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Everything posted by cheeseman
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Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
Less saidthe etter perhaps! It's time for a new Cheeseman's Cheese of the Week! -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
It is great indeed. Anyway, nearly time for a new Cheeseman's Cheese of the Week! -
WiiU vs PS4 vs XBox 720 vs cheap mobile gaming
cheeseman replied to klingon's topic in General off-topic discussions
Kohaku goes well with a strong mature cheddar-like cheese. Try it. -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
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 -
Tokyo Olympics - wanted?
cheeseman replied to window-cleaner's topic in General off-topic discussions
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. -
Everyone loves cheese.
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Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
Thanks Cheesefans. A new Cheeseman's Cheese of the Week coming later today. -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
Many apologies, I have been somewhat absent for a while due to family issues. But back now and intend to get some the Cheeseman's Cheese of the Week thread going again. And looking forward to lots of Cheese at Resorts shots this coming season too. -
Monkey in a bucket (2013-2014)
cheeseman replied to pie-eater's topic in General off-topic discussions
Perhaps I should start a Cheese in bucket thread..... -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
Hi Cheesefans Time for this week's Cheeseman's Cheese of the Week! How about some English cheese? Derby The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby. Made from cow's milk Country of origin: England Type: hard -
Cheesemans "Cheese of the Week"
cheeseman replied to cheeseman's topic in General off-topic discussions
Hi Cheesefans! Time for the first Cheeseman's Cheese of the Week for 2013! Where to go? How about France? --- Aisy Cendre <p class="summary"> Aisy Cendre is a traditional French farmhouse cheese made from unpasteurized cow’s milk. The semi-soft cheese produced in Burgundy region of France is coated with a thick layer of ash that gives a distinctive flavor and aroma. Also known as Cendre d'Aisy, the ash or cendre in French, gives the cheese its name. A washed rind cheese, mostly an Époisses, is matured by covering with oak or grapevine ash. Before and after rolling