I am not talking cheesecake, macaroni cheese or grilled cheese I mean if you are going to have cheese on toast or rarebit as us Brits call it…use real cheese proper aged cheese…
Where to start…I love Cheese would be a good place…My daily apple I slice and crumble feta cheese on top or maybe a little blue cheese if I have it and sometimes a few chilli flakes…
Parmesan Cheese has so many uses…little parmesan crackers are sooo good…Grated over chilli or spag bol…A lovely pesto…in mash, on shepherds pie or a caesar salad…
Even the rind has its uses..in a broth or infused in oil or add it to your tomato sauce…just never ever throw it away…
This hard Italian cheese is made from cows milk and aged for 12-36 months and even better one could be aged for 12 years…there is nothing better than freshly grated parmesan and it is far more economical to grate your own rather than buy it pre-grated…
If you are vegan then cashew meal and nutritional yeast are said to be a good substitute for parmesan.
Blue Cheese or Bleu Cheese…
Is made with cultures of the mould Penicillium, giving it blue spots or veins. It also has a distinct smell…sharp and salty they are a beautiful cheese and one which you either love or hate…Blue cheeses are typically aged in a temperature-controlled environment such as a cave.
Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods.
Stilton...An English cheese…and one my father absolutely adored comes in two types blue or white…Eaten with a glass of port with my dad is an abiding memory…
Melting Cheeses…
If you want a good smooth sauce any of these cheeses will produce that…when you use Asiago, Cheddar, Colby, Fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind…Me… I love nothing better than a whole Brie or Camembert cooked until melted and then used as a dip…..heaven…
Mozzarella…
A traditional Southern Italian cheese made from buffalo milk…a curd cheese which nowadays is mostly made from cows milk although if you can get the real deal…Enjoy!
It is probably the most popular pizza topping and is great layered between the pasta sheets in a lasagne as ours was last night the grandkids loved it…
Sliced with freshly sliced tomatoes basil and a drizzle of good olive oil is to me quite simply the best way to eat Mozzarella…
Fresh mozzarella balls are sold in a brine, whey or water solution to help them retain their moisture and shape. This cheese has a soft, moist texture and is full of milky flavour. Similar to other fresh cheeses, mozzarella fresco is high in water content and therefore low on fat.
British Cheeses.
The British are renowned for their cheese and there are many artisan kinds of cheese to be found many of which are hard cheeses…
A good mature cheddar is a lovely cheese…The British Cheese Board states there are over 1800 cheeses produced in the UK…Cheese is one of our biggest exports…There are far too many for me to list…
French Cheese.
France is also renowned for its cheeses more soft or semi-soft of which there are over a thousand…Here is a list of cheeses you should try at least once…
With more than 20 kg of consumed cheese per year and per capita, French people are the largest cheese consumers after Greeks.
What is your favourite cheese? or cheeses…Do you make your own cheese? Not something I have attempted yet but it is on my to-do list…I can’t get ricotta cheese here so that is my first one to try it looks pretty easy to do…Does anyone make their own ricotta? If so do you have any tips for me?
Who remembers the tale of the moon and the mouse with the moon being made of cheese as a child?...But where did that originate from? It is said that the long-standing myth that the moon is made out of cheese may stem from “The Proverbs of John Heywood” back in 1546 which stated, “the moon is made of greene cheese.” It was common to tell tales to make children believe it was so..
We now understand this to be more metaphor than literal, with “green” referring to the freshness or un-aged nature of the cheese/moon.
But what if the moon was really made of cheese?
The moon would expand out more than 500 miles in diameter, since cheese is less dense than rock. Then, the water and casein protein that make up the cheese would begin to separate out, with caseins moving closer to the core of the moon.
Enjoy your cheese today...xx Take care stay safe and be well …xx
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx
Retired? No one told me! 