So, brie, one of France’s most famous cheeses is also made elsewhere. I’ve yet to have the French certified Brie de Meaux and Brie de Melun but I have sampled some of the same style of cheese made here in England.
An awesome American anecdote about cheese along with some delightful recipes.
Show of hands—who loves cheese? If you didn’t raise your hand, you should probably quit reading, because the three recipes I am offering today do nothing, if not provide in-your-face cheesiness. How could you not love cheese? Your loyalties are now in question….
If you did raise your hand, you are my friend, and I love you.
When I was kid, however, I only ate two kinds of cheese. American, and that powdered fake Parmesan stuff that was referred to in my house as Stinky Cheese. It went best on Spaghettios.
Once when I was four, I opened my blue Mickey Mouse in Space lunchbox to find, to my horror, a swiss cheese sandwich. Despite the fact that my name was on this blue Mickey Mouse in Space lunchbox, I knew instantly that my lunch had been stolen. There was no way on God’s green earth that my sweet mother would have…
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After discovering the initial idea for glazed grilled brie on Wednesday, I’ve now found the ‘official’ recipe from the makers of St. Endellion, Cornish Country Larder (CCL).
My mission this weekend is to scour the supermarkets and try to find some of this double cream cheese.
Be sure to check out CCL’s other products and recipes too. I’ve already added the goats’ cheeses Gevrik and Village Green to my shopping list.
There is of course another meaning of the word cheese besides tasty dairy treats. I was thinking about including such alternative cheesy things (like films, songs, TV etc) here but it turns out someone else is already doing a fine job of this. Thus, I urge you to check out Still cheesy after all these years. You’re welcome.
Here’s something interesting I found on the British Cheese Board website.
The homepage says that it “is designed to help you discover new cheeses based on the flavours that you like.” I couldn’t have said it better myself! Anyway, despite a lack of pictures or actually useful information, clicking on the pins does provide a quick description as well as recommendations for uses and alternatives. I’m currently salivating over this gem of an idea: St. Endellion (a luxury Cornish brie) grilled with a nut & toffee glaze and served as a desert. I’ll be sure to let you know how it goes.
Welcome back everyone to another inauguration of an ongoing procession of experiments. However, rather than find different uses for a single item as with my previous post, the objective for this series will be to test a selection of different cheeses for any given situation. So, with that said, it’s time to corral the cheeses and start the tasting!
It never occured to me before I started writing about it that the crust on a slice of parmigiano-reggiano is in fact just the cheese itself, albeit harder. If it’s thrown away then perfectly good cheese is being wasted. I have sadly been guilty of this heinous crime all too often so now I want to explore the available alternatives.
Every new method attempted at consuming the previously disposable cheese (whether a success or failure) will be reported here in an ongoing series with the aim of answering a simple question. How can we best use the crusts?