34c3 cheese rendez-vous: Difference between revisions

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|[[User:Bigmac|bigmac]]
|[[User:Bigmac|bigmac]]
|aged in Barolo grape mush
|aged in Barolo grape mush
|-
|Truffel pecorino
|200 g
|ewe's milk (sheep)
|Italy
|[[User:Bigmac|bigmac]]
|Pecorino laced with truffel
|-
|-
|
|

Revision as of 11:56, 15 December 2017

On this page you will find more info about fhb cheese rendez-vous at 34c3. Please add your cheeses and relevant info below!

List of cheeses

Cheese name Amount Type of milk Origin Person bringing it Note
Camembert 500 g cow milk Normandie, Cotentin Algoldor local, high quality, organic, well aged
Tête de Moine 400 g unpasteurized whole cow's milk Bellelay, Switzerland bigmac https://en.wikipedia.org/wiki/Tête_de_Moine
'Grand cru' old dutch goat cheese 300 g goat milk Netherlands bigmac hard goat cheese, gouda style
'over-aged' gouda 300 g cow milk Netherlands bigmac 100 week old dutch cheese
'truffel and mushroom' gouda 300 g cow milk Netherlands bigmac mild dutch cheese with summer truffel and other mushrooms
Murcia al vino 117 g goat milk Spain bigmac aged in wine
Camembert filled with truffle cream 300 g cow milk France bigmac Filled after ripening
Shopshire blue 200 g cow milk England bigmac blue veined cheddar
Morbier 200 g cow milk France bigmac firm farmers cheese with ash vein https://en.wikipedia.org/wiki/Morbier_cheese
Couronne cendree 200 g raw goat milk France bigmac coated in ashes of vines
Testun Al Barolo 200 g sheep and cow milk Italy bigmac aged in Barolo grape mush
Truffel pecorino 200 g ewe's milk (sheep) Italy bigmac Pecorino laced with truffel