Food Hacking Base - User contributions [en]

FHB@39C3/Cheese Rendezvous

2025-12-26T15:09:04Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_39c3|<<<Back to fhb at 39c3 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_39c3/ To secure spot on the Session I. (Day 1, SAT 20h30) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_39c3/ To secure spot on the Session 2. (Day 3, MON 20h30) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|Mountain Cheese medium
|350g
|Germany
|Mountain Cheese
|Hard
|6mo
|Cow
|
|36,00
|vrs
|
|-
|Tomme du Pays
|250g
|France (Auvergne)
|Tomme
|Medium
|
|Cow
|
|38,00
|vrs
|
|-
|Smoked Emmentaler
|230g
|Austria?
|Emmentaler
|Hard
|
|Cow
|
|40,00
|vrs
|
|-
|Woipertinger
|200g
|Germany
|Blue Cheese
|Soft
|
|Sheep+Goat
|
|50,00
|vrs
|
|-
|Golden Gel
|190g
|Austria
|Blue Cheese
|Soft
|
|Cow
|
|60,00
|vrs
|coated in grape pomace
|-
|Toblacher Stangenkäse
|250g
|Austria
|Mountain Cheese
|Medium
|
|Cow
|
|40,00
|vrs
|
|-
|Tilsiter with herbs
|300g
|
|Mountain Cheese
|Medium
|
|Cow
|
|35,00
|vrs
|
|-
|Tiroler Graukäse
|200g
|Austria
|Whey Cheese
|gummy
|
|Cow
|
|30,00
|vrs
|
|-
|Mimolette
|150g
|France
|Mimolette
|very hard
|1-2y
|Cow
|
|?
|vrs
|
|-
|Gudbrandsdalsost
|500g
|Norway
|Brunost
|soft
|
|Goat+Cow
|
|12,00
|koniiiik
|caramelized whey + cream cheese
|-
|Danablu
|300g
|Denmark
|Blue Cheese
|soft
|
|Cow
|
|18,50
|koniiiik
|
|-
|Västerbottensost
|450g
|Sweden
|
|hard
|14mo
|Cow
|
|23,00
|koniiiik
|
|-
|Biskop Brännvin
|680g
|Sweden
|
|hard
|12mo
|Cow
|
|13,00
|koniiiik
|flavored with spirit
|-
|Präst
|675g
|Sweden
|
|hard
|12mo
|Cow
|
|18,50
|koniiiik
|
|-
|Gouda Belegen
|300g
|Nederland
|Gouda
|Hard
|8mo
|Cow
|
|17,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Oud Maastricht
|400g
|Nederland
|Gouda
|Hard
|16mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Oud
|230g
|Nederland
|Gouda
|Hard
|36mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Camenbert Bertrand
|250g
|France
|Camenbert
|Soft
|
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|-
|Geulhemmer Grottenkaas
|385g
|Nederland
|
|Medium
|2-3mo
|Cow
|
|22,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Geit Belegen
|300g
|Nederland
|
|Hard
|6mo
|Goat
|
|18,00
|[[User:Ikmaak|Ikmaak]]
|-
|Noord Hollands Geit Oud
|300g
|Nederland
|
|Hard
|17mo
|Goat
|
|22,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Blue cheese with cherries
|350g
|France
|Blue Cheese
|Soft
|
|Cow
|
|50,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Mountain Sheep
|350g
|Nederland
|
|Medium
|
|Sheep
|
|29,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Manchego Truffle
|300g
|Spain
|Manchego
|Hard
|5mo
|Cow
|
|42,00
|[[User:Ikmaak|Ikmaak]]
|-
|Truffle Pecorino
|430g
|Italy
|Pecorino
|Medium
|16mo
|Cow
|
|52,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|}

[[Category:Cheese Tasting]]

FHB@39C3/Cheese Rendezvous

2025-12-26T15:07:39Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_39c3|<<<Back to fhb at 39c3 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_39c3/ To secure spot on the Session I. (Day 1, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_39c3/ To secure spot on the Session 2. (Day 3, SUN 19h00) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|Mountain Cheese medium
|350g
|Germany
|Mountain Cheese
|Hard
|6mo
|Cow
|
|36,00
|vrs
|
|-
|Tomme du Pays
|250g
|France (Auvergne)
|Tomme
|Medium
|
|Cow
|
|38,00
|vrs
|
|-
|Smoked Emmentaler
|230g
|Austria?
|Emmentaler
|Hard
|
|Cow
|
|40,00
|vrs
|
|-
|Woipertinger
|200g
|Germany
|Blue Cheese
|Soft
|
|Sheep+Goat
|
|50,00
|vrs
|
|-
|Golden Gel
|190g
|Austria
|Blue Cheese
|Soft
|
|Cow
|
|60,00
|vrs
|coated in grape pomace
|-
|Toblacher Stangenkäse
|250g
|Austria
|Mountain Cheese
|Medium
|
|Cow
|
|40,00
|vrs
|
|-
|Tilsiter with herbs
|300g
|
|Mountain Cheese
|Medium
|
|Cow
|
|35,00
|vrs
|
|-
|Tiroler Graukäse
|200g
|Austria
|Whey Cheese
|gummy
|
|Cow
|
|30,00
|vrs
|
|-
|Mimolette
|150g
|France
|Mimolette
|very hard
|1-2y
|Cow
|
|?
|vrs
|
|-
|Gudbrandsdalsost
|500g
|Norway
|Brunost
|soft
|
|Goat+Cow
|
|12,00
|koniiiik
|caramelized whey + cream cheese
|-
|Danablu
|300g
|Denmark
|Blue Cheese
|soft
|
|Cow
|
|18,50
|koniiiik
|
|-
|Västerbottensost
|450g
|Sweden
|
|hard
|14mo
|Cow
|
|23,00
|koniiiik
|
|-
|Biskop Brännvin
|680g
|Sweden
|
|hard
|12mo
|Cow
|
|13,00
|koniiiik
|flavored with spirit
|-
|Präst
|675g
|Sweden
|
|hard
|12mo
|Cow
|
|18,50
|koniiiik
|
|-
|Gouda Belegen
|300g
|Nederland
|Gouda
|Hard
|8mo
|Cow
|
|17,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Oud Maastricht
|400g
|Nederland
|Gouda
|Hard
|16mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Oud
|230g
|Nederland
|Gouda
|Hard
|36mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Camenbert Bertrand
|250g
|France
|Camenbert
|Soft
|
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|-
|Geulhemmer Grottenkaas
|385g
|Nederland
|
|Medium
|2-3mo
|Cow
|
|22,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Geit Belegen
|300g
|Nederland
|
|Hard
|6mo
|Goat
|
|18,00
|[[User:Ikmaak|Ikmaak]]
|-
|Noord Hollands Geit Oud
|300g
|Nederland
|
|Hard
|17mo
|Goat
|
|22,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Blue cheese with cherries
|350g
|France
|Blue Cheese
|Soft
|
|Cow
|
|50,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Mountain Sheep
|350g
|Nederland
|
|Medium
|
|Sheep
|
|29,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Manchego Truffle
|300g
|Spain
|Manchego
|Hard
|5mo
|Cow
|
|42,00
|[[User:Ikmaak|Ikmaak]]
|-
|Truffle Pecorino
|430g
|Italy
|Pecorino
|Medium
|16mo
|Cow
|
|52,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|}

