Cheese rendezvous emf2024 - Revision history

Ikmaak: Added Category

2025-01-07T17:38:53Z

Added Category

← Older revision		Revision as of 17:38, 7 January 2025
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			[[Category:Cheese Tasting]]

Jeti at 17:18, 31 May 2024

2024-05-31T17:18:25Z

← Older revision		Revision as of 17:18, 31 May 2024
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	[https://dud-poll.inf.tu-dresden.de/cheese2_emf/ To secure spot on the Session 2. (Day 3, SAT 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.]

			[https://dud-poll.inf.tu-dresden.de/cheese15_emf/ To secure spot on the extra afternoon session. (Day 3, SAT 16h00) 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.		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.

Algoldor: Added cheeses

2024-05-31T08:42:05Z

Added cheeses

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 |hard
 |14m
 |Cow
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Algoldor: Added cheeses

2024-05-31T08:40:31Z

Added cheeses

← Older revision		Revision as of 08:40, 31 May 2024
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	\|aged hard cheese		\|aged hard cheese
	\|hard		\|hard
	\|~~14g~~		\|14m
	\|Cow		\|Cow
	\|		\|

Algoldor: Added cheeses

2024-05-31T08:40:05Z

Added cheeses

← Older revision		Revision as of 08:40, 31 May 2024
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	\|-		\|-
	\|Vasterbotten		\|Vasterbotten
	\|~~300g~~		\|450g
	\|SE		\|SE
	\|aged hard cheese		\|aged hard cheese
	\|hard		\|hard
	\|~~18m~~		\|14g
	\|Cow		\|Cow
	\|		\|

Algoldor: Added cheeses

2024-05-31T08:38:16Z

Added cheeses

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Algoldor at 08:27, 31 May 2024

2024-05-31T08:27:10Z

← Older revision		Revision as of 08:27, 31 May 2024
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	!Notes		!Notes
	\|-		\|-
	\|~~[https://cs.wikipedia.org/wiki/Niva_~~(~~s%C3%BDr~~) ~~Niva]~~		\|Pastýř (manchego)
	\|~~400g~~		\|350 g
	\|Czech Republic		\|Czech Republic
	\|~~Blue Cheese~~		\|100% sheep cheese
	\|~~Soft~~		\|semi-hard
	\|		\|
	\|~~Cow~~		\|sheep
	\|		\|
	\|		\|
	\| '''€'''		\| '''€'''
	\|[[User:Algoldor\|Algoldor]]		\|[[User:Algoldor\|Algoldor]]
	\|~~Famous~~ Czech ~~blue or rather green mold cheese, copy~~ of ~~Roquefort~~.		\|Czech style of Spanish Manchego.
	\|-		\|-
	\|~~[https://cs.wikipedia.org/wiki/Eidam Eidam]~~		\|goat&sheep, type 60
	\|360g		\|360g
	\|Czech Republic		\|Czech Republic
	~~\|Gouda~~
	~~\|Semi-hard~~
	\|		\|
	\|~~Cow~~		\|semi-hard
	\|~~30%~~		\|
			\|goat&sheep
			\|
	\|		\|
	\|		\|
	\|[[User:Algoldor\|Algoldor]]		\|[[User:Algoldor\|Algoldor]]
	\|~~This cheese is Czech version of Dutch Edammer~~.		\|Produced by Farma Držovice, small producer.
	\|		\|
	\|-		\|-

Vrs at 16:07, 29 May 2024

2024-05-29T16:07:43Z

← Older revision		Revision as of 16:07, 29 May 2024
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	\| 250g		\| 250g
	\| DE/AT		\| DE/AT
	\| ~~Emmentaler~~		\| Parmesan (ish)
	\| semi-hard		\| semi-hard
	\|		\|
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	\| 250g		\| 250g
	\| IT		\| IT
	\| ~~Emmentaler~~		\| Roccolo
	\| semi-hard		\| semi-hard
	\|		\|

Vrs at 15:59, 29 May 2024

2024-05-29T15:59:58Z

← Older revision		Revision as of 15:59, 29 May 2024
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	\| semi-hard		\| semi-hard
	\|		\|
	\| ~~Goat~~		\| Cow
	\|		\|
	\|		\|
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	\|		\|
	\|-		\|-
	\| ~~Young~~ Tomme		\| Tomme (young)
	\| 250g		\| 250g
	\| FR		\| FR

Vrs at 15:59, 29 May 2024

2024-05-29T15:59:15Z

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