There's a BIG difference between fermentation and rotting....

Maggots, are we fish? They are Sardinians, not Italians. That sound fishy to me..

All sounds very smelly to me. And way too living.

OK lets get back to some nice normal inoffensive cheese. How about some Cheshire. So many kinds but just to refresh the mouth

Cheshire

One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red (colored with annatto) and Blue which is punctured during the curing process, resulting in blue veins. Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process.

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

Turunmaa

Traditional, creamery, semi-hard cheese made from cow's milk and it's name is according to the town of Turku on the southern coast of Finland. It is a rindless cheese of drum-shape with pale yellow color. It is a breakfast cheese that was probably introduced in the 16th century. The cheese is smooth and creamy, with a richness and depth of flavor that owes much to the excellent grazing. The texture is firm and open and the flavor is aromatic, with a slightly sharp tang on the finish. Turunmaa is matured for two months or more and has a fat content of 50 per cent. Similar cheese are Korsholm, Danish Cream Havarti. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

wait a minute, whats that jumping off that cheese?

Hi Cheesefans, time again for Cheesemans Cheese of the Week.

How about a nice Italian cheese:

Montasio

Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk. The cheese has the same shape as Fontina, but in texture it resembles a young Asiago. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple. As it matures, the rind becomes very hard and the interior becomes granular and even brittle. Montasio ripens in three to 18 months and has a fat content of 30 - 40 per cent.

I really like that one. One of my favorites.

Oh my, that maggot cheese is enough to give you nightmares.

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

How about some White Stilton?

White Stilton

White Stilton is an English cheese that comes from Leicestershire. It is a vegetarian cheese that is made from cow's milk. The cheese is mild and crumbly with a lemon- fresh acidity. The affinage is six to eight weeks and the fat content is 45%. It is a table cheese and is suitable to salads. According to its texture, it ranks among hard cheeses.

Here's some with some lemon peel in it. Nice.

instead of a vegetarian cheese, does that make it a fruit cheese?

Ordered a ball of Edam. You would be proud Cheeseman.

Ball of Edam. Nice. How much you pay for that if you don't mind me asking?

4000 yen (plus the takyubin)

Could do with some of that now.
Yum.

Wasn't the Cooper's Hill cheese roll a couple of days ago?

Question about that Stilton above...

How is any COWS MILK cheese a vegetarian cheese? Or am I confusing Vegetarian and Vegan again? And if so....what makes other cheeses NOT vegetarian cheeses?

that is a mystery which should not be explained.

vegetarians should just be put down......

scroll back a few pages Cheeseman explained it....something todo with DNA

Yeah DNA. Do Not Ask.