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| "Cow Grazing by River" by Jono |
Friday, 3 February 2012
My Tribute to the Humble Cow
Cheese Making = Fun Making
Up until recently only a select few knew how cheese was made. I was one of those people. However, in 2008 there was a worldwide cheese revolution and centuries old cheese making secrets were leaked onto the internet. Well, since it's out there I thought I'd hit you up with some knowledge.
You might have noticed that I actually went the extra mile and searched through the website linked in the YouTube video's description to find the exact webpage in question. You're welcome.
Just a final comment to show my respect and admiration for whoever posseses those hands in the video: Take a minute to apreciate the attention to detail in the garnish of the cheese. He already had me with the olive oil when suddenly ... BAM! He grinds some pepper onto the cheese. A true culinary genius. Then, to top it off, he spreads it on some plain brown bread. He probably did this to convey the message that cheese is for everyone, not just us avid cheese enthusiasts.
Philisophy.
What an entertaining video. The narrator not only strips away your ignorant ways, but also creates some fantastically witty and humourous phrases along the way. Some people call them jokes. Oh, and here's the link to the site mentioned in the video:
You might have noticed that I actually went the extra mile and searched through the website linked in the YouTube video's description to find the exact webpage in question. You're welcome.
Just a final comment to show my respect and admiration for whoever posseses those hands in the video: Take a minute to apreciate the attention to detail in the garnish of the cheese. He already had me with the olive oil when suddenly ... BAM! He grinds some pepper onto the cheese. A true culinary genius. Then, to top it off, he spreads it on some plain brown bread. He probably did this to convey the message that cheese is for everyone, not just us avid cheese enthusiasts.
Philisophy.
Thursday, 26 January 2012
Cheese Sculpting - A Dying Art
This lady made a cheese sculpture of Barack Obama. I'd be inclined to question its realism but she seems to enjoy what she does ... just look at her face.
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| Here's One I Made Earlier - http://bit.ly/wWIsnT |
Tuesday, 24 January 2012
Airplane is to Sky as Cheese is to ...
Oh, hello. Didn't see you there.
Ever wondered why there are those magestic holes in Swiss cheese? Although mice have been known to fall victim to deadly traps due to their horrible addiction to cheese they do not create the holes in this one, contrary to popular belief. First of all, the real name for the cheese in discussion is Emmentaler (Emmental). Propionibacter Shermani is one of the three types of bacteria used to make said cheese, and it's responsible for the cheese's iconic holes. Once the bacteria is added to the cheese mixture and warmed, bubbles of carbon dioxide form. These bubbles become holes in the final product.
Knowledge is power.
Also, whether you're a budding cheese enthusiast or a bona fide connaisseur de fromage, you might want to check out the link below to an outstanding source of cheese information. This bad boy's got a database of 670 different cheeses.
http://www.cheese.com/
Legit.
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| An Internationally Recognised Cheese Icon - http://bit.ly/wZvU14 |
Knowledge is power.
Also, whether you're a budding cheese enthusiast or a bona fide connaisseur de fromage, you might want to check out the link below to an outstanding source of cheese information. This bad boy's got a database of 670 different cheeses.
http://www.cheese.com/
Legit.
Monday, 23 January 2012
We Must Go Deeper
I have to apologise for the misleading title of my first post. I understand that it was not a brief introduction to cheese, but merely a brief introduction to "Cheese - Jono Investigates". For this I am truly sorry. To correct this mistake I have decided to properly introduce you to cheese in all its shining glory.
There are numerous types of different cheeses. An incredible amount actually, considering how simple it is to make, but I'll talk about cheese creation in another post. Cheese is categorised by numerous different factors including texture, ageing, type of milk used, processes, regions of production, the list goes on. Unfortunately, I cannot introduce you to too many types of cheese in case you don't quite recover from the experience. Complex algorithms devised by Caleb Clutterbuck PhD have shown that most individuals can only handle taking in knowledge of three cheeses at a time. In light of this research I drew up a long-list, which led to a short-list, which led to me, Jono, choosing three fine cheeses I thought you needed to have some intel. on. Enjoy.
