suein56 Posted October 12, 2009 Share Posted October 12, 2009 Other half and I have just got back home after purchasing some of the cheddar on promotion in Lidl today; and I have to say, after trying a morsel that it is delicious. We went for a bike ride, as it has been such a super day here, and called in to Lidl on the way back. The cheese is produced in Leek, Staffs and is described as being ' vintage reserve' and 'a strong cheddar with a rich & intense flavour'. OH is going back tomorrow to buy some more - if there is any left!! [:)]Sue Link to comment Share on other sites More sharing options...
Mr Coeur de Lion Posted October 12, 2009 Share Posted October 12, 2009 I' ve not had cheddar in over 12 years, and only liked the mature stuff.How does it compare to Comte, which I believe is a similar kind of cheese? Link to comment Share on other sites More sharing options...
Clair Posted October 12, 2009 Share Posted October 12, 2009 Comté is nothing like Cheddar, it's a gruyère (its full name is gruyère de Comté)For my taste, the closest cheese to Cheddar is Cantal.If you like mature Cheddar, try Cantal Vieux and if you have a few more euros to spend, try the Salers. Link to comment Share on other sites More sharing options...
Cat Posted October 12, 2009 Share Posted October 12, 2009 Oooh, you pipped me at the post Clair, I was just about to post about Cantal Vieux. A lovely rich tasting, nutty, slightly crumbly cheese, and IMHO much nicer than most mass produced Cheddars Link to comment Share on other sites More sharing options...
Mr Coeur de Lion Posted October 12, 2009 Share Posted October 12, 2009 Thanks you two. As I say, 12 years has past since I last had any cheddar, so my memory of it is hazy. Comte at least looks like cheddar I guess! lol Link to comment Share on other sites More sharing options...
suein56 Posted October 12, 2009 Author Share Posted October 12, 2009 [quote user="Cat"]Oooh, you pipped me at the post Clair, I was just about to post about Cantal Vieux. A lovely rich tasting, nutty, slightly crumbly cheese, and IMHO much nicer than most mass produced Cheddars[/quote]Absolutely right. The Lidl cheddar is a mass-produced cheese with the typical softer texture than the dryer, crumbly texture of a quality cheese. But for my OH, who, from time to time at lunchtime, adores eating a cheese sandwich with home-made chutney it will fit the bill very well. Sue Link to comment Share on other sites More sharing options...
5-element Posted October 12, 2009 Share Posted October 12, 2009 The LIDL cheddar is OK - after going without the stuff for years now, it was nice to have a taste again today. I agree with likening cheddar to Cantal.. The LIDL cheddar, in terms of strength, must be somewhere between Cantal doux and Entre-Deux - I like something a little less mild, like Salers. That is so good, probably as strong as the strongest cheddar, pity it is so expensive, but at least it is artisanal! Link to comment Share on other sites More sharing options...
AnOther Posted October 12, 2009 Share Posted October 12, 2009 Curses, forgot about it completely, have you greedy swines left any for tomorrow ? Link to comment Share on other sites More sharing options...
Thebiga Posted October 12, 2009 Share Posted October 12, 2009 Both our large supermarkets Hyperu & Elerclerc stock cheddar and have done for at least the last 2 years. They stock on the shelves 'Seriously Strong' and can also get it on the delhi counter already cut to size. Bought the lidl ones today which were a lot cheaper than our usual seriously strong one. Link to comment Share on other sites More sharing options...
Poppy Posted October 12, 2009 Share Posted October 12, 2009 [quote user="AnOther"]Curses, forgot about it completely, have you greedy swines left any for tomorrow ?[/quote]Carrefour or what was the Champion Prayssac sell proper Cheddar [:D] Link to comment Share on other sites More sharing options...
britgirl Posted October 12, 2009 Share Posted October 12, 2009 I am not a great lover of cheese, but if I needed to do a cheese sauce then it had to be cheddar. If you freeze it, it's a bit crumbly, but when you are desparate...... Link to comment Share on other sites More sharing options...
Clair Posted October 12, 2009 Share Posted October 12, 2009 [quote user="britgirl"]I am not a great lover of cheese, but if I needed to do a cheese sauce then it had to be cheddar. If you freeze it, it's a bit crumbly, but when you are desparate......[/quote]I used to find cheddar too oily for my tsate when making a cheese/Mornay sauce. I tend to use Cantal and add grated Parmesan if the Cantal is not strong enough. Link to comment Share on other sites More sharing options...
