cheeseman
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Posts posted by cheeseman
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And I thank you!
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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.
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WOW!
Excellent posts and photos.
I'm quite emotional, such has this concept taken off.
Thanks to all the Cheesfans.
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Magnificent!
The cheesy storylines are great.
We are one rank up now, the pressure is on with the storyboarding.
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Did you take your cheese friend out today?
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Excellent additions muikabochi
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Fantastic Mick Rick!
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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 cent.
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Fantastic! Thank you.
Keep those Cheese at Resorts photos coming folks!
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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
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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 explains why it is also known as Alpenkase. The cheese ripens in three to nine months.
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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
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I need to find somewhere that has a good selection of cheese.
Not the most easy of things to do in Japan.
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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!
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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 becomes very hard and the interior becomes granular and even brittle. Montasio ripens in three to 18 months and has a fat content of 30 - 40 per cent.
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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!
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Remember the cheeses for after the meal!
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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.
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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. Kirkham and Dew-Lay are the only two Lancashire makers who use a combination of three day's curd to give a unique, slightly mottled texture. As the curds ripen at different times it acquires a multi-dimensional flavor that is sharp and peppery.
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Lancashire is an English cow's-milk cheese, and considered one of the premier products of the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire is a more recent creation suitable for mass production.
>>Creamy Lancashire:
For centuries, Lancashire dairy farmers' wives have made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was made into curd and accumulated for several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days' curd of varying maturity are blended together, giving Lancashire cheese a distinctive character. The traditional method was standardised in the 1890s by Joseph Gornall of Garstang and Pilling, a county council employee, who visited many Lancashire farms to establish a method and recipe that is still used today – the "Gornall method".His "Gornall Patent Cheesemaker" was sold between 1892 and 1919.
Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve weeks. It has a fluffy texture and creamy flavour, and is good for toasting, as it does not go stringy when melted.
"Beacon Fell Traditional Lancashire Cheese" is a Protected Designation of Origin name. The name can be used only for cheese from milk from an area around the Fylde, and made in the same area by a designated method. It is named after Beacon Fell within the designated area.
>> Tasty Lancashire:
Tasty Lancashire cheese is made by the same traditional method as Creamy Lancashire, but is matured for longer, from 12 weeks to 24 months. It has a mature nutty taste.
Leigh Cheese was a version of Lancashire Cheese that ceased production in the 19th century.
>> Crumbly Lancashire
In the 1960s, Crumbly Lancashire cheese was created. Unlike the other Lancashire varieties, this is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. It is the only Lancashire cheese that is manufactured outside Lancashire.[1] It tends to be matured for only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese.
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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.
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Nokkelost
Featured this week as my Cheeseman's Cheese of the Week
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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.
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Almost extinct, only two small dairies in Norway still make Nokkelost. This Norwegian specialty cheese, made from partially skimmed cow's milk, is flavored with cumin seeds and cloves. These herbal additions give Nokkelost a warm, spicy taste. Similar in concept to Dutch Leyden, although with a springier texture, Nokkelost is a festive cheese that is always a hit at parties. It partners very well with beer and wine, especially when served with dark breads, such as pumpernickel.
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Is there any good ipad cheese content?
Cheeseman's "Cheese at Resorts" Gallery
in Snow talk, trip reports, Japan avalanche & backcountry
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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!