cheeseman 1 Posted August 3, 2008 Author Share Posted August 3, 2008 Hi folks time for Cheeseman's Cheese of the Week. Here's one I haven't tried and never heard of actually until now.... anyone? Caravane Caravane is the brand name of a camel-milk cheese produced in Mauritania by Tiviski. The milk is collected by a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose. Cheesefamily are off on their hols from tomorrow so see you later in August. Link to post Share on other sites
cheeseman 1 Posted September 9, 2008 Author Share Posted September 9, 2008 Sorry for the lack of Cheeseman's Cheese of the Week over summer. But not to fear, today I am posting a new Cheeseman's Cheese of the Week and you can look forward to a new Cheeseman's Cheese of the Week every week in the run up to the snow season! Had some Derby for the first time in a while over summer. Nothing special, but a nice cheese all the same. Derby The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby. Link to post Share on other sites
JA2340 16 Posted September 9, 2008 Share Posted September 9, 2008 Cheese of the month, more like! Link to post Share on other sites
2pints-mate 0 Posted September 10, 2008 Share Posted September 10, 2008 Come on JA, he apologised for the lack of Cheeseman's Cheeses of the Week, so as long as we get weekly updates from now on..... Link to post Share on other sites
JA2340 16 Posted September 10, 2008 Share Posted September 10, 2008 OK, I'll take it back, apology accepted (but only if the promised weekly updates happen, otherwise i'll have to retract my retraction) Link to post Share on other sites
thursday 1 Posted September 10, 2008 Share Posted September 10, 2008 are there any new cheeses of late? Newly invented tastes and smells? Link to post Share on other sites
cheeseman 1 Posted September 19, 2008 Author Share Posted September 19, 2008 Hi Cheesefans, time for Cheeseman's Cheese of the Week and this week it is a yummy Austrian cheese.... Kugelkase Kugelkase is a cheese that comes from Austria and is made from cow's milk. It is a creamery, balls-shaped cheese with pepper, caraway seeds and paprika added so that the curd becomes infused with their aroma. The maturation lasts for 2 to 3months. Link to post Share on other sites
journey_man 0 Posted September 20, 2008 Share Posted September 20, 2008 Interesting, any piccies? Link to post Share on other sites
cheeseman 1 Posted September 27, 2008 Author Share Posted September 27, 2008 Hi cheesefans Time for this weeks Cheeseman's Cheese of the Week. If we did Stilton, it is still worth another mention Stilton Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months. Link to post Share on other sites
JA2340 16 Posted September 28, 2008 Share Posted September 28, 2008 TTIUWP (for the uninitiated - This Thread Is Useless Without Pics!) Link to post Share on other sites
1 4 Posted October 4, 2008 Share Posted October 4, 2008 Cheeseman, here's a new one to try: Former Blur bassist turned farmer Alex James has announced the name of his new cheese - Blue Monday. Inspired by the 1982 New Order track, the cheese is, naturally, blue and tastes "very moist, very gooey, spicy with quite a mellow flavour with sweet notes," according to the man himself. The announcement of the musically inspired produce comes after James and his cheese-making partner Julie Harbutt, who was not in Blur, won Best Goat's Cheese at this year's British Cheese Awards for their brand Fairleigh Wallop. "Our first goats cheeses Little Wallop and Farleigh Wallop are niche cheeses, not a big hit single as we hope Blue Monday will be," James told the Gloucestershire Echo. "We were playing around with a couple of blue cheeses, which take six to eight weeks to develop, and we were working on a triple cream cheese. Most people would take 18 months to two years to release a new cheese but Blue Monday came through." Blue Monday is expected to go on the market next month Link to post Share on other sites
cheeseman 1 Posted October 8, 2008 Author Share Posted October 8, 2008 How about some nice Irish cheese for this weeks Cheeseman's Cheese of the Week" 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
stemik 14 Posted October 8, 2008 Share Posted October 8, 2008 no guiness in there? Link to post Share on other sites
Greenroome 0 Posted October 12, 2008 Share Posted October 12, 2008 mmMMMmm... I just capped off a perfect day's walking through the amazing golds and reds in the mountains with some delicious Hokkaido Snowbrand Camambert on crackers. Cheese - truly food of the Gods. Link to post Share on other sites
cheeseman 1 Posted October 17, 2008 Author Share Posted October 17, 2008 Hi cheesefans, it's time for this weeks Cheeseman's Cheese of the Week! This time a traditional Danish cheese, 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
stemik 14 Posted October 18, 2008 Share Posted October 18, 2008 just need crackers! Link to post Share on other sites
scouser 4 Posted October 19, 2008 Share Posted October 19, 2008 Wallace and Gromit were on just the other night. Link to post Share on other sites
cheeseman 1 Posted October 25, 2008 Author Share Posted October 25, 2008 Hi Cheesefans. Time for Cheeseman's Cheese of the Week. Hmmm, where to this week? How about Cyprus! Halloumi It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella. Link to post Share on other sites
cheeseman 1 Posted November 5, 2008 Author Share Posted November 5, 2008 Hi folks it is time for Cheeseman's Cheese of the Week. This week over to Germany and I really like this one. 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 fruity with a spicy tinge. It is generally made with whole milk. A natural hard cheese, German Tilsit has a stronger flavor than its Scandinavian cousins. It has tiny hole formation and a firm texture, suitable for slicing. Tilsit is an excellent sandwich cheese, good with robust wine or beer. It has a fat content of 20 per cent and water content of 50 per cent. Link to post Share on other sites
cheeseman 1 Posted November 21, 2008 Author Share Posted November 21, 2008 Hi Cheesefans Time for this weeks Cheeseman's Cheese of the Week. Over to Norway. I really like this one: 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
RobBright 35 Posted November 21, 2008 Share Posted November 21, 2008 Jarlsbergs does have a nice nutty flavour. Link to post Share on other sites
muikabochi 208 Posted November 23, 2008 Share Posted November 23, 2008 I like that one too. Could do with some right now, got the crackers. Link to post Share on other sites
cheeseman 1 Posted December 5, 2008 Author Share Posted December 5, 2008 Hi Cheesefans, times for Cheeseman's Cheese of the Week. Over to...... Cyprus! Halloumi It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella. Link to post Share on other sites
stemik 14 Posted December 5, 2008 Share Posted December 5, 2008 you posted this one a few weeks ago! Link to post Share on other sites
cheeseman 1 Posted December 5, 2008 Author Share Posted December 5, 2008 Oops I'm sorry I meant to post this one. Apologies for my mistake. Xynotyro: Xynotyro means "sour cheese", but this one does not represent its name. It is made from the mixture of sheep's and goat's milk in various shapes and sizes. Xynotyro is a hard, flaky cheese that melts in the mouth and the flavor is a combination of sweet, burnt caramel, lanolin and the sour taste of the whey. This cheese belongs to the group of low-fat cheeses and has a fat content of 20 per cent. Link to post Share on other sites
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