tag:blogger.com,1999:blog-20759216.post115884102632650862..comments2024-03-26T21:10:11.253+01:00Comments on Cook (almost) Anything at Least Once: Cheese: Udder DelightsHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-20759216.post-17471528676315715772009-10-02T08:07:27.397+02:002009-10-02T08:07:27.397+02:00This is why i want to become a cheese maker, espec...This is why i want to become a cheese maker, especially after covering the dairy section in my TAFE food science course. Living in the Adelaide hills means that i have the udder delights fantastic cheeses and if you like those why not try Paris Creek cheeses, their nuage blanc is so creamy.Unknownhttps://www.blogger.com/profile/10121103888626094331noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1159247452070888522006-09-26T07:10:00.000+02:002006-09-26T07:10:00.000+02:00Kalyn I'll make sure i have some along with all th...Kalyn I'll make sure i have some along with all the other cheeses when you come over to visit ;)<BR/><BR/>Anna - udder delights do have a special touch when it comes to goat cheese, they are so luscious.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1159089724633497372006-09-24T11:22:00.000+02:002006-09-24T11:22:00.000+02:00i do love udder delights. their soft gofts cheese ...i do love udder delights. their soft gofts cheese log is wonderful!Anna (Morsels and Musings)https://www.blogger.com/profile/13499845848225762847noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158885203999017132006-09-22T02:33:00.000+02:002006-09-22T02:33:00.000+02:00I'd love to try some!I'd love to try some!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158878666319048752006-09-22T00:44:00.000+02:002006-09-22T00:44:00.000+02:00Thanks Sara - if you handled this cheese you can r...Thanks Sara - if you handled this cheese you can really feel how squishy it was, almost felt like jelly. If you look for camembert/brie cheese from Normandy they will more than likely have this runny characteristics - if you have a good deli, they will let you know when the cheese is at it's peak.<BR/><BR/>Thank you Sra - that's very lovely of you!<BR/><BR/>Thanks Meeta - I started the series to Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158866907160491772006-09-21T21:28:00.000+02:002006-09-21T21:28:00.000+02:00Haalo, I've been following your cheese series and ...Haalo, I've been following your cheese series and I have to tell you I love it. I love the pictures and I love the descriptions. I wish I could find the cheeses you talk about here too. I will keep looking though.Meeta K. Wolffhttps://www.blogger.com/profile/05431777565420421364noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158866249014416722006-09-21T21:17:00.000+02:002006-09-21T21:17:00.000+02:00Hi Haalo, have linked to your site, hope that's al...Hi Haalo, have linked to your site, hope that's alright.srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158857483685864562006-09-21T18:51:00.000+02:002006-09-21T18:51:00.000+02:00Gorgeous pictures as always. Very interesting abo...Gorgeous pictures as always. Very interesting about squeezing the cheese. I have never seen a cheese in that state before. I wonder if it would be possible to find here.Sarahttps://www.blogger.com/profile/14519799778366176741noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158846348418016202006-09-21T15:45:00.000+02:002006-09-21T15:45:00.000+02:00Thanks Ellie - Normandy style camemberts are the l...Thanks Ellie - Normandy style camemberts are the liquid ones like this which is why they are opened up by cutting off the tops - for Normandy style, the runnier the better - they really are decadent. I might have to get another one of this cheese and show it fully matured.<BR/><BR/>With other styles of camembert/brie, their softness is tied up with maturity level - as the cheese ages, there are Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1158844354868709572006-09-21T15:12:00.000+02:002006-09-21T15:12:00.000+02:00Those pictures are mouthwatering! As someone who k...Those pictures are mouthwatering! As someone who knows very little about cheeses and has only recently started learning about them, can I ask if all camemberts are meant to mature to liquid like this? Or is this only this particular brand?Anonymousnoreply@blogger.com