FHB@39C3/Cheese Rendezvous - Revision history

Vrs at 15:09, 26 December 2025

2025-12-26T15:09:04Z

← Older revision		Revision as of 15:09, 26 December 2025
Line 3:		Line 3:
	[[Fhb_39c3\|<<<Back to fhb at 39c3 main page>>>]]		[[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/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, ~~SUN 19h00~~) 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.		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.

Vrs at 15:07, 26 December 2025

2025-12-26T15:07:39Z

← Older revision		Revision as of 15:07, 26 December 2025
Line 3:		Line 3:
	[[Fhb_39c3\|<<<Back to fhb at 39c3 main page>>>]]		[[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/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.]		[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.		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.

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

2025-12-26T14:53:21Z

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

← Older revision

Revision as of 14:53, 26 December 2025

Ikmaak: weights

2025-12-25T16:25:15Z

weights

← Older revision		Revision as of 16:25, 25 December 2025
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	\|-		\|-
	\|Geulhemmer Grottenkaas		\|Geulhemmer Grottenkaas
	\|~~300g~~		\|385g
	\|Nederland		\|Nederland
	\|		\|
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	\|-		\|-
	\|Blue cheese with cherries		\|Blue cheese with cherries
	\|~~300g~~		\|350g
	\|France		\|France
	\|Blue Cheese		\|Blue Cheese
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	\|-		\|-
	\|Mountain Sheep		\|Mountain Sheep
	\|~~200g~~		\|350g
	\|Nederland		\|Nederland
	\|		\|

Ikmaak: Ikmaak cheese added

2025-12-25T16:22:28Z

Ikmaak cheese added

@@ Line 198: / Line 198: @@
 |koniiiik
+|
 |}
 [[Category:Cheese Tasting]]

Koniiiik: Added my cheese contributions \0/

2025-12-24T10:05:32Z

Added my cheese contributions \0/

@@ Line 137: / Line 137: @@
 |?
 |vrs
+|
 |}
 [[Category:Cheese Tasting]]

Vrs at 01:13, 24 December 2025

2025-12-24T01:13:28Z

← Older revision		Revision as of 01:13, 24 December 2025
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	\|Cow		\|Cow
	\|		\|
	\|~~38€/kg~~		\|38,00
	\|vrs		\|vrs
	\|		\|
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	\|Cow		\|Cow
	\|		\|
	\|~~40€/kg~~		\|40,00
	\|vrs		\|vrs
	\|		\|
Line 75:		Line 75:
	\|Sheep+Goat		\|Sheep+Goat
	\|		\|
	\|~~50€/kg~~		\|50,00
	\|vrs		\|vrs
	\|		\|
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	\|Cow		\|Cow
	\|		\|
	\|~~60€/kg~~		\|60,00
	\|vrs		\|vrs
	\|coated in grape pomace		\|coated in grape pomace
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	\|Cow		\|Cow
	\|		\|
	\|~~40€/kg~~		\|40,00
	\|vrs		\|vrs
	\|		\|
Line 111:		Line 111:
	\|Cow		\|Cow
	\|		\|
	\|~~35€/kg~~		\|35,00
	\|vrs		\|vrs
	\|		\|
Line 123:		Line 123:
	\|Cow		\|Cow
	\|		\|
	\|~~30€/kg~~		\|30,00
			\|vrs
			\|
			\|-
			\|Mimolette
			\|150g
			\|France
			\|Mimolette
			\|very hard
			\|1-2y
			\|Cow
			\|
			\|?
	\|vrs		\|vrs
	\|		\|

Vrs at 17:18, 18 December 2025

2025-12-18T17:18:51Z

@@ Line 31: / Line 31: @@
 !Notes
 |-
-|Mountain Cheese old
+|Mountain Cheese medium
 |250g
 |Germany
 |Mountain Cheese
-|Hard
+|Medium
-|12mo
 |Cow
+|
-|30,00
+|30€/kg
 |vrs
+|

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

2025-12-18T16:48:14Z

Created page with "thumb|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..."

New page

[[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 old
|250g
|Germany
|Mountain Cheese
|Hard
|12mo
|Cow
|
|30,00
|vrs
|
|}

[[Category:Cheese Tasting]]