Cheese, lots of cheese

[Ed Pawlowski]

Lost of cheese, 4 kg actually.
https://postimg.cc/RNt8khqy

My granddaughter and I were talking about good Parmesan cheese one day.
There is a market I want to take her to but with the virus, I'd rather
not go. Couple of days later, I thought, why not just order some of the
good stuff right from Italy? So I did.

About the same time, she thought, why not surprise Pop by ordering some
cheese and stuff right from the shop in Parma? So she did.

It all showed up by UPS on Thursday
https://postimg.cc/RNt8khqy

Between us, we bought 4 kg of 3 and 4 year old cheese as well as a
couple of other goodies. That night we had Chicken Parm for dinner and
it was really good.

This is where we got it from.
https://www.parmashop.com/english

We'll be eating a lot of cheese for the next few months.

[graham]

Now you should order some bread from Poilâne in Paris:
https://www.poilane.com/

[GM]

Very nice, Ed...you should your above pix to Parmashop, I bet they'd post them...

--
Best
Greg

[Julie Bove]

"Ed Pawlowski" <e...@snet.xxx> wrote in message
news:xFnVG.84609$fa5....@fx30.iad...

Wow!

[U.S. Janet B.]

you poor thing ;) Nice Haul
Janet US

[itsjoan...@webtv.net]

Mmmmmmmmmm.

I'm guessing you weren't in the mood for any government cheese?

[Sqwertz]

On Sat, 1 Aug 2020 20:20:44 -0400, Ed Pawlowski wrote:

> Lost of cheese, 4 kg actually.
> https://postimg.cc/RNt8khqy
>
> My granddaughter and I were talking about good Parmesan cheese one day.
> There is a market I want to take her to but with the virus, I'd rather
> not go. Couple of days later, I thought, why not just order some of the
> good stuff right from Italy? So I did.
>
> About the same time, she thought, why not surprise Pop by ordering some
> cheese and stuff right from the shop in Parma? So she did.
>
> It all showed up by UPS on Thursday
> https://postimg.cc/RNt8khqy
>
> Between us, we bought 4 kg of 3 and 4 year old cheese as well as a
> couple of other goodies. That night we had Chicken Parm for dinner and
> it was really good.

I just brown down a 1.655 pound chunk of Pecorino. A split it into
3 chunks and vac-pack 2, one in ziplock, putting them all back in
the fridge. That will last about 7 months. Your 9 lbs would last
me 2 years.

-sw

[Ophelia]

"Ed Pawlowski" wrote in message news:xFnVG.84609$fa5....@fx30.iad...

===

I can help if you need me too ... ;)



--
This email has been checked for viruses by AVG.
https://www.avg.com

[Pamela]

Great! Have you tried Parmesan with pears? The Italians reckon it's so
good that they have a saying advising you don't tell others about it.

[Ed Pawlowski]

Never have but it sounds like it would be a good combination. I'll give
that a try once they come into season. Yeah, some good bread and a
bottle of wine and you have dinner.

[Dave Smith]

I can't imagine Parmesan being better with pears than blue cheese. I
think that is one of the world's great flavour combinations.

[itsjoan...@webtv.net]

On Sunday, August 2, 2020 at 5:00:07 PM UTC-5, Dave Smith wrote:
>
> I can't imagine Parmesan being better with pears than blue cheese. I
> think that is one of the world's great flavour combinations.
>

I L.O.V.E. blue cheese with pears but I'd be willing to try it though.
It would have to be fantastic to knock pears & blue cheese off my pedestal
of favorites things.

[Leo]

On 2020 Aug 2, , Dave Smith wrote
(in article <EHGVG.113956$hQ4.1...@fx39.iad>):

> I can't imagine Parmesan being better with pears than blue cheese. I
> think that is one of the world's great flavour combinations.

Gorgonzola for me. Yeah, it’s a blue cheese. They’re a terrific pair.

