Page 1 of 3 123 LastLast
Results 1 to 10 of 28

Thread: What are the cheeses from your country?

  1. #1
    Veteran Member Apricity Funding Member
    "Friend of Apricity"

    Laly's Avatar
    Join Date
    Jan 2015
    Last Online
    @
    Location
    Youkali
    Meta-Ethnicity
    Quintessential Western Euro
    Ethnicity
    Portuguese, Walloon, Flemish, Dutch, German, Luxembourgish, English
    Country
    European Union
    Politics
    Lazy housewife
    Hero
    Oblomov
    Religion
    oblomovchtchina
    Gender
    Posts
    3,466
    Thumbs Up
    Received: 5,918
    Given: 4,927

    5 Not allowed!

    Default What are the cheeses from your country?

    Please tell us about the cheeses from your country. Is there a real "cheese culture" in your country? What place does cheese have in the culinary culture of your people? Do you eat cheese made with raw milk?
    Last edited by Laly; 01-25-2022 at 05:23 PM.

  2. #2
    Aging Tom Cat Apricity Funding Member
    "Friend of Apricity"

    Mopi Licinius Crassus's Avatar
    Join Date
    Mar 2014
    Last Online
    @
    Location
    chester
    Meta-Ethnicity
    Iberian, Celtic, Germanic
    Ethnicity
    caucasian
    Ancestry
    Northern England, SE Ireland, Northern Ireland, Castilla Spain
    Country
    England
    Y-DNA
    R-DF27 (R1b1a2a1a2a) R-Y3267
    mtDNA
    H6A1B
    Gender
    Posts
    4,832
    Thumbs Up
    Received: 4,905
    Given: 10,158

    1 Not allowed!

    Default

    cheddar

    ppl in Britain eat loads of cheese and other diary products

    big cheese country
    Last edited by Mopi Licinius Crassus; 01-24-2022 at 06:36 PM.

  3. #3
    Banned
    Join Date
    May 2021
    Last Online
    02-26-2022 @ 06:31 PM
    Location
    Melbourne
    Ethnicity
    Unique
    Country
    Australia
    Y-DNA
    R-M222
    Taxonomy
    North Atlantid
    Gender
    Posts
    4,962
    Thumbs Up
    Received: 7,345
    Given: 9,352

    1 Not allowed!

    Default

    my family came from Cuyavia, so bow down
    Najstarszy europejski ser pochodzi z Polski / The oldest European cheese comes from Poland

    https://www.polskieradio.pl/23/266/A...hodzi-z-Polski

    and in English: https://www.nature.com/articles/nature.2012.12020

  4. #4
    Veteran Member alnortedelsur's Avatar
    Join Date
    Jan 2013
    Last Online
    Today @ 07:34 AM
    Location
    In the basement of my mom
    Meta-Ethnicity
    Mostly Euro Latin American
    Ethnicity
    Venezuelan Spanish
    Ancestry
    Mostly Spanish, some Italian, some Amerindian (6-7%), some minor SSA (4-5%)
    Country
    Spain
    Y-DNA
    J-M267
    mtDNA
    H
    Taxonomy
    Either Alpinized North Atlantid or Brunn
    Politics
    Right Nationalist
    Religion
    Agnostic
    Gender
    Posts
    24,626
    Thumbs Up
    Received: 19,440
    Given: 36,803

    2 Not allowed!

    Default

    Manchego cheese, from Castilla La Mancha, Spain:



    Venezuelan queso de mano:

    My Updated 23andme Results (2021)
    My Updated AncestryDNA Results (2022)
    My Global25 Coordinates (2020)
    An Epic Thread about me opened by Profield
    Quote Originally Posted by Profileid View Post
    Just in case anyone was wondering
    Quote Originally Posted by aherne
    You don't pass in Europe. Amerindian admixture is evident (castizo or harnizo)...

