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We Took Everyone's Advice...Almost

profanereviewsPosted for Friends to comment on, 4 years ago3 min read

Sorry @bushkill. It seemed like $120 was too much to pay for a hat that would eventually turn my head into a moldy goo.

@keithboone suggested getting our favourite crackers out and we did, This is the end of a box of Vinta and It was damn fine on them.
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@poeticsnake suggested chunks with mustard and I happened to have a jar of green peppercorn Dijon that went absolutely smashing together.
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@penderis suggested pizza so Gerri made two of these out of leftover turkey, onions, peppers and heaps of Gouda and some Parmesan with a garlic/Parmesan white sauce.
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One went in the freezer and the other one was demolished in two sittings.
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@ceruleanblue gave some good ideas for stuffing and sauces that we are working on now with some chicken breasts in mind.

@feelx came up with a good idea of asking friends and neighbours to share the cheese and the cost but we want to see how long it will last us before we try that. We also realized that using probably 1/5th of the cheese in two days means we won't have it as long as we had initially thought but with being able to use it and then freeze it in a dish it will make it easy to prepare a lot of meals ahead of time. We did have a PSA drafted though to offer locals to split it up with us and we might do that in the future if we get any interest.

It's great quality, handmade cheese and they have several types to choose from. Where we live, there is no place to buy cheeses like that so people may want to start up a cheese sharing service like that. The shipping is quite a bit but with shipping, it averages out to about $17 CDN per pound, which isn't so bad. The Parmesan is more expensive so the Gouda would be a bit less.
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@ijmmai suggested wrapping in parchment paper and putting them in a cool, dark place and that seems to work really well. We loosely wrapped them in plastic bags to keep them together but still allow them to breathe and noticed moisture in the bags by the next morning. Online it said to turn them over every few days so the moisture doesn't sit in one spot and turn the cheese mushy so that's what we are doing.

@ammonite mentioned fondue which got Gerri thinking about dusting off the old fondue set. It's been years since we have used it and this cheese seems perfect for that. Thanks!

Anyhow, we appreciate all the help and wish you all could come over and help us eat this up. There was one suggestion that I am sad nobody brought up and that is wine. We are not big wine drinkers but are thinking there might be a wine that would go perfectly with this and for all we know, we like wine now. Our tastes have been evolving and we now like a lot of stuff we never used to.

Any suggestions?

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