"A little fermented curd will do the trick" - cheesy comestibles
Jan 14th 2016, 1:54 pm
#1
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"A little fermented curd will do the trick" - cheesy comestibles
I occasionally like a piece of Port Salut but it's been a couple of years since I saw it in the supermarkets here.
Some months ago I read that Oka was similar but I tried it and it wasn't even close.
Recently I read that Saint Paulin was similar. I'm happy to say it's very acceptably similar and possibly better value by weight.
Had some nice Mahon from Menorca over xmas too.
Some months ago I read that Oka was similar but I tried it and it wasn't even close.
Recently I read that Saint Paulin was similar. I'm happy to say it's very acceptably similar and possibly better value by weight.
Had some nice Mahon from Menorca over xmas too.
Jan 14th 2016, 7:53 pm
#2
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Re: "A little fermented curd will do the trick" - cheesy comestibles
Venezuelan beaver cheese ?
Jan 14th 2016, 9:38 pm
#3
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Jan 15th 2016, 1:16 am
#5
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Re: "A little fermented curd will do the trick" - cheesy comestibles
I can't believe this. A cheese thread's being going almost 12 hours and only one other person commented. 
Jan 15th 2016, 1:25 am
#6
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Re: "A little fermented curd will do the trick" - cheesy comestibles
Yes, but what a person!!!!! It is quality not quantity Bristol!
Sorry to disappoint you
Sorry to disappoint you
Jan 15th 2016, 1:42 am
#7
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Jan 15th 2016, 1:47 am
#8
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Re: "A little fermented curd will do the trick" - cheesy comestibles
I am indeed one who delights in the terpsichorean muse
Jan 15th 2016, 3:21 pm
#9
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Jan 15th 2016, 3:24 pm
#10
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Re: "A little fermented curd will do the trick" - cheesy comestibles
I love cheese, well except for the really smelly stuff.
Jan 17th 2016, 7:07 pm
#11
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Re: "A little fermented curd will do the trick" - cheesy comestibles
if cheese doesn't have an aroma it's not worth bothering with
Jul 17th 2016, 1:59 am
#12
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Re: "A little fermented curd will do the trick" - cheesy comestibles
The grocery store had an offer on Bothwell cheese a couple of weeks ago so I bought a few. Don't bother with the Horseradish cheese.
The extra old/red wine one's pretty decent and I just recently tried the Muenster one. Not bad, I thought. Quite creamy and not unlike Saint Paulin.
I googled it to see if any others had made similar comparisons and I found this:
Monterey Jack is sharp? Since when? It's the most tasteless cheese I ever had that wasn't Edam.
Funny thing, I click on the linked Monterey Jack page and I find the description to be mild.
Someone got their wires crossed.
The extra old/red wine one's pretty decent and I just recently tried the Muenster one. Not bad, I thought. Quite creamy and not unlike Saint Paulin.
I googled it to see if any others had made similar comparisons and I found this:
Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese.
Funny thing, I click on the linked Monterey Jack page and I find the description to be mild.
Someone got their wires crossed.
Jul 17th 2016, 4:03 am
#13
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Re: "A little fermented curd will do the trick" - cheesy comestibles
I might have mentioned this before but for anyone in the area of Mississauga or Hamilton, Starsky Food store has 600 types of cheese... including 'chocolate cheese'!
Last edited by Siouxie; Jul 17th 2016 at 4:07 am.
Jul 17th 2016, 2:06 pm
#14
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Jul 17th 2016, 3:56 pm
#15
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Re: "A little fermented curd will do the trick" - cheesy comestibles