cheeseman

Fabulous photos again folks. I hope to be able to add some of my own next week at last. Keep them coming and come on other people join in the Cheese Fun!

And I thank you!

Hi Cheesefans! Time for a new Cheeseman's Cheese of the Week. This week, over to Hungary Balaton Traditional, creamery, hard cheese made from cow's milk. It has a loaf shape with thin, greasy, natural rind. It is used as a table cheese, but also for cooking and grilling. The cheese has its name after the beautiful Lake Balaton. This cheese has a firm, compact texture with small holes. The flavor is mild, with a pleasant acidity.

WOW! Excellent posts and photos. I'm quite emotional, such has this concept taken off. Thanks to all the Cheesfans.

Magnificent! The cheesy storylines are great. We are one rank up now, the pressure is on with the storyboarding.

Did you take your cheese friend out today?

Excellent additions muikabochi

Fantastic Mick Rick!

Hi Cheesefans, time for this weeks Cheeseman's Cheese of the Week. How about some.... Cottage Cheese Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per ce

Fantastic! Thank you. Keep those Cheese at Resorts photos coming folks!

Nice ones!

Not skied Mt Cheeseman. Bit miffed he took my name actually. You'll have to decide for yourself which cheese suits best maybe TropicalPow. But don't forget to take part in this! >> http://www.snowjapanforums.com/ubbthreads.php/topics/298008/Cheeseman_s_Cheese_at_Resorts_.html

Hi folks. It's time for a new Cheeseman's Cheese of the Week and this week over to Germany 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 pastures, which expl

I will be uploading photos again. Don't forget to post your Cheese at Resorts photos as well folks: http://www.snowjapanforums.com/ubbthreads.php/topics/298008/Cheeseman_s_Cheese_at_Resorts_.html

I need to find somewhere that has a good selection of cheese. Not the most easy of things to do in Japan.

Wonderful! Thank you Metabo Oyaji. May that be the first of many. Everyone, if you are going skiing or snowboarding in Japan this season, remember to take some cheese, take a pic and upload here. OK? We want many many Cheese at Resorts photos!

Hi Cheesefans, it's time for Cheeseman's Cheese of the Week This week over to Italy, yummy! Montasio Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk. The cheese has the same shape as Fontina, but in texture it resembles a young Asiago. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple. As it matures, the rind

I recommend cheese. Not only is it delicious, but also highly nutritious and fun for all! That reminds me, time for a new Cheeseman's Cheese of the Week!

Remember the cheeses for after the meal!

Hi Cheesefans, it's time for a new Cheeseman's Cheese of the Week. So here we go, over to France and a nice creamy blue cheese. Bleu d'Auvergne Bleu d'Auvergne is a traditional, farmhouse and creamery, blue cheese. This is a moist, creamy cheese with an even spread of veins. It's taste is tart and gluey, with a hint of herbs and melted butter. With age, the crust becomes sticky and eventually the interior gradually collapses and the taste becomes more intense and spicy. This cheese is delicious in salads with nuts or raw mushrooms. It can be also used as a seasoning for pasta.

Hi Cheesefans It's time once again for Cheeseman's Cheese of the Week! This time, one for pie-eater. Might have done it before but it's a lovely cheese so.... Lancashire The hard, thin, natural rind is pale gold. It bears the marks of the cloth. When young, the traditional cheese is described as "Creamy Lancashire". At this stage, the texture is moist and crumbly. As the cheese matures, the flavor intensifies and the cheese becomes harder, and it's flavor intensifies. Mass-produced Lancashire has a mild, flat flavor, while farmhouse Lancashire has a robust full taste. Mrs.

Hi Cheesefans, it's time for Cheeseman's Cheese of the Week. And this week we are off to 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.

Nokkelost Featured this week as my Cheeseman's Cheese of the Week

Hi Cheesefans. It's that time again for another Cheeseman's Cheese of the Week. This week over to Norway. I tried this one a few years back, very nice it was too. Nokkelost Creamery, semi-hard cheese with the shape of wheel or block. It is a factory-made version of the Dutch cheese Leiden and has been made since the seventeenth century. The name of the cheese means "crossed keys" as it is marked with the imprint of crossed keys which is the emblem of the city of Leiden. The period of maturation is three months. -- Almost extinct, only two small dairies in Norway stil

Is there any good ipad cheese content?