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oliver sudden
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« Reply #15 on: 20:34:09, 05-08-2007 » |
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More seriously, I am a serious cheese fan - roquefort is a great favourite, but numerous holidays in Normandy have led to a real fondness for such delights as Pont L'Eveque.
For me camembert au Calvados (I think it has another name as well but I can't find it at the moment) is another great favourite - in fact especially when it has a faint overtone of ammonia about it! (Sorry rm... to me that just means it's ready.) Had a spectacular creamed roquefort once. Cripes that was strong. Oh, and there's always a nice creamy Mont d'Or, which is actually Swiss in case you think I've become impossibly Francophile. Actually on that note a really nutty emmenthal (one of the few Swiss cheeses which actually does have holes!) or gruyère is hard to beat. |
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Poivrade
Posts: 36
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« Reply #16 on: 21:33:44, 05-08-2007 » |
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Difficult to make a simple choice, like choosing a favourite composer, but a really fantastic Reblochon, not too easy to come by, is one of the few cheeses that is entirely compatible with red burgundy. For London residents, the Harrods cheese counter is a generally unsung glory, often wonderful stuff at fair prices. Not that I buy anything else there.
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tonybob
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« Reply #17 on: 21:52:22, 05-08-2007 » |
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eric coates and cambazola.
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sososo s & i.
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oliver sudden
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« Reply #18 on: 21:59:59, 05-08-2007 » |
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Ah, now cheese SHOPS, that's something else. If you're ever in Freiburg don't hesitate to drop in on Sabine Schmidt Käsespezialitäten on the Münsterplatz. Lots of lovely things but one of the most wonderful things about the shop is the display of cheeses she's aging, sitting there like something out of A Zed and Two Noughts. Must get back there some time.
As far as London goes I'm more a Neal's Yard chap myself. If you're ever in Paris on a Saturday morning the markets at the Porte d'Auteuil are a ripper. (Used to be on a weekday too but I forget which one.) That's where the creamed roquefort came from. As well as many variants on the Corsican concept of the 'fromage qui marche tout seul'...
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Poivrade
Posts: 36
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« Reply #19 on: 22:04:37, 05-08-2007 » |
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Neal's Yard is indeed fabulous-but everyone knows that already!
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Ian Pace
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« Reply #20 on: 22:06:05, 05-08-2007 » |
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Cheeses in general are my culinary blindspot. Can't eat any blue cheeses at all, nor any that are particular strong. Brie, Camembert, Parmesan with pasta or otherwise in cooking, a handful of others, that's about my limit.
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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perfect wagnerite
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« Reply #21 on: 22:19:51, 05-08-2007 » |
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Ah, now cheese SHOPS, that's something else. If you're ever in Freiburg don't hesitate to drop in on Sabine Schmidt Käsespezialitäten on the Münsterplatz. Lots of lovely things but one of the most wonderful things about the shop is the display of cheeses she's aging, sitting there like something out of A Zed and Two Noughts. Must get back there some time.
As far as London goes I'm more a Neal's Yard chap myself. If you're ever in Paris on a Saturday morning the markets at the Porte d'Auteuil are a ripper. (Used to be on a weekday too but I forget which one.) That's where the creamed roquefort came from. As well as many variants on the Corsican concept of the 'fromage qui marche tout seul'...
And if you are ever in Boulogne, the place to go is Phillippe Olivier's shop in the Rue de Thiers. Olivier was voted the Premier Fromagier de France in 1995, and remains one of the leading figures in French cheese-making; the shop has a fantastic range of cheeses, from the familiar to the rather splendid "Fromage Sans Nom". This place has been a regular stop for us on the way home from Normandy to the Channel Tunnel terminal for some years now, and never disappoints (except when it is shut - the opening hours can be a bit irregular, but mornings seem to be best). Definitely vaut le voyage. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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oliver sudden
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« Reply #22 on: 22:20:07, 05-08-2007 » |
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Cheeses in general are my culinary blindspot. Can't eat any blue cheeses at all, nor any that are particular strong. Brie, Camembert, Parmesan with pasta or otherwise in cooking, a handful of others, that's about my limit.
Just you wait, Ian, once you've kicked those fags you'll realise how gorgeous everything really tastes...  PW, you have my attention. We shouldn't forget (thread newcomers especially) to post about our favourite musical cheese as well - see NB's initial post. |
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Ron Dough
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« Reply #23 on: 22:23:40, 05-08-2007 » |
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Iain J Mellis (The Cheese Shop) 149, South St., St Andrews, is an absolute must if you're ever up this way. Or if you're up and down the nethermost extremities of the M6, the Farm Shops adjoining Tebay Northbound and Southbound services (run by a small independent company, incidentally, and light-years ahead of the competition) stock an excellent range of small producers' specialities.
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Reiner Torheit
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« Reply #24 on: 22:37:56, 05-08-2007 » |
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Just you wait, Ian, once you've kicked those fags you'll realise how gorgeous everything really tastes... I'd rather assumed Ian meant he couldn't eat them, rather than didn't like them? Blue cheeses bring migraine headaches on in some people. But a nice Maasdam would be alright, I hope, Ian? Are there any cheese-inspired (rather than merely "cheesy") compositions of note? I read the descriptions of fromageries with great envy, as we have nothing of the sort here. Russia produces cheeses (especially in the Altai Mts), but mostly in imitation of Dutch and Swiss cheeses... or tvorog, cottage cheese. Supermarkets have imported French and Italian cheeses, but the selection is limited to "big-brand" vaccuum-packed cheeses made by President etc... or some rather poor Brie "made under Licence in Poland", which I thought was a breach of EU "appelation" rules? |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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Ian Pace
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« Reply #25 on: 22:39:18, 05-08-2007 » |
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Just you wait, Ian, once you've kicked those fags you'll realise how gorgeous everything really tastes... I'd rather assumed Ian meant he couldn't eat them, rather than didn't like them? No, sorry, just mean that I don't like them! Also didn't like them before I smoked. |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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thompson1780
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« Reply #26 on: 22:43:15, 05-08-2007 » |
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I do need to bring this to your attention: http://www.astradyne.co.uk/cheese/The Dam Busters is St Agur, and the Warsaw Concerto is Gorgonzola! I'm actually a Pink Martini and Wensleydale man, myself, even though it shoudl be with Brinza. TOmmo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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oliver sudden
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« Reply #27 on: 22:48:19, 05-08-2007 » |
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Just you wait, Ian, once you've kicked those fags you'll realise how gorgeous everything really tastes... I'd rather assumed Ian meant he couldn't eat them, rather than didn't like them? No, sorry, just mean that I don't like them! Also didn't like them before I smoked. All the more for us...  |
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Reiner Torheit
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« Reply #28 on: 23:03:20, 05-08-2007 » |
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Now what about that favourite standby of the musician's late-night post-performance larder.... Cheese On Toast?
What cheese most perfectly suggests itself for this boulevardier's banquet of a dish? To pre-toast the bread before adding the cheese, or not?
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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Notoriously Bombastic
Posts: 181
Never smile at the brass
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« Reply #29 on: 23:08:01, 05-08-2007 » |
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Are there any cheese-inspired (rather than merely "cheesy") compositions of note?
A friend of mine wrote an overture for the University of Reading Metorology Department's 'Random Ensemble' which was based on cheese. Not exactly standard repertoire though. The tempo may well have been allegro con brio. NB |
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