Journey to Belgium – 1st cheese

So, I spent a couple of days in Brussels, I had a workshop there – and obviously, I brought a couple of thing home. The package included waffles, chocolates, macarons, mustards, hams, and cheeses.

And the first cheese turns out to be French originally. Anyway, my wife wasn’t that happy as most of the cheeses are those smelly ones, so I am told to finish them off as soon as I can. And I’m on it, ’cause I have to admit, when I open the fridge, you can feel it, really, and you can feel that immediately in the other end of the flat, too.

But so it goes – I have to get used to seeing my two-year-old with nose plugged.

Rouy in the box
The first cheese from the trip

So, it is a smelly one, but I like them very much and this is nowhere near to the worst ones. Once I bought something I opened at my office in the kitchen – my colleagues spent the whole day with open windows on the whole corridor. And I mean it!

And anyway, one of my friends says that you don’t smell it when you eat it, so problem solved.

And if you taste it, you will love it. It is not the richest of flavors but still, gives you the idea of eating something proper. This not the best of the cheeses, not even the front row, but a decent one. Soft but can be sliced and cut with a sharp knife, and the slices are really nice on a good slice of bread.

As you can find on the internet it is made from the cow’s milk, and Rouy is the name of the family company that produces it. They originally lived in Dijon, France, but now I think they are acquired by a subsidiary of Lactalys Besnier.

Anyway, don’t be afraid to try, you won’t be disappointed though one can be sure to be able to find something better.

 

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Feta in olive oil and spices – at home

Since I’ve decided to eat much less meat I kind of developed a very strong liking towards cheeses. We go to the local grocery every Thursday and buy loads of different types of it.

I have always loved them and the different approaches to create something more exciting then the actual one on the plate. I’ve already showed you how to make nakládaný hermelín, this time I made something similar, but without Camembert.

cheese and oil
Cheese in oil

It’s not that hard, and it doesn’t take more than an hour to do. Continue reading

Fried eggs with bread & transfer window open

(OK, this post was meant to be published some two weeks ago – sorry ’bout that, nice and hectic weeks behind…)

I bumped into this recipe on this page, vilagevo.hu, and I immediately adored it – so I decided to spice it up a little bit.

The original is very good and nice, but I had things in the fridge to use. According to the original one, first is to make a toast but not with the toaster, but on butter in a frying pan. Well, never leave this step out! When the slices of the bread are toasted, with something round make a whole into the middle of them.

eggs in bread
One without leeks – for my daughter

After that, it’s the eggs turn – take the yolks and the white apart – then put the white into the frying pan, and put the bread onto the white. Then the yolks go into the whole – then cover it and fry until it’s good for you. Continue reading

Nakládaný hermelín – cheese in a jar

The title means something like layered cheese – as far as I know hermelin is a type of cheese in the Czech Republic, made in the town of Sedlčany. It is sold throughout the country under different brands but rather hard to buy elsewhere.

nakladany hermelin
Nice looking layers…

But don’t worry, the cheese is quite the same as a Camembert. It has a soft, spreadable inside and covered with mold.

But what is it for? Continue reading