cheeseman

Gouda @ Nozawa Onsen!

I hope some of those places serve some decent cheese.

We are going to Nozawa this weekend (probably). Can't wait. Hope we get fine weather, after lots of snow of course. Still deciding which cheese to take. Perhaps Gouda.

Definitely. A cheese report!

Nice shots. Remember to bring some and take some "cheese at resorts" shots for the gallery in Snow Talk. Anyone can post pics there, no worries.

Not yet. These models lived on to see another day (but have since been consumed).

Even cheese could not help natto.

Yes cheesewoman won a Minamiuonuma one the other week and we went to enjoy it. Thanks SJ.

I will do my best.

Not quite like yogurt but nice all the same. Anyway, cheesefans, it's time for this weeks Cheeseman's Cheese of the Week. Firm and moist. Interesting one this, but well worth a try if you can: Queso Para Frier It has a mild taste with a white color. It also has a unique texture, firm and moist. It is usually crumbled onto fruit, beans, salads and other dishes. Can be fried without melting (Also called Queso Para Frier when sold as a frying cheese. )

Requests ok if you provide the cheese!

Hi there here is some Mozzarella @ Ryuoo Ski Park in Nagano.

I went there yesterday with Cheesewoman. It was fairly busy but not unbearably. Weather was very changeable. We enjoyed it.

Hi folks, here's this weeks Cheeseman's Cheese of the Week. I don't believe we have been to Bulgaria yet. Here's a nice one though Sirene One of the most popular Bulgarian cheeses made from the mixture of sheep's and cow's milk. This cheese is usually produced as blocks. The texture is slightly grainy and it has a fresh lemony taste. Sirene is used as a table cheese, in salads and for baking. The content of fat is about 40 - 45 per cent.

Cheesewoman entered the Minamiuonuma lift ticket giveaway on SnowJapan and won a ticket! Thank you! So yesterday we took a trip to Ishiuchi Maruyama resort up there. This time we took some Mozzarella. I was a bit put back by this sign - no cheese beyond this point?!!? Cheesewoman holds the Mozzarella

Family and friends send them. There's a few places on rakuten that sell cheese but they are expensive and I wouldn't particularly recommend them as such. Offers sometimes. Anyway, it's time for Cheeseman's Cheese of the Week. This one has an interesting name, from Germany Beer Cheese The cheese was created in Germany, but now it is known worldwide. Produced in America, mostly in Wisconsin, it is quite pungent, salted cheese. It ripens for a period of seven months in highly humid conditions. Germans are known to dip this cheese in beer as a tasty snack. Beer Cheese is also

I was at Gala Yuzawa yesterday. There were very few people there, I never had to wait at all for a lift.

Gouda @ the phone box on January 7th

Hi folks. Yesterday I had a day trip to Gala in Yuzawa town. Cheesewoman had to work and I had the day off and so with Cheesewomans permission I had the day out. It was lonely on the lifts without Cheesewoman, and as much as I like gouda cheese it was no substitute Here's the gouda posing in another shot. And, I found the phone box. Had a fun time skiing though the snow was quite good and it was not crowded at all. Fine weather. A few more phone box shots in that thread http://www.snowjapanforums.com/ubbthreads.php/topics/299078.html#Post299078

You are welcome to post in this thread. Upload them to SJ and then link in here. Please lets keep the critics and relative merits of any particular cheese out of it and just enjoy cheese/resort/snow pics.

The last one this year of course. Sorry to shock you there. Don't worry, I will continue posting Cheeseman's Cheese of the Week throughout 2009. Happy 'bit between Christmas and New Year'!

Now it's time for the last Cheeseman's Cheese of the Week. Where shall we go this time? How about Finland? Nice one this.. 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 s

Here we go on the vegetarian bit: Vegetarian cheeses are made with rennets of non-animal origin. In the past, fig leaves, melon, wild thistle and safflower have all supplied plant rennets for cheese making. However, most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegetarian cheese may also be made using a rennet from the bacteria Bacillus subtilis or Bacillus prodigiosum. Advances in genetic engineering techniques mean that some vegetarian cheeses may now be made using chymosin produced by genetically engineered micro-

This year I thought I would create a special "Cheese at Resorts" Gallery. At the moment, myself along with Cheesewoman, Cheesegirl and Cheeseboy are at Nozawa Onsen in Nagano. Lovely place, but no good views yet as it has been snowing. Anyway to start off my gallery, here's the gallery and some cheese in Nozawa. Just some run of the mill 'natural cheese' as they call it used to melt on pizzas etc. Not the most gourmet start.... http://www.snowjapan.com/e/insider/member_photo_gallery.php?userGallery=222 Please upload any cheese at resort pics to SnowJapan and t

I am sending some home on Monday. While it is good for me personally, my job is being affected by the crazy rates so a return to some kind of normality would be welcome.