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imaginarylion  said about 8 years ago  or at  4:29PM on Sunday, January 28 2007 in television

I am full of cheese. It's a good feeling!


hand hell  said about 8 years ago:

I ate half a Camembert for brekky. Can't be good for me, but tasty!

anonymous  said about 8 years ago:

are you the moon?

imaginarylion  said about 8 years ago:

I like cooking with cheese. My favourite thing to make at the moment is ricotta gnocchi, with gorgonzola sauce. There's THREE types of cheese in this dish. THREE!!

anonymous  said about 8 years ago:

hmm, think i've still got some of that cheese from warrnambool downstairs, wonder if its any good.

Goodbye_beret!  said about 8 years ago:

imaginary- There is a umpteen cheese pasta sauce at this restaurant and I swear it is the richest food I've ever eaten! How is yours?

hand hell  said about 8 years ago:

I could go some Stilton right now. There's no one around to get offended.

Alt text

michael_horse  said about 8 years ago:

this has inspired me to eat a kraft single

imaginarylion  said about 8 years ago:

It's very very very rich. My version consists of melting butter and King Island double cream, then adding crumbled Gorgonzola and stirring until melty.

svelteslacks  said about 8 years ago:

i had a 4 cheese pasta once and felt like i might die before getting to the bottom of the bowl.

cheese is one of my favourite food groups.

CryMeARiver  said about 8 years ago:

We had blue cheese eggs for breakfast, now we're eating the leftover brie, vintage cheddar and castello on biscuits.
I blame this over-indulgance on the fact that we no longer own a fridge.

hand hell  said about 8 years ago:

We should have M&N cheese and wine nights.

Just sayin'....

cheezel  said about 8 years ago:

this thread needs more cheezel:)

imaginarylion  said about 8 years ago:

I'll be quite happy to host them, once I get settled!

I want to have a dinner party where every dish is comprised principally of cheese.

Peter  said about 8 years ago:

I eat toast with mascarpone and marmalade every morning. Just finished today's lipsmacking installment. Also, It's the Seville orange season over here at the mo, These bitter little fuckers are the best for making marmalade. The best I tell you!

Goodbye_beret!  said about 8 years ago:

imaginary- You are truly a modern day ubermensche.

hand hell  said about 8 years ago:

I'm so totally there, imagelion.

imaginarylion  said about 8 years ago:

What's "ubermensche"?

Goodbye_beret!  said about 8 years ago:

hand hell  said about 8 years ago:

Ubermensch - a term coined by Friedrich Nietzsche (19th century German philosopher), literally "over-man" or "super-man", meaning one who overcomes the human condition and sets themself apart from the ordinary human herd by rejecting their common values.

There's probably more to it, but I can't be arsed doing a search....

imaginarylion  said about 8 years ago:

And this is me? How strange.

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fzchk  said about 4 years ago:

oh and one day, I'm going to get my shit together, buy a heap of cheap brie and make deep fried brie like my host mother in Germany made. I will eat it with jam, I will eat it with bread, I will eat it and then fall on my head.

LoadMyRig  said about 4 years ago:

deep fried camembert with plum sauce is a fucking sensation and a revelation.

do not die without tasting this combo.

fzchk  said about 4 years ago:

mhm, mine was with blackberry jam, but plum sauce works as well.

MrsGideon  said about 4 years ago:

Had some Manchego for the first time over the weekend. Tasty.

Outraged  said about 4 years ago:

You'd be surprised how often it is, fzchk.

LoadMyRig  said about 4 years ago:

i had to google manchego.

sounds ... sheepy.

fzchk  said about 4 years ago:

I know Ragey, I know.

fzchk  said about 4 years ago:

Manchego sounds quixotic in a way.

luke  said about 3 years ago:

It really is fucked that unpasteurised cheese isn't allowed to be produced in Australia.

gabbo  said about 3 years ago:

There is one, but i think it's just from a small place in tassie.

gabbo  said about 3 years ago:

Oh yeah, Bruny Island Cheese Co do one.

luke  said about 3 years ago:

Thanks for the info Gabbo.

looks like a good site for some swiss unpasterised cheese. Has anyone ordered through them before?

happycow  said about 3 years ago:

I am really craving cheese. King Island are currently giving away some limited run blue cheddarto Melbourne people and it's making me hungry. I want that cheese, but any will do really.

kinghound  said about 3 years ago:


Kez  said 9 days ago:

Anyone else craving cheese?
(How exactly does someone get the time/money to research a list like this? And may I have a job please?)

nexus  said 9 days ago:

Really awesome thing you can make at home with a wheel of good Brie is to shove peeled cloves of garlic in it, add herbs of choice and tonnes of white wine. Cover in foil and bake in the oven. You can buy the French stuff in those wooden containers so you could bake it in that.

Voila! Cheese.

nexus  said 9 days ago:

I saw it on Will Studd's cheese slices show on abc

Will Studd his name is the Cheese man

Baked Fromager des Clarines
3 cloves garlic, peeled
1 Normandy Camembert in its box
2 tbsp red wine
Sprigs of fresh thyme
½ tbsp chopped flat leaf parsley
Freshly ground pepper


Preheat oven to 200⁰C. Blanch garlic cloves for about one minute. Remove and cut in half vertically. Remove plastic wrapping from Fromager des Clarines box. Pierce rind in six places and gently push the garlic cloves into the cheese. Pour over the wine, making sure it seeps into the cheese. Sprinkle with herbs and freshly ground pepper to taste. Place the cheese on an oven tray and bake for 10-15 minutes. Enjoy this delicious, gooey delight with fresh crusty bread and some good red wine.

Kez I'll invite you to dinner when I get my shit together so you can try this

Kez  said 9 days ago:

Awesome! Fromagarama!

Kez  said 9 days ago:

Doesn't quite work as well with supermarket-brand singles, does it?

nexus  said 9 days ago:

Probably not but they make great Philly cheesesteaks or just a good ole fashioned toasted sanga

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