Nice people thread part 5 - nicely does it

lostinrates

PasturesNew wrote: »

Years ago, on two occasions I had a cheese fondue. Once was some office thing, I was temping and there were 3 women in the office and I can't remember why they got one in ... but I do remember that while heating it up the girl stirring it dropped her fag ash into it (big long bit too) ... so I only had a TINY taste of that one.

Next one was at a house party of a work colleague, he and his wife had just moved into their first house and it was delapidated and without carpets or furniture, but there was a table and a fondue - so I had some of that

Based on those two, limited, experiences, I love fondue .... but I've never mde one because it's an awful lot of making for just me to sit and eat (aka: billy no mates moment).

Actually, fondu is something dh makes alone. Its not such a faff to make, mre a faff to eat. I think you can buy packets of premade fondue in some supermarkets, like waitrose.:D no sure though.

Its easy to make, but mit cheap because of the wine and kirsh if you do not have that in stock, BUT, single greedy persons version would be a brie or camembert in a box, studded with garlic in the over, and a good bit of decent crusty bread. Baguette, so the other half good be a hogie the next day?

Spirit_2

lostinrates wrote: »

I have had that, its good.


Here is what dh brought back (thanks for the fir censor viva)

Asiago (its good for melting, but otherwise i am not bothered)

Robiola (i love this fresh soft cheese, its certainly in my top ten cheeses, so he brought it back for me..he is not that fussed)

Morlacco (sort of sweet. Young)

Mozzarella in a treccia...like a plait.

Primo sale, this one is seasonal, its very frech and light, but, well, like the name says, salty

Gorgonzola, but its not a dolce, which is what he thought he was getting and which at its best is only really found there....

Marzolino, a sienese sheeps cheese, the rind is coated in tomato paste

Quartirolo lombardo, a bit like squacquerone ...if that helps....fresh but not sloppy, fh says a bit like a crescenza, if that helps too!

Bel pease....not the spread, but:rotfl:

I vecc, its a goats cheese, there is a fresh opne but this is the mature one. V. Strong.

Edit and a scamorza affumicata. Affectionatly known in our household as 'the butt plug'. I don't like smoked cheese.

I have never heard of most of these:(

vivatifosi

Forgot to mention lir, because I'm a peasant and a bit thick at times, when I got back from said trip to Italy I got it in my head the name of the cheese was something like xxxx reggiano. So I went out and bought a block of Parmigiano Reggiano to eat with my pine nuts and honey, little knowing it was Parmesan. I have to say in that context parmesan is vile and definitely not what I was looking for. It was two words though and something like reggiano!

Spirit_2

lostinrates wrote: »

Actually, fondu is something dh makes alone. Its not such a faff to make, mre a faff to eat. I think you can buy packets of premade fondue in some supermarkets, like waitrose.:D no sure though.

Its easy to make, but mit cheap because of the wine and kirsh if you do not have that in stock, BUT, single greedy persons version would be a brie or camembert in a box, studded with garlic in the over, and a good bit of decent crusty bread. Baguette, so the other half good be a hogie the next day?

Second the camembert in a box. It is a good meal for DD when she declines what we are eating.

lostinrates

vivatifosi wrote: »

Forgot to mention lir, because I'm a peasant and a bit thick at times, when I got back from said trip to Italy I got it in my head the name of the cheese was something like xxxx reggiano. So I went out and bought a block of Parmigiano Reggiano to eat with my pine nuts and honey, little knowing it was Parmesan. I have to say in that context parmesan is vile and definitely not what I was looking for. It was two words though and something like reggiano!

Haha. Well....in italy you can by cubes of parmesan in sort of onch square sizes and bagged, because they do eat it like we might eat a piece of cheddar. And dh says he would have parmesan or pecorino with honey. But we have established what a glutton dh is.

Fwiw, i eat lots of cheese with honey, many soft goat cheeses. Dh and i went on a beach holiday for our first date and every day bought a small loaf, a fresh goats cheese some figs and a bottle of rose, and took a jar of honey, then at lunch time we would dig uo the wine from where we had buried it, break open the bread, smear it with goats cheese, then rip the figs open on top then drizzle honey over. Its still one of my favourite lunches. The sea birds got very fat on all our le over bread though!

misskool

lostinrates wrote: »

Edit and a scamorza affumicata. Affectionatly known in our household as 'the butt plug'. I don't like smoked cheese.

:rotfl: I can see why. We've had 2 lots of them because we loved it so much.

michaels

This is the cheese we have, I'm sure you will all approve

lostinrates

Spirit wrote: »

I have never heard of most of these:(

Yeah, but an italian would not have heard of.....village green, shropshire blue and cornish yarg! No italian who is not a cheese seller or in food industry could know all their cheeses, so why would we?:D

lostinrates

michaels wrote: »

This is the cheese we have, I'm sure you will all approve

The best thing about british cheese for me, is one can usually buy an 'ethical' version, presuming one counts the dairy industry ethical (not sure i do) and are not vegetarian. Its the thing i like least aout buying things i dop not know, because i cannot check.

zagubov

lostinrates wrote: »

I have had that, its good.


Here is what dh brought back (thanks for the fir censor viva)

Asiago (its good for melting, but otherwise i am not bothered)

Robiola (i love this fresh soft cheese, its certainly in my top ten cheeses, so he brought it back for me..he is not that fussed)

Morlacco (sort of sweet. Young)

Mozzarella in a treccia...like a plait.

Primo sale, this one is seasonal, its very frech and light, but, well, like the name says, salty

Gorgonzola, but its not a dolce, which is what he thought he was getting and which at its best is only really found there....

Marzolino, a sienese sheeps cheese, the rind is coated in tomato paste

Quartirolo lombardo, a bit like squacquerone ...if that helps....fresh but not sloppy, fh says a bit like a crescenza, if that helps too!

Bel pease....not the spread, but:rotfl:

I vecc, its a goats cheese, there is a fresh opne but this is the mature one. V. Strong.

Edit and a scamorza affumicata. Affectionatly known in our household as 'the butt plug'. I don't like smoked cheese.

Spirit wrote: »

I have never heard of most of these:(

Lir has a random Italian word-generating program. None of these is actually a real word at all.:D