Cheese rendezvous emf2024
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To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here
To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.
To secure spot on the extra afternoon session. (Day 3, SAT 16h00) please sign in here.
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.
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| Cheese Name | Amount | Country of origin | Type | Consistency | Age | Milk | Fat | Vega | Cost | User | Notes | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Pastýř (manchego) | 350 g | Czech Republic | 100% sheep cheese | semi-hard | sheep | € | Algoldor | Czech style of Spanish Manchego. | ||||
| goat&sheep, type 60 | 360g | Czech Republic | semi-hard | goat&sheep | Algoldor | Produced by Farma Držovice, small producer. | ||||||
| Harry the smoked goat | 298g | Netherlands,Utrecht | Gouda | Hard | Goat | 50+ | 29,95 / kg | Jeti | Smoked | |||
| Notenmelange | 456g | Netherlands | Gouda | Semi-hard | Cow | 19,95/ kg | Jeti | contains Hazelnut/walnut/fenugreek (GLUTEN) | ||||
| Goudse boerenkaas | 462g | Netherlands,Utrecht | Gouda | Hard | Cow | 48+ | 8,95 | Jeti | Dutch farmers cheese, made from Raw milk (traditional speciality guaranteed) | |||
| Geertje's hoeve geitenkaas | 454g | Netherlands,Utrecht | Hard | Goat | 8,50 | Jeti | ||||||
| Graskaas | 290g | Netherlands, Noord Limburg | Gouda | Hard | 6m+ | Cow | 60%+ | Ikmaak | Young Dutch cheese, made of milk from cows that come outside to graze after winter. | |||
| Old Maastricht | 300g | Netherlands, Maastricht | Gouda | Hard | 14m+ | Cow | 48%+ | Ikmaak | Old dutch cheese, made by Maastricht Cheesemakers, in low quantity, mostly sold locally. | |||
| Roquefort | 235g | France | Blue Cheese | Soft | 3m | Cow | 60%+ | Ikmaak | ||||
| Old Brie | 250g | France | Soft | Cow | 60%+ | Ikmaak | Brie extra ripe. | |||||
| Moliterno al tartufo Truffle cheese | 360g | Italia | Truffle Cheese | Semi-hard | 8m+ | Sheep | 48%+ | Ikmaak | As tasted on the latest Camps and Congress :) | |||
| Cornish Yarg | 1548g | UK | semi-hard | Cow | 30.1% | £22.00/kg | MikeBoo | Cornwall's (UK) unique Yarg cheese: tangy core, natural rind, and the star - a nettle wrap! Brushed on, these nettles create a striking white mold, adding a subtle mushroomy note. Inside? A delightful surprise - fresh, lemony, creamy, with an irresistible crumble. | ||||
| Schabziger Pecorino | 200g | DE | Pecorino | hard | 2y | Sheep | vrs | |||||
| Mountain Cheese (old) | 200g | DE/AT | Mountain Cheese | semi-hard | 1y? | Cow | vrs | |||||
| Mountain Cheese (medium) | 250g | DE/AT | Mountain Cheese | semi-hard | 6m? | Cow | vrs | I brought another 250g for putting into pasta and related things | ||||
| Mountain Cheese (young) | 250g | DE/AT | Mountain Cheese | semi-hard | 2m? | Cow | vrs | |||||
| Mountain Cheddar | 250g | DE/AT | Mountain Cheese | semi-hard | Cow | vrs | Mountain Cheese with a Cheddar culture | |||||
| Mountain Cheese with Fenugreek | 250g | DE/AT | Mountain Cheese | semi-hard | Cow | vrs | ||||||
| Mountain Cheese with wildflowers | 200g | DE/AT | Mountain Cheese | semi-hard | Cow | vrs | ||||||
| Emmentaler | 200g | DE/AT | Emmentaler | semi-hard | Cow | vrs | ||||||
| Smoked Emmentaler | 250g | DE/AT | Emmentaler | semi-hard | Cow | vrs | ||||||
| Goat Emmentaler | 250g | DE/AT | Emmentaler | semi-hard | Goat | vrs | ||||||
| Alpenparmesan | 250g | DE/AT | Parmesan (ish) | semi-hard | Cow | vrs | ||||||
| Roccolo | 250g | IT | Roccolo | semi-hard | Cow | vrs | ||||||
| Fontal | 200g | IT | Fontal | soft | Cow | vrs | ||||||
| Tomme (young) | 250g | FR | Tomme | semi-hard | Cow | vrs | ||||||
| Leipajuusto | 430g | FI | fresh cheese | semi-hard | Cow | jaga | ||||||
| Keisarinna | 300g | FI | aged gouda | hard | 7m | Cow | jaga | |||||
| Vasterbotten | 450g | SE | aged hard cheese | hard | 14m | Cow | jaga | |||||
| Le Rustique | 250g | FR | camembert | soft | 2d | Cow | jaga |