You just can't BEAT cheese. Could eat it in each and every meal. Supermarket cheddar isn't exactly exciting, but I still enjoy it in sandwiches or grated over something. There's nothing better than a nice bit of Brie or Camembert incorporated into a weekend brunch. We make Cobb Loafs here a lot which I'd never heard of before Australia. Pretty much mixes grated cheddar, cream cheese, sour cream and bacon and fill up a massive bread loaf (middle taken out) with it. So unbelievable fatty but utterly amazing.
Goat cheese is also amazing, I love melting it over mushrooms mmmm. And it's even better in a walnut, fruit salad with a balsamic glaze *orgasms*
I always think I like it more than I do. I love it in tiny cubes on salad. A walloping hunk of it can get too much though. This thread made me go downstairs TWICE last night and lob off a bit of cheddar. BAD MOOPY.
NOM NOM CHEESE Waitrose do an awesome chilli red leicester which is better (and hotter) than Mexicana.
I just don't get on with red leicester, or any red cheese for that matter. Not sure why but I find it unusual and it puts me off.
I LOVE LOVE LOVE cheese but I have to be careful as some of the hard cheeses have rennet in them, especially Parmesan and the likes. My favourite is goats cheese though, I could eat it every day of my life and not get bored! IO even like Mini Babybel and I LOVE the HUGE ones you get in Europe that you sadly can't get in the UK...
Yeah rennet is an enzyme from a calf's stomach and is used in a lot of cheesemaking. I guess it depends how strict some veggies are - I know plenty who won't eat meat but will still scoff their faces with Haribo, which has gelatine in them
Pretty much every veggy I've ever met couldn't turn down a fruit pastille. You can get vegetablist friendly rennet, I've got some in my cupboard.
I went veggie at the beginning of 2009, and sweets are the BIGGEST thing I miss. Forget chicken, bacon etc...it's all about jellies!
I didn't know about the rennet and I am a vegetarian. Although I've already accidentally had some sort of condiment that supposedly had beef in it with my fries a few nights ago.
Most cheese is made with vegetarian rennet these days, there's just the odd one that isn't, like Parmesan as Kalabaliken says.
Yes is AMAZING. Went on a cheese binge in Waitrose a couple of years back and tried this without knowing anything about it. So glad Sainsbury's have started doing it too can always have some in stock I love a bit of tomme noire but you can't get it over here Randomly they had LOADS in Jersey when I went last year.
What made you turn? I tried it purely as an exercise a few weeks ago, I lasted 5 days, then had a bbq. I do eat less meat now though, which I like.
I forgot what it was called but it was kind of a cross between chili and ketchup and had a paste like texture. I just assumed it was spicy ketchup and I was quite drunk so just continued eating it after someone told me
Cheese related news: I had some lovely brie yesterday on my sandwich, I definitely think I prefer it cold rather than melted/cooked. And last night we had a farewell dinner type thing and my veggie dish had big chunks of gouda. I thought at first it might be some sort of meat as I am not used to cheese having so much flavor
I am not 100% sure, it was a combination of things. I didn't like the texture of red meat and I only ate chicken and turkey and occasionally bacon, and I felt a little guilty now and then so I thought I'd give it a go for a while to see how I got on and over three years later I'm still veggie. I think because of things like Quorn, soya and tofu it's been much easier - if I feel like a craving for a chicken burger I can have a fake one - you can even get fake fish fingers now. I've also become healthier since then and eating much more fruit and veg. Could never be vegan though, love cheese, chocolate and milk too much!
I do miss the COMFORT (and cheapness) of being home but I'm going to really miss going to the bakery every week for a fresh loaf of bread or pastry and the general quality of food here. I still would love to go to Switzerland, Denmark and Italy though. Next time.
I have some friends coming over and I have some Brie which I want to serve as a little starter snack Last time I deep fried the brie in breadcrumbs and it was delicious but this is more informal and that was a bit MESSY. I am thinking of putting the Brie on crackers in the oven for a few minutes just so the Brie melts and then putting cranberry sauce on the top. Will this WORK? has anyone got any BRIE SERVING TIPS?
My mouth is stinging right now from eating a small block of fantastic pecorino, which I was supposed to be keeping for making a carbonara later in the week. FAT BLISS
