Cheese.. Do you imbibe?

[Vacumatic]

I have never seen English made Cheddar cheese at our local grocery stores, but I'll keep a lookout for some. I've has some US made Cheddar cheese which I found to be very bland. We have Canadian made found Armstrong extra old to be very tasty.

Aged Cheddar Cheese Blocks | Armstrong Cheese

With an extra sharp taste, Armstrong's Aged Cheddar Cheese is a great snack or perfect to enjoy with your favourite crackers. Try them in block form!

www.armstrongcheese.ca

Bob

I have had some English Cheddars that are really bad, almost plastic in consistency, made to a price and not to a standard, not even good for cooking. Other Cheddars, especially made by the smaller independents are just perfect when it comes to texture and taste.

Cheddar is a good allrounder, I like my Stilton, cut with a spoon from a pot on to crackers but it has a flavour that overpowers almost everything else,

 

[Chris]

I have never seen English made Cheddar cheese at our local grocery stores, but I'll keep a lookout for some. I've has some US made Cheddar cheese which I found to be very bland. We have Canadian made found Armstrong extra old to be very tasty.

Aged Cheddar Cheese Blocks | Armstrong Cheese

With an extra sharp taste, Armstrong's Aged Cheddar Cheese is a great snack or perfect to enjoy with your favourite crackers. Try them in block form!

www.armstrongcheese.ca

Bob

It's surprisingly difficult to find aged English cheddar here in England, most shops only have the non-specific "extra mature" the flavour and texture of which can vary immensely. That said, the last time I went to an actual cheese shop the lady working there mentioned that someone had bought some of their vintage cheddar and had come back to complain that it "had bits in it". The "bits" were little salt crystals which are the hallmark of good cheddar. They sold a lot of the mild cheddar which is akin to eating rubber, I despaired.

 

[JonnyBGood]

my top 3 cheese
1.Langres
2. Epoisse
3. Munster

all three are quite similar, strong, smelly and delicious, washed rinds.

when I'm cheese shopping I'm hunting one of these three mostly

 

[SpeedyPC]

Cheese is 100% fart food, trust me.

 

[chazt]

Tangentially related; the other evening I made a porterhouse steak with a bleu cheese and garlic sauce in which I dipped the steak. Until this week I have only had that in restaurants. Now, all the recipes I saw online included sour cream and buttermilk among other items. I had to modify the recipe, because my local store only sells quarts of buttermilk and pints of sour cream and all I needed was a teaspoon or two of each. So this is what I did. I put a chunk of bleu cheese in a bowl and mashed it with a fork. Then I drizzled in a few drops of olive oil, a splash of whole milk and a tablespoon of mayonnaise. Garlic powder, salt and pepper, stir stir stir, and boom! I made a butt kicking sauce to accompany a perfectly cooked medium rare porterhouse. I had a happy mouth and belly

 

[MntnMan62]

Oh man! Cheese just may be my favorite food. And it may be what kills me too. I LOVE cheese! Doesn't really matter what kind. Even lowly American cheese. I can just gobble up slice after slice of American. It never lasts very long in my refrigerator. I also love cheddar. Sharp White New York State cheddar. I first got into it taking it on backpacking trips in the Adirondack Mountains in my early days. Mozzarella never disappoints, especially on a killer chicken parmesan. I'll also use it to make pizza bagels for snacks. And then there are the gourmet cheeses. My all time favorite is probably Midnight Moon by Cypress Grove. I can eat that stuff all day long. Expensive though. It's about $25 a pound near me. But come to think about it, the new butcher I found who has the best steaks charges $25 a pound for his NY Strip and Filet. Every Thanksgiving I do a whole cheese tasting thing with 5 or 6 different gourmet cheeses. Cheese cheese. Oh glorious cheese!

