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


This week over to France:




This cheese is Brie's little brother, some people consider it the grandfather. It usually has a shape of disc with white penicillin mould made from cow's milk. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie. This cheese can be either fermier or industrially produced, though industrial version lacks the depth of an unpasteurized cheese. The period of ripening is about four weekend the content of fat is 40 per cent.



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Hi Cheesefans!


Time for a new Cheeseman's Cheese of the Week.

Promise to be more regular from now on.




I really like this one:




Traditional, farmhouse, unpasteurized, vegetarian cheese made from cow's milk. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheeses are aged in a moist cellar, the white and gray moulds become thicker and more leathery. This cheese is known as "the crumblies". These cheeses originate from South and West Wales. It was first made in Caerphilly in about 1830. When young, Caerphilly has a fresh taste, the texture is moist yet supple. With maturity the edges become creamy and the flavor becomes more rounded.




Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly, but was sold at the market there, hence taking the town's name.

Caerphilly is a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.

It is rumoured that the cheese was developed over time to provide the coal miners of the area with a convenient way of replenishing the salt lost through hard work over ten hour shifts underground and so was a staple of the diet of the coal-miners.

Real Farmhouse Caerphilly production died out during World War II as all milk had to go to the Cheddar factories to help the war effort. After the war these factories started making their version of Caerphilly (initially to help their cash flow as Caerphilly matures quicker than Cheddar), which is how it is mostly known today, dry and crumbly. However, there are now two or three farms making original Caerphilly which is dry in the middle and creamy around the edges.

The town of Caerphilly holds a three day festival annually to celebrate the cheese entitled The Big Cheese (Welsh: Y Caws Mawr). Also in Caerphilly, there is a sculpture of a cheese



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


This week over to Norway. I really do like this one really good aroma.




Gjetost is a creamery, semi-hard cheese made from cow's or goat's milk. This cheese is sweet, with an unusual, aromatic quality. Gjetost is the most popular cheese in Norway and is available in various versions. Is is sold in blocks and is honey-brown in colour. Gjetost is often served as a dessert.







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