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Old April 24 2013, 09:48 AM   #571
teacake
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Re: Going Veggie

I've never had mimolette and I'm not sure if we can buy it here in Australia. I know there were court cases to get Roquefort in because of the raw milk (though we make our own raw milk cheeses here). I will ask my cheese connection. One thing I'm getting next week is some Gjetost which I have not had for years, used to eat it all the time as a child. Made from the goat's milk whey apparently.
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Old April 25 2013, 05:39 AM   #572
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Re: Going Veggie

I am very lactose intolerant, so I cannot have much cheese. I did learn that aging reduces the lactose content. The longer it ages, the less lactose.

I have developed a taste for smoked cheeses within the last year or so. Thus far, I have tried smoked gouda, smoked swiss and smoked cheddar cheeses. I love them all!

I confess that most of the items mentioned recently are completely alien to me. What are they?
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Old April 25 2013, 10:57 AM   #573
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Re: Going Veggie

Probably best to wikipedia them Sector 7 as you'll get lots of photos and info

Tonight I got my Gjetost.



It is very sweet, caramelly, goats milky, fudgy cheese that I'm eating on rye and with a bit of apple and mostly on its own in thin slices. It's pretty unique. One of my earliest childhood memories is of eating Gjetost but I haven't had it in about 10 years so I'm thoroughly enjoying it. We used to peel it with a vegetable peeler and let the transparent slices melt in our mouth. It's made from boiling the whey and cream down to an rich brown evaporated state. I'm sure it is very bad for you
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Old April 25 2013, 02:48 PM   #574
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Re: Going Veggie

Well good for the OP. Nobody needs to eat meat, do they?
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Old April 25 2013, 02:50 PM   #575
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Re: Going Veggie

bigdaddy wrote: View Post


I'm not the diet police, eat whatever you want, I went through a veggie phase, and my best friend did it for 2-3 years and then started eating good, fresh, natural meats and went to me after it ended, "That was stupid for me, I feel much better now".

As long as you aren't eating only veggies because hurting animals is mean, I don't care what you eat. Because eating plants is hurting the plant, and plants have feelings too. However the history of humans is based on eating meat and plants. Ancient humans were hunters and gathers, ate meat and berries. Then we learned to farm and eat more plants, which is horrible for our teeth, but still hunted too.
And if people wish to develop their own morals, who the fucking hell are you to say they cannot?
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Old April 25 2013, 04:50 PM   #576
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Re: Going Veggie

lurok wrote: View Post
Now I want some manchego too.
Ah! I love manchego. Smoked gouda too. I'm very much into brie/Camembert as well, but more specifically Fromager d'Affinois--it has a very interesting taste, a little saltier than typical brie and a double-creme smoothness that is to die for.
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Old April 25 2013, 04:57 PM   #577
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Re: Going Veggie

Gary7 wrote: View Post
lurok wrote: View Post
Now I want some manchego too.
Ah! I love manchego. Smoked gouda too. I'm very much into brie/Camembert as well, but more specifically Fromager d'Affinois--it has a very interesting taste, a little saltier than typical brie and a double-creme smoothness that is to die for.
Manchego is one of my favorites. The older, sharper, and harder, the better! A few slices with some apple, cucumber, and grapes make for a perfect lunch.
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Old April 26 2013, 04:18 AM   #578
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Re: Going Veggie

teacake wrote: View Post
Probably best to wikipedia them Sector 7 as you'll get lots of photos and info
Where's the fun in that? I would much rather we discussed it here. Then I could learn AND enjoy!
Tonight I got my Gjetost.



It is very sweet, caramelly, goats milky, fudgy cheese that I'm eating on rye and with a bit of apple and mostly on its own in thin slices. It's pretty unique. One of my earliest childhood memories is of eating Gjetost but I haven't had it in about 10 years so I'm thoroughly enjoying it. We used to peel it with a vegetable peeler and let the transparent slices melt in our mouth. It's made from boiling the whey and cream down to an rich brown evaporated state. I'm sure it is very bad for you
That's what I'm talking about, teacake! Photos and descriptions to make me drool!

Gjetost seems to be a very decadent pleasure. Where I live, none is to be found, but I can still dream... I have had something similar a long time ago. I am sure it was an imitation of Gjetost, as it was more like a chocolate fudge creamy dessert cheese. I no longer remember the name.
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Old April 26 2013, 04:21 AM   #579
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Re: Going Veggie

I'd never heard of it until now.
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Old April 26 2013, 08:41 AM   #580
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Re: Going Veggie

It's commonly eaten for breakfast in Norway in a variety of ways. You could probably get it anywhere with a scandanavian community.
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Old April 26 2013, 11:26 PM   #581
Nociod
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Re: Going Veggie

Ah, brunost (brown cheese), one of my favorite kind of cheese!

You should try it on crisp bread, absolutely lovely! But it sure taste good on bread too
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Old April 26 2013, 11:47 PM   #582
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Re: Going Veggie

Yeah I'm eating it on rye crisp bread every evening now The most perfect ever snack.
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Old April 29 2013, 07:55 AM   #583
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Re: Going Veggie

teacake wrote: View Post
It's commonly eaten for breakfast in Norway in a variety of ways. You could probably get it anywhere with a scandanavian community.
*lives in southwestern Ohio*

Damn.

Seriously, though, I'll have to find a way to try it. It looks delicious!

Checking Amazon, it looks like they sell it (though they call it "gjetost"), and the price isn't too bad. I might have to get some.
Though apparently it's high in fat and sugar, so it will have to be consumed in very small amounts.
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Old April 29 2013, 08:17 AM   #584
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Re: Going Veggie

Do you like goat's cheese? It's very mild but definitely has that tang under all the caramel notes. Buy some ryvita and have it thin, very lovely.
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Old April 29 2013, 08:31 AM   #585
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Re: Going Veggie

Sounds evil. Though I did laugh at this (my bad):

In January 2013, the Bratli Tunnel at Tysfjord was damaged when a lorry load of caramelised brunost caught fire. The high concentration of fat and sugar in the cheese causes it to burn fiercely at sufficiently high temperatures, and the fire was still burning five days later.
My fridge is particularly pungent at the moment due to a rather nice ripe stilton.
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