Cheese Gromitt

[chesters1]

now i like my cheese ,none of this wishy washy stuff but strong cheese that annoys your gums and your still tasting it ten minutes after you swallowed it.

Me and My brother have a "In " joke ,my old man loved strong cheese and there was always some in the fridge .you didnt just take it (there were rules back then) you asked if you could have a bit.

now cutting anything bigger in any dimension than a postage stamp instantly had our old man shouting "Its not sweets you know" and if he was in a bad mood your wafer thin morsel was confiscated.

Today i bought some cheese that certainly would have tickled his fancy and no doubt asking for a crumb would result in a definate NO!.

 

Not so strong but bloody hot! its a special at sainsbury at the moment called "Extra Hot Mexicana" ,now i think it is hot but perhaps for you hot curry likers perhaps bland but i recommend you try a bit before its gone ,Chesters1 food tip of the day

 

its not sweets you know

 

found a review of it

http://www.chilefoundry.co.uk/2009/06/20/e...chester-cheese/

Edited January 8, 2011 by chesters1

[Vagabond]

Good find Chesters

 

Another option is to have a selection of chilli sauces in the cupboard, like

 

Busha Brown (hot and sweet)

Peri Peri (hot and sour)

Extra-strong Tabasco (hot and bitter)

Marie Clarke Extra (just bloody hot)

 

Match with the cheese of your choice.

[ayjay]

I love a bit of a cheese, the last time I counted there were 17 different varieties in my fridge and cupboard, but I don't like it messed about with.

 

I mean what sort of idiot decided it would be a good idea to mix Stilton with apricots?

 

Not too keen on hot stuff myself so I'll stick to plain old Cheddar thanks.

[Clifftop]

I quite like goats cheese but at anything up to $40 a kilo i don't have it very often.

 

Cheers Fred

[chesters1]

i like Roquefort (its closer to a goat than a cow) as i say i like me strong cheese but the "blue" kinds for me tend to be over powering but Roquefort is an exception .

Edited January 9, 2011 by chesters1

[Zigs]

i like Roquefort (its closer to a goat than a cow) as i say i like me strong cheese but the "blue" kinds for me tend to be over powering but Roquefort is an exception .

 

Got in trouble at school for writing a French essay on Roquefort as I put forward the idea that if umbrellas (eh,eh,eh.) had been invented, Roquefort would never have been discovered.

 

Story has it that a sheepherder sheltered from the rain in a cave & left his sheeps cheese in there, coming back some months later he found his cheese had gone all mouldy. So he ate it & discovered the cave was perfect for maturing the cheese.

[Zigs]

I mean what sort of idiot decided it would be a good idea to mix Stilton with apricots?

 

Someone tried to give me that too, if i've got to use an epi pen then i'll use the empty needle on whoever gave me the stupid stuff in the first place, just so they know how it hurts.

 

Dried apricots usually have sulphur dioxide as a preservative.

[ayjay]

Here's a recipe to try if you have too many friends, it should also appeal to Chesters' apparent Scottish ancestry as you really do need very little, it's from the Basgue region and it's called "Queso Viejo" which more or less means *Old cheese*.

 

I didn't have any soft sheep's cheese when I made it so I just used a mixture of goat and cow (both were a cream cheese).

 

 

Take two tablespoons of sheep's cheese. Mash three cloves of garlic. Mix cheese and garlic with a spoon of (extra virgin) olive oil in a mortar and pestle until mushy. Put it in a little crockery container with a piece of linen on top secured with string. Leave it for two weeks in a cool dry cupboard. It goes hard-ish. Then eat it (tiny amounts, spread thin!) on small pieces of toast, or crackers or whatever, with a glass of good red wine. It's explosive, and makes makes you stink, but it is absolutely gorgeous, one of those treats that perks you up no end.

[corydoras]

Someone tried to give me that too, if i've got to use an epi pen then i'll use the empty needle on whoever gave me the stupid stuff in the first place, just so they know how it hurts.

 

Dried apricots usually have sulphur dioxide as a preservative.

Many foodstuffs and maybe your favourite tipple has SO2 as preservative. Look for E220 on the label.

[corydoras]

i like Roquefort (its closer to a goat than a cow) as i say i like me strong cheese but the "blue" kinds for me tend to be over powering but Roquefort is an exception .

I like Roquefort too chesters but not as much as my son does. He was munching Roquefort on toast when he was about 18 months old.