Cheeseman,

I've only just noticed, but there is no official Cheeseman review of "Parmesan" perhaps the most popular cheese in the world.

Request time!

I want to know cheesemans favourite cheese.

Hello. OK thank you thursday. Here you go, time for another Cheeseman's Cheese of the Week.

Parmesan (Parmigiano)

Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.

the whey is fed to the porkers to make very delish parma ham.

cheeseman will like Furano: From Furano Now

"On a day like this, it is so great that the Furano town is right down the hill. There is lots to do in town. You can visit the Cheese Factory, do some wine tastings at a few wineries in town, go ten pin bowling, there is a sports gym with pool in town if you want to stay active. Alternatively, there is also the option to head up to the onsens on Tokachidake."

That is fantastic I was just about to update this thread. I must go to Furano!

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

Anyone heard of this one. All the way from sunny Wales! It's actually very nice.

Llanglofan Farmhouse

Llanglofan Farmhouse is a traditional, welsh, hand-made cheese with a rich yet dry, almost crumbly texture that melts in the mouth. The maturation lasts from two to six months and the fat content is 45%. This cheese ranks among vegetarian, hard cheeses and is made from cow's milk. Sometimes chive and garlic are added.

Hi folks. Here's this weeks Cheeseman's Cheese of the Week. Over to France!

Coeur de Neufchatel

This cheese comes from Neufchatel in the "Pays de Bray" which is situated in northern Normandie. It is a member of the AOC family, and is made in several different shapes. Surprisingly, one of its shape is a heart, ideal for Valentine’s Day ! A legend tells that in the 100 Years War, the young maidens of Neufchatel-en-Bray offered this cheese to their gallant English conquerors. To the delight of the priests, they ate the cheese and thought they were in heaven, as the shape reminded them of angels wings.

The taste is marked but delicate. Eaten with crusty bread and a strong red wine, this cheese is a gourmet delight. Its texture and taste is similar to its well known-cousin, Camembert. The dry rind is velvety white, its gold pate is firm but supple.

Sorry for the lateness today, but here is Cheeseman's Cheese of the Week.

How about some Aussie cheese!

Gippsland Blue

This cheese is produced by the Tarago River Cheese Company that was established in 1982. The company produces other blue cheeses, including Camembert and Brie-style cheeses, using Jersey milk to obtain a deeper yellow color and smooth, velvety texture. It was probably the first farmhouse cheese to be made in Australia. It has a round shape with natural, orange crust covered with white and blue-gray moulds. The cheese has a sweet and buttery taste. Gippsland Blue ripens in eight to ten weeks and is used as a table cheese, for grilling and in salads.

Hi folks. Time for this weeks Cheesman's Cheese of the Week.

This time, Russia. I actually have not tried this one but trying to get hold of it. Anyone tried it?

Daralagjazsky

Daralagjazsky is a well known cheese throughout Russia. This cheese is made either from sheep's or cow's milk. The curds are salted and garlic and thyme are added. Maturation takes place in a sheepskin bag. The fat content is 25%.

Where the hell do you get the cheeses from?!

Good afternoon. It's time for this weeks Cheeseman's Cheese of the Week.

How about some spicy cheese, cheesefans?

Friesian

Spiced cheese from Friesland, a northern province of Holland. It has a hard rind and a firm texture. There are two versions: one with whole cow's milk and the other one with skim milk. This kind of cheese is very similar to Leyden. Also known as Friesian or Frisia. The cheese has a fat content according to the milk from which it is made. Whole-milk version has a fat content of about 40 per cent, while skim-milk version is maximum 20 per cent.

RobBright, I get my cheeses from a local shop and also online.

Hey Cheeseman, I'm looking to purhase goat cheese. Have you any suggestions of where I may find some in the Yokohama area? Thanks

Fill Mall in Fujisawa used to sell a large block of cheddar for around 700 yen. I haven't been for a few months but I'd imagine its still sold there. Where in Kanagawa are you?

I'm in Kamakura not far from Enoshima. Cheddar is alright, but it's the goat cheese I'm after. I'm just not sure it's all that easy to find. Thanks though. We should meet up for a cold one sometime. I'm frequently in Fujisawa.

Yeah no worries mate, pm me sometime and we'll arrange it.

You after Ricotta style cheese? I'm not sure where to get that, I think you could get a small amount in Queens Isetan shop inside Fujisawa Station. If it is there I doubt it'll be a lot for your money

Ricotta can easily be bought over here - try looking at Queens Isetan in Yokohama - near the Subway entrance - they have a fairly good selection of cheeses there too, along with some cracking beers too.

i had some awesome cheese last night and woke up knackered thanks to ridiculous dreams about japanish snow...im shattered at work and just had a pint of red bull...was it worth it?

The roulade was 'to die for' so id do it again tomorrow! go cheese!!

Cheeseman, when can we expect the next Cheeseman's Cheese of the Week. I'm waiting....