Fhb cheese rendezvous emf2018: Difference between revisions
No edit summary |
No edit summary |
||
| (7 intermediate revisions by 2 users not shown) | |||
| 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/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/ | [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) | 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! | ||
| Line 27: | Line 29: | ||
|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 | |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 (Guryère de 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. | |||
|} | |} | ||
Latest revision as of 07:11, 31 August 2018
This page is dedicated to the cheese rendezvous at EMF 2018, so most of the info is shared here.
.
To secure spot on tasting session I. 31/8/218 please sign in here.
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 :-))!
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!
List of possible candidates
| Cheese Name | Amount | Country of origin | Person Trafficking it | Notes |
|---|---|---|---|---|
| Camembert de Normandie, l'Earl de la Novère | 500 g | France, Normandie | Algoldor | Good quality small scale production camembert, bio. |
| Moliterno al tartufo Truffle cheese | 400-500 g | tbd | [Ikmaak] | As tasted on the latest Camps and Congress :) |
| Saint Agur Blue | 500 g | France | Algoldor | Blue and creamy, cow milk, Beauzac, Auvergne |
| Mimolette | 200 g | France | Algoldor | Orange from annatto, cow milk, from Lille. |
| Comté (Guryère de Comté) | 400 g | France | Algoldor | Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production |
| Roquefort | 400 g | France | Algoldor | South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon. |