Cheese Admiration and Celebration

AnnPT77

I've been digging around in the bits & bites basket at Whole Foods again. Also, I was a little under my preferred minimum daily fat grams. Tonight's bedtime snack: Just under a ounce each of Cooper Hill Somerdale (Double Gloucester with onion & chives) and Cranberry Wensleydale.

It's admittedly not a very natural pairing, but I figured I'd treat it like a cheese entrée followed by a cheese dessert, and it should work out OK. I enjoyed it, and - as a sign of the universe blessing my snack choice, maybe? - when I logged the two little chunks, the calories brought me to a total that's just one calorie under my daily goal.

mtaratoot

I tried to cut 28 grams of cheese for my dessert, but ended up with 30. I am not complaining; I still had nine calories left to "spend" before bed.

neanderthin

I'm putting 2 dishes on the new menu with a forward focus on cheese. One is a goat cheese flan as an appetizer with a pecorino romano crisp and a beet and balsamic reduction and the other is a blue cheese and walnut pancake to go with a duck dish. I'll take some pics and post them later today. Cheers

acpgee

We did carbonara tonight but cheated with parmesan instead of pecorino romano, never mind using British back bacon instead of guancale.

RachelT14

I am a huge fan of cheese, all cheese if i am honest - i have to be we camp in France every summer, and lunch mainly consists of salad, cheese and baguette (oddly i always loose weight on holiday).

Favourites have to be good British strong cheddar with chilli jam, brie de meaux (the oozier the better, and yes it must smell strong), and aged Cantal.

Mmmmmmmmm!

RachelT14

claireychn074 wrote: »

Oh this is the best thread ever! 😀 I could wax lyrical about cheese for ages. Current faves are Cornish Yarg (lovely semi hard cheese wrapped in nettles) - perfect on oatcakes or a good crisp cracker; feta - I am addicted to Greek spinach and feta pie and make it as a treat; a good Brie like Pie d’Anglays (awesome on a semi-sweet digestive cracker); a well matured local cheddar (I live near Cheddar in England so get some great Somerset varieties), and last but not least - currently going through a real Bath Soft Cheese phase 😀

Ooh Yarg is delicious

acpgee

We threw a party last weekend and there is quite of lot of enriched labneh leftover. It was made with a lot of chive and coriander and I mixed the no fat yoghurt with some double cream before straining overnight in a cheesecloth. Any idea on what to do with leftovers? Only idea so far is to make a vegetable lasagna.

mtaratoot

@acpgee

How much is "a lot?"

Why not just get some pita and veggies and just eat it?

AnnPT77

Yeah, @acpgee, I'd put in on pasta or grain or cooked veggies; use it as a bread/toast or wrap spread (part of a more complicated sandwich or on its own since flavorful); stir some into a suitable soup (or thin it again as a cold-soup base?); put it on savory pancakes, crepes, or waffles . . . .

I know you're more of a cook than I am, though. I'm good with keeping things pretty simple, usually, so that's where my mind goes.

AnnPT77

Oh, lucky me: I got through a somewhat unusual eating day, reached evening (before dinner) having hit my protein minimum, and within 80g of my veggie/fruit target (easy fix), with 700-some calories left, and . . . short on my fat goal!

What to do?

How about polishing off the rest of that Cranberry Wensleydale I posted about here a few days ago? Yes, please!

It was a small chunk to start, so just 38g left, about 149 calories, and there's that nutritiously valuable fat.

Yum, yay!

AnnPT77

Clarina 36-month gouda - a little Friday night treat. 😋

AnnPT77

Friday again, cheese treat again. From upper left, light Jarlsberg (IMO a very tasty reduced fat cheese with a meaningful protein to calorie ratio), a revisit to the Clarina 36-month gouda, and some Kerrygold Dubliner cheese with Irish stout.

AnnPT77

WF had Cypress Grove Pacific Fog Remix, and it was on sale. Still silly-expensive, but $5+10% off per pound, so I bought about a 1/3 pound chunk. (In photo, still in plastic wrap.) This version of Fog has spices, garlic, annatto seed, lime leaves, and vegetable ash as its flavoring components beyond the basic cheese-goodness ingredients. It's a little more tart than the regular Fog, IMO, and I think has a little more heat. Pretty tasty.

AnnPT77

Picked up a half round (about 100g) of Cowgirl Creamery Organic Mt. Tam on sale. It's a triple cream, bloom-y rind kind of cheese, soft and buttery in the center, a bit firmer toward the rind, rich and tasty. This is 27g of it. Yummy.

mtaratoot

@AnnPT77

Mt. Tam is definitely delicious.

acpgee

I made a pathetic cheese souffle last night. Forgot to turn the temperature down in the air fryer which was at 200C so the tops were almost black. Also discovered my electric hand mixer had died and struggled to whisk egg whites by hand so only got the whites to soft peak instead of hard peak. It looked awful but tasted pretty good. I used a combination of gouda and parmesan.

AnnPT77

From the farmers market, unconscionably big hunks (for a solo-living household) of brie with apricots and almonds, and a pistachio nut roll (cream cheese). It will sacrifice texture a little, but I cut the roll into approximately 1 ounce (28g) slices and froze them. Working on eating the brie gradually. (Apologies for the fuzzy photo.)

springlering62

AnnPT77 wrote: »

From the farmers market, unconscionably big hunks (for a solo-living household) of brie with apricots and almonds, and a pistachio nut roll (cream cheese). It will sacrifice texture a little, but I cut the roll into approximately 1 ounce (28g) slices and froze them. Working on eating the brie gradually. (Apologies for the fuzzy photo.)

Where’s the yummmmmmm button?

VegjoyP

These are plant based but soo good I wanted to share, for anyone who knows someone or wantd to have a dairy free cheese that is actually amazing!

acpgee

A favourite thing to do with blue cheese. I used St Agur tonight. Salad with blue cheese and halved grapes (halved for the sweet and slippery mouth feel). Add some toasted nuts (I like pecans) if you want some crunchy texture. In winter, sliced pears can replace the grapes.