Red Jim,
These are quite exemplary Spanish cheeses ( Galicia & Fuerteaventura, Canary Islands) that are not so common …
How simple and quick, thank you! Welcome inspiration while we still have local summer tomatoes here.
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Tomato, Tomato,
My grandsons love it ! ( Ages 7 & 8 )
And yes, simple and quick … And wonderful with fresh ripe red tomatoes too !!!
Thanks !
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It’s wonderfully helpful seeing ingredients and preparations through another person’s eyes. Oh, the delicious new possibilities.
Also my husband and I are trying to return to eating more healthfully—and eating more vegetables—after a period when our schedules prevented us from cooking and eating meals at home as much as we prefer. So special thanks for sharing.
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Thank you for the lovely feedback …
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What’s the bread like?
Are there more elaborate versions that still qualify as a ploughman’s?
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The bread varies depending on the general quality of the place but you’d expect something with a nice crust. At worst, a French style baguette.
Yes, there are more elaborate versions, perhaps including ham, pork pie or a Scotch egg, that you’ll see advertised as a ploughman’s. But to my mind, anything that isnt just cheese isnt a ploughmans and has become, say, a ham and cheese salad.
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We usually have 4-6 types of cheese in the fridge. Now there is Coulommiers, Brie de Meaux, 20-month Comté, Beaumont of Savoy, Stilton (Red Tractor), Roquefort (Papillon and Caves de Sociétés). Also have an old Gouda lying around for a while (planned to use it for cooking, but food was cooked) and a 3 year old Parmesan.
Bread, well… whatever we have around, baguette country style or levain bread. Never like the so called French baguette or we called it here Parisian baguette, which dries up in no time.
I have to add that I’m lucky to live in a country where it is easy to get cheese. At some special days, I bought some jam and conserves to match the cheese.
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Naf,
This is an interesting array of cow varieties, and adore both Roquefort as well as Cabrales, an Asturian Blue wrapped in leaves and aged in Caves. Quite an interesting procedure to puncture the cheese as turning in a “machine”, I forget the name of the wooden Wheel in which it is churned, however, because of the punctures, the veins of blue develop …
Yes, France is an enormous cheese producer both on large scale and boutique level in tiny villages.
I prefer rustic whole meal breads verses Parisian Baguette. The best baguette I have ever had was in a small town in Normandie where the owner of the bakery has a mill dating back to the 1800s …
Reggiano Parmigiani 36 month aged types are simply Paradise for the palate …
Beaumont and Comté are nice hard cow varieties as well.
Enjoy !!
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Last week, we had some goat cheeses which I like a lot, and ugh, Munster (can’t say I really like it.)
I don’t think I have tried Cabrales, but will try to have a look. The problem here is French cheese is so dominant that I don’t see much Spanish cheese.
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Naf,
It might not be extensively exported to France, however, perhaps in a specialised Parisian cheese shop.
I am not a grand fan of red rinded cow cheeses, orange cow cheeses or bloomy white cow cheeses.
Picón, it is a spicy blue from Asturias … Quite piquant !!
I love young, smoked and aged Goat Cheese !!
My, have a lovely day …
Although, apparently, the UK now produces a wider range of cheeses than France.
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Interesting, Harters.
Shall take a look …
Have a nice evening …
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Rosemary Rind, Cádiz, Andalusian Aged Goat Cheese.
This is a total jewel.
Pairs wonderfully with White wines of the Jerez de la Frontera designation and Amontillados.
How do you enjoy your rinds ? Smoked Paprika ? Rosemary ? Bloomy whites like in Camembert ? Red rind ? Black rind ? Pine spruce Green rind ?
I am truly not a fan of red rind cow milk cheeses nor bloomy white rinds. Preferences more veered to aged 24 - 36 month olds in the goat and sheep varieties, Reggiano Parmigiani 36 months old, and blues in the traditional ageing process in leaves in caves.
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36 Month Aged Reggiani Parmigiani …
Do you save your Rinds ? They are a Marvel in Minnestrone Stock Broth !
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Recipe? I have some rinds in the fridge.
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Just throw it into whatever minestrone recipe you have. Just let it cook along and then fish it out at the end. Be careful of not adding too much salt if you’re going to do that, as the rinds will add seasoning in themselves.
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I save my reggiano rind and use in when I am boiling my pasta, then fish them out.
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