| Description
|
This is our "classic". We gather cheeses and ourselves around them, some wine, olives and just enjoy!
|
| Website(s)
|
|
| Type
|
Meeting
|
| Kids session
|
No
|
| Keyword(s)
|
food, drink
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| Tags
|
cheese, Foodhackingbase, tasting
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| Processing assembly
|
Foodhackingbase
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| Person organizing
|
Algoldor
|
| Language
|
cs - Czech, en - English, es - Spanish / Castilian cs - Czech, en - English, es - Spanish / Castilian
|
| Other sessions...
|
| Subtitle
|
Centro Sociale located event - Session 1
|
| Starts at
|
2015/12/29 21:00
|
| Ends at
|
2015/12/29 22:00
|
| Duration
|
60 minutes
|
| Location
|
Foodhackingbase
|
| Subtitle
|
Centro Sociale located event - Session 1
|
| Starts at
|
2015/12/29 22:00
|
| Ends at
|
2015/12/29 23:00
|
| Duration
|
60 minutes
|
| Location
|
Foodhackingbase
|
| Subtitle
|
Centro Sociale located event - Session 3
|
| Starts at
|
2015/12/29 23:00
|
| Ends at
|
2015/12/30 00:00
|
| Duration
|
60 minutes
|
| Location
|
Foodhackingbase
|
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!
Each session is open to 20 people max, please do sign in advance, you can just show up before the event but if we are full we are full and we usually are full. You are highly recommended to bring some specific local or extraordinary cheeses or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc. 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 would come handy too. This event is donation based no one turned away for lack of funds. FHB will be getting some high quality cheeses to put together the basic selection with other samples surrounding it and some basic condiments so please donate so we can end up in plus because money from this event will help to cover our expenses to participate at 32c3. Note that due to the interest in previous years we are going to run three sessions each one hour long.
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 unfortunately usually over 80% will be not listed here they will just appear and they are worth of your attention!
Please sign in to participate in this tasting event, spots are limited, first come, first served.
| Cheese Name
|
Amount (g)
|
Country of origin
|
Person Bringing it
|
Notes
|
| Olomoucké tvarůžky
|
300 g
|
Czech Republic
|
Algoldor
|
Very stinky, strong flavour but delicious!
|
| Hermelin
|
200 g
|
Czech Republic
|
Algoldor
|
Similar to Camabert, very popular in Czech Republic.
|
| Orsières
|
250 g
|
Switzerland
|
yms
|
Hard cheese (cow milk) from the Valais region
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| Tomme vaudoise
|
100 g
|
Switzerland
|
yms
|
Soft cheese (cow milk) from the Vaud region
|
| Gruyère
|
150 g
|
Switzerland
|
Maximilien
|
Hard cheese (cow milk) from the Fribourg region. One of the most well known cheeses in/from Switzerland.
|
| Bouchons apéro
|
100 g
|
Switzerland
|
Maximilien
|
Hard cheese (cow milk) from the Vaud region with added ramsons, black pepper and salt. These are bite-sized appetizers, not really a traditional cheese.
|
| Tomme vaudoise
|
100 g
|
Switzerland
|
Maximilien
|
Soft cheese (cow milk) from the Vaud region with added ramsons
|
| Tête de Moine
|
400 g
|
Switzerland
|
Awesomejohn
|
Hard cheese (cow milk) from the Jura region, I take my Girolle to make "rosettes" of Tête de Moine.
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| Leipäjuusto
|
335 g
|
Finland
|
Kliment+Chikie
|
Hard to explain, soft and squeaky, see wikipedia page
|
