journey_man 0 Posted April 22, 2009 Share Posted April 22, 2009 I wonder if you could train the cheese to come to you when you called it... Link to post Share on other sites
RobBright 35 Posted April 22, 2009 Share Posted April 22, 2009 hell yeah would try that cheese - can't be as bad as natto Link to post Share on other sites
grungy-gonads 54 Posted April 23, 2009 Share Posted April 23, 2009 Er, yes it can. Maggots! Did you hear me, maggots. On rotting cheese. Link to post Share on other sites
Jynxx 4 Posted April 23, 2009 Share Posted April 23, 2009 There's a BIG difference between fermentation and rotting.... Maggots, are we fish? They are Sardinians, not Italians. That sound fishy to me.. Link to post Share on other sites
muikabochi 208 Posted April 24, 2009 Share Posted April 24, 2009 All sounds very smelly to me. And way too living. Link to post Share on other sites
cheeseman 1 Posted April 25, 2009 Author Share Posted April 25, 2009 OK lets get back to some nice normal inoffensive cheese. How about some Cheshire. So many kinds but just to refresh the mouth Cheshire One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red (colored with annatto) and Blue which is punctured during the curing process, resulting in blue veins. Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process. Link to post Share on other sites
cheeseman 1 Posted May 7, 2009 Author Share Posted May 7, 2009 Hi Cheesefans, time for Cheeseman's Cheese of the Week. This week, over to Finland. 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
thursday 1 Posted May 7, 2009 Share Posted May 7, 2009 wait a minute, whats that jumping off that cheese? Link to post Share on other sites
cheeseman 1 Posted May 14, 2009 Author Share Posted May 14, 2009 Hi Cheesefans, time again for Cheesemans Cheese of the Week. How about a nice Italian cheese: Montasio Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk. The cheese has the same shape as Fontina, but in texture it resembles a young Asiago. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple. As it matures, the rind becomes very hard and the interior becomes granular and even brittle. Montasio ripens in three to 18 months and has a fat content of 30 - 40 per cent. Link to post Share on other sites
veronica 2 Posted May 15, 2009 Share Posted May 15, 2009 I really like that one. One of my favorites. Link to post Share on other sites
Curt 1 Posted May 21, 2009 Share Posted May 21, 2009 Oh my, that maggot cheese is enough to give you nightmares. Link to post Share on other sites
cheeseman 1 Posted May 25, 2009 Author Share Posted May 25, 2009 Hi Cheesefans, time again for Cheeseman's Cheese of the Week. How about some White Stilton? White Stilton White Stilton is an English cheese that comes from Leicestershire. It is a vegetarian cheese that is made from cow's milk. The cheese is mild and crumbly with a lemon- fresh acidity. The affinage is six to eight weeks and the fat content is 45%. It is a table cheese and is suitable to salads. According to its texture, it ranks among hard cheeses. Here's some with some lemon peel in it. Nice. Link to post Share on other sites
thursday 1 Posted May 25, 2009 Share Posted May 25, 2009 instead of a vegetarian cheese, does that make it a fruit cheese? Link to post Share on other sites
r45 4 Posted May 25, 2009 Share Posted May 25, 2009 Ordered a ball of Edam. You would be proud Cheeseman. Link to post Share on other sites
big-will 7 Posted May 26, 2009 Share Posted May 26, 2009 Ball of Edam. Nice. How much you pay for that if you don't mind me asking? Link to post Share on other sites
r45 4 Posted May 26, 2009 Share Posted May 26, 2009 4000 yen (plus the takyubin) Link to post Share on other sites
grungy-gonads 54 Posted May 26, 2009 Share Posted May 26, 2009 Could do with some of that now. Yum. Link to post Share on other sites
Ezorisu 0 Posted May 27, 2009 Share Posted May 27, 2009 Wasn't the Cooper's Hill cheese roll a couple of days ago? Link to post Share on other sites
HelperElfMissy 42 Posted May 27, 2009 Share Posted May 27, 2009 Question about that Stilton above... How is any COWS MILK cheese a vegetarian cheese? Or am I confusing Vegetarian and Vegan again? And if so....what makes other cheeses NOT vegetarian cheeses? Link to post Share on other sites
thursday 1 Posted May 27, 2009 Share Posted May 27, 2009 that is a mystery which should not be explained. Link to post Share on other sites
Tubby Beaver 209 Posted May 27, 2009 Share Posted May 27, 2009 vegetarians should just be put down...... Link to post Share on other sites
stemik 14 Posted May 27, 2009 Share Posted May 27, 2009 scroll back a few pages Cheeseman explained it....something todo with DNA Link to post Share on other sites
thursday 1 Posted May 27, 2009 Share Posted May 27, 2009 Yeah DNA. Do Not Ask. Link to post Share on other sites
Tubby Beaver 209 Posted May 27, 2009 Share Posted May 27, 2009 Definitely Not Ass Link to post Share on other sites
thursday 1 Posted May 27, 2009 Share Posted May 27, 2009 Did Nothing Allday Link to post Share on other sites
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