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....

OK folks it's time for Cheeseman's Cheese of the Week.

This time back to France.

Brin d' Amour

This artisan cheese is relatively recent. Its natural rind is covered with rosemary, thyme, coriander seeds and savory aromatic herbs that are found in the rocky, brambly, underbrush landscape on the island. The taste is slightly sour. It is an uncooked and unpressed cheese that requires a maturing period of at least one month. The dried herbs give the Brin d但mour an original and subtle flavor.

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

This week, over to Belgium for a bit of a smelly one

Remedou
The name of the cheese comes from "remoud", which was an old Waloon word for the rich milk produced towards the end of a cow's lactation period. It is also known as "sticking cheese" because of the surface bacteria that gives the powerful aroma to the cheese. Remedou is made from cow's milk.

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

This week, over to Corsica.

Brin d'Amour

From the tiny island of Corsica comes the most romantic of cheeses: Brin d'Amour translates to 'little bit of love' and after the first bite, you're a goner. The cheese is rolled in dried rosemary with the occasional juniper berry and chili pepper for accent making it rustic, elegant, and delicate all at the same time. 'Rosemary is for remembrance' and Brin d'Amour is unforgettable. This cheese is also known as Fleur du Maquis.

Cheesefans - time for Cheeseman's Cheese of the Week and this week we will go over to Denmark. I really liked this one the one time I had it.

Havarti

Havarti is a traditional, creamery and semi-soft. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.

Hi cheesefans, time for this weeks Cheeseman's Cheese of the Week. This time, Germany

Tilsit

Creamery, semi-hard cheese made from cow's milk. It has a wheel-shape, the thin, dry, yellow-beige crust has some moulds. This cheese was discovered by Dutch cheesemakers, living in Tilsit which was then in East Prussia. The cheese is washed and brushed regularly for the first two months so that the crusty rind forms. This protects the smooth, supple interior with its tiny, irregular holes from drying out. The aroma is mildly pungent while the taste is buttery and fruity with a spicy tinge. It is generally made with whole milk. A natural hard cheese, German Tilsit has a stronger flavor than its Scandinavian cousins. It has tiny hole formation and a firm texture, suitable for slicing. Tilsit is an excellent sandwich cheese, good with robust wine or beer. It has a fat content of 20 per cent and water content of 50 per cent.

Hi cheesefans, time again for this weeks Cheeseman's Cheese of the Week. This time, a cheese that I have not tasted from 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.

Anyone tried it?

Yep. Yum!

I like blue cheeses. Nice and strong.

Hi Cheesefans, sorry for the delay but here's the new Cheeseman's Cheese of the Week.

Over to England, nice interesting and unique flavoured cheese.

Buxton Blue

Modern, creamery, vegetarian, blue cheese made from cow's milk. It usually has a shape of cylinder. The interior is pale orange and the flavor has a hint of dark chocolate and burnt onions on the finish. The cheese ripens in ten to twelve weeks and has a fat content of around 45 per cent. It is a table cheese used in soups, salads or simply for spreading.

sounds good. But what makes it vegetarian?

huh???

Very consistent.

I get the impression that Cheeseman does indeed like cheese.

The cows were fed on grass

Hi Cheesefans

Time for Cheeseman's Cheese of the Week.

This time over to Germany for a really nice one:

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.

wow, that sounds nice !

Or, Das is Gut!

mmMMMmmmmm. Please post a slice

Hi folks, time for Cheeseman's Cheese of the Week!
This time, over to Finland.

Juustoleipa

This cheese is considered as the specialty of Finland and Lapland. It is a round cheese of various sizes made from cow's or reindeer's milk. The production of this cheese is following: The curds are drained and pressed into a flat, wooden platter with a rim. Then it is placed in front of the fire until the outer layer is "toasted". Then the cheese looks like bread and that's why it got its name which means "cheese bread". It is creamy and smooth under a crusty surface. The period of ripening is only a few days. Juustoleipa is usually served as a dessert with cream and cloudberry jam.

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

This time to Denmark. Really like this one, though only had it twice. Must try to get some more.

Mycella

Mycella is a Danish version of Gorgonzola with blue-green mold and mild aromatic taste. The name of the cheese is derived from the Latin word for fungal filaments (mycelium). It is a traditional, creamery, blue cheese made from cow's milk. The veins in the cheese provide an attractive contrast to the very pale, creamy, almost buttery interior. Mycella is a table cheese used for snacks or to salads.