Cheese rendezvous 38c3: Difference between revisions

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|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|-
|[https://cs.wikipedia.org/wiki/Eidam Eidam]
|Brokkelkaas
|360g
|285
|Czech Republic
|
|gouda
|camembert?
|semi-hard
|
|
|
|
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|22
|ikmaak
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|-
|Camenbert Des Ducs
|220
|
|camembert?
|
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|
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|Cow
|30%
|
|
|16
|ikmaak
|
|
|[[User:Algoldor|Algoldor]]
|This cheese is Czech version of Dutch Edammer.
|-
|-
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]
|Chaource AOP
|200g
|250
|France
|France
|Morbier
|soft
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|Cow
|45%
|
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|
|[[User:vrs|vrs]]
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|26
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|-
|-
|Smoked Emmentaler
|Coulommiers
|400g
|330
|Germany?
|
|emmental
|camembert?
|semi-hard
|
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|
|Cow
|
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|12
|ikmaak
|
|
|[[User:vrs|vrs]]
|Tastes exactly what it sounds like.
|-
|-
|Medium-old mountain cheese
|Graukäse
|200g
|200g
|Germany/Austria
|Austria
|mountain cheese
|whey
|semi-hard
|
|
|Cow
|
|
|cow
|2%
|
|
|40
|vrs
|
|
|[[User:vrs|vrs]]
|reference mountain cheese
|-
|-
|Old mountain cheese (regular)
|Jong Belegen
|350g
|320
|Germany/Austria
|
|mountain cheese
|gouda
|hard
|
|
|
|
|Cow
|
|
|
|
|13.5
|ikmaak
|
|
|[[User:vrs|vrs]]
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.
|-
|-
|Old mountain cheese with herbs inside
|pomace gorgonzola
|250g
|130
|Germany/Austria
|
|mountain cheese
|blue cheese
|hard
|
|cow
|
|
|Cow
|
|
|
|
|50
|vrs
|
|
|[[User:vrs|vrs]]
|Mountain cheese with nettles and wild garlic. Very ripe.
|-
|-
|Alpenparmesan
|Remoudou
|200g
|200
|Germany/Austria
|
|hard to classify
|
|hard
|
|
|
|
|Cow
|
|
|
|
|32.5
|ikmaak
|
|
|[[User:vrs|vrs]]
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.
|-
|-
|Mountain cheese / Emmentaler hybrid
|Roquefort
|200g
|240
|Germany/Austria
|
|hard to classify
|
|soft
|
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|
|
|Cow
|
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|
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|35
|ikmaak
|
|
|[[User:vrs|vrs]]
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.
|-
|-
|Mountain cheese with flower crust
|tetilla
|200g
|200g
|Germany/Austria
|Spain
|mountain cheese
|brine
|semi-hard
|a few weeks
|
|cow
|Cow
|?50%
|
|
|
|
|37
|vrs
|
|
|[[User:vrs|vrs]]
|By now a classic in German bougie supermarkets, quite popular.
|-
|-
|Mountain cheese with parsley
|w/ pepper
|200g
|200g
|Germany/Austria
|alps
|mountain cheese
|mountain cheese
|semi-hard
|
|
|Cow
|cow
|
|
|
|
|
|35
|vrs
|
|
|[[User:vrs|vrs]]
|Like the old mountain cheese with herbs, but much younger.
|-
|-
|Mountain cheese with fenugreek
|Weißlacker
|200g
|200g
|Germany/Austria
|Germany  
|mountain cheese
|brine
|semi-hard
|6mo
|cow
|45%
|
|
|50
|vrs
|
|-
|
|265
|
|gouda
|
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|Cow
|
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|16.5
|ikmaak
|
|
|[[User:vrs|vrs]]
|By now you're familiar with the genre :)
|-
|-
|Mystery goat blue cheese
|150g
|Italy
|?
|soft
|
|
|Goat
|270
|
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|
|[[User:vrs|vrs]]
|
| I don't actually know what this is, I just picked it up on the way here
|40
|ikmaak
|
|-
|-
|Leipajuusto
|708g
|Finland
|hard to classify
|semi-hard
|not aged
|Cow
|22%
|
|
|200g
|
|
|jaga
|traditional Finnish bread cheese, made with unpasteurized milk
|-
|Leipajuusto
|400g
|Finland
