On Thu, 23 Jul 2009 13:11:21 +0100, David Jackson
wrote:
The message . li
from Tom Anderson contains these words:

One so advanced they've lost the need to make decent cheese, apparently.

No, as it happens. You just need to buy the Real Thing(TM), not
something invented in ASDATescoburys. I have some rather tasty Cheshire
Blue on my plate right now...


Is Cheshire Blue really "the Real Thing™"?

Without any AOC regulations such as those that apply to. for example,
Champagne wines and Melton Mowbray pork pies, no Cheshire cheese can
be truly said to be "the Real Thing™". But surely blue was not one of
the traditional cheeses associated with the Cheshire "brand"?

Having been brought up in "Lancashire" I am more a fan of the mild
"Lancashire Creamy" and sharper "Lancashire Tasty" cheeses, as I have
always found Cheshire cheese far too bland - and not just the
supermarket variety. Hence the Cheshire Blue, I suppose - one way to
give a bland cheese some flavour is to turn it blue. White Stilton is
also too bland to be enjoyable.

As for Cheddar, any cheese that can be made in locations as far away
from Cheddar Gorge as Canada and Israel cannot expect to be taken
seriously. ;-)

The message
from Bruce contains these words:

Having been brought up in "Lancashire" I am more a fan of the mild
"Lancashire Creamy" and sharper "Lancashire Tasty" cheeses, as I have
always found Cheshire cheese far too bland - and not just the
supermarket variety. Hence the Cheshire Blue, I suppose - one way to
give a bland cheese some flavour is to turn it blue. White Stilton is
also too bland to be enjoyable.

My early experience of Lancashire cheese did nothing to convince me that
the stuff *wasn't* made in that big factory by WBQ. However my more
recent samplings of the farm-produced brands have made me change my
mind, and I rather like Garstang Blue, although it's a bit on the soft
side. Cotherstone (or is it Cotherston, I can never remember) made in
Durham, is an interesting cheese, although it's not always easy to get.

The "Famous Cheshire Cheese, mentioned in the Domesday Book" is too mild
and crumbly to be of interest here. BTW, we were talking about *cheese*
so why did you change the subject to "Cheddar"? (Isle of Mull Cheddar
isn't too bad!)

--
Dave,
Frodsham
http://dave-jackson.fotopic.net

David Jackson wrote:

The "Famous Cheshire Cheese, mentioned in the Domesday Book" is too mild
and crumbly to be of interest here

It isn't mentioned in the Domesday Book. I've looked. See my other
posting.
--
http://gallery120232.fotopic.net/p9683741.html
(142 040 at Shaw and Crompton, 26 Feb 2001)

The message
from Chris Tolley (ukonline really) contains
these words:

David Jackson wrote:

The "Famous Cheshire Cheese, mentioned in the Domesday Book" is too mild
and crumbly to be of interest here

It isn't mentioned in the Domesday Book. I've looked. See my other
posting.

Hence the quotation marks.

--
Dave,
Frodsham
http://dave-jackson.fotopic.net

On Thu, 23 Jul 2009 18:09:54 +0100, David Jackson
wrote:
The message
from Bruce contains these words:

Having been brought up in "Lancashire" I am more a fan of the mild
"Lancashire Creamy" and sharper "Lancashire Tasty" cheeses, as I have
always found Cheshire cheese far too bland - and not just the
supermarket variety. Hence the Cheshire Blue, I suppose - one way to
give a bland cheese some flavour is to turn it blue. White Stilton is
also too bland to be enjoyable.

My early experience of Lancashire cheese did nothing to convince me that
the stuff *wasn't* made in that big factory by WBQ. However my more
recent samplings of the farm-produced brands have made me change my
mind, and I rather like Garstang Blue, although it's a bit on the soft
side.


You like your blue cheese, obviously! I'm a fan of Rocquefort and
always have some at home. I've never tried Garstang Blue, but I will
try and get some next time I'm in Lancs - very soon. I always take a
12V coolbox in the car and stock up on Morecambe Bay potted shrimps,
Lancashire cheese and sticky toffee puddings - the latter for friends.

Cotherstone (or is it Cotherston, I can never remember) made in
Durham, is an interesting cheese, although it's not always easy to get.


Is that another blue? Can't say I have ever come across it.


The "Famous Cheshire Cheese, mentioned in the Domesday Book" is too mild
and crumbly to be of interest here.


My point exactly. ;-)


BTW, we were talking about *cheese*
so why did you change the subject to "Cheddar"?


Perhaps we should call it a "milk based savoury snack food".


(Isle of Mull Cheddar isn't too bad!)


I'll take your word for it. In the meantime, I wouldn't be surprised
to find Ukrainian and Chilean Cheddars in the shops. :-(

The message
from Bruce contains these words:

Cotherstone (or is it Cotherston, I can never remember) made in
Durham, is an interesting cheese, although it's not always easy to get.


Is that another blue? Can't say I have ever come across it.

White, reasonably firm, not crumbly. Made with unpasteurised milk on a
farm in, surprise, Cotherstone (with an "e"). If your local
cheese-monger has heard of it, keep supporting him/her, because they
know about cheese - but if they offer to get it for you, ask them if
they know how far it is to Barnard Castle... Alternatively, divert from
your usual route back from Lancashire and call at the Cheese Shop in
Northgate Street in Chester - they often have it in stock(and they drive
over to Cotherstone to get it).

--
Dave,
Frodsham
http://dave-jackson.fotopic.net

On Thu, 23 Jul 2009 19:37:26 +0100, David Jackson
wrote:
The message
from Bruce contains these words:

Is that another blue? Can't say I have ever come across it.

White, reasonably firm, not crumbly. Made with unpasteurised milk on a
farm in, surprise, Cotherstone (with an "e"). If your local
cheese-monger has heard of it, keep supporting him/her, because they
know about cheese - but if they offer to get it for you, ask them if
they know how far it is to Barnard Castle... Alternatively, divert from
your usual route back from Lancashire and call at the Cheese Shop in
Northgate Street in Chester - they often have it in stock(and they drive
over to Cotherstone to get it).


Thanks!

I buy cheeses from cheesemongers in Oxford, Stilton, Biggleswade
(Bedfordshire) and on occasional trips to Lancaster, plus some mail
order. I doubt that the southerners would be willing to drive all
that way, but the one in Lancaster might, or possibly he already does.
I will call him tomorrow and see if he can get some for me. Failing
that I could make a detour on my trip back from Scotland.

I supply cheese (and coffee) to a couple of restaurateurs I know who
are always willing to try something new.

Bruce wrote:

As for Cheddar, any cheese that can be made in locations as far away
from Cheddar Gorge as Canada and Israel cannot expect to be taken
seriously. ;-)

Legally, Stilton *can't* be made in Stilton.

--
Arthur Figgis Surrey, UK

In message , at
18:47:53 on Thu, 23 Jul 2009, Arthur Figgis
remarked:
Legally, Stilton *can't* be made in Stilton.

Which isn't entirely illogical as Stilton was where it was sold, rather
than made.
--
Roland Perry

Roland Perry wrote:
In message , at
18:47:53 on Thu, 23 Jul 2009, Arthur Figgis
remarked:
Legally, Stilton *can't* be made in Stilton.

Which isn't entirely illogical as Stilton was where it was sold, rather
than made.

Mars bars next?

--
Arthur Figgis Surrey, UK