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Discussion in 'Personal' started by A_Million_Posts, Feb 10, 2019.
I feel your pain.
Found a heavenly smoked Wensleydale at a cheese shop in Harrogate last summer. Love Stilton and halloumi.
@Ivartheboneless, "a nice double Gloucester is yummy too (what does the double bit refer to?)" It refers to the slight difference in the milk used traditionally- Double G has full cream milk from morning and evening milkings, Single G has full cream morning milk and skimmed evening milk. You can get Single Gloucester too, but it is not easy to find. And it tastes much the same, but is a bit lower in fat. I believe Single G may also be made in slightly thinner truckles... (Lovely word...)
You can't trust the French to be honest about French food.
A lad who worked for me was brought up on a smallholding, which his parents ran mostly as a hobby. Their mission was to preserve rare breeds, so all the animals they reared were distinctive.
As hobbies go, it's quite an expensive one, as well as being hard work, but they more or less managed to be self-sufficient. His mother used the goats milk to make cheese with, which when the word got round the village she was doing this, the villagers asked if they could buy some and even the village shop wanted to flog it.
One day out of the blue, she had a visit from some oik in a suit from the Ministry of Agriculture who said he wanted to inspect how the cheese was being produced, then told her she must stop flogging it because the "farm" hadn't been made entirely out of stainless steel, as prescribed by an EU legislation, so they stopped selling cheese.
This happened around the time that Keith Floyd was doing a tour of Italy and covered in one of the episodes, how a local cheesemaker went about the business of making what Floyd described as the most marvelous Italian cheeses he'd tasted. We saw how the artisan would drive his three-wheeled buggy thing around the local farms, where churns of milk would be left by the gate. The artisan would scoop some of the milk out with his hand to test the milk for its creaminess, then if satisfied, load the churn onto his trailer.
No inspectors to be seen.
What might we learn from this? I've often heard comments that only the British and Germans ever took EU legislation to the letter of the law, but I think that's complete bunkum. The legislation was introduced to protect citizens who buy goods produced in bulk, where the potential of killing thousands of people if things go wrong exists.
It's unlikely that even if my worker's mother had evil intent, she couldn't have killed more than a handful of people. As it happens, she didn't kill any and I'm left wondering how their smallholding would ever have come under the radar of the Ministry for Agriculture, unless a complaint had been made, but by whom?
I suspect it will have been some jerk with a grudge.
You can't trust the French to be honest - full stop. We are very very very untrustworthy people
I draw your attention to the second definition,
Yours in hope,
Might you find Twitter less taxing?
Danish Blue: at least a month past best before date so it is nice and mouldy. Eaten with cheddars type crackers. My 2 dogs are also quite partial to it as well. Have to keep it sealed in air tight box though, in second fridge in the garage. If I want a bit of peace and quiet at dinner table and get rid of the kids, well its 'Dads eating his smelly cheese again'. The just like magic, peace and quiet.
Has no one mentioned cheestrings?
It's a thread about cheese.
The made in Britain programme tonight was all about Wendsleydale cheese making. The best bit was at the end where Steff got cheese and fruitcake and obviously enjoyed it, with a cup of tea. Us crazies oop north, eh? What are we like? I had some earlier.
Good point. The joys of reduced soft cheeses near their sell by date is that they are just starting to become edible and are extra cheap as well. I've discovered lots of new cheeses by that route.
The fruit cake and Wensleydale combination is well known. Has anyone else had Lincolnshire plum bread with cheddar? That's yummy too.
I used to enjoy a beansprout and cheddar sandwich. Not the pale, giant Chinese style sprouts but the smaller sprouting mixed bags you can get or mung beans sprouted at home. Adds a nice crunch and subtle flavour that really sets the cheese off.
Haven't had one for ages, more of a summer thing though.
And I love making halloumi too.
It's a shame nobody has mentioned Pie d'Angloys; a great cheese and the name is really entertaining too.