cheeseman

It is good, Mick. As is Caerphilly.

Myself, Cheesewoman, Cheeseboy and Cheesegirl plan to be there later this week for a day.

Very good work Cheesefans!

Hi Cheesefans, it's time for the Cheeseman's Cheese of the Week posts go get weekly* again * I hope This week, lets go to Switzerland Sbrinz The oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. It has a rich flavor and is very mellow and tangy. Softer younger versions are known as Spalen. -- Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used w

One of the things I like about Maiko, apary from the cheese fondue, is the beer towers!

Some Red Cheddar cheesy adventures in the few weeks Hakkai-san Cheese & Crackets at Maiko

I took these today. Spot the cheese!

Hi Cheesefans, OK time for another Cheeseman's Cheese of the Week This week over to Norway. I really do like this one really good aroma. Gjetost Gjetost is a creamery, semi-hard cheese made from cow's or goat's milk. This cheese is sweet, with an unusual, aromatic quality. Gjetost is the most popular cheese in Norway and is available in various versions. Is is sold in blocks and is honey-brown in colour. Gjetost is often served as a dessert.

Wonderful Metabo! Don't forget the cheese folks. I have a few now sorting out will post soon.

I'm happy for him!

They are cute! Here's a city made of cheese

Yes I like it too. Thanks for the songs, pie-eater.

Some coming from me soon Keep them coming, Cheesefans!

I meant SpamMan!

Hi SmapMan! Great idea, if spam if your thing!

Oops wasn't on! Am now!

Hi Cheesefans! Time for a new Cheeseman's Cheese of the Week. Promise to be more regular from now on. I really like this one: Caerphilly Traditional, farmhouse, unpasteurized, vegetarian cheese made from cow's milk. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheeses are aged in a moist cellar, the white and gray moulds become thicker and more leathery. This cheese is known as "the crumblies". These cheeses originate from South and West Wales. It was first made in Caerphilly in about 1830. When young, Caerphilly has a fresh taste, th

Fabulous! Remember, Cheesefans, take that cheese and get some pics! I am going to be skiing this weekend, so will get some.

Fine work Cheesefans. I will be taking some of my own in 10 days. Keep them coming.

Wonderful I feel like I know him.

Morning Cheesefans, time for a new Cheeseman's Cheese of the Week. This week over to France: Coulommiers This cheese is Brie's little brother, some people consider it the grandfather. It usually has a shape of disc with white penicillin mould made from cow's milk. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie. This cheese can be either fermier or industrially produced, though industrial version lacks the depth of an unpasteurized cheese. The period of ripening is about four weekend the content of fat is 40 per cent.

Very well done Metabo Oyaji. Remember everyone. Take your favourite cheese to your favourite skijo and upload photos here!

All seems very nice. I was hoping for a bit more of a Cheese theme in there but.....

It most recently was referenced again in Wallace and Gromit media; at the end of Episode 4 of Wallace and Gromit's World of Invention, Wallace samples his favourite cheese -an even more pungent variant of Stinking Bishop- named Stinking Archbishop.

Oh dear it has been a long time since my last Cheeseman's Cheese of the Week. I do apologise. So here is a new one for all you Cheesefans. How about some Stinking Bishop from England? Stinking Bishop is a vegetarian cheese that comes from England, Gloucestershire. This cheese was created by Charles Martell. It is similar to Munster and is washed and rubbed with perry, an alcoholic drink made with a local variety of pear called "Stinking Bishop". It has a meaty flavour and the fat content is 48%. The affinage takes from six to eight weeks. ---- Stinking Bishop is a soft