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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Cheese Head on December 20, 2008, 11:05:24 PM
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My Dad found and emailed me this website FXcuisine.com (http://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 (http://fxcuisine.com/default.asp?language=2&Display=247&resolution=high)
- 2008/12/25 Montgomery's Unpasteurized Farmhouse Cheddar (http://fxcuisine.com/default.asp?language=2&Display=238&resolution=high)
- 2008/12/08 Swiss Alps Ricotta (http://fxcuisine.com/Default.asp?language=2&Display=235&resolution=high)
- 2008/11/28 Port Saturated Stilton (http://fxcuisine.com/Default.asp?language=2&Display=233&resolution=high)
- 2008/11/21 Primeval Tyrolian Cheese (http://fxcuisine.com/Default.asp?language=2&Display=231&resolution=high)
- 2008/10/13 Hard Core Swiss Vacherin Cheese (http://fxcuisine.com/Default.asp?language=2&Display=220&resolution=high)
- 2008/08/11 Swiss Alps Cheesemaking (http://fxcuisine.com/Default.asp?language=2&Display=201&resolution=high)
- 2008/07/17 Quickie's Slow Food Cheddar (http://fxcuisine.com/Default.asp?language=2&Display=195&resolution=high)
- 2008/06/17 Swiss Reclette (http://fxcuisine.com/Default.asp?language=2&Display=184&resolution=high)
- 2007/02/12 How You Make Your Own Paneer (http://fxcuisine.com/Default.asp?language=2&Display=44&resolution=high)
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"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.
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Thanks for posting those links!
Megan
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Oh, what a beautiful cheese. Anyone know how they get the rind like that?
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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 (http://cheeseforum.org/Cheese/Stilton/Stilton.htm), 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.
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MMMMMMMMM....magots.
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My bad, found it, looks like drowning maggots with port is an urban myth, see italics section at top left of page (http://books.google.com/books?id=ZLIxHey_OGcC&pg=PA182&lpg=PA182&dq=maggots+stilton+drown&source=bl&ots=b4tFTgDQJw&sig=kU9YTmLrZe8417duVLTfoy9fIK8&hl=en&sa=X&oi=book_result&resnum=1&ct=result).
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Well that sucks, I thought I had something to look forward to.
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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!
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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.
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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.
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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 :)
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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?
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what the heck are "cheese mites" ?
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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.
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They bite you if you try to eat their cheese HAAA.
They might?
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.
Wow, learn something strange every day, practically.
ok... you're right, I just found this:
(http://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Cheese_mite.jpg/200px-Cheese_mite.jpg)
Lovely. That's from http://en.wikipedia.org/wiki/Cheese_mite
sheesh. Is that on cheese that has been in a cave?
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"The mites burrow tiny holes in the surface of the cheese and are sometimes intentionally introduced to flavor cheeses like Milbenkäse and aged Mimolette. Cheese that is infested with the mites can have a sweet, minty odor and will appear to be covered in a fine gray dust of the mites, their dander and excrement."
I don't think I'll be eating mimolette in the future, or Milbenkäse. bacteria is one thing, but mite excrement?? yuck.
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LOL, I don't eat the rind.
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LOL, I don't eat the rind.
Well obviously not, but to get technical though, some part of that mite must be in the mimolette to get that "flavor infusion". bleh... Oh well, people eat roaches in Africa... and they aren't exactly clean!
Makes my skin crawl. And I suppose that some people who have a real allergy to mites, might have a problem, no?
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Not unless they chop up the rind and snort it.
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A Parable
Sir Arthur Conan Doyle
The cheese-mites asked how the cheese got there,
And warmly debated the matter;
The Orthodox said that it came from the air,
And the Heretics said from the platter.
They argued it long and they argued it strong,
And I hear they are arguing now;
But of all the choice spirits who lived in the cheese,
Not one of them thought of a cow.
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Rare footage (http://newsvote.bbc.co.uk/1/hi/magazine/7423847.stm):
"In 1903, at the Alhambra Music Hall in London's Leicester Square - now an Odeon - the public got the chance to see something truly disgusting.
Less than a decade into the cinema age, a one-minute film of mites crawling in a piece of cheese, filmed down a microscope was enough to provoke gasps and laughter from a stunned audience.
The film, made by Charles Urban and Francis Martin Duncan, marked the birth of the popular science documentary with startling imagery.
According to Urban, the mites were "crawling and creeping about in all directions, looking like great uncanny crabs, bristling with long spiny hairs and legs".
"Cheese Mites was the first scientific film made for public consumption," Dr Boon says. "These were early days for cinema. The audience was highly attuned to going after exciting new entertainments.
"They enjoyed seeing something rather revolting."
The film was unlikely to have pleased anybody in the dairy industry, but it did have a lasting effect of sales of cheap microscopes, which would often include packets of mites as a test sample. "
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Not unless they chop up the rind and snort it.
