Cheesemans "Cheese of the Week"

[Tubby Beaver 209]

mmmm.....that sounds ace

[HelperElfMissy 42]

It is like a herbal cheese - very good!

[loaf of bread 0]

[Tubby Beaver 209]

I like the chilli pepper infused cheese that Tesco or ASDA (can't remember which) sell on their deli counter. Great for making cheese and ham toasties

[loaf of bread 0]

Yes. The one with pickled onion in too.

 

And cranberries.

 

Not at the same time of course.

[cheeseman 1]

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

 

And this week we are off to 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.

 

[cheeseman 1]

Hi Cheesefans

 

It's time once again for Cheeseman's Cheese of the Week!

 

This time, one for pie-eater. Might have done it before but it's a lovely cheese so....

 

Lancashire

 

The hard, thin, natural rind is pale gold. It bears the marks of the cloth. When young, the traditional cheese is described as "Creamy Lancashire". At this stage, the texture is moist and crumbly. As the cheese matures, the flavor intensifies and the cheese becomes harder, and it's flavor intensifies. Mass-produced Lancashire has a mild, flat flavor, while farmhouse Lancashire has a robust full taste. Mrs. Kirkham and Dew-Lay are the only two Lancashire makers who use a combination of three day's curd to give a unique, slightly mottled texture. As the curds ripen at different times it acquires a multi-dimensional flavor that is sharp and peppery.

 

 

---

 

Lancashire is an English cow's-milk cheese, and considered one of the premier products of the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire is a more recent creation suitable for mass production.

 

 

>>Creamy Lancashire:

 

For centuries, Lancashire dairy farmers' wives have made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was made into curd and accumulated for several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days' curd of varying maturity are blended together, giving Lancashire cheese a distinctive character. The traditional method was standardised in the 1890s by Joseph Gornall of Garstang and Pilling, a county council employee, who visited many Lancashire farms to establish a method and recipe that is still used today – the "Gornall method".His "Gornall Patent Cheesemaker" was sold between 1892 and 1919.

 

Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve weeks. It has a fluffy texture and creamy flavour, and is good for toasting, as it does not go stringy when melted.

 

"Beacon Fell Traditional Lancashire Cheese" is a Protected Designation of Origin name. The name can be used only for cheese from milk from an area around the Fylde, and made in the same area by a designated method. It is named after Beacon Fell within the designated area.

 

>> Tasty Lancashire:

Tasty Lancashire cheese is made by the same traditional method as Creamy Lancashire, but is matured for longer, from 12 weeks to 24 months. It has a mature nutty taste.

 

Leigh Cheese was a version of Lancashire Cheese that ceased production in the 19th century.

 

>> Crumbly Lancashire

In the 1960s, Crumbly Lancashire cheese was created. Unlike the other Lancashire varieties, this is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. It is the only Lancashire cheese that is manufactured outside Lancashire.[1] It tends to be matured for only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese.

[pie-eater 207]

Ah yes Lancashire.

What a cheese.

I really love crumbly lancashire myself.

Some of the local places make some awesom variations.

 

[rach 1]

One of my favourites too, I love Lancashire cheese.

[BagOfCrisps 24]

A good cheese indeed.

[cheeseman 1]

Hi Cheesefans, it's time for a new Cheeseman's Cheese of the Week.

 

So here we go, over to France and a nice creamy blue cheese.

 

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.

 

 

[cheeseman 1]

Hi Cheesefans, it's time for Cheeseman's Cheese of the Week

 

This week over to Italy, yummy!

 

Montasio

 

Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk. The cheese has the same shape as Fontina, but in texture it resembles a young Asiago. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple. As it matures, the rind becomes very hard and the interior becomes granular and even brittle. Montasio ripens in three to 18 months and has a fat content of 30 - 40 per cent.

 

 

[cheeseman 1]

Hi folks.

 

It's time for a new Cheeseman's Cheese of the Week and this week over to Germany

 

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.

 

[thursday 1]

don't think I'd be able to get hold of that one.

[TropicalPow 0]

 

Cheesman,

 

As a newcomer to this site ,excuse me for asking a question that has likely been asked before, " have you skied Mt Cheeseman in NZ and if so do you qualify for a Cheeseman discount on the lift passes ? "

 

PS What do you consider to be a suitable cheese accompaniment to Niseko pow ?

[thursday 1]

that's easy. Camembert from Seicomart.

[cheeseman 1]

Not skied Mt Cheeseman. Bit miffed he took my name actually.

 

You'll have to decide for yourself which cheese suits best maybe TropicalPow. But don't forget to take part in this! >>

 

http://www.snowjapanforums.com/ubbthreads.php/topics/298008/Cheeseman_s_Cheese_at_Resorts_.html

[TropicalPow 0]

 

Seicomart camembert seems to get the most votes , so thats it.

 

I will make sure I take the photo next weekend Cheeseman.Or was that this weekend ? I dunno !

[BagOfCrisps 24]

Nice one.

[TropicalPow 0]

 

Sorry BagOfCrisps,

 

Forgot about you, I suppose I should buy a packet of Chicken & Cheese Crisps [ or chips ] to go with the the Seicomart Camembert. Hope they stock it !

[thursday 1]

you need Prawn Cocktail flavour. They won't have that, so just get the cock flavoured ones.

[TropicalPow 0]

Ouch

Thanks Thursday,

 

Presume you have all the stock of Prawn ones

[thursday 1]

Bags is a bit partial to Prawn cocktail. But oddly enough, the walkers prawn coctail crisps don't taste anything like prawn coctail.

[joshnii 2]

I don't like prawns.

But I like prawn cocktail crisps.

[cheeseman 1]

Hi Cheesefans, time for this weeks Cheeseman's Cheese of the Week.

 

How about some....

 

Cottage Cheese

 

Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per cent.