Jynxx 4 Posted January 26, 2010 Share Posted January 26, 2010 Hey, cheeseman. I'm lazy to count. How many cheese have you introduced to us on this thread? Link to post Share on other sites
thursday 1 Posted January 26, 2010 Share Posted January 26, 2010 I've counted. 3,619,349 Link to post Share on other sites
JellyBelly 1 Posted January 27, 2010 Share Posted January 27, 2010 Are you sure? Please re-count. Next cheese Cheeseman? Link to post Share on other sites
thursday 1 Posted January 27, 2010 Share Posted January 27, 2010 ah, sorry my mistake, missed out the latest. 3,619,350 Link to post Share on other sites
cheeseman 1 Posted February 3, 2010 Author Share Posted February 3, 2010 Hi Cheesefans It's time for Cheesemans Cheese of the Week again. A nice one from Holland. Maasdam Modern, creamery, semi-hard cheese made from cow's milk. It is boulder-shaped cheese. The smooth, natural rind is polished and may be waxed. The cheese was created in the early 1990's as an alternative to more expensive Swiss cheese Emmental. Although there are similarities with Emmental, it is higher in moisture and therefore, more supple. It ripens faster than other Dutch cheeses, being ready in four to 12 weeks. The flavor is sweet and buttery, with a fruity background, making it ideal for serving as a snack or breakfast cheese. It can also be grilled. Link to post Share on other sites
thursday 1 Posted February 3, 2010 Share Posted February 3, 2010 grilled cheese........ yum.... Link to post Share on other sites
RobBright 35 Posted February 3, 2010 Share Posted February 3, 2010 grilled cheese with cheese on top! maasdam is great on some toast, light grilled until bubbling. Link to post Share on other sites
cheeseman 1 Posted February 12, 2010 Author Share Posted February 12, 2010 Hi Cheesefans. Time for a new Cheeseman's Cheese of the Week. This time over to Norway Nokkelost Creamery, semi-hard cheese with the shape of wheel or block. It is a factory-made version of the Dutch cheese Leiden and has been made since the seventeenth century. The name of the cheese means "crossed keys" as it is marked with the imprint of crossed keys which is the emblem of the city of Leiden. The period of maturation is three months. Link to post Share on other sites
Chriselle 158 Posted February 12, 2010 Share Posted February 12, 2010 We had some fabulous cheese at the little pension we stay at in Annapuri. It was a kind of white cheddar with whole cumin seeds in it. Damn fine with a glass of vino. My wife was all gooey over it. Link to post Share on other sites
RobBright 35 Posted February 16, 2010 Share Posted February 16, 2010 What are the brown bits in it? Link to post Share on other sites
cheeseman 1 Posted February 18, 2010 Author Share Posted February 18, 2010 Hi Cheesefans It's time for Cheeseman's Cheese of the Week. Where shall we go this week. How about.... England. And some yummy.... Red Leicester Red Leicester is a traditional, creamery, hard cheese made from cow's milk. It has a round shape. The bright, orange-red rind has fine, powdery moulds. A good Red Leicester has a firm body and a close, flaky texture. The flavor is delicately sweet. This cheese can be eaten young, but it should ideally be left to mature for six to nine months. Link to post Share on other sites
cheeseman 1 Posted March 22, 2010 Author Share Posted March 22, 2010 Sorry for the lack of Cheeseman's Cheese of the Week posts the last month or so. I have been away. Anyway, cheesefans, it's time for the next Cheeseman's Cheese ofthe Week! And this week, over to Denmark... Esrom Traditional, creamery, semi-soft cheese made from cow's milk. It is a rectangular cheese with smooth, sticky, pale yellow color. Esrom has a greasy, yellow-brown rind and is buttery in texture. It has a mild, pleasant taste. Exported Esroms, as a result of their longer maturing may be stronger in flavor. Some Esroms contain garlic, onion or pepper. Link to post Share on other sites
cheeseman 1 Posted March 31, 2010 Author Share Posted March 31, 2010 Hi Cheesefans. Time for another Cheeseman's Cheese of the Week. Thisweek, over to France: Bleu d'Auvergne Bleu d'Auvergne is a traditional, farmhouse and creamery, blue cheese. This is a moist, creamy cheese with an even spread of veins. It's taste is tart and gluey, with a hint of herbs and melted butter. With age, the crust becomes sticky and eventually the interior gradually collapses and the taste becomes more intense and spicy. This cheese is delicious in salads with nuts or raw mushrooms. It can be also used as a seasoning for pasta. Link to post Share on other sites
