Culinary exploration, cheese-fruit sandwich style! |
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Wait, Gali has not gone crazy, or at least I’m not any crazier than the usual. It’s just that everyone and their mother’s dog seems to be into the whole “making weird cheese sandwiches” thing these days (such as Nutella-brie sandwiches which are still a bit wtf on my list). To be honest, I’m quite conservative about cheese and I believe that good cheese should be enjoyed by itself or with a fresh baguette. Nevertheless, I am now in the land of good cheese and my parents are amazing and they love their little baby and they always make sure to buy my favourite cheeses before I come. Please see under the cut for photos of my three favourite cheeses, Bleu de Gex, Morbier and well aged Comté. What you should know about my parents is that they always have some “staple” cheese in their “cheese box” (not in the Pushing Daisies sense but they really do have a wooden box in their fridge which has only one purpose and that is to hold all the cheeses together). By “staple” cheese I mean stuff like camembert or brie, brique, Roquefort, Saint Agur (because my mum does not eat Roquefort), some kind of goat cheese. In any case, they went out of their way before leaving for a long week-end to go to a place that sells “my” cheeses, indeed you will not find Bleu de Gex in any old store (unless you live close to Franche-Comté)! Back to my random cheese-fruit sandwich now. I know some people like to have some acid jelly or jam on their cheese, a bit like you have some with your foie gras. The acid taste brings out some flavour or something of the sort. The only cheese I’ve ever considered putting jelly or jam on is the Finnish squeaky cheese (leipäjuusto)… Still, I needed a snack and we didn’t have baguette, only fancy nut bread, and there were huge apples lying around, so I did what any sane person would do, I made a comté-apple and camembert-apple sandwich. They weren’t revolutionary and I will refrain from making such sandwiches in the future because those cheese go much better with fresh baguette. But hey, I tried! |
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13 Responses to Wheee! Cheese!Leave a Reply |
A little clone of the content of my LJ, just in case it ever goes down for good.
Ohhhh, cheese. This is a wonderful post. Favourite use of cheese? I have been eating cheese for breakfast. In no way as artisan as this, but delicious nonetheless…
I tend to actually not buy cheese in Finland because the stuff I would eat is way too expensive and most of the time looks like it’s suffered quite a lot to actually make it there… but cheese with good bread for breakfast is rather nice. I also love the Bleu de Gex with boiled potatoes after heating it up a bit in the microwave, it’s the best way to ally tradition of cheese and new technologies
Much of the Finnish cheese absolutely gave me the fear, especially that spongy one…*shudders, recollectively*
Oh, bread and cheese. Ah…want.
Yep, the squeaky cheese is rather frightening… or the lactose free cheese, that one has always amused me.
I still really love viili though, so I suppose I’m not totally averse to Finnish diary products.
I myself can’t eat squeeky cheese *eewww* but people say it’s good warmed up a bit and with cloudberries. In Northern Finland they tend to put it in bits to coffee… *shivers*
Cheese is good when it has enough grease
Just the thought of warm squeaky cheese scares me to death. It’s just one of those things… And why the heck would anyone put that in coffee? That’s like dooming yourself for certain death.
Indeed *nods*
i have never been a really big fan of cheese. and i don’t even know many cheeses. but my sis is a cheese lova. i couldn’t understand half the stuff there. but i think its worth a try ..
There is cheese and then there is cheese. Most likely you’re not a big fan of cheese because you haven’t had the cheese that you will fall in love with. There are so many different kinds of cheeses out there that I bet one could go trying out new ones every day for a couple of years. The sad part is that there are many cheeses are slowly disappearing because they go out of fashion or some new regulations make it that they can’t sold… if the law about non-pasteurized milk cheeses goes through at least half, if not more, of the French cheese production will be seriously in danger.
The cheese roll call! (:
*curses as LJ ate her reply*
A-ny-how. Leipäjuusto is brilliant! Although I’d never try it with cloudberry jam. I think it’s best served with fresh bilberry jam. *drools at the thought of it*
And your cheeses look delicious. Estonia, much like Finland, isn’t best known for its cheeses (and the foreign ones go through as much or more to get here as they do in Finland), but I do my best to try all sorts of cheeses – how else to find the ones I like? (I do have fond memories of France though. Ah…) And viili (which for some reason isn’t sold in Estonia (at least not without the horrible jam they add to it)) is delicious too. I always buy loads of it whenever I visit Helsinki.
And see, the warm squeaky cheese idea seems interesting to me. Surely they wouldn’t do it if it wasn’t good! (Or so I say until I try it.) The coffee idea seems pretty horrible though. As a tea drinker the idea of a film of fat on top of my hot drink doesn’t make me all that excited.
Oh. And when I see lots of cheese in one place, I always, ALWAYS hear this song in my head.
Re: The cheese roll call! (:
Why wouldn’t they sell the viili in Estonia too? That is so weird. Maybe they think that’s it’s too healthy or something
I’ve heard of people in cold regions putting butter in their coffee, I’ve only seen it done in a telly show though (thank you IRIS for providing such useful information)… so maybe fat and coffee go together… but cheese? Meh. Still dubious about that. For tea, I’m pretty sure anything besides milk in black tea is really bad.
Mhm, I think cheese goes quite well with sweet dried fruit.
Some cheeses should go with that, yes. I know some like Roquefort go well with things that have a strong taste and sweet (like gingerbread cookies) so dried fruit with that should be awesome.