cheeseman

Beautiful photographs Mr Muikabochi.

I met Cheesewoman at college. Got a friend who has been going out with the same girl since he/they were 13!

Hi folks sorry I have missed a few Cheeseman's Cheese of the Week posts, but I'm back with a new Cheeseman's Cheese of the Week. And here it is: Turkish cheese anyone? Beyaz Peynir Traditional, unpasteurized, vegetarian, fresh cheese made from sheep's milk. Pure white and rindless, the cheese has a grainy appearance. It is usually sold in blocks or slices. It is used in salads, pastries and many local dishes. Beyaz Peynir is the most popular Turkish cheese. Vegetable rennet is used to clot the milk. The curds are pressed for a few hours, then roughly chopped and strained, somet

Cheese and onion is difficult to beat.

Hi cheesefans, it's time for Cheeseman's Cheese of the Week. This week, over to Ireland. Lovely place, we really enjoyed the southern part. Ardrahan Modern, farmhouse, vegetarian, washed-rind cheese made from cow's milk. It usually has a wheel shape. The ridged, brine-washed rind is encrusted with brown, ochre, gray and yellow moulds. Ardrahan is made by Eugene and Mary Burns. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the but

Hi Cheesefans. Had a cheesy Silver Week? Anyway, it's time for Cheeseman's Cheese of the Week! Celtic Promise Round-shaped, modern, unpasteurized, vegetarian, semi-soft cheese. This cheese has been introduced only recently by John and Patrice Savage-Ontswedder. The smooth, brine-washed rind ranges from orange to terracotta and has a dusting of moulds. The flavor is smooth, supple and spicy. This cheese is very favorite and won a bronze medal at the British Cheese Awards. This cheese ripens in about eight weeks.

Anyone tried deep friend tempura-like cheese? It's very good.

Sounds good to me! Well, Cheesefans, it's time for a new Cheeseman's Cheese of the Week - so here goes. I don't believe we have done Roquefort yet. I must admit, not one of my favourites. Roquefort Roquefortis considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is i

In case we have, here is another Cheeseman's Cheese of the Week Broccio The Corsian name for this cheese is Brocciu, while in French it is called Broccio. It is an unusual cheese made from goat's or ewe's milk. It is unpasteurized, whey cheese of various shapes. The cheese is drained in woven baskets and has a mild flavor. Some of them are salted and dried for six months, when the flavor becomes very sharp. The pç©°e is soft, sweet and smells of milk. This cheese is similar to Italian Ricotta and is usually eaten fresh, hot or cold, within 48 hours with jam or salt and pepper. It can al

Time for another Cheeseman's Cheese of the Week! Have we done one of the obvious ones yet? Brie Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will neve

Next summer we need a cheese count as well.

Good with cheese.

Over a month without a Cheeseman's Cheese of the Week update. Very sorry. Anyway, here it is Cheesefans - Cheeseman's Cheese of the Week. Only had it once, but it was very nice. Airedale Modern, farmhouse, vegetarian, semi-hard cheese made from cow's milk. The thin, natural crust has a coating of red cheese "paint". The cheese was made by Bob Berry for Whitestone Cheese. Airedale is compact, rather than elastic. Its texture is on the borderline between semi-soft and hard. Special red cheese "paint" conceals its deep sun yellow center and encourages the cheese to develop a rea

We try and do that yes. Though work often gets in the way. I would like to know how many people do that.

Wonderful Mamabear. Thanks for the good work. It's always good to see cheese. I hope that next season will be a bumper on for a mega Cheeseman "Cheese at Resorts" Gallery 09/10.

That looks good Rob. Some cheese after perhaps?

Hi folks sorry for the delay. But no fear, it's that time of the week again.... yes, time for Cheeseman's Cheese of the Week. This week, Italy: Pecorino Romano Pecorino Romano is made from sheep's milk. It is straw-white in color and has a sharper flavor than the other cheeses listed here. Although it is sometimes referred to as "Locatelli" Locatelli is a brand name of Pecorino Romano. Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Legend has it that a shepherd filled his flask with sheep's milk before a long trip and the motion during the t

I'm sure the availability of good cheeses is also important for many people. Must be taken into consideration. Swiss resorts were fabulous in this important aspect.

We care currently planning our Cheese Tour 2009, sometimes it's hard to find cheese-related info. But when it comes off good, it's worth it.

Cheesecomputer I says: WIN 10,0,2,54 Cheesecomputer II says: WIN 10,0,22,87 Cheesecomputer III says: WIN 10,0,22,87

Losing weight is no fun especially for Cheesefans like us all. Moderation in most things, but not in cheese.

Hi Cheesefans It's time for Cheeseman's Cheese of the Week again! This week, where should we go? Germany! Tilsit Creamery, semi-hard cheese made from cow's milk. It has a wheel-shape, the thin, dry, yellow-beige crust has some moulds. This cheese was discovered by Dutch cheesemakers, living in Tilsit which was then in East Prussia. The cheese is washed and brushed regularly for the first two months so that the crusty rind forms. This protects the smooth, supple interior with its tiny, irregular holes from drying out. The aroma is mildly pungent while the taste is buttery and

Remember to nibble on some yummy cheese too!

CHEESE! Delicious, nutritious, fun! What more could you want.

Hi Cheesefans - it's time once more for Cheeseman's Cheese of the Week. How about this from Mexico. Nice. Anejo Enchilado This cheese is not as strongly flavored as Cotija, but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas burritos and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat.