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(, Sun 1 Apr 2001, 1:00)
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Here's one for the cheese cognoscenti if they're about. A couple of weeks back I went to a pal's BBQ and they had a collection of cheeses. At the end they still had a load left including a chunk of one they didn't want (mad fools!) so we took it and polished it off post haste. Can't remember if they told us what it was (the memory is a little fogged by dint of my being on the outside of most of a bottle of Plymouth Original).
It was roughly half-way between a blue-veined Brie and a Port-Salut, complete with slightly rubbery but edible salted rind. It was from a round-edged wheel rather than the square edges of Fontina or Taleggio. Can't find any reference to blue Port-Salut either ... anyone got any ideas?
(, Wed 18 May 2011, 13:22, 3 replies, latest was 15 years ago)
I've just nommed some rather tasty Bleu D'Avergne.
(, Wed 18 May 2011, 13:27, Reply)
If it's British, then blue veins and a rubbery texture bring something like a Shropshire Blue to mind.
The other giveaway might be how salty it was - normally I find French blue cheeses have a much sharper saltiness than British.
(, Wed 18 May 2011, 13:38, Reply)
It was like a very mild Shropshire Blue, and fairly close to it in colour, but with a port-salut-esque texture.
My search continues ...
(, Wed 18 May 2011, 13:42, Reply)
*No pun intended, I swear...
(, Wed 18 May 2011, 13:47, Reply)
Please don't start with the cheese puns, we'll have Jeff hiding small horses before you know it and then it'll all kick off ...
(, Wed 18 May 2011, 13:56, Reply)
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