CHEESE

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  • la vie en rougela vie en rouge Circus Host, 8th Day Host
    Pâtes au fromage (pasta with cheese) in our house last night. This is a great French classic. The pasta is coquillettes, very small tubes like macaroni, but with a bit of a curve, served with cream, diced ham and an absolutely obscene quantity of CHEESE. Like seriously, 250g between two of us. We used old Comté and Parmesan, melted into the cream in cheesy, artery-clogging deliciousness. A spoon of French mustard and grind of black pepper perfects the dish.
  • drool.....
  • Wonderful.
  • kingsfold wrote: »
    What is "sharp" cheddar when it's in UK-speak? The context is a US recipe for fennel seed & cheese crackers. Is it what I would call very mature cheddar?

    @KarlLB points at it meaning mature, which it does, more or less, although I find US "sharp cheddar" to taste more acidic than its closest UK equivalent. But also note that typical US cheddar is milder than typical UK cheddar. I've only every found something with as much flavour as a UK supermarket mature cheddar in specialist cheese stalls over here.
  • kingsfold wrote: »
    What is "sharp" cheddar when it's in UK-speak? The context is a US recipe for fennel seed & cheese crackers. Is it what I would call very mature cheddar?

    @KarlLB points at it meaning mature, which it does, more or less, although I find US "sharp cheddar" to taste more acidic than its closest UK equivalent. But also note that typical US cheddar is milder than typical UK cheddar. I've only every found something with as much flavour as a UK supermarket mature cheddar in specialist cheese stalls over here.

    Blimey. Most UK supermarket mature cheddars are pretty mild. It's the extra and vintage you have to go for for anything I'd call flavourful.
  • You know you have a sharp one when the skin starts peeling off the roof of your mouth.
  • You know you have a sharp one when the skin starts peeling off the roof of your mouth.

    Aye. If it doesn't take a layer of skin off it's not properly mature.
  • KarlLB wrote: »
    Blimey. Most UK supermarket mature cheddars are pretty mild. It's the extra and vintage you have to go for for anything I'd call flavourful.

    I think we're being the same person again :grin:
  • DafydDafyd Shipmate
    Does anyone have a link to ken's opinions on mild cheddar? I feel it ought to be linked to.
  • Dafyd wrote: »
    Does anyone have a link to ken's opinions on mild cheddar? I feel it ought to be linked to.

    Like lard except you can't cook chips in it?
  • My father, whose family came from Somerset, once told me that eating a really ripe cheddar should bring you out in a light sweat. I've never encountered one of those, though I live in hope.
  • DafydDafyd Shipmate
    KarlLB wrote: »
    Dafyd wrote: »
    Does anyone have a link to ken's opinions on mild cheddar? I feel it ought to be linked to.
    Like lard except you can't cook chips in it?
    That sounds like the one. I do not remember it as well as I would like to.

  • I have a little list of members of a class for people who don't like the class.

    For example, Mellow Birds is coffee for people who don't like coffee.

    Liebfraumilch is wine for people who don't like wine.

    Budweiser is beer for people who don't like beer.

    Similarly, mild cheddar is cheese for people who don't like cheese.
  • la vie en rougela vie en rouge Circus Host, 8th Day Host
    Sadly, I think Ken's rant about mild cheddar has been lost to the mists of time :disappointed:

    I found the link in Glory but it didn't take me anywhere.
  • TrudyTrudy Heaven Host, 8th Day Host
    Oh gosh yes, that was an Old Ship classic. The two things I remember most vividly about Ken's online presence were his feelings about mild cheddar and about the hymn "Dear Lord and Father of Mankind."
  • Sadly, I think Ken's rant about mild cheddar has been lost to the mists of time :disappointed:

    I found the link in Glory but it didn't take me anywhere.

    Oh Wayback Machine we give you most cheesy thanks...
  • DafydDafyd Shipmate
    Thank you.
  • Just had a lovely cheese from the Nettlebed Creamery which had been aged in hay.
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