  5. #5
    Veteran Member Apricity Funding Member
    "Friend of Apricity"

    Laly's Avatar
    Join Date
    Jan 2015
    Last Online
    @
    Location
    Youkali
    Meta-Ethnicity
    Quintessential Western Euro
    Ethnicity
    Portuguese, Walloon, Flemish, Dutch, German, Luxembourgish, English
    Country
    European Union
    Politics
    Lazy housewife
    Hero
    Oblomov
    Religion
    oblomovchtchina
    Gender
    Posts
    3,466
    Thumbs Up
    Received: 5,918
    Given: 4,927

    1 Not allowed!

    Default

    Quote Originally Posted by Arūnas View Post
    my family came from Cuyavia, so bow down
    Najstarszy europejski ser pochodzi z Polski / The oldest European cheese comes from Poland

    https://www.polskieradio.pl/23/266/A...hodzi-z-Polski

    and in English: https://www.nature.com/articles/nature.2012.12020
    Ciekawe! Tego nie wiedziałam!

  6. #6
    Veteran Member Apricity Funding Member
    "Friend of Apricity"

    Laly's Avatar
    Join Date
    Jan 2015
    Last Online
    @
    Location
    Youkali
    Meta-Ethnicity
    Quintessential Western Euro
    Ethnicity
    Portuguese, Walloon, Flemish, Dutch, German, Luxembourgish, English
    Country
    European Union
    Politics
    Lazy housewife
    Hero
    Oblomov
    Religion
    oblomovchtchina
    Gender
    Posts
    3,466
    Thumbs Up
    Received: 5,918
    Given: 4,927

    2 Not allowed!

    Default

    I have found a site evoking an emblematic cheese for most European countries (https://europeisnotdead.com/).

    Portugal

    Serra da Estrela



    The history of Serra da Estrela cheese, which has been recorded since the 16th century, is closely connected with the history of mountain towns, shepherds and mountain life. With a buttery or dry dough, yellow colour and intense flavour, Serra da Estrela cheese is made exclusively with milk from the Bordaleira breed of sheep. Even when runny, it’s never sloppy: the production of this delicious cheese has to follow rigorous rules. Mostly made between November and March, it needs to mature for at least thirty days. The texture of the paste varies depending on age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. You should definitely try it: it’s delicious with a piece of bread.

    Spain

    Manchego



    La Mancha region in Spain is home not only to literary hero Don Quixote, but also to Spain’s equally legendary cheese. Manchego is to Spain what cheddar is to England, favoured by connoisseurs and novices alike. Made from the milk of Manchego sheep, which graze on the plains of south central Spain, its texture and flavor vary massively depending on how long it has been aged, from a salty and smooth semi curado to a crystallized and spicy curado. It is often served all on its lonesome in thin triangles, allowing the pure flavor of this storied cheese to shine. History lovers note: it is believed that cheese similar to modern-day Manchego has been produced in this region from the same race of sheep since the Bronze Age. Thousands of years later, Manchego has become easily the most famous Spanish cheese both within the country and abroad.

    France

    Camembert



    Back in the old days, an exasperated Charles De Gaulle complained about the difficulty of the French Presidency: “How can anyone govern a nation that has 246 different kinds of cheese?”. He was not totally wrong: France is home of a great variety of cheeses and is often portrayed as the “nation of stinky cheeses”. So let’s face it: picking just one is fraught with controversy. To avoid trouble with the Corsican or Basque mafia, I’ll opt for the most obvious consensus choice: the Camembert – the famously soft, creamy cow’s milk cheese. Originally from Normandy, the Camembert is actually made of the catchily-named ingredients diacetyl, 3-methylbutanal, methional, 1-octen-3-ol and 1-octen-3-one, phenethyl acetate, 2-undecanone, δ-decalactone, butyric acid, and isovaleric acid… Well, if you are no scientist: just taste it with a piece of French baguette, it’s delicieux!

    Iceland

    Skyr



    With a population just over 300,000, Iceland consumes more cheese, butter, and milk than other western nation. Icelanders enjoy in particular Skyr, a kind of mildly-flavored strained yoghurt. Skyr was brought from Norway to Iceland more than 1100 years ago, and though the tradition died out in most of Scandinavia, it lived on in Icelandic culture where it is traditionally served cold with milk and a topping of sugar. Skyr is mentioned in a number of mediaeval Icelandic sources, including the separate Sagas of Egil and Grettis. It may be used in a traditional Icelandic dish called hræringur (meaning “stirred” or “made by stirring”) which consists of roughly equal amounts of skyr and porridge. It is often mixed with jam or fruit for a dessert, with prepared fish for dinner, or with cereals for breakfast.

