cheeseman
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Posts posted by cheeseman
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Myself, Cheesewoman, Cheeseboy and Cheesegirl plan to be there later this week for a day.
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Very good work Cheesefans!
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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.
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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 when producing this cheese. It is kept in the region until ready for consumption. Contrary to popular belief, the name Sbrinz does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching an advertising campaign in the 1990s. As a result of this campaign, there is now an area called Sbrinz.
Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. The cheese must ripen for 16 months before it can be sold as Sbrinz, and the full flavour only develops after about 24–30 months in storage.
Sbrinz is claimed to be the oldest European cheese.
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One of the things I like about Maiko, apary from the cheese fondue, is the beer towers!
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Some Red Cheddar cheesy adventures in the few weeks
Hakkai-san
Cheese & Crackets at Maiko
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I took these today.
Spot the cheese!
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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.
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Wonderful Metabo!
Don't forget the cheese folks. I have a few now sorting out will post soon.
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I'm happy for him!
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They are cute!
Here's a city made of cheese
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Caerphilly
One of my faves
Yes I like it too.
Thanks for the songs, pie-eater.
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Some coming from me soon
Keep them coming, Cheesefans!
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Hi SmapMan!
Great idea, if spam if your thing!
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Oops wasn't on!
Am now!
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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, the texture is moist yet supple. With maturity the edges become creamy and the flavor becomes more rounded.
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Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly, but was sold at the market there, hence taking the town's name.
Caerphilly is a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.
It is rumoured that the cheese was developed over time to provide the coal miners of the area with a convenient way of replenishing the salt lost through hard work over ten hour shifts underground and so was a staple of the diet of the coal-miners.
Real Farmhouse Caerphilly production died out during World War II as all milk had to go to the Cheddar factories to help the war effort. After the war these factories started making their version of Caerphilly (initially to help their cash flow as Caerphilly matures quicker than Cheddar), which is how it is mostly known today, dry and crumbly. However, there are now two or three farms making original Caerphilly which is dry in the middle and creamy around the edges.
The town of Caerphilly holds a three day festival annually to celebrate the cheese entitled The Big Cheese (Welsh: Y Caws Mawr). Also in Caerphilly, there is a sculpture of a cheese
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Fabulous!
Remember, Cheesefans, take that cheese and get some pics!
I am going to be skiing this weekend, so will get some.
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Fine work Cheesefans.
I will be taking some of my own in 10 days.
Keep them coming.
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Wonderful
I feel like I know him.
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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.
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Very well done Metabo Oyaji.
Remember everyone. Take your favourite cheese to your favourite skijo and upload photos here!
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All seems very nice.
I was hoping for a bit more of a Cheese theme in there but.....
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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.
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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.
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Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers. The breed has been revived to make production of the cheese possible, though it is often combined and pasteurised with the milk of Friesian cattle from a nearby county. The fat content is 48%.
The colour ranges from white/yellow to beige, with an orange to grey rind. It is moulded into wheels 2 kg (4.4 lb) in weight, 20 cm (8 inch) in diameter, and 4 cm (1.5 inch) deep. Only about 20 tonnes are produced each year The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. The process is said to have links with that used by local Cistercian monks who have long been associated with the production of washed rind cheeses.
To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. Air bubbles form in the mould, giving the finished cheese an Emmental-like appearance when sliced.
The cheese was brought to international attention by a brief but important role in the Oscar-winning 2005 animated film Wallace & Gromit: The Curse of the Were-Rabbit, in which it was used to revive Wallace from the dead. Demand for the cheese subsequently rose by 500%.
Cheesemans "Cheese of the Week"
in General off-topic discussions
Posted
It is good, Mick.
As is Caerphilly.