Home Forums Food & Drink Help with blue cheese

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  • #481120
    Anonymous
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    • Scout
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    For the first time I’m going to try and make a dish I like a lot. It needs 100g of CRUMBLED blue cheese. I’ve tried Roquefort but it is just “slimey” and spreads like a paste on my fingers. Can anyone with more knowledge help me to find a crumbly blue cheese? :unsure:

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    #481136
    Fruitcake
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    St Augur might be okay, I’m sure that Babeth will confirm when she is next online.

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    #481173
    tigre
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    I think that St Augur may be a bit moist from what I can remember. :unsure:

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    #481177
    Babeth
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    The trouble with the cheese is it is sold in plastic packaging and this is what makes it “slimey”. If you take it out from the packet and let it in your fridge, it will dry a bit, but you need not to bother about the smell. I mainly use blue cheese for sauce, so the texture doesn’t matter too much. Have you tryed Bleu d’Auvergne (a slice of a big cheese, not the little roundy one) ?

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    #481179
    Roger Wood
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    That shape is very similar to Fourme D’Ambert, Babeth.

     

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    #481183
    Anonymous
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    • Scout
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    Thank you all very much.  Looking round the cheese section with my gormless “English” look on and finished up being told to use Blue D’Auvergne. Was it you Babeth? Anyway it is all waiting to go into the oven to finish off and crisp up on top. Unfortunately I’ve just seen that the quantities I’ve used are for six! :-)

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    #481184
    Fruitcake
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    Ahh yes that’s the one I was thinking of Babeth, but I was thinking of the roundy one!! Of course St. Augur is the one in the triangular shaped box and yes tigre it is moist!

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    #481194
    Babeth
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    Yes you’re right, Fourme d’Ambert it is (Ambert is in Auvergne), and no It wasn’t me Radon because I haven’t been shopping today. Saint Agur is my favourite to make sauce :good:

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    #481210
    Babeth
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    By the way Radon, what is your dish ? (not that I’m curious :whistle: )

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    #481269
    tournesol
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    Fourme d’Ambert is nice to cook with, I use it in a pear and blue cheese quiche, it’s not too strong, but tasty and softens keeping its form.

    Hope your dinner turned out well, Radon.

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    #481291
    Stinky
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    Radon, if you freeze blue cheese, and it freezes well, on defrosting it loses it’s creaminess and so is a bit crumblier but not losing taste.

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    #481336
    Anonymous
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    • Scout
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    It is a  bacon (in Brittany use lardons) cheese and pasta bake. Three cheeses, my favourite food, blue, mozarella and parmesan. I’m still stuffed now at 00.12! :-(

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    #481355
    Anonymous
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    I’m still stuffed now at 00.12! :-(

    Also very thirsty all night.

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