View the Mobile Version of M+N
I am full of cheese. It's a good feeling!
I ate half a Camembert for brekky. Can't be good for me, but oh...how tasty!
are you the moon?
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!!
hmm, think i've still got some of that cheese from warrnambool downstairs, wonder if its any good.
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?
I could go some Stilton right now. There's no one around to get offended.
this has inspired me to eat a kraft single
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.
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.
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.
We should have M&N cheese and wine nights.
this thread needs more cheezel:)
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.
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!
imaginary- You are truly a modern day ubermensche.
I'm so totally there, imagelion.
The big cheese!
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....
And this is me? How strange.
We've limited the amount of comments shown in these larger topics to allow for faster viewing, simply click here to load all the missing comments ...
This only takes a second, this grey box will be gone and in place your missing comments, just like Pancake Parlour magic. Imagine that.
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.
deep fried camembert with plum sauce is a fucking sensation and a revelation.
do not die without tasting this combo.
mhm, mine was with blackberry jam, but plum sauce works as well.
Had some Manchego for the first time over the weekend. Tasty.
You'd be surprised how often it is, fzchk.
i had to google manchego.
sounds ... sheepy.
I know Ragey, I know.
Manchego sounds quixotic in a way.
It really is fucked that unpasteurised cheese isn't allowed to be produced in Australia.
There is one, but i think it's just from a small place in tassie.
Oh yeah, Bruny Island Cheese Co do one.
Thanks for the info Gabbo.
looks like a good site for some swiss unpasterised cheese. Has anyone ordered through them before?
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.
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?)
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.
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
Doesn't quite work as well with supermarket-brand singles, does it?
Probably not but they make great Philly cheesesteaks or just a good ole fashioned toasted sanga
You need to be logged into Mess+Noise to contribute to the Discussions.
Go on and Log In or if you you're not a member, feel free to Sign Up.
Sign up for special offers, giveaways and exclusive tracks. The best spam you'll ever receive.
"Mess+Noise: definitely not available in the supermarket"
© 2015 Mess+Noise p/l. All rights reserved.