[[Category:Cheese Tasting]]

FHB@39C3

2025-12-26T14:55:50Z

Vrs:

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''39c3 Power Cycles''' in Hamburg, Germany, from 27th till 30th of December 2024.

==[[38c3_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[39c3_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The approximate location of our assembly has been unofficially confirmed to be more or less like the last year.We will know soon more.

You can call us on our dect phone, tFHB (8342).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[38c3_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[38c3_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[38c3_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[38c3_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[38c3_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[38c3_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Probiotic_drinks_making_39c3|Probiotic Drinks Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[Cidre_flows_39c3|Cider Flows]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|20:30
|[[Fhb_39c3/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|Day 2
|14:00
|[[Kimchi_making_39c3|Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|20:30
|[[39C3 Whisky Tasting| Whiskey Tasting]]
|tasting event
|120 minutes
|20x
|FHB assembly
|workshop venue II.
|donation based
|Ikmaak
|-
|Day 3
|14:00
|[[probiotic_cooking_39c3|Probiotic making&cooking]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|18:00
|[[Cidre_flows_39c3|Cider Flows, session II.]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[Fhb_39c3/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[37c3_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[37c3_review|Overview of the event]]===

Here you can find reflections about the event afterwards

===subpages===
{{Special:Prefixindex/FHB@39C3/}}

Fhb 39c3/Cheese Rendezvous

2025-12-26T14:53:22Z

Vrs: Vrs moved page Fhb 39c3/Cheese Rendezvous to FHB@39C3/Cheese Rendezvous

#REDIRECT [[FHB@39C3/Cheese Rendezvous]]

FHB@39C3/Cheese Rendezvous

2025-12-26T14:53:21Z

Vrs: Vrs moved page Fhb 39c3/Cheese Rendezvous to FHB@39C3/Cheese Rendezvous

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_39c3|<<<Back to fhb at 39c3 main page>>>]]



Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|Mountain Cheese medium
|350g
|Germany
|Mountain Cheese
|Hard
|6mo
|Cow
|
|36,00
|vrs
|
|-
|Tomme du Pays
|250g
|France (Auvergne)
|Tomme
|Medium
|
|Cow
|
|38,00
|vrs
|
|-
|Smoked Emmentaler
|230g
|Austria?
|Emmentaler
|Hard
|
|Cow
|
|40,00
|vrs
|
|-
|Woipertinger
|200g
|Germany
|Blue Cheese
|Soft
|
|Sheep+Goat
|
|50,00
|vrs
|
|-
|Golden Gel
|190g
|Austria
|Blue Cheese
|Soft
|
|Cow
|
|60,00
|vrs
|coated in grape pomace
|-
|Toblacher Stangenkäse
|250g
|Austria
|Mountain Cheese
|Medium
|
|Cow
|
|40,00
|vrs
|
|-
|Tilsiter with herbs
|300g
|
|Mountain Cheese
|Medium
|
|Cow
|
|35,00
|vrs
|
|-
|Tiroler Graukäse
|200g
|Austria
|Whey Cheese
|gummy
|
|Cow
|
|30,00
|vrs
|
|-
|Mimolette
|150g
|France
|Mimolette
|very hard
|1-2y
|Cow
|
|?
|vrs
|
|-
|Gudbrandsdalsost
|500g
|Norway
|Brunost
|soft
|
|Goat+Cow
|
|12,00
|koniiiik
|caramelized whey + cream cheese
|-
|Danablu
|300g
|Denmark
|Blue Cheese
|soft
|
|Cow
|
|18,50
|koniiiik
|
|-
|Västerbottensost
|450g
|Sweden
|
|hard
|14mo
|Cow
|
|23,00
|koniiiik
|
|-
|Biskop Brännvin
|680g
|Sweden
|
|hard
|12mo
|Cow
|
|13,00
|koniiiik
|flavored with spirit
|-
|Präst
|675g
|Sweden
|
|hard
|12mo
|Cow
|
|18,50
|koniiiik
|
|-
|Gouda Belegen
|300g
|Nederland
|Gouda
|Hard
|8mo
|Cow
|
|17,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Oud Maastricht
|400g
|Nederland
|Gouda
|Hard
|16mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Oud
|230g
|Nederland
|Gouda
|Hard
|36mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Camenbert Bertrand
|250g
|France
|Camenbert
|Soft
|
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|-
|Geulhemmer Grottenkaas
|385g
|Nederland
|
|Medium
|2-3mo
|Cow
|
|22,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Geit Belegen
|300g
|Nederland
|
|Hard
|6mo
|Goat
|
|18,00
|[[User:Ikmaak|Ikmaak]]
|-
|Noord Hollands Geit Oud
|300g
|Nederland
|
|Hard
|17mo
|Goat
|
|22,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Blue cheese with cherries
|350g
|France
|Blue Cheese
|Soft
|
|Cow
|
|50,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Mountain Sheep
|350g
|Nederland
|
|Medium
|
|Sheep
|
|29,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Manchego Truffle
|300g
|Spain
|Manchego
|Hard
|5mo
|Cow
|
|42,00
|[[User:Ikmaak|Ikmaak]]
|-
|Truffle Pecorino
|430g
|Italy
|Pecorino
|Medium
|16mo
|Cow
|
|52,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|}

