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About cheeseman

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    SJ'er with 1000+ posts
  1. Oh dear, it has been a while. I do have excuses but they're not interesting. Anyway, we need to get back to Cheeseman's Cheese of the Week. This week, Italy. Love this one. Pecorino Romano Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk. However, the American counterpart of the cheese is made from cow’s milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legisl
  2. Time for a new Cheeseman's Cheese of the Week. This week, Italy. How about this one, I really like: Fontina Val d'Aosta Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. There are many Fontina cheeses made with alternative names such as "Fontinella", "Fontal", and "Fontella" but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognized by the red wax rind. Italian Fontina
  3. And remember, if you get to this landmark, remember the cheese and upload photos here: http://www.snowjapanforums.com/index.php/topic/16348-cheesemans-cheese-at-resorts-gallery/
  4. Morning Cheesefans! It's time for a new Cheeseman's Cheese of the Week. And this week lets go over to.... France. ---- Abbaye de Belloc Abbaye de Belloc is also known as 'Abbaye Notre-Dame de Belloc' since it was produced by the Benedictine monks at the 'Abbaye de Notre Dame de Belloc' in the Pays Basque region of Aquitaine, France. They used sheep milk available in the locality and followed a cheese making process that dates back to 3000 years. Abbaye de Belloc is a flat wheel shaped traditional, farmhouse, unpasteurized, semi-hard cheese made from sheep's milk. It has
  5. Remember folks: Remember to take your cheese to ski resorts (many don't sell cheese, so you need to take); Take photos of said cheese at ski resorts; Upload here! I look forward to lots of new contributors this season.
  6. OK new Cheeseman's Cheese of the Week, and this week lets go over to Scotland! Dunsyre Blue Dunsyre Blue is a mould ripened, handmade cheese from H.J. Errington farms in Lanarkshire, Scotland. Made using unpasteurized milk of Ayrshire cows, it is named after a small village near Lanark in the Clyde Valley. An aged Dunsyre Blue has chunky blue-green moulds intercepting the smooth, creamy colored interior. When fully developed the cheese imparts a complex flavor that is slightly rich, a little salty, sweet, sharp and spicy. Each flavor has a character of its own and leaves behind a s
  7. Less saidthe etter perhaps! It's time for a new Cheeseman's Cheese of the Week!
  8. Time for a new Cheeseman's Cheese of the Week. This time, it's over to...... America! For some good (?) old processed cheese! Hey, it is still called cheese and we need to cover all bases. We can't be snobby! --- "American Cheese" American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrates. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labeled as “processed cheese”, “cheese
  9. Hi Cheesefans! It's time for another Cheeseman's Cheese of the Week. This week, our Cheesequest takes us to France. Abbaye du Mont des Cats The Abbaye du Mont des Cats cheese is made by monks in a monastery of the same name in the town of Godewaersvelde, in Northern France. Cow's milk from local farms is used and the milk is gently pasteurised for cheese production. The maturation process takes about 4 to 5 weeks. During this process it is washed with brine solution to encourage the Bacterium Linens mold. It is then dyed with roucou, a red dye, gained from anatto see
  10. This week, over to the Netherlands and a nice hard cheese called Leyden. Leyden Leyden cheese (Leidse kaas in Dutch) is firm, yellow cumin spiced cheese made in the Netherlands. It is produced both in factories and traditionally on farms in this historic area of Leiden. Made from pasteurized skimmed cow's milk, Leyden is very similar to Gouda in shape (round and flat), but has lower fat percentage, about 30 to 40%. The addition of cumin seeds gives the cheese a distinctive dry, tangy and spicy flavour, very unlike of other Dutch cheeses. Cloves and Caraway seeds are also
  11. It is great indeed. Anyway, nearly time for a new Cheeseman's Cheese of the Week!
  12. Kohaku goes well with a strong mature cheddar-like cheese. Try it.
  13. Let's go back to some basics to get the Cheeseman's Cheese of the Week ball back rolling. Cheddar. Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond this region and in several countries around the world. The style is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's £1.9 billion annual cheese market, and the second most popular cheese in the United States, behind
  14. Well, if Tokyo do win and host the Olympics, I hope they sort out the cheese situation by then. Affordable cheese, and lots of it, will be important not only for the competitors (cheese is not only delicious, but highly nutritious too!), but for all of the visitors. I was somewhat concerned that this was not touched upon in the presentation.
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