British Cheeses

[Susie]

Get down to your local farmers' market, Dutchess. We have some amazing cheese made here in our County. There are some lovely creamy organic goats cheeses I would highly recommend.

[Stewy]

This thread has got me thinking about cheese on toast, a few years ago I was at a wedding and staying in a fairly posh hotel when me and my mate Mark started a conversation about how to make the perfect cheese on toast at around about 2am whilst sat in nice leather chairs smoking cigars and supping on Jack Daniels.

I "think" we came to the conclusion that the cheese has to be a very nice mature cheddar. As for the bread it has to be plain white sliced but we got into a bit of a debate about the toasting of the bread, I reckon you should either lightly toast it in the toaster first or put it under the grill first and toast one side then turn over and lightly toast the other and then add the cheese and back under the grill. Now, my mate Mark reckons you should put the slice/slices of bread in a low oven to crisp them up and then add the cheese and then put under a hot grill!!!!!!

I'm not sure on his thinking and to be honest I've not tried this method but it could work I suppose.

Worcestershire sauce on your cheese on toast is another kettle of fish!!

I'll be seeing him in 2 weeks time so I think I'll bring it up again!

[Paul mabbott]

Originally Posted by galanthus

Have discovered lately that I love the quite firm buffalo mozerella. Been eating it with advocados, beef tomatoes, fresh basil tossed with fresh salad leaves along with fresh crusty bread, (not as nice as Stewy's tho).

Another of those things where Mozarrella is supposed to be made from buffalo milk but seldom is. It's a whole different beast - and cheese!

On the topic of inappropriate production areas - I've noted in Greece that, apparently, more Feta is produced in Denmark or France than in Greece itself .... these are actually often better than Greek Feta but that doesn't say a lot. In contrast to Brie where the British pseudo-Brie that I've tasted (mind, I gave it up some years ago because it was so bad ) doesn't (didn't) compare with native Brie. A pertinent question, perhaps, why do people make cheeses and call them after other areas. If Somerset people want to make a Brie-like cheese then why not call it Frome (made in the Brie manner)? Or why not Manitoba cheese "made in the Cheddar manner"?

[Deerhunter]

Originally Posted by cat72uk

i come from cheddar so .....

And it has to be Cheddar Cheese from Somerset, right?

[Stewy]

Originally Posted by Paul mabbott

Another of those things where Mozarrella is supposed to be made from buffalo milk but seldom is. It's a whole different beast - and cheese!

On the topic of inappropriate production areas - I've noted in Greece that, apparently, more Feta is produced in Denmark or France than in Greece itself .... these are actually often better than Greek Feta but that doesn't say a lot. In contrast to Brie where the British pseudo-Brie that I've tasted (mind, I gave it up some years ago because it was so bad ) doesn't (didn't) compare with native Brie. A pertinent question, perhaps, why do people make cheeses and call them after other areas. If Somerset people want to make a Brie-like cheese then why not call it Frome (made in the Brie manner)? Or why not Manitoba cheese "made in the Cheddar manner"?

It's all down to marketing the product I suppose? Why not try it again Paul as you say that you gave it up "some years ago" and obviously things can change and improve.

[ellie_w]

Originally Posted by Dutchess

(Loving your avatar, Ellie. Young Malamute? Hard to tell as piccie is small )

Yes thats Shawnee (about 4 months old in my avatar pic she's 11 months now) she is also a huge fan of cheese

[Cheryl]

I have bought Blackstick Blue from a local farm shop for some time - you can now get it in Tesco - it's very good

[Stewy]

Originally Posted by Cheryl

I have bought Blackstick Blue from a local farm shop for some time - you can now get it in Tesco - it's very good

I saw that in a farm shop today but went for a small wedge of Yorkshire blue instead, is it nice?

I also had my eye on some smoked cheddar which began with a "Q" but can't remember it's name...........

[Goatboy]

If Somerset people want to make a Brie-like cheese then why not call it Frome (made in the Brie manner)? Or why not Manitoba cheese "made in the Cheddar manner"?

There is some merit in what you're saying.
However, when people pop down to the supermarket they will buy the brand marked Brie or Cheddar, not Frome or Cheddar Style Cheese.

[galanthus]

Suppose the buff mozerella was not a good choice given the thread title Tho Stewy has helped me out with the british reference... ta mate

What is buffalo moz made from then Paul ? Am I being a little ignorant here ?

[Cheryl]

Originally Posted by galanthus

Suppose the buff mozerella was not a good choice given the thread title Tho Stewy has helped me out with the british reference... ta mate

What is buffalo moz made from then Paul ? Am I being a little ignorant here ?

Buffalo Milk - funnily enough

Hugh with the double barrelled surname I can never remember has talked about it on one of his programmes.

[deer boy]

Originally Posted by Cheryl

Hugh with the double barrelled surname I can never remember has talked about it on one of his programmes.

Hugh Whittingstall-Fearnley