I'm going to Lidl and Alfa Mega tomorrow, I'm not well up on Dutch cheeses other than Edam and Gouda
. I like strong tasting cheese so are there any recommendations for a Dutch cheese with a bite to it please? 
For Cheese lover - Swiss Appenzeller today at Lidl TOTK
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Re: For Cheese lover - Swiss Appenzeller today at Lidl TOTK
This thread has put me in a very cheesy mood.
I'm going to Lidl and Alfa Mega tomorrow, I'm not well up on Dutch cheeses other than Edam and Gouda . I like strong tasting cheese so are there any recommendations for a Dutch cheese with a bite to it please?
I'm going to Lidl and Alfa Mega tomorrow, I'm not well up on Dutch cheeses other than Edam and Gouda
. I like strong tasting cheese so are there any recommendations for a Dutch cheese with a bite to it please? 
Re: For Cheese lover - Swiss Appenzeller today at Lidl TOTK
Some trivia for you if you didn't know, the name Yarg derived from the people that came up with the original recipe - Mr & Mrs Gray
Re: For Cheese lover - Swiss Appenzeller today at Lidl TOTK
I did know thank you. I have visited that part of Cornwall on numerous occasions.
Some more Yarg-related trivia for you. It gets a mention in an episode of the old comedy TV series Frasier. The two brothers are discussing it as an example of one of the finer things in life, and incorrectly state that the green rind is mold. This is of course, complete nonsense. The green rind is made from stinging nettles.
I liked Frasier, but lost a tiny bit of respect for the show after that colossal blunder.
Some more Yarg-related trivia for you. It gets a mention in an episode of the old comedy TV series Frasier. The two brothers are discussing it as an example of one of the finer things in life, and incorrectly state that the green rind is mold. This is of course, complete nonsense. The green rind is made from stinging nettles.
I liked Frasier, but lost a tiny bit of respect for the show after that colossal blunder.
For shame, Frasier. For shame...
Frasier: This from the gourmet who dumped my Cornish Yarg cheese down the disposal.
Martin: It was covered with mold!
Frasier: It was supposed to be!
Web Designer / Developer. Currently working on Paphos Life.
Living in Polemi, Cyprus with my wife and daughter.
Living in Polemi, Cyprus with my wife and daughter.
Re: For Cheese lover - Swiss Appenzeller today at Lidl TOTK
Funnily enough Ive got a green covered nettle cheese in the fridge that they brought over from Holland, didnt fancy trying it as the thought of nettle tongue sting put me offDominic wrote: ↑Tue Jan 09, 2018 2:15 pm I did know thank you. I have visited that part of Cornwall on numerous occasions.
Some more Yarg-related trivia for you. It gets a mention in an episode of the old comedy TV series Frasier. The two brothers are discussing it as an example of one of the finer things in life, and incorrectly state that the green rind is mold. This is of course, complete nonsense. The green rind is made from stinging nettles.
I liked Frasier, but lost a tiny bit of respect for the show after that colossal blunder.
For shame, Frasier. For shame...
Fin
Frasier: This from the gourmet who dumped my Cornish Yarg cheese down the disposal.
Martin: It was covered with mold!
Frasier: It was supposed to be!
after reading your comments il try a piece later and report backRe: For Cheese lover - Swiss Appenzeller today at Lidl TOTK
Good to see how much interest Swiss cheese creates on this forum - as probably the only Swiss contributing on this topic I need to put some facts straight and add some little known facts (I actually did not know all of them myself, must have been living abroad too long 
):
15 facts you may not have known about Swiss cheese
1. According to industry figures, in 2016 some 186,756 tons of cheese was eaten in Switzerland, that’s just over 22kg per person, 560g more than the previous year.
2. While the Swiss are undoubtedly big cheese fans, they don’t eat as much as some other countries, including Germany, Cyprus, Iceland, Denmark and Finland who all surpass Switzerland for per capita cheese consumption. Unsurprisingly, the French are world cheese-eating champions, munching through 26.8kg per person every year according to 2015 figures.
3. There are more than 450 varieties of Swiss cheese, and nearly half the milk produced in Switzerland is turned into cheese.
