Fhb cheese rendezvous ccc2023: Difference between revisions

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[[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]]
[[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]]


Here you will soon find more information about tasting fhb Cheese rendezvous tasting event. For basic info from previous events [[Fhb_cheese_rendezvous_mch2022|click here ]] please.
 
[https://dud-poll.inf.tu-dresden.de/B7l_BOvqNg/ To secure spot on the Session I. (Day 1, 19h30) please sign in here.]
 
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_ccc2023/ To secure spot on the Session 2. (Day 4, 19h30) 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'''
'''List of possible candidates'''
Line 30: Line 40:
|Cow
|Cow
|48+
|48+
| -
|
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']
|[[User:Jeti|Jeti]]  
|[[User:Jeti|Jeti]]  
Line 126: Line 136:
|Needs crackers
|Needs crackers
|-
|-
|Honyeclover Hayflower cheese
|Honeyclover Hayflower cheese
|400g
|400g
|Possibly Austria
|Possibly Austria
Line 152: Line 162:
|Unknown age
|Unknown age
|-
|-
|Dutch old goat cheese
|400g
|Netherlands
|Gouda
|Hard
|12 months old
|Goat
|
|
|5,60 400g
|[[User:Bigmac|bigmac]]
|
|-
|Dutch overaged cheese
|400g
|Netherlands
|Gouda
|Hard
|24 months old
|Cow
|
|
|5,85 400g
|[[User:Bigmac|bigmac]]
|
|-
|Dutch Clove Old
|400g
|Netherlands, Friesland
|Gouda
|Hard
|12 months
|Cow
|
|
|
|
|5,85 400g
|[[User:Bigmac|bigmac]]
|Cumin and cloves
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|348g
|Netherlands,Utrecht
|Gouda
|Hard
|
|
|Goat
|50+
|
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|[https://www.landanacheese.com/our-assortment/45/rosso.html Landana Red Rosso]
|374g
|Netherlands,South Holland
|Gouda
|Hard
|lactose free
|Goat
|50+
|✔
|24,50 / kg
|[[User:Jeti|Jeti]]
|washed on the outside with a mixture of brine,  white wine  and corynebacterium culture
|-
| Unnamed "Bergkäse" (medium age)
| 350g
| Germany
| Mountain cheese
| Hard
| 3 months
| Cow
|
|
|
|
|
|
| [[User:vrs|vrs]]
| my favorite cheese for putting in pasta (especially Kasspatzn)
|-
| Smoked Emmentaler
| 200g
| Germany
| Emmentaler
| Hard
|
|
| Cow
|
|
|
|
|
|
| [[User:vrs|vrs]]
|
|
|-
|-
| Alpenparmesan
| 200g
|
| ?
| Hard
|
| Cow
|
|
|
|
|
|
| [[User:vrs|vrs]]
| Supposedly made like a parmesan, but the result is pretty different
|-
| Mountain cheese with a herb crust
| 200g
| Germany
| Mountain cheese
| Semi-hard
|
|
| Cow
|
|
|
|
|
|
| [[User:vrs|vrs]]
| Also a cheese coated in flowers - a quite popular combination in Germany
|-
|leipäjuusto with and without lactose ("bread cheese")
|280g + 280g
|Finland
|Fresh cheese
|Semi-soft
|not aged
|Cow
|22%
|
|
|15-22 / 100g
|jaga
|Squeaky cheese. Neutral flavor, can be eaten with with sweet or with salty sides.
|-
|Keisarinna
|300g
|Finland
|Gouda
|Hard
|7 months
|Cow
|30%
|
|
|22,5e/100g
|jaga
|Manufactured with goal of creating crystals in shorter amount of time.
|-
|Västerbotten
|300g
|Sweden
|Cheddarish parmesanish
|Hard
|14 months
|Cow
|33%
|
|
|
|
|
|
|Regional cheese, that rose to popularity in Sweden. Strong, parmesan-like flavor.
|-
|-
|Comte
|
|france comte
|
|semi-hard
|36
|cow
|
|
|
|
|
|
|
|
|unpasturize
|-
|Camambert de Normandie
|
|
|France, Normandie
|
|
|soft
|
|
|cow
|
|
|
|
Line 191: Line 344:
|
|
|-
|-
|mimolette
|
|france
|
|hard
|
|cow
|
|
|
|
|annatto
|}
|}

