Blue cheese
#31
(07-12-2020, 08:12 PM)Peachy Wrote: Fucking love it. But then I should. I sell the stuff for a living! In no particular order... 

Beauvale
Barkham Blue
Blue Murder
Picos Blue
Gorgonzola Picante
Roquefort Vieux Berger
Colston Basset Stilton
Chevre Blue D'Argental

As the bored's official cheesemonger (and I say that with the greatest respect)

What are some of the best cheese names you've come across? A bit like the names of some real ales and new craft beers. A lot of cheese names are brilliantly ridiculous. Love it!
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#32
My Strathdon Blue was delicious this evening - very Roquefortesqe though from cow's milk - had it with haggis and black pepper crackers

and plenty left
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#33
(07-12-2020, 11:40 PM)imsotall Wrote:
(07-12-2020, 08:12 PM)Peachy Wrote: Fucking love it. But then I should. I sell the stuff for a living! In no particular order... 

Beauvale
Barkham Blue
Blue Murder
Picos Blue
Gorgonzola Picante
Roquefort Vieux Berger
Colston Basset Stilton
Chevre Blue D'Argental

As the bored's official cheesemonger (and I say that with the greatest respect)

What are some of the best cheese names you've come across? A bit like the names of some real ales and new craft beers. A lot of cheese names are brilliantly ridiculous. Love it!

There's a great new cheese called Renegade Monk made in Dorset which is lovely. Its fairly unique in that it's a blue cheese that's made like a camembert and washed in ale!

It's not one for the faint hearted!

Charles Martell who makes the famous cheese Stinking Bishop makes one called Slack Ma Girdle. Highland fine cheese make Minger and Fat Cow!

(07-12-2020, 11:51 PM)Pickle Rick Wrote: My Strathdon Blue was delicious this evening - very Roquefortesqe though from cow's milk  - had it with haggis and black pepper crackers

and plenty left

Strathdon Blue is beautiful. Great choice. If you like your Scottish blues check out Blue Murder by Highland fine cheese. It's a lovely and creamy but packs a punch. 

Lanark Blue is also amazing. Sheep's cheese so it really is very Roquefortesque.
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#34
Barkham Blue comes from a little village a couple of miles away yet they don’t make much of a deal of it. There’s a small producer called Two Hoots I must have to try.
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#35
(07-13-2020, 06:15 AM)Fido Wrote: Barkham Blue comes from a little village a couple of miles away yet they don’t make much of a deal of it. There’s a small producer called Two Hoots I must have to try.

That's right Fido. Andy and Sandy who make it are a lovely couple. Tiny little dairy behind their house. I've been there and made the cheese with them a few years back. They sell everything they make and could sell 100x more but they keep it to a small production.

Barkham is my favourite British blue. It's lovely and firm texture and made with Guernsey cow's milk which gives it extra depth and creamy finish. Won best British cheese a few years back too.
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#36
(07-13-2020, 06:57 AM)Peachy Wrote:
(07-13-2020, 06:15 AM)Fido Wrote: Barkham Blue comes from a little village a couple of miles away yet they don’t make much of a deal of it. There’s a small producer called Two Hoots I must have to try.

That's right Fido. Andy and Sandy who make it are a lovely couple. Tiny little dairy behind their house. I've been there and made the cheese with them a few years back. They sell everything they make and could sell 100x more but they keep it to a small production.

Barkham is my favourite British blue. It's lovely and firm texture and made with Guernsey cow's milk which gives it extra depth and creamy finish. Won best British cheese a few years back too.

Well Peachy, if only we'd all known - you'd be making a fortune. As an aside, where do you stand in the great French v English cheese debate? Bollocks I know as there are so many different ones but thought I'd ask just for a laugh.
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#37
(07-13-2020, 09:03 AM)Brentbaggie Wrote:
(07-13-2020, 06:57 AM)Peachy Wrote:
(07-13-2020, 06:15 AM)Fido Wrote: Barkham Blue comes from a little village a couple of miles away yet they don’t make much of a deal of it. There’s a small producer called Two Hoots I must have to try.

That's right Fido. Andy and Sandy who make it are a lovely couple. Tiny little dairy behind their house. I've been there and made the cheese with them a few years back. They sell everything they make and could sell 100x more but they keep it to a small production.

Barkham is my favourite British blue. It's lovely and firm texture and made with Guernsey cow's milk which gives it extra depth and creamy finish. Won best British cheese a few years back too.

Well Peachy, if only we'd all known - you'd be making a fortune. As an aside, where do you stand in the great French v English cheese debate? Bollocks I know as there are so many different ones but thought I'd ask just for a laugh.

Don't get me started. I get asked that a lot. 

Firstly I'm a huge continental cheese fan. Some of the Spanish goats cheeses are amazing. Monte Enebro is one of the best cheeses you will ever eat. Spain, France and Italy have a distinct advantage too when it comes to Alpine cheeses as there is nothing to rival them. Gruyere, Fontina, Appanzella, Comtes, Beaufort etc they are some of the most stunning cheeses in the world imo.

