cheeseman

I'm getting a design done for a snowboard next season - cheese, cheese, cheese design covering both the top and bottom. Of course it will be called "Cheeseboard" and it's going to rock. Still designing it and choosing exactly which cheeses to use. I'm planning on getting a helmet done too.

Do people still use basic anywhere or is it extinct?

Hi Cheesefans Time for Cheeseman's Cheese of the Week. This time over to Germany for a really nice one: Bavarian Bergkase Traditional, farmhouse and creamery, unpasteurized, hard cheese made from cow's milk. It has a wheel shape with natural rind, similar to, but darker Emmental. Bergkase simply means "mountain cheese" and is smaller version of the popular Allgauer Emmentaler. Firm but supple, and almost chewy, it is a superb melting cheese. More aromatic than Emmental but still fruity, Bergkase is made only in the summer months from the milk of cows grazing the mountain pa

You should eat lots of cheese. Not only is it delicious and fun for all, but also very good for you and highly nutritional.

Far too long in this not particularly cheese loving country. We like many things about it, but may be in our last year now.

Hi Cheesefans, sorry for the delay but here's the new Cheeseman's Cheese of the Week. Over to England, nice interesting and unique flavoured cheese. Buxton Blue Modern, creamery, vegetarian, blue cheese made from cow's milk. It usually has a shape of cylinder. The interior is pale orange and the flavor has a hint of dark chocolate and burnt onions on the finish. The cheese ripens in ten to twelve weeks and has a fat content of around 45 per cent. It is a table cheese used in soups, salads or simply for spreading.

Hi cheesefans, time again for this weeks Cheeseman's Cheese of the Week. This time, a cheese that I have not tasted from New Zealand. Kikorangi Kikorangi is another of the New Zealand blue cheeses. It usually has a cylindrical shape. It is creamy, buttery cheese with a gritty texture. The moist, natural rind has blue moulds which give the cheese strong, piquant taste. Anyone tried it?

Hi cheesefans, time for this weeks Cheeseman's Cheese of the Week. This time, Germany 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 fruity with a spicy tinge.

We watched Unbreakable last night. I found it a bit boring to be honest.

How did you find the cheese facilities in those places?

I have been listening to Sigor Ros recently. It takes a bit of getting used to but I am really growing to like it. Got to be in the mood. Some cheese and wine and the kids in bed does it good.

People posted links that looked real, but basically just took you to this video.

Cheesefans - time for Cheeseman's Cheese of the Week and this week we will go over to Denmark. I really liked this one the one time I had it. Havarti Havarti is a traditional, creamery and semi-soft. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.

I felt that, though we had had a fair bit of wine and cheese by then so it went by without too much fuss

Hi Cheesefans. It's time for Cheeseman's Cheese of the Week. This week, over to Corsica. Brin d'Amour From the tiny island of Corsica comes the most romantic of cheeses: Brin d'Amour translates to 'little bit of love' and after the first bite, you're a goner. The cheese is rolled in dried rosemary with the occasional juniper berry and chili pepper for accent making it rustic, elegant, and delicate all at the same time. 'Rosemary is for remembrance' and Brin d'Amour is unforgettable. This cheese is also known as Fleur du Maquis.

Just think how much better the Japan experience would be if they understood cheese more.

Hi folks, time for this weeks Cheeseman's Cheese of the Week. This week, over to Belgium for a bit of a smelly one Remedou The name of the cheese comes from "remoud", which was an old Waloon word for the rich milk produced towards the end of a cow's lactation period. It is also known as "sticking cheese" because of the surface bacteria that gives the powerful aroma to the cheese. Remedou is made from cow's milk.

OK folks it's time for Cheeseman's Cheese of the Week. This time back to France. Brin d' Amour This artisan cheese is relatively recent. Its natural rind is covered with rosemary, thyme, coriander seeds and savory aromatic herbs that are found in the rocky, brambly, underbrush landscape on the island. The taste is slightly sour. It is an uncooked and unpressed cheese that requires a maturing period of at least one month. The dried herbs give the Brin d但mour an original and subtle flavor.

Japanese citron? Cheesy crisps are hard to beat.

RobBright, I get my cheeses from a local shop and also online.

Good afternoon. It's time for this weeks Cheeseman's Cheese of the Week. How about some spicy cheese, cheesefans? Friesian Spiced cheese from Friesland, a northern province of Holland. It has a hard rind and a firm texture. There are two versions: one with whole cow's milk and the other one with skim milk. This kind of cheese is very similar to Leyden. Also known as Friesian or Frisia. The cheese has a fat content according to the milk from which it is made. Whole-milk version has a fat content of about 40 per cent, while skim-milk version is maximum 20 per cent.

I don't want to try, I doubt I'd be able to get up from that!

Hi folks. Time for this weeks Cheesman's Cheese of the Week. This time, Russia. I actually have not tried this one but trying to get hold of it. Anyone tried it? Daralagjazsky Daralagjazsky is a well known cheese throughout Russia. This cheese is made either from sheep's or cow's milk. The curds are salted and garlic and thyme are added. Maturation takes place in a sheepskin bag. The fat content is 25%.

Thanks for sharing. Have you not mentioned catering to cheesefans when you contact all these resorts? I think it is certainly a good idea - what they've been looking for in fact!

I got lots of cheese! Very happy