Joe Riley Posted February 24, 2007 Share Posted February 24, 2007 I thought that this was a complete hoot: http://www.astradyne.co.uk/cheese/ Apparently, I am Bel-Paese: Your name is: Joe RileyYour cheese rating is: Bel Paese A creamy semi-soft cheese from the Lombardy region of Italy, Bel Paese is matured for 6-8 weeks, and has a light, milky aroma. It is simmilar to the French cheese St. Paulin. The name Bel Paese means "beautiful land", and was inspired by the title of a book by Stoppani. Link to comment Share on other sites More sharing options...
dcs Posted February 24, 2007 Share Posted February 24, 2007 Dolcelatte -------------------------------------------------------------------------------- Dolcelatte is a very soft blue cheese from Italy, and melts in the mouth like ice cream. The name Dolcelatte means "sweet milk" in Italian, and this cheese has a corresponding sweet taste. Exactly. Link to comment Share on other sites More sharing options...
brettashley01 Posted February 24, 2007 Share Posted February 24, 2007 FETA!: Feta is soft, white cheese made in Greece. Traditionally it was made with ewe or goat milk, but today is mostly made from pasteurised cows milk. It is solid, but very crumbly, due to the numerous fissures it contains. It has an acidic, salty taste, and is often used in salads perfect! I love salads.. and I'm pretty acidic, too Link to comment Share on other sites More sharing options...
Al Dente Posted February 24, 2007 Share Posted February 24, 2007 Roquefort. I am getting to be a moldy old bastard... Link to comment Share on other sites More sharing options...
Heather Posted February 24, 2007 Share Posted February 24, 2007 LimeswoldLimeswold was a cheese made in the 1980s in England. However, it never became popular, and production stopped after a few years. I'm obsolete. Link to comment Share on other sites More sharing options...
mdt Posted February 24, 2007 Share Posted February 24, 2007 I'm obsolete. That was mine too! Link to comment Share on other sites More sharing options...
Heather Posted February 24, 2007 Share Posted February 24, 2007 That was mine too! Damn. I thought we looked pretty lively last night at Viridian. Scott's is Gorgonzola: Gorgonzola is a semi-soft blue cheese made in the village of the same name in Northern Italy. The cheese is yellow/white with green/blue penicillin mould marbling giving a sharp, spicy flavour. Link to comment Share on other sites More sharing options...
JLK Posted February 24, 2007 Share Posted February 24, 2007 Can't say I ever heard of this one. Your cheese rating is: Kadchgall -------------------------------------------------------------------------------- Kadchgall is a hard cheese from Afghanistan. It is made with sheeps milk, or occasionally camels milk, clotted with yoghurt. Link to comment Share on other sites More sharing options...
jparrott Posted February 24, 2007 Share Posted February 24, 2007 That was me too! Obscure cheese, obscure wine, obscure Madonna lyrics, it's all the same. Link to comment Share on other sites More sharing options...
deangold Posted February 24, 2007 Share Posted February 24, 2007 I ebtered crap doodle as a anme and it returned baby bel which is crap doodle cheeese! Dean Gold is brie but Dean Lewis Gold is Parmigiano. Link to comment Share on other sites More sharing options...
chef4cook Posted February 24, 2007 Share Posted February 24, 2007 Apparently I'm "Gruyere" Link to comment Share on other sites More sharing options...
legant Posted February 24, 2007 Share Posted February 24, 2007 So... who/what is Astradyne? ... a front company for a large Eastern European crime family.We specialise in arms dealing, money laundering and other "off-white" activities. If really pushed, we might design you a secure, redundant network infrastructure, write you some bespoke software or design you a web site. Link to comment Share on other sites More sharing options...
mktye Posted February 24, 2007 Share Posted February 24, 2007 A round of cheese... Roquefort = Limberger Limberger = Port Salut Port Salut = Stilton Stilton = Double Gloucester Double Gloucester = Roquefort And DR.com = Bel Paese -- a "beautiful land" Link to comment Share on other sites More sharing options...
cgarden Posted February 25, 2007 Share Posted February 25, 2007 Stinking Bishop Link to comment Share on other sites More sharing options...
Scott Johnston Posted February 25, 2007 Share Posted February 25, 2007 Feta, Damm I wanted some mold.... I tried my full name and became: White, Creamy, and mild. That about sums it up. S A traditional whey cheese, Ricotta is white, creamy and mild, and is used when making traditional lasagne. Ricotta should be firm, rather than solid, and consists of a mass of fine, moist grains. Link to comment Share on other sites More sharing options...
cucas87 Posted February 25, 2007 Share Posted February 25, 2007 It appears that no matter what kind of chese I am, I need to ripen for a number of months. Using my first and last name, my cheese rating is: "Your cheese rating is: Meira Meira is a traditional Iraqi cheese, made from sheeps milk. The curds are cut into strips and matured in a sheepskin bag for between 6 and 12 months." Using my first, middle and last name, my cheese rating is: "Your cheese rating is: Red Leicester A hard, grainy cheese, coloured red with annatto. Red Leiceter ripens quickly, and is typically sold after maturing for 10 - 12 weeks, but can be left to ripen for up to 9 months." Link to comment Share on other sites More sharing options...
brr Posted February 27, 2007 Share Posted February 27, 2007 Bleasdale A marbled cheddar, made by mixing plain and annatto coloured curds. It is slightly softer than traditional cheddar. Link to comment Share on other sites More sharing options...
giant shrimp Posted February 27, 2007 Share Posted February 27, 2007 i, apparently, am a head cheese -- brawny and simmering in a gelatinous broth for most of my adult life. can anyone guess my name? Link to comment Share on other sites More sharing options...
Mark Slater Posted February 27, 2007 Share Posted February 27, 2007 Cheese results Your name is: Mark Slater Your cheese rating is: Dolcelatte "Do you have Prince Edward in a can?" "If you could be any twee, what twee would you bee?" Next. Link to comment Share on other sites More sharing options...
Free Wilma Posted February 27, 2007 Share Posted February 27, 2007 Stinking Bishop But wait....Wilma is a stinking bishop too! However, Laura is a camembert. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted February 28, 2007 Share Posted February 28, 2007 With my (ironically, ethnically Chinese) name, I am the cheese of the (lactose-intolerant) people: Cheddar is the most famous, and most widely eaten cheese in the world. Cheddar is a hard natual cheese, with a white to pale yellow colour, although some variants have artifical colours added to give a yellow or orange hue. It is matured for between 9 to 24 months, during which is evolves from a mild, smooth cheese to a strong, tangy, slightly crumbly cheese. Including my middle name, however, I become...French? Camembert - A soft creamy cheese named after the French village in Normandy in which it was created, by a woman named Marie Harel. It has a crumbly, edible rind, and gets softer as it ripens, giving off that familiar smell for which French cheese became infamous. Heh. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now