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Things To Do List.

I really need to try mimolette. According to the good folk of Les Vaches Du Tour:
Dutch style cheese, with a distinctively orange colour. It’s a huge cannonball of a cheese that could quite easily be used as a weapon. A delicious weapon. In her book 500 Cheeses, Roberta Muir notes that the aged version of the cheese is is one of only a few cheeses infested with cheese mites (not to be confused with cheesymite).

Melburnians can pick some up at either Bill’s Farm or The French Shop at the Queen Victoria Market (they gave me a taste of it the other day – run, don’t walk!), or Richmond Hill Cafe and Larder.

Anyone going past any of these places anytime soon?

Comments

( 8 comments — Leave a comment )
feyandstrange
Jul. 12th, 2012 10:22 am (UTC)
I have eaten mimolette. I forcibly restrain my OCD from knowing about the cheese mites, because yucky. It faintly resembles a good Cheddar, it's pretty hard, and it's darn tasty melted on toast or as a sauce. Orangey as artificial Cheddar, too, but IIRC it is the natural carroty dye that Cheddars used to use sometimes.

If I'd thought of the Tour in terms of gastronomy before I might have taken more interest! Raclette, Emmentaler, Bourgignon - I thought I was over last week's cheese cravings but now they're all right back again. Drools.
splodgenoodles
Jul. 12th, 2012 10:48 am (UTC)
Cool. I didn't know it was available here. And in fact, not too far from [location redacted], so now I'm on a mission.

A gastronomical approach always works for me. I haven't gotten to eat much in the way of exotic cheeses, but it's on here from 10PM to 2AM, which to my mind is the perfect time to sit down with a platter of olives, a couple of the more easily available cheeses, caviar...pickled baby octopus...um...there's been celery to lighten it all of course...random fresh greenery and fruit...oh yeah, liverwurst...fancy dried fruit and nut mixes...

All very healthy in moderation, and I'm eating them all in moderation so that's okay.


Also, #lvdt on Twitter whenever I vu des vaches.

It's embarrassingly good fun.
feyandstrange
Jul. 12th, 2012 05:41 pm (UTC)
I *think* I first saw pickled celery in Switzerland, but it seems like the kind of thing the Germans would do. I think they pickle everything that was once a plant. Like much of Northern Europe they are a bit afraid of fresh veg and not convinced they are edible unless pickled, boiled to death, or minced into oblivion.

Mmmmm Alpine cheese. For a proper Alpine plate, you want cornichons (baby pickle things) and pickled onions and some cold cuts - liverwurst fits in, dried meats of any kinds. Dried fruit and nut mix also very authentic, although the Swiss would never serve it in a restaurant, just eat it out of pocket.
splodgenoodles
Jul. 13th, 2012 08:44 am (UTC)
Pickled celery? Adding that to the list of things to try.
ilikerivers
Jul. 12th, 2012 02:51 pm (UTC)
Where is bills farm?
splodgenoodles
Jul. 12th, 2012 04:35 pm (UTC)
Turns out it's a stall at Vic Market.
liddle_oldman
Jul. 12th, 2012 07:15 pm (UTC)
Cheese mites. That could be a deal-breaker.

Though Stilton used to be judged by whether it had maggots, so perhaps mites aren't so alarming after all.
splodgenoodles
Jul. 13th, 2012 08:45 am (UTC)
Cheese mites are the reason! Yay for eating terrifying foods.
( 8 comments — Leave a comment )

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