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Mature cheese

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Mature cheese

Old 14th Jul 2015, 15:41
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Mature cheese

I'm naming a name. Cathedral City Vintage 20 Cheese. Nice cheese, my concern is the "Typically matured for around 20 months" as on the label.

So how does one define 'Typically' 'for around 20 months'?
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Old 14th Jul 2015, 15:49
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Might be 19 months, might be 21 - saves you getting sued for 'Matured for 20 months' when you are 5 minutes short?

JOOI Wyke Farms Extra Mature beats 3 bales of crap out of Cathedral Cuty Extra Mature (although both are adequate as 'cooking cheese').
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Old 14th Jul 2015, 16:25
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I was once considered "mature for my age". I think that was shortly before I reached my "best before" date. Followed by a recommendation of "do not consume after" rapidly afterwards.

Some people like cheese, others are like cheese I guess.
RADDEHC YB DNALLOH NI EDAM.
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Old 14th Jul 2015, 16:37
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I love it when you buy a pack of mature cheese that says " Matured for 24 months " and on the back wrapper it says eat within 2 days of opening.WTF do they expect is going to happen in 2 days ?
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Old 14th Jul 2015, 16:39
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Originally Posted by oopspff7 View Post
I love it when you buy a pack of mature cheese that says " Matured for 24 months " and on the back wrapper it says eat within 2 days of opening.WTF do they expect is going to happen in 2 days ?
It will start to grow mould - don't ask me why - I don't understand it . . .
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Old 14th Jul 2015, 17:12
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In that case G-CPTN.....

.....you just scrape off the mould and carry on as before.

The Ancient Mariner
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Old 14th Jul 2015, 17:13
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Mature cheese? Stinking Bishop is the bees knees.....
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Old 14th Jul 2015, 17:21
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I have been eating Cath City Mature for years and it's usually decent quality.

The pleasant surprise I had recently was when I tried Morrisons own label mature cheddar. Well up there with the best of CC and it's a lot cheaper when you buy two packs.
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Old 14th Jul 2015, 19:02
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One of my favourites....



Coeur de Neufchâtel cheese, cow milk - Fromages.com

That sample is a bit young and immature. It is best when the fine white furry mould has developed brown spots which give it that extra tangy bite.
It is not easy to get the artisanal stuff this far South and I rely on friends to pick up some if they are passing that way.

Any mention in Neufchatel that it could be related to Camembert will have you beaten up and dumped at the town limits.
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Old 14th Jul 2015, 19:14
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I would like to recommend Cornish Quartz mature from Waitrose as the best cheese I have ever tasted.
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Old 15th Jul 2015, 08:21
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Cheese - probably my favourite food!

Sadly, Cathedral City is not mature - but sharp. Proper matured cheddar (which only comes from the region after which it has been named) is by no means sharp, but has a rounded nutty flavour - any should be matured wrapped in hessian, not in horrible, unbreathable plastic.

Similar comments could be addressed towards that other generic cheese - Emmental, which is produced across Europe, but the real thing tastes absolutely nothing like its plastic textured, tasteless, vacuum packed and sliced distant relative.

I remember some years ago noticing in a US supermarket that a product was referred to as "cheese food" which I suppose infers that it looked (a bit) like cheese, smelt (something) like cheese - but wasn't cheese! Has cheese sold in the USA improved any since those days?
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Old 15th Jul 2015, 08:48
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We used to get cheese in slabs cut from a whole round in Snowdens grocery. It was then kept on the stone shelf under the scullery sink along with the milk. Nothing you can buy from a supermarket tastes anything like that real cheese from the olden days. There are specialty shops that sell the real thing.
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Old 15th Jul 2015, 10:15
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There are specialty shops that sell the real thing
When I worked abroad I relied upon Teddington Cheese.. FEDEX delivery, expensive but worth it when I pined for some Stinking Bishop.

More money than sense in those days.
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Old 15th Jul 2015, 10:42
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but has a rounded nutty flavour
That one always mystifies me. I've heard that term applied to just about every food imaginable - apart from nuts, strangely enough! What does it mean?

Unfortunately the name "cheddar " has no protected status, and can be applied to cheese of a cheddar type produced anywhere, unlike, say, Parmesan.

I would like to recommend Cornish Quartz mature from Waitrose as the best cheese I have ever tasted.
Pity we still have to schlep all the way up to Saltash (practically in Devon) to get to a Waitrose, although there will be one in Truro fairly soon, I believe.
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Old 15th Jul 2015, 11:59
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A favourite cheese of mine (and everyone else in this house) is from Aldi! Red Leicester, their cheapest. Delicious, no need to buy the more expensive versions.
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Old 15th Jul 2015, 12:25
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It's not a place...

TTN,


...but the name of the process used to make it.

VnV
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Old 15th Jul 2015, 13:03
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... but you can't beat Cheddar Cheese from Cheddar!

...or Wensleydale from Wensleydale.
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Old 15th Jul 2015, 13:10
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I once tried to buy Stilton in Stilton and Caerphilly in Caerphilly.

The Caerphilly incident was in a 'delicatessen/diary' shop immediately opposite Caerphilly Castle.
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Old 15th Jul 2015, 13:23
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Would anyone other than a non-cheese eater willingly buy mild cheddar? I just can't see the point of it. My assumption is that it is for that part of the catering industry that don't give a stuff about their customers.

Last edited by Mechta; 15th Jul 2015 at 21:06. Reason: spelling
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Old 15th Jul 2015, 13:43
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Originally Posted by Mechta View Post
Would anyone other than a non-cheese eater willingly by mild cheddar? I just can't see the point of it. My assumption is that it is for that part of the catering industry that don't give a stuff about their customers.
Very much the same with decaffeinated coffee / cola, alcohol free beer / wine, or meat free sausages.

As for cheese suitable for vegans.....
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