[Pamela]

One of the reasons Parmesan is said to goes well with pears is that they both
have a slightly gritty texture.

This post mentions pears with Parmesan --- and also with blue cheese which it
likes.

https://memoriediangelina.com/2009/09/21/al-contadino-non-far-sapere/

[Dave Smith]

Oh yeah. That would work.
One of these days I will have to try Stilton. I had it once crumbled on
top of a hot soup, but never had it on its own or with fruit. I keep
hearing from blue cheese fans how good it is.

[itsjoan...@webtv.net]

On Monday, August 3, 2020 at 9:56:09 AM UTC-5, Dave Smith wrote:
>
> One of these days I will have to try Stilton. I had it once crumbled on
> top of a hot soup, but never had it on its own or with fruit. I keep
> hearing from blue cheese fans how good it is.
>

Stilton: Blue, which has had Penicillium roqueforti added to generate
a characteristic smell and taste, and White, which has not.

Gorgonzola is from Northern Italy; it is made up of unskimmed cow’s
milk and has greenish and blue veins on it.

Roquefort is a French sheep’s milk cheese. Roquefort has a sharper
flavor, but is not as strongly flavored as robust and aromatic
Gorgonzola.

Basically, they're all blue cheese with slight differences in taste.
But positively all good with fruit!

[bruce2...@gmail.com]

Great, indeed! When thinking of gobs and gobs of cheese, I'd opt for nacho cheese with heavy peppers over fresh tortilla chips.

[graham]

The local director of the Alliance Française raved about Stilton, having
discovered it while teaching in the UK. It had to remain a memory, I
suppose, when he returned to France.

[graham]

I occasionally make "Hot pears with Rocquefort & Walnuts" when I have
guests for dinner. It's a recipe of Michel Roux Jnr.

https://www.youtube.com/watch?v=B100Bz3yfrk

2 ripe pears, Williams or Passe-Crassane
120g Roquefort cheese, crumbled into pieces
60g walnuts, roughly chopped
1 tbsp crème fraîche
1 tbsp port
1 spring onion, sliced
Salt and peppe

[bruce2...@gmail.com]

Wow! What do Passe-Crassane, Roquefort, crème fraîche, port and peppe mean?

[Dave Smith]

bruce2...@gmail.com explained :

> Wow! What do Passe-Crassane, Roquefort, crème fraîche, port and peppe mean?
>

In a room full of us French people, you can't really smell the cheese.

[Bruce]

I just finished a piece of Australian supermarket stilton and it was
good. I think preference mainly depends on how blue you want your blue
cheese to be. The bluer the better, I say.

[songbird]

melted blue cheese of any kind is a massive
travesty in my book.

it takes a cheese with zing and turns it into
a rather bland goo.

when i made spaghetti during my vegetarian era
and wanted something special on top i'd chunk the
blue cheese large enough that it could stand up to
being forked on top of the next few bites of
spaghetti and sauce. a few bites at a time from
the bowl of blue cheese. never mixed in. very
good that way.


songbird

[Dave Smith]

On 2020-08-03 5:44 p.m., songbird wrote:

> graham wrote:

> melted blue cheese of any kind is a massive
> travesty in my book.
>
> it takes a cheese with zing and turns it into
> a rather bland goo.

I don't know about that. I have made burgers with a pocket of blue
cheese. The cheese gets melted and the burgers are delicious.

[graham]

Don't knock it until you've tried it. And Roux runs a restaurant that
has been awarded 3 Michelin stars.

[cshenk]

WOW! Thats more Parm than I use in a year! Looks good though.

[cshenk]

A lot of cheeses freeze well though I don't know if these specific ones
do.

