or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Cheese Check: What's in your fridge?
New Posts  All Forums:Forum Nav:

Cheese Check: What's in your fridge? - Page 2

post #31 of 47
Quote:
Originally Posted by boar_d_laze View Post

  • We just threw out some Chinese cheese that we think went bad, but how can you really tell?

 

BDL



BDL - I have never heard of Chinese cheese - can you please enlighten me?  Am fascinated.  Maybe it is common where you are, just haven't seen of it here is all.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #32 of 47

I didn;t think the Chinese made any kind of cheese at all, indeed that they eschewed all dairy (the main think i hold against chinese cooking, since i am lactose-dependent!) but i guess china is a very big country,. and the cuisine must be extremely varied.  Where do they make cheese, and what is it like? 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #33 of 47

cheese emergency, I love it!

cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #34 of 47

     parmigiano reggiano is on hand now.  I'll usually always have form of parmigiano on hand, be it reggiano or reggiano stravecchio.

 

    Pecornio romano is on hand now.  I usually keep a stock of pecorino romano on hand as well.  

 

 

    My wife and I just finished some...

 

    Fresh handmade mozzarella

 

    some wonderful Iberico cheese 

 

    and a nice camembert

 

 

   I've also got a few rinds in the freezer (parm and romano)

 

 

 

   dan

post #35 of 47

chunk of Reggianno

Mimolette

Valdeon

Berger de Rocastin (although the Windex aroma leads me to believe it might be a bit over-ripe)

Grafton village four-year

 

Think I'll pick up a baguette and a bottle of Southern Belle.  I love my Mondays.

post #36 of 47
Quote:
Originally Posted by Ishbel View Post

Devonshire Blue

Cashel

Blacksticks Shropshire Blue

Dunsyre Blue

Isle of Mull cheddar

Davidstow Cheddar

Wensleydale

Caerphilly

Lancashire

Double Gloucester

Parmegiano

Jarlsberg

Dunlop

Danish blue

Stinking Bishop

 

All courtesy of Ian Mellis, Cheesemonger of this parish!  Here's his website - read and be JEALOUS!  http://www.mellischeese.co.uk/MellisHome.asp

Ian supplies most the best Scottish restaurants and many in England, too.


Ishbel.....do you really have all that cheese in your fridge? Oh my ...you are a connoisseur of the cheese world like I have never met...you go girl!!!!!!
 

My feet are firmly planted in mid air
Reply
My feet are firmly planted in mid air
Reply
post #37 of 47

Yes - all of them!  Friends drop by for a glass of wine...     What good is that without good cheeses, grapes and oatcakes?

I defy anyone to enter Ian Mellis' shops and not spend a fortune!  Mind you, the choice there is so vast that I swear you could eat a different cheese each day of the year.

post #38 of 47
Quote:
Originally Posted by Ishbel View Post

Yes - all of them!  Friends drop by for a glass of wine...     What good is that without good cheeses, grapes and oatcakes?

I defy anyone to enter Ian Mellis' shops and not spend a fortune!  Mind you, the choice there is so vast that I swear you could eat a different cheese each day of the year.

where is that shop?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #39 of 47

He's got more than one nowadays, but if you check the link I typed in an earlier post, the details are there, Siduri!

post #40 of 47

Thanks Ishbel - i hadn't noticed the link.  Unfortunately i don't get to go to scotland though i was there twice and loved it.  My daughter took me to a gigantic cheese place in london but i don;t remember where it was.  So many cheeses i could hardly choose.  Bringing cheese to rome may sound like carting coals to newcastle, but I did.  Whole different kind of cheese. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #41 of 47

Ahh, well - all the more for MEEEEE!

 

Was it Neal's Yard Dairy in Covent Garden?  Here's a link  http://www.nealsyarddairy.co.uk/index.html

Or was it Borough Market?  There are a lot of cheese stalls at that venue.

post #42 of 47

BDL - c'mon - what is Chinese cheese?

 

I'd rather hear from someone who has experienced it rather than just Wiki or Google - thata doesn't give a feel for the real thing.  When you have a moment......

 

P.S.  ok I Googled.  Fermented tofu.  umm yuk.  Stinky tofu.  Guess if you hold your nose is might taste ok

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #43 of 47

Sorry about not keeping up with the thread.  Better late than never, here's the answer to the Chinese cheese questions. 

 

There are probably a bunch I don't know about -- but I had two specifically in mind.  Fu yu and nam yee.  Fu yu is fermented tofu, stored in salty oil, and nam yee is fu yu mixed with fermented rice, less oil, but something else slightly unholy.  Nam yee is commonly packed in an attractive red earthenware urn.  So, it's not only weirdly exotic and a test of (wo)manhood, but a heck of a souvenier. 

 

The degree of fermentation can range from say camembert on the mild side to peaking the funkitude meter for both taste and aroma, and still be good.  It seems to be a matter of some amusement to Chinese people when non-Chinese eat nam yee that's gone past it's (ahem) prime. 

 

Also, there's an endlessly repeated joke with one person tasting some nam yee that's lingered in the fridge for perhaps a bit too long, saying "This is spoiled." 

 

To which the other replies, "How can you tell?"

 

BDL

post #44 of 47
Quote:
Originally Posted by Ishbel View Post

Ahh, well - all the more for MEEEEE!

 

Was it Neal's Yard Dairy in Covent Garden?  Here's a link  http://www.nealsyarddairy.co.uk/index.html

Or was it Borough Market?  There are a lot of cheese stalls at that venue.


YES actually, i think both.  The neal's yard was huge, a cheese dream.  And borough market also was full of cheeses.  thanks.  I'll have to get her to take me to neal's yard again next time.  We got stinky bishop there i think.  If i remember right,  borough market had lots of italian cheeses, but maybe i'm mistaken.  That would REALLY be carting coals to newcastle. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #45 of 47


 

Quote:
Originally Posted by boar_d_laze View Post

Sorry about not keeping up with the thread.  Better late than never, here's the answer to the Chinese cheese questions. 

 

There are probably a bunch I don't know about -- but I had two specifically in mind.  Fu yu and nam yee.  Fu yu is fermented tofu, stored in salty oil, and nam yee is fu yu mixed with fermented rice, less oil, but something else slightly unholy.  Nam yee is commonly packed in an attractive red earthenware urn.  So, it's not only weirdly exotic and a test of (wo)manhood, but a heck of a souvenier. 

 

The degree of fermentation can range from say camembert on the mild side to peaking the funkitude meter for both taste and aroma, and still be good.  It seems to be a matter of some amusement to Chinese people when non-Chinese eat nam yee that's gone past it's (ahem) prime. 

 

Also, there's an endlessly repeated joke with one person tasting some nam yee that's lingered in the fridge for perhaps a bit too long, saying "This is spoiled." 

 

To which the other replies, "How can you tell?"

 

BDL

TOFU!!!???

 

TOFU???!!!

BDL, tofu is not cheese!  That's cheating.

 

That's like saying soy milk is milk.  As Lewis Black says, it's not soy MILK, it's &^%$#Iing soy JUICE
 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #46 of 47
Thread Starter 
Quote:
Originally Posted by c17ross07 View Post

do I really have to list all of them..haha..including my pitcher of water in the fridge...lol..I have meats, hotdogs, sausages..sauces...cheese(a lot)..many more...:)


Well, we're only talking cheese here, but yes, we want you to list the cheese in your fridge.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #47 of 47

We have 

 

Tillamook mild cheddar in slices and shredded

 

A combination of cheddar and colby shredded

 

parmigiano reggiano

 

Organic Valley cream cheese

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Cheese Check: What's in your fridge?