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Discussion in 'General Discussion' started by roller, Dec 19, 2014.
What is your favorite cheese to go with smoked salmon ? This is some I smoked the other day.
A think a full flavored cheese like blue or sharp white cheddar is good. Taking a bite of nice oily smoked salmon after a bite of sharp cheese, Ummmmm.
This might sound strange, Bill, but the best cheese I've found to go with Smoked Salmon is the Gruyeres "Tiger" that comes in a flat round box with little wrapped triangles of cheese inside. Awesome combination!!
Since no one's said it yet I will. Cream cheese!!! 😁
Room temp cream cheese mixed with butter
There's a creamery here in Oregon, Blue Heron. Their pepper Brie is really good with smoked salmon. My all time favorite though is a good thin slice of sharp cheddar, doesn't even need to be smoked.
Never seen that Bear where can I get it ?
OK everyone I will try each one of ur suggestions. Anyone else ? And thank each of you !
Mrs Bear gets Gruyere's at our local "Giant" Supermarket.
Plus Craig showed you can get it at Amazon.
Or you can come up here-----I have some in my fridge, and there are a couple local bars that sell the individual pieces at the bar with all the meat sticks & hot bologna.
It goes real good with "Blind Robins" or "Salmon Sharpies". Even better with my Smoked Salmon.
Gruyere is probably one of my favorite cheeses it has a mild nutty flavor and really goes with just about anything
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Though I didn't buy any, I saw the Tiger Gruyere 6 wedge boxes at the Dollar Store recently for $1.00 each.
Great tip !!
I forgot to mention that.
It's a hit or miss, but you can really get great buys there!!
All kinds of snacks & condiments, and even reading glasses!!! LOL
All for a Buck!!!
Much better than Blind Robins!!
They don't smell as bad either!!
All of the cheese wrapped in little foil wedges is process cheese. for the real cheese you need a real cheese maker. http://www.gruyere.com/en/the-8-stages-of-production/
What?????? I would never had guessed there could ever be anything better than Blind Robins. Maybe it's the delectable aroma that reaches your sensors with each bite. Sure wish the originals were still around. Bear, I have researched for years trying to duplicate their recipe, although I have come close, no cigars.
Here is a great soup that has Gruyere in it, It's not hot (spicy) so don't let the Jalapeno's fool you.
CREAM OF ROASTED JALAPENO SOUP
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups homemade chicken stock
2 cups heavy cream
2 tablespoons butter
1 large onion, minced
1 large red bell pepper, seeded and chopped very fine
3 jalapeno peppers, roasted, seeded and diced very fine*
1 cup Gruyere cheese, grated
1 dash Kosher salt
Finely chopped parsley for garnish
Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tablespoons butter in heavy small skillet over low heat. Add onion and green pepper. Cook until soft, stirring occasionally about 8 minutes. Mix in jalapenos. Add cheese to cream mixture and stir until melted. Mix in vegetables. Season with salt, garnish with parsley and serve.
I like Boursin cheese with salmon.
LOL-----I used to love them with a few beers, but they were nasty smelling!!!
If I was trying to duplicate the smell, I'd walk the bank of the river, and find a fish that's been laying dead on the bank for a couple weeks. That would be the base to start with.