Fhb cheese rendezvous mch2022: Difference between revisions
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[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]] | [[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]] | ||
[[Fhb_mch2022|<<<Back to fhb at MCH2022 main page>>>]] | |||
[ To secure spot on the Session I. (Day | [https://dud-poll.inf.tu-dresden.de/cheese_rendezvous/ To secure spot on the Session I. (Day 1, 19h30) please sign in here]. | ||
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous2/ To secure spot on the Session I. (Day 3, 20h00) 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 | |||
If you love cheese this event is a must, long story short. This is our cheese tasting paradise, cultivated through event to event, hopefully we will have again "cheese tasting train" taking our samples around, fingers crossed (or rather dipped in lazily running aged camembert :-))! | |||
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'''. | This event is based on '''donation at your will no one turned away for lack of funds'''. | ||
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|Blue and creamy, cow milk, Beauzac, Auvergne | |Blue and creamy, cow milk, Beauzac, Auvergne | ||
|- | |- | ||
| | |Smoked Emmentaler | ||
| | |500g | ||
| | |? | ||
|[[User: | |[[User:vrs|vrs]] | ||
| | | | ||
|- | |- | ||
| | |Goat Emmentaler | ||
| | |225g | ||
| | |? | ||
|[[User: | |[[User:vrs|vrs]] | ||
| | | | ||
|- | |- | ||
| | |Bergkäse with fenugreek | ||
| | |330g | ||
| | |Germany | ||
|[[User: | |[[User:vrs|vrs]] | ||
| | | | ||
|- | |- | ||
| | |Bergkäse (old) | ||
| | |450g | ||
| | |Germany | ||
|[[User: | |[[User:vrs|vrs]] | ||
| | | | ||
|- | |- | ||
| | |?? | ||
| | |285g | ||
| | |? | ||
|[[User: | |[[User:vrs|vrs]] | ||
| | | | ||
|- | |- | ||
|} | |} | ||
Latest revision as of 14:21, 20 July 2022
<<<Back to fhb at MCH2022 main page>>>
To secure spot on the Session I. (Day 1, 19h30) please sign in here.
To secure spot on the Session I. (Day 3, 20h00) please sign in here.
If you love cheese this event is a must, long story short. This is our cheese tasting paradise, cultivated through event to event, hopefully we will have again "cheese tasting train" taking our samples around, fingers crossed (or rather dipped in lazily running aged camembert :-))!
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
| Cheese Name | Amount | Country of origin | Person Trafficking it | Notes |
|---|---|---|---|---|
| Camembert de Normandie | 500 g | France, Normandie | Algoldor | Good quality small scale production Camembert, bio. |
| Saint Agur Blue | 400 g | France | Algoldor | Blue and creamy, cow milk, Beauzac, Auvergne |
| Smoked Emmentaler | 500g | ? | vrs | |
| Goat Emmentaler | 225g | ? | vrs | |
| Bergkäse with fenugreek | 330g | Germany | vrs | |
| Bergkäse (old) | 450g | Germany | vrs | |
| ?? | 285g | ? | vrs |