Definitely Not Ass

Did Nothing Allday

Drink Numerous Asahi's

We must get back on topic Cheesefans!

Cottage Cheese

plastic single wrapped processed yellow goo

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

Nice one from Switzerland. Just check out that photo.

Sbrinz

The oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. It has a rich flavor and is very mellow and tangy. Softer younger versions are known as Spalen.

Yum!

That does look good.

Hi Cheesefans, it's time again for Cheeseman's Cheese of the Week.
This week where should be go.... how about

Abertam

Traditional, farmhouse, hard cheese made from sheep's milk. It has a shape of irregular ball with thin, yellow to orange, natural rind. It is used as a table cheese or for melting. Abertam is made in Karlovy Vary, the famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavor of the hard, pressed cheese. The cheese ripens in two months.

Oh, YES !
you are on to some really yummy ones...

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

Lets go to Spain today. Nice!

Idiazabal

Traditional, farmhouse, unpasteurized, hard cheese made from cow's milk. It has a shape of cylinder, with pale yellow to amber in color. The natural rind is smooth and hard. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it is drained. The characteristic, smoky flavor was originally the result of the cheeses having been stored near the shepherd's night fires. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke.

mmMMMmmmmm, sounds gorgeous!

I love that one. Perhaps one of my favorite cheeses.

Hi Cheesefans - it's time once more for Cheeseman's Cheese of the Week.

How about this from Mexico. Nice.

Anejo Enchilado

This cheese is not as strongly flavored as Cotija, but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas burritos and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat.

useful square cross section for sandwiches and round burgers.

Not melt under heat? Let me try.

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

This week, where should we go? 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.



Looks good hey?

german cheese a bottle of sect....oh i miss living in Germany.

yes i agree that it looks yum..

I am getting hungry. brb..

That looks GOOD.

Few more weeks and I'll be stocking up on cheeses, beers, cakes... and of course pies. Can't wait.