cheeseman

Cheese @ resorts photos!

If you go folks, remember to take some cheese for the photo shots!

Hi Cheesefans! Time for a visit to Mexico for this week's Cheeseman's Cheese of the Week! Oaxaca Also known as Asadero, Oaxaca is a Mexican name of semi-soft, white, string-type, Hispanic-style cheese. This kind of cheese is used on sandwiches or melted on cooked foods, including pizza and nachos. It is a stretched curd cheese, kneaded then formed into a ball-shape which is plunged in brine for several minutes. It's name comes from the name of state in which it originates. It is a kind of pasta filata cheese and it is produced in different shapes and weights. This cheese belongs t

Fine work Metabo Oyaji. SJ I think this thread should be "pinned" to remind people to get those cheese pics.

Afternoon Cheesefans! Time for a new Cheeseman's Cheese of the Week! This week, over to France --------- Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. The name munster may come from the little town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. It may also refer to the Latin word for monastery, monasterium. This cheese originated in the Admodiation, an area on the top of the Vosgian mountains, named Cha

Hi Cheesefans! Time for another Cheeseman's Cheese of the Week! How about one that smells like body/food odor!!! Scratch the photo below to smell. ----- Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor commonly compared to body odor. In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but i

Hi Cheesefans! It's time for a new Cheeseman's Cheese of the Week! This week... Vacherin Vacherin is a cow's-milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind and is called Mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont d'Or from Switzerland (though it tends to just be called Vacherin in the local s

Very good pie-eater. Did you get much cheese in then?

Very good work Mich Rick. I hope we see lots of different cheeses at lots of resorts this coming season. Remember folks, take the cheese and take the shot!

Hi Cheesefans! Time for Cheeseman's Cheese of the Week thread to start again. I had a good summer and lots of cheese. Really enjoyed the cheeses in Holland, good old Gouda and it's variations were nice. Gouda is an orange cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not protected. However, the European Commission has confirmed that "Gouda Holland" is to be protected (although "Gouda" itself is not). Cheese under the name of Gouda is currently made and sold all around the world. The cheese is from cultured milk th

Don't leave cheese out for a few days in this heat. Beginners mistake!

Ireland anyone? Yes, that's where we will go for this week's 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. Nice one.

The price of cheese in Japan.... taihen desu ne!

I don't think I will ever get used to, or begin to like, natto.

Someone brought be some Leicester recently and I really enjoyed it. So let's recap on that cheese today Cheesefans - in this week's Cheeseman's Cheese of the Week! --- Leicester A natural hard cheese. The bright, orange-red rind has fine, powdery moulds. Raspy, moist-textured, Leicester is made in a similar fashion to Cheddar and comes covered in a hard, dry rind. Leicester has a rich, mild flavor with a flaky texture and a deep orange color, due to natural dye annatto. Traditional makers of Red Leicester include Quicke and Overton Hall. This cheese can be eaten young, but it shou

Time for a new Cheeseman's Cheese of the Week, cheesefans. Where this week? How about Italy? --- Asiago Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Originally made of ewe's milk, now is made entirely of cow's milk. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. Another one (Asiago d'Allevo) is the mature cheese made with skimmed milk. Long and slow maturation process creates fruity, slightly sharp

We live on a similarly quiet road that hardly anyone other than the people living here use. There's lights that are really not necessary and actually since last year they have had them turned off. No-one is the worse for it. I hope they don't decide to put them back on because one light affects our living room and I much prefer it not being on.

Afternoon, Cheesefans! It's time for another Cheeseman's Cheese of the Week! How about this on, from Mexico Cotija It is a Hispanic-style cheese, known as the "Parmesan of Mexico". It was originally made with goat's milk but today cow's milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely us

How about a Cheese and Wine tabe-nomi-hodai? Doesn't that sound the best?

They should eat more cheese. Not only is it delicious, but also nutritional... and fun for all the family.

Hi Cheesefans! Time for Cheeseman's Cheese of the Week. Fancy a "Brick"? Brick Brick's roots lie in Wisconsin at the end of the 1800's. Its name is perhaps derived from early moulding techniques, the pressing of the cheeses with actual bricks. The cheese has a number of small and irregular holes and an open texture. It suggests a mixture of sweet, spicy and nutty flavor. Brick tastes delicious with any kind of fruit, crackers, wine, beer or apple juice. Anyone tried that?

Good morning Cheesefans. OK it's time for a new Cheeseman's Cheese of the Week. This week, let's go over to Ireland. I really like this one. 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 butt

We managed 3 weekends and a few day trips.

Another person who didn't post here! Cheeseman - ski Cheesewoman - ski and board Cheeseboy - ski Cheesegirl - ski Cheesedog doesn't ski or board.

Morning Cheesefans. It's time for a new Cheeseman's Cheese of the Week! This week let's do a lesser well-known English cheese, I tried this once and it was very good. Beenleigh Blue Modern, farmhouse, unpasteurized, organic, vegetarian, blue cheese made from sheep's milk. The shape reminds a cylinder. The rough, crusty, natural rind is slightly sticky and has some patches of blue, gray and white moulds. It is one of the blue cheeses made from sheep's milk in Britain. It is moist, yet crumbly, with the blue appearing as bold blue-green streaks through the white interior. The f