Lovely cheese

[nonethewiser]

Cheese, could eat it with every meal, more so mature strong cheeses & stilton, always call in cheese shops when visiting new places.

Eat it on salads with crackers & sprinkled on spag bol type meals, many more uses to many to mention, not forgetting old fav cheese on toast.

 

[Newbie777]

Cheese, could eat it with every meal, more so mature strong cheeses & stilton, always call in cheese shops when visiting new places.

Eat it on salads with crackers & sprinkled on spag bol type meals, many more uses to many to mention, not forgetting old fav cheese on toast.

Excellent, very nice, cheese is so versitile.

You are making me hungry now, had some Cathedral City Vintage Cheddar not so long ago and just bought some Lidl, Cheshire and Wensleydale cheeses to try out.

 

[nonethewiser]

Excellent, very nice, cheese is so versitile.

You are making me hungry now, had some Cathedral City Vintage Cheddar not so long ago and just bought some Lidl, Cheshire and Wensleydale cheeses to try out.

Not fan of Cathedral City. Live near Asda go there & look for its own extra mature, comes in purple packaging with words Strong & Punchy on front, really excellent cheese & lot cheaper than CC at £3.55 for 750g block.

 

[Lucy Honeychurch]

I love a mature cheddar, lush!

 

[Newbie777]

Not fan of Cathedral City. Live near Asda go there & look for its own extra mature, comes in purple packaging with words Strong & Punchy on front, really excellent cheese & lot cheaper than CC at £3.55 for 750g block.

Nice, that's better value for money too.

However, if I am not careful I am going to become like a barrel, I have had more cheese in the last week than I usually eat in a whole month.

My next post will be 'how do I get off cheese' .lol.

 

[Newbie777]

I love a mature cheddar, lush!

Yes I agree, kids have mild cheddar not sure if that is cheese.

 

[Lucy Honeychurch]

Yes I agree, kids have mild cheddar not sure if that is cheese.

My girls will only eat mature cheddar, mild cheddar is vile!

 

[trophywench]

There is Brie, and then there is Brie, If you get hold of a 'unripe' Brie it is still a soft cheese but IMHO not anywhere near as tasty as a properly 'ripe' one - Camembert is much the same.

Personally I favour the riper the better and also love blue cheeses of which thus far, Roquefort is the king BUT!!! you only need a tiny bit. A good many years ago we both had one of the most delicious meals of my life in a village restaurant in France - main course fillet steak 'au Roquefort'.

Used to be a cheesemonger on Coventry indoor market and catering in bulk one day for a Cheese & Wine at a club we belonged to, we bought a whole block of mature Welsh cheddar. As little as a half inch cube of it got the juices absolutely gushing as soon as the taste buds detected it. They never had another bit of it sadly.

 

[Newbie777]

There is Brie, and then there is Brie, If you get hold of a 'unripe' Brie it is still a soft cheese but IMHO not anywhere near as tasty as a properly 'ripe' one - Camembert is much the same.

Personally I favour the riper the better and also love blue cheeses of which thus far, Roquefort is the king BUT!!! you only need a tiny bit. A good many years ago we both had one of the most delicious meals of my life in a village restaurant in France - main course fillet steak 'au Roquefort'.

Used to be a cheesemonger on Coventry indoor market and catering in bulk one day for a Cheese & Wine at a club we belonged to, we bought a whole block of mature Welsh cheddar. As little as a half inch cube of it got the juices absolutely gushing as soon as the taste buds detected it. They never had another bit of it sadly.

That's impressive. I am glad we have a cheese expert on this forum.

I think I am what you call a novice cheese eater.

I have tried the Bries/Camemberts a few years and did not like them, but will try again, what do you recommend?

Also tried Irish cheddar, so see I can get hold of the Welsh cheddar.

 

[Leadinglights]

Most cheeses are best eaten at room temperature not straight from the fridge, we recently bought a huge round 14 inches of Brie from Costco for £3, on sale as short dated. I can never quite understand why cheese has a use by date of only weeks when it has been maturing for months or even years

 

[helli]

I can never quite understand why cheese has a use by date of only weeks when it has been maturing for months or even years

I think it is about how it is stored - I have had some cheddar go mouldy.

But you can freeze cheese. My Mum has a local favourite blue cheese called Barkham Blue which became very popular a few years back but the dairy said they could not maintain the quality if they expanded their production so it was not easy to get hold of. Whenever she could get any, my Mum would buy some and put it in the freezer.

 

[Newbie777]

Most cheeses are best eaten at room temperature not straight from the fridge, we recently bought a huge round 14 inches of Brie from Costco for £3, on sale as short dated. I can never quite understand why cheese has a use by date of only weeks when it has been maturing for months or even years

Wow that's a bargain.

Yes I agree, I think it is tactics so that you buy more.

I think legally you cannot buy past use by, but best before can be fine after the date.

 

[Newbie777]

I think it is about how it is stored - I have had some cheddar go mouldy.

But you can freeze cheese. My Mum has a local favourite blue cheese called Barkham Blue which became very popular a few years back but the dairy said they could not maintain the quality if they expanded their production so it was not easy to get hold of. Whenever she could get any, my Mum would buy some and put it in the freezer.

I think that is sensible.

We don't have room in our freezers, no thanks to the kids stuff.

 

[Leadinglights]

I think it is about how it is stored - I have had some cheddar go mouldy.

But you can freeze cheese. My Mum has a local favourite blue cheese called Barkham Blue which became very popular a few years back but the dairy said they could not maintain the quality if they expanded their production so it was not easy to get hold of. Whenever she could get any, my Mum would buy some and put it in the freezer.

It doesn't usually last long enough to go mouldy, it's parmasan that is the worst for that.

 

[Newbie777]

True, especially on this low carb diet, I need to find out what is the safe zone on cheese per day, as I do want to lose weight as well

 

[Drummer]

The theory is that if I eat only 1/3rd of the recipe my numbers stay within the normal range, but if I eat the lot it isn't a disaster. I usually have at least three sorts of seed, so it isn't really possible to be exact.

 

[Newbie777]

The theory is that if I eat only 1/3rd of the recipe my numbers stay within the normal range, but if I eat the lot it isn't a disaster. I usually have at least three sorts of seed, so it isn't really possible to be exact.

Is that regarding eating cheese as I think I am eating 100g a day and it should be more like 30g!

 

[helli]

It doesn't usually last long enough to go mouldy, it's parmasan that is the worst for that.

We wrap parmesan in baking paper and it never goes mouldy in the fridge.
Hmmmm never tried that with any other cheeses. There's a thought.

 

[rebrascora]

Ready grated Parmesan goes mouldy as does any other cheese if you leave it long enough, but as a chunk Parmesan seems to stay pretty intact for a good long time. Personally, I just cut any mould that develops off whatever cheese has managed to evade being eaten for that long and eat the rest. I also eat the rinds on any cheese I buy unless the rind is waxed.

 

[NotWorriedAtAll]

Chickpeas are unusual. Some people digest them and it affects their blood sugars whereas others find it has no effect. So, chanda masala could be worth trialling if you are able to test your blood sugars before and after eating.

That is something I didn't know. I will have to look into that although I expect if they are pulverised such as in a hummus then they probably get digested by everybody and that is my favourite chickpea recipe and I miss it.