silver Posted February 25, 2023 Share Posted February 25, 2023 2 minutes ago, Hero said: Unless the green is not mould. Like Sage Derby. or the green rind of Cornish Yarg, which is nettle leaves 2 Link to comment Share on other sites More sharing options...
Prisca Posted February 25, 2023 Share Posted February 25, 2023 Oh my god, one day a cheese thread and already on the fourth page. Who would have thought that MFCers are such cheese fans? 😅 5 Link to comment Share on other sites More sharing options...
TinyLove_CJ Posted February 25, 2023 Share Posted February 25, 2023 (edited) Don't know if anyone outside the UK knows about this but here we love cheese so much we have an annual cheese rolling event in Gloucester! Here's a video from last years event: The Cooper's Hill Cheese-Rolling and Wake happens every May bank holiday where a round double Gloucester cheese is thrown down the hill to roll and people chase after it. And you guessed it, the first person to cross the end line and catch the cheese wins the cheese! 😁 EDIT: In 2020 the rolling was cancelled due to the pandemic but on the day it should have happened a symbolic and somewhat lonely babybel was gently rolled down instead! Another cheese joke: Q: What do they shout out at Pantomimes? Answer Spoiler He's Brie-hind you! Edited February 25, 2023 by TinyLove_CJ 1 3 Link to comment Share on other sites More sharing options...
TinyLove_CJ Posted February 25, 2023 Share Posted February 25, 2023 I should also add that the cheese rolling event is quite brutal and there were a few injuries sustained last year, so brie careful when you go rolling your cheese down a hill! 2 Link to comment Share on other sites More sharing options...
krysady Posted February 25, 2023 Share Posted February 25, 2023 2 hours ago, silver said: You can't have cheese without mold, even if it's not visible. I didn't know that! I thought only for some types of cheese there's mold added during the making process but the rest are mold free. Here we buy a lot of cheese directly from the shepherds and they don't use any mold in the process 1 Link to comment Share on other sites More sharing options...
krysady Posted February 25, 2023 Share Posted February 25, 2023 1 hour ago, silver said: or the green rind of Cornish Yarg, which is nettle leaves That rind it's edible? Link to comment Share on other sites More sharing options...
Hero Posted February 26, 2023 Share Posted February 26, 2023 27 minutes ago, krysady said: That rind it's edible? Yes, edible nettle leaves, although apparently a little mouldy. More penicillium. 2 1 Link to comment Share on other sites More sharing options...
Kumazzz Posted February 26, 2023 Share Posted February 26, 2023 Guys, do you know the PLAYLIST Ultimate Cheese - Apple Music ? "Ultimate Cheese" on Apple Music Pop Because everyone should be allowed to enjoy their guilty pleasures. https://music.apple.com/gb/playlist/ultimate-cheese/pl.ce771e35d1e24dafa39c0b5b573ded76 include Grace Kelly. 3 Link to comment Share on other sites More sharing options...
Prisca Posted February 26, 2023 Share Posted February 26, 2023 12 hours ago, krysady said: I didn't know that! I thought only for some types of cheese there's mold added during the making process but the rest are mold free. Here we buy a lot of cheese directly from the shepherds and they don't use any mold in the process Yes, as I understand it, there are white mould cheeses (Brie, Camembert, etc.) and blue mould cheeses (Gorgonzola, Roquefort, etc.) and that the other types of cheese have no mould (except harmful mould when they are no longer good). Then there are also red smear cheeses (red smear cultures are added there and not mould) such as Chaumes or Appenzeller. 4 Link to comment Share on other sites More sharing options...
TinyLove_CJ Posted February 26, 2023 Share Posted February 26, 2023 For anyone who might be put off by mould on their cheese, might want to skip reading this then! https://en.m.wikipedia.org/wiki/Cheese_mite 3 Link to comment Share on other sites More sharing options...
krysady Posted February 26, 2023 Share Posted February 26, 2023 20 hours ago, Hero said: Has anyone tried Casu Marzu? That's for strong stomachs only! It's actually illegal now I believe. Oh my, just read about it! https://en.m.wikipedia.org/wiki/Casu_martzu You're right, it's illegal and sold on the black market nowadays. This is : "Casu martzu is considered by Sardinian aficionados to be unsafe to eat when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which results in the maggots being killed. When the cheese has fermented enough, it is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine like cannonau. Casu martzu is believed to be an aphrodisiac by Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping. Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten." 1 1 1 Link to comment Share on other sites More sharing options...
crazyaboutmika Posted February 26, 2023 Author Share Posted February 26, 2023 16 hours ago, Hero said: Unless the green is not mould. Like Sage Derby. Herbs are fine to me too like chives in Boursin or green pesto cheese 1 Link to comment Share on other sites More sharing options...
silver Posted February 26, 2023 Share Posted February 26, 2023 15 hours ago, krysady said: I didn't know that! I thought only for some types of cheese there's mold added during the making process but the rest are mold free. Here we buy a lot of cheese directly from the shepherds and they don't use any mold in the process Some mold is added, but most cheese starters contain yeast (which is a fungus). EDIT: have since discovered that some starters just acidify the cheese and don't contain yeast - eg for curd cheese and cottage cheese 2 Link to comment Share on other sites More sharing options...
krysady Posted February 26, 2023 Share Posted February 26, 2023 7 minutes ago, silver said: eg for curd cheese and cottage cheese I think mozzarella and ricotta as well? Link to comment Share on other sites More sharing options...
