Session:Cheese Rendezvous
| Description | Selection of delicious cheeses and condiments for you! |
|---|---|
| Website(s) | https://foodhackingbase.org/wiki/Cheesetasting ccccamp2019 |
| Type | Workshop |
| Kids session | No |
| Keyword(s) | social, food, drink |
| Tags | cheese, tasting, fermentation, Food Hacking Base |
| Processing village | Village:Foodhackingbase |
| Person organizing | User:Algoldor |
| Language | en - English |
Other sessions...
| |
| Subtitle | Session I. |
|---|---|
| Starts at | 2019/08/21 20:00 |
| Ends at | 2019/08/21 22:00 |
| Duration | 120 minutes |
| Location | Village:Foodhackingbase |
| Subtitle | Session II. |
|---|---|
| Starts at | 2019/08/23 20:00 |
| Ends at | 2019/08/23 22:00 |
| Duration | 120 minutes |
| Location | Village:Foodhackingbase |
.
To secure spot on tasting session I. Day 1, 20h00 please sign in here.
To secure spot on tasting session II. Day 3, 20h00 please sign in here.
If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged Camembert :-))!
Each session is open to 20 to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine, well all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. This is serious, you may be not present when we prepare the treat and than we are kind of done, we have quite often around 50% of unidentified cheeses and it is actually not so much fun to present them because you are just missing a big part of the story. The best would be of course to add short description to our wiki (please check the sample below). FHB will be getting some of the main high quality cheeses to offer basic selection with other samples surrounding it, plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions each one close to two hours long.
This event is based on donation at your will no one turned away for lack of funds.
So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!
List of possible candidates
| Cheese Name | Amount | Country of origin | Person Trafficking it | Notes |
|---|---|---|---|---|
| Camembert de Normandie | 500 g | France, Normandie | Algoldor | Good quality small scale production Camembert, bio, cow milk. |
| Moliterno al tartufo Truffle cheese | 400-500 g | Italy | IkMaak | As tasted on the latest Camps and Congress :) |
| Mimolette | 200 g | France | Algoldor | Variety "vieille/old", Orange from annatto, cow milk, from Lille. |
| Comté | 400 g | France | Algoldor | Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production |
| Roquefort | 400 g | France | South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon. | |
| Beer chese | 1000 g | Germany | Mr.Filex | From a small cheese dairy in OWL, Germany. Light taste. Made with beer and cow milk. |
| Hartmanns Hartkäse Natur | 7000 g | Germany | Teichhofer | From my own small cheese dairy in BW, Germany. Made with milk from my own cows . Tilsiter style |
| Hartmanns Hügelkäse | 7000 g | Germany | Teichhofer | From my own small cheese dairy in BW, Germany. Made with milk from my own cows. Mountain cheese style |
IkMaak will bring a selection of 12+ cheeses, information will be added as time allows, or if help is provided.
