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  #741  
Old 07.03.2017, 15:07
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Re: The British Cheese Centre of Switzerland

It´s definitely worth a try, will do that next time and see how that tasts!
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  #742  
Old 07.03.2017, 15:24
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Re: The British Cheese Centre of Switzerland

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Thank you Grumpy, I knew I could rely on you to give me a proper answer! TAa muchly!!

Okay, if it is only a few drops one needs (from the pic the cheese looked quite very brown, so I thought it needs much more)

Actually, I do the dip bread in Kirsch and then into the melted cheese thingy(maybe it's a Swiss thing I don't know) but, definitely wouldn't do that with a Single Malt, but why not with a run of the mill Jack D. or Johnny W.....
It's brown because you make the fondue with black beer, Russian Imperial Stout is best. The whisky is just for a little aroma and for bread dipping. It is incredibly moreish!
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  #743  
Old 07.03.2017, 15:49
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Re: The British Cheese Centre of Switzerland

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It's brown because you make the fondue with black beer, Russian Imperial Stout is best. The whisky is just for a little aroma and for bread dipping. It is incredibly moreish!
AHA! Well, Beer flavoured Fondue I know and had many times, but not made with stout(ish) beer....... another thing just learnt and to try out then
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  #744  
Old 09.03.2017, 17:04
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Re: The British Cheese Centre of Switzerland

grumpy, when you created the crumpets, did you take fresh yeast or instant?
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  #745  
Old 09.03.2017, 19:01
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Re: The British Cheese Centre of Switzerland

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grumpy, when you created the crumpets, did you take fresh yeast or instant?
Instant
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  #746  
Old 06.05.2017, 12:12
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Re: The British Cheese Centre of Switzerland

If you're in Zug today and fancy a free wine and cheese tasting, head to Moevenpick Wine. They have over 20 wines open for tasting and we're there with some very special British artisan cheeses including Isle of White Blue, Tor raw goat from Somerset and Bluemin White from North Yorkshire!


Last edited by grumpygrapefruit; 07.05.2017 at 12:48. Reason: silly typos
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  #747  
Old 06.05.2017, 14:37
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Re: The British Cheese Centre of Switzerland

Sounds good Grumps - wish more such tastings would take place in my part of Switzerland!


Didn't receive any tickets for the Whiskey Train tombola - guess my number didn't turn up! Better luck next time perhaps?
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Old 08.05.2017, 10:53
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Re: The British Cheese Centre of Switzerland

I forwarded your details and really really recommended you to Martin Monnier, of ww.whistkytime.ch in Studen. To organise a cheese etc. tasting and sale,together with his whiskies sometime this year! Hope this comes to pass!!

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  #749  
Old 11.05.2017, 13:57
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Re: The British Cheese Centre of Switzerland

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Sounds good Grumps - wish more such tastings would take place in my part of Switzerland!


Didn't receive any tickets for the Whiskey Train tombola - guess my number didn't turn up! Better luck next time perhaps?
We might be back at Moevenpick Wine in Cressier and / or Geneva later this year, I'll keep you posted. And sorry you didn't win the Whisky Train tickets, we had over 200 entries but we will be doing the same next year.

Right now we have our best selling Godminster Cheddar 400gr Hearts on Sale. Just 25.00 each instead of 31.00. Buy online or at our shop in the Viadukt Market in Zürich. Godminster is a modern interpretation of Cheddar, a little softer and sweeter than traditional cloth bound cheeses - and a million miles away from industrial block cheeses in the supermarkets.

https://britishcheese.ch/shopback.ht...0gr-heart.html

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  #750  
Old 28.06.2017, 15:42
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Re: The British Cheese Centre of Switzerland

Yes I'm indulging in the prey of a shopping trip at grumpy's again and wonder .... why does his Strawberry Jam actually taste like strawberries like none has in years? I suspected at least 2000 E's but I checked, there is none!

Beware, clotted cream is addictive ..... is there an equivalent for this in Switzerland?
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  #751  
Old 28.06.2017, 15:54
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Re: The British Cheese Centre of Switzerland

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Beware, clotted cream is addictive ..... is there an equivalent for this in Switzerland?
Yes its from Gruèyer: https://www.la-gruyere.ch/en/P10362/...e-double-cream
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  #752  
Old 28.06.2017, 16:00
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Re: The British Cheese Centre of Switzerland

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Yes I'm indulging in the prey of a shopping trip at grumpy's again and wonder .... why does his Strawberry Jam actually taste like strawberries like none has in years? I suspected at least 2000 E's but I checked, there is none!

Beware, clotted cream is addictive ..... is there an equivalent for this in Switzerland?
Nice to see you again yesterday!

No, not really. Creme de Gruéyer makes an OK substitute if you're really stuck (mixing it with Mascarpone gets it a bit closer), but Clotted Cream is unique, much thicker, sometimes as thick as butter.
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  #753  
Old 28.06.2017, 16:14
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Re: The British Cheese Centre of Switzerland

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Nice to see you again yesterday!



