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Cheese - which are the best?
- Thread starter NMH
- Start date
Gully
Monkey in a seagull suit.
Depends on my mood or what I want to use it for, if it is sandwiches then a really strong farmhouse cheddar or Cheshire...in a salad it has to be feta...anything to do with pasta and parmesan is essential...had a bacon butty with some cream cheese in it the other week and that was pretty fine too.
Gully
Monkey in a seagull suit.
NMH, my favourite with chips...though not cheese...is Thai sweet chilli sauce, winner!
BensGrandad
New member
Gully
Monkey in a seagull suit.
If dolce means soft in Italian, surely latte is milk, hence soft-milk...bit of an odd name for a cheese.
BensGrandad
New member
Soft milky Gorgonzola decribes it quite well. I am very reliably informed hat you cannot buy it as Dolcellatte in Italy perhaps Lord B will tell us as I believe that he lived in Italy for some time.
pasty
A different kind of pasty
http://www.youtube.com/watch?v=pDat9zdw7Gs
'eeee, I'd like to buy some cheese
MOUSEBENDER:
Good Morning.
WENSLEYDALE:
Good morning, sir. Welcome to the National Cheese Emporium.
MOUSEBENDER:
Ah, thank you my good man.
WENSLEYDALE:
What can I do for you, sir?
MOUSEBENDER:
Well, I was, uh, sitting in the public library on Thurmond Street just now, skimming through Rogue Herries by Hugh Walpole, and I suddenly came over all peckish.
WENSLEYDALE:
Peckish, sir?
MOUSEBENDER:
Esurient.
WENSLEYDALE:
Eh?
MOUSEBENDER:
(In a broad Yorkshire accent) Eee I were all hungry, like.
WENSLEYDALE:
Ah, hungry.
MOUSEBENDER:
In a nutshell. And I thought to myself, 'a little fermented curd will do the trick'. So I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles.
WENSLEYDALE:
Come again?
MOUSEBENDER:
I want to buy some cheese.
WENSLEYDALE:
Oh, I thought you were complaining about the bouzouki player.
MOUSEBENDER:
Oh, heaven forbid. I am one who delights in all manifestations of the Terpsichorean muse.
WENSLEYDALE:
Sorry?
MOUSEBENDER:
(In a broad Yorkshire accent) Ooo, I like a nice tune - you're forced to.
WENSLEYDALE:
So he can go on playing, can he?
MOUSEBENDER:
Most certainly. Now then, some cheese please, my good man.
WENSLEYDALE:
Certainly, sir. What would you like?
MOUSEBENDER:
Well, eh, how about a little Red Leicester?
WENSLEYDALE:
I'm afraid we're fresh out of Red Leicester, sir.
MOUSEBENDER:
Oh never mind, how are you on Tilsit?
WENSLEYDALE:
I'm afraid we never have that at the end of the week, sir. We get it fresh on Monday.
MOUSEBENDER:
Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.
WENSLEYDALE:
Ah. It's been on order, sir, for two weeks. I was expecting it this morning.
MOUSEBENDER:
It's not my lucky day, is it? Er, Bel Paese?
WENSLEYDALE:
Sorry, sir.
MOUSEBENDER:
Red Windsor?
WENSLEYDALE:
Normally, sir, yes. Today the van broke down.
MOUSEBENDER:
Ah. Stilton?
WENSLEYDALE:
Sorry.
MOUSEBENDER:
Emmental? Gruyère?
WENSLEYDALE:
No.
MOUSEBENDER:
Any Norwegian Jarlsberger, per chance?
WENSLEYDALE:
No.
MOUSEBENDER:
Liptauer?
WENSLEYDALE:
No.
MOUSEBENDER:
Lancashire?
WENSLEYDALE:
No.
MOUSEBENDER:
White Stilton?
WENSLEYDALE:
No.
MOUSEBENDER:
Danish Blue?
WENSLEYDALE:
No.
MOUSEBENDER:
Double Gloucester?
WENSLEYDALE:
..... No.
