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 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.

Cheese Name	Amount	Country of origin	Type	Consistency	Age	Milk	Fat	Vega	Cost	User	Notes
Niva	400g	Czech Republic	blue cheese	soft		Cow			€	Algoldor	Famous Czech blue or rather green mold cheese, copy of Roquefort.
Eidam	360g	Czech Republic	gouda	Semi-hard		Cow	30			Algoldor	This cheese is Czech version of Dutch Edammer.