Dutch cheese pokes holes in Swiss bragging rights

[PA5COR]

http://news.yahoo.com/dutch-cheese-pokes-holes-swiss-bragging-rights-035630714.html

The World Champion Cheese Contest sold out of all 400 tickets in the first year they were offered; the artisan cheese competition has become another way for foodies to outdo one another in the pursuit of local, sustainable and handcrafted fare.The contest, held every two years in Madison, typically draws more than 2,000 entries from nearly two-dozen nations. Usually only the judges taste the cheese, but this year's ticketholders sampled 15 of the top entries while they mingled with Wisconsin cheesemakers and the international panel of judges.


The spectators witnessed a mild upset in the judging. Swiss cheesemakers had won the past three contests, and comprised two of the top three finalists this year. But it was a low-fat Gouda named Vermeer from Friesland Campina, a company based in Wolvega, Netherlands, that took top honors.
The company didn't have any representatives in Wisconsin, but will receive its formal award at a banquet in Madison next month.
Dutch judge Peter Piersma woke up the cheesemaker's plant manager, Piet Nederhoed, with a phone call. It was about 1 a.m. Holland time.
"I got him out of bed so he was a little quiet, but then he got very excited," Piersma said.
Dan Konz, a cheese grader from Minnesota, said the winning Vermeer stood out for its "nice, smooth, clean flavor. It had nice body and mouth-feel. A very clean taste."

Wolvega is actually quite close to my city.

Damn Dutch...:shock::mrgreen:

[KK4AMI]

Nothing catches my attention faster than "low fat" , "good tasting and cheese in the same sentence. Is Friesland Campina selling it over here or just competing? I do love gouda!

[KK4AMI]

Never mind! I tracked down over 1900 cartons of the stuff in Jersey or Neeewww Yoooork City!

http://www.importgenius.com/suppliers/frieslandcampina

[WØTKX]

Creamy Velveeta thighs, anyone?

http://blogs.artinfo.com/lacmonfire/files/2011/09/Ramos-Velveeta.png

[K7SGJ]

Creamy Velveeta thighs, anyone?

http://blogs.artinfo.com/lacmonfire/files/2011/09/Ramos-Velveeta.png



I don't always have cheese, but when I do, I like it warmed up and smeared all over my buns.

[KK4AMI]

I certainly don't mind the woman staying, but that cardboard concoction does not deserve to be mentioned in a thread about "Cheese"!

[PA5COR]

1900 CARTONS COULD SERVE YOU A LONG TIME :o

[KB3LAZ]

I dont really know much about cheese. I can probably name the types I have had on two hands and the types I have liked on one. So, lets give it a shot.

Colby, monterey jack, colby-jack. swiss, mozzarella, provolone, Parmesan. Well those are what I have had and like. Others I have had that a dont like are, Blue, Cheddar, and goats cheese. I dont recall ever having anything else.

Though, in less than two months I will be doing cheese sampling in northern Spain. That sure will be an event. Ofc, this is part of a tour. On another day it will be Wine, and another will be cider.

[NQ6U]

I dont really know much about cheese. I can probably name the types I have had on two hands and the types I have liked on one.


What, no Wensleydale?

http://www.topappreviews101.com/ipappimg/10216/wallace-gromit-the-last-resort-for-ipad-screenshot-2.jpg

[KK4AMI]

I dont really know much about cheese. I can probably name the types I have had on two hands and the types I have liked on one. So, lets give it a shot.

Colby, monterey jack, colby-jack. swiss, mozzarella, provolone, Parmesan. Well those are what I have had and like. Others I have had that a dont like are, Blue, Cheddar, and goats cheese. I dont recall ever having anything else.

Though, in less than two months I will be doing cheese sampling in northern Spain. That sure will be an event. Ofc, this is part of a tour. On another day it will be Wine, and another will be cider.

We like to instruct on the Food Channel

http://www.cheesefromspain.com/CFS/Portada.htm

Add a good Spanish Wine and umm umm!

[KB3LAZ]

Seems many of you were correct. There is some good cheese here. My new love affair, Manchego. It is so yum. It comes in different varieties too. Hard, medium, and soft. Which from what I read has to do with the aging process. Also, you can get it made via cow milk, sheep milk, or goat milk.

Also, as others have said, goat cheese is good. I must have just had some cheap cheese before. =)

[PA5COR]

There are a gazillion kinds of cheese in the EU.
I mostly prefer the locally made cheese, even direct from farmers, made the old way, no factory involved, bit pricier, but much more tastier.

Good to see you enjoying yourself ;)

[KB3LAZ]

We by as much Dutch cheese as we do Spanish. In fact there is a Dutch market here, I fully enjoy it.

[WØTKX]

NSFW, for language...

http://youtu.be/Eubi9YI2dKE


http://youtu.be/Eubi9YI2dKE

[KK4AMI]

Seems many of you were correct. There is some good cheese here. My new love affair, Manchego. It is so yum. It comes in different varieties too. Hard, medium, and soft. Which from what I read has to do with the aging process. Also, you can get it made via cow milk, sheep milk, or goat milk.

Also, as others have said, goat cheese is good. I must have just had some cheap cheese before. =)

Just be wary of cheeses that are displayed under a glass bell jar in Europe. Those are the ones that usually carry a foul odor. Some stink so bad, they would send a skunk running for the hills :)

[KA9MOT]

In 2005 I picked up a load of Bulk Mozzarella in California. I delivered it to a company in Wisconsin. I asked what they were going to do with 45,000 pounds of mozzarella (That's allot of lasagna and pizza) and they guy told me they were going to portion, and package as Wisconsin Cheese......

Thins aren't always what they seem.......

[PA5COR]

Gouda, Beemster, Edam and other cheeses aren't made in those places as well, they can be made in Germany as well, they have to comply with the original formulam, strain of bacteria and the way it is made, but the end product do taste alike, but that is why i pefer buying from the farmer 10 miles away that has a very small cheese makery here, just making 10 cheeses a week ( large ones) but very tasty.
If i'm in a hurry, we here have in the small rural city a specialist cheese shop, but then i mostly tend to overbuy......too many good cheeses to taste, but then my wif and kid also like cheese.
They prefer Brie or Camembert, Port Salut, Marolles, Rocquefort, Boursin, and Rocamadour which we first tasted on one of our hollidays in the Midi Pyrenees in France, made from goat milk.

Just a selection, when we are in another part we try the local cheeses too.
My Father in law adn his wife just went with their camper on holliday for the next 7 months travelling through Europe and they will come up with new things to taste...

[NQ6U]

I haven't found a decent brie since I moved outta the big city boho neighborhood and into the 'burbs. This place is Dullsville, man.

[KB3LAZ]

The brie is good here.

[kf0rt]

You puttin' on the kilogrammage there, Travis?

[KB3LAZ]

You puttin' on the kilogrammage there, Travis?

I constantly walk, so no.

[n2ize]

I used to like Danish Samsoe cheese but you can't get it here in the USA anymore. They won't allow it to be shipped here. Its a banned product. I think it has to do with raw milk or something. Other than that blue cheese, roquefort, or any soft cheese with plenty of blue-green mold is good. Romano cheese is one of my favorites and of course a good New York State cheddar is great. Fresh mozzarella and ricotta are also great. Oh and I also love plain ol' deli sliced American cheese. Matter of fact American cheese is my all time favorite. It makes me proud to be an American.