Session:Food Hacking: Cheese Rendez-vous
|Language|| en - English |
en - English
|Starts at||2017/12/28 19:00|
|Ends at||2017/12/28 20:30|
|Starts at||2017/12/28 20:30|
|Ends at||2017/12/28 22:00|
The cheese lovers already know, this is a must. Cultivated through event to event you will feel like in a stinky heaven! The "cheese tasting train" delivering the samples to you will be there so do not worry, no extra moves needed ...
Each session is open to 20 people max, please do sign in advance, you can just show up before the event, we will keep some walk in spots but do not relay on it, this is one of ours most popular events. If you can bring some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc that would be great. 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, check the table below and add it if you can.
As our other events it is donation based event, no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance). FHB will be getting the base selection of high quality cheeses with other samples surrounding, plus some basic condiments. Note that due to the interest in previous years we are going to run three sessions each one hour and half long.
So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present for sure but keep in mind that good half of the cheeses will be not listed here (before the event), they will just appear and they are worth of your attention!
List of cheeses
|Cheese name||Amount||Type of milk||Origin||Person bringing it||Note|
|Camembert de Normandie||750 g||raw cow milk||Normandie, Cotentin||Algoldor||local, high quality, organic, well aged|
|Tête de Moine||400 g||unpasteurized whole cow's milk||Bellelay, Switzerland||bigmac||https://en.wikipedia.org/wiki/Tête_de_Moine|
|'Grand cru' old dutch goat cheese||300 g||goat milk||Netherlands||bigmac||hard goat cheese, gouda style|
|'Forgotten' goat cheese||300 g||goat milk||Netherlands||bigmac||4 year old hard goat cheese, gouda style|
|'over-aged' gouda||300 g||cow milk||Netherlands||bigmac||100 week old dutch cheese|
|'truffel and mushroom' gouda||300 g||cow milk||Netherlands||bigmac||mild dutch cheese with summer truffel and other mushrooms|
|Murcia al vino||117 g||goat milk||Spain||bigmac||aged in wine|
|Camembert filled with truffle cream||300 g||cow milk||France||bigmac||Filled after ripening|
|Shopshire blue||200 g||cow milk||England||bigmac||blue veined cheddar|
|Morbier||200 g||cow milk||France||bigmac||firm farmers cheese with ash vein https://en.wikipedia.org/wiki/Morbier_cheese|
|Couronne cendree||200 g||raw goat milk||France||bigmac||coated in ashes of vines|
|Testun Al Barolo||200 g||sheep and cow milk||Italy||bigmac||aged in Barolo grape mush|
|Black truffle Pecorino||200 g||ewe's milk (sheep)||Sicily, Italy||bigmac||Pecorino laced with truffel|
|Roquefort||500 g||sheep milk||Roquefort sur Soulzon, Aveyron, France||Algoldor||high quality roquefort bought in France|
Don't forget - reserve yourself a seat for the tasting - buy the cheese perk in our crowd funding campaign! https://foodhackingbase.org/wiki/Crowdsourcing_fhb34c3