Cheese Admiration and Celebration
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Second attempt at cheese souffle using timing and proportions suggested by @BarbaraHelen2013 and they were almost perfect. I put the air fryer at 200C whereas my original recipe suggested 160C. They rose like crazy but overbrowned on top. Terrific texture at 20 baking time. My conclusion is that cheese souffle is not as tricky as I used to think. Next attempt will be the same proportions and time but a lower temperature.
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Second attempt at cheese souffle using timing and proportions suggested by @BarbaraHelen2013 and they were almost perfect. I put the air fryer at 200C whereas my original recipe suggested 160C. They rose like crazy but overbrowned on top. Terrific texture at 20 baking time. My conclusion is that cheese souffle is not as tricky as I used to think. Next attempt will be the same proportions and time but a lower temperature.
Omg I want this.
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If I didn't eat cheese, I would barely get any calcium.3
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First time I’ve consciously seen a Blue Goat’s Cheese, although I’m sure they exist. This one is delicious - not aggressively blue but balanced by the tang of goat’s cheese. It’s a semi hard cheese I think…didn’t melt into my pasta sauce as well as the Abergavenny soft Goat's Cheese I usually use but tasted amazing. 😋
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BarbaraHelen2013 wrote: »First time I’ve consciously seen a Blue Goat’s Cheese, although I’m sure they exist. This one is delicious - not aggressively blue but balanced by the tang of goat’s cheese. It’s a semi hard cheese I think…didn’t melt into my pasta sauce as well as the Abergavenny soft Goat's Cheese I usually use but tasted amazing. 😋
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We are on a last minute vacation in Valencia. Had a lovely tapas dish tonight which consisted of a thick slice of meaty beef tomato, topped with a very thin slice of goat cheese, and even thinner slivers of mojama (=salt cured tuna). Tomato had been sprinkled with dried oregano and the whole stack drizzled in plenty of olive oil and garnished with basil.
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We are still in Valencia and had another cheesy tapa tonight. A thick slab of brie topped with a slice of braised artichoke heart followed by parma ham. The stack was put under the broiler.
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Now, Midnight Moon is on sale here. These Cypress Grove people - I think they're importer/resellers not makers - they deliver some good cheese, IMO.
@acpgee - you make me want to put Valencia on my bucket list . . . though maybe more for those multiple grilled veg yums in the produce thread, because (as a veg) no ham is my thing. Brie and braised artichoke heart, though . . . 😋🤤3 -
@mtaratoot, Midnight Moon is "Made Exclusively For Cypress Grove in Holland" according to its label (the whole-cheese label, not the mini label on the chunk shown in my photo).2 -
@AnnPT77, @mtaratoot
The picture of Midnight Moon by Cypress Groove sure looks like mature goat gouda, my favourite dutch cheese. I googled and it is indeed an aged goat cheese. I think @BartBVanBockstaele mentioned his favourite goat gouda was from the Beemster area (north of Amsterdam). When I was living in Amsterdam the local old goat gouda would have probably have been from Beemster or Waterland (NE of Amsterdam). If you see unbranded goat gouda (especially the older ones) give that a try.1 -
We are leaving tomorrow from Valencia, and will head to the central market to buy cheese and charcuterie to drag home. I normally bring back manchego from Spain and will definitely try to find the hard goat cheese we had stacked on beef tomatoes as a tapa. Any other recommendations?0
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@AnnPT77, @mtaratoot
The picture of Midnight Moon by Cypress Groove sure looks like mature goat gouda, my favourite dutch cheese. I googled and it is indeed an aged goat cheese. I think @BartBVanBockstaele mentioned his favourite goat gouda was from the Beemster area (north of Amsterdam). When I was living in Amsterdam the local old goat gouda would have probably have been from Beemster or Waterland (NE of Amsterdam). If you see unbranded goat gouda (especially the older ones) give that a try.
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I absolutely need to look for cabrales at the market tomorrow, a blue goat cheese after seeing the post of @BarbaraHelen2013.
https://spainguides.com/gastronomy-of-spain/spanish-cheese/1 -
@mtaratoot, Midnight Moon is "Made Exclusively For Cypress Grove in Holland" according to its label (the whole-cheese label, not the mini label on the chunk shown in my photo).
Well wow. Thanks for the edification!
I will check when I'm well enough to go out in public. I might even treat myself to some cheese. You KNOW which one it will be. Same creamery, and I'm pretty sure they make that one down in Arcata. Maybe I'll make a road trip and check it out. Maybe they'll hire me to milk some goats for a week in exchange for a few pounds of the stuff.3 -
Tonight's last dinner in Valencia included a tapa of melted provoleta sprinkled with dried oregano and chilli. I think i prefer the version we had on the Canary Islands, which was typically served with a sweet garnish such as date molasses or blueberry jam.
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Not a cheese connoisseur but I did recently have a soft, spreadable Dutch cheese with bits of semi-soft dried orange in it.
Can’t remember the name but sharp and occasionally sweet.
Very good.3 -
Modest cheese haul from Valencia. I asked for cabrales and idiazabel but I suspect I got two pieces of cabrales. We were in a rush prior to heading for the airport and I forgot to get manchego and picon bejes-treviso.
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Found this thread this week and y'all have inspired me. Went to the farmers market and came back with this cheese haul. Had samples of all and they are delish. $53 for 4 hunks o cheese was a bit expensive, but 2nd to last weekend of the market so i splurged.
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BartBVanBockstaele wrote: »@AnnPT77, @mtaratoot
The picture of Midnight Moon by Cypress Groove sure looks like mature goat gouda, my favourite dutch cheese. I googled and it is indeed an aged goat cheese. I think @BartBVanBockstaele mentioned his favourite goat gouda was from the Beemster area (north of Amsterdam). When I was living in Amsterdam the local old goat gouda would have probably have been from Beemster or Waterland (NE of Amsterdam). If you see unbranded goat gouda (especially the older ones) give that a try.
In the beginning of 2022, a few experiments with cheese led me to ban it from my diet altogether, but this was certainly not because I had stopped liking it. However, the ban somehow led to "food serenity" for me and I am very happy about that. That success led me to ban nuts as well and the effect was the same. My diet immediately became a lot more sustainable, the stress associated with it diminished immediately, to the point I am talking about "my forever diet" now.
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