The Cheese Board

[vinteuil]

... an interesting Gorwydd Caerphilly today. Made by the Trethowen Brothers in their Somerset dairy./... / Worth seeking out.

... thanks : noted, and to be remembered when I'm next on the cheese quest

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[Keraulophone]

Had an interesting Gorwydd Caerphilly today. Made by the Trethowen Brothers in their Somerset dairy.

A traditional Caerphilly made with unpasteurised cow’s milk, it is matured for longer than most farmhouse Caerphillys, giving it a unique depth of flavour. It has a firm, lemony, lactic core and a creamy, more savoury layer just beneath the rind – known as the ‘breakdown’. These complex flavours have helped Gorwydd win many awards, including Golds in 2017 at the British Cheese Awards.

Worth seeking out.

[french frank]

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... delighted to see that your Tecko back on fourme.

But sadly not in the fourme of Ambert

Speaking of ossaus-iraties, I've had some pretty disappointing ones elsewhere of late (waitrose I'm looking at you) - but tecko's le plus fin ossau-iraty is the real thang, an excellent one with lunch today. And one of their espoisses is waiting for me for tomorrow

Interesting. I didn't get the Ossau-Buco in the end - although they did have it - as I had already overbought. I've often thought of keeping the cheese in a cheese safe in the garden rather than even putting it in the fridge. I used to prefer finishing off a camembert without putting it in the fridge. It became stickier and stickier ...

[vinteuil]

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... delighted to see that your Tecko back on fourme. And you've made a goodly haul there.

Speaking of ossaus-iraties, I've had some pretty disappointing ones elsewhere of late (waitrose I'm looking at you) - but tecko's le plus fin ossau-iraty is the real thang, an excellent one with lunch today. And one of their espoisses is waiting for me for tomorrow


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[french frank]

To Têco this morning, thinking to get a piece of Ossau-Iraty. But, oh joy! They had Langres which had been missing from their shelves for too many weeks. And oh joy (again)! They had Époisses which I hadn't seen there since I'd been going to Têco almost six months ago. I bought both even though I'd already started on the Morbier and Camembert. "Le Plus Fin de Têco", as they (Têco) say.

The Époisses was in good condition, just getting slightly oozy after four hours out of the chill cabinet. I wondered what to have with it and decided to pay it a compliment - with my hawthorn jelly. The hawthorn has a slightly deeper, richer taste than the rosehip and I thought the strong-tasting Époisses would be good with a sweet accompaniment rather than a salty one. Others may disagree

[french frank]

To keep this thread on track I offer a recent discovery: Gris du Périgord, but I am afraid that to my debased taste it is just another of those cheeses which resemble Coulommiers. C. de G. was correct about French cheese and politics. I am happy to be corrected, but it will never displace Fourme d'Ambert on my plate. Another horror - with cheese I usually drink whatever has been opened and remains on the table.

Nice try, AM Quite agree about Fourme d'Ambert but I now have a bus ride or a 30-min walk to find somewhere to buy it round here. Must admit that there is a certain satisfaction in matching boisson with food, but I do mix the grapes in the same meal. But not grape and hop.

[oddoneout]

Another designed to appeal to those eternally worried about their engines (most narrowboat owners) 'Piston Broke'!

The result presumably of drowning your sorrows after a hefty repair bill?

[Alain Maréchal]

I'm with Alain Maréchal on this (btw, where are you, AM?) Was it Blaise Pascal who wrote: "All of humanity's troubles stem from one sole thing: man's insistence on getting everything done as quickly as possible and moving on to something else: labour saving devices, instant solutions... Jeez, slow down, will ya?"

Kind of you to notice my seeming absence, ff, but I continue to read the boards, usually without logging on. Since a certain political event my interest in the U.K. has dwindled, something the BBC has done, and is doing, nothing to discourage. I take the Trappist line, and only speak if there is something important, urgent, or interesting to communicate (I have always feared becoming like Miss Bates).

