20% off with Peter's of Kensington

[countessalmirena]

If any buyers are interested in making a purchase from Peter's of Kensington, eBay are offering a 20% discount - valid until the 10th of this month.

It's a little annoying that I recently made a purchase from P's of K, just before the discount was offered!

Oh well. I do need some new chopping boards, and I like the look of those lovely Catskill boards (end grains, 11cm height, sustainably sourced).

Link: https://www.ebay.com.au/rpp/peters-of-kensington

(I think I may need a new cheese knife as well for soft-ish cheeses; the one I had has not been seen for over a month and I'm tired of Brie sticking to the sides of my non-cheese knives. Am I going to have to attach a new cheese knife via a beaded chain thing - like bank pens - to the cheese board? Or strip-search departing cheese-consuming guests?)

[countessalmirena]

Hmm... I quite like the Sophie Conran cheese knife set including the hatchet for cheeses who think they can talk back.

It's an Arthur Price range, stainless steel, beautiful!

[kopenhagen5]

Rivelin, beautiful design.

https://www.sophieconran.com/three-piece-cheese-knives-set

[davewil1964]

I use my 40 year old red box cutting board (a stair tread offcut), and my cheap utility kitchen knife to cut my Kraft cheddar.

[countessalmirena]

How do you manage to make the utility knife slice easily through the cheddar?

(Bega is bitier; I like cheddar to have a bit of an edge!)

[*tippy*toes*]

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@davewil1964 wrote:

I use my 40 year old red box cutting board (a stair tread offcut), and my cheap utility kitchen knife to cut my Kraft cheddar.

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Kraft cheddar in the blue box off the shelf near the Vegemite and Peanut Butter? THAT cheese is the very reason I could never become vegan. There are lots of other cheeses as being the reason I could never become vegan too.

Countess, if you love cheese as much as I do, you really gotta try my runny cheese sauce (it's not a bechamel sauce, it's liquid cheese). It goes great with doritios/CC's (the plain ones), or can be used on Nachos. Yum, yum, YUM! 3 ingredients, super easy.

[countessalmirena]

tippy*toes, hand over the runny cheese sauce recipe!

A little fermented curd will do the trick.

[davewil1964]

You apply downward pressure until the blade contacts the board. Then you use a thumbnail to prise the cheese from the blade.

This works best when the cheese has been refrigerated - it's a bit too soft at room temperature.

[imastawka]

Yeah, let 'em waffle on about their fancy-pants cheese. 

Pffffffft.      I like the blue box cheese too.

        

[digital*ghost]

An ex of mine worked in cold storage, and they did a lot of work for the royal Adelaide show...

One time, he brought over a box full of cheeses. 

The wheel of award-winning triple-cream brie that had the smallest of wedges removed from it is one of my fondest memories. I can't even remember who made it, but I do know I've yet to taste its match. 

[countessalmirena]

I've gone into a sort of hazy dream, imagining that triple-cream brie.

You could probably do no better than a Pinot Noir with brie. What about the Aquitania SOLdeSOL Pinot Noir 2009? It's on the pricey end so you'd have to go to town on a really good brie to justify the price tag.

A delicious and less "Oh mon dieu I'm not spending that" pinot noir is Seppelt Drumborg Pinot Noir. I very much like the cherry-ness of this. It's an ideal wine to sip with a wedge of brie.

What other wines does anyone here like to pair with the creamy wonderfulness of brie or camembert?

.,.. A really, really nice pairing with cheddar is Enrique Foster Reserva Malbec 2013. Wait for a minute while I tap into my inner wine-critic: I need the right terminology and I also need to lower my eyelids and raise the tip of my nose for the right look. It's the "sulky camel" look.

Here we go.

Ah, this is a beautiful, robust, talkative wine with enough audacity to engage in a pas de deux with a good aged cheddar. Its chocolatey patina on a rich and reckless fruitiness lingers with a dark gleam upon the nose and tongue.