I've been sourcing, buying and selling cheese for nearly 20 years and if you had asked me when I started there would have been no comparison between French and English but I can honestly say, hand on heart, we are as good now. We have drawn huge influences and ideas from the continent and now produce lots of stunning and varied Cheese. For instance Raymond Blancs favourite camembert in the world is English! Tunworth made by Hampshire Cheeses. Bloody expensive but worth every penny. Cornish Kern won best cheese in the world about 4 years back too.

I'm looking forward to getting back off fucking Furlough because I'm missing my job........... And eating ace cheese!
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#38
(07-13-2020, 09:30 AM)Peachy Wrote:
(07-13-2020, 09:03 AM)Brentbaggie Wrote:
(07-13-2020, 06:57 AM)Peachy Wrote:
(07-13-2020, 06:15 AM)Fido Wrote: Barkham Blue comes from a little village a couple of miles away yet they don’t make much of a deal of it. There’s a small producer called Two Hoots I must have to try.

That's right Fido. Andy and Sandy who make it are a lovely couple. Tiny little dairy behind their house. I've been there and made the cheese with them a few years back. They sell everything they make and could sell 100x more but they keep it to a small production.

Barkham is my favourite British blue. It's lovely and firm texture and made with Guernsey cow's milk which gives it extra depth and creamy finish. Won best British cheese a few years back too.

Well Peachy, if only we'd all known - you'd be making a fortune. As an aside, where do you stand in the great French v English cheese debate? Bollocks I know as there are so many different ones but thought I'd ask just for a laugh.

Don't get me started. I get asked that a lot. 

Firstly I'm a huge continental cheese fan. Some of the Spanish goats cheeses are amazing. Monte Enebro is one of the best cheeses you will ever eat. Spain, France and Italy have a distinct advantage too when it comes to Alpine cheeses as there is nothing to rival them. Gruyere, Fontina, Appanzella, Comtes, Beaufort etc they are some of the most stunning cheeses in the world imo.

I've been sourcing, buying and selling cheese for nearly 20 years and if you had asked me when I started there would have been no comparison between French and English but I can honestly say, hand on heart, we are as good now. We have drawn huge influences and ideas from the continent and now produce lots of stunning and varied Cheese. For instance Raymond Blancs favourite camembert in the world is English! Tunworth made by Hampshire Cheeses. Bloody expensive but worth every penny. Cornish Kern won best cheese in the world about 4 years back too.

I'm looking forward to getting back off fucking Furlough because I'm missing my job........... And eating ace cheese!

Good luck and hurry back. I am a huge Manchego fan to the extent that I make my own membrillo every year now just to go with it.  Yes, I know that that will instantly have me qualified as a mcw but I prefer to think of myself as an artisan!
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#39
(07-13-2020, 09:44 AM)Brentbaggie Wrote:
(07-13-2020, 09:30 AM)Peachy Wrote:
(07-13-2020, 09:03 AM)Brentbaggie Wrote:
(07-13-2020, 06:57 AM)Peachy Wrote:
(07-13-2020, 06:15 AM)Fido Wrote: Barkham Blue comes from a little village a couple of miles away yet they don’t make much of a deal of it. There’s a small producer called Two Hoots I must have to try.

That's right Fido. Andy and Sandy who make it are a lovely couple. Tiny little dairy behind their house. I've been there and made the cheese with them a few years back. They sell everything they make and could sell 100x more but they keep it to a small production.

Barkham is my favourite British blue. It's lovely and firm texture and made with Guernsey cow's milk which gives it extra depth and creamy finish. Won best British cheese a few years back too.

Well Peachy, if only we'd all known - you'd be making a fortune. As an aside, where do you stand in the great French v English cheese debate? Bollocks I know as there are so many different ones but thought I'd ask just for a laugh.

Don't get me started. I get asked that a lot. 

Firstly I'm a huge continental cheese fan. Some of the Spanish goats cheeses are amazing. Monte Enebro is one of the best cheeses you will ever eat. Spain, France and Italy have a distinct advantage too when it comes to Alpine cheeses as there is nothing to rival them. Gruyere, Fontina, Appanzella, Comtes, Beaufort etc they are some of the most stunning cheeses in the world imo.

I've been sourcing, buying and selling cheese for nearly 20 years and if you had asked me when I started there would have been no comparison between French and English but I can honestly say, hand on heart, we are as good now. We have drawn huge influences and ideas from the continent and now produce lots of stunning and varied Cheese. For instance Raymond Blancs favourite camembert in the world is English! Tunworth made by Hampshire Cheeses. Bloody expensive but worth every penny. Cornish Kern won best cheese in the world about 4 years back too.

I'm looking forward to getting back off fucking Furlough because I'm missing my job........... And eating ace cheese!

Good luck and hurry back. I am a huge Manchego fan to the extent that I make my own membrillo every year now just to go with it.  Yes, I know that that will instantly have me qualified as a mcw but I prefer to think of myself as an artisan!

Good man. Sounds great. I love a nice Manchego but I like more mature ones as most for sale here are young and don't have the desired kick for my palate. 

Not sure if your a goats cheese fan but seeing as you like your accompaniments if you haven't tried it before get some truffle honey. Amazing with soft goats cheeses etc.
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