Thanks
Does anyone know if Crumble Blue Cheese can be found in Switzerland. Love to make some Iceberg Wedges!
It won't be cheap but you could try the food departments of either Globus or Jelmoli. They have various cheeses from round the world and would most likely have some selection of blue cheeses. Or even bigger Coops, such as St Annahof in town (ZH).
I had to google "Crumble Blue Cheese" and it appears to be an American product of blue cheese crumbled up. But I'm guessing they also add preservatives to make it last longer in supernarkets.
Seriously, just buy any firm blue cheese and crumble it up with your fingers.
I use Roquefort.
Tom
"preservatives" is a false friend, my friend. Asking whether cheese products contain these could get you into all sorts of trouble at the Molkerei.
I was wondering why my raclette was so chewy last night.
done all these things--google, kraft etc... quess will have to order from the USA
thanks all
Why oh why would you want to? As Grumpy said, and believe him, he is a cheese expert, that it's probably processed crap. You're in Europe now, and Switzerland, the land of well, Swiss Cheese, try something new, adapt a recipe, use a decent ingredient not some factory produced Kraft bit of plastic with added Stilton aroma! I followed another thread recently about American food, and somebody was so happy they could get Aunty Jemimas Maple Syrup, which is just high-fructose corn syrup, why on earth would you want that crap, when you could just buy some real maple syrup?
He has certainly exhibited in this thread a deep knowledge of the adulterants used to improve the texture and the keeping properties of cheese products. Yes. On that basis I would certainly recommend avoiding "Crumble blue cheese".
How much effort does it take to crumble some blue cheese yourself?
What's next, where to buy bacon bits?
Tom
Ha! I buy bacon bits, in France, yummy and all cut up. They happen to be: less smokey, less salty and leaner than a block of lard I mean bacon that I can get around here.
I also happen to fry gnocchi on them, and pretend they are Czech potato dumblings. Close enough. Although, at home we stuff them.
Blue cheese, I unerstand OP. We have pseudo Blue cheese at home, it is softer, milder and not as pungent. If I used what I find here for the fried cordon blue, it would reek.
It is quark-ier.
American bacon bits
a) are already cooked
b) contain no bacon
Tom
Would you also order and ship grated Parmesan in the US if it weren't available here, even though you could easily grate it yourself? You can't be serious.
Buy a piece of blue cheese for like 4 bucks and just crumble it. It doesn't get much easier than that, really.
Have you tried the British Cheese Shop in the Viadukt Market in Zurich? I bought a lovely one that was perfect in my blue cheese dressing (and we had that with our wedge salads).
Oh yeah!
Where can we buy bacon bits?
OP, when you will import that offensive product (the crumble thing) can you also import bacon bits*?
* the strong one which has antibiotics, hormones and performance enhancement products. It will save me from buying medicine here, those are too expensive.
TX!
Warning : I apologize on behalf of my country, which I'm about to betray deeply now...
I would not recommend Roquefort for that purpose, while I love it, it has a far too pronunced taste imo, for that purpose. I guess with some very sweet home made quince paste, that would smoother the taste and roquerfort would be delicious.
My concept of "blue cheese crumble" (and while I never seen that as a product) would be made from... British blue Stilton.
Which I'm sure grumpygrapefruit sells. I've seen some on occasion I think was aldi or lidl.
I can't think of any other blue cheese and I know many British, French, Spanish, Italian, Eastern Europe cheeses...
On another note, I got to try an italian blue cheese once, which looks like this:
While that would not do a good crumble, it was really good (It was not gorgonzola, for sure). I bought it from the italian cheese guy on the saturday market in Lausanne, in riponne place. While he usually knows all his cheeses names he could not name this one beside "blue cheese". It had those fermented grapes on it.
For all those that have said "crumble it yourself", that's much easier said than done for this application (an iceberg wedge salad). The problem with most of the "blue" cheeses found here in Switzerland (for this purpose) is a higher moisture content. I've tried several options to "crumble it myself" for similar purposes and all turn out too creamy or sticky to work the way I wanted it to (and the way I wanted it to was the way that American blue cheese crumbles would work). It was recommended to me at one point to try a Danish Blue and let it dry a bit, or dice and add a bit of cornstarch.
Might this be suitable?
I googled a bit and read a few suggestions to freeze, or chill the cheese. I'm not sure freezing would do the cheese texture much good even if it did help you crumble it.
I really startled a very c"humbling" subject!!
Thanks to all BUT Please enough it becomes a bit "cheesy"
Seriously appreciate all