cheeseman

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.

just getting back to normal now, but hitting a few problems with the Cheeseboard I have to sort out.

Cheese is better. (As well as being highly nutritious, delicious and fun for all).

Sorry for the lack of Cheeseman's Cheese of the Week over summer. But not to fear, today I am posting a new Cheeseman's Cheese of the Week and you can look forward to a new Cheeseman's Cheese of the Week every week in the run up to the snow season! Had some Derby for the first time in a while over summer. Nothing special, but a nice cheese all the same. 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

Got one once that said 'Do you like cheese?'. I was tempted to look.

I hope you are taking in some wonderful cheeses as well. We are having a lovely time trying some new cheeses. More when we get back.

Sorry folks for the lack of updates (and lack of Cheeseman's Cheese of the Week as well!) Away for a few weeks now, will be back in about a week and back to normal then. Will update you on this!

What about the cheese count?!

Hi folks time for Cheeseman's Cheese of the Week. Here's one I haven't tried and never heard of actually until now.... anyone? Caravane Caravane is the brand name of a camel-milk cheese produced in Mauritania by Tiviski. The milk is collected by a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose. Cheesefamily are off on their hols from tomorrow so see you later in August.

Get some cheese on that!

I will have some cheese for breakfast to celebrate.

Hi folks, time for Cheeseman's Cheese of the Week! Over to Portugal and the "kind of Portugese cheese". Serra da Estrela Serra da Estrela is the king of Portuguese cheese and has been made for centuries by shepherds in the mountains of Serra da Estrela in the Beira region. The cheese is entirely hand-made, in the literal sense of the term, as the curds are broken up by hand and not cut up with an implement as is usually the case. Serra da Estrela is so soft that it is almost spreadable. It has a rich, perfumed intensity as a result of the superb grazing, and the sweet, slightly

cheese party

The Cheesemobile is a Legacy.

Hi Mini Me Tarzan. Whats your favourite cheese? Remember, not only is it delicious, but also very nutritious and fun for all the family.

It's that time again -- Cheeseman's Cheese of the Week! Try pronouncing this one? If you can't just enjoy eating it. Avaxtskyr Skyr is a soft cheese that is made from the whey of cow's milk. This cheese is made in various forms: natural Skyr, Skyr with fruit - Avaxtskyr, or with added cream - Rjomaskyr. If there anything left over after cheese-making, the rest is made into a drink called Mysa.

One way to compare them might be which caters better for cheesefans?

No real progress on the cheeseboard at the moment it has been a busy few weeks at work!

OK cheesefans, time for Cheeseman's Cheese of the Week. This time to Denmark. Really like this one, though only had it twice. Must try to get some more. Mycella Mycella is a Danish version of Gorgonzola with blue-green mold and mild aromatic taste. The name of the cheese is derived from the Latin word for fungal filaments (mycelium). It is a traditional, creamery, blue cheese made from cow's milk. The veins in the cheese provide an attractive contrast to the very pale, creamy, almost buttery interior. Mycella is a table cheese used for snacks or to salads.

Those are all good ideas, thank you.

Hi folks, time for Cheeseman's Cheese of the Week! This time, over to Finland. Juustoleipa This cheese is considered as the specialty of Finland and Lapland. It is a round cheese of various sizes made from cow's or reindeer's milk. The production of this cheese is following: The curds are drained and pressed into a flat, wooden platter with a rim. Then it is placed in front of the fire until the outer layer is "toasted". Then the cheese looks like bread and that's why it got its name which means "cheese bread". It is creamy and smooth under a crusty surface. The period of ripening

Are there many good Cheese shops in Hong Kong?

haha thank you tsondaboy. My design however is going to be much more complex. It is going to have over 20 different cheeses on it. It really is going to look like a good cheese board.

Cheesewoman is going to have some skis, and they will be called "Cheeseboards". I'm "design idea"-ing myself and paying for it to be done up.

If the resorts put more effort into attracting cheesefans from around the world, they would get more people coming for sure.