Originally posted by vinteuil
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Yes you're right about Asda....so different from the rather scruffy stores that Asda were, say 30 years ago - unfortunately we don't have one conveniently placed.....but we do have both Aldi and Lidl, both being good for 'continental' fare...including the chocolate you found in Aldi (maybe 'Roth'?). I do, however, miss market shopping in France for things like cheese - we often stayed between Honfleur and Pont l'Éveque, and to buy from a stall is a revelation if one is used to supermarket shopping in this country. To be offered six or seven different Pont l'Éveques, all aux cru, and to be presented with a sliver of each on the end of a knife before your choice is made is real shopping! -
During my time at the Morrisons deli counter they started stocking Cornish brie, which attracted negative comment along from some customers who considered themselves knowledgeable, along the lines of "not proper Brie". The most vocal customers would then make a big show of asking for a wedge of President Brie and I would have to hide my amusement, knowing what a poor product that was. Over a period of time, helped by regular plates of samples,(and my recommendation I like to think on occasion), more people did start buying, and enjoying it.Originally posted by french frank View Post
Thank you for correcting my pronunciation
. I was amused to read the story of how they decided to become cheesemakers: "First obtain a herd of French Monbéliarde cows." Several outlets very local to me sell it but I've always been too sniffy to buy an English Brie. Always happy to prove myself wrong ...
Cheesemaking and choice in this country is of a very high standard now I think and British versions of European cheeses are likely to be perfectly acceptable alternatives.Comment
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I'm sure that's so. It's just my tendency to purism that wishes they didn't make 'British versions' of cheeses. But - on the shoulders of giants! (Erm, Lymeswold, anyone?) I remember Jeremy Corbyn - a vegetarian - saying he would be a vegan except for the fact that he couldn't give up cheese - Somerset Brie being his then favourite. But a New KId in a Block doesn't have quite the allure of a cheese with a renowned history, a Thing. And 'Brie' which isn't from ... Brie?Originally posted by oddoneout View Post
I didn't think a lot of Tesco's Finest Smoked Scamorza Mozarella tonight. I'm looking forward to Sunday breakfast with Gómez Moreno Manchego, black pepper Fuet and dressed olives, with fresh baguette.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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We bought some Gouda with Pesto, a strong green colour and delicious. Afraid I don't know if it's Dutch or made in the UK, recommended either way.Comment
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That slim salami was a pleasant discovery in Tesco. Do give the Baron Bigod a go. Try not to think of it as a copy of anything but as a gift to our British cheeseboards. The only thing I don't like about it is the name.Originally posted by french frank View Post
Half of it's gone already.
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I had a smoked scamorza last year courtesy of Lidl reductions after a 'Taste of Italy' promotion; it was OK mixed up with a lot of vegetables in a warm salad or added to pasta with plenty of homemade tomato sauce. Months later I tried the unsmoked version. Let's just say that the birds ate well that week and I was glad it was a 50% reduction...Originally posted by french frank View Post
Re British Brie and the like perhaps regard it as the food equivalent of 'music in the Baroque, Classical etc style'? That's how the makers describe it after all, as they are using the same methods, but the results are influenced by local factors. I'm not averse to trying a homegrown (New Kid on the block) version of something I already enjoy either - and not just cheese.
I had to smile at the Corbyn comment about not giving up cheese as that was the subject of a brief discussion in front of one of the Aldi cheese chillers when I was looking for another pack of Beacon Blue, all being in agreement that cutting down was one thing, but cutting out wasn't going to happen.Comment
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I suppose the cheesemakers of Somerset have little to complain about when they see New Zealand, Canadian, Australian and many more...including Finnish (!) Cheddar. When we lived in your city, in the southern part (Southville) we were well placed to visit the centre of manufacture of the real thing, and often came back with a small truckle of Cheddar's finest. Not that it wasn't available...along with a great selection from home and abroad at a stall in St Nicholas Market, did you ever visit it?Originally posted by french frank View PostComment
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That's a new one on me, but a quick search suggests that it is Dutch - and that there are other flavoured options as well, egOriginally posted by gradus View Post
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Not too sure how much of this article is shareable, but worth giving it a go to see if you agree.
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Worked for me, thank you, and an interesting read. On the freezing question, hard cheese such as cheddar can be grated and frozen(loose on a tray first then boxed or wrapped) and then used for cooking straight from the freezer. If it's frozen in the block it tends to be too crumbly to use easily once thawed.Originally posted by Pulcinella View PostComment
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I imagine things could have have changed (here) since we left the EU but "Cheddar" (a small town in Somerset with prehistoric caves, m'lud) is not rated an AOP or DOP because 'cheddaring' is a method of manufacture and doesn't refer to the grass, terrain, climate, animals &c specific to the locality. I'm not a huge fan of adding cranberries, apricots, herbs or whatever because I like to choose what to have with my cheese on a daily basis. I can't think of having my hawthorn jelly with a sage-flavoured cheese, por ejemplo, so no jelly until that cheese is finished.Originally posted by Roger Webb View Post
It's perfectly possible, obviously, to freeze cheese, though I went to one of our local cheesemongers and wanted to buy a Langres and an Affiné au Chablis (didn't know when I'd be able to go there again) and was told freezing might affect the texture. I ate the Langres and froze the Affiné au Chablis (they both come in near identical small wooden boxes); the texture of the Langres did seem creamier. But as I'd never had the A au C before I'm not sure what the texture is like anyway. Must repeat the experiment the other way round when the weather improves and I can get to the shop more easily.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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And, according to the Tourist Board spiel 'Cheddar Gorgeous!'......Originally posted by french frank View PostComment
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Couldn't resist a breakfast contest: Le Rustique Camembert (3 days out of fridge since purchase, à gauche ) v Baron Bigod (bought yesterday and never in fridge, on right), both pasteurised:
Scores (on thin wholmeal toast): Camembert 6/10, Baron 9/10 (IMHO). A good Tunworth would be approx 8/10, though they tend to vary in ageing potential. Difficult to say whether the Baron is closer to Brie de Meaux or Camembert; estimate 40:60.
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