[[Category:Cheese Tasting]]

FHB@39C3/Cheese Rendezvous

2025-12-24T01:13:28Z

Vrs:

FHB@39C3/Cheese Rendezvous

2025-12-18T17:18:51Z

Vrs:

FHB@39C3/Cheese Rendezvous

2025-12-18T16:48:14Z

Vrs: Created page with "Cheese rendez-vous at 30c3 <<<Back to fhb at 39c3 main page>>>  Each cheese tasting session is open to 25 people max, please do sign in advance, you can ju..."

FHB@WHY2025/Cheese Rendezvous

2025-07-31T16:36:41Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[FHB@WHY2025|<<<Back to fhb at WHY2025 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_why/ To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_why/ To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

}
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|298g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|30,50
|[[User:Jeti|Jeti]]
|Smoked
|-
|[https://geertjeshoeve.nl/winkel/boerderijwinkel/geitenzuivel/ Geertje's hoeve geitenkaas]
|400g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|
|22,37
|[[User:Jeti|Jeti]]
|
|-
|Bauern-Gouda 24mo
|300g
|Germany (?)
|Gouda
|Hard+
|24mo
|Cow
|
|29,50
|vrs
|owls to athens...
|-
|Mimolette reserve 24mo
|300g
|France
|Mimolette
|Hard+
|24mo
|Cow
|
|45,00
|vrs
|
|-
|Tomme Chevre fermier
|112g
|France
|Tomme
|Medium
|5mo
|Goat
|
|49,50
|vrs
|
|-
|Trappe Échourgnac
|318g
|France
|
|Medium
|a few weeks
|Cow
|50
|49,50
|vrs
|smoked, w/ walnut wine
|-
|Truffle Pecorino
|256g
|Italy
|Pecorino
|Hard
|2mo?
|Sheep
|
|69,00
|vrs
|the classic
|-
|Pecorino Sardo
|200g
|Italy
|Pecorino
|Hard
|2mo?
|Sheep
|
|45,00
|vrs
|
|-
|Blauhudler
|125g
|Austria
|
|Medium
|4w
|Cow
|
|40,00
|vrs
|it's a blue cheese but a solid one
|-
|Mountain Cheese old
|250g
|Germany
|Mountain Cheese
|Hard
|12mo
|Cow
|
|30,00
|vrs
|
|}

[[Category:Cheese Tasting]]

FHB@WHY2025/Cheese Rendezvous

2025-07-31T16:33:10Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[FHB@WHY2025|<<<Back to fhb at WHY2025 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_why/ To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_why/ To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

}
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|298g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|30,50
|[[User:Jeti|Jeti]]
|Smoked
|-
|[https://geertjeshoeve.nl/winkel/boerderijwinkel/geitenzuivel/ Geertje's hoeve geitenkaas]
|400g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|
|22,37
|[[User:Jeti|Jeti]]
|
|-
|Bauern-Gouda 24mo
|300g
|Germany (?)
|Gouda
|Hard+
|24mo
|Cow
|
|29,50
|vrs
|owls to athens...
|-
|Mimolette reserve 24mo
|300g
|France
|Mimolette
|Hard+
|24mo
|Cow
|
|45,00
|vrs
|
|-
|Tomme Chevre fermier
|112g
|France
|Tomme
|Medium
|
|Cow
|
|49,50
|vrs
|
|-
|Trappe Échourgnac
|318g
|France
|
|Medium
|
|Cow
|50
|49,50
|vrs
|smoked, w/ walnut wine
|-
|Truffle Pecorino
|256g
|Italy
|Pecorino
|Hard
|
|Sheep
|
|69,00
|vrs
|the classic
|-
|Pecorino Sardo
|200g
|Italy
|Pecorino
|Hard
|
|Sheep
|
|45,00
|vrs
|
|-
|Blauhudler
|125g
|Austria
|
|Medium
|
|Cow
|
|40,00
|vrs
|it's a blue cheese but a solid one
|-
|Mountain Cheese 12mo
|250g
|Germany
|Mountain Cheese
|Hard
|
|Cow
|
|30,00
|vrs
|
|}

[[Category:Cheese Tasting]]

Cheese rendezvous 38c3

2024-12-27T15:46:22Z

Vrs: more cheese

FHB's traditional cheese tasting.
To secure a place, please signup [https://dud-poll.inf.tu-dresden.de/cheese_38c3_day1/ here] for day 1 or [https://dud-poll.inf.tu-dresden.de/cheese_38c3_day3/ here] for day 3.

