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Thread: Cheese. the rival thread.

  1. #31
    Join Date
    Jan 2005


    soup, you have enriched my life. thank you.

  2. #32
    Join Date
    Oct 2004


    Hell's bells.

  3. #33
    Join Date
    Oct 2004


    i brought some fucked up looking one today, dunno what it's called, it's french, it got some soft furry mouldy rind, and it's in some wooden case cos i'ts so runny. i like it.

  4. #34
    Join Date
    Oct 2004

    Default egyptian cheese

    soup's tales of sardinian cheese remind me of the favored egyptian cheese habit which involves wrapping up a parcel of regular egyptian feta known as 'gibni baida' - white cheese - then burying it in a warm place, such as ideally under a dungheap, or in an urban setting maybe the back of the airing cupboard, for several months.
    the resulting mass, when split open is light brown and i think somewhat runnier than how it started out, it can be transported, dung heap and all to the market where it is served by the shovel, & is extremely pungent
    sorry to say i forebore to test it as the odour was too intense for i

    i've searched on the web and have'nt yet found any sign ....but will update....

  5. #35
    Join Date
    Oct 2004

    Thumbs up cheese technology of developing countries

    ethiopia - When milk is cold, straw or fibre from false banana is introduced in the milk pot to serve as a sieve.
    syria - Chelal cheese it has a form of strings like spaghetti.
    bhutan -Churtsi has an external appearance of a stone.This type of cheese is said to be a medicine for colds and stomach troubles - but this has never been examined scientifically. The large flat slab of curd prepared from the soft cheese is smoked over the fire place in the farm gate huts. The product may last for several years
    There is no report of important traditional cheese-like products in Mali.

  6. #36
    Join Date
    Oct 2004


    have for some years been considering a doctoral thesis along these lines, but now see i've been pre-empted & shan't bother...

    however did enjoy a fine ewe's milk cheese on saturday night courtesy of st. john called ragstone:

    though from a small search on the internet it appears i may have been misled! it is in fact a goat's milk cheese

  7. #37
    simon silverdollar Guest


    Quote Originally Posted by luka
    i brought some fucked up looking one today, dunno what it's called, it's french, it got some soft furry mouldy rind, and it's in some wooden case cos i'ts so runny. i like it.
    that sounds like it's probably vacherin. you can put the whole wooden box into an oven and after 25 minutes or so it'll be ready for dipping bits of bread and stuff into, fondue style,

    i work in a cheese shop every saturday in clapham. it's wicked cuz i get to try a huge number of different cheeses. current top 5;

    1] ticklemore. king of goat's cheeses.
    2] isle of mull chedder. strong but oddly fruity.
    3] vignotte. creamy and mild and kind of lemony.
    4] comte. there's so many different flavours going on in good comte.
    4] pont l'eveque. this is like camembert but tastes slightly of white wine + green apples.

  8. #38
    Join Date
    Oct 2004

  9. #39
    Join Date
    Oct 2004

    Default received this awesome spam

    -------- Original Message --------
    Subject: Milk and Related Products
    From: Accord Management Consultants
    Date: Fri, February 11, 2005 4:42 pm


    We refer to Milk, the white GOLD! The following synopsis deals with
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    The livestock population of any country is its lasting wealth. Unlike
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    numbers and, with correct scientific management practices, quality.

    As the World enters an era of economic reforms, agriculture,
    the livestock sector, is positioned to be a major growth area. The fact
    that dairying could play a more constructive role in promoting rural
    welfare and reducing poverty is increasingly being recognized.

    Milk is considered by most Food Technologists and Nutritionists to be
    most complete food. It has all the nourishment required by all sections
    of the mankind - infants, growing children, youth, the middle-aged, old
    and the infirm. It has sufficient fats, proteins, sugars, and minerals.
    With advanced Dairy Technology and processing facilities, it is just
    about possible to derive a milk-based food product suitable for
    Diabetics, Hypertensives, Obese, Weak, Lactose-intolerant, etc.

