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  • 1 month later...

Hi Cheesefans!


Time for a visit to Mexico for this week's Cheeseman's Cheese of the Week!




Also known as Asadero, Oaxaca is a Mexican name of semi-soft, white, string-type, Hispanic-style cheese. This kind of cheese is used on sandwiches or melted on cooked foods, including pizza and nachos. It is a stretched curd cheese, kneaded then formed into a ball-shape which is plunged in brine for several minutes. It's name comes from the name of state in which it originates. It is a kind of pasta filata cheese and it is produced in different shapes and weights. This cheese belongs to the group of fromage forts cheeses made from mixed, fresh or riped cheese blended with herbs and spices.





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  • 4 weeks later...

Hi Cheesefans!


Time for the first Cheeseman's Cheese of the Week for 2013!


Where to go?


How about France?




Aisy Cendre

<p class="summary">

Aisy Cendre is a traditional French farmhouse cheese made from unpasteurized cow’s milk. The semi-soft cheese produced in Burgundy region of France is coated with a thick layer of ash that gives a distinctive flavor and aroma. Also known as Cendre d'Aisy, the ash or cendre in French, gives the cheese its name.

A washed rind cheese, mostly an Époisses, is matured by covering with oak or grapevine ash. Before and after rolling it with a coat of ash, the cheese is washed in marc de Bourgogne wine. Aisy Cendre takes a longer time to mature than normal cheeses, at least a month. As it ripens the pate softens but most cheese lovers enjoy a somewhat firm version of the produce.

The aroma of Aisy Cendre is strong and the flavor is aggresive. It is a very rich & creamy cheese with 50% fat content. The centre of the cheese is salty, chalky and almost white in color. As it moves towards the ash covered rind, the cheese assumes a smoky flavor and smoother, creamier texture. The cheese is sold in small wheels, weighing 8 ounces each.

Aisy Cendre works well with fruits like apples and pears, celery sticks. It enhances the tasting experience for fruity, full-bodied Burgundy wine, Hautes Cotes de Nuits Villages or even a full-rounded beer.

  • Made from cow's milk
  • Country of origin: France
  • Region: Burgundy
  • Synonyms: Cendre d'Aisy, Ashen Aisy
  • Type: semi-soft, smear-ripened
  • Fat content: 50%
  • Texture: creamy and smooth
  • Rind: washed
  • Color: white


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Hi Cheesefans




Time for this week's Cheeseman's Cheese of the Week!


How about some English cheese?




The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby.

  • Made from cow's milk
  • Country of origin: England
  • Type: hard


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That looks delectable!! I got a substantial block of Pepper Jack from Costco the other day.....deinitely quite a bit more lowbrow but not too bad either on a cracker and glass of red wine..

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  • 8 months later...

Many apologies, I have been somewhat absent for a while due to family issues.

But back now and intend to get some the Cheeseman's Cheese of the Week thread going again.

And looking forward to lots of Cheese at Resorts shots this coming season too.



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:wave: Welcome back Cheesemeister!!


I've been enjoying some pepper jack cheese of late, and also Colby-Jack, Seiyu sell a couple of different kinds of cheese for not too much......I've been making ham and cheese toasties :D

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Let's go back to some basics to get the Cheeseman's Cheese of the Week ball back rolling.




Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond this region and in several countries around the world.


The style is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's £1.9 billion annual cheese market, and the second most popular cheese in the United States, behind mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita. The United States produced 3,233,380,000 lb (1,443,470 long tons; 1,466,640 tonnes) in 2010, and the UK 258,000 long tons (262,000 tonnes) in 2008. The name "cheddar cheese" is widely used and has no Protected Designation of Origin (PDO) within the European Union, but only cheddar produced from local milk within four counties of South West England may use the name "West Country Farmhouse Cheddar."


The cheese originates from the village of Cheddar in Somerset, South West England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and constant temperature for maturing the cheese. Cheddar cheese traditionally had to be made within 30 miles (48 km) of Wells Cathedral.


Cheddar has been produced since at least the 12th century. A pipe rol of King Henry II from 1170 records the purchase of 10,240 lb (4,640 kg) at a farthing per pound (totaling £10.13s.4d., about £10.67 in decimal currency). Charles I (1600–1649) also bought cheese from the village. Romans may have brought the recipe to Britain from the Canta region of France.


Central to the modernisation and standardisation of cheddar cheese was the nineteenth century Somerset dairyman Joseph Harding. For his technical developments, promotion of dairy hygiene and unremunerated propagation of modern cheese-making techniques he has been described as the father of cheddar cheese. Harding introduced new equipment into the process of cheese making, including his "revolving breaker" for curd cutting, saving much manual effort. The "Joseph Harding method" was the first modern system for cheddar production based upon scientific principles. Harding stated that cheddar cheese is "not made in the field, nor in the byre, nor even in the cow, it is made in the dairy". He and his wife were behind the introduction of the cheese into Scotland and North America. Joseph Harding's sons, Henry and William Harding, were responsible for introducing cheddar cheese production to Australia and facilitating the establishment of the cheese industry in New Zealand respectively.


During World War II, and for nearly a decade after the war, most milk in Britain was used for the making of one single kind of cheese nicknamed "Government cheddar" as part of war economies and rationing. This nearly resulted in wiping out all other cheese production in the country. Before World War I there were more than 3,500 cheese producers in Britain, while fewer than 100 remained after the Second World War.




The Cheddar cheese name is used internationally; its name does not have a protected designation of origin (PDO) but the use of the name West Country Farmhouse Cheddar does. Countries making cheddar cheese include Australia, Argentina, Belgium, Canada, Ireland, the Netherlands, New Zealand, South Africa, Sweden, the United Kingdom and the United States. 'Cheddars' can be industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time.



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This week, over to the Netherlands and a nice hard cheese called Leyden.






Leyden cheese (Leidse kaas in Dutch) is firm, yellow cumin spiced cheese made in the Netherlands. It is produced both in factories and traditionally on farms in this historic area of Leiden.


Made from pasteurized skimmed cow's milk, Leyden is very similar to Gouda in shape (round and flat), but has lower fat percentage, about 30 to 40%.


The addition of cumin seeds gives the cheese a distinctive dry, tangy and spicy flavour, very unlike of other Dutch cheeses. Cloves and Caraway seeds are also added occasionally for that extra boost. The wax-coated Leyden is a perfect addition to any cheese platter. Pairing it with an ice-cold beer or a Shiraz and dark malty bread will do wonders.<p class="summary">

  • Made from cow's milk
  • Country of origin: Holland and Netherlands
  • Region: Leiden
  • Synonyms: Leidse Kaas
  • Type: hard, artisan
  • Fat content: 30-40%
  • Texture: firm
  • Rind: waxed
  • Color: yellow

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