Fhb cheese rendezvous ccc2023: Difference between revisions
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[[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]] | [[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]] | ||
[https://dud-poll.inf.tu-dresden.de/B7l_BOvqNg/ To secure spot on the Session I. (Day 1, 19h30) please sign in here.] | |||
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_ccc2023/ To secure spot on the Session 2. (Day 4, 19h30) please sign in here.] | |||
Each 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. 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 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. | |||
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''' | '''List of possible candidates''' | ||
Line 30: | Line 40: | ||
|Cow | |Cow | ||
|48+ | |48+ | ||
| | | | ||
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€'''] | |[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€'''] | ||
|[[User:Jeti|Jeti]] | |[[User:Jeti|Jeti]] | ||
Line 126: | Line 136: | ||
|Needs crackers | |Needs crackers | ||
|- | |- | ||
| | |Honeyclover Hayflower cheese | ||
|400g | |400g | ||
|Possibly Austria | |Possibly Austria | ||
Line 139: | Line 149: | ||
|The cheese is coated in hayflowers | |The cheese is coated in hayflowers | ||
|- | |- | ||
|Manchego | |||
|400g | |||
|Spain, La Mancha | |||
|Sheep cheese | |||
|Semi-hard | |||
| | |||
|Sheep | |||
| | |||
| | |||
|8,00 400g | |||
|[[User:Bigmac|bigmac]] | |||
|Unknown age | |||
|- | |||
|Dutch old goat cheese | |||
|400g | |||
|Netherlands | |||
|Gouda | |||
|Hard | |||
|12 months old | |||
|Goat | |||
| | |||
| | |||
|5,60 400g | |||
|[[User:Bigmac|bigmac]] | |||
| | |||
|- | |||
|Dutch overaged cheese | |||
|400g | |||
|Netherlands | |||
|Gouda | |||
|Hard | |||
|24 months old | |||
|Cow | |||
| | |||
| | |||
|5,85 400g | |||
|[[User:Bigmac|bigmac]] | |||
| | |||
|- | |||
|Dutch Clove Old | |||
|400g | |||
|Netherlands, Friesland | |||
|Gouda | |||
|Hard | |||
|12 months | |||
|Cow | |||
| | | | ||
| | | | ||
|5,85 400g | |||
|[[User:Bigmac|bigmac]] | |||
|Cumin and cloves | |||
|- | |||
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat] | |||
|348g | |||
|Netherlands,Utrecht | |||
|Gouda | |||
|Hard | |||
| | | | ||
|Goat | |||
|50+ | |||
| | | | ||
|29,95 / kg | |||
|[[User:Jeti|Jeti]] | |||
|Smoked | |||
|- | |||
|[https://www.landanacheese.com/our-assortment/45/rosso.html Landana Red Rosso] | |||
|374g | |||
|Netherlands,South Holland | |||
|Gouda | |||
|Hard | |||
|lactose free | |||
|Goat | |||
|50+ | |||
|✔ | |||
|24,50 / kg | |||
|[[User:Jeti|Jeti]] | |||
|washed on the outside with a mixture of brine, white wine and corynebacterium culture | |||
|- | |||
| Unnamed "Bergkäse" (medium age) | |||
| 350g | |||
| Germany | |||
| Mountain cheese | |||
| Hard | |||
| 3 months | |||
| Cow | |||
| | | | ||
| | | | ||
| | | | ||
| [[User:vrs|vrs]] | |||
| my favorite cheese for putting in pasta (especially Kasspatzn) | |||
|- | |||
| Smoked Emmentaler | |||
| 200g | |||
| Germany | |||
| Emmentaler | |||
| Hard | |||
| | | | ||
| Cow | |||
| | | | ||
| | | | ||
| | | | ||
| [[User:vrs|vrs]] | |||
| | | | ||
|- | |- | ||
| Alpenparmesan | |||
| 200g | |||
| | |||
| ? | |||
| Hard | |||
| | |||
| Cow | |||
| | | | ||
| | | | ||
| | | | ||
| [[User:vrs|vrs]] | |||
| Supposedly made like a parmesan, but the result is pretty different | |||
|- | |||
| Mountain cheese with a herb crust | |||
| 200g | |||
| Germany | |||
| Mountain cheese | |||
| Semi-hard | |||
| | | | ||
| Cow | |||
| | | | ||
| | | | ||
| | | | ||
| [[User:vrs|vrs]] | |||
| Also a cheese coated in flowers - a quite popular combination in Germany | |||
|- | |||
|leipäjuusto with and without lactose ("bread cheese") | |||
|280g + 280g | |||
|Finland | |||
|Fresh cheese | |||
|Semi-soft | |||
|not aged | |||
|Cow | |||
|22% | |||
| | | | ||
|15-22 / 100g | |||
|jaga | |||
|Squeaky cheese. Neutral flavor, can be eaten with with sweet or with salty sides. | |||
|- | |||
|Keisarinna | |||
|300g | |||
|Finland | |||
|Gouda | |||
|Hard | |||
|7 months | |||
|Cow | |||
|30% | |||
| | | | ||
|22,5e/100g | |||
|jaga | |||
|Manufactured with goal of creating crystals in shorter amount of time. | |||
|- | |||
|Västerbotten | |||
|300g | |||
|Sweden | |||
|Cheddarish parmesanish | |||
|Hard | |||
|14 months | |||
|Cow | |||
|33% | |||
| | | | ||
| | | | ||
| | | | ||
|Regional cheese, that rose to popularity in Sweden. Strong, parmesan-like flavor. | |||
|- | |- | ||
|Comte | |||
| | |||
|france comte | |||
| | |||
|semi-hard | |||
|36 | |||
|cow | |||
| | | | ||
| | | | ||
| | | | ||
| | | | ||
|unpasturize | |||
|- | |||
|Camambert de Normandie | |||
| | | | ||
|France, Normandie | |||
| | | | ||
|soft | |||
| | | | ||
|cow | |||
| | | | ||
| | | | ||
Line 178: | Line 344: | ||
| | | | ||
|- | |- | ||
|mimolette | |||
| | |||
|france | |||
| | |||
|hard | |||
| | |||
|cow | |||
| | |||
| | |||
| | |||
| | |||
|annatto | |||
|} | |} |
Latest revision as of 17:20, 15 August 2023
<<<Back to fhb at CCC Camp 2023 main page>>>
To secure spot on the Session I. (Day 1, 19h30) please sign in here.
