cheeseman

That will go into the Cheese Budget.

Myself along with Cheesewoman, Cheesegirl and Cheeseboy will be taking a trip over to Europe this summer. 2 weeks back with family in England, then a trip through France and Austria is the plan. It's good to see the lower prices. More money left to spend on Cheese!

We are planning some trips to "Cheese Hotspots" in Japan using this new special price. (Perhaps that should be "Warmspots" considering Japan isn't too hot on cheese but it's all relative!) I'm sure it will get lots of people out and about.

Take a break with some cheese.

Make sure you remember my cheese ideas. Good luck.

stemik - thanks for the fun jokes. Request: for next week, can you maybe have a cheese theme?

Hi Cheesefans, here's another Cheeseman's Cheese of the Week. How about some... Saint-Paulin Saint-Paulin is a creamery, semi-soft cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange. It was the first French cheese produced from pasteurized milk and has remained so. St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese, originally made by Trappist Monks. St. Paulin is creamy and butter-like, yet firm enough for sl

Ah I see thank you. Well, I can live with cheese jokes. As you know, cheese is not only delicious, but also highly nutritious and fun for all the family (and friends too).

I don't understand. But I do like Guinness.

Hi Cheesefans. It's time for Cheeseman's Cheese of the Week. This week, Ireland. Ardrahan Modern, farmhouse, vegetarian, washed-rind cheese made from cow's milk. It usually has a wheel shape. The ridged, brine-washed rind is encrusted with brown, ochre, gray and yellow moulds. Ardrahan is made by Eugene and Mary Burns. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the buttery, savory, meaty character. The finish is reminiscent of

I got one recently "Do you like cheese?"

I think even cheese would find it hard to redeem Spam!

In Japan --- guess what.... cheese!

Hi folks it's time for Cheeseman's Cheese of the Week. A good one from Italy now. Zanetti Grana Padano The word Grana means "grainy" or "granular" because this is how the cheese looks when it is cut open. Grana Padano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, usually ranging from 70 to 88 pounds. Controlled by the Grana Padana Consorzio Zanetti, Grana Padano is aged a minimum of 18-months. It carries a mark on the cheese. This is a special four leaf clover and indicates the province of origin. Look for the Zanetti mark t

More stuff for cheese fans, including Cheese Shops and special menus in restaurants. I have sent my ideas to resorts before, they didn't act. Cheese is not only delicious but also highly nutritious and fun for all! It's a winner!

He cheesefans, it's time for Cheeseman's Cheese of the Week. This week over to that France place. Anneau du Vic-Bilh This cheese has an original shape of ring of about 10 centimeters, with a hole in the center of about 2 centimeters and a height of 2 centimeters. Very like a doughnut, with the same aspect of looking hand made. Its rind is slightly blue, covered with charcoal. Under the rind you will discover a soft, white pate. The flavor has just the right balance between salty and sour.

Hi Cheesefans it's time for Cheeseman's Cheese of the Week. This time over to England. Nice one this. Duddleswell Modern, unpasteurized, vegetarian, hard cheese of truckle shape with hard, finally ridged, polished, natural rind. It was produced by Sussex High Weald Dairy. The cheese has a flaky texture with a sweet, caramel flavor with a hint of Brazil nuts and fresh hay. Affinage takes ten to twelve weeks. The cheese became very popular and won a silver medal at the British Cheese Awards.

I hope to!

No new pics I'm afraid but I am hoping that we can maybe get on or two in before the end of the season.

Mike - wonderful pics again. And if you get a chance with the cheese, please feel free to up to my gallery

I'd say the latter. You should stay at home and enjoy cheese and look forward to next time.

"Black Pepper Cheese" at Naeba

I'll look forward to that thursday.

thursday thanks for sharing. Was there much cheese on show there?