No, not really. Creme de Gruéyer makes an OK substitute if you're really stuck (mixing it with Mascarpone gets it a bit closer), but Clotted Cream is unique, much thicker, sometimes as thick as butter.
Thanks you too. I enjoyed the beer even though it had a scary name. LOL

I discovered crème double a few weeks ago (thanks to the EF thread about cooking) and nope, it's not the same.
Ah well, it's probably better for my looks if I can only get it at grumpy's every few months anyway .....
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Old 28.06.2017, 16:23
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Re: The British Cheese Centre of Switzerland

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Yes I'm indulging in the prey of a shopping trip at grumpy's again and wonder .... why does his Strawberry Jam actually taste like strawberries like none has in years? I suspected at least 2000 E's but I checked, there is none!

Beware, clotted cream is addictive ..... is there an equivalent for this in Switzerland?
There was a discussion a while ago about making clotted cream (mostly between Minimia and myself, in one of the scones threads); several recipes say to bake full-fat cream overnight in the oven but I've found that the best results come from slowly cooking it in a double-boiler. It takes hours, but is definitely worth the trouble!

Horribly addictive, but sooo good.
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Old 29.06.2017, 16:28
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Re: The British Cheese Centre of Switzerland

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There was a discussion a while ago about making clotted cream (mostly between Minimia and myself, in one of the scones threads); several recipes say to bake full-fat cream overnight in the oven but I've found that the best results come from slowly cooking it in a double-boiler. It takes hours, but is definitely worth the trouble!

Horribly addictive, but sooo good.
There are a few ways like that to make a sort of Clotted Cream at home, for the real stuff they use raw Jersey milk which is heated to about 75 degrees (it's often referred to as "scalding") and then left to cool for 24 hours when the fat "clots together" and the watery whey is tapped off.

It's almost half way between double cream and butter and slightly sour. The beauty of Scones and CC is the scones are savoury (or slightly salty), the cream slightly sour and the jam sweet of course. With warm scones (where they become light and fluffy) and cold cream and jam, the combination is hard to resist.
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Old 29.06.2017, 16:42
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Re: The British Cheese Centre of Switzerland

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There was a discussion a while ago about making clotted cream (mostly between Minimia and myself, in one of the scones threads); several recipes say to bake full-fat cream overnight in the oven but I've found that the best results come from slowly cooking it in a double-boiler. It takes hours, but is definitely worth the trouble!

Horribly addictive, but sooo good.
Naaa, having a beer at the mousetrap and then just trott off with the ready made cc is much more appealing to me.


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.......
It's almost half way between double cream and butter and slightly sour. The beauty of Scones and CC is the scones are savoury (or slightly salty), the cream slightly sour and the jam sweet of course. With warm scones (where they become light and fluffy) and cold cream and jam, the combination is hard to resist.
You know how to sell your stuff but luckily I still have one scone, some cc and lots of jam ......
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Old 29.06.2017, 17:01
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Re: The British Cheese Centre of Switzerland

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It's almost half way between double cream and butter and slightly sour. The beauty of Scones and CC is the scones are savoury (or slightly salty), the cream slightly sour and the jam sweet of course. With warm scones (where they become light and fluffy) and cold cream and jam, the combination is hard to resist.


Aaarrrghhh, I want that NOW! ...... in Lucerne right now so no chance....
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  #758  
Old 29.06.2017, 17:17
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Re: The British Cheese Centre of Switzerland

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There are a few ways like that to make a sort of Clotted Cream at home, for the real stuff they use raw Jersey milk which is heated to about 75 degrees (it's often referred to as "scalding") and then left to cool for 24 hours when the fat "clots together" and the watery whey is tapped off.

It's almost half way between double cream and butter and slightly sour. The beauty of Scones and CC is the scones are savoury (or slightly salty), the cream slightly sour and the jam sweet of course. With warm scones (where they become light and fluffy) and cold cream and jam, the combination is hard to resist.
You're preaching to the choir... my homemade scones, clotted cream and jams are all excellent.
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  #759  
Old 14.07.2017, 09:38
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Re: The British Cheese Centre of Switzerland

I have a new cheese, Black Cow is made in Dorset, it's a modern style waxed cheddar, similar to Godminster but slightly stronger, less fruity flavours and until the end of August I'm selling them for 10.00 for a 200gr cheese (there are also 80gr babies and 900gr large cheeses for cutting).

But what's really interesting is they are the first cheesemakers anywhere to use the Whey for making Vodka. Sounds a gimmick but the vodka is getting rave reviews. I have the 70cl bottles for 57.50 (Globus have it too for 59.00 I think).

I also have some little gift boxes of a mini 50cl Vodka Bottle with an 80gr cheese, these are 16.00. All cheese and Vodka is at the Viadukt and the cheeses are in our online shop now.

Black Cow



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Old 18.07.2017, 20:40
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Re: The British Cheese Centre of Switzerland

HA! It's the bits he hides in the shelfs on the back wall of his stall, facing away from the shop, you gotta pay attention to as well!

I bought Lemon Curd - the time before last actually - left it standing around, not really knowing what to do with it.
Well, tonight I found out this is heaven (or what ever x-rated thing you can imagine) in a glass!
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