Another huge non-fan of that plastic shite Edam here.
I used to group Gouda with it just cos it's Dutch, but having been to Gouda, and tried some of the more mature versions, I'm hooked on the stuff now. Lovely bit of cheese.
Dullest cheese.
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I used to group Gouda with it just cos it's Dutch, but having been to Gouda, and tried some of the more mature versions, I'm hooked on the stuff now. Lovely bit of cheese.
Gouda isn't a cheese of choice but I don't mind it if its served up. worlds apart over Edam
Seriously man, hunt out some over 18 month matured - the longer the better, you won't regret it.
Schiphol airport is a good place if you're passing through.
Cocked that up, didn't I?
Was responding to the foodheaven thingy from Daventry Cat
Edit: Forgot to add Mature Gouda - F@@king angelic, that stuff.
On a Neopolitan it's class.
I agree though, it's rubbish otherwise, mostly flavourless and a rubber texture. I can only get away with it when it's melted.
Mild cheddar. Absolutely pointless
CraigyLee
Striker
Aye 50% the time... the other 50% the bastard comes off in one go and then your left with cheeseless bites
Depends what you class as Mozzarella. That plastic grated shite on pizzas is an abomination to the name. A fresh mozzarella di bufala on a caprese is a different beastie completely
Smiler
Striker
I've been to the cheese factory in Edam.
Bit of a dull post but it seemed appropriate.
did you see it was made backwards
Smiler
Striker
The Wensleydale factory in Hawes has a room in the shop where you can taste all the cheese they make. Spent ages testing them all to make sure I got the one I wanted
L
lenshack
Guest
Smoked Wensleydale as recommended by Wallace and Grommit ?
hypersonic
Winger
Dunno; all my cheeses are polished to a mirror finish.
Not if it's actually cooked properly. I know it looks better if they're just partially melted but I can't be arsed with that, always make sure it's properly melted when I make them.
The Indian cheese "Paneer" had literally no flavour whatsoever when I bought some to try. However, I suspect it is meant to absorb the flavour of the sauce that surrounds it in any dish it appears in.
indeed. very bland otherwise
I could live in there. Wensleydale with cracked black pepper, gorgeous. It was actually four years ago today when we went. There were ridiculous snowdrifts and blizzards and couldn't go out for a walk so went for a tour of the factory to waste some time before going to the pub.
Surprisingly enjoyed the tour and the shop with the samples in was heaven. Didn't have the black pepper one when we returned the next year.
Any cheese with fruit in it eg. Wensleydale & Cranberry
If you've have a bit of tasteless leftover cheese just get rid of it rather than pollute the world with your fruity addition
If you've have a bit of tasteless leftover cheese just get rid of it rather than pollute the world with your fruity addition
Reptilia
Striker
I stand by what I said.
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