if it was me I’d use a nice Swiss cheese ....Stilton is nice but the taste will overpower the beef.
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Cheese Thread
- Thread starter J_F
- Start date
if it was me I’d use a nice Swiss cheese ....Stilton is nice but the taste will overpower the beef.
J_F
Guest
went to Oka QC last week
mainly because of the cheese
tour of the monastery grounds was interesting
the Sista's supporting the place with the production of that fromage for 200 years
the story is actually better than the cheese
the area in general was surprisingly interesting
rolling hills and valleys that support a thriving agricultural sector
and Oka has a huge-ass beach
looked like half of MTL was there for the day
so this Anglais headed back to the hills!
mainly because of the cheese
tour of the monastery grounds was interesting
the Sista's supporting the place with the production of that fromage for 200 years
the story is actually better than the cheese
the area in general was surprisingly interesting
rolling hills and valleys that support a thriving agricultural sector
and Oka has a huge-ass beach
looked like half of MTL was there for the day
so this Anglais headed back to the hills!
Priller
Well-known member
I enjoy a variety of tasty cheeses. Some favourites include Pecorino Romano as an alternative to parmigiano, Cambozola (Camembert and Gorgonzola mix that hits both creamy and blue buttons), and Manchego as an aperitivo.
But the undisputed, all-time, absolute king of cheese is Mozzarella di Bufala from Campania in Italy. It's got to be super fresh (same day, ideally), but it's like eating heaven. It's almost impossible to describe to those who haven't had the good stuff, as the usual adjectives sound too much like the bland and rubbery cow mozzarella we get here, but the creaminess, the richness and the silky texture are unlike anything else. I like it with a few slices of Prosciutto di Parma (fatty and tender, not like the vacuum-sealed, tough strips of leather that often gets called prosciutto here.) It's 100% worth a trip to Italy just for a taste, as it's all but impossible to find on this side of the Atlantic.
Having typed this out, I'm now checking flight prices and working out quarantine schedules...
But the undisputed, all-time, absolute king of cheese is Mozzarella di Bufala from Campania in Italy. It's got to be super fresh (same day, ideally), but it's like eating heaven. It's almost impossible to describe to those who haven't had the good stuff, as the usual adjectives sound too much like the bland and rubbery cow mozzarella we get here, but the creaminess, the richness and the silky texture are unlike anything else. I like it with a few slices of Prosciutto di Parma (fatty and tender, not like the vacuum-sealed, tough strips of leather that often gets called prosciutto here.) It's 100% worth a trip to Italy just for a taste, as it's all but impossible to find on this side of the Atlantic.
Having typed this out, I'm now checking flight prices and working out quarantine schedules...
iirc Saturdays 11 am wait at the deli counter at a Longo's. They bring out freshly made mozzarella. It's as good as you can get it here imho.
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Priller
Well-known member
Any recommendations? I've tried a few packaged ones, and while far superior to packaged cow mozzarella, they're missing the magic of the fresh stuff. I would kill (or at least drive many hours) to find a local producer that does it justice...
(As for Italy, we're in the same boat, sadly. Between Covid and our son heading off to university, it's not in the cards for the immediate future. Our retirement plans include splitting our year there, so we'll just have to be patient...)
If you want to really weird out a guest, serve them a silkie. Tastes like chicken, looks like charcoal.
Priller
Well-known member
If you want to really weird out a guest, serve them a silkie. Tastes like chicken, looks like charcoal.
Haha, I was going to come back with cuttlefish ink spaghetti, but you win...
Colangelo grocery store in Scarborough.
They often times have fresh, and delicious Burrata, and they always have Prosciutto di parma.
Cut that cheese open, a little black pepper and olive oil on top, with the Prosciutto, = a match made in heaven...
Off topic a bit but a bunch of people I know raved about Scadabush. We went once. I didn't finish all my food. I NEVER don't finish all my food. And we all ordered different things so we could try a bunch of stuff.....I didn't like any if it.
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J_F
Guest
being a cheese fan makes being in Latin America a challenge
they love this watery, soft, un-aged cheese called Queso Fresco
bloody awful stuff, salty and doesn't melt at all
the most expensive stuff in the shops is Queso Americano
10 bucks for 6 slices of fake cheese
anything Americano carries a premium, even if it sucks
was pleasantly surprised to find an Ecuadorian, aged, firm cheese
Queso Andino
reminds me of asiago cheddar, quite nice
and a really good deal at $10 for a 1kg wheel
they love this watery, soft, un-aged cheese called Queso Fresco
bloody awful stuff, salty and doesn't melt at all
the most expensive stuff in the shops is Queso Americano
10 bucks for 6 slices of fake cheese
anything Americano carries a premium, even if it sucks
was pleasantly surprised to find an Ecuadorian, aged, firm cheese
Queso Andino
reminds me of asiago cheddar, quite nice
and a really good deal at $10 for a 1kg wheel
Priller
Well-known member
????
Didn't watch the whole thing, to be fair, as the description of where processed cheese comes from was quite enough.
Basically, garbage + sodium phosphate = processed cheese.
I can't stand plastic cheese. My kids have never eaten it. My five year old likes Baldersons 4 yo cheddar. Thankfully he is ok with cheap marble most of the time.
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