To keep this thread on track I offer a recent discovery: Gris du Périgord, but I am afraid that to my debased taste it is just another of those cheeses which resemble Coulommiers. C. de G. was correct about French cheese and politics. I am happy to be corrected, but it will never displace Fourme d'Ambert on my plate. Another horror - with cheese I usually drink whatever has been opened and remains on the table.

[Roger Webb]

I see their Brewers Choice Range includes Lock Steady and Grand Union...

Another designed to appeal to those eternally worried about their engines (most narrowboat owners) 'Piston Broke'!

[oddoneout]

In the past I travelled to many parts of the country by narrowboat and always looked forward to sniffing out local beers....I'm not a CAMRA member either, but recognise the important work they have done - the movement started in the West Country after all!
If you like Butcombe, try and find Hook Norton 'Old Hooky' (almost local for you).

I see their Brewers Choice Range includes Lock Steady and Grand Union...

[Roger Webb]

... as a Devizes boy born and bred - how can I not??

We always rewarded ourselves with a pint in Devizes after tackling the Caen Hill flight. I didn't know you came from Devizes...very much like the town, and looked forward to seeing and hearing the 'dray' from Wadworth's.

The lock free section of the K and A east of the town is one of the most magical sections of any canal in Britain.

[Roger Webb]

My 'inclined to try' referred to a white wine with the Ossau-Iraty: Butcombe with Cheddar has been tried, tested and not found wanting. I'm not at all a CAMRA buff, but also have a partiality for Wadworth's 6X, though it doesn't have the geographical allure of Butcombe. I wonder if m. vinteuil approves of that one?

I'm with you re. geographical integrity with many items incl. beer, and always look forward to trying local beers wherever I travel. My favourites, largely because I go to those places once a year each, are when in Suffolk it has to be Adnams...when in Sussex, Harveys of Lewes.

In the past I travelled to many parts of the country by narrowboat and always looked forward to sniffing out local beers....I'm not a CAMRA member either, but recognise the important work they have done - the movement started in the West Country after all!

Wadworth's 6x was one of the 'real ales' (before they were called that) one could find in the West Country before the revolution in beer making, otherwise it was, Courage Director's or Theakston's Old Peculiar (non geographical!).

If you like Butcombe, try and find Hook Norton 'Old Hooky' (almost local for you).

[vinteuil]

I ... have a partiality for Wadworth's 6X / ... / I wonder if m. vinteuil approves of that one?

... as a Devizes boy born and bred - how can I not??

[french frank]

My ideal Cheddar is crumbly, and a mature one should make the tongue itch slightly!............I said elsewhere that Butcombe was, along with Smiles my favourite local (Bristol) beer [ ... ]Butcombe I remember as a start-up, hard to imagine that Simon Whitmore was managing director of Courage Brewery before that. I used to visit people who lived in Butcombe Manor near the original sight of the brewery...all very hippyish at the time! Butcombe moved a little while ago to premises at Wrington [... ]

My 'inclined to try' referred to a white wine with the Ossau-Iraty: Butcombe with Cheddar has been tried, tested and not found wanting. I'm not at all a CAMRA buff, but also have a partiality for Wadworth's 6X, though it doesn't have the geographical allure of Butcombe. I wonder if m. vinteuil approves of that one?

[Roger Webb]

...................the Cheddar (cow's milk) was hard and slightly crumbly....................... I'm inclined to try............. Butcombe for the Cheddar.....

My ideal Cheddar is crumbly, and a mature one should make the tongue itch slightly!............I said elsewhere that Butcombe was, along with Smiles my favourite local (Bristol) beer - Smiles is no more (a victim of it's own expansion really - I knew some of the original guys who worked at the brewery)...the name was still around a while back, and brewing it at Burton on Trent was tried to no avail! Butcombe I remember as a start-up, hard to imagine that Simon Whitmore was managing director of Courage Brewery before that. I used to visit people who lived in Butcombe Manor near the original sight of the brewery...all very hippyish at the time! Butcombe moved a little while ago to premises at Wrington, and I've just about lost touch with everyone from that period.....we had some pretty crazy times back then!