The Cheese thread

[Diamondback]

The evils of mac & cheese with good cheese...

The advantages of a body that won't let you gain or lose more than about four inches between minimum and maximum waistline... LOL

 

[HepKitty]

I just had brie on a toasted everything bagel. Yummy!!!


I was tempted to top it with a bit of smoked salmon and chives but..................

Why didn't you?

 

[Tomasso]

I was afraid it would lead to crossing the line between snack and meal. I'm having osso buco for dinner tonight and I'd like to be just a little bit hungry when it's served.

 

[jkingrph]

My all time favorite is Stilton, followed by some of the Brittish Cheddars. I'll never turn down a nice wedge of Brie either. I can really say that about just about any cheese I have run across, although I have not been able to try Limburger.

Here in E. Texas out of the ordinary cheeses are not easy to come by. Our routeine everyday cheese is Cabots, usually the extra sharp, which often has had a few hours in the smoker, over some apple or maple wood chips.

When we vacation over in N Georgia there is a little country store that carries a Swedish farmers cheese we like and usually bring back a two or three kilos.

 

[TCMfan25]

I just had brie on a toasted everything bagel. Yummy!!!


I was tempted to top it with a bit of smoked salmon and chives but..................

I have that all the time!!!

You can't get better than an everything bagel!

 

[Miss Golightly]

I made this whisky and smoke macaroni cheese, from one of my favourite blogs a while ago. So delicious you would not believe!

I would actually be afraid to make that - it sounds just too good (could see myself heading back for seconds....and thirds........)!

 

[Tiki Tom]

This disgusts me. All over the news today: Brie and Camembert recalled due to listeria danger! Zoot allors!

https://bronx.news12.com/brie-camem...-dozens-of-retailers-due-to-listeria-outbreak

Umm. Actually, no. IT IS NOT BRIE AND CAMEMBERT. It is a Brie-like product and a Camembert-like product manufactured in Michigan, USA, by a company named “Old Europe Cheese, incorporated”. This is Fraudulent and ridiculous.

https://oldeuropecheese.com/food-safety-animal-welfare-no-rbst-and-fsma/

Shall I go on? Camembert comes from a tightly defined region in Normandy, France. There Is a trade dispute about such misleading and fraudulent labeling of knock-offs.

https://culturecheesemag.com/blog/cheese-name-debates-us-eu/

The fear being, of course, that a company someplace else (Michigan, for example) might damage the reputation of genuine Camemberts from, oh, say, Camembert, France.

Can‘t believe the USA is still allowing this nonsense. Well, actually, I can. Buyer beware! If you think you are buying something genuine in the supermarket, please read the labeling very carefully. There’s a good chance it’s fake.

—- End of this old man’s indignant diatribe. Sorry. I’m a cheese lover. And how!—-

 

[HudsonHawk]

This disgusts me. All over the news today: Brie and Camembert recalled due to listeria danger! Zoot allors!

https://bronx.news12.com/brie-camem...-dozens-of-retailers-due-to-listeria-outbreak

Umm. Actually, no. IT IS NOT BRIE AND CAMEMBERT. It is a Brie-like product and a Camembert-like product manufactured in Michigan, USA, by a company named “Old Europe Cheese, incorporated”. This is Fraudulent and ridiculous.

https://oldeuropecheese.com/food-safety-animal-welfare-no-rbst-and-fsma/

Shall I go on? Camembert comes from a tightly defined region in Normandy, France. There Is a trade dispute about such misleading and fraudulent labeling of knock-offs.

https://culturecheesemag.com/blog/cheese-name-debates-us-eu/

The fear being, of course, that a company someplace else (Michigan, for example) might damage the reputation of genuine Camemberts from, oh, say, Camembert, France.

Can‘t believe the USA is still allowing this nonsense. Well, actually, I can. Buyer beware! If you think you are buying something genuine in the supermarket, please read the labeling very carefully. There’s a good chance it’s fake.

—- End of this old man’s indignant diatribe. Sorry. I’m a cheese lover. And how!—-

How do you feel about Parmesan?

 

[Turnip]

„Alles Käse, Genossen!“

-Erich Mielke-

 

[Tiki Tom]

Court says cheese made in USA can be labeled as being Gruyère. Case closed.

Using this same logic that is quoted, cheap Chinese knock off Gucci Bags are completely okay. A) The Chinese have been producing Gucci Bags for decades, and B) the very term “Gucci Bag” has become a generic term in the eyes of most consumers.

Caveat emptor.

https://www.theguardian.com/us-news/2023/mar/04/gruyere-describe-us-cheeses-court-rules

https://www.bbc.com/news/world-us-canada-64848884

 

[Turnip]

Luckily, the vote is still often taken at the checkout.
Beer from USA or Mexico for example never made it beyond a niche product at this end, as well as analogue cheese and similar from the land of smiles.
On the other hand Germans are notorious for preferring mass over class.
French fruit suppliers for example usually sell only class II products to Germany cause the increasing ALDIfication decreased and streamlined quality and diversity of the German food market to a point where individual quality and taste is often no longer appreciated, and paid.

 

[Tiki Tom]

What a way to go. At a Grana Padano aging facility in Italy, a cheese maker was killed when a shelf collapsed. Hundreds of ninety-pound wheels of cheese fell on him and crushed him. R.I.P.

https://www.cleveland.com/news/2023...crushed-by-thousands-of-wheels-of-cheese.html

 

[Trenchfriend]

Storebrand Gouda, young and middle-aged! But I like the young a little more.

 

[Tiki Tom]

Sacre blue!
Camembert is in existential danger because ( if I’m reading this correctly) the over-industrialization of the production process has virtually destroyed the natural bacterial diversity that the cheese needs to blossom.

The threats of nuclear war, climate change, and the upcoming elections have largley left me unmoved. This, however, really does signal a threat to civilization!

https://www.salon.com/2024/02/20/ca...ction-due-to-collapse-in-microbial-diversity/

Thinking about it, I must admit that the Camemberts of today are but a pale ghost of the magnificent stinky and gooey Camemberts of my youth. That was a long time ago, indeed.