thursday 1 Posted December 6, 2008 Share Posted December 6, 2008 is it Greek? Link to post Share on other sites
cheesy-peas 0 Posted December 10, 2008 Share Posted December 10, 2008 Hey cheeseman - do you have peas with your cheese? Link to post Share on other sites
RobBright 35 Posted December 11, 2008 Share Posted December 11, 2008 Yeah its greek - had it a few years back - not a good one in my opinion Link to post Share on other sites
cheeseman 1 Posted December 19, 2008 Author Share Posted December 19, 2008 Afternoon cheesefans. Don't worry about the lack of snow - think cheese! Yes, it's time for Cheesemans Cheese of the Week. Coquetdale Vegetarian, hard cheese of round shape made from cow's milk. The cheese was made by Mark Robinson in his hometown in Northumberland. It is a soft, supple cheese with a wonderful balance of sweet-savory flavors and a nutty, slightly salty finish. The fine, leathery, natural rind has yellowish-gray mould. Ripening process takes 10 weeks. Link to post Share on other sites
stemik 14 Posted December 20, 2008 Share Posted December 20, 2008 Might be a dumb question but isn't every cheese vegetarian? Link to post Share on other sites
griller 9 Posted December 20, 2008 Share Posted December 20, 2008 Ones with salami in them certainly aren't Link to post Share on other sites
cheeseman 1 Posted December 28, 2008 Author Share Posted December 28, 2008 Here we go on the vegetarian bit: Vegetarian cheeses are made with rennets of non-animal origin. In the past, fig leaves, melon, wild thistle and safflower have all supplied plant rennets for cheese making. However, most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegetarian cheese may also be made using a rennet from the bacteria Bacillus subtilis or Bacillus prodigiosum. Advances in genetic engineering techniques mean that some vegetarian cheeses may now be made using chymosin produced by genetically engineered micro-organisms. The genetic material (DNA) which encodes for chymosin is introduced into a micro-organism which can then be cultured to produce commercial quantities of chymosin. This is done by extracting genetic material from calf stomach cells which acts as a template for producing the chymosin encoding DNA. This can then be introduced into the micro-organism. Once the genetic material is introduced there is no further need for calf cells. Alternatively, the chymosin encoding DNA can be bio-synthesised in the laboratory without the use of calf cells. The chymosin produced is identical to that produced by calf stomach cells. The development of genetically engineered chymosin has been encouraged by shortages and fluctuations in cost of rennet from calves. It's manufacturers claim that genetically engineered chymosin will end the cheese making industry's reliance on the slaughter of calves. Chymosin encoding DNA has been introduced into three different micro-organisms. These are the yeast Kluyveromyces lactis, the fungus Aspergillus niger var awamori, and a strain of the bacteria Escherichia coli. All of these have now been approved and cleared for use by the Ministry of Agriculture, Fisheries & Food. There is no legal requirement for manufacturers to state whether a genetically engineered rennet has been used in the cheese making process. Vegetarian cheeses are widely available in supermarkets and health food stores. A wide variety of cheeses are now made with non-animal rennet and labelled as suitable for vegetarians. No particular type of cheese is exclusively vegetarian. Soft cheeses are as likely to be non-vegetarian as hard cheese. Link to post Share on other sites
cheeseman 1 Posted December 28, 2008 Author Share Posted December 28, 2008 Now it's time for the last Cheeseman's Cheese of the Week. Where shall we go this time? How about Finland? Nice one this.. Turunmaa Traditional, creamery, semi-hard cheese made from cow's milk and it's name is according to the town of Turku on the southern coast of Finland. It is a rindless cheese of drum-shape with pale yellow color. It is a breakfast cheese that was probably introduced in the 16th century. The cheese is smooth and creamy, with a richness and depth of flavor that owes much to the excellent grazing. The texture is firm and open and the flavor is aromatic, with a slightly sharp tang on the finish. Turunmaa is matured for two months or more and has a fat content of 50 per cent. Similar cheese are Korsholm, Danish Cream Havarti. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread. Link to post Share on other sites