[bruce2...@gmail.com]

On Mon, Aug 3, 2020 at 3:44PM, songbird wrote:
> graham wrote:
>> On 2020-08-02 4:00 p.m., Dave Smith wrote:
>>> On 2020-08-02 5:09 p.m., Ed Pawlowski wrote:
>>>> On 8/2/2020 3:09 PM, Pamela wrote:
>>>
>>>>> Great! Have you tried Parmesan with pears? The Italians reckon it's so
>>>>> good that they have a saying advising you don't tell others about it.
>>>>>
>>>> Never have but it sounds like it would be a good combination. I'll
>>>> give that a try once they come into season. Yeah, some good bread and
>>>> a bottle of wine and you have dinner.
>>>
>>> I can't imagine Parmesan being better with pears than blue cheese. I
>>> think that is one of the world's great flavour combinations.
>>>
>> I occasionally make "Hot pears with Rocquefort & Walnuts" when I have
>> guests for dinner. It's a recipe of Michel Roux Jnr.
>>
>> https://www.youtube.com/watch?v=B100Bz3yfrk
>>
>> 2 ripe pears, Williams or Passe-Crassane
>> 120g Roquefort cheese, crumbled into pieces
>> 60g walnuts, roughly chopped
>> 1 tbsp crème fraîche
>> 1 tbsp port
>> 1 spring onion, sliced
>> Salt and peppe
>
> melted blue cheese of any kind is a massive
> travesty in my book.

Several corporate restaurant chains and others offer blue cheese on burgers. But, I agree. I like a burger with bun hot off the grill but then I like the cheese cold (like the mayo, lettuce, tomato, pickle, and onion).

[F Murtz]

On 2/8/20 10:20 am, Ed Pawlowski wrote:
> Lost of cheese, 4 kg actually.
> https://postimg.cc/RNt8khqy
>
> My granddaughter and I were talking about good Parmesan cheese one day.
> There is a market I want to take her to but with the virus, I'd rather
> not go. Couple of days later, I thought, why not just order some of the
> good stuff right from Italy?  So I did.
>
> About the same time, she thought, why not surprise Pop by ordering some
> cheese and stuff right from the shop in Parma?  So she did.
>
> It all showed up by UPS on Thursday
> https://postimg.cc/RNt8khqy
>
> Between us, we bought 4 kg of 3 and 4 year old cheese as well as a
> couple of other goodies.  That night we had Chicken Parm for dinner and
> it was really good.
>

> This is where we got it from.
> https://www.parmashop.com/english
>
> We'll be eating a lot of cheese for the next few months.

There is one cheese I will never get in future,What ever they change
COON cheese into or any from that company,They are virtually saying that
the founder Mr Coon has a disgusting name and they are going to remove
it ,I hope they go broke.

[Gary]

F Murtz wrote:
>
> There is one cheese I will never get in future,What ever they change
> COON cheese into or any from that company,They are virtually saying that
> the founder Mr Coon has a disgusting name and they are going to remove
> it ,I hope they go broke.

No worries. If their cheese isn't good, they *will* go out of
business.

[Bruce]

On Tue, 4 Aug 2020 19:03:18 +1000, F Murtz <hag...@hotmail.com>
wrote:

We, in the western world, live under a politically correct
dictatorship. Imagine if your name was Blackie.
<https://en.wikipedia.org/wiki/Josh_Blackie>

[Bruce]

It's run of the mill supermarket cheese.

[bruce2...@gmail.com]

But, most of the people I've met or heard of named blackie are white. One was black, though.

[Taxed and Spent]

I wonder if there is a Mrs. Toe selling jam somewhere.

[F Murtz]

I know people with the name Blackie and they have no problem with it and
I have never heard any comments about it, Maybe Americans are different
(Coon cheese is a well loved cheese in Australia and changing the name
is disgusting

[F Murtz]

I had a relative named Jessie May Leake

[Bruce]

On Wed, 5 Aug 2020 20:33:31 +1000, F Murtz <hag...@hotmail.com>

Americans are always more hysterical (Oh, my Gaaaaaaaad!!!!!), but the
rest of the western world isn't far behind.