maude Posted December 9, 2006 Share Posted December 9, 2006 Inser the word cookingafter French,last line.Apologies Link to comment Share on other sites More sharing options...
Dick Smith Posted December 9, 2006 Share Posted December 9, 2006 Why not edit the other post and delete this one, rather than run two threads? Link to comment Share on other sites More sharing options...
Cassis Posted December 9, 2006 Share Posted December 9, 2006 You could always weave them together - weft and warp. Link to comment Share on other sites More sharing options...
Dick Smith Posted December 9, 2006 Share Posted December 9, 2006 And woof. Link to comment Share on other sites More sharing options...
Cassis Posted December 9, 2006 Share Posted December 9, 2006 Arf, arf! You shuttle your woof, ah'll shuttle me weft! Link to comment Share on other sites More sharing options...
Dick Smith Posted December 9, 2006 Share Posted December 9, 2006 Is that a flying shuttle in your pocket, Mr Arkwright, or are you just pleased to see me?To attempt a serious answer to the question - France has such a range of quality cheeses that they simply don't see the need to import them, except for specialist customers (so it can be found on the comptoirs irlandaises sometimes). I can't disagree with them. Have you tried a Petit Breton? (Sp?) which can be quite Cheddar-like. Link to comment Share on other sites More sharing options...
Cassis Posted December 9, 2006 Share Posted December 9, 2006 No, it's your mule, Mr Crompton.With hundreds of varieties of their own, foreign cheeses other than those which are totally different (e.g.mozarella) don't get much of a look in. Not so much protectionism as preferring local produce. Link to comment Share on other sites More sharing options...
Lori Posted December 10, 2006 Share Posted December 10, 2006 Only within the past couple of months can we now find shredded mozzarella cheese (the kind used on Pizzas, not the round in water type). You could find the odd block here and there, but it was a pain to shred, even with a food processor (too moist). So, now LeClerc and Auchan are carrying the shredded version - hooray ! I believe it is made by a French company. Link to comment Share on other sites More sharing options...
Cassis Posted December 10, 2006 Share Posted December 10, 2006 Sorry, Lori - never seen shredded mozarella. Jude just slices it finely. Not sure how you would grate it without making a heck of a mess, though I know there are recipes that specify it grated (mainly American, but I found a couple in French. None in Italian, assuming mozzarella grattata is correct Italian terminology). Link to comment Share on other sites More sharing options...
samdebretagne Posted December 10, 2006 Share Posted December 10, 2006 I have shredded mozzarella in my fridge now - I started seeing about 7 or 8 months ago. It's the Santa Lucia brand, and comes in packets of 150g. It's available in all of my local grocery stores (Carrefour, Leclerc, Monoprix, and Intermarché), though we all know that French supermarkets never stock the same thing because they're franchised. Incidentally enough, in Spain, the store brand of Carrefour offers shredded mozzarella, so there's no reason why they couldn't sell it in France too.... Link to comment Share on other sites More sharing options...
Cassis Posted December 10, 2006 Share Posted December 10, 2006 Apparently dry mozarella that you can grate is probably an invention of the American processed food industry - see here:http://www.cheftalk.com/forums/showthread.php?t=14557 Link to comment Share on other sites More sharing options...
Albert the InfoGipsy Posted December 10, 2006 Share Posted December 10, 2006 Dick Smith wrote: " Have you tried a Petit Breton? (Sp?) which can be quite Cheddar-like."Dick, you've met my brother in law? Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted December 10, 2006 Share Posted December 10, 2006 Or, since you live in the Vendée....this. Link to comment Share on other sites More sharing options...
Dick Smith Posted December 10, 2006 Share Posted December 10, 2006 [quote user="Albert the InfoGipsy"]Dick Smith wrote: " Have you tried a Petit Breton? (Sp?) which can be quite Cheddar-like."Dick, you've met my brother in law?[/quote]Is he mature, crusty and almost spherical? Link to comment Share on other sites More sharing options...
Logan Posted December 10, 2006 Share Posted December 10, 2006 I thought Cantal was the closest thing to Cheddar. Not the Cantal doux but the other one. So long now since I had any Cheddar. I always think of it being a bit soapy, but quite good for cooking with. Link to comment Share on other sites More sharing options...
Dick Smith Posted December 10, 2006 Share Posted December 10, 2006 Never had it on sprouts, then?Where is Maude, after asking the question, what are her thoughts? Link to comment Share on other sites More sharing options...
Cassis Posted December 10, 2006 Share Posted December 10, 2006 [quote user="Logan"]So long now since I had any Cheddar. I always think of it being a bit soapy, but quite good for cooking with.[/quote]And toasties. We can carry on without the OP. Then if it drifts it's not our fault. [;-)] Link to comment Share on other sites More sharing options...
Dick Smith Posted December 10, 2006 Share Posted December 10, 2006 Good point. Are you a Worcestershire Sauce kind of chap? Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted December 10, 2006 Share Posted December 10, 2006 For anybody within easy access of the markets in and around St Cyprien (24, Sarlat, le Buisson, La Bugue etc) should go and see Annette the cheese woman (Dutch, tall, striking looks) who sells cheese on all the local markets.She has some wonderful cheddar and stilton atm, plus lots of other interesting cheeses including some 70% brie.No business (or other connections) just a very satisfied customer. Link to comment Share on other sites More sharing options...
JSA Aude Posted December 10, 2006 Share Posted December 10, 2006 Have recently seen cheddar in the Geant Supermarket, Carcassonne. Link to comment Share on other sites More sharing options...
cooperlola Posted December 10, 2006 Share Posted December 10, 2006 Super U in Mamers sells it. A rip off. I find Mimoulette a good sub' for cooking. Link to comment Share on other sites More sharing options...
Jonzjob Posted December 10, 2006 Share Posted December 10, 2006 A cheese we love that does taste a bit like Cheddar is Lagiole. It's a cows cheese and if you can get the lait cru it's even better. Yum, yum!! Cantal is also similar and good too... Link to comment Share on other sites More sharing options...
Dick Smith Posted December 10, 2006 Share Posted December 10, 2006 So we've got five or six cheeses which we reckon are as good as Cheddar and pretty Cheddar-like.Now, what was the original problem? Link to comment Share on other sites More sharing options...
cooperlola Posted December 10, 2006 Share Posted December 10, 2006 As the OP moved here I assume it wasn't for a lack of a spirit of adventure, Dick. Link to comment Share on other sites More sharing options...
Cassis Posted December 10, 2006 Share Posted December 10, 2006 [quote user="Dick Smith"]Good point. Are you a Worcestershire Sauce kind of chap?[/quote]Sorry to disappoint, but no. I prefer a bit of raw onion. Raclette cheese is not bad in a toastie and as you no doubt know there are lots of flavours. The only problem is that it honks the house out. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now