4. The top-produced variety of Swiss cheese is Le Gruyère, of which more than 28,500 tons was produced in 2015. Perhaps surprisingly, mozzarella is second, followed by Emmentaler, séré (the Swiss-French word for fromage frais) and Raclette.
5. The Swiss favour homegrown cheeses by far, however 31 percent of cheese consumed in the country in 2016 was imported. That's up from 23 percent ten years ago, partly because of the strong franc. Italian cheese is the most popular import, followed by French and German cheeses.
6. Around a third of Swiss cheese is exported. Emmentaler – the distinctive holey cheese also known as Emmental – is the most exported Swiss cheese, with Le Gruyère a close second.
7. According to industry body Switzerland Cheese Marketing, Emmentaler destined for exportation is produced according to national preferences. For example, the Italians are partial to plenty of holes in their Emmentaler, while the French prefer it sans trous. Who knew?
8. Germany is the biggest guzzler of Swiss cheese, receiving just under half of all Swiss cheese exports. Italy takes 16 percent, the US 13 percent and France seven percent.
9. In the past ten years fromage frais and soft and semi-soft cheeses have become increasingly popular, while sales of hard cheese have decreased slightly. Sheep and goats cheese have also grown in popularity.
10. Ten Swiss cheeses carry the AOP label (Appellation d’Origine Protégée), which means the product is entirely made in its region of origin. Among these are Emmentaler, Le Gruyère, L’Etivaz, Raclette de Valais, Tête de Moine and Vacherin Mont-d’Or. Another label, IGP (Indication Geographique Protégée) means that at least one step in the production process must have been carried out in the region of origin.
(The Grueyere I bought in the Garden of Eden and Alpha Mega outlets was always AOP - not the Emmi version which is indeed nothing special).
11. Lactose intolerant? Some hard Swiss cheeses including Le Gruyère and Emmentaler don’t contain any lactose, since it’s broken down in the production process. Others, including Appenzeller and Raclette de Valais, contain low levels and are well tolerated by some lactose-intolerant people.
12. According to Switzerland Cheese Marketing the holes in Emmentaler are made by bacteria which transform the lactose into carbon dioxide and create air pockets. However a 2015 study by Swiss agriculture body Agroscope countered this, saying the holes were caused by tiny bits of hay present in the milk.
13. Many Swiss hard cheeses – such as Le Gruyère, Emmentaler, Sbrinz – are made with raw, unpasteurized milk since the enzymes and bacteria they contain produce flavours in the cheese that pasteurized milk cannot achieve, particularly in the maturation process. Pasteurized cheeses – such as mozzarella – therefore have a milder flavour and are typically eaten when 'young'.
14. Hard cheeses including Le Gruyère and Emmentaler are ready to eat after a minimum four months’ maturation period, achieving full maturity after seven to 12 months. Sbrinz is best eaten after two to three years of maturing in the cheese cellar.
15. If a cheese is marked fromage d’alpage/Alpkäse, it means it was produced directly on the mountain pastures in the summer months only. Many Swiss farmers take their cows up to the pastures in spring, and return them in the autumn. During the months of summer the cheese is made in the traditional manner on the pastures. This gives the cheese a character and flavour that’s particular to its region and the herbs and flowers that the cows have been munching on. (In my view by far the best cheese one can get, but not exported of course).
These are enough cheesy facts for the moments I think...
A.
(Copied from https://www.thelocal.ch/20170321/15-fac ... iss-cheese)
):15 facts you may not have known about Swiss cheese
1. According to industry figures, in 2016 some 186,756 tons of cheese was eaten in Switzerland, that’s just over 22kg per person, 560g more than the previous year.
2. While the Swiss are undoubtedly big cheese fans, they don’t eat as much as some other countries, including Germany, Cyprus, Iceland, Denmark and Finland who all surpass Switzerland for per capita cheese consumption. Unsurprisingly, the French are world cheese-eating champions, munching through 26.8kg per person every year according to 2015 figures.
3. There are more than 450 varieties of Swiss cheese, and nearly half the milk produced in Switzerland is turned into cheese.
4. The top-produced variety of Swiss cheese is Le Gruyère, of which more than 28,500 tons was produced in 2015. Perhaps surprisingly, mozzarella is second, followed by Emmentaler, séré (the Swiss-French word for fromage frais) and Raclette.
