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Hi Cheesefans, time for another Cheeseman's Cheese of the Week! How's about this one from France. Baguette Laonnaise Traditional, creamery, washed-rind cheese made from cow's milk in industrial city of Laon. It has a shape of loaf or brick with glossy but crusty, orange-brown rind. The cheese was created after WW2. The sticky, ridged, orange-brown rind hides a supple, yet dense interior. As the cheese ages, it develops a very pungent, spicy taste, and a finish that is reminiscent of the farmyard. In the cold fridge the rind may dry out and the cheese will become quite bitter and

Good time to import some cheese!

Anyone seen any good cheese-related designs lately?

Sorry for the summer break but we can now get back to having regular updates to Cheeseman's Cheese of the Week post. In recognition of pie-eaters fine work over summer in visiting Hawes and the Wensleydale factory, lets look at Wensleydale. Wensleydale Traditional, hard cheese made from cow's milk. It has a shape of cylinder with natural rind. Wensleydale can be used as table cheese and is very tasty with apple pie. This cheese is based on the recipe that can be traced back to the Cistercian monks who came over with William the Conqueror in the 11 century. There are two types of

Excellent reports pie-eat and Hawes is certainly a good place for Cheesefans. You must have had a particularly cheesy day!

I like Indian food, even if they don't really do cheese well at all.

Where should we go this week for Cheeseman's Cheese of the Week? How about Holland! Maasdam Modern, creamery, semi-hard cheese made from cow's milk. It is boulder-shaped cheese. The smooth, natural rind is polished and may be waxed. The cheese was created in the early 1990's as an alternative to more expensive Swiss cheese Emmental. Although there are similarities with Emmental, it is higher in moisture and therefore, more supple. It ripens faster than other Dutch cheeses, being ready in four to 12 weeks. The flavor is sweet and buttery, with a fruity background, making it id

Good morning Cheesefans. It's time for a new Cheeseman's Cheese of the Week. And this week we will go to Spain. Idiazabal. Nice smoky flavor. Idiazabal Traditional, farmhouse, unpasteurized, hard cheese. It has a shape of cylinder, with pale yellow to amber in color. The natural rind is smooth and hard. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it is drained. The characteristic, smoky flavor was originally the result of the cheeses ha

Do other countries have such permits?

Hi folks. OK so here is the new Cheeseman's Cheese of the Week. This week, France. Only had this one a few times, but I did like it. Filetta Filetta comes from Isolaccio, which lies 45 km south of the town of Bastia. It means "the fern" in Corsican. It has a faint smell of the cellar and fern leaves and is decorated with a sprig of fern. The maturation period is three to four weeks. The fat content of Filetta is 45%. Filetta is made from ewe's or goat's milk.

Imposter! No, I am Cheeseman. I will be posting a new Cheeseman's Cheese of the Week soon.

Hi Cheesefans, time for another Cheesemans Cheese of the Week! Over to Germany Allgauer Emmentaler Traditional, creamery, hard cheese made from cow's milk. It has a wheel shape with smooth, waxed, natural rind. It is used as a table cheese, but is also good for melting and grilling. The cheese is sweet, fruity with holes of the size of walnuts. It is less expensive than the Swiss original.

Excellent. And me too. I hope it will be a normal season after all that has happened this time.

More cheese facilities would help encourage Cheesefans from around the world to visit Japan. Right now, Japan is still sadly lacking in this respect.

I hope they are going to be catering to all those Cheesefans as well. I have said before, but it's something that resorts are lacking and they really should take note of my ideas.

Hi Cheesefans, it's time for a new Cheeseman's Cheese of the Week. How about a trip to Italy this time... Mascarpone A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan. It is, however, described as a curd cheese, although it is made in much the same way as yogurt. To make Mascarporne cheese tartaric acid (natural vegetable acid derived from the seed of the tamarind tree) is needed. After the cul

Thanks. Just posted a new Cheeseman's Cheese of the Week.

Hi Cheesefans Sorry for the delay a bit of personal stuff. But we are back now and a new Cheeseman's Cheese of the Week! Here's a nice one from England, Double Gloucester Double Gloucester It is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchant payed attention to rind's robustness. They used to jump on it with bo

Thank you folks. We are starting to get back to normal now. I hope to get the Cheeseman's Cheese of the Week thread back up and running this week.

Thank you. It has been a difficult time, though we're not the only ones going through difficult times right now of course.

So sad to see all this happen. We were out of Japan at a good time it seems. (Had to be away because of family passing away).

Appreciate all the wonderful work guys. Sorry I haven't posted, we had to go back to our home as Cheesewoman's mother passed away and so it has been a difficult and busy few months. Sorry for the lack of many Cheeseman's Cheese of the Week as well. I will be back, no worries.

Hi Cheesefans It's time for a new Cheeseman's Cheese of the Week! This week over to Denmark for a nice tasty cheese Orla Orla is a modern, farmhouse, unpasteurized, organic, vegetarian, semi-hard cheese made from sheep's milk. It has a round shape with fine, orange, brine-washed crust. It is one of the cheeses that belongs among semi-soft and hard, depending on the degree of maturity. Orla is supple and decidedly semi-soft when young. After being aged in cellars for up to six months, it resembles Manchego in texture, although it is less oily. The mature cheese is sharp an

I'm going to be able to post some of my own soon. Top work Cheesefans!

Wonderful just wonderful.