Had this cheese in France and have tried to find it in a local cheese shop with no luck, and before I go the local french food store figured I would ask if it is known by some different name, since search have not turned up anything.
Here is what I know about it:
The restaurant called it shire cheese, that is pronunciation not spelling. It was a soft cheese, but still had a firm texture. A litle firmer then brie but no hard skin. Because of lighting in place could not make out the true color but it was yellowish white with no veins. The outside was covered in pepper and from taste something like nutmeg, both cracked. Overall the cheese had a hot taste.
"Will" <[email hidden]> looking for trouble wrote in news:[email hidden]:
Quoted message said:
Had this cheese in France and have tried to find it in a local cheese shop with no luck, and before I go the local french food store figured I would ask if it is known by some different name, since search have not turned up anything.
Here is what I know about it:
The restaurant called it shire cheese, that is pronunciation not spelling. It was a soft cheese, but still had a firm texture. A litle firmer then brie but no hard skin. Because of lighting in place could not make out the true color but it was yellowish white with no veins. The outside was covered in pepper and from taste something like nutmeg, both cracked. Overall the cheese had a hot taste.
Thanks
You did not say if it was a French cheese or not. From the description and lack of the name for the cheese, it may be difficult for you to find exactly what you are looking for. I would suggest calling a French restaurant or a specialty food store to see if they might know the name of it. You may want to browse fromages.com as they have a very extensive directory on French cheeses but you'll need the name of the cheese to find it. http://www.fromages.com/cheese_library.php
Michael
-- Pics aren't great but here are 2 of my 4 brats. Hoot about to [censored] the snack out of my mouth: http://tinypic.com/jtrw3o.jpg
Remember that the soft French cheeses will taste different in the U.S. because of different laws concerning pasteurization. (In other words, everything tastes better there.)
Had this cheese in France and have tried to find it in a local cheese shop with no luck, and before I go the local french food store figured I would ask if it is known by some different name, since search have not turned up anything.
Here is what I know about it:
The restaurant called it shire cheese, that is pronunciation not spelling. It was a soft cheese, but still had a firm texture. A litle firmer then brie but no hard skin. Because of lighting in place could not make out the true color but it was yellowish white with no veins. The outside was covered in pepper and from taste something like nutmeg, both cracked. Overall the cheese had a hot taste.
Thanks
I suspect the "something like nutmeg" was cracked coriander. I can't find any matches on the cheese, maybe it was a locally made specialty. Or perhaps an Alsacian münster (sp?).
Probably an English cheese. Cheshire cheese, and any of it's sub-varieties (from <mumble-mumble>-shire England). Figuring out the exact variety will not be easy without contacting the restaurant.
Had this cheese in France and have tried to find it in a local cheese shop with no luck, and before I go the local french food store figured I would ask if it is known by some different name, since search have not turned up anything.
Here is what I know about it:
The restaurant called it shire cheese, that is pronunciation not spelling. It was a soft cheese, but still had a firm texture. A litle firmer then brie but no hard skin. Because of lighting in place could not make out the true color but it was yellowish white with no veins. The outside was covered in pepper and from taste something like nutmeg, both cracked. Overall the cheese had a hot taste.
Thanks
OK, this is a long shot......but, using my best high-school French accent, I've been repeating "shire" out load in faux-francais. The thing that's coming to me is that it possibe could have been Chevre - a goat cheese - which is often in formed into logs or small rounds, semi-soft, and sometimes rolled in cracked pepper and herbs, possibly including nutmeg. That's the best I can come up with. Good luck!
OK, this is a long shot......but, using my best high-school French accent, I've been repeating "shire" out load in faux-francais. The thing that's coming to me is that it possibe could have been Chevre - a goat cheese ...
Steve Wertz <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Jude said:
OK, this is a long shot......but, using my best high-school French accent, I've been repeating "shire" out load in faux-francais. The thing that's coming to me is that it possibe could have been Chevre - a goat cheese ...
Another good guess!
-sw
It was my first thought also,particularly given the description the OP provided. I just wasn't sure that chevre would ever sound like shire. Didn't try saying it out loud, though - I studied German at high school, not French <g>
Had this cheese in France and have tried to find it in a local cheese shop with no luck, and before I go the local french food store figured I would ask if it is known by some different name, since search have not turned up anything.
Here is what I know about it:
The restaurant called it shire cheese, that is pronunciation not spelling. It was a soft cheese, but still had a firm texture. A litle firmer then brie but no hard skin. Because of lighting in place could not make out the true color but it was yellowish white with no veins. The outside was covered in pepper and from taste something like nutmeg, both cracked. Overall the cheese had a hot taste.
