Hello Jacob, I too like gruyere cheese. The hard cheese we like here is
pecorino, and for grilling, I love haloumi cheese as it kind of holds its
shape when grilled in a pan Lucky you receiving English Stilton cheese, I
have never tried it, but hear that it is delicious.
We bought kefalograviera cheese ( I needed help to spell that) last time
shopping and think it is one we will keep buying, it's from a cheese outlet
where they cut the wedges straight from the cheese wheel. Buying cheese this
way, the cheese does seem to store much longer at home. Do others find this
too? This cheese is hard, but not as hard as parmesan and slightly more
salty flavour, I think they said it is a sheep's milk cheese.
Anyway hope you liked the Stilton.
Cheers Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jacob Kruger
Sent: Saturday, 1 August 2015 6:39 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Cheeses of choice, and their use/implementation,
etc.
Sorry, should have said that it's actual blue stilton cheese my friend
brought round today.
Jacob Kruger
Blind Biker
Skype: BlindZA
"Roger Wilco wants to welcome you...to the space janitor's closet..."
----- Original Message -----
From: Jacob Kruger <mailto:jacob@xxxxxxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, July 31, 2015 10:57 PM
Subject: [blindcooks] Cheeses of choice, and their use/implementation, etc.
A friend/possible business partner popped round today, and he asked me what
form of confectionery he could bring round, due to it having been my
birthday around a week ago.
Either way, I told him that in terms of luxury foods, something like a
mature cheese would be much more of a treat from my point of view, so he
brought round a smallish wedge of stilton cheese, along with some provita
crackers - not sure if that brand is international, but, they're high
protein crackers that we have used for forms of lunch snacks since I was a
young boy.
Anyway, this stilton cheese is a nice, very mature cheese that's not as hard
as quite a few of the other really mature/rich cheeses, but, has a very nice
rich, aromatic flavour.
But, this was making me think that, when it comes to actually cooking with
cheeses, my two favourite really mature cheeses are still either gruyere, or
grana padano?
What do you other people like, and how do you like to make use of them?
I like to use the two cheeses mentioned above as what I would refer to as
forms of secret ingredients in pasta sauces, etc., or very finely slivered
in different types of salads, at times.
Stay well
Jacob Kruger
Blind Biker
Skype: BlindZA
"Roger Wilco wants to welcome you...to the space janitor's closet..."