stemik 14 Posted December 29, 2008 Share Posted December 29, 2008 the last? or the last one this year? Link to post Share on other sites
cheeseman 1 Posted December 29, 2008 Author Share Posted December 29, 2008 The last one this year of course. Sorry to shock you there. Don't worry, I will continue posting Cheeseman's Cheese of the Week throughout 2009. Happy 'bit between Christmas and New Year'! Link to post Share on other sites
RobBright 35 Posted December 29, 2008 Share Posted December 29, 2008 Any chance of putting on where you got these? Link to post Share on other sites
mina2 6 Posted December 29, 2008 Share Posted December 29, 2008 Probably just dreaming of them - or has a huge import cheese budget! Link to post Share on other sites
cheeseman 1 Posted January 8, 2009 Author Share Posted January 8, 2009 Family and friends send them. There's a few places on rakuten that sell cheese but they are expensive and I wouldn't particularly recommend them as such. Offers sometimes. Anyway, it's time for Cheeseman's Cheese of the Week. This one has an interesting name, from Germany Beer Cheese The cheese was created in Germany, but now it is known worldwide. Produced in America, mostly in Wisconsin, it is quite pungent, salted cheese. It ripens for a period of seven months in highly humid conditions. Germans are known to dip this cheese in beer as a tasty snack. Beer Cheese is also known as Bierkaese or Weisslacker. Link to post Share on other sites
thursday 1 Posted January 8, 2009 Share Posted January 8, 2009 this one sounds like a must try. Link to post Share on other sites
cheeseman 1 Posted January 13, 2009 Author Share Posted January 13, 2009 Hi folks, here's this weeks Cheeseman's Cheese of the Week. I don't believe we have been to Bulgaria yet. Here's a nice one though 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. Link to post Share on other sites
stemik 14 Posted January 14, 2009 Share Posted January 14, 2009 this looks crumbly -my favorite type of cheese. I wonder if it tastes like yougurt? Link to post Share on other sites
thursday 1 Posted January 14, 2009 Share Posted January 14, 2009 much like feta I can imagine. Nice. Link to post Share on other sites
gareth_oau 2 Posted January 14, 2009 Share Posted January 14, 2009 Ive not even heard of Sirene (I dont recall Monty Python mentioning it in The Cheese Emporium) my favourite is a vintage cheddar, or a good lancashire - now thats crumbly!! Link to post Share on other sites
thursday 1 Posted January 15, 2009 Share Posted January 15, 2009 crumbly? try parmesan. I was grating a large lump for risotto the other night. Caught my knuckle... OUCH!!! Link to post Share on other sites
gareth_oau 2 Posted January 15, 2009 Share Posted January 15, 2009 LOL Thursday, so cheese for carnivores eh? Link to post Share on other sites
RobBright 35 Posted January 16, 2009 Share Posted January 16, 2009 Thursday - got scars on most of my fingers from grating. Hurts like a be-atch and takes ages to heal properly. Link to post Share on other sites
cheeseman 1 Posted January 19, 2009 Author Share Posted January 19, 2009 Not quite like yogurt but nice all the same. Anyway, cheesefans, it's time for this weeks Cheeseman's Cheese of the Week. Firm and moist. Interesting one this, but well worth a try if you can: 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. ) Link to post Share on other sites
stemik 14 Posted January 19, 2009 Share Posted January 19, 2009 I think this is my type of cheese! Link to post Share on other sites
thursday 1 Posted January 20, 2009 Share Posted January 20, 2009 how can anyone not like fried cheese???? Link to post Share on other sites
HelperElfMissy 42 Posted January 20, 2009 Share Posted January 20, 2009 Ok well I had Raclette last night. That is a plate with 2 gourmet jacket potatoes, a pickle and 2 tiny cocktail onions with a big glob of melted raclette cheese on the plate. Kids were not real keen to try this Swiss tradition, but let me tell you it was mighty good! Link to post Share on other sites
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