tag:blogger.com,1999:blog-18071407.post2465780439365835143..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Thinking about Cheddar and Cantal cheesesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-18071407.post-78621465217769463122016-03-25T09:19:27.785+01:002016-03-25T09:19:27.785+01:00Comté is French of course, but it resembles what w...Comté is French of course, but it resembles what we call swiss cheese in the U.S.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-72280835681003112252016-03-25T08:55:48.010+01:002016-03-25T08:55:48.010+01:00I think you can find the whole range of cheddars b...I think you can find the whole range of cheddars being made in the U.S., from industrial to farm-made and organic, these days. Vermont, New York State, and Oregon produce good cheddars.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48365105534479499822016-03-25T08:30:23.844+01:002016-03-25T08:30:23.844+01:00There are many different kinds of cheese called to...There are many different kinds of cheese called tomme in France. Tomme de Savoie, tomme de montagne, and tomme des Pyrénées are widely available and well known. Tomme fraîche can come from either the Cantal or the Laguiole regions, and its the name given to cheese that has been pressed but not aged. It's especially used to make the Auvergne potato specialties called aligot (pureed potatoes and cheese) and truffade (a kind of gratin).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2447201734845095532016-03-25T08:25:13.558+01:002016-03-25T08:25:13.558+01:00: ^ ): ^ )Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80208236034964180722016-03-25T08:24:51.169+01:002016-03-25T08:24:51.169+01:00The cheddar I get at SuperU has a sort of sour tas...The cheddar I get at SuperU has a sort of sour taste that I don't like so much. Cantal is better, and then Comté (a swiss cheese) is different but very good. The Cantal and Comté I get in the supermarkets are AOC cheeses.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75558744166110169182016-03-25T08:23:28.727+01:002016-03-25T08:23:28.727+01:00I see the name "gerbera" or just pink da...I see the name "gerbera" or just pink daisy (marguérite rose).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59186210711640995252016-03-25T05:58:57.102+01:002016-03-25T05:58:57.102+01:00What are the names of those lovely pink flowers?What are the names of those lovely pink flowers?Home Decor Dailyhttp://homedecordaily.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43149751137419090162016-03-24T23:49:01.814+01:002016-03-24T23:49:01.814+01:00At Wegmans in Harrisburg PA today we bought a Buch...At Wegmans in Harrisburg PA today we bought a Bucheron from France, selling for $15.99/lb. They offered tastes of a Comte and a strongly goaty cheese that comes wrapped in walnut leaves. <br /><br />Once a year we stop at a cheese house in New York state. The older the cheese, the more expensive and supposedly the tastier, but the expensive ones are wasted on me. I actually enjoy supermarket cheddar. Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79323536705965295902016-03-24T21:56:23.422+01:002016-03-24T21:56:23.422+01:00Wow, I never knew that about Cantal cheese I thoug...Wow, I never knew that about Cantal cheese I thought Tomme was a cheese in it's own right, so you learn something new every day, great blog as alwaysour life in francehttps://www.blogger.com/profile/10199969087758740830noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53508697612201597962016-03-24T21:54:37.222+01:002016-03-24T21:54:37.222+01:00My husband lived in London for years and whenever ...My husband lived in London for years and whenever we went to cheese shops here in the US .. he would sadly mention ( more than a few times) how he wished he could have this or that kind of cheese that he had in England, which was so much better than this or that cheese here in the US.<br />He loved nothing better than the stinkiest of cheeses.<br />I would leave the room when he was snacking on those things :)Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8251428294449997892016-03-24T20:27:41.828+01:002016-03-24T20:27:41.828+01:00Ken, if US cheddar is anything like most of the co...Ken, if US cheddar is anything like most of the commercial cheddar cheeses made the world over...<br />Shudder on my!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49609664372186328202016-03-24T20:23:25.697+01:002016-03-24T20:23:25.697+01:00That's one of my best memories too. Along with...That's one of my best memories too. Along with the horse show at Le Haras du Pin. And also Paris a couple of times.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64860625055738004122016-03-24T16:39:21.929+01:002016-03-24T16:39:21.929+01:00Andrew
