cheeseman

I thought that was good too though never really been into Star Trek.

As their screens get larger, they become more useful for web connections. You can then use it to research cheeses while you are out and about.

Hi Cheesefans, it's time for Cheeseman's Cheese of the Week once again. Lets go to Spain today. Nice! Idiazabal Traditional, farmhouse, unpasteurized, hard cheese made from cow's milk. It has a shape of cylinder, with pale yellow to amber in color. The natural rind is smooth and hard. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it is drained. The characteristic, smoky flavor was originally the result of the cheeses having been stored near

I would definitely recommend taking some cheese out there. Of course, not only is it delicious, but also highly nutritional and fun for all. Perhaps cottage cheese is not the best choice.

Originally Posted By: thursday it can be very satisfying. Not only that but also lots of fun for all, nutritious and delicious!

Hi Cheesefans, it's time again for Cheeseman's Cheese of the Week. This week where should be go.... how about Abertam Traditional, farmhouse, hard cheese made from sheep's milk. It has a shape of irregular ball with thin, yellow to orange, natural rind. It is used as a table cheese or for melting. Abertam is made in Karlovy Vary, the famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavor of the hard, pressed cheese. The cheese ripens in two months.

And another. Mozza @ Ishiuchi Maruyama!

Hi folks, time for Cheeseman's Cheese of the Week. Nice one from Switzerland. Just check out that photo. Sbrinz The oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. It has a rich flavor and is very mellow and tangy. Softer younger versions are known as Spalen.

I really like your photos too muikabochi. How about including some cheese in some shots sometime?

I have never seen a vending machine selling cheese.

We must get back on topic Cheesefans!

Nice photos. Next time remember to take some cheese shots!

And.... Mozzerella @ Hakkai-san

It seems I had some photos that I did not post. Better late than never. Red Cheddar @ Kawaba

They should come up with a decent cheese burger - concentrating on a quality strong tasting cheese. That would be very nice. And not only delicious but also highly nutritional and fun for all.

Hi Cheesefans, time again for Cheeseman's Cheese of the Week. How about some White Stilton? White Stilton White Stilton is an English cheese that comes from Leicestershire. It is a vegetarian cheese that is made from cow's milk. The cheese is mild and crumbly with a lemon- fresh acidity. The affinage is six to eight weeks and the fat content is 45%. It is a table cheese and is suitable to salads. According to its texture, it ranks among hard cheeses. Here's some with some lemon peel in it. Nice.

Hi Cheesefans, time again for Cheesemans Cheese of the Week. How about a nice Italian cheese: Montasio Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk. The cheese has the same shape as Fontina, but in texture it resembles a young Asiago. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple. As it matures, the rin

Hi Cheesefans, time for Cheeseman's Cheese of the Week. This week, over to Finland. Turunmaa Traditional, creamery, semi-hard cheese made from cow's milk and it's name is according to the town of Turku on the southern coast of Finland. It is a rindless cheese of drum-shape with pale yellow color. It is a breakfast cheese that was probably introduced in the 16th century. The cheese is smooth and creamy, with a richness and depth of flavor that owes much to the excellent grazing. The texture is firm and open and the flavor is aromatic, with a slightly sharp tang on the finish. Turunma

I want to know what her policies are on cheese.

The top lady could do with a good few chunks of cheese if you ask me. Not only is it delicious, but also nutritional and good for her. Fun to eat too!

OK lets get back to some nice normal inoffensive cheese. How about some Cheshire. So many kinds but just to refresh the mouth Cheshire One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red (colored with annatto) and Blue which is punctured during the curing process, resulting in blue veins. Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process.

A Japanese pop singer who was arrested for public indecency after being found drunk and naked in a Tokyo park has apologised for his "shameful" conduct. "I drank a lot and did not know what I was doing," Tsuyoshi Kusanagi said on Friday after being released by police. "I deeply apologise to fans for causing so much trouble and worry," he added. Kusanagi, 34, shot to fame as a member of 1980s boy band SMAP. He has not been charged for the incident, which took place in the early hours of Thursday. At the time of his arrest, Kusanagi was allegedly sitting on the grass, und

Not proving too popular that one I see! Rob, you interested in it?

Hi folks, time for this weeks Cheeseman's Cheese of the Week. This is an interesting one. And not one I like, for starters the name "rotten cheese" is a bad start..... Anyway.... Casu Marzu (or, er, Italian Maggot Cheese!) Casu marzu (also called casu modde, casu cundhídu, or in Italian formaggio marcio) is a traditional Sardinian sheep milk cheese, notable for being riddled with live insect larvae. Although outlawed there for health reasons, it is found mainly in Sardinia, Italy on the black market. Casu marzu literally means "rotten cheese" in Sardinian and is known c

Hi Cheesefans, it's time for Cheeseman's Cheese of the Week. This week, over to Switzerland Royalp Tilsit Royalp Tilsit is a Swiss cheese that was brought there by a Swiss cheesmaker who had learnt to make Tilsir while in eastern Prussia after the Franco-Prussian war. It is a hard cheese made from cow's milk. Tha fat content is 45%. The affinage takes two to six months. Royalp Tilsit is a semi-hard, ivory-coloured cheese with little holes and a browny-yellow rind.