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on donation at your will no one turned away for lack of funds.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

List of possible candidates

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable"
|+
!cheese name
!origin country
!type
!age/ripeness
!milk
!fat
!amount
!price EUR/kg
!who brings it
!Notes
|-
|beyaz peynir
|germany/turkey
|brine
|
|cow
|45%
|500g
|12
|jaga
|
|-
|tetilla
|spain
|brine
|a few weeks
|cow
|>50%
|200g
|37
|vrs
|
|-
|Weißlacker
|germany
|brine
|6mo
|cow
|45%
|200g
|50
|vrs
|
|-
|Jong Belegen
|
|gouda
|
|
|
|320g
|13.5
|ikmaak
|
|-
|
|
|gouda
|
|
|
|265g
|16.5
|ikmaak
|
|-
|Brokkelkaas
|
|gouda
|
|
|
|285g
|22
|ikmaak
|
|-
|mountain cheese (young)
|switzerland
|mountain cheese
|young
|cow
|
|200g
|26
|jaga
|
|-
|sheep mountain cheese
|?
|mountain cheese
|
|sheep
|?
|200g
|42
|vrs
|
|-
|goat mountain cheese
|?
|mountain cheese
|
|goat
|?
|200g
|42
|vrs
|
|-
|Mountain cheese (very old)
|Germany
|mountain cheese
|24om
|cow
|
|200g
|40
|vrs
|
|-
|Camenbert Des Ducs
|
|camembert ?
|
|
|
|220g
|16
|ikmaak
|
|-
|Coulommiers
|
|camembert ?
|
|
|
|330g
|12
|ikmaak
|
|-
|Chaource
|France
|Brie
|
|
|
|250g
|26
|Jaga
|
|-
|Brie de Meaux
|France
|Brie
|ripe
|cow
|
|200g
|30
|Jaga
|
|-
|Reblochon
|France
|red mold
|
|cow
|
|200g
|30
|Jaga
|
|-
|Remoudou
|
|
|
|
|
|200
|32.5
|ikmaak
|
|-
|Epoisses
|France
|red mold
|ripe
|cow
|
|100g
|46
|jaga
|
|-
|Graukäse
|austria
|whey
|
|cow
|2%
|200g
|40
|vrs
|
|-
|green herbs and nuts cheese
|Germany
|gouda
|young
|cow
|
|200g
|30
|Jaga
|
|-
|mountain cheese w/ pepper
|alps region
|mountain cheese
|
|cow
|?
|200g
|35
|vrs
|
|-
|Roquefort
|France
|
|
|
|
|240
|35
|ikmaak
|
|-
|Niva
|Czech
|
|
|
|
|
|
|algoldor
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|Saint Agur
|France
|blue cheese
|
|cow
|40-50%
|200g
|27
|Jaga
|
|-
|pomace gorgonzola
|?
|blue cheese
|
|cow
|?
|130g
|50
|vrs
|
|-
|truffle cheese
|
|pecorino
|
|sheep
|?
|270
|40
|ikmaak
|
|}

Cheese rendezvous 38c3

2024-12-27T13:56:51Z

Vrs: update table from cryptpad

FHB's traditional cheese tasting.
To secure a place, please signup [https://dud-poll.inf.tu-dresden.de/cheese_38c3_day1/ here] for day 1 or [https://dud-poll.inf.tu-dresden.de/cheese_38c3_day3/ here] for day 3.

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on donation at your will no one turned away for lack of funds.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

List of possible candidates

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable"
|+
!cheese name
!origin country
!type
!age/ripeness
!milk
!fat
!amount
!price EUR/kg
!who brings it
!Notes
|-
|
|
|
|
|
|
|
|
|
|
|-
|tetilla
|spain
|brine
|a few weeks
|cow
|>50%
|200g
|37
|vrs
|
|-
|Jong Belegen
|
|gouda
|
|
|
|320g
|13.5
|ikmaak
|
|-
|
|
|gouda
|
|
|
|265g
|16.5
|ikmaak
|
|-
|Brokkelkaas
|
|gouda
|
|
|
|285g
|22
|ikmaak
|
|-
|Mountain cheese (very old)
|Germany
|mountain cheese
|24om
|cow
|
|200g
|40
|vrs
|
|-
|Camenbert Des Ducs
|
|camembert ?
|
|
|
|220g
|16
|ikmaak
|
|-
|Coulommiers
|
|camembert ?
|
|
|
|330g
|12
|ikmaak
|
|-
|Chaource
|France
|Brie
|
|
|
|250g
|26
|Jaga
|
|-
|
|
|
|
|
|
|
|
|
|
|-
|
|
|
|
|
|
|
|
|
|
|-
|mountain cheese w/ pepper
|alps region
|mountain cheese
|
|cow
|?
|200g
|35
|vrs
|
|-
|
|
|
|
|
|
|
|
|
|
|-
|Weißlacker
|germany
|brine
|6mo
|cow
|45%
|200g
|50
|vrs
|
|-
|Graukäse
|austria
|whey
|
|cow
|2%
|200g
|40
|vrs
|
|-
|Niva
|
|
|
|
|
|
|
|algoldor
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|Roquefort
|
|
|
|
|
|240
|35
|ikmaak
|
|-
|Remoudou
|
|
|
|
|
|200
|32.5
|ikmaak
|
|-
|pomace gorgonzola
|?
|blue cheese
|
|cow
|?
|130g
|50
|vrs
|
|-
|truffle cheese
|
|pecorino
|
|sheep
|?
|270
|40
|ikmaak
|
|-
|sheep mountain cheese
|?
|mountain cheese
|
|sheep
|?
|200g
|42
|vrs
|
|-
|goat mountain cheese
|?
|mountain cheese
|
|goat
|?
|200g
|42
|vrs
|
|}

Cheese rendezvous emf2024

2024-05-29T16:07:43Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_emf2024|<<<Back to fhb at EMF main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_emf/ To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_emf/ To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.