 

[chazt]

It's surprisingly difficult to find aged English cheddar here in England, most shops only have the non-specific "extra mature" the flavour and texture of which can vary immensely. That said, the last time I went to an actual cheese shop the lady working there mentioned that someone had bought some of their vintage cheddar and had come back to complain that it "had bits in it". The "bits" were little salt crystals which are the hallmark of good cheddar. They sold a lot of the mild cheddar which is akin to eating rubber, I despaired.

The Trader Joe’s chain of markets here in the States has plenty of the good stuff, bits and all. I’d offer to send you a brick, but i don’t think it’d survive the voyage.

 

[Smiffy]

Tangentially related; the other evening I made a porterhouse steak with a bleu cheese and garlic sauce in which I dipped the steak. Until this week I have only had that in restaurants. Now, all the recipes I saw online included sour cream and buttermilk among other items. I had to modify the recipe, because my local store only sells quarts of buttermilk and pints of sour cream and all I needed was a teaspoon or two of each. So this is what I did. I put a chunk of bleu cheese in a bowl and mashed it with a fork. Then I drizzled in a few drops of olive oil, a splash of whole milk and a tablespoon of mayonnaise. Garlic powder, salt and pepper, stir stir stir, and boom! I made a butt kicking sauce to accompany a perfectly cooked medium rare porterhouse. I had a happy mouth and belly

I haven't had that meal in many years, still holds a good memory. I am not sure that a Porterhouse is a common cut in the UK, I think it is a tall, cylinder of steak? The restaurant where I had this meal made the stilton blue cheese just soak through the meat which was medium cooked, a fantastic meal.

 

[MntnMan62]

I haven't had that meal in many years, still holds a good memory. I am not sure that a Porterhouse is a common cut in the UK, I think it is a tall, cylinder of steak? The restaurant where I had this meal made the stilton blue cheese just soak through the meat which was medium cooked, a fantastic meal.

A porterhouse is just a cut that contains BOTH the Strip Steak AND the Filet Mignon. Not tall and cylindrical. Flat just like any other steak, just bigger. And that porterhouse with bleu cheese and garlic sauce sounds delectable.

 

[Smiffy]

Not sure what I had then, described on the menu as Porterhouse, three inches high and and about two inches diameter, served 'stood up' with a chunk of blue cheese melting away on the top, no T or fat

It could have been a 3 inch thick cut of a steak and trimmed down by the chef

 

[Chris]

The Trader Joe’s chain of markets here in the States has plenty of the good stuff, bits and all. I’d offer to send you a brick, but i don’t think it’d survive the voyage.

Knowing my luck it would be the best cheese I'd ever tasted and would then be forever beholden to black market imports.

I have since discovered that Tesco extra mature cheddar is nice, not as strong a flavour as I'd like but good texture and about the best I've found that's easily available. Any cheddar that can be sliced without crumbling is not good.

 

[Paper Plane]

Talking of cheese, this mini hamper was given to us by some friends for Xmas. Must get round to starting on them…

steve

 

[chazt]

Not sure what I had then, described on the menu as Porterhouse, three inches high and and about two inches diameter, served 'stood up' with a chunk of blue cheese melting away on the top, no T or fat

It could have been a 3 inch thick cut of a steak and trimmed down by the chef

View attachment 158792

Three inches high and two in diameter sounds like filet mignon. That’s a thicker cut than I generally see at the butcher shop. When cooked well it’s tender and flavorful. It must have been outrageous!

 

[MntnMan62]

Not sure what I had then, described on the menu as Porterhouse, three inches high and and about two inches diameter, served 'stood up' with a chunk of blue cheese melting away on the top, no T or fat

It could have been a 3 inch thick cut of a steak and trimmed down by the chef

View attachment 158792

That cut looks like NY Strip steak. And looks maybe 1 1/2" thick.

 

[R181]

Three inches high and two in diameter sounds like filet mignon. That’s a thicker cut than I generally see at the butcher shop. When cooked well it’s tender and flavorful. It must have been outrageous!

If it was filet mignon, that sure would have been very tasty.

Bob