MOUSEBENDER:
Cheshire?
WENSLEYDALE:
No.
MOUSEBENDER:
Dorset Blue Vinney?
WENSLEYDALE:
No.
MOUSEBENDER:
Brie, Roquefort, Pont-l'Évêque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L'Est, Bresse-Bleu, Boursin?
WENSLEYDALE:
No.
MOUSEBENDER:
Camembert, perhaps?
WENSLEYDALE:
Ah! We have Camembert, yes sir.
MOUSEBENDER:
You do! Excellent.
WENSLEYDALE:
Yes, sir. It's, ah ..... it's a bit runny.
MOUSEBENDER:
Oh, I like it runny.
WENSLEYDALE:
Well, it's very runny, actually, sir.
MOUSEBENDER:
No matter. Fetch hither le fromage de la Belle France! M-mmm!
WENSLEYDALE:
I think it's a bit runnier than you'll like it, sir.
MOUSEBENDER:
I don't care how f***ing runny it is. Hand it over with all speed.
WENSLEYDALE:
Oh .....
MOUSEBENDER:
What now?
WENSLEYDALE:
The cat's eaten it.
MOUSEBENDER:
Has he?
WENSLEYDALE:
She, sir.
(pause)
MOUSEBENDER:
Gouda?
WENSLEYDALE:
No.
MOUSEBENDER:
Edam?
WENSLEYDALE:
No.
MOUSEBENDER:
Caithness?
WENSLEYDALE:
No.
MOUSEBENDER:
Smoked Austrian?
WENSLEYDALE:
No.
MOUSEBENDER:
Japanese Sage Darby?
WENSLEYDALE:
No, sir.
MOUSEBENDER:
You do have some cheese, do you?
WENSLEYDALE:
Of course, sir. It's a cheese shop, sir. We've got .....
MOUSEBENDER:
No, no, don't tell me. I'm keen to guess.
WENSLEYDALE:
Fair enough.
MOUSEBENDER:
Er, Wensleydale?
WENSLEYDALE:
Yes?
MOUSEBENDER:
Ah, well, I'll have some of that.
WENSLEYDALE:
Oh, I thought you were talking to me, sir. Mr Wensleydale, that's my name.
(pause)
MOUSEBENDER:
Greek Feta?
WENSLEYDALE:
Ah, not as such.
MOUSEBENDER:
Er, Gorgonzola?
WENSLEYDALE:
No.
MOUSEBENDER:
Parmesan?
WENSLEYDALE:
No.
MOUSEBENDER:
Mozzarella?
WENSLEYDALE:
No.
MOUSEBENDER:
Pippo Crème?
WENSLEYDALE:
No.
MOUSEBENDER:
Danish Fimboe?
WENSLEYDALE:
No.
MOUSEBENDER:
Czech sheep's milk?
WENSLEYDALE:
No.
MOUSEBENDER:
Venezuelan Beaver Cheese?.
WENSLEYDALE:
Not today, sir, no.
(pause)
MOUSEBENDER:
Ah, how about Cheddar?
WENSLEYDALE:
Well, we don't get much call for it around here, sir.
MOUSEBENDER:
Not much ca- It's the single most popular cheese in the world!
WENSLEYDALE:
Not round here, sir.
MOUSEBENDER:
And what is the most popular cheese round here?
WENSLEYDALE:
Ilchester, sir.
MOUSEBENDER:
Is it.
WENSLEYDALE:
Oh yes, sir. It's staggeringly popular in this manor, squire.
MOUSEBENDER:
Is it.
WENSLEYDALE:
It's our number-one best seller, sir.
MOUSEBENDER:
I see. Ah, Ilchester, eh?
WENSLEYDALE:
Right, sir.
MOUSEBENDER:
All right. Okay. Have you got any, he asked expecting the answer no?
WENSLEYDALE:
I'll have a look, sir ..... nnnnnnooooooooo.
MOUSEBENDER:
It's not much of a cheese shop, is it?
WENSLEYDALE:
Finest in the district, sir.
