cheeseman 1 Posted March 14, 2008 Author Share Posted March 14, 2008 OK folks it's time for Cheeseman's Cheese of the Week. This time back to France. Brin d' Amour This artisan cheese is relatively recent. Its natural rind is covered with rosemary, thyme, coriander seeds and savory aromatic herbs that are found in the rocky, brambly, underbrush landscape on the island. The taste is slightly sour. It is an uncooked and unpressed cheese that requires a maturing period of at least one month. The dried herbs give the Brin d但mour an original and subtle flavor. Link to post Share on other sites
cheeseman 1 Posted March 26, 2008 Author Share Posted March 26, 2008 Hi folks, time for this weeks Cheeseman's Cheese of the Week. This week, over to Belgium for a bit of a smelly one Remedou The name of the cheese comes from "remoud", which was an old Waloon word for the rich milk produced towards the end of a cow's lactation period. It is also known as "sticking cheese" because of the surface bacteria that gives the powerful aroma to the cheese. Remedou is made from cow's milk. Link to post Share on other sites
cheeseman 1 Posted April 5, 2008 Author Share Posted April 5, 2008 Hi Cheesefans. It's time for Cheeseman's Cheese of the Week. This week, over to Corsica. Brin d'Amour From the tiny island of Corsica comes the most romantic of cheeses: Brin d'Amour translates to 'little bit of love' and after the first bite, you're a goner. The cheese is rolled in dried rosemary with the occasional juniper berry and chili pepper for accent making it rustic, elegant, and delicate all at the same time. 'Rosemary is for remembrance' and Brin d'Amour is unforgettable. This cheese is also known as Fleur du Maquis. Link to post Share on other sites
cheeseman 1 Posted April 14, 2008 Author Share Posted April 14, 2008 Cheesefans - time for Cheeseman's Cheese of the Week and this week we will go over to Denmark. I really liked this one the one time I had it. Havarti Havarti is a traditional, creamery and semi-soft. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it. Link to post Share on other sites
cheeseman 1 Posted April 28, 2008 Author Share Posted April 28, 2008 Hi cheesefans, time for this weeks Cheeseman's Cheese of the Week. This time, Germany Tilsit Creamery, semi-hard cheese made from cow's milk. It has a wheel-shape, the thin, dry, yellow-beige crust has some moulds. This cheese was discovered by Dutch cheesemakers, living in Tilsit which was then in East Prussia. The cheese is washed and brushed regularly for the first two months so that the crusty rind forms. This protects the smooth, supple interior with its tiny, irregular holes from drying out. The aroma is mildly pungent while the taste is buttery and fruity with a spicy tinge. It is generally made with whole milk. A natural hard cheese, German Tilsit has a stronger flavor than its Scandinavian cousins. It has tiny hole formation and a firm texture, suitable for slicing. Tilsit is an excellent sandwich cheese, good with robust wine or beer. It has a fat content of 20 per cent and water content of 50 per cent. Link to post Share on other sites
cheeseman 1 Posted May 9, 2008 Author Share Posted May 9, 2008 Hi cheesefans, time again for this weeks Cheeseman's Cheese of the Week. This time, a cheese that I have not tasted from New Zealand. Kikorangi Kikorangi is another of the New Zealand blue cheeses. It usually has a cylindrical shape. It is creamy, buttery cheese with a gritty texture. The moist, natural rind has blue moulds which give the cheese strong, piquant taste. Anyone tried it? Link to post Share on other sites
journey_man 0 Posted May 10, 2008 Share Posted May 10, 2008 Yep. Yum! Link to post Share on other sites
thursday 1 Posted May 10, 2008 Share Posted May 10, 2008 I like blue cheeses. Nice and strong. Link to post Share on other sites
cheeseman 1 Posted June 3, 2008 Author Share Posted June 3, 2008 Hi Cheesefans, sorry for the delay but here's the new Cheeseman's Cheese of the Week. Over to England, nice interesting and unique flavoured cheese. Buxton Blue Modern, creamery, vegetarian, blue cheese made from cow's milk. It usually has a shape of cylinder. The interior is pale orange and the flavor has a hint of dark chocolate and burnt onions on the finish. The cheese ripens in ten to twelve weeks and has a fat content of around 45 per cent. It is a table cheese used in soups, salads or simply for spreading. Link to post Share on other sites
thursday 1 Posted June 3, 2008 Share Posted June 3, 2008 sounds good. But what makes it vegetarian? Link to post Share on other sites
journey_man 0 Posted June 3, 2008 Share Posted June 3, 2008 Quote: ...vegetarian, blue cheese made from cow's milk... huh??? Link to post Share on other sites
grungy-gonads 54 Posted June 4, 2008 Share Posted June 4, 2008 Very consistent. I get the impression that Cheeseman does indeed like cheese. Link to post Share on other sites