|hard to classify
|semi-hard
|not aged
|Cow
|
|
|
|
|sheep
|
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|jaga
|lactose-free version
|-
|Flavored grilled cheese
|100g
|Japan
|halloumi-like
|hard
|not aged
|Cow
|
|
|
|
|42
|ikmaak
|
|
|jaga
|Cheese snack with yuzukousho flavor
|-
|-
|Saint Agur
|
|200g
|200g
|France
|blue cheese
|soft
|3 months
|Cow
|
|
|
|
|
|
|[[User:vrs|vrs]]
|goat
|
|
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|42
|vrs
|
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|-
|-
|Brie de meaux
|200g
|France
|white mold cheese
|soft
|6-8 weeks
|Cow
|
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|[[User:vrs|vrs]]
|
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|-
|-
|Soft washed rind cheese
|200g
|France
|washed rind cheese
|extra soft
|aged
|?
|
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|[[User:vrs|vrs]]
|
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|-
|-
|Gouda
|200g
|Netherlands
|gouda
|semi-hard
|not aged
|Cow
|
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|jaga
|
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|-
|-
|Gouda
|200g
|Netherlands
|gouda
|hard
|3 years
|Cow
|
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|
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|
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|[[User:vrs|vrs]]
|
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|-
|-
|Emmental
|200g
|Germany/Switzerland
|emmental
|semi-hard
|not aged
|Cow
|
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|jaga
|
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|-
|-
|Emmental
|200g
|Germany/Switzerland
|emmental
|semi-hard
|aged
|Cow
|
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|[[User:vrs|vrs]]
|
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|-
|-
|Truffle cheese
|200g
|Germany
|?
|semi-hard
|?
|?
|
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|[[User:vrs|vrs]]
|
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|-
|-
|Kasar Peyniri
|400g
|Germany/Turkey
|kasseri
|semi-hard
|not aged
|Cow
|45%
|✔
|
|
|[[User:vrs|vrs]]
|
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|-
|-
|Kasar Peyniri
|400g
|Germany/Turkey
|kasseri
|semi-hard
|not aged
|Cow
|45%
|✔
|
|
|[[User:vrs|vrs]]
|
|Lactose-free
|
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|-
|-
|Polooštiepok údený
|150g
|Slovakia
|
|
|semi-hard
|
|
|Cow
|
|
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|Smoked cheese, donated by a visitor.
|
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|
|
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|-
|-
|Mont d'or au lait cru
|200g
|France
|white mold cheese
|soft
|
|
|Cow
|
|45%
|
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|
|
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|
|

Revision as of 12:00, 27 December 2024

FHB's traditional cheese tasting. To secure a place, please signup here for day 1 or here for day 3.

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.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.

(Table is work in progress)

Cheese Name Amount Country of origin Type Consistency Age Milk Fat Vega Cost User Notes
Niva 400g Czech Republic blue cheese soft Cow Algoldor Famous Czech blue or rather green mold cheese, copy of Roquefort.
Brokkelkaas 285 camembert? 22 ikmaak
Camenbert Des Ducs 220 camembert? 16 ikmaak
Chaource AOP 250 France 26
Coulommiers 330 camembert? 12 ikmaak
Graukäse 200g Austria whey cow 2% 40 vrs
Jong Belegen 320 gouda 13.5 ikmaak
pomace gorgonzola 130 blue cheese cow 50 vrs
Remoudou 200 32.5 ikmaak
Roquefort 240 35 ikmaak
tetilla 200g Spain brine a few weeks cow ?50% 37 vrs
w/ pepper 200g alps mountain cheese cow 35 vrs
Weißlacker 200g Germany brine 6mo cow 45% 50 vrs
265 gouda 16.5 ikmaak
270 40 ikmaak
200g sheep 42 ikmaak
200g goat 42 vrs