}
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]
|400g
|Czech Republic
|Blue Cheese
|Soft
|
|Cow
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|[https://cs.wikipedia.org/wiki/Eidam Eidam]
|360g
|Czech Republic
|Gouda
|Semi-hard
|
|Cow
|30%
|
|
|[[User:Algoldor|Algoldor]]
|This cheese is Czech version of Dutch Edammer.
|
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|298g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|Notenmelange
|456g
|Netherlands
|Gouda
|Semi-hard
|
|Cow
|
|
|19,95/ kg
|[[User:Jeti|Jeti]]
|contains Hazelnut/walnut/fenugreek (GLUTEN)
|-
|Goudse boerenkaas
|462g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Cow
|48+
|
|8,95
|[[User:Jeti|Jeti]]
|Dutch farmers cheese, made from Raw milk (traditional speciality guaranteed)
|-
||[https://geertjeshoeve.nl/winkel/boerderijwinkel/geitenzuivel/ Geertje's hoeve geitenkaas]
|454g
|Netherlands,Utrecht
|
|Hard
|
|Goat
|
|
|8,50
|[[User:Jeti|Jeti]]
|
|-
|Graskaas
|290g
|Netherlands, Noord Limburg
|Gouda
|Hard
|6m+
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Young Dutch cheese, made of milk from cows that come outside to graze after winter.
|
|-
|Old Maastricht
|300g
|Netherlands, Maastricht
|Gouda
|Hard
|14m+
|Cow
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
| Old dutch cheese, made by Maastricht Cheesemakers, in low quantity, mostly sold locally.
|
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|235g
|France
|Blue Cheese
|Soft
|3m
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|
|
|-
|[https://en.wikipedia.org/wiki/Brie Old Brie]
|250g
|France
|
|Soft
|
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Brie extra ripe.
|
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|360g
|Italia
|Truffle Cheese
|Semi-hard
|8m+
|Sheep
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
|As tasted on the latest Camps and Congress :)
|
|-
|[https://en.wikipedia.org/wiki/Cornish_Yarg Cornish Yarg]
|1548g
|UK
|
|semi-hard
|
|Cow
|30.1%
|
|£22.00/kg
|[[User:MikeBoo|MikeBoo]]
|Cornwall's (UK) unique Yarg cheese: tangy core, natural rind, and the star - a nettle wrap! Brushed on, these nettles create a striking white mold, adding a subtle mushroomy note. Inside? A delightful surprise - fresh, lemony, creamy, with an irresistible crumble.
|-
| Schabziger Pecorino
| 200g
| DE
| Pecorino
| hard
| 2y
| Sheep
|
|
|
| vrs
|
|-
| Mountain Cheese (old)
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
| 1y?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese (medium)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 6m?
| Cow
|
|
|
| vrs
| I brought another 250g for putting into pasta and related things
|-
| Mountain Cheese (young)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 2m?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheddar
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
| Mountain Cheese with a Cheddar culture
|-
| Mountain Cheese with Fenugreek
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese with wildflowers
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Emmentaler
| 200g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Smoked Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Goat Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Goat
|
|
|
| vrs
|
|-
| Alpenparmesan
| 250g
| DE/AT
| Parmesan (ish)
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Roccolo
| 250g
| IT
| Roccolo
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Fontal
| 200g
| IT
| Fontal
| soft
|
| Cow
|
|
|
| vrs
|
|-
| Tomme (young)
| 250g
| FR
| Tomme
| semi-hard
|
| Cow
|
|
|
| vrs
|
|}

Cheese rendezvous emf2024

2024-05-29T15:59:58Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_emf2024|<<<Back to fhb at EMF main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_emf/ To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_emf/ To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.

}
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]
|400g
|Czech Republic
|Blue Cheese
|Soft
|
|Cow
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|[https://cs.wikipedia.org/wiki/Eidam Eidam]
|360g
|Czech Republic
|Gouda
|Semi-hard
|
|Cow
|30%
|
|
|[[User:Algoldor|Algoldor]]
|This cheese is Czech version of Dutch Edammer.
|
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|298g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|Notenmelange
|456g
|Netherlands
|Gouda
|Semi-hard
|
|Cow
|
|
|19,95/ kg
|[[User:Jeti|Jeti]]
|contains Hazelnut/walnut/fenugreek (GLUTEN)
|-
|Goudse boerenkaas
|462g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Cow
|48+
|
|8,95
|[[User:Jeti|Jeti]]
|Dutch farmers cheese, made from Raw milk (traditional speciality guaranteed)
|-
||[https://geertjeshoeve.nl/winkel/boerderijwinkel/geitenzuivel/ Geertje's hoeve geitenkaas]
|454g
|Netherlands,Utrecht
|
|Hard
|
|Goat
|
|
|8,50
|[[User:Jeti|Jeti]]
|
|-
|Graskaas
|290g
|Netherlands, Noord Limburg
|Gouda
|Hard
|6m+
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Young Dutch cheese, made of milk from cows that come outside to graze after winter.
|
|-
|Old Maastricht
|300g
|Netherlands, Maastricht
|Gouda
|Hard
|14m+
|Cow
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
| Old dutch cheese, made by Maastricht Cheesemakers, in low quantity, mostly sold locally.
|
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|235g
|France
|Blue Cheese
|Soft
|3m
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|
|
|-
|[https://en.wikipedia.org/wiki/Brie Old Brie]
|250g
|France
|
|Soft
|
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Brie extra ripe.
|
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|360g
|Italia
|Truffle Cheese
|Semi-hard
|8m+
|Sheep
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
|As tasted on the latest Camps and Congress :)
|
|-
|[https://en.wikipedia.org/wiki/Cornish_Yarg Cornish Yarg]
|1548g
|UK
|
|semi-hard
|
|Cow
|30.1%
|
|£22.00/kg
|[[User:MikeBoo|MikeBoo]]
|Cornwall's (UK) unique Yarg cheese: tangy core, natural rind, and the star - a nettle wrap! Brushed on, these nettles create a striking white mold, adding a subtle mushroomy note. Inside? A delightful surprise - fresh, lemony, creamy, with an irresistible crumble.
|-
| Schabziger Pecorino
| 200g
| DE
| Pecorino
| hard
| 2y
| Sheep
|
|
|
| vrs
|
|-
| Mountain Cheese (old)
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
| 1y?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese (medium)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 6m?
| Cow
|
|
|
| vrs
| I brought another 250g for putting into pasta and related things
|-
| Mountain Cheese (young)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 2m?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheddar
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
| Mountain Cheese with a Cheddar culture
|-
| Mountain Cheese with Fenugreek
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese with wildflowers
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Emmentaler
| 200g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Smoked Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Goat Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Goat
|
|
|
| vrs
|
|-
| Alpenparmesan
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Roccolo
| 250g
| IT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Fontal
| 200g
| IT
| Fontal
| soft
|
| Cow
|
|
|
| vrs
|
|-
| Tomme (young)
| 250g
| FR
| Tomme
| semi-hard
|
| Cow
|
|
|
| vrs
|
|}

Cheese rendezvous emf2024

2024-05-29T15:59:15Z

Vrs:

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_emf2024|<<<Back to fhb at EMF main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_emf/ To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_emf/ To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.