    Ireland

    Dubliner



    Could you name me a cheese which bears the name of a city but actually comes from another? I bet you can see what’s coming… The Dubliner cheese is named after the city of Dublin, although it is ironically made in Cork. Ireland’s favourite cheese combines the sharpness of mature Cheddar with the buttery sweetness of Parmigiano. As opposed to a sharp cheddar, Dubliner is matured for 12 months; it has a hard texture, and a robust flavor somewhat sweet, somewhat nutty – a diversity of tastes that could only come from a natural cheese made from the milk of grass-fed cows. Renowned for its high quality dairy sector, pristine grazing lands and clean air, Ireland is a natural destination for top notch cheesemaking.

    United Kingdom

    Cheddar



    This is probably the most popular cheese in the world; and, in the UK, accounts for 51% of the market. This relatively hard, off-white or orange, sometimes sharp-tasting cheese originated in Somerset around the late 12th Century and took its name from the caves in the town of Cheddar that the product was stored in. Don’t tell the Brits, but it is said that Romans may have brought the recipe to the island from the Cantal region of France. Zut alors! The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as “close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut”. Back in the day, it’s said US President Andrew Jackson once held an open house party at the White House at which he served a 640-kg block of Cheddar cheese. Something to get your teeth into.
    Last edited by Laly; 01-25-2022 at 06:30 PM.

  7. #7
    Veteran Member
    Apricity Funding Member
    "Friend of Apricity"

    Celestia's Avatar
    Join Date
    Feb 2019
    Last Online
    @
    Ethnicity
    Cajun
    Ancestry
    Anglo Cajun
    Country
    United States
    Gender
    Posts
    13,824
    Thumbs Up
    Received: 24,068
    Given: 15,883

    3 Not allowed!

    Default



    We have this atrocity lol
    Attached Images Attached Images
    What’s done in darkness will come to light

  8. #8
    Banned
    Join Date
    May 2021
    Last Online
    02-26-2022 @ 06:31 PM
    Location
    Melbourne
    Ethnicity
    Unique
    Country
    Australia
    Y-DNA
    R-M222
    Taxonomy
    North Atlantid
    Gender
    Posts
    4,962
    Thumbs Up
    Received: 7,345
    Given: 9,352

    1 Not allowed!

    Default

    Quote Originally Posted by Laly View Post
    Ciekawe! Tego nie wiedziałam!
    btw.,

    liliput wielkopolski


    https://pl.wikipedia.org/wiki/Liliput_(ser)

  9. #9
    Veteran Member Apricity Funding Member
    "Friend of Apricity"

    Laly's Avatar
    Join Date
    Jan 2015
    Last Online
    @
    Location
    Youkali
    Meta-Ethnicity
    Quintessential Western Euro
    Ethnicity
    Portuguese, Walloon, Flemish, Dutch, German, Luxembourgish, English
    Country
    European Union
    Politics
    Lazy housewife
    Hero
    Oblomov
    Religion
    oblomovchtchina
    Gender
    Posts
    3,466
    Thumbs Up
    Received: 5,918
    Given: 4,927

    0 Not allowed!

    Default

    Norway

    Brunost



    What can you eat to keep you warm amid the fjords, served in thin slice on rye toast or crisp bread? Some Norwegian Brunost, of course! It is a sweet, dense brown whey cheese which gets its colour and fudge-like texture from the slow simmering process which allows the milk sugars to caramelise. A low-fat variant is made by increasing the proportion of whey to milk and cream. To the uninitiated, the taste of Brunost can come as quite a shock. It has a slightly salty and surprisingly sweet flavour – with just a hint of goat. Brunost has been made in Norway for centuries and like most traditional Norwegian food it harks back to a time when the country was relatively poor. Usually the whey is thought of as a by-product of cheesemaking proper, and not for human consumption on its own, but the wily Norwegians found good use for it: not least as another welcome source of protein.

    Sweden

    Västerbottensost



    Even the name of this cheese is a mouthful! Hard to say at the best of times – still less while you’re having a taste – Västerbottensost, named after the Västerbotten region of Sweden, is a hard cow’s milk cheese with tiny eyes or holes and a firm, granular texture. Many Swedish people consider it the king of cheeses and demand for it has often outstripped the limited supply. For this reason, it is roughly twice as expensive as other types of aged cheese. According to one light-hearted legend, Västerbotten cheese was invented in the 1870s by a dairy maid, Eleonora Lindström. It is said that she was left alone to stir the curd of a traditional cheese but was interrupted by her lover. Today, the amorous interruption is entirely optional – but the alternating periods of heating and stirring of the curdling milk are essential, producing a Västerbottensost anyone would have the hots for.

