo
.

When I was messing member at Kai Tak we organised a wine and cheese party (remember them?) We did a selection of cheeses, each with a little flag identifying it. The one titled "campaux" went down just as well as the rest, and nobody tumbled until we spilt the beans.
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Old 15th Jul 2015, 22:53
  #34 (permalink)  
 
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I rather like mature cheese. Now when I say mature, I mean the stuff that has mould on the outside which of course is best scraped off; it has a particular bite to it. Of course Stilton can be kept for ever. I once had a pot of it which was at least a year old (after opening) and was delicious!
Now, I always believed that there was no harm in eating cheese this way since so many cheeses have cultures actually induced. Apparently I'm wrong and was reading an article the other day saying that any mould should should be removed along with at least one inch of the underlying cheese. Not doing so was inviting a nasty outcome. Has anyone suffered from eating mouldy cheese (on the outside)?
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