Cheesemans "Cheese of the Week"

[ShinyDiscoBall 2]

That does look good that one.

[cheeseman 1]

Time for another Cheeseman's Cheese of the Week!

 

Have we done one of the obvious ones yet?

 

Brie

 

Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.

 

[cheeseman 1]

In case we have, here is another Cheeseman's Cheese of the Week

 

Broccio

The Corsian name for this cheese is Brocciu, while in French it is called Broccio. It is an unusual cheese made from goat's or ewe's milk. It is unpasteurized, whey cheese of various shapes. The cheese is drained in woven baskets and has a mild flavor. Some of them are salted and dried for six months, when the flavor becomes very sharp. The pç©°e is soft, sweet and smells of milk. This cheese is similar to Italian Ricotta and is usually eaten fresh, hot or cold, within 48 hours with jam or salt and pepper. It can also be served with marc poured on it, or used as a filling for omelets. Fat content from 40-51%.

 

[stemik 14]

Great with a glass of chardonay?

[thursday 1]

funny how you ALWAYS get a brie on flights. The very white ones. And then they offer the sherry and fruit afterwards.

[HelperElfMissy 42]

Originally Posted By: thursday

funny how you ALWAYS get a brie on flights. The very white ones. And then they offer the sherry and fruit afterwards.

You b@st@rd Thursday - YOU ARE FLYING BUSINESS!
Spare a thought for the rest of us that get a bit of tasty cheese in plastic with 3 crackers also in plastic!

[thursday 1]

no. not worth sparing

[RobBright 35]

Two cheeses in a week?! it's like an orgy of cheese!

[cheeseman 1]

Sounds good to me!

 

Well, Cheesefans, it's time for a new Cheeseman's Cheese of the Week - so here goes.

 

I don't believe we have done Roquefort yet. I must admit, not one of my favourites.

 

Roquefort

 

Roquefortis considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of penicillium roqueforti and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads.

 

[thursday 1]

cheese request:

 

Celtic Promise

[cheeseman 1]

Hi Cheesefans. Had a cheesy Silver Week?

 

Anyway, it's time for Cheeseman's Cheese of the Week!

 

Celtic Promise

 

Round-shaped, modern, unpasteurized, vegetarian, semi-soft cheese. This cheese has been introduced only recently by John and Patrice Savage-Ontswedder. The smooth, brine-washed rind ranges from orange to terracotta and has a dusting of moulds. The flavor is smooth, supple and spicy. This cheese is very favorite and won a bronze medal at the British Cheese Awards. This cheese ripens in about eight weeks.

 

 

[thursday 1]

one for mail order I think.

[big-will 7]

Apart from the dusting of moulds, sounds nice

[thursday 1]

Welsh cheese are making headlines of late. Gonna have to go on a Welsh cheese tour

[BagOfCrisps 24]

Pity about the place

[2pints-mate 0]

 

Nice one that had some over summer.

[thursday 1]

sounds good. I want to try that and the one called

 

Caws Mynydd Du, Black Mountain Cheese

[thursday 1]

my my, so many cheese, so few weeks.

 

Seven Pepper cheese!!

[seemore 66]

Cheeseman

 

Is Welsh RareBit a cheese or a meal.

This was my first ever meal we cooked at school.

It was very cheesey but unsure if it is a cheese per say.

 

Seemore

[thursday 1]

it's the national dish. Cheese on toast.

[cheeseman 1]

Hi cheesefans, it's time for Cheeseman's Cheese of the Week.

 

This week, over to Ireland. Lovely place, we really enjoyed the southern part.

 

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.

 

[stemik 14]

I think Ardrahan comes from Cork....same place where Roy Keane comes from......they are both Ard..

[Jynxx 4]

Cheeseman,

when you say a cheese is vegetarian, what does that mean?

is there a meat head cheese?

[brit-gob 9]

I will answer:

 

Vegetarian cheese is cheese that is not curdled with

rennet, an enzyme that occurs naturally in animal stomachs.

Most vegetarian cheeses are curdled with either plants,

fungi, or bacteria.

 

Vegetarians who do not consume cheese with rennet

generally choose not to because it involves slaughtering

animals to extract the enzymes.

 

Vegetarian cheese is hard to distinguish from cheese made

with rennet. This lack of distinguisability often forces

vegetarians who are ethically-opposed to harming animals

to consume cheeses that contain rennet.

 

Even though more cheeses are being made with vegetable

rennet, it is usually impossible to spot the difference,

unless the package is clearly labeled "vegetarian cheese."

Recently, some grocery stores have started doing this

to aid vegetarian shoppers, who would not otherwise be

able to distinguish the difference between the vegetable

and animal rennet cheeses.

 

In addition to eating cheeses made with vegetable rennet,

there are more alternatives to eating regular cheese.

 

Vegans, for instance, do not consume cheese at all because

it is an animal byproduct and subsequently requires animals

to be caged and suffer. Many vegans, however, do

consume cheese substitutes.

 

Chreese is one of these substitutes.

Chreese is an all natural, non-soy, cheese replacement

that requires substantially less natural resources

and energy to create than cheese with rennet.

 

And chreese is just one substitute. There are a number

of other all natural alternatives you can find

at local organic and health food stores.

 

If you are a vegetarian and you don't support animal

suffering on your behalf in any capacity, you may

also want to consider adjusting your dietary habits

if you consume cheese made with animal rennet.

 

To reiterate, you have three basic options: you can

look for grocery stores that label vegetarian cheese;

you can purchase vegetarian cheese online; or you can

purchase cheese alternatives online or at your local

organic or health food store.

 

[Tubby Beaver 209]

but its still an animal product right? Are vegetarians only against the slaughter of animals? Interesting!