soubriquet 0 Posted June 4, 2008 Share Posted June 4, 2008 Originally Posted By: thursday. sounds good. But what makes it vegetarian? The cows were fed on grass Link to post Share on other sites
cheeseman 1 Posted June 13, 2008 Author Share Posted June 13, 2008 Hi Cheesefans Time for Cheeseman's Cheese of the Week. This time over to Germany for a really nice one: Bavarian Bergkase Traditional, farmhouse and creamery, unpasteurized, hard cheese made from cow's milk. It has a wheel shape with natural rind, similar to, but darker Emmental. Bergkase simply means "mountain cheese" and is smaller version of the popular Allgauer Emmentaler. Firm but supple, and almost chewy, it is a superb melting cheese. More aromatic than Emmental but still fruity, Bergkase is made only in the summer months from the milk of cows grazing the mountain pastures, which explains why it is also known as Alpenkase. The cheese ripens in three to nine months. Link to post Share on other sites
Domokun_72dpi 0 Posted June 13, 2008 Share Posted June 13, 2008 wow, that sounds nice ! Or, Das is Gut! Link to post Share on other sites
journey_man 0 Posted June 14, 2008 Share Posted June 14, 2008 mmMMMmmmmm. Please post a slice Link to post Share on other sites
cheeseman 1 Posted June 26, 2008 Author Share Posted June 26, 2008 Hi folks, time for Cheeseman's Cheese of the Week! This time, over to Finland. Juustoleipa This cheese is considered as the specialty of Finland and Lapland. It is a round cheese of various sizes made from cow's or reindeer's milk. The production of this cheese is following: The curds are drained and pressed into a flat, wooden platter with a rim. Then it is placed in front of the fire until the outer layer is "toasted". Then the cheese looks like bread and that's why it got its name which means "cheese bread". It is creamy and smooth under a crusty surface. The period of ripening is only a few days. Juustoleipa is usually served as a dessert with cream and cloudberry jam. Link to post Share on other sites
cheeseman 1 Posted July 4, 2008 Author Share Posted July 4, 2008 OK cheesefans, time for Cheeseman's Cheese of the Week. This time to Denmark. Really like this one, though only had it twice. Must try to get some more. Mycella Mycella is a Danish version of Gorgonzola with blue-green mold and mild aromatic taste. The name of the cheese is derived from the Latin word for fungal filaments (mycelium). It is a traditional, creamery, blue cheese made from cow's milk. The veins in the cheese provide an attractive contrast to the very pale, creamy, almost buttery interior. Mycella is a table cheese used for snacks or to salads. Link to post Share on other sites
thursday 1 Posted July 4, 2008 Share Posted July 4, 2008 good. similar to gorgonzola, sounds nice. Link to post Share on other sites
cheeseman 1 Posted July 11, 2008 Author Share Posted July 11, 2008 It's that time again -- Cheeseman's Cheese of the Week! Try pronouncing this one? If you can't just enjoy eating it. Avaxtskyr Skyr is a soft cheese that is made from the whey of cow's milk. This cheese is made in various forms: natural Skyr, Skyr with fruit - Avaxtskyr, or with added cream - Rjomaskyr. If there anything left over after cheese-making, the rest is made into a drink called Mysa. Link to post Share on other sites
cheeseman 1 Posted July 18, 2008 Author Share Posted July 18, 2008 Hi folks, time for Cheeseman's Cheese of the Week! Over to Portugal and the "kind of Portugese cheese". Serra da Estrela Serra da Estrela is the king of Portuguese cheese and has been made for centuries by shepherds in the mountains of Serra da Estrela in the Beira region. The cheese is entirely hand-made, in the literal sense of the term, as the curds are broken up by hand and not cut up with an implement as is usually the case. Serra da Estrela is so soft that it is almost spreadable. It has a rich, perfumed intensity as a result of the superb grazing, and the sweet, slightly burnt toffee character of the sheep's milk comes through on the finnish. The affinage takes 30 to 40 days. Link to post Share on other sites
stemik 14 Posted July 18, 2008 Share Posted July 18, 2008 i need cheeeese Link to post Share on other sites
tsondaboy 0 Posted July 18, 2008 Share Posted July 18, 2008 do you like Feta cheese stems? Link to post Share on other sites
stemik 14 Posted July 18, 2008 Share Posted July 18, 2008 feta cheese is from Goat? There is a foreinger in town who now takes care of goats - he sells the cheese - very delicious and not too expensive Link to post Share on other sites
tsondaboy 0 Posted July 18, 2008 Share Posted July 18, 2008 It has to be made either from sheep milk or goat to be called Feta and only in Greece. Originally Posted By: stemik There is a foreinger in town who now takes care of goats - he sells the cheese - very delicious and not too expensive I wanna try that next time! Link to post Share on other sites
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