The Old Cheese Picture thread! (You couldn't get more Cheezy)

**Flinn** · March 21, 2019, 07:46 AM

lol I'm afraid it will be more the like of a big BBQ on one side of my vineyard, with a lot of people doing a lot noise, speaking with loud voices and a lot of smoke and smell.. plus no comfortable sits, but only ugly and very unstable plastic chairs

I'm sorry but I'm a dudeist, not a dufferist

**La♔De♔Da♔Brigadier Graham** · March 21, 2019, 08:02 AM

Originally Posted by Flinn

lol I'm afraid it will be more the like of a big BBQ on one side of my vineyard, with a lot of people doing a lot noise, speaking with loud voices and a lot of smoke and smell.. plus no comfortable sits, but only ugly and very unstable plastic chairs

I'm sorry but I'm a dudeist, not a dufferist

I rather fancy that you are a "dude" at heart and a duffer in spirit!

**Flinn** · March 21, 2019, 08:43 AM

well like I said in private, now that you made me think of that Dudeism and Dufferism are not that different, both are based mainly on enjoying the good things of life without stressing ourselves out of it

Original Dudeism is much american (just like Dufferism is very much British), but I built up my own Italian way which is based on gorgeous food and beverages, farmer life and wild camping

**Lifthrasir** · March 21, 2019, 09:45 AM

Basically, you can call it the Dionysism

**Flinn** · March 21, 2019, 10:01 AM

I'd say Flinnism suits it better

sorry Brig, we are dirtying this gem of a thread, but we cannot help, me and my dear son, to do silly things when we are in the same room

**absinthia** · March 21, 2019, 04:15 PM

norwegian speciality, brunost (brown cheese). made from goat milk and range in taste from mild sweet to strong caramel.
taste delicious on hot new baked bread.

**Aexodus** · March 21, 2019, 04:52 PM

It looks like fudge

**absinthia** · March 22, 2019, 03:55 AM

...and of course there was the famous "goat cheese fire" of 2013.

**Sar1n** · March 22, 2019, 06:44 AM

Originally Posted by absinthia

...and of course there was the famous "goat cheese fire" of 2013.

Hah. Didn't know that cheese could be so incendairy...

**La♔De♔Da♔Brigadier Graham** · March 23, 2019, 04:22 PM

Originally Posted by absinthia

norwegian speciality, brunost (brown cheese). made from goat milk and range in taste from mild sweet to strong caramel.
taste delicious on hot new baked bread.

That is most interesting, thank you sir.

**Flinn** · March 29, 2019, 07:33 AM

time for a new post

I had in mind to post one more unique cheese, but I think it's time to introduce you to the delights of her Majesty the Mozzarella, the Queen of all Fresh Cheeses.

Let me just start from the main point: there wouldn't be any pizza, without mozzarella. Yes I know, all around the world they are using all the kind of surrogates in place of mozzarella (and this happens as well in Italy, oh the horror!), but if you haven't tried a Pizza Margerita with original mozzarella, you haven't even started to understand what Pizza is

Mozzarella is probably the most versatile cheese I know off, it being used raw, smoked, seasoned, cooked (in many different ways), mixed with other cheeses and so on an on. Besides, it can be found in different versions: some are purely aesthetic varieties (like the Treccia - braid), others use different milk (like the Mozzarella di Bufala) or have a different making process which gives it a different taste/consistence (like the Burrata).
However, not to be parochial (more than the usual I mean

), but among the various Italian food products they try to copy abroad, Mozzarella is probably the most difficult to replicate.. I tasted some "local" products around the Europe, but hem..

few images to stimulate your appetite

Spoiler Alert, click show to read:

**Morifea** · April 03, 2019, 01:54 AM

I always use Mozzarella for Pizza, you can`t top that.

Some years ago there was a case in Germany, where Mozzarella die Bufala was sold for a reasonable price... made out of romanian Milk powder

**Flinn** · April 03, 2019, 02:28 AM

Originally Posted by Morifea

Some years ago there was a case in Germany, where Mozzarella die Bufala was sold for a reasonable price... made out of romanian Milk powder

Lol, this happens daily, pretty much the same with Parmigiano and other typical italian cheeses (not to talk about olive oil or wine

)

**paleologos** · April 06, 2019, 05:21 PM

"Anevato" from Grevena, Greece.
Mildly sour, mildly salty, soft and creamy, no particular shape or packaging.
Cholesterol galore.

**La♔De♔Da♔Brigadier Graham** · April 16, 2019, 04:38 AM

That looks so appetising sir.

**La♔De♔Da♔Brigadier Graham** · April 27, 2019, 06:56 AM

Époisses de Bourgogne.

It stinks to high heaven, but is exquisite to taste.....banned on public transport in France, we can get it at our local Asda store .....

The particularly pungent smell of the Vieux Boulogne is created by the beer reacting with enzymes in the cheese.
It even beat Epoisses de Bourgogne, a cheese so smelly it is banned from being taken on public transport in its native France.

Read about it here chaps

**La♔De♔Da♔Brigadier Graham** · May 17, 2019, 03:27 AM

Anyone have any cheese?

**Sar1n** · May 22, 2019, 02:53 PM

I think it's time to properly introduce you to the essential component of slavic sweet cuisine. Tvaroh, commonly known as quark in English speaking countries.

Spoiler Alert, click show to read:

While most of you probably know it as component of cheesecake (although I find the american style cheesecake quite bland), it's the slavic homelands of this cheese where you will truly find just how versatile it is...although, I admit that our Germanic neighbors have learned a few things about it already. It is, in its many forms, essential component of many sweet pastries, deserts and even hot sweet meals, and even as alternative (considering what many manufacturers do with it these days, healthier) to yoghurt. Most commonly it is paired with fruit, raisins (it only emphasizes its quality that it can make even raisins taste good), chocolate and, especially here in Czech Republic, poppyseed.

Just a few examples. My current favorite sweet pastry, Moravian cake (at least one of its many varieties). The crust is filled with tvaroh, with fruit jam in the center.

Palačinky, our version of crêpes, are usually rolled into tubes with sweet filling and often sprinkled with shredded hard tvaroh. And of course, I have to mention sweet dumplings with tvaroh used either as filling or sprinkles.

And worthy of mention is one of odder things that were commonly served in my school's cafeteria, sweet pasta (usually some kind of thick, flat noodles) with tvaroh and poppyseed.

And no, it is NOT ricotta.