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The Kitchen & The Speakeasy
In praise of English Cheese
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<blockquote data-quote="Brewdude" data-source="post: 514631" data-attributes="member: 1723"><p>After an expedition to a certain import food shop in downtown Seattle yesterday (yes I know, it was indeed out of my "normal" bounds of behaviour - heh!), I acquired the following luscious comestibles-</p><p></p><p>Mature English Cheddar - almost white in colour and very firm.</p><p></p><p>Stilton (of course) The King of Cheese!</p><p></p><p>Sage Derby (pronounced "Darby") which is greenish from the addition of sage and kind of mild and semi-hard with the unmistakeable flavour of sage. </p><p></p><p>Cotswold (an old favourite) which is Double Gloucester w/chives and Spring Onions (has kind of a "bite" to it). </p><p></p><p>They didn't have any Wensleydale unfortunately. This is produced in the Yorkshire Dales and is mild and very creamy with a crumbly texture. They've had it it in the past but not yesterday. </p><p></p><p>So I got a generous wedge of each, and had the mature Cheddar yesterday and today. Have to report that it was outstanding in all ways. Had that "squeaky" quality, if you know what I mean. </p><p></p><p>I'll chime in on the others in due course. Suffice to say that English cheeses rate very highly with me. And these were only a few of the offerings I was presented with. </p><p></p><p>Your cheese preferences?</p><p></p><p></p><p>Cheers,</p><p></p><p>RR</p></blockquote><p></p>
[QUOTE="Brewdude, post: 514631, member: 1723"] After an expedition to a certain import food shop in downtown Seattle yesterday (yes I know, it was indeed out of my "normal" bounds of behaviour - heh!), I acquired the following luscious comestibles- Mature English Cheddar - almost white in colour and very firm. Stilton (of course) The King of Cheese! Sage Derby (pronounced "Darby") which is greenish from the addition of sage and kind of mild and semi-hard with the unmistakeable flavour of sage. Cotswold (an old favourite) which is Double Gloucester w/chives and Spring Onions (has kind of a "bite" to it). They didn't have any Wensleydale unfortunately. This is produced in the Yorkshire Dales and is mild and very creamy with a crumbly texture. They've had it it in the past but not yesterday. So I got a generous wedge of each, and had the mature Cheddar yesterday and today. Have to report that it was outstanding in all ways. Had that "squeaky" quality, if you know what I mean. I'll chime in on the others in due course. Suffice to say that English cheeses rate very highly with me. And these were only a few of the offerings I was presented with. Your cheese preferences? Cheers, RR [/QUOTE]
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