mmMMMmm... I just capped off a perfect day's walking through the amazing golds and reds in the mountains with some delicious Hokkaido Snowbrand Camambert on crackers.

Cheese - truly food of the Gods.

Hi cheesefans, it's time for this weeks Cheeseman's Cheese of the Week!

This time a traditional Danish cheese,

Maribo

Traditional, creamery, semi-hard cheese made from cow's milk. The shape can be round or block. The natural rind has a pale yellow color. The cheese has its name after the town on the island of Lolland. The cheese resembles Gouda and has a firm, dry interior with numerous irregular holes. It is usually coated in yellow wax and is sometimes flavored with caraway seeds. It ripens in four months and has a fat content of between 30 and 45 per cent. To make Maribo, cheesemakers use pasteurized milk and liquid rennet for curdling. The cut curd is heated at a temperature of 100 degrees F. The whey is drawn off, salting occurs and then the curd is pressed in molds and cured for 3-5 weeks. The strength of the taste varies with the amount of curing time (longer curing time = stronger flavor).

just need crackers!

Wallace and Gromit were on just the other night.

Hi Cheesefans. Time for Cheeseman's Cheese of the Week.

Hmmm, where to this week? How about Cyprus!

Halloumi

It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella.

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

This week over to Germany and I really like this one.

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 for this weeks Cheeseman's Cheese of the Week.

Over to Norway. I really like this one:

Jarlsberg

Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss", Jarlsberg has the consistency texture and hole formation of Swiss Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Great deal of this cheese is exported all over the world, especially to the U.S.A.

Jarlsbergs does have a nice nutty flavour.

I like that one too. Could do with some right now, got the crackers.