thursday 1 Posted March 30, 2007 Share Posted March 30, 2007 Yeah a hotpot to go with some Double Gloucester. You sure about this unpasteurized? don't want to go blind. Link to post Share on other sites
BagOfCrisps 24 Posted April 2, 2007 Share Posted April 2, 2007 Hotpot and double gloucester.... interesting combination that. Of the midlands county cheeses red leister gets my vote I think. Link to post Share on other sites
cheeseman 1 Posted April 2, 2007 Author Share Posted April 2, 2007 Yes Red Leicester another nice one. Most are nice though of course - hey, they are cheese! It goes without saying. Red Leicester Red Leicester is a traditional, creamery, hard cheese made from cow's milk. It has a round shape. The bright, orange-red rind has fine, powdery moulds. A good Red Leicester has a firm body and a close, flaky texture. The flavor is delicately sweet. This cheese can be eaten young, but it should ideally be left to mature for six to nine months. Link to post Share on other sites
SirJibAlot 0 Posted April 2, 2007 Share Posted April 2, 2007 Cheeseman, maybe for next season, you could upgrade your cheese of the week by posting a picture of each said cheeze.... Link to post Share on other sites
thursday 1 Posted April 2, 2007 Share Posted April 2, 2007 and probably a wine recomendation or two for each cheese. Link to post Share on other sites
cheeseman 1 Posted April 2, 2007 Author Share Posted April 2, 2007 Thanks Cheesefans, they are certainly good ideas and I will take them into account when trying to improve Cheesemans Cheese of the Week thread. Thanks! Link to post Share on other sites
Mantas 3 Posted April 3, 2007 Share Posted April 3, 2007 I love cheese.... Link to post Share on other sites
cheeseman 1 Posted April 13, 2007 Author Share Posted April 13, 2007 Hello Cheesefans. Time for Cheeseman's Cheese of the Week. This week, how about a Welsh cheese. Nice one too. Caerphilly 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
fukdane 2 Posted April 14, 2007 Share Posted April 14, 2007 Caerphilly - love it. One of the best things about Wales. Link to post Share on other sites
thursday 1 Posted April 16, 2007 Share Posted April 16, 2007 Caerphilly, Rhondda Valley, Ponty...Rugby, slag heaps, heaps of slags. Nice scenic valley. Shame the cheese aint made there anymore. Link to post Share on other sites
BagOfCrisps 24 Posted April 17, 2007 Share Posted April 17, 2007 Caerphilly - I have never heard of the place or anything about it. Shame it isn't made there, bet they have a museum though! Link to post Share on other sites
cheeseman 1 Posted April 21, 2007 Author Share Posted April 21, 2007 Time for this weeks Cheeseman's Cheese Of The Week! This week, over to 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). Link to post Share on other sites
bushpig 0 Posted April 26, 2007 Share Posted April 26, 2007 Has this been posted before?? http://www.cheddarvision.tv/ Here it is in time lapse: Link to post Share on other sites
cheeseman 1 Posted April 29, 2007 Author Share Posted April 29, 2007 Wonderful! Always good to see cheese. Anyway it is time for Cheesemans Cheese Of The Week and this week it is a trip over to Ireland. Croghan Semi-soft, vegetarian, goat milk cheese of round shape. The smooth, brine-washed leathery rind is brown-pink to terracotta in color and has some mould. This cheese is made by Luc and Anne Van Kampen and the production is loosely based on Gouda. The flavor of the cheese suggests grass and hay, while the finish is aromatic without being pungent. It is made only from spring to autumn and the period of maturing is from four to 12 weeks. Link to post Share on other sites
thursday 1 Posted April 30, 2007 Share Posted April 30, 2007 I think this one would go well with Guinness Link to post Share on other sites
gerard 6 Posted May 1, 2007 Share Posted May 1, 2007 Hard to find good cheese on Shikoku, but there's a new store in Aeon Kochi with an interesting selection of cheese, plus coffee, wine, S.E Asian stuff and other international stuff. We picked up a nice creamy goat cheese and a good Emmenthal. I think the store may have been called 'Klava' --or something like that. Cheese is on the rise in Japan. Link to post Share on other sites
cheeseman 1 Posted May 2, 2007 Author Share Posted May 2, 2007 Indeed (to both thursday and ger). Lets hope cheese is on the rise... it can only go one way! Anyway, time for the Golden Week edition of Cheesemans Cheese of the Week. This time over to that cheesy country Holland. I really like this one nice strong taste. Leyden Traditional, farmhouse, hard cheese made from cow's milk. It is a boulder-shaped cheese with brushed, natural rind which is either rubbed with annatto or "painted" with red plastic. The curd is colored with annatto and mixed with cumin seeds before being pressed and washed in brine. The cumin provides an aromatic flavor that contrasts well with the creamy, nutty character of the cheese. The cheese is quite similar to Gouda but is more drier. It is named after the Dutch city of Leiden. Leyden is made by heating milk to 82 - 86 degrees F, then curdling with liquid rennet. The curd is cut into small pieces and heated to 95 - 98 degrees F. The spices are added and then the cheeses are drained of remaining whey then pressed. Leyden is cured in cellars or curing rooms. Sometimes this cheese is called Komijnekaas. Link to post Share on other sites
cheeseman 1 Posted May 2, 2007 Author Share Posted May 2, 2007 Monty Python Cheese Shop! Link to post Share on other sites
grungy-gonads 54 Posted May 2, 2007 Share Posted May 2, 2007 Good old Monty Python! Link to post Share on other sites
thursday 1 Posted May 2, 2007 Share Posted May 2, 2007 I think there were a few mentioned by Cleese pending reviews from Cheeseman. Link to post Share on other sites
brit-gob 9 Posted May 12, 2007 Share Posted May 12, 2007 Here's a cheesy question for you Cheeseman - why does Swiss cheese have holes in it? Link to post Share on other sites
me jane 0 Posted May 12, 2007 Share Posted May 12, 2007 Originally Posted By: thursday and probably a wine recomendation or two for each cheese. I was thinking that myself too, a few days ago. Link to post Share on other sites
SirJibAlot 0 Posted May 14, 2007 Share Posted May 14, 2007 bubbles... Link to post Share on other sites
SirJibAlot 0 Posted May 15, 2007 Share Posted May 15, 2007 the worlds most dangerous Cheese!!!!! http://www.msnbc.msn.com/id/18628591/site/newsweek/ Link to post Share on other sites
cheeseman 1 Posted May 27, 2007 Author Share Posted May 27, 2007 This week, let's go to Norway. I really like this one. Got holes too. Jarlsberg: Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss", Jarlsberg has the consistency texture and hole formation of Swiss Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Great deal of this cheese is exported all over the world, especially to the U.S.A. Link to post Share on other sites
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