My thanks to @OzPiper for the heads up, finally got round to snagging myself a slab of Montgomery. Now this is a cheddar. Wow.
Cheese
- Thread starter BingBong
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Looks like a nice hunk.
I'll take a fat slice (or entire round) of Lincet, Delice de Bourgogne or Fromager d'Affinois any day. Love them French triple creams! Also, well-aged blues.
I'll take a fat slice (or entire round) of Lincet, Delice de Bourgogne or Fromager d'Affinois any day. Love them French triple creams! Also, well-aged blues.
d’Affinois and Delice de BourgogneLooks like a nice hunk.
I'll take a fat slice (or entire round) of Lincet, Delice de Bourgogne or Fromager d'Affinois any day. Love them French triple creams! Also, well-aged blues.
Absolutely THE BEST
That looks so good, like really good cheese does. Dare I ask what the likes of something like that will cost me?
We French do make some delicious cheeses.Looks like a nice hunk.
I'll take a fat slice (or entire round) of Lincet, Delice de Bourgogne or Fromager d'Affinois any day. Love them French triple creams! Also, well-aged blues.
The sad thing with getting older is developing lactose intolerance 
It's worst with cream, but recently it's also with full cream milk and yoghurt.
When it comes to cheese, I look at the hunk of cheese and go "you know what - you too good to pass up. I'll deal with the consequences later !"
It's worst with cream, but recently it's also with full cream milk and yoghurt.
When it comes to cheese, I look at the hunk of cheese and go "you know what - you too good to pass up. I'll deal with the consequences later !"
Same boat, paired with IBS it's pure hell. I do like goat cheese with blackberries though.
lactose intolerance, worth a quick search since I can't remember, but my cousin uses it
Edit: lactase enzyme supplements
Lactase Capsules & Tablets: Uses & Side Effects
Lactase is an enzyme that helps your body digest lactose. You’ll find lactose in dairy foods like milk and cheese.
my.clevelandclinic.org
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Lactase tablets and lactose-free milk helped for a few years.
But they stopped working for me @ 12 months ago.
I'm OK if I have a teeny amount of milk, but have to be careful with the quantity.
I have less problems with commercial yoghurts and ice-cream - probably to do with the stabilisers/extenders/general crap used in the manufacturing process.
"Proper" yoghurt and ice-cream is a no-go.
But they stopped working for me @ 12 months ago.
I'm OK if I have a teeny amount of milk, but have to be careful with the quantity.
I have less problems with commercial yoghurts and ice-cream - probably to do with the stabilisers/extenders/general crap used in the manufacturing process.
"Proper" yoghurt and ice-cream is a no-go.
If you lived in the UK, it's about £12 for a half pound. 250g here was £12.70, which is actually pretty reasonable at today's prices.
It would probably have to be smuggled into the USA.
Mouthwatering; suits my taste for sure !
No (cheese) mountain too high.
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I'd heard from several sources that aged hard cheeses have significantly less, almost no, lactose. In fact, the daughter of the woman who used to own this house is a nurse, and she's quite lactose intolerant but (to my surprise) would take a bit of Parmesan and aged Gouda now and again.The sad thing with getting older is developing lactose intolerance
It's worst with cream, but recently it's also with full cream milk and yoghurt.
When it comes to cheese, I look at the hunk of cheese and go "you know what - you too good to pass up. I'll deal with the consequences later !"
A Guide to Lactose-Free and Low-Lactose Aged Cheeses for Dairy Lovers | Gardners Wisconsin Cheese and Sausage A Guide to Lactose-Free and Low-Lactose Aged Cheeses for Dairy Lovers - https://share.google/Co3ERD90p6YiEFV56
You’re absolutely right.
I’m generally fine with hard cheese, as long as I don’t pig out.
Soft cheese is more of a challenge
Hair loss and a beer gut aren’t the only benefits (?) of ageing
Now you have to track down a piece of Stichelton.
Stichelton is not permitted to be designated as Stilton as it is made with unpasteurised milk.
Look for a slab that is not overly mature as it will be drier and lose creaminess