FXcuisine.com Website - Cheese Makers Pictures/Stories

[Cheese Head]

My Dad found and emailed me this website FXcuisine.com which has many great pictures/stories of food including several on cheese and cheese making (from newest to oldest):

• 2009/03/19 London UK Neal's Yard Dairy Cheesemongers
• 2008/12/25 Montgomery's Unpasteurized Farmhouse Cheddar
• 2008/12/08 Swiss Alps Ricotta
• 2008/11/28 Port Saturated Stilton
• 2008/11/21 Primeval Tyrolian Cheese
• 2008/10/13 Hard Core Swiss Vacherin Cheese
• 2008/08/11 Swiss Alps Cheesemaking
• 2008/07/17 Quickie's Slow Food Cheddar
• 2008/06/17 Swiss Reclette
• 2007/02/12 How You Make Your Own Paneer

[wharris]

"They wake up at 4 to milk the cows and send them grazing, then do the cheese, then move the cows and milk them again. Sunrise to sundown, 7 days a week."

I would give up my day job in a flash to take on this life.

[Megan]

Thanks for posting those links!
Megan

[Cartierusm]

Oh, what a beautiful cheese. Anyone know how they get the rind like that?

[Cheese Head]

Cartier, I think the picture is from FXcuisine's article on Port Saturated Stilton I linked above.

I fully agree that it is a most beautiful cheese! I also love Stilton but somewhere read that the custom of pouring port into Stilton before eating was from medieval times as it made the maggots swim out! Forgot where I read that and thus if it's true.

Early this year I made a webpage on Stilton, in which I posted links to a Tuxford & Tebbutt Cheese Maker where I think that cheese was born, sadly no pictures on their method. But at the bottom of the page is a link to the Stilton Association's website with lots of pictures and a nice video's including making Stilton and how to get that rind.

[Cartierusm]

MMMMMMMMM....magots.

[Cheese Head]

My bad, found it, looks like drowning maggots with port is an urban myth, see italics section at top left of page.

[Cartierusm]

Well that sucks, I thought I had something to look forward to.

[Cheese Head]

For all you cheddar lovers and makers, just added a link in OP at top of this thread to today's article and video from Francoise on UK Montgomery Artisan Cheddar Makers!

[Tea]

Well I finally had the time to sit and look at this site.  Just wonderful.  Much food, or maybe I should say "cheese" for thought.

[Cartierusm]

RFLMAO....HA HA That video is great, but in the begining he is swearing up a storm trying to cut through the cheddar. I was scrared he was going to cut his hand.

[stuartjc]

Just FYI.... traditionally, Stilton was served with Barleywine rather than Port. For those of you who like Stilton, give it a try with Barleywine instead 

[LadyLiberty]

Just FYI.... traditionally, Stilton was served with Barleywine rather than Port. For those of you who like Stilton, give it a try with Barleywine instead 

Do you have a recipe for Barleywine?

[LadyLiberty]

what the heck are "cheese mites" ?

[Cartierusm]

They bite you if you try to eat their cheese HAAA.

Have you ever seen Mimolette? It looks exactly like a cantalope? Well the rind is made by letting cheese mites eat the rind to an extent. They are just mites that eat cheese.