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No Wensleydale, Gromit?
Damn you, Wallace and Gromit, damn you.1
I have just spent £26 on cheese. A nice big chunk of sentient Stilton, a decent size piece of Berkswell and a nicely mature single Cooleeney. But there is no Stinking Bishop, it has suddenly become harder to buy than a pork pie in Mecca. Until three months ago, no-one had ever heard of the bloody stuff; other than me and a bunch of Catholic priests who would buy it as a joke present for the bishop (the cheese emporium lies about a half way between the cathedral and the bishop’s residence), practically no-one knew of its existence. The rather sad looking cheese vendor (a man in a bowler hat and a butcher’s smock) informed me that he had ordered ten and had none delivered.
Such is the power of plasticine film stars.
I have bought instead, a cheese by the name of Vacherin Mont d’Or which I am informed is both runny and smelly2. So runny in fact, that it is served with a spoon.
I am led to understand that some people wrap it in tin foil, douse in wine and bake it for 10 minutes. This apparently makes it into something like a fondue but with none of the usual hassles.
My furry cardio-vascular system and I are intrigued by the prospect.
1But not really, of course.
2I am hopefully confident that it is actually a cheese with that description.
I have just spent £26 on cheese. A nice big chunk of sentient Stilton, a decent size piece of Berkswell and a nicely mature single Cooleeney. But there is no Stinking Bishop, it has suddenly become harder to buy than a pork pie in Mecca. Until three months ago, no-one had ever heard of the bloody stuff; other than me and a bunch of Catholic priests who would buy it as a joke present for the bishop (the cheese emporium lies about a half way between the cathedral and the bishop’s residence), practically no-one knew of its existence. The rather sad looking cheese vendor (a man in a bowler hat and a butcher’s smock) informed me that he had ordered ten and had none delivered.
Such is the power of plasticine film stars.
I have bought instead, a cheese by the name of Vacherin Mont d’Or which I am informed is both runny and smelly2. So runny in fact, that it is served with a spoon.
I am led to understand that some people wrap it in tin foil, douse in wine and bake it for 10 minutes. This apparently makes it into something like a fondue but with none of the usual hassles.
My furry cardio-vascular system and I are intrigued by the prospect.
1But not really, of course.
2I am hopefully confident that it is actually a cheese with that description.
no subject
Cheese is always a good idea. It is the secret ingedient; there is not a foodstuff on the planet that cannot be improved by the addition of cheese.
no subject
And chocolate. Chocolate-coated cheese. No. Just no.
no subject
There are many mild, creamy cheeses out there. If they can use them to make cheese cake, then they can be used with chocolate.
no subject
On the other hand, it could be fun trying. Hmm, have both mascarpone and chocolate in kitchen...
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I say unto you mascarpone and chocolate whip.
Cheese is puissant.