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Hi Cheesefans! wave

 

Time for a new Cheeseman's Cheese of the Week.

 

This week, over to Hungary

 

Balaton

 

Traditional, creamery, hard cheese made from cow's milk. It has a loaf shape with thin, greasy, natural rind. It is used as a table cheese, but also for cooking and grilling. The cheese has its name after the beautiful Lake Balaton. This cheese has a firm, compact texture with small holes. The flavor is mild, with a pleasant acidity.

 

12_Wrap_cheese_in_sterile_cloth_P3100003

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  • 2 weeks later...

Hi Cheesefans wave

 

It's time for a new Cheeseman's Cheese of the Week!

 

This week over to Denmark for a nice tasty cheese

 

Orla

 

Orla is a modern, farmhouse, unpasteurized, organic, vegetarian, semi-hard cheese made from sheep's milk. It has a round shape with fine, orange, brine-washed crust. It is one of the cheeses that belongs among semi-soft and hard, depending on the degree of maturity. Orla is supple and decidedly semi-soft when young. After being aged in cellars for up to six months, it resembles Manchego in texture, although it is less oily. The mature cheese is sharp and salty, while retaining the burnt-sugar flavor so typical of sheep's milk. Orla is matured for 2-6 months.

 

Samso_cheese.jpg

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  • 2 months later...

Hi Cheesefans

 

Sorry for the delay a bit of personal stuff. But we are back now and a new Cheeseman's Cheese of the Week!

 

Here's a nice one from England, Double Gloucester

 

Double Gloucester

 

It is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchant payed attention to rind's robustness. They used to jump on it with both feet to test it. If the rind didn't crack, the cheese was safe to travel. The full-cream, two milking sessions milk in Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. The color is pale tangerine. The cheese has a flavor of cheese and onions. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang.

 

ApplebysDoubleGlouchester.jpg

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  • 3 weeks later...

Hi Cheesefans, it's time for a new Cheeseman's Cheese of the Week. How about a trip to Italy this time...

 

Mascarpone

 

A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan. It is, however, described as a curd cheese, although it is made in much the same way as yogurt. To make Mascarporne cheese tartaric acid (natural vegetable acid derived from the seed of the tamarind tree) is needed. After the culture has been added, the cream is gently heated, then allowed to mature and thicken. This whitish to straw-yellow, creamy, mild fresh cheese is compact, but supple and spreadable and it is added to famous Italian desserts, sometimes accompanied by cognac. Frequently it is used for the preparation of certain dishes and sauces. It takes only a few days to ripen and has a fat content of 75 per cent.

 

Cheese or not a cheese? Whatever, I think it deserves a place

 

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Hi Cheesefans, time for another Cheesemans Cheese of the Week!

 

Over to Germany

 

Allgauer Emmentaler

 

Traditional, creamery, hard cheese made from cow's milk. It has a wheel shape with smooth, waxed, natural rind. It is used as a table cheese, but is also good for melting and grilling. The cheese is sweet, fruity with holes of the size of walnuts. It is less expensive than the Swiss original.

 

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he doesn't change his socks for 2 weeks, then scrapes the cheesy residue off and compacts it altogether into a cheese-like shape and lets it mature for a couple of days before spreading crumbly foot cheese all over his toast

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  • 3 weeks later...

Hi Cheesefans, time for another Cheesemans Cheese of the Week!

 

Beemster Graskaas

 

Graskaas.png

 

Special Spring Milk makes the Creamiest Cheese

 

This rare cheese, known for being the creamiest of the year, is aged for one month. The flavours are uniquely deep yet the texture remains very rich and creamy.

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Cooking tips friend

 

Mascarpone is great for making dessert. Like Teramisu, and goes well with choc and fruit.

 

Do not use German Emmentaler for cheese fondu. Doesn´t melt well.

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Originally Posted By: Man_In_Japan
Hi Cheesefans, time for another Cheesemans Cheese of the Week!

Beemster Graskaas

Graskaas.png

Special Spring Milk makes the Creamiest Cheese

This rare cheese, known for being the creamiest of the year, is aged for one month. The flavours are uniquely deep yet the texture remains very rich and creamy.


Rob.....YOU'RE Cheeseman??!! say it isn't so!!
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Hi folks. OK so here is the new Cheeseman's Cheese of the Week.

 

This week, France.

Only had this one a few times, but I did like it.

 

Filetta

 

Filetta comes from Isolaccio, which lies 45 km south of the town of Bastia. It means "the fern" in Corsican. It has a faint smell of the cellar and fern leaves and is decorated with a sprig of fern. The maturation period is three to four weeks. The fat content of Filetta is 45%. Filetta is made from ewe's or goat's milk.

 

4876904562_4cbb9f1399.jpg

 

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  • 2 weeks later...

Good morning Cheesefans.

 

It's time for a new Cheeseman's Cheese of the Week. And this week we will go to Spain. Idiazabal. Nice smoky flavor.

 

Idiazabal

 

Traditional, farmhouse, unpasteurized, hard cheese. It has a shape of cylinder, with pale yellow to amber in color. The natural rind is smooth and hard. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it is drained. The characteristic, smoky flavor was originally the result of the cheeses having been stored near the shepherd's night fires. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke.

 

--

 

Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked.

 

The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavour, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating.

 

The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. Typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the D.O. permits the use of milk from Carranzana breed, from the Encartaciones in Biscay. The D.O. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. The cheeses produced in the following towns in accordance with all the D.O. regulations, are therefore also protected by the Idiazabal D.O. : Urbia, Entzia, Gorbea, Orduña, Urbasa and Aralar. Recently some Basque Country farmers have begun to use hybrid Assaf sheep, which some maintain does not meet the Denomination of Origin for the cheese.

 

Idiazabal.jpg

 

595px-Idiazabal2.jpg

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