oldwomanc6 60 #1 February 25, 2012 Good cheese should be like comedy, at least a little offensive! What's your fave?lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
Coreece 190 #2 February 25, 2012 QuoteGood cheese should be like comedy, at least a little offensive! What's your fave? I never really had the balls/opportunity to try some of the more offensive cheese. I basically just stick to the regular boring supermarket types, tho, unbeknownst to me, I did eat some sharp cheddar that was 2 weeks past expiration...that gotta count for something. I have to admit tho, you've stuck my curiosity. Any suggestions?Your secrets are the true reflection of who you really are... Quote Share this post Link to post Share on other sites
airtwardo 7 #3 February 25, 2012 Quote Good cheese should be like comedy, at least a little offensive! What's your fave? Richard Pryor... ~ If you choke a Smurf, what color does it turn? ~ Quote Share this post Link to post Share on other sites
oldwomanc6 60 #4 February 25, 2012 Quote Quote Good cheese should be like comedy, at least a little offensive! What's your fave? Richard Pryor... \ Got me, there, it was a little ambiguous. Cheeeeeese! lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
airtwardo 7 #5 February 25, 2012 Quote Quote Quote Good cheese should be like comedy, at least a little offensive! What's your fave? Richard Pryor... \ Got me, there, it was a little ambiguous. Cheeeeeese! Pryor not Gouda nuff? ~ If you choke a Smurf, what color does it turn? ~ Quote Share this post Link to post Share on other sites
rifleman 70 #6 February 25, 2012 Stinking Bishop or Cornish YargAtheism is a Non-Prophet Organisation Quote Share this post Link to post Share on other sites
Coreece 190 #7 February 25, 2012 Quote Stinking Bishop or Cornish Yarg Ok, nevermind...I don't think I'm curious anymore.Your secrets are the true reflection of who you really are... Quote Share this post Link to post Share on other sites
craigbey 0 #8 February 25, 2012 It's all about cheese! http://cheese.com/ http://cheese.com/Description.asp?Name=Stinking%20Bishop Quote Share this post Link to post Share on other sites
TriGirl 343 #9 February 25, 2012 I've never been a real fan of port, but had a lovely experience at a dinner party recently. When I tried to decline the port after dinner, my host insisted I have some, because according to him it would go beautifully with the big hunk of cheese at the center of the cheese course. He was right! The cheese was Stilton.See the upside, and always wear your parachute! -- Christopher Titus Shut Up & Jump! Quote Share this post Link to post Share on other sites
rifleman 70 #10 February 25, 2012 Stinking Bishop is said to be derived from a cheese once made by Cistercian monks in the village of Dymock. Monks have always been associated with the production of 'washed rind' cheeses. These are cheeses which are washed in a variety of liquids. They are generally full-flavoured with lively aromas. Stinking Bishop is no exception and uses perry as its wash. It has a sticky yellow-orange rind and smells of old socks. The paste is soft and creamy, the flavour is delicious and, although full and distinctive, it is not quite as pungent as the odour may imply! At certain times of year the paste becomes firmer and slightly crumbly. The cheese is similar to the famous French Epoisses which has been banned from the public transport system in Paris. In fact, at a recent cheese show in France they were amazed to discover that Stinking Bishop was made in England. The cheese takes its name from the variety of pear used to make the washing solution. Stinking Bishop pears are one of over 100 varieties which are grown on the Gloucestershire-Herefordshire border. During the cheese-making process the curds are washed in perry before being ladled into moulds. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheeses are removed from the moulds. The cheese is then washed in more perry as it matures. This process takes six to eight weeks. Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is carefully wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese-like crumbly texture in the middle.[1] Modern production is at Pengreep farm near Truro, by Lynher Dairies from an old recipe. "Yarg" is simply "Gray" spelled backwards, after Allan and Jenny Gray, the couple who gave the recipe to Pengreep Farm in the 1970s.[2]Atheism is a Non-Prophet Organisation Quote Share this post Link to post Share on other sites
Coreece 190 #11 February 25, 2012 QuoteThese are cheeses which are washed in a variety of liquids. They are generally full-flavoured with lively aromas. Stinking Bishop is no exception and uses perry as its wash. It has a sticky yellow-orange rind and smells of old socks. The paste is soft and creamy... Sounds similar to Dutch Balzak cheese.Your secrets are the true reflection of who you really are... Quote Share this post Link to post Share on other sites
muff528 3 #12 February 25, 2012 Pecorino Romano or Parmigiano Reggiano ....mostly the Romano. I grew up eating it like candy. You just caused me to get up and go break off a chunk! Quote Share this post Link to post Share on other sites
rifleman 70 #13 February 26, 2012 Quote Pecorino Romano or Parmigiano Reggiano ....mostly the Romano. I grew up eating it like candy. You just caused me to get up and go break off a chunk! I quite like pecorino as well. However, a few weeks ago during a cookery slot on daytime TV the female presenter mispronounced pecorino with embarrassing results. Full story here: http://www.metro.co.uk/tv/887051-this-mornings-holly-willoughby-left-red-faced-after-naughty-cheese-mix-upAtheism is a Non-Prophet Organisation Quote Share this post Link to post Share on other sites
usedtajump 1 #14 February 26, 2012 Pretty educational with regards to cheese and pretty funny to boot: http://www.youtube.com/watch?v=B3KBuQHHKx0The older I get the less I care who I piss off. Quote Share this post Link to post Share on other sites
muff528 3 #15 February 26, 2012 Quote Quote Pecorino Romano or Parmigiano Reggiano ....mostly the Romano. I grew up eating it like candy. You just caused me to get up and go break off a chunk! I quite like pecorino as well. However, a few weeks ago during a cookery slot on daytime TV the female presenter mispronounced pecorino with embarrassing results. Full story here: http://www.metro.co.uk/tv/887051-this-mornings-holly-willoughby-left-red-faced-after-naughty-cheese-mix-up More like sheep style! Quote Share this post Link to post Share on other sites
