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Author Topic: Current Cheesing
Purves Grundy
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When I was stuck hanging around Schipol airport on my journey out to Romania I ended up trying some of the samples of mature gouda. It was a revlation.

Still happen to think you can't beat a good stilton or cheddar, though.

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The Mighty Belgian
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Picked up some Tomme de Savoie, Comté and Morbier last week... all delicious, and almost gone now.

Another trip across the border to Alsace beckons soon, the selection there is much better than in German shops (unless you can find a specialist cheese shop, and they're not exactly common around here). Looking forward to this weekend though, we're off to the Allgäu for a couple of days and will definitely pick up some local Bergkäse while we're there.

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King On The Rye
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quote:
Comté - A classic. Nutty, rich hard cow's cheese from the north (I think) of France. And in great condition too.
It's a mountain cheese, from close to MM's neck of the woods I believe.

Old Coolea is a lovely: of that type of cheese, though, i prefer three-year aged Gouda.

I've only got some buffalo cheese in it at the moment, which I bought at a farmers market on Sunday. It's interesting: creamy, and with a salty, acrid aftertaste. I've recently polished off a cheese selection that included brie de meaux, lancashire, caerphilly and a goat's cheese called finn. delicious all of them, although lancashire is currently about my favourite cheese.

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Croute au fromage et oeuf au plat
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Comte is from the Jura area I think, not sure. Bit of a Gruyeres rip-off really, not exactly high on my list of French cheeses but perfectly agreable.

An excellent cheese from the Jura mountains is Tete de Moine, you use a little gyzmo to shave off the top.

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Lardinho
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My favourite Gruyere rip-off is Beaufort. Lovely.
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SpanglyPrincess
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am currently making my way through

some ultra ripe and totally fantastic taleggio

some average dolcelatte

an ok anonymous hard goats' cheese

some truly gorgeous baked sicilian ricotta brought up by a pal after a recent trip down there

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VTTBoscombe
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When we first moved to France, I really missed yer standard English Cheddar, now after almost 10 years Comté , is our standard house cheese, for nibbling, cooking etc.

It is from the Jura, (Franche Comté) as MM says, and it is of the Gruyère "family" as is Lardinho's Beaufort.

There are different Comtés , depending on maturing age etc (with the different prices).

Of course , MM your name is one of my favourites use of Gruyère cheese.
In the twee wee town of Gruyère itself, or best in Moléson village just up the road, the classic "Moitie-Moitie" Cheese fondue, half Gruyère and half Vacherin is just wonderful.
(Have a good amount of that mix in a vacuum pack in the freezer - good mix from the COOP in Bulle). Recette
Hmm Bother in law with veggie wife coming this weekend, think I will dig it out.

[ 26.09.2006, 13:21: Message edited by: VTTBoscombe ]

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SpanglyPrincess
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a decent comté is delicious imo
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Wyatt Earp
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Was the Caerphilly Gorwydd? I love that stuff. I'm working in Borough later this week; I may just pick some up.
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Croute au fromage et oeuf au plat
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Ah, Gruyeres...postcard place but worth the visit, when it's quiet in winter. Start the meal with a platter of the local charcuterie (pave aux herbes a must) and finish it with "meringue a la double-creme de Gruyeres".

If you ever go back there, tell me, I can give you an adress where to stay, a farm, which is really good value and they make their own cheese, which you can try to your heart content at breakfast. We could not stop eating it.

I get the Migros one myself VTT but apparently, the best of those mix is from Aligros, which is a kind of Swiss Aldi.

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noj
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Just finished some really nice red Leicester, very tangy and nutty. It can be a bit insipid at times, Red Leicester, but when you get a good piece it's beautiful.
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VTTBoscombe
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M-M - I will take you up on that offer, we love it there, even though last camping trip was rained out.
Oh yes! the meringue and the cream - that really finishes off the arteries.

Speaking of the actual town of Gruyéres, have you ever gone to the Museum and café , based around the guy who designed the Alien sets, Hans Ruedi Giger.
Really fantastic, but seems really wierd to be there in such a place.

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King On The Rye
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quote:
Was the Caerphilly Gorwydd? I love that stuff. I'm working in Borough later this week; I may just pick some up.
It was actually. I'm torn between the Gorwydd and the Duckett's myself.
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Croute au fromage et oeuf au plat
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Been there indeed VTT, it really is one weird place in all that cute Swissness. The bar was booked for a...wedding last time I was there, shame. The castle often has art exhibitions, they had one from some illustrator who lives in Neuchatel, Howe I think, mad fantasy stuff and it fitted very well with the medieval setting.

The farm is just at the foot of the village, you can take a path up there, nothing too difficult, even in pitch darkness and with frozen snow.

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The Batebe of Toro Foundation
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Ah, the Gruyere/Comté regional link makes sense, now I think about it.
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