MOUSEBENDER:
Explain the logic underlying that conclusion, please.
WENSLEYDALE:
Well, it's so clean, sir.
MOUSEBENDER:
It's certainly uncontaminated by cheese.
WENSLEYDALE:
You haven't asked me about Limberger, sir.
MOUSEBENDER:
Is it worth it?
WENSLEYDALE:
Could be.
MOUSEBENDER:
Have you- SHUT THAT BLOODY BOUZOUKI UP!
WENSLEYDALE:
(To dancers) Told you so.
MOUSEBENDER:
Have you got any Limburger?
WENSLEYDALE:
No.
MOUSEBENDER:
That figures. Predictable really, I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me:
WENSLEYDALE:
Yes, sir?
MOUSEBENDER:
Have you in fact got any cheese here at all?
WENSLEYDALE:
Yes, sir.
MOUSEBENDER:
Really?
(pause)
WENSLEYDALE:
No. Not really, sir.
MOUSEBENDER:
You haven't.
WENSLEYDALE:
No, sir, not a scrap. I was deliberately wasting your time, sir.
MOUSEBENDER:
Well, I'm sorry, but I'm going to have to shoot you.
WENSLEYDALE:
Right-O, sir.
MOUSEBENDER:
(Shoots him) What a senseless waste of human life.
'eeee, I'd like to buy some cheese
MOUSEBENDER:
Good Morning.
WENSLEYDALE:
Good morning, sir. Welcome to the National Cheese Emporium.
MOUSEBENDER:
Ah, thank you my good man.
WENSLEYDALE:
What can I do for you, sir?
MOUSEBENDER:
Well, I was, uh, sitting in the public library on Thurmond Street just now, skimming through Rogue Herries by Hugh Walpole, and I suddenly came over all peckish.
WENSLEYDALE:
Peckish, sir?
MOUSEBENDER:
Esurient.
WENSLEYDALE:
Eh?
MOUSEBENDER:
(In a broad Yorkshire accent) Eee I were all hungry, like.
WENSLEYDALE:
Ah, hungry.
MOUSEBENDER:
In a nutshell. And I thought to myself, 'a little fermented curd will do the trick'. So I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles.
WENSLEYDALE:
Come again?
MOUSEBENDER:
I want to buy some cheese.
WENSLEYDALE:
Oh, I thought you were complaining about the bouzouki player.
MOUSEBENDER:
Oh, heaven forbid. I am one who delights in all manifestations of the Terpsichorean muse.
WENSLEYDALE:
Sorry?
MOUSEBENDER:
(In a broad Yorkshire accent) Ooo, I like a nice tune - you're forced to.
WENSLEYDALE:
So he can go on playing, can he?
MOUSEBENDER:
Most certainly. Now then, some cheese please, my good man.
WENSLEYDALE:
Certainly, sir. What would you like?
MOUSEBENDER:
Well, eh, how about a little Red Leicester?
WENSLEYDALE:
I'm afraid we're fresh out of Red Leicester, sir.
MOUSEBENDER:
Oh never mind, how are you on Tilsit?
WENSLEYDALE:
I'm afraid we never have that at the end of the week, sir. We get it fresh on Monday.
MOUSEBENDER:
Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.
WENSLEYDALE:
Ah. It's been on order, sir, for two weeks. I was expecting it this morning.
MOUSEBENDER:
It's not my lucky day, is it? Er, Bel Paese?
WENSLEYDALE:
Sorry, sir.
MOUSEBENDER:
Red Windsor?
WENSLEYDALE:
Normally, sir, yes. Today the van broke down.
MOUSEBENDER:
Ah. Stilton?
WENSLEYDALE:
Sorry.
MOUSEBENDER:
Emmental? Gruyère?
WENSLEYDALE:
No.
MOUSEBENDER:
Any Norwegian Jarlsberger, per chance?
WENSLEYDALE:
No.
MOUSEBENDER:
Liptauer?
WENSLEYDALE:
No.
MOUSEBENDER:
Lancashire?
WENSLEYDALE:
No.
