Somethin' to say? Was zu sagen? Des choses a dire?
If you want to make a comment but can't find the "make a comment" box, which keeps on disappearing, just send it either to twitter, facebook or to me at: email@example.com , and I'll maybe publish it for you....Only said maybe....! Here's the latest one: (Who IS this guy called Keith.....) "I just wanted to leave a comment to say that (from personal experience), although you get a bit stinky for the first few weeks, after that you don't get any stinkier! And those olives do look nice, don't they? All the best" Keith
Due to illhealth I have decided to post my articles here:Just click on the link....
Depuis peu vous pouvez suivre des liens par voie du "Twitter" vers des articles amusantes et/ou intéressantes.......... Allez-y.... essayez. C'est en haut...
For some time, you can follow links chosen by mr le marquis and presented on "Twitter". These links are intended to inform and amuse you - every day, or nearly, new ones ....Try it out! It's just above...
Zeit einige Wochen Können Sie interessantes oder amüsantes Verfolgen durch "Twitter"... Fast jeden Tag was neues von mr le marquis ... Versuchen Sie es...Zu finden oben...
Tuesday, 31 August 2010
Les fromages - The cheeses - Alles Käse....!
The cheeses - on the cheeseboard hopefully....
Des fromages - pas uniquement utile a table....
The photo above shows one of the World's greatest cheeses in a state of perfect ripeness.
It is only at this stage that the full taste, the delicious taste and texture is apparent.
To get to this stage, various things are required. Firstly, it has to be a Camembert made from raw milk (lait cru), made preferably in that part of the world known as Camambert (a village in France), be made from milk from that region, and NOT (as in many, many cases from imported milk). The cheese must be turned over many times, and at home should not be put in the fridge after purchase, but left in room temperature (assuming normal temperatures) and turned frequently.
Only after it has been cut, for consumation, should what is left (if it's a good one, there won't be any left!), be kept - well protected, in the fridge, at the highest temperature point (normally in the vegetable part of the fridge).
"Camembert" made one of probably the most costly errors in the history of the Kitchen world when the area did not take out a "trade mark" protection, right from the start!
This meant, and still does, that many "forgeries" are to be found.
Camembert from Germany, other parts of France, Holland even USA are to be found - and avoided like the plague!
Yes - they are always cheaper, and this is generally an indication - low price = low quality, and you'll probably end up throwing away more than you eat!
The same applies to a cheese called "Brie", which has become a sort of "collective" name for anything resembling the original "Brie de Mie" except for the taste and texture.
It's the difference between Beluga caviar and coloured cod roes! Don't touch them!
France - in spite of the amusing adverts from "the other country of cheese - Holland" is the number 1 address in the world for cheese, there is no doubt, only rarely being rivalled by other countries for certain types of cheeses, Italy for its "Parmesan" - Switzerland for it's various semi-hard cheeses like Appenzeller or Gruyère etc., certain "older" Dutch cheeses (although Dutch friends assure me that they only export the rubbish) and I'll even go so far as to mention England for it's "Stiltons" and "Double Worcesters".
On the whole, if you stay with French, you can't really go wrong. There is something for everybody, and for all occasions, from the blue/green veined Roquefort, to the really ripe "Munster" (the only cheese I know capable of chasing any HM Inspector of Customs and Excises).
Yes - expensive, I recall a certain young man who, having left the parental home where he consumed large quantities of cheeses, had to constat that "Hey Dad - you seen the price of cheese.....!"
But...value is when you don't need a lot to have the quality bursting open your mouth with the full flavour and taste.
Cheaper things like best price "Emmentaler" (often already grated) finally end up in your mouth like bits of elastic rubber bands, and finally in the bin, together with the food it was supposed to give a crusty brown gratiné.
And now - the large companies in France are complicating the issue even more.
They decided some time back that "raw" milk cheeses were dangerous to the health, but since vheese made from "sterilized" milk didn't have the taste required, they came up with the idea of a sort of mixture between raw and cooked, and imposed it, through their size and sales politics, upon the general public. In France, at least, avoid them, you'll eat better, and you'll support the smaller producers. The prices don't differ enormously, but the quality does,
They neglected to mention, naturally, that their concern was more in fulfilling European and Swiss laws which bans the exportation of raw milk cheeses, than protecting our health!
Incidentally, the Swiss ban even the importing of han or pork products, they claim "swine fever" is rife elsewhere, but not in Switzerland! I've even been obliged to dispose my ham sandwich for the journey in the rubbish bin when entering Switzerland - not the only reason for me to avoid Switzerland and the Swiss!
Should have had my "ripened to perfection Munster" in the car - for the Customs inspector - my fault!
Did you know you were breaking International law even when you took that cheese to eat on the journet back to the UK.....?
METEO chez moi-Bei mir-my zone
This is what it's doing right now....or nearly! Go with your mouse to the image and click....