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  #661  
Old 15.12.2016, 18:55
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Re: The British Cheese Centre of Switzerland

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Singular even better

Depends how old they are i guess
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  #662  
Old 15.12.2016, 19:46
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Re: The British Cheese Centre of Switzerland

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I will put a mousetrap in the mailbox!

I have a cunning plan......
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  #663  
Old 17.12.2016, 11:18
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Re: The British Cheese Centre of Switzerland

If you're in Zürich today and need warming up, we have a Port wine expert here from 12 - 6 giving free tastings of 6 port wines with a selection of some amazing British Blues. We have about 10 Port and Portuguese Moscatel wines on sale from under 20.00 to over 80.00 a bottle.

Plenty of Mince Pies left but we are running low on Christmas Cakes and Puddings.

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  #664  
Old 09.01.2017, 09:21
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Re: The British Cheese Centre of Switzerland

There are new opening times at the Viadukt Market this year, now it's 09.00 - 20.00 Mon - Sat.

And if you've ever wondered about if your cheese rinds are edible (almost all are!), my latest blog post "To Rind or not to Rind" should answer all your questions! (and it's not just related to British cheese)

The Cheesemans Mongerings.
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  #665  
Old 09.01.2017, 09:41
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Re: The British Cheese Centre of Switzerland

Regarding "Cooking with Rinds", parmesan rinds become soft in the minestrone and are easily edible, though it takes more than a few minutes for them to soften properly. Delicious!

Tom
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  #666  
Old 09.01.2017, 09:46
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Re: The British Cheese Centre of Switzerland

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Regarding "Cooking with Rinds", parmesan rinds become soft in the minestrone and are easily edible, though it takes more than a few minutes for them to soften properly. Delicious!

Tom
I've never tried that, just dropped them in for a few minutes to add some flavour, but next time I'll try your suggestion, thanks!
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Old 09.01.2017, 09:58
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Re: The British Cheese Centre of Switzerland

I usually cook most of them separately in some of the broth as my wife finds it makes the minestrone too cheesy if I use too many pieces for too long (too cheesy, what a concept), and add them back to mine.

Tom
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  #668  
Old 09.01.2017, 10:56
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Re: The British Cheese Centre of Switzerland

I find the red rind on the Godminster a bit flavourless, to be honest. Do you have any tips?
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  #669  
Old 09.01.2017, 11:00
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Re: The British Cheese Centre of Switzerland

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I find the red rind on the Godminster a bit flavourless, to be honest. Do you have any tips?
Your best bet is to place them in a pan - warm until very soft then pour into a mould with a piece of string held centrally.

Once set this can then be mounted in a holder - lit - and then marshmallows toasted (slowly) over it.
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  #670  
Old 09.01.2017, 11:01
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Re: The British Cheese Centre of Switzerland

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There are new opening times at the Viadukt Market this year, now it's 09.00 - 20.00 Mon - Sat.

And if you've ever wondered about if your cheese rinds are edible (almost all are!), my latest blog post "To Rind or not to Rind" should answer all your questions! (and it's not just related to British cheese)

The Cheesemans Mongerings.
Thanks for this interesting article.

Aren't some rinds also inedible because they are chemically treated?

As in containing a dusting of something to keep away the rodents?

Or containing some artificial colouring that makes them look artsy and authentic but that you shouldn't be ingesting too much of?

(and its not the waxed rinds I'm thinking of here)

Or is this urban legend?
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  #671  
Old 09.01.2017, 11:20
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Re: The British Cheese Centre of Switzerland

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Thanks for this interesting article.

Aren't some rinds also inedible because they are chemically treated?

As in containing a dusting of something to keep away the rodents?

Or containing some artificial colouring that makes them look artsy and authentic but that you shouldn't be ingesting too much of?

(and its not the waxed rinds I'm thinking of here)

Or is this urban legend?
As I mention in the article, some mass produced hard cheeses uses a chemical or parafin based wax to harden and polish the rind so you have to careful with these (no way of knowing for sure other than asking the cheese factory - but if the hard rind looks too shiny - and the cheese was supermarket price - I wouldn't risk putting it in your soup).