MOUSEBENDER:
White Stilton?
WENSLEYDALE:
No.
MOUSEBENDER:
Danish Blue?
WENSLEYDALE:
No.
MOUSEBENDER:
Double Gloucester?
WENSLEYDALE:
..... No.
MOUSEBENDER:
Cheshire?
WENSLEYDALE:
No.
MOUSEBENDER:
Dorset Blue Vinney?
WENSLEYDALE:
No.
MOUSEBENDER:
Brie, Roquefort, Pont-l'Évêque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L'Est, Bresse-Bleu, Boursin?
WENSLEYDALE:
No.
MOUSEBENDER:
Camembert, perhaps?
WENSLEYDALE:
Ah! We have Camembert, yes sir.
MOUSEBENDER:
You do! Excellent.
WENSLEYDALE:
Yes, sir. It's, ah ..... it's a bit runny.
MOUSEBENDER:
Oh, I like it runny.
WENSLEYDALE:
Well, it's very runny, actually, sir.
MOUSEBENDER:
No matter. Fetch hither le fromage de la Belle France! M-mmm!
WENSLEYDALE:
I think it's a bit runnier than you'll like it, sir.
MOUSEBENDER:
I don't care how f***ing runny it is. Hand it over with all speed.
WENSLEYDALE:
Oh .....
MOUSEBENDER:
What now?
WENSLEYDALE:
The cat's eaten it.
MOUSEBENDER:
Has he?
WENSLEYDALE:
She, sir.
(pause)
MOUSEBENDER:
Gouda?
WENSLEYDALE:
No.
MOUSEBENDER:
Edam?
WENSLEYDALE:
No.
MOUSEBENDER:
Caithness?
WENSLEYDALE:
No.
MOUSEBENDER:
Smoked Austrian?
WENSLEYDALE:
No.
MOUSEBENDER:
Japanese Sage Darby?
WENSLEYDALE:
No, sir.
MOUSEBENDER:
You do have some cheese, do you?
WENSLEYDALE:
Of course, sir. It's a cheese shop, sir. We've got .....
MOUSEBENDER:
No, no, don't tell me. I'm keen to guess.
WENSLEYDALE:
Fair enough.
MOUSEBENDER:
Er, Wensleydale?
WENSLEYDALE:
Yes?
MOUSEBENDER:
Ah, well, I'll have some of that.
WENSLEYDALE:
Oh, I thought you were talking to me, sir. Mr Wensleydale, that's my name.
(pause)
MOUSEBENDER:
Greek Feta?
WENSLEYDALE:
Ah, not as such.
MOUSEBENDER:
Er, Gorgonzola?
WENSLEYDALE:
No.
MOUSEBENDER:
Parmesan?
WENSLEYDALE:
No.
MOUSEBENDER:
Mozzarella?
WENSLEYDALE:
No.
MOUSEBENDER:
Pippo Crème?
WENSLEYDALE:
No.
MOUSEBENDER:
Danish Fimboe?
WENSLEYDALE:
No.
MOUSEBENDER:
Czech sheep's milk?
WENSLEYDALE:
No.
MOUSEBENDER:
Venezuelan Beaver Cheese?.
WENSLEYDALE:
Not today, sir, no.
(pause)
MOUSEBENDER:
Ah, how about Cheddar?
WENSLEYDALE:
Well, we don't get much call for it around here, sir.
MOUSEBENDER:
Not much ca- It's the single most popular cheese in the world!
WENSLEYDALE:
Not round here, sir.
MOUSEBENDER:
And what is the most popular cheese round here?
WENSLEYDALE:
Ilchester, sir.
MOUSEBENDER:
Is it.
WENSLEYDALE:
Oh yes, sir. It's staggeringly popular in this manor, squire.
MOUSEBENDER:
Is it.
WENSLEYDALE:
It's our number-one best seller, sir.
MOUSEBENDER:
I see. Ah, Ilchester, eh?
WENSLEYDALE:
Right, sir.
