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Hello. It's time for this weeks Cheese of the Week. This time over to Spain. I prefer the harder nutty version myself.

 

Queso del Tietar

 

Queso del Tietar is another Spanish cheese that comes from Avila. The cheese exists in two versions. The fresh cheese is called Cabra del Tietar and it takes just few days to ripen. The cheese is made from goat's milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen and the texture hardens and has a nutty flavour. Queso del Tietar makes a perfect partner for pasta.

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Sorry for the updates being so irregular these last few months. I've been very busy.

 

Anyway, here's one that might even be hard to pronounce, from Iceland. Maybe not the place you would think of as being big on cheese.

 

I tried this once and really liked it. Tried the Mysa drink as well which was rather unusual.

 

Avaxtskyr

 

Skyr is a soft cheese that is made from the whey of cow's milk. This cheese is made in various forms: natural Skyr, Skyr with fruit - Avaxtskyr, or with added cream - Rjomaskyr. If there anything left over after cheese-making, the rest is made into a drink called Mysa.

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A US cheese this time. Anyone here tried it?

 

Dry Jack

 

It is a square-shaped, unpasteurized, vegetarian, hard cheese with rounded edges. The natural rind is hand-rubbed with oil, cocoa and pepper. This cheese was created in 1915 by San Francisco wholesaler, but today it is made by the Vella Cheese Company. The rind looks like chocolate icing. Underneath, the deep yellow cheese is hard, sweet and fruity with a taste of wine.

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Over to Bulgaria for this weeks Cheese of the Week

 

Sirene

 

One of the most popular Bulgarian cheeses made from the mixture of sheep's and cow's milk. This cheese is usually produced as blocks. The texture is slightly grainy and it has a fresh lemony taste. Sirene is used as a table cheese, in salads and for baking. The content of fat is about 40 - 45 per cent.

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Cheeseman, heard about this?

 

-

 

Camel's milk and other products like camel's cheese, ice cream and camel chocolate could soon be hitting the shelves of Western retailers if a United Nations bid to stimulate the rudimentary industry is successful.

 

It is already widely drunk across the Arab world, but the United Nations says camel's milk has untapped potential to hit the global markets.

 

Tasting slightly more salty than cow's milk, but with three times the vitamin C and up to 10 times the iron content, camel's milk is touted as a powerful tonic against many diseases and as an aphrodisiac.

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That does sound interesting 7-11.

Camel chocolate?!

 

Anyway, on to the Cheese Of The Week.....a French cheese this week, cheesefans.

 

Buchette d'Anjou

 

This cheese was first made after WW2 2. It is a young, almost fresh cheese, with a faint smell of milk and slightly acid taste. The rind, which is covered in charcoal powder, may be eaten, but it tastes better without it. When young, the cheese is firm and grainy, with a mild, fresh, citrus taste. It is a table cheese, which is used for grilling and salads. Affinage takes two weeks.

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OK time for this weeks "Cheeseman's Cheese of the Week", cheesefans.

 

I really like this one:

 

Mimolette

 

Creamery, hard, cow's milk cheese produced in Flanders and Normandy. Basically, it is a matured Edam that is allowed to ripen for around six month to nine. The natural rind ranges in color from yellow orange to light brown and is pitted, dry and hard. Intensely fruity, it is popular as a cooking cheese and as a snack to eat with a glass of beer. When young (4 - 6 month), the cheese is firm compact and slightly oily with a subtle fruity aroma and a mellow nutty taste. Most of this cheese is, however, eaten when aged. The bright, deep tangerine color of the cheese is due to the natural dye, annatto. Mimolette is also known as Boule de Lille.

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Hi Cheesfans, time for the cheese of the week and this week it's dedicated to one from England one of the oldest.

 

Cheshire

 

One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red (colored with annatto) and Blue which is punctured during the curing process, resulting in blue veins. Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process.

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Keep up the cheese commentary, I love cheese.

Have you tried Havarti with muscatelle grapes? They compliment each other.

The smelliest cheese Ive expere=ienced was a flat round of 'Viking cheese' from ?Norway I think. We had to keep it double wrapped and at the far corner of the coolroom as it contaminated everything it came close to.

 

I thought camel chocolate was something one scraped off the sole of ones shoe.

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A soft cheese this week folks, from the Middle East.

 

Kenafa

 

Kenafa is an unsalted, very fresh, soft cheese that melts easily and freely. It is used to make the popular "cheesecake", like dessert that is sometimes called Kenafa by people in the Middle East. It can also be used as a base for other sweet cheese desserts. It is sold frozen because there is no salt in it and is available in both retail and bulk packages.

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Hi cheesefans. Time for the Cheese Of The Week! This time one from Romania.

 

Brinza (Burduf Brinza)

 

This cheese has a long history. It is white, slightly grainy cheese made in blocks. It is mild, moist, and crumbly and has sweet, aromatic character. Some of this cheese is also preserved in salt and then it resembles Feta. This cheese is used above all for cooking.

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Cheese from Tibet? Here you go!

 

Tibet

 

This cheese comes from Tibet and is made of yak's milk similar to that of sheep. This is used for making butter while the whey makes fermented milk and small cheeses. These are moulded, pressed and wind-and sun-dried. They have a strong taste.

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Time for the cheese of the week, cheesefans! This time it is off to India.

 

Paneer

 

Paneer (Panir) refers to two types of cheese that were originally found in the area that today encompasses Iran, India and Pakistan. One variety of Paneer has little acidity and has a modest amount of salt added. This cheese is used in curried dishes and is very popular, when wrapped in dough and fried and is delightful for snacking. Since it is a high protein food, this cheese is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Rich Cow brand Refrigerated Paneer has a six month shelf life is a favorite of Indian and Iranian consumers and is available in both retail and bulk packages. Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice and stir well. Put aside. After the milk has curdled wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready!

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Time for this weeks Cheese of the Week, cheesefans.

 

This time, lets travel to Mexico:

 

Queso Para Frier

 

It has a mild taste with a white color. It also has a unique texture, firm and moist. It is usually crumbled onto fruit, beans, salads and other dishes. Can be fried without melting (Also called Queso Para Frier when sold as a frying cheese.)

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Tme for this week's Cheese of the Week, cheesefans. A trip to Portugal this week. I wonder if Ronaldo likes it.

 

Podhalanski

 

Podhalanski is a traditional, creamery, semi-hard cheese made from cow's and sheep's milk. This cheese has tiny holes throughout the pale yellow interior. It has a natural rind that darkens to burnt orange if smoked.

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I was a bit upset when I got the 2nd star there! \:\)

 

Time for this weeks Cheese of the Week, cheesefans.

 

Over to Switzerland:

 

Tete de Moine[/b:

 

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.

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Time for the Cheese of the Week, thought it might end up being Cheese of the Summer. Definitely worth a nibble.

 

Lincolnshire Poacher

 

Lincolnshire Poacher is a hard, unpasteurized cheese made from cow's milk. It has a cylindrical shape and its rind resembles granite in appearance. This cheese was invented by Simon Jones from Lincolnshire, who decided to turn the spring milk from his herd of Holsteins into cheese. Later on, his cheese declared to be the Supreme Champion at the British Cheese Awards.

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