I used to love Kraft Cheddar when i was a ...Andrew<br /><br />I used to love Kraft Cheddar when i was a kid, living on the island off the coast of Africa, since I didn't know better except for the rare occasions when a neighbour of ours, a night watchman at the harbour used to bring us some European cheese whenever he was working for a cargo shipping company.<br />Now that I know better, I realize that processed cheese doesn't taste much The Beaverhttps://www.blogger.com/profile/11457136925020206640noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44836691903106604932016-03-24T16:37:35.991+01:002016-03-24T16:37:35.991+01:00Nothing beats the cheese in France!Nothing beats the cheese in France!Nadiahttp://maisontravers.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59979091770145811922016-03-24T14:28:13.792+01:002016-03-24T14:28:13.792+01:00Seeing cheese making from start to finish is a for...Seeing cheese making from start to finish is a forever favorite trip memory for me. I'm so glad we made that trip. Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64445188374485243382016-03-24T13:50:02.300+01:002016-03-24T13:50:02.300+01:00I hear you. I think in the U.S. cheese made from r...I hear you. I think in the U.S. cheese made from raw milk can be imported if it has been aged for at least 60 days before coming into the country. I don't know if raw milk cheese can be made in the States, but probably it can. Most of the cheese is of course what in France is called <i>industriel</i>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-62102535037090243912016-03-24T13:33:57.718+01:002016-03-24T13:33:57.718+01:00In Australia all we had when I was a kid was Kraft...In Australia all we had when I was a kid was Kraft Cheddar. It was a block of what I would now call plastic cheese, wrapped in foil and inside a cardboard packet. There was the luxury item for adults, the Tasty Cheese, which even now is quite nice. Now the conversation is about wheels of the best cheese. Cheese made from unpasteurised milk was illegal here. There was a big battle over it and I am not sure if it is now allowed or not. Sadly everything I had heard about American cheese proved to be correct when we were in New York.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16045548420243197682016-03-24T11:43:47.914+01:002016-03-24T11:43:47.914+01:00I've never heard of Stinking Bishop. At least ...I've never heard of Stinking Bishop. At least in the UK you can get French cheeses that stand a chance of being fresh. I wonder how the prices are. In the US, when there are French cheeses at all they are often (1) overripe and (2) exorbitantly expensive. In North Carolina recently, I saw French cheeses on sale for more than $20 per small wedge in one supermarket cheese counter.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67186267341433338632016-03-24T11:40:24.624+01:002016-03-24T11:40:24.624+01:00As I said, Cantal and Salers are the same cheese, ...As I said, Cantal and Salers are the same cheese, but they are seasonal. Salers is made when the cows are able to graze outdoors. I don't know if the breed of cattle (Salers vs. Montbéliarde) is a factor; it might be. Mainly the difference is grass vs. hay.<br /><br />I shudder to think how most of the U.S. Cheddar is made. Maybe I'm wrong.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2833733721014130542016-03-24T10:10:44.397+01:002016-03-24T10:10:44.397+01:00A subject that stirs the loyalty to one's own ...A subject that stirs the loyalty to one's own country that British cheeses are now very good.<br />After hols in France and returning home to ask Sainsbury's why they don't stock Saint Agur and Le mottin Charentais was only 20yrs ago. Some of the really specialist producers have no chance of exporting their cheeses - they don't make enough. When friends return to France, with a car, they won't bring Stinking Bishop ( even double wrapped).pottyhttps://www.blogger.com/profile/06834163803780455512noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58425177244696238172016-03-24T09:04:03.613+01:002016-03-24T09:04:03.613+01:00Nice article Ken...
Yes, cheddar escaped, hence p...Nice article Ken... <br />Yes, cheddar escaped, hence people like Wykes and Quickes heavily promoting the origins of their Somerset cheddar.<br />The cooking must effect the flavour, I agree...and the similarities because of the origins is interesting to know.<br />Quickes cheese,one of only three varieties that are still made and cave matured in the Gorge, isn't cooked...<br />It is held at 38 to 40 degrees for the rennet to work...and so make the curds...after that the curds are put in the moulds to drain and then are pressed...the contents of two moulds are then placed together and wrapped in cheesecloth....<br />A lot of commercial cheddar and some other UK cheeses have agents added to speed the maturing...<br />and make a 15 month flavour cheddar, etc. in three months!!<br />I happen to be chronically allergic to those, hence my interest in the process!!<br />Interestingly, I have never encountered a problem with any French, Greek or Spanish cheese...<br />Here, in France, I can eat cheese and not worry that my head will explode...<br />or feel as though it is going to!!<br />I prefer Salers, the single varietal version of a Cantal type cheese...<br />eaten raw, to me, it tastes closer to Quickes...<br />But, hey...so many cheeses, so little time!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34496771272347147752016-03-24T08:37:47.459+01:002016-03-24T08:37:47.459+01:00Hi Carol, I've been thinking that I need to st...Hi Carol, I've been thinking that I need to stop in the cheese shop up there. I wouldn't be surprised to see that they charge a fortune for good Cheddar. I bought the SuperU cheddar once in a while for a while, but then I decided Cantal was a better taste and less expensive.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3291890672856333122016-03-24T08:28:18.582+01:002016-03-24T08:28:18.582+01:00Hi Ken - have you visited the Cheese Shop in Place...Hi Ken - have you visited the Cheese Shop in Place Wilson? They sell good traditional Cheddar. It is totally different from the cheese that you buy in the supermarket. <br />Regards Carol Carolghttps://www.blogger.com/profile/05029064363890957448noreply@blogger.com