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Cracking cheese Grommitt.

laserblazer

By laserblazer
in General Chat

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GREED

GREED

Posted
Posted
Well, I think even I would draw the line at something like this:

 

http://photographicdictionary.com/images/m/mould.jpg

Just scrape the ends off it'l be fine!

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Haptic

Haptic

Posted
Posted

I don't know tech_guy, if suitable amounts of port had been imbibed first I think that could just about be palatable! Then again I do like cheeses with a bit of a kick, quite enjoyed a bit of Stinking Bishop a couple of months back.

 

As for the anti-blue brigade, all I’d say is it's obviously a matter of personal taste but in the same way that a air dried ham (Parma, Serrano etc) develops more depth of flavour whilst maturing/ moulding, cheese is no different; some things just taste better old! After all it’s rare to see much Parma ham left when the classic melon starter comes out....

 

Aldi Sunday here I come!

 

Mark

 

(CP’s resident foodie)

teejay

teejay

Posted
Posted
Well, I think even I would draw the line at something like this:

 

http://photographicdictionary.com/images/m/mould.jpg

 

Meh, that's only just about getting ripe, once that middle bit is nicely aged it'll be ready to eat.

 

Love blue cheese, but my favourite cheese at the moment is cave aged gruyere, especially if I can find the really good stuff with salt crystals in it.

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