Cheesemans "Cheese of the Week"

[grungy-gonads 54]

Shops do sell cheese you know, thursday...

[cheeseman 1]

Hi folks, it's time for Cheeseman's Cheese of the Week once again.

 

This week, lets go over to Switzerland. I really like this one

 

Tete de Moine

 

This cheese has been made already for centuries. It is a full-fat cow's milk cheese of round shape originated in Switzerland. The color is ivory to pale yellow. Little slices are cut off and eaten alongside fresh or dried fruit. The slices are cut off by means of rotating knife. The cheese is very tasty and the period of maturation is about three to four months.

 

[cheeseman 1]

Hi Cheesefans

 

It's time for another Cheeseman's Cheese of the Week.

 

This week, let it be 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.

 

 

Very nice grilled indeed and I like it with salami.

 

 

 

[RobBright 35]

this is great grilled! Goes very stringy.

[cheeseman 1]

Hi Cheesefans. Well, it's time for a new Cheeseman's Cheese of the Week, so here goes:

 

Denmark!

 

Maribo

 

Traditional, creamery, semi-hard cheese made from cow's milk. The shape can be round or block. The natural rind has a pale yellow color. The cheese has its name after the town on the island of Lolland. The cheese resembles Gouda and has a firm, dry interior with numerous irregular holes. It is usually coated in yellow wax and is sometimes flavored with caraway seeds. It ripens in four months and has a fat content of between 30 and 45 per cent. To make Maribo, cheesemakers use pasteurized milk and liquid rennet for curdling. The cut curd is heated at a temperature of 100 degrees F. The whey is drawn off, salting occurs and then the curd is pressed in molds and cured for 3-5 weeks. The strength of the taste varies with the amount of curing time (longer curing time = stronger flavor).

 

Nice. Here seen melted

 

[cheeseman 1]

Hi Cheesefans. It's time for Cheeseman's Cheese of the Week once again. This week, over to France.

 

Brillat-Savarin

 

This cheese was created in 1930's by Henri Androuet and was named after the renowned 18 century French food writer Brillat-Savarin. It is a soft-white cheese of round shape with a thick, velvety, white crust. It is a triple cream cheese similar to Le Saulieu, Lucullus and Boursault. Affinage takes one to two weeks.

 

[cheeseman 1]

Hi Cheesefans. It's time for Cheeseman's Cheese of the Week.

 

This week, over to Italy.

 

Quartirolo Lombardo

 

Italian creamery, semi-soft cheese of square shape. It is made from cow's milk and the pale pink rind hardens with age and acquires reddish-gray moulds. The cheese has its name according to the region where it is being produced. This kind of cheese is made all year round, usually from full-cream milk. The cheese has a slightly crumbly, lumpy center. Quartiolo Lombardo can be eaten at various stages of ripening. When young, the cheese has a lemon- fresh acidity. After the period of two months, the taste of the cheese reveals a fruity character. This cheese is served with salads and cold meats.

 

[thursday 1]

A light Lombardo wine would be good with this. Nice....

[klingon 10]

I really like that cheese.

Highly recommended.

[thursday 1]

does it taste like this?

 

[Mintyjulep 0]

Oooo, Brillat-Savarin sounds like a cheese I had the other week. Except mine was a NZ version, I have to say that triple cream cheese is just a little too creamy.

 

Thursday, there are special shops which sell cheese, I'm sure your servants could find one for you

[cheeseman 1]

Hi Cheesefans!

 

 

Time for another Cheeseman's Cheese of the Week.

This week over to Spain where they will still be celebrating winning the World Cup with some lovely Zamorano...

 

Zamorano

 

Famous Spanish cheese, usually produced in the shape of drum. The cheese is very similar to Castelanno and Manchego, but is less grainy. The cheese has a natural rind covered in gray mould. The flavor has a hint of burnt caramel and buttery taste of sheep's milk. Zamorano is used as a table cheese and it ripens in three to nine months.

 

[thursday 1]

that'll make some good tapas.

[RobBright 35]

Marinated with some olives perhaps?

[thursday 1]

or anchovies.

[RobBright 35]

or both?

[Tubby Beaver 209]

just taken delivery of a nice block of Irish Mature Cheddar, courtesy of Uncle Sam (and his base at Atsugi )

 

Thanks Uncle Sam!

[RobBright 35]

Red wine?

[Tubby Beaver 209]

Nah....box of Corona though!

[thursday 1]

cheese and dishwater? C'mon TB, do yourself a favour.

[Tubby Beaver 209]

whatever, Beer snob!

My name is Tubby Beaver and I LIKE to drink Corona!!

 

[cheeseman 1]

Hi Cheesefans.

 

It's time for another Cheeseman's Cheese of the Week.

 

This time over to Denmark for danablu, Danish Blue.

 

Danablu (Danish Blue)

 

Drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel. Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.

 

[HelperElfMissy 42]

^ Papa's Favorite!

[thursday 1]

I love this one. Very strong.

 

Also great on a burger.

[kkk 7]

Could do with a big chunk of that right now with a nice wine.