CAMEMBERT OR BRIE.

Recipes and techniques for soft cheese.

Postby Rik vonTrense » Mon May 29, 2006 1:58 pm

Thats great Jen....I will have to give you your cheesemakers star.

Nice ermine coat........

Just out the oven at 2.45pm 400grm white cobs made with buttermilk....I'll cut one when they have cooled a bit...


Image



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Postby Wohoki » Mon May 29, 2006 2:38 pm

Mmmmmmmmm.





(And that's for the two of you: get together and send me a sarnie :D )
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Postby jenny_haddow » Mon May 29, 2006 6:33 pm

Rik, I shall wear my star with pride!

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Postby Rik vonTrense » Wed May 31, 2006 9:07 am

Well there has to be a first time for everything...............

BUT I HAVE NEVER COME ACROSS THIS BEFORE...............

Being the holiday weekend my other part of the family had gone to Bolton to see long lost other Grandpappy..........very recently found by my Son in law who was the result of a clandestine party thirty years ago attended by his parents who were teenagers...........

However good relations seem to abound after the first contact (sounds like something out of Voyages of the Enterprize) and Daddykins turns out to be a professional chef who has worked extensively with Gordon Ramsey and others of like idiom.......he also claims that AWT (Antony Worrel-Thompson) can't cook for toffees.

It seems a very strange coincidence that AWT nicknamed "Wazza" by his close associates has the same nickname as my grandson Warren who is also called Wazza....but I assure you there is no connections there and the nickname is purely coincidental.,,,,not even a freudian slip.

I digress........

reason for the post is MAGGOTS,

Bloody maggots in my last stilton made in the collander mold.

As it was a quiet weekend I got on with other things with making a three gallon Gouda and breads and scones besides cutting up my Wiltshire Ham
and never bothered to turn the cheeses of which the youngest is now three weeks old.

But I took it down and removed the loose fitted lid anfd turned over the cheese............lo and behold there they were.............all wriggling furiously....fat white maggots with black heads.

Now was I cultivating the Scicilian Casu marzu but it would seem not the inhabitants of of a pecorino Sardo but ordinary non jumping blue bottle larvae.


True blue Stilton is made in the Vale of Belvoir and the Dove Valley, according to traditional methods, and is protected by a Certification trade mark. In fact Stilton was never made at Stilton at all, but it was there, at the historic Bell Inn on the Old North Road, that it was first offered in quantity to stagecoach travellers, by a Mrs. Paulet. Its fame spread, although Daniel Defoe described it as: "Brought to the table with mites and maggots round it so thick, they bring a spoon with them to eat the mites with".


As my Gouda wqas out of it's brine bath the offending maggots were taught to swim with the stilton in the gouda brine bath for half an hour.

I am in two minds now what to do with the cheese which I assume is still okay.


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Postby Fallow Buck » Wed May 31, 2006 10:03 am

I'd chuck it straight in the bin!! along with the brine bath.

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Postby Wohoki » Wed May 31, 2006 10:55 am

My mum paid to see a cooking demonstration by AWT once and was so disapointed that she demanded and got a refund for the day. He burned pans, can't use a knife for anything more technical than buttering toast (when his chef's knife blunted he got out a new one, ignoring the steel on the bench next to him) and all he cooked was (in my mothers words, and she taught me all the basics of kitchen-craft) "a bloody ordinary shepards pie". He was rude to folk who asked questions, and acted a complete "tw#t". You can replace the # with the vowel of your choice, but I think you know the one I mean :wink:

As to your maggots Rik, I'd tend to agree with FB: maggots are little bacteria factories. I can understand the disapointment, tho', as maggots got at my Stilton as well a week ago, but I just told them to get out of the kitchen and leave Daddies stuff alone.
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Postby saucisson » Wed May 31, 2006 11:35 am

Wohoki wrote:acted a complete "tw#t". You can replace the # with the vowel of your choice, but I think you know the one I mean :wink:.


Not a twit then...
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Postby Wohoki » Wed May 31, 2006 11:56 am

Not a twut either :lol:
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Postby Fallow Buck » Wed May 31, 2006 12:21 pm

Im confused.....

what's a twot?
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Postby Wohoki » Wed May 31, 2006 12:25 pm

Oh, dear me. Where were you brought up?

:lol:
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Postby Wohoki » Wed May 31, 2006 12:27 pm

(Kind of narrows it down a bit, doesn't it, :lol: :lol: .)
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Postby pokerpete » Wed May 31, 2006 12:32 pm

Wohoki wrote:Not a twut either :lol:


If you use your best posh accent the word is twet.
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Postby Wohoki » Wed May 31, 2006 12:34 pm

:D -conv-
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Postby saucisson » Wed May 31, 2006 1:06 pm

I think we're left with y or a :D
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Postby jenny_haddow » Wed May 31, 2006 1:10 pm

Went to a restaurant owned by said tw*t in London. Not impressed at all, and the bill! Well, I don't mind paying top whack for the best, but this was dismal fare.
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