pie-eater 207 Posted April 2, 2010 Share Posted April 2, 2010 Ohhh that looks smelly. "Tart and gluey"! Link to post Share on other sites
cheeseman 1 Posted April 21, 2010 Author Share Posted April 21, 2010 Hi Cheesfans, time for this weeks Cheeseman's Cheese of the Week. A really good one this week 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. -- This sheep's milk cheese from Corsica is variously called Brindamour, Brin d'Amour, and Fleur du Maquis. A strikingly beautiful cheese, Fleur du Maquis is sold at many stages of ripeness. When young, its coating of rosemary needles is still green and the interior of the cheese is snow white with a fresh, sheep's milk flavor. As the cheese ages, the interior gets soft and develops a stronger flavor, while the rosemary dries and browns. It also displays the characteristic fuzzy blue edible mold coating in between the rosemary needle, peppers, and juniper berries that rest on top. The interior is still firm and the flavor has absorbed the herbs of its coating. Fleur du Maquis pairs better with savory flavors than with sweet things like fruit. Try it with olives, tomatoes, and fresh peppers. Link to post Share on other sites
BagOfCrisps 24 Posted April 21, 2010 Share Posted April 21, 2010 Sounds great that one! Looks a bit too fluffy... Link to post Share on other sites
Tubby Beaver 209 Posted April 22, 2010 Share Posted April 22, 2010 Cheeseman, I think its about time you started posting where to find these delicious looking cheeses in Japan......just looking at pictures and not being able to get them is cruel!! Link to post Share on other sites
Hokkaidough 4 Posted April 22, 2010 Share Posted April 22, 2010 I bet you basically can't. And they would cost a ton if you could. Link to post Share on other sites
pie-eater 207 Posted April 22, 2010 Share Posted April 22, 2010 I still have some strong crumbly Lancashire left from my trip last month. Heaven. As well as an unopened Seriously Strong Cheddar. Great big chunk that one. Link to post Share on other sites
thursday 1 Posted April 22, 2010 Share Posted April 22, 2010 although I like the idea of rosemary flavoured cheese, I'd be inclined to take the furry sides off before eating it. Link to post Share on other sites
scouser 4 Posted April 23, 2010 Share Posted April 23, 2010 Hairy cheese is a bit to, er, hairy for me. Now, crumbly Lancashire, could eat that every day. Link to post Share on other sites
cheeseman 1 Posted April 27, 2010 Author Share Posted April 27, 2010 Hi Cheesefans, it's time for Cheeseman's Cheese of the Week. This week, lets go to Sweden. I really like this one. Herrgardsost Herrgardsost is a traditional, creamery, semi-hard cheese. The name means "manor house" in Swedish. It has a round shape and the smooth, pale yellow, natural rind is usually covered with yellow wax. Herrgardsost is very similar to Gruyere but it melts easily and keeps well - it is much more softer and more supple cheese with smaller round holes. It has a mild nuttiness and fresh zing tang. It is ripened for up to seven months and has a fat content of around 45 per cent. There is also a low-fat version made with skimmed milk which has 30 per cent of fat. It is ripened for four months. The creation process for this cheese involves pasteurized milk, acid-producing bacteria and lactic bacteria (for a starter culture). After the curd is cooked, molded, pressed and salted the cheese is coated in wax and cures for 3-4 months at 60 degrees F. Link to post Share on other sites
cheeseman 1 Posted May 13, 2010 Author Share Posted May 13, 2010 Hi Cheesefans It's time for Cheeseman's Cheese of the Week. Want 4 moulds on your rind? Here you go....! This week, over to 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. Link to post Share on other sites
BagOfCrisps 24 Posted May 13, 2010 Share Posted May 13, 2010 I like that one. Had some only last month. Never fond of the moulds, they need to come of sportishly. Link to post Share on other sites
thursday 1 Posted May 14, 2010 Share Posted May 14, 2010 do you have it at those chees n wine parties? 'cos I'm sure you can't go to pret and ask for Ardrahan and pickles Link to post Share on other sites
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