cheeseman 1 Posted June 23, 2005 Author Share Posted June 23, 2005 It's that time of the week, time for the Cheese of the Week. This week..... drum roll please... Zamorano. I loved to scoff on this one when I was in Spain, haven't had any for a while but it's good stuff. Zamorano Zamorano, a well-known and respected Spanish cheese, is usually produced in the shape of drum. The cheese is very similar to Castelanno and Manchego in texture, but is less grainy. Its natural rind is covered in gray mold. The flavor offers a hint of burnt caramel and the buttery taste of sheep's milk. Zamorano is used as a table cheese and it ripens in three to nine months. Link to post Share on other sites
cheeseman 1 Posted July 1, 2005 Author Share Posted July 1, 2005 Hello, it's that time of week again - Cheese Of The Week!! This week, a nice hard one from Russia.... Gornyaltajski Description: Gornyaltajski is made from full-fat sheep's cheese. There exists another variety, a smoked one, which can be kept for a very long time, and just like Parmesan, is eaten when very hard. Anyone tried that one? Link to post Share on other sites
cheeseman 1 Posted July 8, 2005 Author Share Posted July 8, 2005 An Egyptian cheese anyone? Testouri Description: Testouri, shaped like orange, is a cheese made from sheep's or goat's milk and is eaten fresh and lightly salted. This cheese is popular in the Near East and was introduced into North Africa by the Ottomans after the 15th century. Link to post Share on other sites
sava 0 Posted July 9, 2005 Share Posted July 9, 2005 cheeseman: not a big fan, sorry Link to post Share on other sites
dale#1 1 Posted July 9, 2005 Share Posted July 9, 2005 sava - not a fan of cheeseman or cheese? Never heard of that last one cheeseman. Link to post Share on other sites
sava 0 Posted July 9, 2005 Share Posted July 9, 2005 not a fan of that cheese Link to post Share on other sites
JellyBelly 1 Posted July 9, 2005 Share Posted July 9, 2005 Can you get that one in Japan cheeseman? Link to post Share on other sites
cheeseman 1 Posted July 12, 2005 Author Share Posted July 12, 2005 I have never seen it in Japan JellyBelly, it's not one of the ones I find here. It's reserved for when I go back to my home country. Link to post Share on other sites
sakebomb 0 Posted July 14, 2005 Share Posted July 14, 2005 Ordercheese.com seem to have a large range and are a Japanese company (?). Not sure if they have quality but they seem to have quantity. Link to post Share on other sites
lin 0 Posted July 15, 2005 Share Posted July 15, 2005 That looks very expensive..... Link to post Share on other sites
cheeseman 1 Posted July 15, 2005 Author Share Posted July 15, 2005 That is very expensive. I would avoid that site if I were you. Do some searches on rakuten for some better CheeseDeals. I hate it when places rip you off for your cheese fix. Anyway, this week's Cheese coming up soon! Link to post Share on other sites
cheeseman 1 Posted July 15, 2005 Author Share Posted July 15, 2005 A really nice Welsh cheese anyone? I really like Caerphilly. "Moist yet supple". Hmmmmmm Caerphilly Description: Traditional, farmhouse, unpasteurized, vegetarian cheese made from cow's milk. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheeses are aged in a moist cellar, the white and gray moulds become thicker and more leathery. This cheese is known as "the crumblies". These cheeses originate from South and West Wales. It was first made in Caerphilly in about 1830. When young, Caerphilly has a fresh taste, the texture is moist yet supple. With maturity the edges become creamy and the flavor becomes more rounded. Link to post Share on other sites
sava 0 Posted July 15, 2005 Share Posted July 15, 2005 Not available in Australia Link to post Share on other sites
big-will 7 Posted July 17, 2005 Share Posted July 17, 2005 I love Caerphilly, great cheese. Haven't had any in ages though. I'll even forgive them for their male choirs. Link to post Share on other sites
gamera 0 Posted July 18, 2005 Share Posted July 18, 2005 When I try web search by Caerphilly, http://www.visitcaerphilly.com/ is one of results. So Big-will, Caerphilly is Walsh cheese? I personally can't take much cheese at the moment until I lose some more weight!!!! Link to post Share on other sites
rach 1 Posted July 19, 2005 Share Posted July 19, 2005 Indeed it is a good one is Caerphilly. A bit like Lancashire if I remember correctly (I'm sure I'll get shot down if that is incorrect!) Link to post Share on other sites
cheeseman 1 Posted July 23, 2005 Author Share Posted July 23, 2005 Sorry for being late! Anyway, time for this weeks Cheese, another really nice one (but they all are aren't they!? The wonders of cheese! Maasdam Description: 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. Link to post Share on other sites
cheeseman 1 Posted July 28, 2005 Author Share Posted July 28, 2005 Hello folks, it's time for the Cheese Of The Week! Back to Wales this time, and a cheese for you veggies out there. Anyone heard of this one: Cwmtawe Pecorino Description: Round shaped, vegetarian, hard cheese introduced by Giovanni Irranca on his farm. This Pecorino-style cheese is typical for its aromatic, vaguely almond aromas. When young, the cheese is creamy. It is used as a table cheese and for grating. The cheese ripens in three months and the smoked version is also available. Link to post Share on other sites
1 4 Posted August 3, 2005 Share Posted August 3, 2005 cheeseman. I was at Narita airport the other day and noticed a stand that had a big sign on it. It said "Do you like cheese?" and there was some omiyage snack on there that (it seems) was cheese and chocolate flavor (yes cheese AND chocolate, together - not "or"). You better get down there mate. Link to post Share on other sites
scouser 4 Posted August 4, 2005 Share Posted August 4, 2005 I saw the same They were giving out samples as well quite nice actually. Link to post Share on other sites
cheeseman 1 Posted August 4, 2005 Author Share Posted August 4, 2005 It sounds curious but I would of course like to give it a try. "Do you like cheese?" - what a silly question. of course we all like cheese! Anyway, for this weeks cheese, a nice rarer one that goes great with white wine: Crottin du Chavignol Description: A small flat disc made of goat's milk from Berry and Perigord in France, Crottins are available young to aged, from creamy mild to dry and chalky with an edible natural rind, they are excellent with dry white wines and rhones. Very tasty little Chevres. 'Crottin' translates to 'little dropping'. Un petit sense of humor on the farm that day. The cheese matures from two weeks to two months and has a fat content of 45 per cent. Link to post Share on other sites
Ocean11 0 Posted August 5, 2005 Share Posted August 5, 2005 There was a good article in the Independent online the other day about disappearing French cheeses. Shocking state of affairs. It appears the French govt. wants their country to have the same sort of dire cheese situation as prevails in Japan. On my recent travels in Kyushu, I found a large and attractively packaged 'cheese and biscuits' omiyage. Bemused that it was not in a refrigerator, I picked one up - but by its weight, it appeared to be an empty box. I dread to think what was inside it. Link to post Share on other sites
cheesewoman 0 Posted August 5, 2005 Share Posted August 5, 2005 Both of those things sound grim, cheeseman will be sad. And we were thinking that France was a nation of cheeselovers. Do you know if that article is still available Ocean11? Link to post Share on other sites
Ocean11 0 Posted August 5, 2005 Share Posted August 5, 2005 Yes, but you have to pay for it now: http://news.independent.co.uk/europe/article302910.ece Link to post Share on other sites
USA 0 Posted August 7, 2005 Share Posted August 7, 2005 Hey cheeseman, what's with the cheese fetish thing? Am I missing something? Link to post Share on other sites
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