Cheese

TEXAS CHEESE EXPERIENCE

left side: Jalapeno Münster Cheese
great texture(melts on bread already), smooth flavour, hot at way down, i really liked that1 sinks!

right side: Smoked Gruyerea
mild cheese pimped with the flav of dunno how many hours of smoke..... i only can say: dont add anything to it. liked that how it is

base: 3 seed bread and americans call it butter (but not me)

Wow, such a lazy cheese officer, no new cheese since april... shame on me!

So ill post 3 cheeses at once, and if it only seems ;)

HAVARTI (left to right: Nature, Mexican Style, Dill)
base fresh pumpkin seed bread from bakery and german organic butter

Really basically havarti has a very great tangy note but tbh: there was no diffrence in taste between those 3  

I love Havarti cheese! It may be my favorite. I often eat it with a granny smith apple.

You make me hungry Mark! Those sarnies look lovely!!

CrazyCanuck wrote:

I love Havarti cheese! It may be my favorite. I often eat it with a granny smith apple.

wheres the photo???  

ok, as im in Switzerland, the true home of cheese i was a bad cheese officer if i wouldnt post a:

SWITZERLAND CHEESE EXPERIENCE #1

oredered a mixed cheeso plate just above of the Golden Eye dam where they made that dam dam scene

see all the colours of the front mold.... fkin dam old and obviously disgusting... but dam (dam) delicious
(we wanted to ask for names of all cheeses, but forgot when we left cause we stole the special wine cup and only wanted to disappear)



btw heres that dam dam


and the cup, the ladies stole (NOT ME)

Nice cup!

Dam nice dam too

SWITZERLAND CHEESE EXPERIENCE #2

Büscion (was the ticino slang)but in italian its Formaggino
actually not more or less than cream cheese


Scrambled, with balsamico vinegar and olive oil + salt and pepper... (and bread) YUMMMMMMMMMMMMMMMM

SWITZERLAND CHEESE EXPERIENCE #3

Back/left Formaggiella Staggionata (very well matured, secret thing but next one is special)  Front: Quadratino maturo (ABSOLUTELY , THE BEST CHEESE I EVER ATE! REALLY! i dond find words... great flavour, texture sooo creamy.... go there and TRY!!!)  Right: Rotondo di capra(molded goat cheese)


Variation:
my fav 1 of em with "prosciutto crutto"

SWITZERLAND CHEESE EXPERIENCE #4

Zucchini pesto (with penne lisce)
Parmiggiano qb
Zucchetti qb
Olive Oil qb
Basil qb
garlic qb
Pine Nut qb
Salt + Pepper qb

all fine mixed in a mixer

(qb = Quanto Basta = as per taste)

YUUUUUUMMMMMMMMMMMMM

You do love your cheese. Thanks for the continuing education. We just don't see that may different types here in the colonies.

i just follow my responsibility..... Cheese Officer is a very high rank hope im good enough for that job, never wanna lose it  

Me thinks I need to go to Europe SOON!!!!

I think I would have a hard time pooping after all the cheese!!!!!!!!

ooooh i feeel it... im no more officer .... only pro

maybe i can raise my officer status back again:

some stuff i actually buy for months  but never made a pic, cause i wanted keep it for my own


simply BRIE but, not from factory. its from a big "cake" i buy evry 4-5days  about 1/8 of it
simply like it is: 100% brie (keep it warm ~12 hours and let it melt) and my suncracker bread which is from a good bakery around here
YYYYYYUUUUUUUMMMMMMMMMMMMMMMMM





OK....

this is 1 of my 2 further swizz cheese experiences i made while i spent time in switzerland 12-23 till 01-06 (i dont make a special post cause i still dont have the names of em yet, details to follow soon)


the

I would SO love to experience a cheese tour with you!! I drool, seriously when I see all this cheese!!

excuse me .. I have that eat a cheese now! After of see so yummy cheese!

Omg!

Back in Arizona:

Monterey Jack Cheese, (i like that "crumbly" texture + the mild sour flavour)

extra sourdough bread, salted butter, topped with Herdez Salsa (Casera Medium)



Even Emma liked it. When she finished her part she said "more pizza" :D

HAHAHA!! She's such a cutie pie!! You're not too bad either Mark ;) like the sammie!!

Philly Cheese Steak Sammich (celebrating Chriss bday tnight)
 
No words, just pics (YUMMMMMMMMMMMMMMMMMMY)
 

 

 

 

 

Yum!!!!!!!!!!!!

OH MY!!! Philly recipe PLEASE!!!

wew, just saw that "HOT" icon!.... gonna force me to search for sum special cheese stuff!!!!! (sorry didnt see some new mentionable stuff lately)

noticed, that "hot" icon isnt a manual one (stupid me)

however, i got done with lazyness and got some new cheese for yas:

Organic Goat Cream Cheese
marinaded in olive oil, seasalt, parsley, oregano, thyme, rosemary and pink peppercorns
took a fresh baked wholemeal / linesead-sesamy bun

the goat flavour is really only slightly there, surprisingly refreshing taste! i like it!

Not only am I loving the cheese (this recent one looks so yummy) I think I'm loving your bread too!!!

goes hand in hand ;)

BIAROM (bavarian speciality)
(contains some bell peppers and onions)
used my fav sunflower seed "suncracker" bread + butter... pimped with some tabasco (as the cheese itself is a bit boring)

horseradish cream cheese only with some crackers

hey guys, im no more cheese pro for abt 1 year.... too much fat! im not sad if u take that rank from me

LMAO

I've seen your facebook posts. Nice start on the weight loss!

You can still eat cheese, just smaller portions.   

wew found out that Hand Cheese (i posted earlier) has below 1% fat & carbs.... but ~25% proteins!
well theres not much change but ill try to find diffrent ones...

Hand (or Harzer) Cheese is always a very smelly but very tasty cheese. strong flavour.

Heres some "Harzer Rolle"
i started baking my own bread (whole-grain spelt flour + walnuts) where i put that1 on
to have some kick i based it with some sweet thai chili sauce

NICE on the baking your own bread!!! It looks so yummy! Can you post the recipe?? I love bread!!

Rooikop wrote:

...  Can you post the recipe??  ...

( why did i see that 1 coming??? )

1. 500 g wholemeal spelt flour
   
2. 200 g walnuts (chopped a bit) ; you also can use sunflower seeds (currently theres 1 with those in my oven) or whatever (even fried onions, gonna try this soon)
   
3. 2 teaspoons salt
   
4. 500 ml warm water
   
5. yeast for 500g flour
   
6. 2 tablespoons vinegar
   

just mix all that stuff together in mentioned order. if you use fresh yeast instead of dry yeast it would be good if u mix it with the warm water 1st. spelt flour is kinda sensitive as the protein is higher than usual flour, so dont stir too long.

lay baking paper in a loaf pan (mines about 30 x 11 x 8 cm) and fill the dough in there. not under, besides or somewhere else. IN THE FREAKIN PAN!

put that on in the cold (!) oven and bake it for 1 hour @ 200 °Celsius  (not fahrenheit u morons)
it says upper/lower heat.... but dunno how translate that right

SOOOO MY BREAD JUST FINISHED:

Why does your bread look like meatloaf? lol :P

because theres some real nutrition, not only fluffy crap :P

nice!

That looks amazing Mark!! Thanks so much for posting! I will go on the hunt for spelt flour!!

did u get that flour?? (yumm)

however    still i got some cheese
never try lower 1 , it tastes like old cheese + rodden apples
the upper 1 is yummmmmmmmmmmmmm


heres my fresh baked sunflower stuff + upper 1 + HOT
sauce from thailand