Best cheese in the world
- Thread starter PoppyD
- Start date
Cornish yarg is good stuff. Melts pretty good too. Seems a very bushcraft cheese, covered in nettles.
Kern is better.
Even Garlic Yarg is better. (wild garlic leaves instead of nettles)
But Yarg is good, yes.
Even Garlic Yarg is better. (wild garlic leaves instead of nettles)
But Yarg is good, yes.
My grocery shopper bought me about 2" of sliced, no-name Swiss cheese.
Is it ever good! Must have taken at least 4-5 slices to make certain before I could build the hot Reuben sandwiches.
I think the correct question is to ask for the superior cheese(s) of each district/region. Just one forever seems awfully dull.
Is it ever good! Must have taken at least 4-5 slices to make certain before I could build the hot Reuben sandwiches.
I think the correct question is to ask for the superior cheese(s) of each district/region. Just one forever seems awfully dull.
Did they happen to mention what sort of wood they used as the smoke source?
I run apple wood in my smoker BBQ. Smoked cheeses ought to be fairly simple to DIY. Any other sort of scrap fruit wood is OK. I'll try something along with the next chicken or ribs.
I run apple wood in my smoker BBQ. Smoked cheeses ought to be fairly simple to DIY. Any other sort of scrap fruit wood is OK. I'll try something along with the next chicken or ribs.
I think it was oak, they are more famous for there salmon, but I did sample smoked haddock, mussels, eggs and haggis, all of which were beautiful 
Mesquite and hickory wood smokes are popular across the United States but I find them too bitter tasting. Many places up here in the Pacific Northwest over smoke the food almost acrid creosote smell. I want to be just a little more subtle.
I like all the fruit woods, apple in particular for the aroma it lends to just about any meaty thing I've done in the BBQ.
I have a Breville smoke pistol to use in my kitchen oven. Works OK but weak.
Alder has been the smoke wood of choice for salmon for the past few thousands of years. Good on clams and oysters, too. Just so happened to have a serious feed of smoked mussels last night!
The entire west coast got killed off at the end of last June. We had a heat dome with temps in the mid-40's. It just so happened that the very worst day, the very hottest afternoon, coincided with a low tide. All the intertidal mussels with their blue-black shells got cooked to death. Thousands of square km of intertidal zone rock. Now we are seing the backlash without the water filtering function that they performed. All dead and rotting, instead.
I like all the fruit woods, apple in particular for the aroma it lends to just about any meaty thing I've done in the BBQ.
I have a Breville smoke pistol to use in my kitchen oven. Works OK but weak.
Alder has been the smoke wood of choice for salmon for the past few thousands of years. Good on clams and oysters, too. Just so happened to have a serious feed of smoked mussels last night!
The entire west coast got killed off at the end of last June. We had a heat dome with temps in the mid-40's. It just so happened that the very worst day, the very hottest afternoon, coincided with a low tide. All the intertidal mussels with their blue-black shells got cooked to death. Thousands of square km of intertidal zone rock. Now we are seing the backlash without the water filtering function that they performed. All dead and rotting, instead.
I've used ash and cherry personally, they both seem good to me but I'm no expert- I think my preference was for cherry... but that could be down to my smoking technique than any change in flavour. The oak stuff seems good and subtle.
I'll have to give alder a go next time I'm planning on smoking anything.
That's a real shame about the coastal die off. I'm scared we might get something similar happening here, we get some big tidal ranges in certain spots that have a huge shellfish biomass such as Morecombe bay.
We get advised to only pick shellfish in months with an 'R' to try and avoid shellfish poisoning due to there in take of toxic algae in the summer months, but with climate change will this get extended? Likely I think.
I'll have to give alder a go next time I'm planning on smoking anything.
That's a real shame about the coastal die off. I'm scared we might get something similar happening here, we get some big tidal ranges in certain spots that have a huge shellfish biomass such as Morecombe bay.
We get advised to only pick shellfish in months with an 'R' to try and avoid shellfish poisoning due to there in take of toxic algae in the summer months, but with climate change will this get extended? Likely I think.
I know a guy on the coast, Vancouver Island, actually, who has done a lot of smoked cheeses. I must get a refresher from him.
Shh, don't tell anyone, as a self-confessed cheese snob, I can't believe I'm writing this. But this is a safe space right?
(this public forum)
I tried Primula Jalapeño the other day, and I really liked it!
There, I've said it.
(this public forum)
I tried Primula Jalapeño the other day, and I really liked it!
There, I've said it.
20% off posh cheese at Waitrose today so I've got myself a nice big block of Yarg and a Comte as well. I picked up a nice bottle of stout to help wash it all down too. Rude not to really...
As a dutchman, that is the first piece of "real" cheese i have seen in this thread
Tried the Marmite flavour cheese spread from M & S, I like Marmite and I like cheese but this stuff is bloody awful!
If given a chance to buy some..Derby sage cheese or green cheese as we call it.
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