5. The Swiss favour homegrown cheeses by far, however 31 percent of cheese consumed in the country in 2016 was imported. That's up from 23 percent ten years ago, partly because of the strong franc. Italian cheese is the most popular import, followed by French and German cheeses.
6. Around a third of Swiss cheese is exported. Emmentaler – the distinctive holey cheese also known as Emmental – is the most exported Swiss cheese, with Le Gruyère a close second.
7. According to industry body Switzerland Cheese Marketing, Emmentaler destined for exportation is produced according to national preferences. For example, the Italians are partial to plenty of holes in their Emmentaler, while the French prefer it sans trous. Who knew?
8. Germany is the biggest guzzler of Swiss cheese, receiving just under half of all Swiss cheese exports. Italy takes 16 percent, the US 13 percent and France seven percent.
9. In the past ten years fromage frais and soft and semi-soft cheeses have become increasingly popular, while sales of hard cheese have decreased slightly. Sheep and goats cheese have also grown in popularity.
10. Ten Swiss cheeses carry the AOP label (Appellation d’Origine Protégée), which means the product is entirely made in its region of origin. Among these are Emmentaler, Le Gruyère, L’Etivaz, Raclette de Valais, Tête de Moine and Vacherin Mont-d’Or. Another label, IGP (Indication Geographique Protégée) means that at least one step in the production process must have been carried out in the region of origin.
(The Grueyere I bought in the Garden of Eden and Alpha Mega outlets was always AOP - not the Emmi version which is indeed nothing special).
11. Lactose intolerant? Some hard Swiss cheeses including Le Gruyère and Emmentaler don’t contain any lactose, since it’s broken down in the production process. Others, including Appenzeller and Raclette de Valais, contain low levels and are well tolerated by some lactose-intolerant people.
12. According to Switzerland Cheese Marketing the holes in Emmentaler are made by bacteria which transform the lactose into carbon dioxide and create air pockets. However a 2015 study by Swiss agriculture body Agroscope countered this, saying the holes were caused by tiny bits of hay present in the milk.
13. Many Swiss hard cheeses – such as Le Gruyère, Emmentaler, Sbrinz – are made with raw, unpasteurized milk since the enzymes and bacteria they contain produce flavours in the cheese that pasteurized milk cannot achieve, particularly in the maturation process. Pasteurized cheeses – such as mozzarella – therefore have a milder flavour and are typically eaten when 'young'.
14. Hard cheeses including Le Gruyère and Emmentaler are ready to eat after a minimum four months’ maturation period, achieving full maturity after seven to 12 months. Sbrinz is best eaten after two to three years of maturing in the cheese cellar.
15. If a cheese is marked fromage d’alpage/Alpkäse, it means it was produced directly on the mountain pastures in the summer months only. Many Swiss farmers take their cows up to the pastures in spring, and return them in the autumn. During the months of summer the cheese is made in the traditional manner on the pastures. This gives the cheese a character and flavour that’s particular to its region and the herbs and flowers that the cows have been munching on. (In my view by far the best cheese one can get, but not exported of course).
These are enough cheesy facts for the moments I think...
A.
(Copied from https://www.thelocal.ch/20170321/15-fac ... iss-cheese)
Re: For Cheese lover - Swiss Appenzeller today at Lidl TOTK
So just tried the nettle cheese, its called Boeren Kaas Binkie but not my cup of tea.WHL wrote: ↑Tue Jan 09, 2018 2:52 pmFunnily enough Ive got a green covered nettle cheese in the fridge that they brought over from Holland, didnt fancy trying it as the thought of nettle tongue sting put me offDominic wrote: ↑Tue Jan 09, 2018 2:15 pm I did know thank you. I have visited that part of Cornwall on numerous occasions.
Some more Yarg-related trivia for you. It gets a mention in an episode of the old comedy TV series Frasier. The two brothers are discussing it as an example of one of the finer things in life, and incorrectly state that the green rind is mold. This is of course, complete nonsense. The green rind is made from stinging nettles.
I liked Frasier, but lost a tiny bit of respect for the show after that colossal blunder.
For shame, Frasier. For shame...
Fin
Frasier: This from the gourmet who dumped my Cornish Yarg cheese down the disposal.
Martin: It was covered with mold!
Frasier: It was supposed to be!
