tag:blogger.com,1999:blog-20759216.post3612880760402052163..comments2024-03-26T21:10:11.253+01:00Comments on Cook (almost) Anything at Least Once: Cheese: Udder DelightsHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-20759216.post-4427954412551835052007-02-04T12:24:00.000+01:002007-02-04T12:24:00.000+01:00Hi TW - seems an odd thing to say regardless of th...Hi TW - seems an odd thing to say regardless of the reason.<br /><br />Trig - it's just a very small world isn't it?<br /><br />Hi Anna - no I'm not stalking you. You actually mentioned it in the previous Udder Delights post.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-73894976600460252752007-02-04T07:54:00.000+01:002007-02-04T07:54:00.000+01:00how did you know?!?!
i simply adore soft chevre i...how did you know?!?!<br /><br />i simply adore soft chevre in general but udder delights is one of my favourites.Anna (Morsels and Musings)https://www.blogger.com/profile/13499845848225762847noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-49754214362038119222007-02-03T15:58:00.000+01:002007-02-03T15:58:00.000+01:00Just made myself a snack of chevre blanc in a whol...Just made myself a snack of chevre blanc in a wholegrain roll a few minutes ago, before looking at the xml feeds and seeing this.Trighttps://www.blogger.com/profile/01386804439578267100noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-9016409629685152002007-02-03T14:25:00.000+01:002007-02-03T14:25:00.000+01:00I do think he was offering a "Cheese 101" approach...I do think he was offering a "Cheese 101" approach. You're right about the number of adjectives -- there may be even more you can associate with cheese than wine.T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-24479790233739044052007-02-03T13:25:00.000+01:002007-02-03T13:25:00.000+01:00Interesting, but for me, far too simplistic a view...Interesting, but for me, far too simplistic a view.<br />Not sure how goat cheese is described as chalky unless it's in reference to it's colouring. To give a cheese a one word label when cheese can run the gamut from just formed curds to fromage frais to deeply veined aged blues to hard cooked curds, it just seems nonsensical. You just have to look at how many adjectives are used in relation toHaalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-10480184884015277102007-02-03T05:14:00.000+01:002007-02-03T05:14:00.000+01:00I love goat cheese. I was just at a restaurant th...I love goat cheese. I was just at a restaurant this evening, and the cheese expert said he thought of cheese with three flavor profiles. Goat cheese = "chalky", Sheeps Cheese = "Nutty", and Cows Cheese = "buttery." I thought it was interesting. Do you agree?T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.com