cheese question

YOU DIRTY BA$TARD

lol rd :)

rind is fine

what goes rind comes rind
so should be ok

Where did the suicide thread go?

Have the suicide threads started getting pulled?

.......... only if they are recently departed

smoke it................. wow

I see.
So only if they claim to be actually at the point of death the thread gets pulled?
Good to know.

Anyway back to cheese.

also how do you tell when blue cheese is too blue?

when parmigiano reggiano starts going speckly I can tell it is going a bit, but as it is a hard cheese you can just trim it.

but with stilton or gorgonzola it is hard to tell the difference between blue and mouldy

give some to your life-partner to try first.

rind on most cheese is ok, on soft cheeses like brie its a 'bloom' of bacteria (good ones) never heard of deliziola but gorgonzola etc is fine. wouldnt really fancy the cloth wrapping from traditional cheddars. also if cheese starts to go mouldy just trim it. re blue cheese it will start to taste really strong the more it ages - if its too strong then don't eat it. enjoy!

MIND THE RIND

Cheese porn.

how about....cheeses christ almighty?...........or is that blasphemy?

and if al quieda do it....is it blast-phemy?

anyone seen Lord of the Rind?

I like Port Salut :x

the rind off cheese ala 4skin is tasty so the wife tells me?

Q3: what is the best cheese for cheese on toast?
a - what sort of bread? white, granary, brown, wholemeal?
b - thin sliced, medium or thick sliced?
c - toast both sides? or one side then place cheese on the untoasted side and grill?
d - grated cheese or sliced?
e - what type of cheese?
I used to like C-O-T where the cheese all melted and then bubbled and then the bubbles went crispy under the grill. Would this have been plain cheddar?
Sometimes a C-O-T will not melt and the cheese just starts going black. What strange type of cheese was this? Possibly half-fat?
Is ever worth using a blue cheese for C-O-T?
or a soft cheese like gorgonzola?
or mozarella?

the best cheese for toasting is a farmhouse Lancashire - Mrs Kirkham's if you can get it. Half fat cheeses are an abomination and the work of the devil. cast them out and never let them near your toast.

gouda cheese is excellent for cheese on toast

Q4: Do you know the correct etiquette when cutting off a piece of brie?
Brie on the cheeseboard is normally a long narrow triangle (or to be geometrically precise a sector of a circle).
Do you lop off the the pointed tip, leaving the triangle with a flat end?
or cut a piece off lengthways, leaving the brie still vaguely triangle shaped?
[i]

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