There's nothing like an oozy brie that's crawling off the cheese board just before it turns into ammonia or an ancient cheddar that has a hint of brazil nuts😋
Go out into your garden and find something healthy to chew on. Immature vegetables are all the rage apparently and many flowers are edible😉 Not the same as oozy cheese though @herbaceous
Thank you @B3 for that thoughtful suggestion and dietary tip. Sadly, having been soaked through twice today, I am reluctant to try it just now I'll just have another one of the individual cheeses I think.......
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
I'm glad someone has explained what "analogue cheese" is. Does that mean that the good stuff is "digital cheese"?
A thing that puzzles me is that, in the UK, if you want a cheddar that takes the top of your head off, you can rely on Canadian. But in Canada, the only cheese they seem to know is the plastic stuff in slices. On my first visit to Canada, being vegetarian, and there being nothing but steaks and burgers on the menu, I asked for a cheese sandwich. "What's that?" asked the guy serving. I asked if he knew what a sandwich was, he said yes; did he know what cheese was? Yes. "Well, I want a cheese sandwich." I got a slice of aforementioned processed crud, between two bits of sliced white bread, spread with nothing whatsoever.
They sell "cheddar" here too @josusa47 - made in France in a plastic factory by the looks of it. Fortunately I can get old Gouda which is akin to a decent, mature Cheddar made the proper way.
When we lived in Harrow I used to go to a proper cheese shop in West Ealing to get proper, artisanal mature Cheddar cos, in those days, supermarkets didn't have a clue. Made my own bread and started making my own sausages too but then we moved to Belgium where they know about food in general and bread, cheese and sausages in particular.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
There's nothing like an oozy brie that's crawling off the cheese board just before it turns into ammonia or an ancient cheddar that has a hint of brazil nuts😋
Most brie seems pure ammonia to me, unless it fresh out of the cow. I can't understand why people like the taste of urine. I obviously lack the sophistication that enjoys blue mould and old pee.
I love pizza. It tends to be a cheat one here, made with naan bread as the base then fresh tomatoes, a bit of parma ham, some olives and mozarella with basil. I do occasionally make a decent thin crust base but pizza is usually lunch which is rarely planned before the pre-lunch dog walk so no time for bread making. Even flat bread. Never big enough to have to leave any. Although if I did the dog isn't fussy whether it's crust or middle he gets. Normally he just get to lick the empty plate for the smell of the ham. Properly toasted mozarella isn't bad at all, although it's not exactly complex flavours. Mozarella and ricotta are the only cheeses OH can eat - any maturity at all in and he gets a migraine. I often have some good tasty somerset brie about for the days he fancies scrambled egg or an omelette for his lunch (I can't eat eggs). Food allergies tend to lead to simple food and can sound complicated. But you get used to it. Pizza isn't junk food. Neither is curry. Or Chinese food or lots of other foods now sold in takeaways in a form that wouldn't be recognised if you took them back to their origins. You can make any of them into junk food if you put your mind to it. But make your own from good ingredients and they are all really good.
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
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Not the same as oozy cheese though @herbaceous
A thing that puzzles me is that, in the UK, if you want a cheddar that takes the top of your head off, you can rely on Canadian. But in Canada, the only cheese they seem to know is the plastic stuff in slices. On my first visit to Canada, being vegetarian, and there being nothing but steaks and burgers on the menu, I asked for a cheese sandwich. "What's that?" asked the guy serving. I asked if he knew what a sandwich was, he said yes; did he know what cheese was? Yes. "Well, I want a cheese sandwich." I got a slice of aforementioned processed crud, between two bits of sliced white bread, spread with nothing whatsoever.
When we lived in Harrow I used to go to a proper cheese shop in West Ealing to get proper, artisanal mature Cheddar cos, in those days, supermarkets didn't have a clue. Made my own bread and started making my own sausages too but then we moved to Belgium where they know about food in general and bread, cheese and sausages in particular.
Most brie seems pure ammonia to me, unless it fresh out of the cow. I can't understand why people like the taste of urine. I obviously lack the sophistication that enjoys blue mould and old pee.
Although if I did the dog isn't fussy whether it's crust or middle he gets. Normally he just get to lick the empty plate for the smell of the ham. Properly toasted mozarella isn't bad at all, although it's not exactly complex flavours.
Mozarella and ricotta are the only cheeses OH can eat - any maturity at all in and he gets a migraine. I often have some good tasty somerset brie about for the days he fancies scrambled egg or an omelette for his lunch (I can't eat eggs).
Food allergies tend to lead to simple food and can sound complicated. But you get used to it.
Pizza isn't junk food. Neither is curry. Or Chinese food or lots of other foods now sold in takeaways in a form that wouldn't be recognised if you took them back to their origins. You can make any of them into junk food if you put your mind to it. But make your own from good ingredients and they are all really good.
“It's still magic even if you know how it's done.”
OF COURSE I WANT DESSERT,THAT IS WHY I AM HERE!!!!!!!!!!!!!!!!!!!!!!!!!!!