Tubby Beaver 209 Posted October 21, 2011 Share Posted October 21, 2011 presumably there are no bits of beef, chicken or pig floating around in meat-lovers friendly cheese........cheeseman......Help!! Link to post Share on other sites
RobBright 35 Posted October 21, 2011 Share Posted October 21, 2011 Probably doesn't contain rennet. Link to post Share on other sites
rach 1 Posted October 24, 2011 Share Posted October 24, 2011 So, what's the smelliest cheese out there then? Link to post Share on other sites
Tubby Beaver 209 Posted October 24, 2011 Share Posted October 24, 2011 Gorgonzola smells a bit like 15 yr old pair of dirty trainers Link to post Share on other sites
Alexander L 80 Posted October 24, 2011 Share Posted October 24, 2011 Smelliest cheese: Probably 1) Gruyère 2) German Helmut Link to post Share on other sites
joshnii 2 Posted October 25, 2011 Share Posted October 25, 2011 Cheese is strange. I like some and I can't eat some. I love the smell of lots of 'normal' cheeses, but there's a point where they just get gross. Link to post Share on other sites
muikabochi 208 Posted October 27, 2011 Share Posted October 27, 2011 I found some old cheese at the back of my fridge last night. That wasretty smell, for sure Link to post Share on other sites
r45 4 Posted October 27, 2011 Share Posted October 27, 2011 Not as bad as that spilt milk in your car, muika? Link to post Share on other sites
muikabochi 208 Posted October 27, 2011 Share Posted October 27, 2011 No, not as bad! That smell just didn't give up! You have just reminded me, I can almost smell it still. Link to post Share on other sites
BagOfCrisps 24 Posted October 28, 2011 Share Posted October 28, 2011 Did you ever totally get rid of that smell or did you chuck the car? Link to post Share on other sites
cheeseman 1 Posted November 28, 2011 Author Share Posted November 28, 2011 Morning Cheesefans, time for a new Cheeseman's Cheese of the Week. This week over to France: Coulommiers This cheese is Brie's little brother, some people consider it the grandfather. It usually has a shape of disc with white penicillin mould made from cow's milk. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie. This cheese can be either fermier or industrially produced, though industrial version lacks the depth of an unpasteurized cheese. The period of ripening is about four weekend the content of fat is 40 per cent. Link to post Share on other sites
klingon 10 Posted November 28, 2011 Share Posted November 28, 2011 I had some fried brie last night. Link to post Share on other sites
RobBright 35 Posted November 28, 2011 Share Posted November 28, 2011 I had some fried brie last night. Did you have a dipping sauce with it? Link to post Share on other sites
Fonty 1 Posted November 28, 2011 Share Posted November 28, 2011 Smelliest cheese: Probably 1) Gruyère 2) German Helmut Gruyere isn't that smelly........Epoisses, Roquefort or Raclette are the worse! Link to post Share on other sites
Alexander L 80 Posted November 30, 2011 Share Posted November 30, 2011 not really cheese, but fried rotten tofu is ace. Link to post Share on other sites
Metabo Oyaji 71 Posted November 30, 2011 Share Posted November 30, 2011 That Coulommiers looks yummy. Any thoughts of a Reblochon in the future? Link to post Share on other sites
cheeseman 1 Posted January 5, 2012 Author Share Posted January 5, 2012 Hi Cheesefans! Time for a new Cheeseman's Cheese of the Week. Promise to be more regular from now on. I really like this one: Caerphilly Traditional, farmhouse, unpasteurized, vegetarian cheese made from cow's milk. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheeses are aged in a moist cellar, the white and gray moulds become thicker and more leathery. This cheese is known as "the crumblies". These cheeses originate from South and West Wales. It was first made in Caerphilly in about 1830. When young, Caerphilly has a fresh taste, the texture is moist yet supple. With maturity the edges become creamy and the flavor becomes more rounded. --- Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly, but was sold at the market there, hence taking the town's name. Caerphilly is a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang. It is rumoured that the cheese was developed over time to provide the coal miners of the area with a convenient way of replenishing the salt lost through hard work over ten hour shifts underground and so was a staple of the diet of the coal-miners. Real Farmhouse Caerphilly production died out during World War II as all milk had to go to the Cheddar factories to help the war effort. After the war these factories started making their version of Caerphilly (initially to help their cash flow as Caerphilly matures quicker than Cheddar), which is how it is mostly known today, dry and crumbly. However, there are now two or three farms making original Caerphilly which is dry in the middle and creamy around the edges. The town of Caerphilly holds a three day festival annually to celebrate the cheese entitled The Big Cheese (Welsh: Y Caws Mawr). Also in Caerphilly, there is a sculpture of a cheese Link to post Share on other sites
hellyer 216 Posted January 5, 2012 Share Posted January 5, 2012 Well, as they say in Wales:- Llanfairpwllgwyngyllgogerychwyrndrobwyll-llantysiliogogogoch Link to post Share on other sites
Tubby Beaver 209 Posted January 5, 2012 Share Posted January 5, 2012 and thats just the annexe Link to post Share on other sites
brit-gob 9 Posted January 5, 2012 Share Posted January 5, 2012 Caerphilly One of my faves Link to post Share on other sites
hellyer 216 Posted January 6, 2012 Share Posted January 6, 2012 It becomes a lot clearer when you read the translation.......................not Link to post Share on other sites
pie-eater 207 Posted January 8, 2012 Share Posted January 8, 2012 Cheeseman, here's a song about cheese Link to post Share on other sites
pie-eater 207 Posted January 8, 2012 Share Posted January 8, 2012 And another! Link to post Share on other sites
cheeseman 1 Posted January 8, 2012 Author Share Posted January 8, 2012 Caerphilly One of my faves Yes I like it too. Thanks for the songs, pie-eater. Link to post Share on other sites
cheeseman 1 Posted January 14, 2012 Author Share Posted January 14, 2012 Hi Cheesefans, OK time for another Cheeseman's Cheese of the Week This week over to Norway. I really do like this one really good aroma. Gjetost Gjetost is a creamery, semi-hard cheese made from cow's or goat's milk. This cheese is sweet, with an unusual, aromatic quality. Gjetost is the most popular cheese in Norway and is available in various versions. Is is sold in blocks and is honey-brown in colour. Gjetost is often served as a dessert. Link to post Share on other sites
Recommended Posts