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Are you cheese off !! ?
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We certainly are 'cheesed off'' with cheese. No longer is it what it should be.
Most Stilton is made in Hartingdon, Derbyshire, which is about five miles from Alstonfield, where we have spent many a happy holiday. ( Boots on for walking the wonderful countryside during the daytime and enjoying evening meals in local pubs with the friends we made in the area.) However, Stilton is not what it was and we feel sure that it is being packaged under other blue cheese labels. Furthermore, Cheddar is now made worldwide and the difference between 'mild' and 'mature' is the taste of a higher salt content in the latter.
For lunch yesterday we had some 'President Emmental' which we assessed as being as tasteless as candlewax; a common texture of many cheeses. (Not that we eat candlewax; which might taste quite good if blended with some nut oil, a little salt and perhaps a pinch of nutmeg.)
What say other AB'ers.?............Viv & Ron.
Most Stilton is made in Hartingdon, Derbyshire, which is about five miles from Alstonfield, where we have spent many a happy holiday. ( Boots on for walking the wonderful countryside during the daytime and enjoying evening meals in local pubs with the friends we made in the area.) However, Stilton is not what it was and we feel sure that it is being packaged under other blue cheese labels. Furthermore, Cheddar is now made worldwide and the difference between 'mild' and 'mature' is the taste of a higher salt content in the latter.
For lunch yesterday we had some 'President Emmental' which we assessed as being as tasteless as candlewax; a common texture of many cheeses. (Not that we eat candlewax; which might taste quite good if blended with some nut oil, a little salt and perhaps a pinch of nutmeg.)
What say other AB'ers.?............Viv & Ron.
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I have found the nicest cheddar is Cathedral City which is made in Telford, nowhere near Cheddar!!! It has a good flavour but is not too salty. It melts really well in Macca cheese and on toast. Yummy. Double Gloucester is also yummy, but there are not two Gloucesters (tee hee) I agree about Emmental by the way. Yeuch only fit for soling shoes. The only French cheese worth eating is Port Salut, which is a good replacement for Mozzarella on Pizza. All the rest..........leave it to the Brits. Did you see that Apprentice where they tried to sell our cheese to the French. They wouldn't even try it. Their loss, I reckon.
Can't comment on the Stilton, but I live in the West Country not far from Cheddar.
Cheddar is a style of cheese made by a particular method.
It is not necessary for it to made in Cheddar to use the name, despite the fact that this method of production was invented there.
As a long time Cheddar afficionado, I can tell you that the best Cheddar in this part of the world is made by Greens of Glastonbury. I reckon I've tried all of them made in this area over the past 50 years, and this is the definitive Cheddar as far as I can tell.
Available from Waitrose or hit the Green's website for stockists list.
No connection with either Greens or Waitrose except as a satisfied consumer.
Cheddar is a style of cheese made by a particular method.
It is not necessary for it to made in Cheddar to use the name, despite the fact that this method of production was invented there.
As a long time Cheddar afficionado, I can tell you that the best Cheddar in this part of the world is made by Greens of Glastonbury. I reckon I've tried all of them made in this area over the past 50 years, and this is the definitive Cheddar as far as I can tell.
Available from Waitrose or hit the Green's website for stockists list.
No connection with either Greens or Waitrose except as a satisfied consumer.
It does seem that Cheddar is the most popular of cheese and we now have a good selection of producers.
However, whilst bimbo has mentioned Double Gloucester along with Port Salut and Juggerling has praised Smoked Applewood, we can't understand what has happened to geff-p's reply which recommended tasting Dolce Latte and indicated a liking for toasted cheddar with Worcester sauce. Unfortunately, the reply from geff-p is no longer listed, whereas it was this morning.
We'll have to try the Green's website Dewi , because there isn't a Waitrose anywhere near us.
Incidentally, raysparx1 recently gave us some good advice on electrics http://www.theanswerbank.co.uk/Home-and-Garden /Question516077.html and will be shocked to know that we live in South Wales ( Gower ) and haven't seen Colliers for sale in nearby Swansea.
Thanks all..........Viv & Ron.
However, whilst bimbo has mentioned Double Gloucester along with Port Salut and Juggerling has praised Smoked Applewood, we can't understand what has happened to geff-p's reply which recommended tasting Dolce Latte and indicated a liking for toasted cheddar with Worcester sauce. Unfortunately, the reply from geff-p is no longer listed, whereas it was this morning.
We'll have to try the Green's website Dewi , because there isn't a Waitrose anywhere near us.
Incidentally, raysparx1 recently gave us some good advice on electrics http://www.theanswerbank.co.uk/Home-and-Garden /Question516077.html and will be shocked to know that we live in South Wales ( Gower ) and haven't seen Colliers for sale in nearby Swansea.
Thanks all..........Viv & Ron.
-- answer removed --
Hi sheila17456......Our apologies for not having read your response, until today.
We really believe that you have a valid point about cheese which is stored in a fridge. A cool cupboard is better, because it allows the cheese to continue maturing.
Having said that, we are inclined to use the fridge, because it preserves the cheese that much longer; but it can alter the flavour and texture.
Our complaint is that a lot of cheese is poor on day of purchase and it will never improve; irrespective of how we store it.
Best wishes.....fromagers.....Viv & Ron.( Agers able to remember real farmhouse, locally produced, cheese and butter; along with genuine free range eggs; etc, etc.)
We really believe that you have a valid point about cheese which is stored in a fridge. A cool cupboard is better, because it allows the cheese to continue maturing.
Having said that, we are inclined to use the fridge, because it preserves the cheese that much longer; but it can alter the flavour and texture.
Our complaint is that a lot of cheese is poor on day of purchase and it will never improve; irrespective of how we store it.
Best wishes.....fromagers.....Viv & Ron.( Agers able to remember real farmhouse, locally produced, cheese and butter; along with genuine free range eggs; etc, etc.)
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