}
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]
|400g
|Czech Republic
|Blue Cheese
|Soft
|
|Cow
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|[https://cs.wikipedia.org/wiki/Eidam Eidam]
|360g
|Czech Republic
|Gouda
|Semi-hard
|
|Cow
|30%
|
|
|[[User:Algoldor|Algoldor]]
|This cheese is Czech version of Dutch Edammer.
|
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|298g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|Notenmelange
|456g
|Netherlands
|Gouda
|Semi-hard
|
|Cow
|
|
|19,95/ kg
|[[User:Jeti|Jeti]]
|contains Hazelnut/walnut/fenugreek (GLUTEN)
|-
|Goudse boerenkaas
|462g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Cow
|48+
|
|8,95
|[[User:Jeti|Jeti]]
|Dutch farmers cheese, made from Raw milk (traditional speciality guaranteed)
|-
||[https://geertjeshoeve.nl/winkel/boerderijwinkel/geitenzuivel/ Geertje's hoeve geitenkaas]
|454g
|Netherlands,Utrecht
|
|Hard
|
|Goat
|
|
|8,50
|[[User:Jeti|Jeti]]
|
|-
|Graskaas
|290g
|Netherlands, Noord Limburg
|Gouda
|Hard
|6m+
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Young Dutch cheese, made of milk from cows that come outside to graze after winter.
|
|-
|Old Maastricht
|300g
|Netherlands, Maastricht
|Gouda
|Hard
|14m+
|Cow
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
| Old dutch cheese, made by Maastricht Cheesemakers, in low quantity, mostly sold locally.
|
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|235g
|France
|Blue Cheese
|Soft
|3m
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|
|
|-
|[https://en.wikipedia.org/wiki/Brie Old Brie]
|250g
|France
|
|Soft
|
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Brie extra ripe.
|
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|360g
|Italia
|Truffle Cheese
|Semi-hard
|8m+
|Sheep
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
|As tasted on the latest Camps and Congress :)
|
|-
|[https://en.wikipedia.org/wiki/Cornish_Yarg Cornish Yarg]
|1548g
|UK
|
|semi-hard
|
|Cow
|30.1%
|
|£22.00/kg
|[[User:MikeBoo|MikeBoo]]
|Cornwall's (UK) unique Yarg cheese: tangy core, natural rind, and the star - a nettle wrap! Brushed on, these nettles create a striking white mold, adding a subtle mushroomy note. Inside? A delightful surprise - fresh, lemony, creamy, with an irresistible crumble.
|-
| Schabziger Pecorino
| 200g
| DE
| Pecorino
| hard
| 2y
| Sheep
|
|
|
| vrs
|
|-
| Mountain Cheese (old)
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
| 1y?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese (medium)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 6m?
| Cow
|
|
|
| vrs
| I brought another 250g for putting into pasta and related things
|-
| Mountain Cheese (young)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 2m?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheddar
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
| Mountain Cheese with a Cheddar culture
|-
| Mountain Cheese with Fenugreek
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese with wildflowers
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Emmentaler
| 200g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Smoked Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Goat Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Goat
|
|
|
| vrs
|
|-
| Alpenparmesan
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Goat
|
|
|
| vrs
|
|-
| Roccolo
| 250g
| IT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Fontal
| 200g
| IT
| Fontal
| soft
|
| Cow
|
|
|
| vrs
|
|-
| Young Tomme
| 250g
| FR
| Tomme
| semi-hard
|
| Cow
|
|
|
| vrs
|
|}

Cheese rendezvous 37c3

2023-12-29T19:13:26Z

Vrs:

