Cheese rendezvous 38c3: Difference between revisions

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Please fill out the table as complete as you can, as it can help people with allergies.
Please fill out the table as complete as you can, as it can help people with allergies.
 
{| class="wikitable"
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.
|+
 
!cheese name
(Table is work in progress)
!origin country
{| class="wikitable sortable"
!type
!Cheese Name
!age/ripeness
!Amount
!milk
!Country of origin
!fat
!Type
!amount
!Consistency
!price EUR/kg
!Age
!who brings it
!Milk
!Fat
!Vega
!Cost
!User
!Notes
!Notes
|-
|-
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]
|400g
|Czech Republic
|blue cheese
|soft
|
|
|Cow
|
|
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|Brokkelkaas
|285
|
|
|camembert?
|
|
|
|
Line 51: Line 33:
|
|
|
|
|22
|ikmaak
|
|
|-
|-
|Camenbert Des Ducs
|tetilla
|220
|spain
|
|brine
|camembert?
|a few weeks
|
|cow
|
|>50%
|
|
|
|16
|ikmaak
|
|-
|Chaource AOP
|250
|France
|
|
|
|
|
|
|26
|
|
|-
|Coulommiers
|330
|
|camembert?
|
|
|
|
|
|12
|ikmaak
|
|-
|Graukäse
|200g
|200g
|Austria
|37
|whey
|
|
|cow
|2%
|
|40
|vrs
|vrs
|
|
|-
|-
|Jong Belegen
|Jong Belegen
|320
|
|
|gouda
|gouda
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|
|
|
|
|
|320g
|
|13.5
|13.5
|ikmaak
|ikmaak
|
|
|-
|-
|pomace gorgonzola
|130
|
|blue cheese
|
|cow
|
|
|
|50
|vrs
|
|-
|Remoudou
|200
|
|
|
|
|
|gouda
|
|
|
|
|
|
|
|265g
|32.5
|16.5
|ikmaak
|ikmaak
|
|
|-
|-
|Roquefort
|Brokkelkaas
|240
|
|
|gouda
|
|
|
|
|
|
|
|285g
|
|22
|
|35
|ikmaak
|ikmaak
|
|
|-
|-
|tetilla
|Mountain cheese (very old)
|200g
|Germany
|Spain
|brine
|a few weeks
|cow
|?50%
|
|
|37
|vrs
|
|-
|w/ pepper
|200g
|alps
|mountain cheese
|mountain cheese
|
|24om
|cow
|cow
|
|
|
|
|35
|vrs
|
|-
|Weißlacker
|200g
|200g
|Germany
|40
|brine
|6mo
|cow
|45%
|
|
|50
|vrs
|vrs
|
|
|-
|-
|Camenbert Des Ducs
|
|
|265
|camembert ?
|
|gouda
|
|
|
|
|
|
|
|220g
|
|16
|16.5
|ikmaak
|ikmaak
|
|
|-
|-
|Coulommiers
|
|
|270
|camembert ?
|
|
|
|
|
|
|
|
|330g
|
|12
|
|40
|ikmaak
|ikmaak
|
|
|-
|-
|Chaource
|France
|Brie
|
|
|200g
|
|
|
|
|250g
|26
|Jaga
|
|
|sheep
|-
|
|
|
|
|
|
|42
|ikmaak
|
|-
|
|200g
|
|
|
|
|
|
|goat
|
|
|
|
|
|
|42
|vrs
|
|
|-
|-
|
|
|
|
|
|
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|
|
|-
|-
|mountain cheese w/ pepper
|alps region
|mountain cheese
|
|
|
|cow
|
|?
|
|200g
|
|35
|
|vrs
|
|
|
|
|
|
|
|-
|-
|
|
|
|
|
|
Line 289: Line 167:
|
|
|-
|-
|
|Weißlacker
|
|germany
|
|brine
|
|6mo
|
|cow
|
|45%
|
|200g
|
|50
|
|vrs
|
|
|
|
|-
|-
|Graukäse
|austria
|whey
|
|
|
|cow
|
|2%
|
|200g
|
|40
|
|vrs
|
|
|
|
|
|
|
|-
|-
|Niva
|
|
|
|
Line 322: Line 197:
|
|
|
|
|
|algoldor
|
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|
|
|
|-
|-
|Roquefort
|
|
|
|
Line 333: Line 206:
|
|
|
|
|
|240
|
|35
|
|ikmaak
|
|
|
|
|
|-
|-
|Remoudou
|
|
|
|
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|
|
|
|
|
|200
|
|32.5
|
|ikmaak
|
|
|
|
|
|-
|-
|pomace gorgonzola
|?
|blue cheese
|
|
|
|cow
|
|?
|
|130g
|
|50
|
|vrs
|
|
|
|
|
|
|
|-
|-
|truffle cheese
|
|
|pecorino
|
|
|
|sheep
|
|?
|
|270
|
|40
|
|ikmaak
|
|
|
|
|
|
|-
|-
|sheep mountain cheese
|?
|mountain cheese
|
|
|
|sheep
|
|?
|
|200g
|
|42
|
|vrs
|
|
|
|
|
|
|
|-
|-
|goat mountain cheese
|?
|mountain cheese
|
|
|
|goat
|
|?
|
|200g
|
|42
|
|vrs
|
|
|
|
|
|
|
|}
|}

Revision as of 13:56, 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.

cheese name origin country type age/ripeness milk fat amount price EUR/kg who brings it Notes
tetilla spain brine a few weeks cow >50% 200g 37 vrs
Jong Belegen gouda 320g 13.5 ikmaak
gouda 265g 16.5 ikmaak
Brokkelkaas gouda 285g 22 ikmaak
Mountain cheese (very old) Germany mountain cheese 24om cow 200g 40 vrs
Camenbert Des Ducs camembert ? 220g 16 ikmaak
Coulommiers camembert ? 330g 12 ikmaak
Chaource France Brie 250g 26 Jaga
mountain cheese w/ pepper alps region mountain cheese cow ? 200g 35 vrs
Weißlacker germany brine 6mo cow 45% 200g 50 vrs
Graukäse austria whey cow 2% 200g 40 vrs
Niva algoldor Famous Czech blue or rather green mold cheese, copy of Roquefort.
Roquefort 240 35 ikmaak
Remoudou 200 32.5 ikmaak
pomace gorgonzola ? blue cheese cow ? 130g 50 vrs
truffle cheese pecorino sheep ? 270 40 ikmaak
sheep mountain cheese ? mountain cheese sheep ? 200g 42 vrs
goat mountain cheese ? mountain cheese goat ? 200g 42 vrs
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