I was wrong. There are two very, very different Neal's Yards, one is the most excellent fromagerie I was talking about - no doubt the same one you are. I just noticed they supply the queen too.

Camembert is so seductively rich and decadent that I need to treat it like any other addictive controlled substance. OMG.

On the fun side, a friend gave me some "squeaky cheese". Squeaky cheese? I said. Yeah, just eat some and you'll understand. I did and I do.

It was tasty, but the most surprising thing was that as I chewed it, it did squeak!! The texture was a little crumbly.

I don't know any other name associated with it, but it was delicious and fun!

Squeaky cheese is more than likely pre-cheese ... cheese curds. They are on their way to being cheese, but still contain some whey.

Izzat what Miss Muffet was eating?

That's the stuff, yeah.

I just noticed they supply the queen too.

Then that would make them....er....jolly good!

That doesn't mean the Queen gets the same stuff you can buy. :biggrin:

My big fat greek omelet
 

HAd to try this. I used Mediterranean Feta & added sliced mushrooms.

INGREDIENTS:
1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
Black pepper, to taste
1/2 cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

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DIRECTIONS:
Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
Cut the omelet into 4 wedges and serve immediately.

Nice looking omelette! I'm starting to salivate..
Over Christmas, we had a different selection of cheeses. One of these was new to me, it was extra strong Morbius, a French cheese. Gorgeous!!

Yum. Great flavor combo! And I'm impressed by your photo worthy omelette flip with peeks of tomato. Mine always look crap- (but still tasty!) I've had better luck with frittata technology.

I had a really tasty aged gouda over the weekend. Darker amber, caramelly tones, crumbly- crunch bits....yow.

To give a little CPR to this thread. Wal-imports-mart pissed me off because they only have Havarti with dill, so I got some Asiago. This week went to Kogers and got Kasseri and some Fontina. The only Havarti they had was with carraway seed? Yuk. BTW try the hard cheese with nilla waffers! Not cool but great. A good link for cheese.http://www.cheese.com/
Happy whatever holiday you chose to blow your skirt up :lol: