Cheesetasting ccccamp2019 - Revision history

Ikmaak: Added Category

2025-01-07T17:39:15Z

Added Category

← Older revision		Revision as of 17:39, 7 January 2025
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	\|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.		\|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
	\|}		\|}

			[[Category:Cheese Tasting]]

Algoldor at 07:54, 15 August 2019

2019-08-15T07:54:22Z

← Older revision		Revision as of 07:54, 15 August 2019
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	[https://dudle.inf.tu-dresden.de/cheese1camp2019/ To secure spot on tasting session I. Day 1, 20h00 please sign in here].		[https://dudle.inf.tu-dresden.de/cheese1camp2019/ To secure spot on tasting session I. Day 1, 20h00 please sign in here].

	[To secure spot on tasting session II. Day 2, ~~21h00~~ please sign in here].		[https://dudle.inf.tu-dresden.de/cheese2camp2019/ To secure spot on tasting session II. Day 3, 20h00 please sign in here].

	If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged [https://en.wikipedia.org/wiki/Camembert Camembert] :-))!		If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged [https://en.wikipedia.org/wiki/Camembert Camembert] :-))!

Algoldor at 07:50, 15 August 2019

2019-08-15T07:50:29Z

← Older revision		Revision as of 07:50, 15 August 2019
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	[[File:800px-Camembert_monster_face_fiesta_celin_1600_faa13122016.jpg \|thumb\|left\|Camembert monster]].		[[File:800px-Camembert_monster_face_fiesta_celin_1600_faa13122016.jpg \|thumb\|left\|Camembert monster]].

	[To secure spot on tasting session I. Day 2, ~~19h00~~ please sign in here].		[https://dudle.inf.tu-dresden.de/cheese1camp2019/ To secure spot on tasting session I. Day 1, 20h00 please sign in here].

	[To secure spot on tasting session II. Day 2, 21h00 please sign in here].		[To secure spot on tasting session II. Day 2, 21h00 please sign in here].

Algoldor at 14:05, 21 July 2019

2019-07-21T14:05:36Z

← Older revision		Revision as of 14:05, 21 July 2019
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	\|France, Normandie		\|France, Normandie
	\|[[User:Algoldor\|Algoldor]]		\|[[User:Algoldor\|Algoldor]]
	\|Good quality small scale production Camembert, bio.		\|Good quality small scale production Camembert, bio, cow milk.
	\|-		\|-
	\|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese		\|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
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	\|[Ikmaak]		\|[Ikmaak]
	\|As tasted on the latest Camps and Congress :)		\|As tasted on the latest Camps and Congress :)
	\|-
	~~\|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]~~
	~~\|500 g~~
	~~\|France~~
	~~\|[[User:Algoldor\|Algoldor]]~~
	~~\|Blue and creamy, cow milk, Beauzac, Auvergne~~
	\|-		\|-
	\|[https://en.wikipedia.org/wiki/Mimolette Mimolette]		\|[https://en.wikipedia.org/wiki/Mimolette Mimolette]
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	\|France		\|France
	\|[[User:Algoldor\|Algoldor]]		\|[[User:Algoldor\|Algoldor]]
	\|Orange from annatto, cow milk, from Lille.		\|Variety "vieille/old", Orange from annatto, cow milk, from Lille.
	\|-		\|-
	\|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]		\|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]
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	\|400 g		\|400 g
	\|France		\|France
	\|~~[[User:Algoldor\|Algoldor]]~~		\|
	\|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.		\|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
	\|}		\|}

Algoldor: Created page with "<<>> Camembert monster. [To secure spot on tasting..."

2019-07-21T13:46:55Z

Created page with "<<<Back to the main page>>> thumb|left|Camembert monster. [To secure spot on tasting..."

New page

[[Fhb_ccc2019|<<<Back to the main page>>>]]

[[File:800px-Camembert_monster_face_fiesta_celin_1600_faa13122016.jpg |thumb|left|Camembert monster]].

[To secure spot on tasting session I. Day 2, 19h00 please sign in here].

[To secure spot on tasting session II. Day 2, 21h00 please sign in here].

If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged [https://en.wikipedia.org/wiki/Camembert Camembert] :-))!

Each session is open to 20 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, well 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. This is serious, you may be not present when we prepare the treat and than we are kind of done, we have quite often around 50% of unidentified cheeses and it is actually not so much fun to present them because you are just missing a big part of the story. The best would be of course to add short description to our wiki (please check the sample below). FHB will be getting some of the main 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 close to two hours long.

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://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|400-500 g
|tbd
|[Ikmaak]
|As tasted on the latest Camps and Congress :)
|-
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]
|500 g
|France
|[[User:Algoldor|Algoldor]]
|Blue and creamy, cow milk, Beauzac, Auvergne
|-
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]
|200 g
|France
|[[User:Algoldor|Algoldor]]
|Orange from annatto, cow milk, from Lille.
|-
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
|}