cheeseman

SKI ---- what?!!? Good to hear no deaths.

We all wear goggles. Even cheesedog has some! (though he doesn't ski!)

Afternoon cheesefans. Don't worry about the lack of snow - think cheese! Yes, it's time for Cheesemans Cheese of the Week. Coquetdale Vegetarian, hard cheese of round shape made from cow's milk. The cheese was made by Mark Robinson in his hometown in Northumberland. It is a soft, supple cheese with a wonderful balance of sweet-savory flavors and a nutty, slightly salty finish. The fine, leathery, natural rind has yellowish-gray mould. Ripening process takes 10 weeks.

Oops I'm sorry I meant to post this one. Apologies for my mistake. Xynotyro: Xynotyro means "sour cheese", but this one does not represent its name. It is made from the mixture of sheep's and goat's milk in various shapes and sizes. Xynotyro is a hard, flaky cheese that melts in the mouth and the flavor is a combination of sweet, burnt caramel, lanolin and the sour taste of the whey. This cheese belongs to the group of low-fat cheeses and has a fat content of 20 per cent.

Not cheese related but we have ETC in our car and I'm glad we did. We don't use it that much but it is less hassle when we do and good to get cheaper prices at times. It means more cheese!

Hi Cheesefans, times for Cheeseman's Cheese of the Week. Over to...... Cyprus! Halloumi It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella.

I have a cunning plan that will win me the first prize!

Hi Cheesefans Time for this weeks Cheeseman's Cheese of the Week. Over to Norway. I really like this one: Jarlsberg Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss", Jarlsberg has the consistency texture and hole formation of Swiss Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine

I don't know, but I would say cheese is better. (And not only delicious but also very nutritious and fun for all the family).

Our cheese

Quote: We even have an Irish bar now! Any cheese shops yet up there? There is demand, I'm sure of it.

Hi folks it is time for Cheeseman's Cheese of the Week. This week over to Germany and I really like this one. Tilsit Creamery, semi-hard cheese made from cow's milk. It has a wheel-shape, the thin, dry, yellow-beige crust has some moulds. This cheese was discovered by Dutch cheesemakers, living in Tilsit which was then in East Prussia. The cheese is washed and brushed regularly for the first two months so that the crusty rind forms. This protects the smooth, supple interior with its tiny, irregular holes from drying out. The aroma is mildly pungent while the taste is buttery and

Nothing wrong with them at all. Try some cheese sauce with them and maybe stick them in the oven for a bake. Nice.

Hi Cheesefans. Time for Cheeseman's Cheese of the Week. Hmmm, where to this week? How about Cyprus! Halloumi It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella.

Mr McCain, hero and all, gives "cheesy" a bad name.

Hi cheesefans, it's time for this weeks Cheeseman's Cheese of the Week! This time a traditional Danish cheese, Maribo Traditional, creamery, semi-hard cheese made from cow's milk. The shape can be round or block. The natural rind has a pale yellow color. The cheese has its name after the town on the island of Lolland. The cheese resembles Gouda and has a firm, dry interior with numerous irregular holes. It is usually coated in yellow wax and is sometimes flavored with caraway seeds. It ripens in four months and has a fat content of between 30 and 45 per cent. To make Maribo, che

Resorts offering lots of varieties of delicious cheeses for hungry ski and snowboarding cheesefans.

Skyliner train > Ueno Keisei Ueno Station > Nagano Station (Nagano Shinkansen) Nagano Station > Hakuba Unfortunately, not much cheese is available on said journey, so take your own!

How about some nice Irish cheese for this weeks Cheeseman's Cheese of the Week" Croghan Semi-soft, vegetarian, goat milk cheese of round shape. The smooth, brine-washed leathery rind is brown-pink to terracotta in color and has some mould. This cheese is made by Luc and Anne Van Kampen and the production is loosely based on Gouda. The flavor of the cheese suggests grass and hay, while the finish is aromatic without being pungent. It is made only from spring to autumn and the period of maturing is from four to 12 weeks.

Quote: More than six million people have e-mailed questions to the moderator, NBC news presenter Tom Brokaw, who will preside over the town hall-style debate in Nashville, Tennessee. I sent in a question about cheese, so ears up if they choose that one!

A good sandwich needs cheese in it.

I have used Photoshop Elements 4 for a while and was about to buy version 6 a few months ago but heard that 7 was out soon. So held back and will get 7 next week when it is out (with Premier Elements). Fairly cheap, so looking forward to that.

Hi cheesefans Time for this weeks Cheeseman's Cheese of the Week. If we did Stilton, it is still worth another mention Stilton Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F

Hi Cheesefans, time for Cheeseman's Cheese of the Week and this week it is a yummy Austrian cheese.... Kugelkase Kugelkase is a cheese that comes from Austria and is made from cow's milk. It is a creamery, balls-shaped cheese with pepper, caraway seeds and paprika added so that the curd becomes infused with their aroma. The maturation lasts for 2 to 3months.

Oops, I posted in the wrong thread!!