The Cheese thread

We get a bag now and then when one of the family go back or come over. But yeah, if you ever get down south into the Tatras..

Should hopefully have some being sent over next week....

Waaaah! Why have I only just discovered the cheese thread? And why does it have so few posts?

Gonna have to sort that out. Off to the Slow Food Cheese event in Bra, Italy next week. I may pollute this thread with pics of strange and wonderful cheese.

FYI, @TW, the two cycling Mons dudes might have been Neil with a blue BJ who now lives in Germany and maybe Chris or Eric.

Also....this appeared on my facebook recently.
http://www.cheeseposties.com/

I'm having a cheese table again for a house-warming.

Last one was here:

This year I got Nic on to some oatcakes:

Really good. Top marks for;
Fresh fruit
Proper knives
Space (to get stuck in).

Yum.

So it started out like this:

Mid-way was this:

Ended up 3am and very drunk so no pictures.

Cheesy fans should check out my shops Instagram. I post most of the stuff on there, along with my assistant manager (also 'on here').
https://instagram.com/neals_yard_dairy/

http://www.queenofkitsch.net/store/p25/CHEESE_BASEBALLCAP-HIP_HOP_HOORAY_SATURATED_FAT_HAT_FUNTIMES!_.html
Ideal for, cheese lovers, festivals, friend's with pickle hats, cheese n cracker parties, playing baseball, holiday saturated fat fun times, cheese fondue face, 'grate' times all year around!

I am partial to a block of flower marie, from golden cross

trapped under tonnes of cheese for 8 hours

http://www.bbc.co.uk/news/uk-england-shropshire-36224871

they sent in a sniffer dog ! wonder how that worked out, there must have been a few scents knocking around

the man was alright but they don't say how the cheeses were

Hello!

Some of you know me, most don't. I've been in the cheese biz for over a decade and finally trying out something of my own.

I'm shamelessly promoting myself on here, but I figure you'll be kind as I've been riding bikes with you almost as long as I've been selling cheese.

If you love fondue, check it out.

https://www.facebook.com/themeltedcheesecompany

https://www.instagram.com/themeltedcheesecompany

Nath

How was it Nathan? When is the next?

I got given a lovely swiss fondue set for my wedding, complete with fuel and cheese! Best present ever.

Hey @mands, it was good! The next one is...

Hello all!

I have been running some fondue nights and I have 5 more dates lined up for winter. If you like melted cheese then get involved!

For £29 you get three hours of fondue fun on a chilly Thursday evening. If you wish to know more just message me.

If you are a friend and you feel inclined to do so, please share this about via FB, Insta or whatever.

Merry Christmas all!

Tickets: eventbrite.co.uk/o/the-melte­d-cheese-company-11088937985
Insta: instagram.com/themeltedchees­ecompany
FB: facebook.com/themeltedcheese­company

Excellent.

Now, what's your hot tip for jumping the xmas queue at Neals?

Need to sort out my Xmas cheese selection.

The knowns:

St Marcellin
Cantal
Morbier
Lincolnshire Poacher
Mont d'or

But open to more suggestions...

But open to more suggestions...

No blue / goat?

Chabichou instead of the St Marcellin maybe?

Fourme d'Ambert for a blue?

If you like strong cheeses than here are some you might like :

Mahon, the more mature the better.
Picos de Europa
Idiazabal
Cabrales
Pecorino Romano or Sardo
Fiore Sardo
Boerekaas - Dutch farmhouse cheese, again buy the really mature stuff.

Blue yes but kind of up for suggestions (we will have a half wheel of stichleton at home) of something new.

I love St Marcellin but I might try a Chabichou

Boerekaas, Mahon and Cabrales look good

Fourme d'Ambert for a sticheltonish cheese, Persille du Beaujolais / Bleu D’Auvergne for a softer sweeter blue.

Stitchelton is impossible to replace at christmas but I totally rate bleu d'auvergne. Unlike stitchelton it comes from hundreds of different producers so you gotta find a good one. Mons will have one.

Fun to find this thread!

@Tenderloin For 'boerenkaas' Wilde Weide 'Overjarig/over-aged' (Comté cows in Holland) and Remeker 'Olde' or 'Pracht' are cheeses to look out for

Have fun working Christmas everybody :-)

Any suggestions for jazzing up a baked camembert?
My standard is to wedge a couple of garlic cloves into the cheese, drizzle a little olive oil and liberally douse in salt and pepper (then bake it)