DJElo 0 Posted February 2, 2009 Share Posted February 2, 2009 now this is a wicked thread i\ll be over end of feb in nozawa and will def try n get in some stylish cheese shots..was thinking of taking along some norwegian "brown" cheese among others.. ahh,love that stuff. Plus I'm guessing it will be a first hehe Link to post Share on other sites
cheeseman 1 Posted February 2, 2009 Author Share Posted February 2, 2009 That would be fabulous DJElo. Upload the pics to SJ, then link them in on my Cheeseman's "Cheese at Resorts" thread here: http://www.snowjapanforums.com/ubbthread...t_Resorts_.html Link to post Share on other sites
cheeseman 1 Posted February 10, 2009 Author Share Posted February 10, 2009 Hi Cheesefans. It's time for Cheeseman's Cheese of the Week. Lets go to the middle east this time Jibneh Arabieh Jibneh Arabieh is a simple cheese found all over the Middle East. It is particularly popular in Egypt and the Arabian Gulf area. The cheese has an open texture and a mild taste. The heritage of the product started with Bedouins, using goat or sheep milk, however current practice is to use cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese. Link to post Share on other sites
cheeseman 1 Posted February 16, 2009 Author Share Posted February 16, 2009 Hi Cheesefans, it's time for Cheeseman's Cheese of the Week. Carre de l'Est This cheese has a moist rind that sticks to the fingers and feels elastic. It usually has a square shape with either an orange-red, washed rind or a penicillin mould crust. The pç©°e is very soft and unpressed. The cheese ripens in cellars. Each cheese is turned and washed by hand to spread the colorful bacteria over the cheese. It has a smoky-bacon flavor and the taste has a hint of mushrooms. Affinage takes three to four months. Link to post Share on other sites
Tubby Beaver 209 Posted February 17, 2009 Share Posted February 17, 2009 Cheeseman, where can you get decent cheese in Japan? You should start to import the stuff or better yet, make it yourself then you could sell it to all us SJers Link to post Share on other sites
thursday 1 Posted February 17, 2009 Share Posted February 17, 2009 no. Do not make it yourself. Link to post Share on other sites
joshnii 2 Posted February 17, 2009 Share Posted February 17, 2009 Home made cheese?! Link to post Share on other sites
Tubby Beaver 209 Posted February 17, 2009 Share Posted February 17, 2009 I was thinking more along the lines of an actual business venture.... Link to post Share on other sites
thursday 1 Posted February 17, 2009 Share Posted February 17, 2009 not if you make your own cheese Link to post Share on other sites
thursday 1 Posted February 17, 2009 Share Posted February 17, 2009 From Furano. A cheddary cheese. Nice and mild. Link to post Share on other sites
cheeseman 1 Posted February 20, 2009 Author Share Posted February 20, 2009 Hi cheesefans. It's time for Cheeseman's Cheese of the Week. Cypress Grove Chevre Vegetarian, fresh, hard cheese made from goat's milk in California. It is a cheese of various shapes and sizes. This cheese is uses as a table cheese, in salads and sauces, for grilling and baking. Cypress Grove Chevre was introduced by Mary Keehn and her daughter Malorie. It has a light, mouse-like acidity and herbaceous finish. When aged, the cheese develops a white penicillin mould that forms a shell. Then the herbaceous character becomes more strong and the mushroom aroma of the rind penetrates the cheese. Other very similar cheeses include Chevre Log, Pee Wee Pyramid and many others. Link to post Share on other sites
cheeseman 1 Posted February 20, 2009 Author Share Posted February 20, 2009 I have not tried that thursday, would like to. Link to post Share on other sites
cheeseman 1 Posted March 5, 2009 Author Share Posted March 5, 2009 Hi Cheesefans it's time for Cheeseman's Cheese of the Week. This time over to England. Nice one this. Duddleswell Modern, unpasteurized, vegetarian, hard cheese of truckle shape with hard, finally ridged, polished, natural rind. It was produced by Sussex High Weald Dairy. The cheese has a flaky texture with a sweet, caramel flavor with a hint of Brazil nuts and fresh hay. Affinage takes ten to twelve weeks. The cheese became very popular and won a silver medal at the British Cheese Awards. Link to post Share on other sites
journey_man 0 Posted March 5, 2009 Share Posted March 5, 2009 mmMMMMmmmmmm...... I might go and try to find that one... Link to post Share on other sites
BagOfCrisps 24 Posted March 5, 2009 Share Posted March 5, 2009 Sounds good - never heard of that name before though. Link to post Share on other sites
cheeseman 1 Posted March 13, 2009 Author Share Posted March 13, 2009 He cheesefans, it's time for Cheeseman's Cheese of the Week. This week over to that France place. Anneau du Vic-Bilh This cheese has an original shape of ring of about 10 centimeters, with a hole in the center of about 2 centimeters and a height of 2 centimeters. Very like a doughnut, with the same aspect of looking hand made. Its rind is slightly blue, covered with charcoal. Under the rind you will discover a soft, white pate. The flavor has just the right balance between salty and sour. Link to post Share on other sites
journey_man 0 Posted March 14, 2009 Share Posted March 14, 2009 Sounds very odd! Link to post Share on other sites
thursday 1 Posted March 14, 2009 Share Posted March 14, 2009 I really like the cheese shots so you can see the darlings now. Link to post Share on other sites
journey_man 0 Posted March 14, 2009 Share Posted March 14, 2009 We need scratch n sniff too Link to post Share on other sites
griller 9 Posted March 15, 2009 Share Posted March 15, 2009 Not for the really smell ones. I've had that last one actually, rather good it was too. Cheese is good. Link to post Share on other sites
cheeseman 1 Posted March 25, 2009 Author Share Posted March 25, 2009 Hi folks it's time for Cheeseman's Cheese of the Week. A good one from Italy now. Zanetti Grana Padano The word Grana means "grainy" or "granular" because this is how the cheese looks when it is cut open. Grana Padano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, usually ranging from 70 to 88 pounds. Controlled by the Grana Padana Consorzio Zanetti, Grana Padano is aged a minimum of 18-months. It carries a mark on the cheese. This is a special four leaf clover and indicates the province of origin. Look for the Zanetti mark to ensure you are buying the best. Grana Padano could be called the body builder. It is low in fat and very high in protein and calcium. It is easily digested because during the maturation process its proteins are broken down into amino acids. Link to post Share on other sites
thursday 1 Posted March 26, 2009 Share Posted March 26, 2009 Another well 'ard cheese. Nice Link to post Share on other sites
kokodoko 67 Posted March 26, 2009 Share Posted March 26, 2009 i have heard of that cheese. it is supposed to be a goodun.. i would love to try some.. hint, hint Link to post Share on other sites
journey_man 0 Posted March 26, 2009 Share Posted March 26, 2009 Yeah! Post some cheese on the forum! I want to try it too! Link to post Share on other sites
kokodoko 67 Posted March 26, 2009 Share Posted March 26, 2009 yeah, do it, go on, i dare you.. Link to post Share on other sites
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