ah, sorry my mistake, missed out the latest.

3,619,350

Hi Cheesefans

It's time for Cheesemans Cheese of the Week again.

A nice one from Holland.

Maasdam

Modern, creamery, semi-hard cheese made from cow's milk. It is boulder-shaped cheese. The smooth, natural rind is polished and may be waxed. The cheese was created in the early 1990's as an alternative to more expensive Swiss cheese Emmental. Although there are similarities with Emmental, it is higher in moisture and therefore, more supple. It ripens faster than other Dutch cheeses, being ready in four to 12 weeks. The flavor is sweet and buttery, with a fruity background, making it ideal for serving as a snack or breakfast cheese. It can also be grilled.

grilled cheese........ yum....

grilled cheese with cheese on top!

maasdam is great on some toast, light grilled until bubbling.

Hi Cheesefans. Time for a new Cheeseman's Cheese of the Week.
This time over to Norway

Nokkelost

Creamery, semi-hard cheese with the shape of wheel or block. It is a factory-made version of the Dutch cheese Leiden and has been made since the seventeenth century. The name of the cheese means "crossed keys" as it is marked with the imprint of crossed keys which is the emblem of the city of Leiden. The period of maturation is three months.

We had some fabulous cheese at the little pension we stay at in Annapuri. It was a kind of white cheddar with whole cumin seeds in it. Damn fine with a glass of vino. My wife was all gooey over it.

What are the brown bits in it?

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

Where shall we go this week.
How about.... England.

And some yummy....

Red Leicester

Red Leicester is a traditional, creamery, hard cheese made from cow's milk. It has a round shape. The bright, orange-red rind has fine, powdery moulds. A good Red Leicester has a firm body and a close, flaky texture. The flavor is delicately sweet. This cheese can be eaten young, but it should ideally be left to mature for six to nine months.