[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]
|400g
|Czech Republic
|blue cheese
|soft
|
|Cow
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|[https://cs.wikipedia.org/wiki/Eidam Eidam]
|360g
|Czech Republic
|gouda
|semi-hard
|
|Cow
|30%
|
|
|[[User:Algoldor|Algoldor]]
|This cheese is Czech version of Dutch Edammer.
|-
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]
|200g
|France
|Morbier
|soft
|
|Cow
|45%
|
|
|[[User:vrs|vrs]]
|
|-
|Smoked Emmentaler
|400g
|Germany?
|emmental
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Tastes exactly what it sounds like.
|-
|Medium-old mountain cheese
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|reference mountain cheese
|-
|Old mountain cheese (regular)
|350g
|Germany/Austria
|mountain cheese
|hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.
|-
|Old mountain cheese with herbs inside
|250g
|Germany/Austria
|mountain cheese
|hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Mountain cheese with nettles and wild garlic. Very ripe.
|-
|Alpenparmesan
|200g
|Germany/Austria
|hard to classify
|hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.
|-
|Mountain cheese / Emmentaler hybrid
|200g
|Germany/Austria
|hard to classify
|soft
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.
|-
|Mountain cheese with flower crust
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|By now a classic in German bougie supermarkets, quite popular.
|-
|Mountain cheese with parsley
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Like the old mountain cheese with herbs, but much younger.
|-
|Mountain cheese with fenugreek
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|By now you're familiar with the genre :)
|-
|Mystery goat blue cheese
|150g
|Italy
|?
|soft
|
|Goat
|
|
|
|[[User:vrs|vrs]]
| I don't actually know what this is, I just picked it up on the way here
|-
|Leipajuusto
|708g
|Finland
|hard to classify
|semi-hard
|not aged
|Cow
|22%
|
|
|jaga
|traditional Finnish bread cheese, made with unpasteurized milk
|-
|Leipajuusto
|400g
|Finland
|hard to classify
|semi-hard
|not aged
|Cow
|
|
|
|jaga
|lactose-free version
|-
|Flavored grilled cheese
|100g
|Japan
|halloumi-like
|hard
|not aged
|Cow
|
|
|
|jaga
|Cheese snack with yuzukousho flavor
|-
|Saint Agur
|200g
|France
|blue cheese
|soft
|3 months
|Cow
|
|
|
|[[User:vrs|vrs]]
|
|-
|Brie de meaux
|200g
|France
|white mold cheese
|soft
|6-8 weeks
|Cow
|
|
|
|[[User:vrs|vrs]]
|
|-
|Soft washed rind cheese
|200g
|France
|washed rind cheese
|extra soft
|aged
|?
|
|
|
|[[User:vrs|vrs]]
|
|-
|Gouda
|200g
|Netherlands
|gouda
|semi-hard
|not aged
|Cow
|
|
|
|jaga
|
|-
|Gouda
|200g
|Netherlands
|gouda
|hard
|3 years
|Cow
|
|
|
|[[User:vrs|vrs]]
|
|-
|Emmental
|200g
|Germany/Switzerland
|emmental
|semi-hard
|not aged
|Cow
|
|
|
|jaga
|
|-
|Emmental
|200g
|Germany/Switzerland
|emmental
|semi-hard
|aged
|Cow
|
|
|
|[[User:vrs|vrs]]
|
|-
|Truffle cheese
|200g
|Germany
|?
|semi-hard
|?
|?
|
|
|
|[[User:vrs|vrs]]
|
|-
|Kasar Peyniri
|400g
|Germany/Turkey
|kasseri
|semi-hard
|not aged
|Cow
|45%
|✔
|
|[[User:vrs|vrs]]
|
|-
|Kasar Peyniri
|400g
|Germany/Turkey
|kasseri
|semi-hard
|not aged
|Cow
|45%
|✔
|
|[[User:vrs|vrs]]
|Lactose-free
|-
|Polooštiepok údený
|150g
|Slovakia
|
|semi-hard
|
|Cow
|
|
|
|
|Smoked cheese, donated by a visitor.
|-
|Mont d'or au lait cru
|200g
|France
|white mold cheese
|soft
|
|Cow
|45%
|
|
|Inga
|
|-
|Époisses (liquid state)
|100g
|France
|red mold cheese
|soft
|
|Cow
|
|
|
|
|
|}

Cheese rendezvous 37c3

2023-12-28T12:49:00Z

Vrs:

[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]

Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]
|400g
|Czech Republic
|blue cheese
|soft
|
|Cow
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|[https://cs.wikipedia.org/wiki/Eidam Eidam]
|360g
|Czech Republic
|gouda
|Semi-hard
|
|Cow
|30
|
|
|[[User:Algoldor|Algoldor]]
|This cheese is Czech version of Dutch Edammer.
|-
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]
|200g
|France
|Morbier
|Soft
|
|Cow
|45
|
|
|[[User:vrs|vrs]]
|
|-
|Smoked Emmentaler
|400g
|Germany?
|Emmentaler
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Tastes exactly what it sounds like.
|-
|Medium-old mountain cheese
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|reference mountain cheese
|-
|Old mountain cheese (regular)
|350g
|Germany/Austria
|mountain cheese
|hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.
|-
|Old mountain cheese with herbs inside
|250g
|Germany/Austria
|mountain cheese
|hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Mountain cheese with nettles and wild garlic. Very ripe.
|-
|Alpenparmesan
|200g
|Germany/Austria
|hard to classify
|hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.
|-
|Mountain cheese / Emmentaler hybrid
|200g
|Germany/Austria
|hard to classify
|soft
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.
|-
|Mountain cheese with flower crust
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|By now a classic in German bougie supermarkets, quite popular.
|-
|Mountain cheese with parsley
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|Like the old mountain cheese with herbs, but much younger.
|-
|Mountain cheese with fenugreek
|200g
|Germany/Austria
|mountain cheese
|semi-hard
|
|Cow
|
|
|
|[[User:vrs|vrs]]
|By now you're familiar with the genre :)
|-
|Mystery goat blue cheese
|150g
|Italy
|?
|soft
|
|Goat
|
|
|
|[[User:vrs|vrs]]
| I don't actually know what this is, I just picked it up on the way here
|-
|Leipajuusto
|
|Finland
|hard to classify
|semi-hard
|not aged
|Cow
|
|
|
|jaga
|traditional Finnish bread cheese, made with unpasteurized milk
|-
|Leipajuusto
|
|Finland
|hard to classify
|semi-hard
|not aged
|Cow
|
|
|
|jaga
|lactose-free version
|-
|Flavored grilled cheese
|
|Japan
|halloumi-like
|hard
|not aged
|Cow?
|
|
|
|jaga
|Cheese snack with yuzukousho flavor
|}

Cheese rendezvous 37c3

2023-12-22T16:59:57Z

Vrs: second batch

Cheese rendezvous 37c3

2023-12-22T16:47:48Z

Vrs: first batch

Fhb cheese rendezvous ccc2023

2023-08-14T19:21:53Z

Vrs:

[[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/B7l_BOvqNg/ To secure spot on the Session I. (Day 1, 19h30) please sign in here.]

Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://www.lutjewinkel1916.nl Lutjewinkel1916 Spicy and Creamy]
|680g
|Netherlands, North Holland
|Gouda
|Hard
|35-40 weeks
|Cow
|48+
|
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']
|[[User:Jeti|Jeti]]
|Won super gold at world cheese awards
|-
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]
|440g
|Netherlands, South Holland
|Gouda
|Semi-hard
|3 months
|Cow
|50
|
|3,50 200gr
|[[User:Jeti|Jeti]]
|Basil, garlic, pinenuts
|-
|Bemmelaer Cumin Old
|466g
|Netherlands, Utrecht
|Gouda
|Semi-hard
|16 months
|Cow
|
|
|3,95 250g
|[[User:Jeti|Jeti]]
|Cumin
|-
|Farmer's Cheese Truffle
|388g
|Netherlands
|Gouda
|Semi-hard
|Young
|Cow
|
|
|4,50 200g
|[[User:Jeti|Jeti]]
|Truffle
|-
|Farmer's Cheese Tartufo
|400g
|Netherlands
|Gouda
|Semi-hard
|Young
|Cow
|50+
|
|8,00 400g
|[[User:Bigmac|bigmac]]
|Truffle cheese from unpasteurized milk
|-
|Lidl Queso Pimento/Lima (red pepper and lime)
|2 x 200g
|Netherlands, South Holland
|Gouda
|Semi-hard
|Young (min 5 weeks)
|Cow
|50
|
|2,09 200g
|[[User:Bigmac|bigmac]]
|
|-
|[https://www.basironcheese.com/basiron-jalapeno/ Basiron Jalapeño]
|400g
|Netherlands, South Holland
|Gouda
|Semi-hard
|Young
|Cow
|
|
|7,10 400g
|[[User:Bigmac|bigmac]]
|Spicy!
|-
|[https://old.amsterdam/producten/old-amsterdam-creme-classic/ Old Amsterdam crème]
|3 x 125g
|Netherlands, North Holland
|Cream cheese
|soft and gooey
|Young
|Cow
|
|
|2,49 125g
|[[User:Bigmac|bigmac]]
|Needs crackers
|-
|Honeyclover Hayflower cheese
|400g
|Possibly Austria
|Austrian mountain cheese
|Semi-hard
|
|Cow
|
|
|6,75 400g
|[[User:Bigmac|bigmac]]
|The cheese is coated in hayflowers
|-
|Manchego
|400g
|Spain, La Mancha
|Sheep cheese
|Semi-hard
|
|Sheep
|
|
|8,00 400g
|[[User:Bigmac|bigmac]]
|Unknown age
|-
|Dutch old goat cheese
|400g
|Netherlands
|Gouda
|Hard
|12 months old
|Goat
|
|
|5,60 400g
|[[User:Bigmac|bigmac]]
|
|-
|Dutch overaged cheese
|400g
|Netherlands
|Gouda
|Hard
|24 months old
|Cow
|
|
|5,85 400g
|[[User:Bigmac|bigmac]]
|
|-
|Dutch Clove Old
|400g
|Netherlands, Friesland
|Gouda
|Hard
|12 months
|Cow
|
|
|5,85 400g
|[[User:Bigmac|bigmac]]
|Cumin and cloves
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|348g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|[https://www.landanacheese.com/our-assortment/45/rosso.html Landana Red Rosso]
|374g
|Netherlands,South Holland
|Gouda
|Hard
|lactose free
|Goat
|50+
|✔
|24,50 / kg
|[[User:Jeti|Jeti]]
|washed on the outside with a mixture of brine, white wine and corynebacterium culture
|-
| Unnamed "Bergkäse" (medium age)
| 350g
| Germany
| Mountain cheese
| Hard
| 3 months
| Cow
|
|
|
| [[User:vrs|vrs]]
| my favorite cheese for putting in pasta (especially Kasspatzn)
|-
| Smoked Emmentaler
| 200g
| Germany
| Emmentaler
| Hard
|
| Cow
|
|
|
| [[User:vrs|vrs]]
|
|-
| Alpenparmesan
| 200g
|
| ?
| Hard
|
| Cow
|
|
|
| [[User:vrs|vrs]]
| Supposedly made like a parmesan, but the result is pretty different
|-
| Mountain cheese with a herb crust
| 200g
| Germany
| Mountain cheese
| Semi-hard
|
| Cow
|
|
|
| [[User:vrs|vrs]]
| Also a cheese coated in flowers - a quite popular combination in Germany
|-
|
|
|
|
|
|
|
|
|
|
|
|
|-
|}

Fhb cheese rendezvous mch2022

2022-07-20T14:21:06Z

Vrs: +5

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_mch2022|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous/ To secure spot on the Session I. (Day 1, 19h30) please sign in here].

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous2/ To secure spot on the Session I. (Day 3, 20h00) please sign in here].

If you love cheese this event is a must, long story short. This is our cheese tasting paradise, cultivated through event to event, hopefully we will have again "cheese tasting train" taking our samples around, fingers crossed (or rather dipped in lazily running aged camembert :-))!

Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours.

This event is based on '''donation at your will no one turned away for lack of funds'''.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

'''List of possible candidates'''
{| class="wikitable sortable"
! Cheese Name
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]
|500 g
|France, Normandie
|[[User:Algoldor|Algoldor]]
|Good quality small scale production Camembert, bio.
|-
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Blue and creamy, cow milk, Beauzac, Auvergne
|-
|Smoked Emmentaler
|500g
|?
|[[User:vrs|vrs]]
|
|-
|Goat Emmentaler
|225g
|?
|[[User:vrs|vrs]]
|
|-
|Bergkäse with fenugreek
|330g
|Germany
|[[User:vrs|vrs]]
|
|-
|Bergkäse (old)
|450g
|Germany
|[[User:vrs|vrs]]
|
|-
|??
|285g
|?
|[[User:vrs|vrs]]
|
|-
|}

User:Vrs

2022-07-20T14:12:42Z

Vrs: Created page with "{{DISPLAYTITLE:User:vrs}}"