2pints-mate 0 Posted March 26, 2009 Share Posted March 26, 2009 Don't put your nonsense in Mr Cheeseman's thread! That looks a good one, I like hard cheese. Link to post Share on other sites
scouser 4 Posted March 27, 2009 Share Posted March 27, 2009 I could do with that in my fridge I can tell ya. Link to post Share on other sites
journey_man 0 Posted March 28, 2009 Share Posted March 28, 2009 Yep, it sure looks yum. Link to post Share on other sites
muikabochi 208 Posted March 28, 2009 Share Posted March 28, 2009 Hard cheeses often are. I like mine hard. Link to post Share on other sites
cheeseman 1 Posted April 2, 2009 Author Share Posted April 2, 2009 Hi Cheesefans. It's time for Cheeseman's Cheese of the Week. This week, Ireland. Ardrahan Modern, farmhouse, vegetarian, washed-rind cheese made from cow's milk. It usually has a wheel shape. The ridged, brine-washed rind is encrusted with brown, ochre, gray and yellow moulds. Ardrahan is made by Eugene and Mary Burns. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the buttery, savory, meaty character. The finish is reminiscent of a young Gruyere. The cheese matures in four to eight weeks. Link to post Share on other sites
muikabochi 208 Posted April 2, 2009 Share Posted April 2, 2009 That one looks smelly! Link to post Share on other sites
thursday 1 Posted April 2, 2009 Share Posted April 2, 2009 especially if it's like Gruyere Link to post Share on other sites
cheeseman 1 Posted April 4, 2009 Author Share Posted April 4, 2009 Hi Cheesefans, here's another Cheeseman's Cheese of the Week. How about some... Saint-Paulin Saint-Paulin is a creamery, semi-soft cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange. It was the first French cheese produced from pasteurized milk and has remained so. St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese, originally made by Trappist Monks. St. Paulin is creamy and butter-like, yet firm enough for slicing. However, beware imitations that use a plastic inedible rind. St. Paulin goes well with fruit and light wine. Link to post Share on other sites
journey_man 0 Posted April 5, 2009 Share Posted April 5, 2009 Yum, cheese n wine! Link to post Share on other sites
cheeseman 1 Posted April 13, 2009 Author Share Posted April 13, 2009 Hi Cheesefans, it's time for Cheeseman's Cheese of the Week. This week, over to Switzerland Royalp Tilsit Royalp Tilsit is a Swiss cheese that was brought there by a Swiss cheesmaker who had learnt to make Tilsir while in eastern Prussia after the Franco-Prussian war. It is a hard cheese made from cow's milk. Tha fat content is 45%. The affinage takes two to six months. Royalp Tilsit is a semi-hard, ivory-coloured cheese with little holes and a browny-yellow rind. Link to post Share on other sites
thursday 1 Posted April 14, 2009 Share Posted April 14, 2009 funny how the Swiss cheeses have holes Link to post Share on other sites
grungy-gonads 54 Posted April 14, 2009 Share Posted April 14, 2009 Yes why is that. Has it got something to do with mices? Link to post Share on other sites
Tubby Beaver 209 Posted April 14, 2009 Share Posted April 14, 2009 Mices?? You've been in Japan too long GG Its air bubbles I think Link to post Share on other sites
thursday 1 Posted April 14, 2009 Share Posted April 14, 2009 or worm tunnels Link to post Share on other sites
journey_man 0 Posted April 15, 2009 Share Posted April 15, 2009 Cheese worms are a delectable delicacy. Link to post Share on other sites
grungy-gonads 54 Posted April 15, 2009 Share Posted April 15, 2009 Did I recall seeing sometime on tv some cheese that actually did have some living dudes squirming all over it? Or was that a horror movie, or a dream or something? Link to post Share on other sites
thursday 1 Posted April 15, 2009 Share Posted April 15, 2009 Poltergeist, the chicken. Link to post Share on other sites
grungy-gonads 54 Posted April 16, 2009 Share Posted April 16, 2009 Cheeseman. Your thoughts please Link to post Share on other sites
cheeseman 1 Posted April 18, 2009 Author Share Posted April 18, 2009 Hi folks, time for this weeks Cheeseman's Cheese of the Week. This is an interesting one. And not one I like, for starters the name "rotten cheese" is a bad start..... Anyway.... Casu Marzu (or, er, Italian Maggot Cheese!) Casu marzu (also called casu modde, casu cundhÃdu, or in Italian formaggio marcio) is a traditional Sardinian sheep milk cheese, notable for being riddled with live insect larvae. Although outlawed there for health reasons, it is found mainly in Sardinia, Italy on the black market. Casu marzu literally means "rotten cheese" in Sardinian and is known colloquially as maggot cheese. Derived from Pecorino, Casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long. When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming; others do not. Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten. When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine. Casu marzu is believed to be an aphrodisiac by local Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes. Those who do not wish to eat live maggots place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten. Several food safety issues have been raised in relation to Casu marzu, including anecdotal reports of allergic reactions and the danger of consuming cheese that has advanced to a toxic state. In addition, there is some risk of enteric myaisis, or intestinal larval infection. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea. Piophila casei larvae are very resistant to human stomach acid and can pass through the stomach alive, taking up residency for some period of time in the intestines and causing stomach lesions and other gastrointestinal problems. The larvae have powerful mouthhooks which can lacerate stomach linings or intestinal walls as the maggots attempt to bore through internal organs. Link to post Share on other sites
HelperElfMissy 42 Posted April 18, 2009 Share Posted April 18, 2009 THAT is disgusting! Here I was thinking blue cheese was bad - this is beyond ridiculous!! Link to post Share on other sites
thursday 1 Posted April 18, 2009 Share Posted April 18, 2009 I abstain. Thanks. Link to post Share on other sites
thursday 1 Posted April 18, 2009 Share Posted April 18, 2009 Nought wrong with blue cheese. Yummy Link to post Share on other sites
gerard 6 Posted April 18, 2009 Share Posted April 18, 2009 Originally Posted By: Cheeseman Several food safety issues have been raised in relation to Casu marzu, including anecdotal reports of allergic reactions and the danger of consuming cheese that has advanced to a toxic state. In addition, there is some risk of enteric myaisis, or intestinal larval infection. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea. Piophila casei larvae are very resistant to human stomach acid and can pass through the stomach alive, taking up residency for some period of time in the intestines and causing stomach lesions and other gastrointestinal problems. The larvae have powerful mouthhooks which can lacerate stomach linings or intestinal walls as the maggots attempt to bore through internal organs. So that's the risk.... Where's the reward? Link to post Share on other sites
Tubby Beaver 209 Posted April 18, 2009 Share Posted April 18, 2009 thats just wrong!! Link to post Share on other sites
Recommended Posts