Fromage ! (cheeses)

Got it!

Talkaboutbeingslowoffthemark

One of my favourites is Sage Derby, but it seems almost impossible to source these days, even in the run up to Christmas.

And, yes, Galen I think you are right. Mrs Field Marshall is available in my local delicatessen.

I don't like to say this but that's one of the processed cheese products DF told me to avoid at all costs.......

I may well be lowering the tone here, but I love the Wensleydale with apricots in it. I usually can only find it at Christmas! I don't know what it is about fruity cheeses but I like them all. I can't abide anything with a blue vein though yuk. This may be heresy but can you still buy "cheese whizz" by Kraft, in jars. I remember this fondly from my childhood and haven't tasted it in years, mmm

Actually I think he was a field Marshall

Would it be the name of a ww2 general?

I love a decent cheddar. Would your darling daughter's cousin send me a sample?

A friend of mine, many years ago, worked for a food processing company and said it put her off 'cheddar' for life if it came in a supermarket pack. She wouldn't divulge what went on but told me to avoid processed cheese

DD's Somerset cousin makes one of the well known Cheddars (starting with an M, ) supplying people like Neals Yard etc and when his mother was still alive she used to send the some of the cheese they had taken a test "plug" from to be sold on the WI stall at the local farmers' market. She confided that the cheeses she judged not good enough for the WI stall, went to Tesco who marketed them under the label "Tesco's Finest"!
So sad that the name Cheddar can be applied apparently quite legally to any old " mousetrap".

I have doubts about DH's 'matchbox' size judging how fast cheese vanishes! I suspect he exaggerates size when it suits like many men!

I'm perfectly happy with a small portion of really flavoursome cheese.

I should have added that we are a family of cheesoholics. When in France we eat a lot of the hard mountain cheeses that &granjura* mentioned. In England it is mainly cheddar and quark, but Christmas is always used as an excuse for an extensive English regional cheese platter.

This is the official advice on the right diet for diabetics (Diabetes UK/NHS) www.diabetes.co.uk/diet/nhs-diet-advice.html and it says nothing about restricting consumption of cheese.

It still recommends a high carbohydrate diet, which surprises me. DH has very mild diabetes and he has both lost weight and got his diabetes very much under control on a diet lower than average in carbohydrate and higher in protein, including a lot of (low fat) cheddar cheese.

loopy

gjura thanks for the link.

It's rather strange Grannyknot that I'm kept away from his car boot; DD and I were giggling recently at his furtive efforts at 'tidying' its contents, without us seeing what was put in a carrier bag and buried under the bin bags in the wheelybin ...we suspect plenty of crap unhealthy food wrappers

He's his own worse enemy, silly man

morbier is not too high in fat actually

Fromagerie even! BTW Comté cheese fromageries are strangely called 'Fruitières' but it has nothing to do with fruit.

Sil and bil arrived to stay with us from the south of France, and said 'brought you some cheese I bet you've never tasted, it's wonderful' and handed over this nice piece of Morbier- oh how we laughed ;) and took them to visit one of the 'formagerie' where they make it, lol.

As an aside, having said the Jura is not touristy (which we love)- I was once waiting for the TGV fast train to Paris, very early in the morning, at our local French station (Pontarlier) when I had been visiting my parents (still lived in Leics) and I was totally on my own. Then I heard THAT voice... and I turned round to find, yes- Prunella Scales with her husband Timothy West and teenage kids. I was dying to say something, but guessed they were so happy to be incognito, and probably chose our area for thise reason- I kept quiet. But I was tickled pink and would have loved to ask what they thought of the area- where they had stayed, etc.

That's it (Morbier) I didn't read the list in your OP properly...

Hi loopy that made me smile (but not really funny!) - I discovered when my husband had a heart attack that he had started smoking again "only at work" - and also that he was having a fry up every day! This was because I happened to be there when a very stern nurse was cross-questioning him in the hospital prior to his angioplasty. As sick as he was, I think I may have glared at him.

A cook abroad, episode 4

youtu.be/Va5HXNvfkEQ

Our Jura is not touristy at all, despite being so beautiful- so it was lovely to see Monica so enthusiastic- but her husband, chef sommelier at Le Gavroche, comes from around here, as Raymond Blanc does too.

When you think of the name of that cheese, come back to tell me.
The Morbier cheese has a dark line through the middle, but it is not mould. Made in winter by farms up the mountain, they didn't have enough to make a full cheese every day. So to stop a crust forming, they would throw a small layer of wood ash from the fireplace an top, and make the second half the next day. Mont d'Or is a winter cheese- again, small for the same reasons- and best eaten as a Boîte Chaude- take the lid off, make a cross on the top, slide some slivers of garlic in and then pour a bit of local white wine on top- put lid back on, and enclose the box in 2 layers of foil and bake in the oven for about 40 mins- then dip small potatoes in the molten mixture... delish.

Cathedral City Mature, 30 per cent lighter, Cheddar, is absolutely delicious. I know. I have just enjoyed a morsel.

His clinic nurse is very diligent and he follows her every word granjura, I call her 'She Who Must Be Obeyed'! I don't understand it either, we eat a pretty healthy and varied diet.
I greatly suspect DH scoffs things he shouldn't when out driving [rolls her eyes] as he's put on weight over the last 6 months (he swears the scales are faulty!)

Hi gj, what was the program called? I'd love to watch it. We love Comte and there's another one the name of which escapes me now, that my children always carry in when they're coming for a meal. We are off to France soon and I'm looking forward to bring home some cheese.

Talking aobut half-fat, and too often tasteless cheese, I'd rather have a small piece of the best, than a larger piece of the not so tasty.
Hard enough cutting carbs without also cutting out taste.