But I certainly haven't heard of any chemicals being used on the rind to keep rodents away. Most cloth bound traditional cheddars, Red Leicesters and Cheshire cheeses can be attacked by cheese mites, little insects that chew into the cloth rind and create a lot of dust - maybe it's this dust created the urban legend. The serious cheese makers don't worry about them too much as they let in some oxygen which gives occasional blue rinds which some people like, and others don't.
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  #672  
Old 25.01.2017, 10:19
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Re: The British Cheese Centre of Switzerland

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Thanks for this interesting article.

Aren't some rinds also inedible because they are chemically treated?

As in containing a dusting of something to keep away the rodents?

Or containing some artificial colouring that makes them look artsy and authentic but that you shouldn't be ingesting too much of?

(and its not the waxed rinds I'm thinking of here)

Or is this urban legend?
Further to your question, a useful comment on my Blog post wrote "I usually eat the rind if it tastes OK, unless it has been treated with the anti-fungal antibiotic, natamycin (E235). The Swiss consumer magazine K-Tipp has had several articles on this over the years, the most recent containing a recommendation from German authorities to discard the top 5mm of the rind. Apparently the natamycin wash only penetrates about a millimetre into the cheese, so the rest isn't affected."

I found an article in 20Minuten who proudly claim that Swiss commercial cheese producers here voluntarily do not spray their cheese rinds with Natamycin but it is not forbidden.
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Old 25.01.2017, 10:24
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Re: The British Cheese Centre of Switzerland

To help you celebrate Robbie Burns Day today, I'm offering 10% off all Scottish cheeses (inc my Scottish Fondue mix) and Scottish Oatcakes (today and only at the Viadukt market in Zürich).


From bottom left clockwise - Auld Lochnagar, Ardmore, Hebridean Blue and Isle of Mull - all very special raw milk artisan cheeses.

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  #674  
Old 25.01.2017, 16:50
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Re: The British Cheese Centre of Switzerland

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To help you celebrate Robbie Burns Day today, I'm offering .....
When's crumpet day?
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  #675  
Old 25.01.2017, 17:14
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Re: The British Cheese Centre of Switzerland

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When's crumpet day?
I'm working on it..... you'll hear about it here!
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  #676  
Old 26.01.2017, 22:47
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Re: The British Cheese Centre of Switzerland

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I'm working on it..... you'll hear about it here!
I count on you!
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  #677  
Old 30.01.2017, 19:23
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Re: The British Cheese Centre of Switzerland

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When's crumpet day?
I heard they're good!

Grumpy, do you by any chance carry Gubbeen cheese?
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  #678  
Old 30.01.2017, 19:36
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Re: The British Cheese Centre of Switzerland

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I heard they're good!

Grumpy, do you by any chance carry Gubbeen cheese?
I do from time to time, it's a little hard to get hold of as it's from Ireland but I saw it on a London based wholesalers list today so I'll try to get more soon. Do you know it? It is very good!
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Old 30.01.2017, 20:19
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Re: The British Cheese Centre of Switzerland

These Gubbeen cows seem to live the life of Riley Grumps! Up all night eating and drinking, and then rolling home at 6 in the morning! Can't be bad!


Please let me know if you manage to procure some of this deliciously-sounding cheese, as I would love to sample it!
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Old 30.01.2017, 20:29
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Re: The British Cheese Centre of Switzerland

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I do from time to time, it's a little hard to get hold of as it's from Ireland but I saw it on a London based wholesalers list today so I'll try to get more soon. Do you know it? It is very good!
Yes I do. Just by coincidence, I ran across an interesting article about it and thus I wanted to refresh my memory and my palates. Please do drop us a line when it arrives.
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bagels, british cheese, cheddar, cheese, english cheese, scottish cheese, shopping, stilton, viadukt, welsh cheese




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