    Milk can be processed into many types of products:

    · Skimmed Milk: having NIL fat
    · Double-toned Milk: having 1.5% fat
    · Toned Milk: having just 3.0% fat
    · Standardized Milk: having 4.5% fat
    · Whole (Full Cream) Milk: having 6.0% fat
    · Flavored Milk
    · Acidophilus Milk
    · Ice creams
    · Yogurts
    · Cheese
    · Butter
    · Ghee
    · Milk Powders
    · Desserts
    · Puddings
    · Custards
    · Sauces
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    · Nectars
    · Sherbets
    · Shakes

    Several areas of the dairy industry can be strengthened by the induction
    of state-of-the-art technologies from overseas. Those who bring in new
    technologies stand to benefit the most. To make the best out of the
    present situation, the following areas require immediate remedial action
    on the part of dairy entrepreneurs:
    · Raw milk handling needs to be upgraded in terms of physico-chemical
    and microbiological attributes of the milk collected. The use of
    clarification and bactofugation in raw milk processing can help improve
    quality of the milk products.
    · Better operational efficiencies are needed to improve yields, reduce
    waste, minimize fat/protein losses during processing, control production
    costs, save energy and extend shelf life. The adoption of Good
    Manufacturing Practices (GMP) and HACCP would help manufacture milk
    products conforming to international standards and thus make their
    exports competitive.
    · Latest packaging technology can help retain nutritive value of the
    packaged products and extend their shelf life. For proper storage and
    transportation, an adequate Cold Chain needs to be put in place.

    We present below a SWOT Analysis for the Dairy Industry in general:

    · Demand profile: Absolutely optimistic.
    · Margins: Quite reasonable, even on packed liquid milk.
    · Flexibility of product mix: Tremendous. With balancing equipment, you
    can keep on adding to your product line, as mentioned above.
    · Availability of raw material: Abundant. Presently, more than 80 per
    cent of milk produced is flowing into the unorganized sector, which
    requires proper channelization.
    · Technical manpower: Professionally trained, technical human resource
    is available from India and elsewhere.
    · Perishability: Pasteurization has overcome this weakness partially.
    UHT gives milk long life. Surely, many new processes will follow to
    improve milk quality and extend its shelf life.
    · Lack of control over yield: Theoretically, there is little control
    over milk yield. However, increased awareness of developments like
    embryo transplant, artificial insemination and properly managed animal
    husbandry practices, coupled with higher income to rural milk producers
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    · Logistics of procurement: Woes of bad roads and inadequate
    transportation facility make milk procurement problematic. But with the
    overall economic improvement, these problems would also get solved.
    · Problematic distribution: Yes, all is not well with distribution. But
    then if ice creams can be sold virtually at every nook and corner, why
    can't we sell other dairy products too? Moreover, it is only a matter of
    time before we see the emergence of a cold chain linking the producer to
    the refrigerator at the consumer's home!
    · Competition: With so many newcomers entering this industry,
    competition is becoming tougher day by day. But then competition has to
    be faced as a ground reality. The market is large enough for many to
    carve out their niche. Opportunities:
    "Failure is never final, and success never ending". Dr Kurien, the
    Father of the milk revolution (Operation Flood) in India bears out this
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    threats. He met failure head-on, and now he clearly is an example of
    'never ending success'! If dairy entrepreneurs are looking for
    opportunities the following areas must be tapped:
    · Value addition: There is a phenomenal scope for innovations in product
    development, packaging and presentation. Given below are potential areas
    of value addition:
    o Steps should be taken to introduce value-added products like sweetened
    mish, ice creams, local cheese, flavored milk, dairy sweets, etc. This
    will lead to a greater presence and flexibility in the market place
    along with opportunities in the field of brand building.
    o Addition of cultured products like yogurt and cheese lend further
    strength - both in terms of utilization of resources and presence in the
    market place.
    o A lateral view opens up opportunities in milk proteins through casein;
    caseinates and other dietary proteins, further opening up export
    opportunities o Yet another aspect can be the addition of infant foods,
    geriatric foods and nutritionals.
    · Export potential: Following the new GATT treaty, opportunities will
    increase tremendously for the export of agro-products in general and
    dairy products in particular.