MOUSEBENDER:
All right. Okay. Have you got any, he asked expecting the answer no?
WENSLEYDALE:
I'll have a look, sir ..... nnnnnnooooooooo.
MOUSEBENDER:
It's not much of a cheese shop, is it?
WENSLEYDALE:
Finest in the district, sir.
MOUSEBENDER:
Explain the logic underlying that conclusion, please.
WENSLEYDALE:
Well, it's so clean, sir.
MOUSEBENDER:
It's certainly uncontaminated by cheese.
WENSLEYDALE:
You haven't asked me about Limberger, sir.
MOUSEBENDER:
Is it worth it?
WENSLEYDALE:
Could be.
MOUSEBENDER:
Have you- SHUT THAT BLOODY BOUZOUKI UP!
WENSLEYDALE:
(To dancers) Told you so.
MOUSEBENDER:
Have you got any Limburger?
WENSLEYDALE:
No.
MOUSEBENDER:
That figures. Predictable really, I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me:
WENSLEYDALE:
Yes, sir?
MOUSEBENDER:
Have you in fact got any cheese here at all?
WENSLEYDALE:
Yes, sir.
MOUSEBENDER:
Really?
(pause)
WENSLEYDALE:
No. Not really, sir.
MOUSEBENDER:
You haven't.
WENSLEYDALE:
No, sir, not a scrap. I was deliberately wasting your time, sir.
MOUSEBENDER:
Well, I'm sorry, but I'm going to have to shoot you.
WENSLEYDALE:
Right-O, sir.
MOUSEBENDER:
(Shoots him) What a senseless waste of human life.
severnside gull
Well-known member
nothing nicer than a creamy scottish cheddar or a piece of cornish yarg if you enjoy a hard cheese
I agree about the somerset brie for a soft cheese and choose between lancashire or caerphilly for something crumbly
none of that foreign muck
I agree about the somerset brie for a soft cheese and choose between lancashire or caerphilly for something crumbly
none of that foreign muck
John Byrnes Mullet
Global Circumnavigator
Gorgonzola is just the best
ben andrews' girlfriend
Nurse Laura
Its all about mozzerella
beardy gull
Well-known member
nothing nicer than a creamy scottish cheddar or a piece of cornish yarg if you enjoy a hard cheese
I agree about the somerset brie for a soft cheese and choose between lancashire or caerphilly for something crumbly
none of that foreign muck
Cornish yarg. Get in. Is it not named after the Gray family who make it?
Spunk Bubble
New member
- Feb 21, 2007
- 1,342
Boursin (think that is how its spelt ??). Lovely !
NMH
Banned
- Thread starter
- #34
'dolce' generally is Italian for 'sweet' (Spanish 'dulce' and in Portuguese, 'doce')
Which might also illustrate how translations ....can lose something in translation!
Dolce de leche is generally 'sweetness of cream' or sweet cream, so 'sweet-cream cheese' could also, in the cheese context, be 'soft-cream cheese'.
This might also tell of how difficult it is to directly brand something in another language, because it won't even relate in the country that uses that language.
Asking for soft or sweet cream cheese in Italy is probably confusing in a country that might call that cheese something like "del formaggio dei dii"
Man of Harveys
Well-known member
Can't describe how much I enjoy a bit of comte, some mourbier and, most of all, some reblochon. In fact, this thread is making me very hungry.
Woodchip
It's all about the bikes
Danish Blue (with a big lump of french stick and a good bottle of red)
Jarlsberg
Emmental
Extra Mature Cheddar (especially in a bacon sandwich)
Crumbly Lancashire
Actaully most cheese is good when used in the correct way
Jarlsberg
Emmental
Extra Mature Cheddar (especially in a bacon sandwich)
Crumbly Lancashire
Actaully most cheese is good when used in the correct way
Normal Rob
Well-known member
This bad boy that I sampled yesterday was rather pleasant.
do you alays keep a photographic record of your cheeses before you eat them?
for the record - my local Somerset brie is luvverly
No, that image was purloined from the website of the supplier, although it is not a bad idea...