Hero Posted February 26, 2023 Share Posted February 26, 2023 2 hours ago, TinyLove_CJ said: For anyone who might be put off by mould on their cheese, might want to skip reading this then! https://en.m.wikipedia.org/wiki/Cheese_mite Mites are everywhere though. Everyone has mites living on them. 3 Link to comment Share on other sites More sharing options...
TinyLove_CJ Posted February 26, 2023 Share Posted February 26, 2023 40 minutes ago, Hero said: Mites are everywhere though. Everyone has mites living on them. Yep, we have mites on our eye lashes! And other places... 😬 Humans have more living organisms on/in our bodies than the number of cells that actually make up our bodies... not something that bothers me really but I'd rather not think about it all the same! Anyway, to keep this back in track with cheese, my least favourite cheese is mozzarella. I will eat pizza with it on as long as there are plenty of other toppings but it's not a cheese I would actively choose to have. I find it leaves a strange after taste 1 Link to comment Share on other sites More sharing options...
Hero Posted February 26, 2023 Share Posted February 26, 2023 17 minutes ago, TinyLove_CJ said: , to keep this back in track with cheese, my least favourite cheese is mozzarella. I will eat pizza with it on as long as there are plenty of other toppings but it's not a cheese I would actively choose to have. I find it leaves a strange after taste Same, I find it very 'nothingy' - seems it's primary function is to keep other pizza toppings in place! I've had a mozzarella and sun dried tomato salad which was OK, but its not a cheese I'm going to buy for itself. 2 Link to comment Share on other sites More sharing options...
silver Posted February 26, 2023 Share Posted February 26, 2023 Ah, you've not had a good buffalo mozzarella. 3 Link to comment Share on other sites More sharing options...
Anna Ko Kolkowska Posted February 26, 2023 Share Posted February 26, 2023 1 hour ago, Hero said: Same, I find it very 'nothingy' - seems it's primary function is to keep other pizza toppings in place! I've had a mozzarella and sun dried tomato salad which was OK, but its not a cheese I'm going to buy for itself. 6 minutes ago, silver said: Ah, you've not had a good buffalo mozzarella. There are two different kinds of Mozzarella: "hard" one for pizzas and soft one (white balls) to eat raw. 2 Link to comment Share on other sites More sharing options...
crazyaboutmika Posted February 26, 2023 Author Share Posted February 26, 2023 3 hours ago, Hero said: Mites are everywhere though. Everyone has mites living on them. 3 Link to comment Share on other sites More sharing options...
TinyLove_CJ Posted February 27, 2023 Share Posted February 27, 2023 Came across this and in my head I can't help but sing it in Mika's voice! 5 Link to comment Share on other sites More sharing options...
TinyLove_CJ Posted March 3, 2023 Share Posted March 3, 2023 Brie has been acquired! I've not tried it yet. I will have some for dinner today, I'm just not sure how 😅 Shall I eat it straight from the packet or put in on something? I have crackers too! 1 Link to comment Share on other sites More sharing options...
Anna Ko Kolkowska Posted March 3, 2023 Share Posted March 3, 2023 32 minutes ago, TinyLove_CJ said: Brie has been acquired! I've not tried it yet. I will have some for dinner today, I'm just not sure how 😅 Shall I eat it straight from the packet or put in on something? I have crackers too! I love brie on a fresh baguette. A slice of toasted bread is yummy as well. 2 Link to comment Share on other sites More sharing options...
crazyaboutmika Posted March 3, 2023 Author Share Posted March 3, 2023 1 hour ago, TinyLove_CJ said: Brie has been acquired! I've not tried it yet. I will have some for dinner today, I'm just not sure how 😅 Shall I eat it straight from the packet or put in on something? I have crackers too! It is good straight from the packet, good with bread and maybe red wine (totally optional), you could also eat it with grapes or with green salad. Some people also butter their bread before putting a slice of brie on it. Crackers with it sounds good too. Brie should be very creamy, soft and sweet. Sometimes it is too old for me and it tastes like camembert. I try to press it through the wrapper to make sure it is kind of elastic otherwise it is too strong for my taste (unless drinking wine it matters less) If you end up with a very mature brie butter will help make it less strong. Or you could roast it and top it with honey that is the only way I like camembert: grilled with honey and spread on grilled meat. 1 Link to comment Share on other sites More sharing options...
crazyaboutmika Posted March 3, 2023 Author Share Posted March 3, 2023 48 minutes ago, Anna Ko Kolkowska said: I love brie on a fresh baguette. A slice of toasted bread is yummy as well. Link to comment Share on other sites More sharing options...
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