I always buy a Christmas cheese board. They are popular in the UK. Cheese is popular here. I heard America has rubbish cheese.
Cheese board I brought consists - Brie, from France, Cheddar from Dorset, England. Red Leicester, England. Yorkshire Wensleydale, England. Shropshire Blue. French Goats Cheese,
I like to serve this with pickled onions, assortment of crackers. Grapes and pickle.
That sounds nice. We have edam and brie in. Iāve got some vegan applewood and camenbert. Do you have Branston pickle and Pickallili (sp?) I hope you have a good Christmas.
Nice one. My daughter asked me to get pringles in. We basically have a Christmas dinner and then for about 3 days after we just have lighter, snack meals. Bagels are great for these, as well as nuts and coleslaw, pasta salads etc
There are lots of good North American cheeses, but you have to go to the specialty section of the store to find them as well as imported cheeses. You only find the cheap commercial grade stuff in the regular cheese aisle. Cheese boards arenāt as popular here.
I think there are also differences in taste depending on the country, depending also on the way the cheese is made.
I had eaten a camembert outside of France, it had no taste. Like a very industrial cheese.
Cheese is quite cultural.
For example, here I buy mozzarella in the supermarket, itās tasteless. Itās just refreshing in a salad, but thatās it.
Iām sure that in the region where it is produced in Italy it is very good (by the way I have a grocery store that sells artisanal and imported it is delicious (and toooo expensive.).
Some people like bland cheeses but I love it when it has a lot of smell and taste.
Itās also a matter of taste education because I ate strong cheese at a very young age.
Here, I must confessā¦ We like our food culture, especially the local cheesesā¦
Itās something I would have a hard time doing without (even though I donāt eat it that often.)
When I talk about cheeses, itās because I would love to make you taste these so āspecialā cheeses, that you can never find in supermarkets.
Iām a US citizen and this is the first time Iāve heard the term ācheese board.ā At first I thought you misspelled āchess board.ā
We have lots of assortments, mostly Xmas cookies which are shortbread with sprinkles. I usually buy platters half off on the day after Christmas and chow down on them, very delicious.
Hi @Wave
Cool !
Lyon is a pretty city.
Some restaurants in Paris are hoaxes for tourists.
It doesnāt give a great image of the city, but there are also excellent restaurants! You have to read the guidebooks.
Itās true that there are lots of small restaurants in all the regions, itās nice.
Often you can eat well there.
On the other hand, I think that it is rather expensive (compared to Germany for example.)
Life in Paris is expensive, I imagine like in London or New York or other big cities.
I live in the suburbs of Paris, itās not bad, I have space for myself but I can go to Paris if I want to (and if I have the courage.)
I would love to visit New York and London too. I was in New York in 1996 and I have a very good memory of it but I was only there for a while.
Iāve been to London as a child, but I donāt really remember it.
Cheese boards are pretty common at highbrow parties here in america, but not so common at casual hangouts. Ive met enough cheese enthusiasts here to assure you that itās definitely a thing, and every grocery store in the US has at least the basics (dubliner cheddar, several bries, camembert). Itās a specialty but a pretty popular specialty.
Coincidentally, my sister works as a cheese manager at a grocery store and is putting together a cheese board for our family new years eve.
The blocks of mozza most popular here in Canada are nasty. Even the full fat mozza is nasty. I prefer to make my own. The problem is that the Pasteurization process damages the proteins in much of the milk sold in stores. You either need to get your hands on stuff straight from the cow or use the powdered skim milk hack (you take a hit to the taste).
Ultra Pasteurized milk doesnāt form proper curds and the texture of the curds you get is all wrong. The curd is dry and crumbly after the whey is separted, not nice and elastic like you get from real milk.