Cheese rendezvous 37c3

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To secure spot on the Session I. (Day 2, 20h30) please sign in here.

[/ To secure spot on the Session 2. (Day 3, 20h30) 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