• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Camembert and Brie

Listlad

Listlad

BANNED
Messages
3,971
Type of diabetes
Prediabetes
Treatment type
Diet only
As part of a Lower Carb, Higher Fat diet I have found myself eating a lot more of these two cheeses. Not with bread but with nuts and stuff like that. I am eating them in quantities that in the past I used to think might lead to cholesterol issues. Should I or anyone else exercise caution with the amount of these soft cheeses I consume in the quest for higher fats in my diet.

I enjoy these cheeses and they do me no immediate harm that I am aware of.

Once I get into full time production of keto muffins then these cheeses would be enjoyable with them too.
 
Last edited:
Antje77 said:
In my experience it's impossible to eat too much of good cheeses. But please try the more interesting varieties like Münster or Limburger or any of the 100 different blue cheeses as well!
Click to expand...
:D Is that the smelly stuff?
 
Listlad said:
:D Is that the smelly stuff?
Click to expand...
The Limburger or Münster are the ones that smell like stinky feet but taste like an angel peeing on your tongue. The blue cheeses aren't the smelly ones and they range in tast from very mild to very sharp.

edit: I just did a quick google search and found out British angels don't pee on tongues. Seems to be a Dutch thing.
 
In my experience soft cheeses are some of the best on keto anyhow so munch away! Dammit now I wanna put some Brie on my steak, I blame you for this @Listlad
 
Antje77 said:
In my experience it's impossible to eat too much of good cheeses. But please try the more interesting varieties like Münster or Limburger or any of the 100 different blue cheeses as well!
Click to expand...
Are there any strong Dutch cheeses? I have only had Gouda, Edam and similar.
 
Mr_Pot said:
Are there any strong Dutch cheeses? I have only had Gouda, Edam and similar.
Click to expand...
Yes there are. We have some very mature hard cheeses (overjarig) and there is the 'oude nagelkaas', very mature cheese with cloves, a specialty from the province of Friesland.
We don't have a lot of strong tasting soft cheeses, traditionally, but we love cheeses from different places as a people, so every supermarket has a good amount of interesting cheeses :)
 
Last edited:
Antje77 said:
Yes there are. We have some very mature hard cheeses (overjarig) and there is the 'oude nagelkaas' very mature cheese with cloves, a specialty from the province of Friesland.
We don't have a lot of strong tasting soft cheeses, traditionally, but we love cheeses from different places as a people, so every supermarket has a good amount of interesting cheeses :)
Click to expand...
I thought strong Dutch cheeses were like famous Dutch mountaineers? :D
 
Listlad said:
I thought strong Dutch cheeses were like famous Dutch mountaineers? :D
Click to expand...
I'm afraid that is because most exported cheese is the plastic like, very young cheese. Something like Dutch people think this is Cheddar. Until only a few years ago the only Cheddar we knew was soft melting stuff which needed an individual wrap for each slice:
gesneden-smokey-bbq-smeltkaas-enige-die-plak-pak-wordt-verpakt-113228297.jpg
 
Hotpepper20000 said:
Oh do tell us how you made this.
Click to expand...
Easy!! Swap the stilton for blue brie, though does work very well with blue stilton..

CELERY, STILTON and APPLE SOUP


Ingredients

  • 1 onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1 tbsp oil
  • 1 head celery, chopped
  • 1 leek, chopped
  • 1 apple, peeled and chopped
  • 500ml (2 cups) vegetable stock
  • 100ml (⅓ cup) milk
  • 75g (½ cup) stilton or blue cheese
  • salt and pepper
Instructions

1. Cook the onion and garlic in the oil in a pan over a medium/low heat for about five minutes, or until softened but not browned.

2. Add the celery, apple and stock and simmer until the vegetables are soft.

3. Add the milk and blue cheese and puree with a handheld stick blender until smooth.
 
miahara said:
Easy!! Swap the stilton for blue brie, though does work very well with blue stilton..

CELERY, STILTON and APPLE SOUP


Ingredients

  • 1 onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1 tbsp oil
  • 1 head celery, chopped
  • 1 leek, chopped
  • 1 apple, peeled and chopped
  • 500ml (2 cups) vegetable stock
  • 100ml (⅓ cup) milk
  • 75g (½ cup) stilton or blue cheese
  • salt and pepper
Instructions

1. Cook the onion and garlic in the oil in a pan over a medium/low heat for about five minutes, or until softened but not browned.

2. Add the celery, apple and stock and simmer until the vegetables are soft.

3. Add the milk and blue cheese and puree with a handheld stick blender until smooth.
Click to expand...


Thank you!!
 
Antje77 said:
I'm afraid that is because most exported cheese is the plastic like, very young cheese. Something like Dutch people think this is Cheddar. Until only a few years ago the only Cheddar we knew was soft melting stuff which needed an individual wrap for each slice:
gesneden-smokey-bbq-smeltkaas-enige-die-plak-pak-wordt-verpakt-113228297.jpg
Click to expand...
Yuck. This is not cheese. I’m not even sure that there is any milk/cream in this.
 
Hotpepper20000 said:
Yuck. This is not cheese. I’m not even sure that there is any milk/cream in this.
Click to expand...
Agree. But I honestly thought that was Cheddar for most of my life because it was the only cheese sold here with the name Cheddar. Just like you people probably think Gouda is a tasteless, plastic like cheese because you never see the nice, tasty, mature versions.
 
Back
Top