Latest revision as of 17:20, 15 August 2023

<<<Back to fhb at CCC Camp 2023 main page>>>


To secure spot on the Session I. (Day 1, 19h30) please sign in here.

To secure spot on the Session 2. (Day 4, 19h30) 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
Bemmelaer Cumin Old 466g Netherlands, Utrecht Gouda Semi-hard 16 months Cow 3,95 250g Jeti Cumin
Farmer's Cheese Truffle 388g Netherlands Gouda Semi-hard Young Cow 4,50 200g Jeti Truffle
Farmer's Cheese Tartufo 400g Netherlands Gouda Semi-hard Young Cow 50+ 8,00 400g bigmac Truffle cheese from unpasteurized milk
Lidl Queso Pimento/Lima (red pepper and lime) 2 x 200g Netherlands, South Holland Gouda Semi-hard Young (min 5 weeks) Cow 50 2,09 200g bigmac
Basiron Jalapeño 400g Netherlands, South Holland Gouda Semi-hard Young Cow 7,10 400g bigmac Spicy!
Old Amsterdam crème 3 x 125g Netherlands, North Holland Cream cheese soft and gooey Young Cow 2,49 125g bigmac Needs crackers
Honeyclover Hayflower cheese 400g Possibly Austria Austrian mountain cheese Semi-hard Cow 6,75 400g bigmac The cheese is coated in hayflowers
Manchego 400g Spain, La Mancha Sheep cheese Semi-hard Sheep 8,00 400g bigmac Unknown age
Dutch old goat cheese 400g Netherlands Gouda Hard 12 months old Goat 5,60 400g bigmac
Dutch overaged cheese 400g Netherlands Gouda Hard 24 months old Cow 5,85 400g bigmac
Dutch Clove Old 400g Netherlands, Friesland Gouda Hard 12 months Cow 5,85 400g bigmac Cumin and cloves
Harry the smoked goat 348g Netherlands,Utrecht Gouda Hard Goat 50+ 29,95 / kg Jeti Smoked
Landana Red Rosso 374g Netherlands,South Holland Gouda Hard lactose free Goat 50+ 24,50 / kg Jeti washed on the outside with a mixture of brine,  white wine  and corynebacterium culture
Unnamed "Bergkäse" (medium age) 350g Germany Mountain cheese Hard 3 months Cow vrs my favorite cheese for putting in pasta (especially Kasspatzn)
Smoked Emmentaler 200g Germany Emmentaler Hard Cow vrs
Alpenparmesan 200g ? Hard Cow vrs Supposedly made like a parmesan, but the result is pretty different
Mountain cheese with a herb crust 200g Germany Mountain cheese Semi-hard Cow vrs Also a cheese coated in flowers - a quite popular combination in Germany
leipäjuusto with and without lactose ("bread cheese") 280g + 280g Finland Fresh cheese Semi-soft not aged Cow 22% 15-22 / 100g jaga Squeaky cheese. Neutral flavor, can be eaten with with sweet or with salty sides.
Keisarinna 300g Finland Gouda Hard 7 months Cow 30% 22,5e/100g jaga Manufactured with goal of creating crystals in shorter amount of time.
Västerbotten 300g Sweden Cheddarish parmesanish Hard 14 months Cow 33% Regional cheese, that rose to popularity in Sweden. Strong, parmesan-like flavor.
Comte france comte semi-hard 36 cow unpasturize
Camambert de Normandie France, Normandie soft cow
mimolette france hard cow annatto