Fhb cheese rendezvous emf2018 - Revision history

Ikmaak: Added Category

2025-01-07T17:41:35Z

Added Category

← Older revision		Revision as of 17:41, 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 07:11, 31 August 2018

2018-08-31T07:11:50Z

← Older revision		Revision as of 07:11, 31 August 2018
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	\|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production		\|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
	\|-		\|-
	\|[https://en.wikipedia.org/wiki/Roquefort Roquefort]\|		\|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
	\|400 g		\|400 g
	\|France		\|France

Algoldor at 07:11, 31 August 2018

2018-08-31T07:11:09Z

← Older revision		Revision as of 07:11, 31 August 2018
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	\|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production		\|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
	\|-		\|-
	[https://en.wikipedia.org/wiki/Roquefort Roquefort]\|		\|[https://en.wikipedia.org/wiki/Roquefort Roquefort]\|
	\|400 g		\|400 g
	\|France		\|France

Algoldor at 07:10, 31 August 2018

2018-08-31T07:10:27Z

← Older revision		Revision as of 07:10, 31 August 2018
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	\|[[User:Algoldor\|Algoldor]]		\|[[User:Algoldor\|Algoldor]]
	\|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production		\|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.
	\|}		\|}

Algoldor at 07:02, 31 August 2018

2018-08-31T07:02:08Z

← Older revision		Revision as of 07:02, 31 August 2018
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	\|Orange from annatto, cow milk, from Lille.		\|Orange from annatto, cow milk, from Lille.
	\|-		\|-
	\|		\|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté (Guryère de Comté)]
	\|		\|400 g
	\|		\|France
	\|		\|[[User:Algoldor\|Algoldor]]
			\|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
	\|}		\|}

Algoldor at 06:56, 31 August 2018

2018-08-31T06:56:01Z

← Older revision		Revision as of 06:56, 31 August 2018
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	\|Good quality small scale production camembert, bio.		\|Good quality small scale production camembert, bio.
	\|-		\|-
	\|[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
	\|400-500 g		\|400-500 g
	\|tbd		\|tbd
	\|[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]
			\|200 g
			\|France
			\|[[User:Algoldor\|Algoldor]]
			\|Orange from annatto, cow milk, from Lille.
			\|-
			\|
			\|
			\|
			\|
	\|}		\|}

Algoldor at 15:04, 26 August 2018

2018-08-26T15:04:44Z

← Older revision		Revision as of 15:04, 26 August 2018
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	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 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 camembert :-))!

	Each session is open to 20 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 t his 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)~~. This event is donation based no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance) ..~~. FHB will be getting 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.		Each session is open to 20 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 t his 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 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'''. As other events which I'm coordinating at EMF 2018 the profit will go towards the fermentation mobile project, so if you can, try to support it is for a good thing! Of course part of the project is harvest of apples and making the cidre from them in this season 2018, so if all goes well by your donation you will fund partly a cidre which you will drink at CCC Camp 2019.

	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!		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!

Barbabee: truffle

2018-08-26T08:57:49Z

truffle

← Older revision		Revision as of 08:57, 26 August 2018
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	\|Good quality small scale production camembert, bio.		\|Good quality small scale production camembert, bio.
	\|-		\|-
	\|Truffle cheese		\|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo]Truffle cheese
	\|400-500 g		\|400-500 g
	\|tbd		\|tbd
	\|[Ikmaak]		\|[Ikmaak]
	\|As tasted on ~~33C3~~ :)		\|As tasted on the latest Camps and Congress :)
	\|}		\|}

Algoldor at 18:58, 25 August 2018

2018-08-25T18:58:52Z

← Older revision		Revision as of 18:58, 25 August 2018
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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]].

	[https://dudle.inf.tu-dresden.de/cheese1_emf2018/ To secure spot on tasting session I. please sign in here].		[https://dudle.inf.tu-dresden.de/cheese1_emf2018/ To secure spot on tasting session I. 31/8/218 please sign in here].

	[https://dudle.inf.tu-dresden.de/~~cheesetasting2~~/ To secure spot on tasting session II. please sign in here].		[https://dudle.inf.tu-dresden.de/cheese2_emf2018/ To secure spot on tasting session II. 1/9/2018 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 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 camembert :-))!

	Each session is open to 20 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 t his 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). This event is donation based no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance) ... FHB will be getting 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 ~~three~~ sessions each one ~~hour and half~~ long.		Each session is open to 20 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 t his 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). This event is donation based no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance) ... FHB will be getting 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.

	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!		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!

Algoldor at 18:36, 25 August 2018

2018-08-25T18:36:16Z

← Older revision		Revision as of 18:36, 25 August 2018
Line 3:		Line 3:
	[[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]].

	[https://dudle.inf.tu-dresden.de/~~cheesetasting~~/ To secure spot on tasting session I. please sign in here].		[https://dudle.inf.tu-dresden.de/cheese1_emf2018/ To secure spot on tasting session I. please sign in here].

	[https://dudle.inf.tu-dresden.de/cheesetasting2/ To secure spot on tasting session II. please sign in here].		[https://dudle.inf.tu-dresden.de/cheesetasting2/ To secure spot on tasting session II. please sign in here].