Nice one that had some over summer.

sounds good. I want to try that and the one called

Caws Mynydd Du, Black Mountain Cheese

my my, so many cheese, so few weeks.

Seven Pepper cheese!!

Cheeseman

Is Welsh RareBit a cheese or a meal.
This was my first ever meal we cooked at school.
It was very cheesey but unsure if it is a cheese per say.

Seemore

it's the national dish. Cheese on toast.

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

This week, over to Ireland. Lovely place, we really enjoyed the southern part.

Ardrahan

Modern, farmhouse, vegetarian, washed-rind cheese made from cow's milk. It usually has a wheel shape. The ridged, brine-washed rind is encrusted with brown, ochre, gray and yellow moulds. Ardrahan is made by Eugene and Mary Burns. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the buttery, savory, meaty character. The finish is reminiscent of a young Gruyere. The cheese matures in four to eight weeks.

I think Ardrahan comes from Cork....same place where Roy Keane comes from......they are both Ard..

Cheeseman,
when you say a cheese is vegetarian, what does that mean?
is there a meat head cheese?

I will answer:

Vegetarian cheese is cheese that is not curdled with
rennet, an enzyme that occurs naturally in animal stomachs.
Most vegetarian cheeses are curdled with either plants,
fungi, or bacteria.

Vegetarians who do not consume cheese with rennet
generally choose not to because it involves slaughtering
animals to extract the enzymes.

Vegetarian cheese is hard to distinguish from cheese made
with rennet. This lack of distinguisability often forces
vegetarians who are ethically-opposed to harming animals
to consume cheeses that contain rennet.

Even though more cheeses are being made with vegetable
rennet, it is usually impossible to spot the difference,
unless the package is clearly labeled "vegetarian cheese."
Recently, some grocery stores have started doing this
to aid vegetarian shoppers, who would not otherwise be
able to distinguish the difference between the vegetable
and animal rennet cheeses.

In addition to eating cheeses made with vegetable rennet,
there are more alternatives to eating regular cheese.

Vegans, for instance, do not consume cheese at all because
it is an animal byproduct and subsequently requires animals
to be caged and suffer. Many vegans, however, do
consume cheese substitutes.

Chreese is one of these substitutes.
Chreese is an all natural, non-soy, cheese replacement
that requires substantially less natural resources
and energy to create than cheese with rennet.

And chreese is just one substitute. There are a number
of other all natural alternatives you can find
at local organic and health food stores.

If you are a vegetarian and you don't support animal
suffering on your behalf in any capacity, you may
also want to consider adjusting your dietary habits
if you consume cheese made with animal rennet.

To reiterate, you have three basic options: you can
look for grocery stores that label vegetarian cheese;
you can purchase vegetarian cheese online; or you can
purchase cheese alternatives online or at your local
organic or health food store.

but its still an animal product right? Are vegetarians only against the slaughter of animals? Interesting!

I think it's more of a healthy food idea these days.
20~30 years ago it was more of slaughter of animals - coming from a hindu point of view.
In that country (India) Cows are sacred because it's much more of a resource alive. So are most of the animals - milk and labour power

Omitting the fact that animals are aware as much as we are - so that it is a fair assumption that awareness can change form and may come from the same source and eventually go back to that source (without our identity) or - we gain the gift to be free with our identity intact and choose not to be in heaven (which is a creation of our wishes since so many have believed in it) All possibilities out there.

are you smoking a pipe tonight Jynxx?

no mate ...
but seriously, I wish when I am out of this body, I have the strength that I can travel the Universe and to other dimensions without getting sucked into going to heaven.

OK no more

Thanks brit-gob for that info ! really appreciate it.

you are weeded up.

Vegans. They should just cease to exist voluntarily just incase they smell some fried bacon.

Thurs,
they will cease to exit because they are supported by consumerism and without money they will not survive. Put anyone in nature and one will have to find a source for FAT.

Hi folks sorry I have missed a few Cheeseman's Cheese of the Week posts, but I'm back with a new Cheeseman's Cheese of the Week. And here it is:

Turkish cheese anyone?

Beyaz Peynir

Traditional, unpasteurized, vegetarian, fresh cheese made from sheep's milk. Pure white and rindless, the cheese has a grainy appearance. It is usually sold in blocks or slices. It is used in salads, pastries and many local dishes. Beyaz Peynir is the most popular Turkish cheese. Vegetable rennet is used to clot the milk. The curds are pressed for a few hours, then roughly chopped and strained, sometimes in attractive wooden or woven moulds. After draining, the cheese is cut into slices before being salted and covered with brine. It is usually stored in brine for more than six months. This cheese resembles feta. It is soaked in cold water or milk before use, to remove the excess salt.

that does look very similar to feta. Makes an interesting alternative in the Greek salad. It'll be the Turkish salad.