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good cheese? good cheese practice?

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jonpaul:
In USA no cheese its horrible.

When traveling:

In Switzerland: Aged Gruyer (Surchoix)

In France: Roquefort (blue )

In USA the equiv cheeses  (eg Trader Joes) are crazy expensive and old/not genuine. 

Recipie:

 fresh French bread or a whole grain from a bakery.
lightly toast
Spread with cheese,

With gruyer perhaps a bit of Dijon mustard

Jon

armandine2:
my last 3 cheeses, bought the other day

https://groceries.aldi.co.uk/en-GB/chilled-food/cheese

were a Comte, a Red Leicester, and Double Gloucester with chives - one slice was put on sourdough last night

Overspeed:
Hello

Wisconsin cheese makers produce very nice cheeses  , some can compete with french chesse , the problem is they are mainly available in Wisconsin only. Same in UK where there is very good local cheeses .

The problem is France is now most cheese are industrial cheese and not real county made cheese by the traditional way , a perfect exemple is the camenbert .. not cheese sale in France have just the name of camenber and are far to be a traditional camenber , Chaource is now mainly an industrial product they are are only two real Chaource real makers in France .

That the same problem with Mimolette / Boule de Lille most are industrial orange cheese with ??? taste

Regards
OS

nightfire:
My primary use for cheese in cooking is italian cuisine, where Pargiggiano (I like that better that Pecorino) is added to the sauce to give it a certain creamyness as in pasta Alfredo or cacio e pepe (the original roman version of the more popular mac'n'cheese in the US). Here you also have to care which quality you buy, and how to grate it. I really like graters like the Microplane ones, that do deliver some very fine slices of it, that nearly immediately dissolves into hot sauces based on pasta water with starch.

coppercone2:
the brie like cheese that starts with a F (fromager or something) is very good, I think I decided its better then brie now.

I got a microplane last year also, it is excellent for parm. The only problem was when you make a pot of pasta you are always washing the microplane, so if you have more then 1 person that will eat from a pot regularly till its gone, get a few microplanes. I like it freshly grated.

clean microplane + pasta = fresh cut
dirty microplane + pasta = use the grated stuff in a can

I mean, if you are actually excited about doing something and delayed eating by 4 hours.

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