cheeseman

It's someone obviously parading around using me name. I'm all about cheese!

It deserves another mention. Different words. New members. I like it!

I got my Pecorino in Costco, Derby Literally had a big bag full of cheese. Quite funny. I usually buy from overseas or some online places here if no-one is coming over. Not cheap, but I can't live without me' cheeses.

Just nibbling on some now.

Never tried mud, but I like peanut butter. Cheese beat the lot though.

Hi Cheesefans. Have a good summer? Time for post-summer Cheeseman's Cheese of the Week posts to continue! I ate lots of cheese and brought a fair few back with me. One was the lovely Pecorino Romano. Very nice. Pecorino Romano Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to

Hi Cheesefans. It's time for another Cheeseman's Cheese of the Week. This time over to Denmark for danablu, Danish Blue. Danablu (Danish Blue) Drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel. Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and

I highly recommend cheese. Not only is it delicious but also highly nutritious, and fun for all!

What kinds of cheese Rob?

Hi Cheesefans! Time for another Cheeseman's Cheese of the Week. This week over to Spain where they will still be celebrating winning the World Cup with some lovely Zamorano... Zamorano Famous Spanish cheese, usually produced in the shape of drum. The cheese is very similar to Castelanno and Manchego, but is less grainy. The cheese has a natural rind covered in gray mould. The flavor has a hint of burnt caramel and buttery taste of sheep's milk. Zamorano is used as a table cheese and it ripens in three to nine months.

Hi Cheesefans. It's time for Cheeseman's Cheese of the Week. This week, over to Italy. Quartirolo Lombardo Italian creamery, semi-soft cheese of square shape. It is made from cow's milk and the pale pink rind hardens with age and acquires reddish-gray moulds. The cheese has its name according to the region where it is being produced. This kind of cheese is made all year round, usually from full-cream milk. The cheese has a slightly crumbly, lumpy center. Quartiolo Lombardo can be eaten at various stages of ripening. When young, the cheese has a lemon- fresh acidity. After the

Remember the all-important stock of cheese. Japan isn't too good on cheese yet, so it's an essential.

Hi Cheesefans. It's time for Cheeseman's Cheese of the Week once again. This week, over to France. Brillat-Savarin This cheese was created in 1930's by Henri Androuet and was named after the renowned 18 century French food writer Brillat-Savarin. It is a soft-white cheese of round shape with a thick, velvety, white crust. It is a triple cream cheese similar to Le Saulieu, Lucullus and Boursault. Affinage takes one to two weeks.

Mozzarella Parmesan Cheddar Edam Provolone Fontina Romano Lanashire Asiago ...and one more than Cheesewoman would not reveal and I haven't guessed yet.

We ate it! It was wonderful!

Cho-yummy thread was on the 5th page! Can't be having that. We had a very cheesy pizza last night. Fabulous it was. I'm feeling full still.

We plan to take a cheese and ski tour this winter for 2 weeks. Details not finalised yet but Cheeseboy and Cheesegirl are big enough now.

Hi Cheesefans. Well, it's time for a new Cheeseman's Cheese of the Week, so here goes: Denmark! Maribo Traditional, creamery, semi-hard cheese made from cow's milk. The shape can be round or block. The natural rind has a pale yellow color. The cheese has its name after the town on the island of Lolland. The cheese resembles Gouda and has a firm, dry interior with numerous irregular holes. It is usually coated in yellow wax and is sometimes flavored with caraway seeds. It ripens in four months and has a fat content of between 30 and 45 per cent. To make Maribo, cheesemakers use

I'm afraid that you might be somewhat disappointed in the availability of good cheeses up there. It's a problem throughout Japan, Niseko no different. Things have apparently improved with things on the menus in restaurants though.

Hi Cheesefans It's time for another Cheeseman's Cheese of the Week. This week, let it be 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 backgroun

Without a doubt, Cheese. Not only is it delicious, but very nutritious and everyone loves it.

Hi folks, it's time for Cheeseman's Cheese of the Week once again. This week, lets go over to Switzerland. I really like this one Tete de Moine This cheese has been made already for centuries. It is a full-fat cow's milk cheese of round shape originated in Switzerland. The color is ivory to pale yellow. Little slices are cut off and eaten alongside fresh or dried fruit. The slices are cut off by means of rotating knife. The cheese is very tasty and the period of maturation is about three to four months.

Ahhh, this will surely be a popular thread over the next month or so.

The words smoothie maker command a higher price tag!

Originally Posted By: thursday 10 cheeses. Which ten? I don't know. It varies and she doesn't tell me. I have to try and guess. The results come in tonight.