Paphos Life

HopScotch wrote: ↑Wed Feb 01, 2017 11:53 pm

Dominic wrote: ↑Wed Feb 01, 2017 5:35 pm I was SO tempted to lock it.

Power corrupts.

And absolute power corrupts absolutely.

Geoff.

Unfortunately I don't have a white cat to stroke. Would a white rabbit be acceptable?

What is Saga cheese, by the way?

A very creamy mild blue cheese from Denmark. Wikipedia says it is a mixture of Danish 'Brie' and Danish Blue, but I think it is a cheese in its own right.

You see how the threads change from restricting to 20 posts to obscure cheeses!

Devil wrote: ↑Thu Feb 02, 2017 9:24 am A very creamy mild blue cheese from Denmark. Wikipedia says it is a mixture of Danish 'Brie' and Danish Blue, but I think it is a cheese in its own right.

You see how the threads change from restricting to 20 posts to obscure cheeses!

I'm cheesed off with the whole thing.

Geoff.

Lincoln wrote: ↑Thu Feb 02, 2017 10:05 am I much prefer the Danish Brie to the French Brie.

There's no accounting for tastes; perhaps because you can't get good French cheeses here. My daughter brings us a real Reblochon on each visit; now THAT is a cheese! (There's no smilie for a strong smell!)

Dominic wrote: ↑Thu Feb 02, 2017 8:17 am Unfortunately I don't have a white cat to stroke. Would a white rabbit be acceptable?

Only to Alice I reckon.

Devil wrote: ↑Thu Feb 02, 2017 9:24 am A very creamy mild blue cheese from Denmark. Wikipedia says it is a mixture of Danish 'Brie' and Danish Blue, but I think it is a cheese in its own right.

You see how the threads change from restricting to 20 posts to obscure cheeses!

If all threads ended up talking about cheese I would be a happy man.

Incidently, do they ever do anything like cheese festivals in Paphos, where you can sample a wide selection?

Happy in Cyprus wrote: ↑Thu Feb 02, 2017 2:00 pm Our favourite place to buy cheese is Holland. Old Master Gouda is one of our favourites, but there are just so many varieties. We'll be going to Maastricht again this year, so will doubtless come back loaded down with cheeses. And fruit tarts...they are to die for!

Indeed the real Dutch cheeses and not the processed cheeses you buy here and with the fruit tarts I'm sure you mean the original Limburgse Vlaai....... Mmmmm yes to die for.

I was very impressed when I went to Switzerland and you could go into a restaurant and buy hot cheese by the melting slice.

Dominic wrote: ↑Thu Feb 02, 2017 4:19 pm I was very impressed when I went to Switzerland and you could go into a restaurant and buy hot cheese by the melting slice.

That was raclette, usually served with a hot spud. The best cheese for that is Bagnes, but it is usually too expensive and other cheeses from the Canton of Valais are more common. Having lived there for 35 years in the next canton (Vaud), we still have raclette and fondue regularly (cheeses brought over by daughter/grandchildren when visiting).

Now then Brian. . . . . . . . . .aren't you glad you were made to go 'off topic?.

Maggie B

Devil wrote: ↑Thu Feb 02, 2017 4:38 pm That was raclette, usually served with a hot spud. The best cheese for that is Bagnes, but it is usually too expensive and other cheeses from the Canton of Valais are more common. Having lived there for 35 years in the next canton (Vaud), we still have raclette and fondue regularly (cheeses brought over by daughter/grandchildren when visiting).

Aha! At least I know what this one is all about
We got to sample the Raclette just this weekend whilst visiting our friend in Jersey (Channel Islands) to celebrate a special birthday with her.
We went to a little place called Mellow Yellow in St. Aubin where our friend had arranged an evening with the hot griddles, 2 kinds of meat (one similar to Parma Ham / Prosciutto and the other like a dry salami). Served up with vegetables on skewers which you put on the hot plates and little spades with paddles to melt the cheese below the griddle and lots of small potatoes. Washed down with some Breton cider - all very nice indeedy!

No, what I had was a huge slab of cheese carved from, well basically, spit-roast cheese.

I can't remember what I had with it, just the overwhelming cheesiness. You could either buy it by the slice or pay for all you can eat, which cost the same as three slices. I opted for all you can eat, because it looked just awesome, but I couldn't manage more than three slices anyway. They were big.

Dominic and Jules. . . . . . . I can't wait to see what Dev has to say on the matter. Many many years ago - we had a tinsy winsy tiny bit of a 'spat' about how best to cook Roast Beef. I know I was right but unfortunately, so was he . How flipping annoying is that????

Of course personal taste comes into it but, as well as the weather, this old geezer knows his grub.

MB

Austin7 wrote: ↑Fri Feb 03, 2017 8:55 am Gina, at her new restaurant Sunflower, serves raclette and also sells the cheese on her deli counter.

And if you want another cheese she will order, like the delicious Mont d'Or - lovely cheese - if prepared in the oven with garlic and wine.

By the way, Gina doesn't own this restaurant, just running the delicatessen.