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neilcvx

Cheese

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My favorite is one called 'St Florentin', but it only seems available in Burgundy - I tried bringing some home to UK once in a cool box, but it went very crusty and hard!  It's delicious for supper with baguette, green apple and a glass of fruity red.  Any tips for transporting cheese?

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Got to admit my favourite cheese is Emmental, best one is from M&S.  Got into that last trip when I got some out of the self service on Barf, and was trying out the new rolls - making cheese butties.  Nearest and nicest Emmental I have found is the M&S one.  Goes nice with the Isigny beurre I get from Sainsbury’s...👍

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We have a flat in Dives sur Mer which is in Calvados; the 3 AOC cheeses from this Department are Camembert, Livarot & Pont l'eveque.

These are really good soft cheeses, however I often take some Cheddar from the UK to balance them !

There is a factory in Livrarot that gives a really good (and free) tour.

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50 minutes ago, David Williams said:

We have a flat in Dives sur Mer which is in Calvados; the 3 AOC cheeses from this Department are Camembert, Livarot & Pont l'eveque.

These are really good soft cheeses, however I often take some Cheddar from the UK to balance them !

There is a factory in Livrarot that gives a really good (and free) tour.

I can feel some cheesy puns brewing - Ed, are you Stilton your main course?

Lucky old you David, a beautiful part of France and all 3 of those cheeses stink to high heaven if aged correctly ...

Here’s part of my lunch today, à camembert running in all directions ...🙀

Chris

 

0D0289C7-C99D-4F2F-BC8D-FCA8E3237AD2.jpeg

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1 hour ago, David Williams said:

We have a flat in Dives sur Mer which is in Calvados; the 3 AOC cheeses from this Department are Camembert, Livarot & Pont l'eveque.

These are really good soft cheeses, however I often take some Cheddar from the UK to balance them !

There is a factory in Livrarot that gives a really good (and free) tour.

Where the photo comes from, it really is worth a visit who doesn’t love a cheese bar?

I have to say I love a ripe creamy Brie also a nice Morbier and if I’m getting cheddar withdrawals sometimes a nice cheap Comte does the trick.

Theres a great Fromagier in Plérin if anybody is down that way you can miss it.

There was an explosion in a cheese factory nearby there was de-Brie everywhere.

EE2B028C-5E59-4FF8-910C-EB40B8FFB273.thumb.jpeg.ee0e8670d6360a6aeacd691f8e285c6a.jpeg

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29 minutes ago, Fine Whine said:

I can feel some cheesy puns brewing - Ed, are you Stilton your main course?

Lucky old you David, a beautiful part of France and all 3 of those cheeses stink to high heaven if aged correctly ...

Here’s part of my lunch today, à camembert running in all directions ...🙀

Chris

 

0D0289C7-C99D-4F2F-BC8D-FCA8E3237AD2.jpeg

This constant need to come up with puns is really starting to grate. Ed. 

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The picture from Chris is making me salivate, the best Camembert is made with raw milk.

Calvados is also good for Cider and Calvados plus there is lots of seafood available (for the wife). A perfect area to eat and drink well !

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10 hours ago, David Williams said:

The one thing that French cheese does not normally do well is grate.

True, it's no gouda trying to grate a French cheese. Ed. 

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18 minutes ago, Gareth said:

Gouda - yuk! 🤣

You and CaptJack are doing wonders for the Dutch tourism industry this morning!  😁 Ed. 

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I happen to think that the Netherlands is a very fine country to visit.  Especially by yacht.  It’s clean (noticeably cleaner than Belgium), pleasant, and the people are very friendly.  I just don’t particularly care for either of the cheeses for which the country is gastronomically the most famed.  😀

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Cheese porn...? I can't handle all that gooey stuff and as for that antisocial blue vein nonsense, I'd rather just lick green fur out of a bread bin.

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1 hour ago, jonno said:

Cheese porn...? I can't handle all that gooey stuff and as for that antisocial blue vein nonsense, I'd rather just lick green fur out of a bread bin.

Love a bit of Stilton, tried Roquefort once, supposed to be the king of cheeses.  No it ain’t.   Now Saint Augur...🤩

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The combination of roquefort and the Normandy cheeses that David mentioned like livarot and pont l’eveque is just magic.  

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