    Milk vendors, the un-organized sector: Today milk vendors are occupying
    the pride of place in the industry. Organized dissemination of
    information about the harm that they are doing to producers and
    consumers should see a steady decline in their importance.
    The study of this SWOT analysis shows that the 'strengths' and
    'opportunities' far outweigh 'weaknesses' and 'threats'. Strengths and
    opportunities are fundamental and weaknesses and threats are transitory.
    Any investment idea can do well only when you have three essential
    ingredients: entrepreneurship (the ability to take risks), innovative
    approach (in product lines and marketing) and values (of
    The Dairy industry has been attracting a large number of entrepreneurs.
    Their success in dairying depends on factors such as an efficient yet
    economical procurement network, hygienic and cost-effective processing
    facilities and innovativeness in the market place. All that needs to be
    done is: to innovate; convert products into commercially exploitable
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    Cell: 09833009859
    ... perhaps becos of my extensive dairy expertise as shown on this thread?
    my 1st job was milkman, er milkboy.

  10. #40
    Join Date
    Oct 2004


    Quote Originally Posted by simon silverdollar
    that sounds like it's probably vacherin. you can put the whole wooden box into an oven and after 25 minutes or so it'll be ready for dipping bits of bread and stuff into, fondue style,

    i work in a cheese shop every saturday in clapham. it's wicked cuz i get to try a huge number of different cheeses. current top 5;

    1] ticklemore. king of goat's cheeses.
    2] isle of mull chedder. strong but oddly fruity.
    3] vignotte. creamy and mild and kind of lemony.
    4] comte. there's so many different flavours going on in good comte.
    4] pont l'eveque. this is like camembert but tastes slightly of white wine + green apples.
    i envy your job very much, does it sell uk cheeses too?

    cheese is an odd thing, the only cheese that could be made during ww2 was cheddar cos it was universally liked and easy to make.
    it was called rational cheese too which is very funny.

  11. #41
    Join Date
    Oct 2004


    i got some vacherin today. i weren't that. the one got was more fucked up looking and much more runny. had a much more powerful taste too. sharp. weird stuff. everyone hated it except me.

  12. #42
    Join Date
    Oct 2004


    epoisses... maybe

  13. #43
    Join Date
    Feb 2005


    What's the cheese with the live maggots? One of my mates turned up to work with some, was spooning it into his gob.... vile. But the maggots had long-since left. How he got it through customs I'll never know.

    Got it... Casu Marzu.

  14. #44
    Join Date
    Oct 2004



    i've made a deal with myself to try a couple of new cheeses a month from the italian deli down the road. they have a big case full of ones i've never had. i started off a bit tame yesterday just to get in the groove. Cambazola with nice blue modly bits because I'd been craving one and a dutty little Camembert, not the poseur-Brie type but a stank beige one with a slightly offputting aftertaste. just what i was after. i tucked in with some tetrapak wine (which i'm also trying out - save the cork trees and that) while i watched one of the good, old law & orders that they're showing on bravo these days.

    thinking next week i might pick up one of the riskier looking ones at the cheese shop in the market. not sure where to find blackmarket varieties in town.
    Last edited by nomos; 17-03-2006 at 02:53 AM.
    BOOK: sound/bodies // paul.autonomic »»

  15. #45
    Join Date
    Oct 2004


    Aylin Cakiroglu This has been the best immersive art installation in 2017, if not this century. The creative genius of the team that managed to evoke this extraordinary experience of feelings of loss, greed, alienation, and anger can only be admired. The giant cheeseboard dismantled preconceived materialistic expectations in the post truth era and makes us look into the ugly mirror of hyper consumerism. In a time where nothing is certain and values are being redefined, the hiatus between preconceptions and corporeality lies at the heart of modern capitalist society’s struggle with humanity.
    Finding yourself trapped in a seemingly endless queue for limited resources sets the scene, and it is not long before you find yourself confronted with your own ugly impulse to advance to the top at the expense of others. This alienation with ‘the others’ is reinforced by oppressively crowded spaces, where the masses are directed by victims of the gig economy through a nightmarish labyrinth of crowds and queues and will leave you utterly disorientated. Using the symbolism of cats and mice as uniforms for the workers on the lowest rang of society is maybe too obvious but left us with a feeling of understanding the degradation of people we hold accountable for the mistakes of the powerful.
    The dramatic walk out of the DJs and mice evoked a powerful and lasting experience of disenfranchisement and alienation. The giant cheeseboard not only provided a unique experience during the performance but made its mark by creating a meta-reality with lasting impact by projecting an alternative interpretation of the event and thus amalgamating capitalism, post-truth and alternative facts into an impressive experience that will stay with you for a long time.
    regarding this

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