LOL!
I've seen someone snort coffeee, but a cheese rind??? You have a very strange mind, Carter! At least it makes me smile.
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You sure take a thread far don't you ;D. You're like, "cheese mites, I'm going to own that beeyotch".
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You sure take a thread far don't you ;D. You're like, "cheese mites, I'm going to own that beeyotch".
Blush. Just wanted to share my weird discoveries. That doc film was actually pretty cool - that it's even on line is strange, to say the least.
Heck this is nothing, you should see how far I've seen threads go! On some blogs it REALLY goes way afar!
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I never do anything in halves, as anyone on this board can tell you.
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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?
I am not a home brewer - it's illegal in AL. There will be plenty of recipes online on brewing forums for barleywines, as well as a bunch you can buy in the stores - Rogue Old Crustacean and Great Divide Hercules for example. If you can get an English-style barleywine you will get a more authentic flavour - the American barleywines are hop-dominated, which changes their flavour profile.
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I agree with Stuart on the barleywine, there are so many american varieties now that are very hop dominant. I know some in our brewing club have brewed this one (http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6374) with great success. It is an all grain recipe but there is an extract version there as well. It is basically a clone of Sierra Nevada's Bigfoot. (http://www.sierranevada.com/beers/bigfoot.html).
My barleywine is a more traditional english style with only a single malt and a single variety of hops. Marris Otter is the malt I use and East Kent Goldings for hops. I brew it partigyle style so I use a lot of grain and then end up with 5 gallons of barleywine and 5 gallons of an IPA. Both are basically the same beer just one starts out at a much higher original gravity. My barleywine starts at 1.120 and the IPA at 1.060 (ish).
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Wow that timelaps video on the Sierra Nevada link above showing the open fermentation is really awesome! Sorry just had to add that in here!
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Just FYI, I made a webpage on Mimolette (http://cheeseforum.org/Cheese/Mimolette/Mimolette.htm) with pictures of it in stores as I've never bought or eaten any.
It was supposd to be General Charles de Gaule's favorite cheese . . .
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Added link in original post above to FXcuisine.com's latest article on London UK's Neal's Yard Dairy (http://fxcuisine.com/Default.asp?language=2&Display=247&resolution=high), cult British Cheesemonger with 57 types of British Cheese.
Beautiful pictures, especially of Stichelton.
Link to Neal's Yard Dairy's website (http://www.nealsyarddairy.co.uk).
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Nice links Giovanni thanks!
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"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.
Well I went back to that high pasture this year to film them, and they are still hiring! But it is a hard life and the accommodation looks more like some 1960s hippies squat than anything else. There were a few German twenty something this year.
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Thank you for these nice comments about my website. I am now making a video version for TV, on Swiss themes only, including various visits to high pasture cheesemakers.
We also filmed a couple days the making of Schabziger, a very, very old type of cheese that is also one of the world's strongest. They curdle skimmed milk and then leave it for 6 weeks of butyric fermentation, then later mix it with blue fenugreek powder. Took me a whole week to shake the smell off my clothes and hair. Lovely people, we even drove up the Alp to see old fashioned Ziger-making (from whole milk, not ricotta Ziger from whey).
The other thing I have not found in this excellent forum is a discussion of high pasture milk, this is absolutely essential to understanding how the world's best cheeses are created. Every day the milk is different because of what mix of wild plants the cows ate. The secondary metabolites are present in much higher concentration at higher altitudes and they have a direct effect on the cheese taste. I found some articles about this in French scientific publications, but it is common knowledge among cheesemakers in the Alps and I encourage anybody making his own cheese to try and get milk from cows that eat fresh wild plants rather than industrial food or dried hay.
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FXcuisine, good points and you are right I haven't seen that discussion. I guess basically because it's a luxury I don't have access to as I'm in suburban Houston and no raw milk of any kind.
Never heard of Schabziger, curdling skimmed milk sounds very much like a lactic acid type cheese. Had to look butyric fermentation (http://en.wikipedia.org/wiki/Butyric_acid) up, another definition was of it in rancid butter, lovely, NOT! No wonder it is very very strong.
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Schabziger has been made in exactly the same way since the 15th century. An absolute must-taste for serious cheeseheads. I posted http://fxcuisine.com/default.asp?Display=179 (http://fxcuisine.com/default.asp?Display=179) an article about Schabziger pasta. You only use minute amounts to spice up your pasta. They curdle the skimmed milk using whey from the day before, but this is not where the taste comes from. It is exported in America and you might find some to try!
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This stuff sounds incredibly strong. It must be very overpowering if it can bring you out of a coma ... :o
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Oh yes, all those butyric fermented cheeses can barely be eaten, they are used more like hot peppers, to spice up food!