Théière Posted October 12, 2009 Share Posted October 12, 2009 My favorite fromage when I am over is Ossau-Iraty lovely full flavour and not as oily as chedder Link to comment Share on other sites More sharing options...
Clair Posted October 12, 2009 Share Posted October 12, 2009 I love that and I have stopped buying it or I'd eat the lot in one day!! [:D] Link to comment Share on other sites More sharing options...
Théière Posted October 12, 2009 Share Posted October 12, 2009 Ditto, and I can get my fix in Waitrose too but at £3.00/100gram it is only for indulgent days [:)] Link to comment Share on other sites More sharing options...
suein56 Posted October 13, 2009 Author Share Posted October 13, 2009 [quote user="Clair"]I used to find cheddar too oily for my tsate when making a cheese/Mornay sauce. I tend to use Cantal and add grated Parmesan if the Cantal is not strong enough.[/quote]Exactly what I do. I used to use cheddar a lot in the UK but not having cheddar available here have had to find suitable substitutes. Now we have bought this Lidl cheddar OH and I were talking about it last night. Although the taste is agreeable, I find the texture soft and slightly oily. Perhaps my tastes are changing - after 4 years here - as I think I now prefer the dryer taste/texture of French cheeses.Sue Link to comment Share on other sites More sharing options...
Iceni Posted October 13, 2009 Share Posted October 13, 2009 [quote user="Clair"]I tend to use Cantal and add grated Parmesan if the Cantal is not strong enough.[/quote]Are you including Salers as Cantal or just Vieux ? - if so you must like it really strong.John Link to comment Share on other sites More sharing options...
Clair Posted October 13, 2009 Share Posted October 13, 2009 I can't afford Salers or Cantal Vieux!!If I could, I'd rather eat them than put them in a sauce![:D]Having read all the comments about it here and elsewhere, Mr Clair bought 4 packs of Lidl Cheddar to day (still loads of them in Brive)... Link to comment Share on other sites More sharing options...
Chancer Posted October 13, 2009 Share Posted October 13, 2009 Bah! [:@] thanks to you lot I have bought some and very good it is too [:)] and a little cheaper than my usual Comté au lait cru.Then I had no choice but to go out and buy some pickle and Lidl sliced bread, you have undone all my good work [:(]There were still 2 whole untouched boxes on the shelf at my store, what really galls me is that no more will probaby be sold (I bought 3) and they will go in the bins slashed open and covered in bleach once they are well out of date (I know this because I am a glaneur) the UK supplier footing the bill whereas I would be happy to buy them at a knock down price. Link to comment Share on other sites More sharing options...
Frenchie Posted October 13, 2009 Share Posted October 13, 2009 [quote user="Théière"]My favorite fromage when I am over is Ossau-Iraty lovely full flavour and not as oily as chedder[/quote]Ossau iraty must have been made in heaven.............. Link to comment Share on other sites More sharing options...
5-element Posted October 14, 2009 Share Posted October 14, 2009 [quote user="Chancer"] (I know this because I am a glaneur) [/quote]Do you know this forum, Chancer?http://forum.freegan.fr/ Link to comment Share on other sites More sharing options...
Théière Posted October 14, 2009 Share Posted October 14, 2009 [quote user="Frenchie"] [quote user="Théière"]My favorite fromage when I am over is Ossau-Iraty lovely full flavour and not as oily as chedder[/quote]Ossau iraty must have been made in heaven..............[/quote]I don't think it is Frenchie thats Philadelphia [:)] Link to comment Share on other sites More sharing options...
Gardengirl Posted October 15, 2009 Share Posted October 15, 2009 I want to try this wonderful-sounding cheese, Ossau Iraty. Is it so good all year, or is after the summer pasture time the best flavour? I must admit I'd never heard of it before. I'll try our cheese man on Saturday, otherwise Waitrose next week.Jo Link to comment Share on other sites More sharing options...
Clair Posted October 15, 2009 Share Posted October 15, 2009 Ossau Iraty (in French here)"Sa fabrication est saisonnière : les brebis ne donnent du lait que denovembre à juillet, parfois août. Sa période de dégustation optimales'étale de juin à novembre après un affinage de 4 à 6 mois, mais il est aussi excellent de mai à décembre.""Itsproduction is seasonal: the sheep only give milk between November andJuly, sometimes to August. The optimal sampling period extends from Juneto November after a refinement of 4 to 6 months, but it is alsoexcellent from May to December. " Link to comment Share on other sites More sharing options...
Jazzer Posted October 15, 2009 Share Posted October 15, 2009 It's worthwhile cutting Ossau-Iraty a while before eating to allow it to breath-if you can! 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