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cheeseman

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Posts posted by cheeseman

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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 the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is now produced on the island, especially in Gavoi.

     

    Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses.

     

    Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana. The sharpness depends on the period of maturation, which varies from five months for a table cheese to at least eight months for a grating cheese.

     

    Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches.

     

    Pecorino Romano cheese, whose method of production was first described by Latin authors like Varro and Pliny the Elder about 2000 years ago, was first created in the countryside around Rome. Pecorino Romano cheese is used mostly in Central and Southern Italy.

     

    On the first of May, Roman families traditionally eat Pecorino with fresh fava beans, during a daily excursion in the Roman Campagna.

     

    Pecorino Romano is the cheese used on traditional New Haven-style apizza.

     

    Pecorino_romano_on_board_cropped.PNG

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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 is very good in salads. This cheese is also known as Marmora.

     

    danablu_forside.jpg

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    Hi Cheesefans!

     

    wave

     

    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.

     

    Idiazabal.jpg

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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 period of two months, the taste of the cheese reveals a fruity character. This cheese is served with salads and cold meats.

     

    1597_0.jpg

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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.

     

    Brillat_Savarin_DC_t.800.jpg

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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 pasteurized milk and liquid rennet for curdling. The cut curd is heated at a temperature of 100 degrees F. The whey is drawn off, salting occurs and then the curd is pressed in molds and cured for 3-5 weeks. The strength of the taste varies with the amount of curing time (longer curing time = stronger flavor).

     

    Nice. Here seen melted

     

    filone-ham-maribo.jpg

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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 background, making it ideal for serving as a snack or breakfast cheese. It can also be grilled.

     

    maasdam.gif

     

    Very nice grilled indeed and I like it with salami.

     

    1006811.jpg

     

     

    Cheesemans "Cheese of the Week"

    in General off-topic discussions

    Posted

    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.

     

    tetedemoine-LOGO.jpg

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