good. similar to gorgonzola, sounds nice.

It's that time again -- Cheeseman's Cheese of the Week!

Try pronouncing this one? If you can't just enjoy eating it.

Avaxtskyr

Skyr is a soft cheese that is made from the whey of cow's milk. This cheese is made in various forms: natural Skyr, Skyr with fruit - Avaxtskyr, or with added cream - Rjomaskyr. If there anything left over after cheese-making, the rest is made into a drink called Mysa.

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

Over to Portugal and the "kind of Portugese cheese".

Serra da Estrela

Serra da Estrela is the king of Portuguese cheese and has been made for centuries by shepherds in the mountains of Serra da Estrela in the Beira region. The cheese is entirely hand-made, in the literal sense of the term, as the curds are broken up by hand and not cut up with an implement as is usually the case. Serra da Estrela is so soft that it is almost spreadable. It has a rich, perfumed intensity as a result of the superb grazing, and the sweet, slightly burnt toffee character of the sheep's milk comes through on the finnish. The affinage takes 30 to 40 days.

i need cheeeese

do you like Feta cheese stems?

feta cheese is from Goat?

There is a foreinger in town who now takes care of goats - he sells the cheese - very delicious and not too expensive

It has to be made either from sheep milk or goat to be called Feta and only in Greece.



I wanna try that next time!

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

Here's one I haven't tried and never heard of actually until now.... anyone?

Caravane

Caravane is the brand name of a camel-milk cheese produced in Mauritania by Tiviski. The milk is collected by a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.

Cheesefamily are off on their hols from tomorrow so see you later in August.

Sorry for the lack of Cheeseman's Cheese of the Week over summer. But not to fear, today I am posting a new Cheeseman's Cheese of the Week and you can look forward to a new Cheeseman's Cheese of the Week every week in the run up to the snow season!

Had some Derby for the first time in a while over summer. Nothing special, but a nice cheese all the same.

Derby

The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby.

Cheese of the month, more like!

Come on JA, he apologised for the lack of Cheeseman's Cheeses of the Week, so as long as we get weekly updates from now on.....

OK, I'll take it back, apology accepted (but only if the promised weekly updates happen, otherwise i'll have to retract my retraction)

are there any new cheeses of late? Newly invented tastes and smells?

Hi Cheesefans, time for Cheeseman's Cheese of the Week and this week it is a yummy Austrian cheese....

Kugelkase

Kugelkase is a cheese that comes from Austria and is made from cow's milk. It is a creamery, balls-shaped cheese with pepper, caraway seeds and paprika added so that the curd becomes infused with their aroma. The maturation lasts for 2 to 3months.

Interesting, any piccies?

Hi cheesefans

Time for this weeks Cheeseman's Cheese of the Week.

If we did Stilton, it is still worth another mention

Stilton

Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months.

TTIUWP

(for the uninitiated - This Thread Is Useless Without Pics!)

Cheeseman, here's a new one to try:

Former Blur bassist turned farmer Alex James has announced the name of his new cheese - Blue Monday. Inspired by the 1982 New Order track, the cheese is, naturally, blue and tastes "very moist, very gooey, spicy with quite a mellow flavour with sweet notes," according to the man himself.

The announcement of the musically inspired produce comes after James and his cheese-making partner Julie Harbutt, who was not in Blur, won Best Goat's Cheese at this year's British Cheese Awards for their brand Fairleigh Wallop.

"Our first goats cheeses Little Wallop and Farleigh Wallop are niche cheeses, not a big hit single as we hope Blue Monday will be," James told the Gloucestershire Echo.

"We were playing around with a couple of blue cheeses, which take six to eight weeks to develop, and we were working on a triple cream cheese. Most people would take 18 months to two years to release a new cheese but Blue Monday came through." Blue Monday is expected to go on the market next month

How about some nice Irish cheese for this weeks Cheeseman's Cheese of the Week"

Croghan

Semi-soft, vegetarian, goat milk cheese of round shape. The smooth, brine-washed leathery rind is brown-pink to terracotta in color and has some mould. This cheese is made by Luc and Anne Van Kampen and the production is loosely based on Gouda. The flavor of the cheese suggests grass and hay, while the finish is aromatic without being pungent. It is made only from spring to autumn and the period of maturing is from four to 12 weeks.

no guiness in there?