journey_man 0 Posted May 31, 2009 Share Posted May 31, 2009 Drink Numerous Asahi's Link to post Share on other sites
cheeseman 1 Posted May 31, 2009 Author Share Posted May 31, 2009 We must get back on topic Cheesefans! Link to post Share on other sites
journey_man 0 Posted June 1, 2009 Share Posted June 1, 2009 Cottage Cheese Link to post Share on other sites
thursday 1 Posted June 3, 2009 Share Posted June 3, 2009 plastic single wrapped processed yellow goo Link to post Share on other sites
cheeseman 1 Posted June 4, 2009 Author Share Posted June 4, 2009 Hi folks, time for Cheeseman's Cheese of the Week. Nice one from Switzerland. Just check out that photo. Sbrinz The oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. It has a rich flavor and is very mellow and tangy. Softer younger versions are known as Spalen. Link to post Share on other sites
rach 1 Posted June 8, 2009 Share Posted June 8, 2009 That does look good. Link to post Share on other sites
cheeseman 1 Posted June 11, 2009 Author Share Posted June 11, 2009 Hi Cheesefans, it's time again for Cheeseman's Cheese of the Week. This week where should be go.... how about Abertam Traditional, farmhouse, hard cheese made from sheep's milk. It has a shape of irregular ball with thin, yellow to orange, natural rind. It is used as a table cheese or for melting. Abertam is made in Karlovy Vary, the famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavor of the hard, pressed cheese. The cheese ripens in two months. Link to post Share on other sites
Jynxx 4 Posted June 11, 2009 Share Posted June 11, 2009 Oh, YES ! you are on to some really yummy ones... Link to post Share on other sites
cheeseman 1 Posted June 17, 2009 Author Share Posted June 17, 2009 Hi Cheesefans, it's time for Cheeseman's Cheese of the Week once again. Lets go to Spain today. Nice! Idiazabal Traditional, farmhouse, unpasteurized, hard cheese made from cow's milk. 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. Link to post Share on other sites
journey_man 0 Posted June 19, 2009 Share Posted June 19, 2009 mmMMMmmmmm, sounds gorgeous! Link to post Share on other sites
minus 1 Posted June 20, 2009 Share Posted June 20, 2009 I love that one. Perhaps one of my favorite cheeses. Link to post Share on other sites
cheeseman 1 Posted June 24, 2009 Author Share Posted June 24, 2009 Hi Cheesefans - it's time once more for Cheeseman's Cheese of the Week. How about this from Mexico. Nice. Anejo Enchilado This cheese is not as strongly flavored as Cotija, but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas burritos and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat. Link to post Share on other sites
thursday 1 Posted June 24, 2009 Share Posted June 24, 2009 useful square cross section for sandwiches and round burgers. Not melt under heat? Let me try. Link to post Share on other sites
cheeseman 1 Posted July 3, 2009 Author Share Posted July 3, 2009 Hi Cheesefans It's time for Cheeseman's Cheese of the Week again! This week, where should we go? 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. Looks good hey? Link to post Share on other sites
stemik 14 Posted July 3, 2009 Share Posted July 3, 2009 german cheese a bottle of sect....oh i miss living in Germany. Link to post Share on other sites
kokodoko 67 Posted July 3, 2009 Share Posted July 3, 2009 yes i agree that it looks yum.. I am getting hungry. brb.. Link to post Share on other sites
pie-eater 207 Posted July 4, 2009 Share Posted July 4, 2009 That looks GOOD. Few more weeks and I'll be stocking up on cheeses, beers, cakes... and of course pies. Can't wait. Link to post Share on other sites
big-will 7 Posted July 6, 2009 Share Posted July 6, 2009 Quote: Tilsit is an excellent sandwich cheese, good with robust wine or beer I can vouch for that! Link to post Share on other sites
cheeseman 1 Posted July 19, 2009 Author Share Posted July 19, 2009 Hi folks sorry for the delay. But no fear, it's that time of the week again.... yes, time for Cheeseman's Cheese of the Week. This week, Italy: Pecorino Romano Pecorino Romano is made from sheep's milk. It is straw-white in color and has a sharper flavor than the other cheeses listed here. Although it is sometimes referred to as "Locatelli" Locatelli is a brand name of Pecorino Romano. Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Legend has it that a shepherd filled his flask with sheep's milk before a long trip and the motion during the trip caused the milk to naturally ferment. The idea for a new cheese was born. Today most Pecorino is made in Sardina Italy. With its fine flavor Pecorino's popularity as a grating cheese has grown significantly in the U.S. Since sheep only give milk for 6-7 months a year all production must satisfy the public's demand for the entire year. Link to post Share on other sites
Jynxx 4 Posted July 19, 2009 Share Posted July 19, 2009 mmmmm.... had some last night grated on Gnocchi really yummy Link to post Share on other sites
cheeseman 1 Posted August 31, 2009 Author Share Posted August 31, 2009 Over a month without a Cheeseman's Cheese of the Week update. Very sorry. Anyway, here it is Cheesefans - Cheeseman's Cheese of the Week. Only had it once, but it was very nice. Airedale Modern, farmhouse, vegetarian, semi-hard cheese made from cow's milk. The thin, natural crust has a coating of red cheese "paint". The cheese was made by Bob Berry for Whitestone Cheese. Airedale is compact, rather than elastic. Its texture is on the borderline between semi-soft and hard. Special red cheese "paint" conceals its deep sun yellow center and encourages the cheese to develop a real depth of flavor. Fruity when young, it becomes full-bodied, with an onion aroma and memorable savory aftertaste. Link to post Share on other sites
Tubby Beaver 209 Posted August 31, 2009 Share Posted August 31, 2009 that sounds fookin Link to post Share on other sites
thursday 1 Posted August 31, 2009 Share Posted August 31, 2009 it's a rather good looker too. Link to post Share on other sites
Jynxx 4 Posted September 1, 2009 Share Posted September 1, 2009 Hey Cheeseman, Interesting and good description when you write about cheese. Have to say I'm interested in trying this one ! Link to post Share on other sites
Recommended Posts