To secure spot on the Session 2. (Day 4, 19h30) please sign in here.
Each 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. 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 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.
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.
Cheese Name | Amount | Country of origin | Type | Consistency | Age | Milk | Fat | Vega | Cost | User | Notes |
---|---|---|---|---|---|---|---|---|---|---|---|
Lutjewinkel1916 Spicy and Creamy | 680g | Netherlands, North Holland | Gouda | Hard | 35-40 weeks | Cow | 48+ | 10,50 500g € | Jeti | Won super gold at world cheese awards | |
Slob Pesto Pinenut | 440g | Netherlands, South Holland | Gouda | Semi-hard | 3 months | Cow | 50 | 3,50 200gr | Jeti | Basil, garlic, pinenuts | |
Bemmelaer Cumin Old | 466g | Netherlands, Utrecht | Gouda | Semi-hard | 16 months | Cow | 3,95 250g | Jeti | Cumin | ||
Farmer's Cheese Truffle | 388g | Netherlands | Gouda | Semi-hard | Young | Cow | 4,50 200g | Jeti | Truffle | ||
Farmer's Cheese Tartufo | 400g | Netherlands | Gouda | Semi-hard | Young | Cow | 50+ | 8,00 400g | bigmac | Truffle cheese from unpasteurized milk | |
Lidl Queso Pimento/Lima (red pepper and lime) | 2 x 200g | Netherlands, South Holland | Gouda | Semi-hard | Young (min 5 weeks) | Cow | 50 | 2,09 200g | bigmac | ||
Basiron Jalapeño | 400g | Netherlands, South Holland | Gouda | Semi-hard | Young | Cow | 7,10 400g | bigmac | Spicy! | ||
Old Amsterdam crème | 3 x 125g | Netherlands, North Holland | Cream cheese | soft and gooey | Young | Cow | 2,49 125g | bigmac | Needs crackers | ||
Honeyclover Hayflower cheese | 400g | Possibly Austria | Austrian mountain cheese | Semi-hard | Cow | 6,75 400g | bigmac | The cheese is coated in hayflowers | |||
Manchego | 400g | Spain, La Mancha | Sheep cheese | Semi-hard | Sheep | 8,00 400g | bigmac | Unknown age | |||
Dutch old goat cheese | 400g | Netherlands | Gouda | Hard | 12 months old | Goat | 5,60 400g | bigmac | |||
Dutch overaged cheese | 400g | Netherlands | Gouda | Hard | 24 months old | Cow | 5,85 400g | bigmac | |||
Dutch Clove Old | 400g | Netherlands, Friesland | Gouda | Hard | 12 months | Cow | 5,85 400g | bigmac | Cumin and cloves | ||
Harry the smoked goat | 348g | Netherlands,Utrecht | Gouda | Hard | Goat | 50+ | 29,95 / kg | Jeti | Smoked | ||
Landana Red Rosso | 374g | Netherlands,South Holland | Gouda | Hard | lactose free | Goat | 50+ | ✔ | 24,50 / kg | Jeti | washed on the outside with a mixture of brine, white wine and corynebacterium culture |
Unnamed "Bergkäse" (medium age) | 350g | Germany | Mountain cheese | Hard | 3 months | Cow | vrs | my favorite cheese for putting in pasta (especially Kasspatzn) | |||
Smoked Emmentaler | 200g | Germany | Emmentaler | Hard | Cow | vrs | |||||
Alpenparmesan | 200g | ? | Hard | Cow | vrs | Supposedly made like a parmesan, but the result is pretty different | |||||
Mountain cheese with a herb crust | 200g | Germany | Mountain cheese | Semi-hard | Cow | vrs | Also a cheese coated in flowers - a quite popular combination in Germany | ||||
leipäjuusto with and without lactose ("bread cheese") | 280g + 280g | Finland | Fresh cheese | Semi-soft | not aged | Cow | 22% | 15-22 / 100g | jaga | Squeaky cheese. Neutral flavor, can be eaten with with sweet or with salty sides. | |
Keisarinna | 300g | Finland | Gouda | Hard | 7 months | Cow | 30% | 22,5e/100g | jaga | Manufactured with goal of creating crystals in shorter amount of time. | |
Västerbotten | 300g | Sweden | Cheddarish parmesanish | Hard | 14 months | Cow | 33% | Regional cheese, that rose to popularity in Sweden. Strong, parmesan-like flavor. | |||
Comte | france comte | semi-hard | 36 | cow | unpasturize | ||||||
Camambert de Normandie | France, Normandie | soft | cow | ||||||||
mimolette | france | hard | cow | annatto |