    Finland

    Leipäjuusto



    It squeaks in the mouth when you chew it! That’s actually what it’s called in English – the Finnish squeaky cheese. Leipäjuusto is a very mild, almost bland fresh cheese made from a cow’s beestings – the rich milk from an animal that recently calved. It can be made also from reindeer or even goat’s milk. Finns love to serve it with coffee and pineapple, or cut into several pieces and put in a mug onto which they pour coffee. Alternatively, they put a chunk of it on bread with dill pickles and ham on top. The cheese is called ‘Leipäjuusto‘ (bread cheese) or ‘Juustoleipa‘ (cheese bread) since it is ‘toasted’ during its preparation. It generally contains about 20 to 22% milk fat while today’s lighter versions contain about 12%. Traditionally, people used to let leipäjuusto dry out completely, at which point it can be stored for several years.

    Denmark

    Danablu



    Erm… “Danablu”… “Danablu”… What a strange name for a very popular and wonderful cheese! The name is, logically enough, merely short for ‘Danish Blue Cheese’, a contraction cannily coined by its creator, cheese pioneer Hanne Nielsen, who established a cheese production plant in the 1850s and set out to make the first Danish blue cheese inspired by the French Roquefort. Over a ten year period he experimented with bread moulds and milk homogenisation and – in 1874 – eventually struck gold. Or, rather, struck blue. He ended up with a uniquely Danish blue cheese – smooth, creamy, not so crumbly that it could not be cut. His Danablu has a beautiful appearance with regular blue-green veining throughout the milk-white paste. The taste is buttery, tangy and salty, though without as sharp a flavour as Roquefort or Gorgonzola.

    The Netherlands

    Gouda



    You’re likely to find Gouda cheese on the menu in the Netherlands morning, noon and night. Gouda is the most popular cheese exported by the Netherlands, and is known for its mild, almost sweet flavour. It is also one of the most popular and versatile cheeses worldwide, named after the town of Gouda in southern Holland – one of those towns which, in the Middle Ages, gained exclusive rights to cheese weighing and selling. Just to get things straight, Gouda is not pronounced “goo-da”. The Dutch “g” is a tricky beast: it’s a guttural sound much like clearing your throat (I know – delightful); or, if that’s not quite working, replace the guttural “g” with a softer “h”. For the “ou,” think “Ouw! I stubbed my toe.” The “da” is straightforward. Now try it all together: “(G)h-ouw-da!”. (Preferably after you swallow).

  10. #10
    Veteran Member Apricity Funding Member
    "Friend of Apricity"

    Laly's Avatar
    Join Date
    Jan 2015
    Last Online
    @
    Location
    Youkali
    Meta-Ethnicity
    Quintessential Western Euro
    Ethnicity
    Portuguese, Walloon, Flemish, Dutch, German, Luxembourgish, English
    Country
    European Union
    Politics
    Lazy housewife
    Hero
    Oblomov
    Religion
    oblomovchtchina
    Gender
    Posts
    3,466
    Thumbs Up
    Received: 5,918
    Given: 4,927

    1 Not allowed!

    Default

    Quote Originally Posted by Celestia View Post


    We have this atrocity lol
    I see that the fact it's pasteurized is highlighted. Interesting! Do you eat cheese made with raw milk?

Page 1 of 3 123 LastLast

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Similar Threads

  1. Queijos de Portugal/Cheeses of Portugal
    By Rouxinol in forum Portugal
    Replies: 17
    Last Post: 12-24-2021, 02:12 AM
  2. Replies: 20
    Last Post: 08-23-2021, 04:40 PM
  3. Favourite Cheeses
    By YeshAtid in forum Food
    Replies: 61
    Last Post: 08-29-2020, 03:12 AM
  4. Replies: 2
    Last Post: 02-20-2019, 01:50 AM
  5. Cheeses of Mercia
    By Wulfhere in forum Food
    Replies: 11
    Last Post: 10-06-2011, 07:10 AM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •