The most important part is learning to handle the roux. … Once that is done, it’s easy peasy cheesy gratey!
1 Like
I’m actually thinking about it… Let’s see if I find anything.
1 Like
its very nice … they also do a serioulsy strong cheddar spread which is nice on toast
2 Likes
I want to try the Double Gloucester.
I dont know why, but its color just looks like I would like it.
Edit: Auto correct still hates me.
By “roux” do you mean simply the pasta water. Or do you make a separate roux with butter and flour. I found a cheat which calls for cornstarch. It definitely makes the emulsion less clumpy. But I am not comfortable with the cheat. I want to get right with classic technique. If you would care to share your recipe, I’d appreciate the education!
1 Like
Dude I’d LOVE to share how I make my roux.
Absolutely not just pasta ware or all the cheese will simply clog together and slide off the pasta.
It’s super easy and you can do it super quick without making a ton of pots dirty.
I promise I will write it up and post it in the Food forum and @ you. 
I just need to finish my day at work 
3 Likes
I highly recommend it. I’ve had it a few times now and it’s one of my favorite cheeses.
3 Likes
OK guys we need to work a way to import cheese from EU to UK and vice-versa : this is too tasty to let go.
2 Likes
Look what I found in my local Edeka supermarket!
(5€ for 200g is a bit expensive, but I wanted to try it)
3 Likes
I was told a story years ago by a British squaddie. I can’t remember the exact details but it involved a farm (or farms?) and a barn that straddled the Irish Republic & Northern Ireland border.
The scam involved moving livestock across the border via the barn and then exporting them to the other side through legitimate means to collect some type of tax concession. Rinse, repeat and in the process made fat wads of cash.
Got any Irish friends?
Ok guys, the black bomber is really good.
I ate half of it already. 
2 Likes
If you ever have the chance to try Ennstaler Steirerkas, it looks disgusting but I swear it tastes really good.
In the same category, Pinzgauer Bierkäse. It looks harmless, but the stench is, well, particular. It’s used for cooking a lot, for example Kaspressknödel.
2 Likes
I just looked up Kaspressknödel, never heard about those before.
I think I want to try making them, looks easy enough and definitely sounds tasty.
1 Like
PM if you need a recipy.
Things I learned making them:
You definitely need a very tasteful cheese or the taste will be bland. Make sure to dice it, if you grate it the cheese will melt rapidly and seep out. Also, the dumpling mass should be more moist than you would make it for Semmelknödel, otherwise the Kaspressknödel will end up very dry and crunchy.
Oh and the frying smell lingers on for days. 
1 Like
Good to know, thanks!
Take off the paper and put the cheese back in the wooden box. Poke holes in the top surface with a fork. Drizzle on some sherry and poke some chunky sliced garlic into the holes. Put the lid back on loosely and oven for 10-15 minutes until the centre is melted. Remove the lid and drizzle on some honey and sprinkle with toasted macadamia nuts or hazlenuts. Dip toasted sourdough in and enjoy. Tastes like heaven 
3 Likes
I tried some cranberry Stilton today for the first time. It’s outstanding! I’ll probably finish off the wedge by tonight. 
1 Like
Love of Pepperoni and pineapple pizza and beer is probably the only immutable factor in my marriage, everything else be damned! It’s the bond that sustains us, and if we ever have a really bad argument, the single element that will bring us back to the bargaining table. 
3 Likes
I think you just made the worlds strongest argument pro pineapple pizza.
A bit niche, but valid.
My son (14) recently switched from plain margherita to pineapple pizza as his favorite. I‘m happy he‘s eating at least some veggies.
4 Likes