Parmigiano Reggiano
If we were to package humanity's greatest, brightest achievements in a box to represent us for all time, this cheese would almost certainly be in there. The make process is one of the most sophisticated in the world, and a pinnacle of efficient cheese making technology. This incredible cheese is a key element as a garnish on any good Caesar salad.
Roquefort
Roquefort. It stinks. It stinks horribly. When you get past the smell, however, you get something truly magnificent. The great French blue rears its massive head high above the other classic blues of Europe. The semi-hard cheese made from ewe milk is aged for approximately 3 months, just one of the factors that make it an authentic cheese masterpiece and one of the most flavourful cheeses out there.
English Farmhouse Cheddar
As the most widely consumed cheese in the world, cheddar needs no introduction. However, if you're looking for a more full on cheddar experience, you've got to go with English farmhouse cheddar. There's nothing else quite like it in the world.
Sorry it took me so long to post this, by the way. Great cheese blogs don't grow on trees ... they grow in the minds of people like me, your good friend Jono.
感謝您的閱讀。
There are numerous types of different cheeses. An incredible amount actually, considering how simple it is to make, but I'll talk about cheese creation in another post. Cheese is categorised by numerous different factors including texture, ageing, type of milk used, processes, regions of production, the list goes on. Unfortunately, I cannot introduce you to too many types of cheese in case you don't quite recover from the experience. Complex algorithms devised by Caleb Clutterbuck PhD have shown that most individuals can only handle taking in knowledge of three cheeses at a time. In light of this research I drew up a long-list, which led to a short-list, which led to me, Jono, choosing three fine cheeses I thought you needed to have some intel. on. Enjoy.
Parmigiano Reggiano
If we were to package humanity's greatest, brightest achievements in a box to represent us for all time, this cheese would almost certainly be in there. The make process is one of the most sophisticated in the world, and a pinnacle of efficient cheese making technology. This incredible cheese is a key element as a garnish on any good Caesar salad.
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| A Giant in the Cheese World - http://bit.ly/i9E3M |
Roquefort. It stinks. It stinks horribly. When you get past the smell, however, you get something truly magnificent. The great French blue rears its massive head high above the other classic blues of Europe. The semi-hard cheese made from ewe milk is aged for approximately 3 months, just one of the factors that make it an authentic cheese masterpiece and one of the most flavourful cheeses out there.
 |
| An Aesthetic Cheese - http://bit.ly/zLjFYH |
As the most widely consumed cheese in the world, cheddar needs no introduction. However, if you're looking for a more full on cheddar experience, you've got to go with English farmhouse cheddar. There's nothing else quite like it in the world.
 |
| Le Farmhouse Cheddar - http://bit.ly/wSWs2e |
Sorry it took me so long to post this, by the way. Great cheese blogs don't grow on trees ... they grow in the minds of people like me, your good friend Jono.
感謝您的閱讀。
Friday, 13 January 2012
A Brief Introduction to Cheese
Greetings Sir/Madam, my name is Jono. It is likely that because you have shown some sort of interest in my blog, you have some sort of interest in cheese. Well, let me start by saying ... well played. Cheese is one of the greatest foodstuffs that I have come across in my entire life.
Of course, explanation is necessary. The topic of cheese is a wide and diverse one. You could spend your entire life specialising in the area of working with cheese, cheese research, creating new and exciting cheese flavours, etc. Well, my blog is going to be an in-depth investigation and analysis about the mystery that is cheese. "How do they make it?", you might ask. "What is it that makes cheese so magically delicious?", you could think. Believe it or not, some philosophers, scientists and mathematicians don't actually know how cheese is made. Amazing. Well, this is where you separate yourself from the ignorant and acquire some knowledge that will stay with you for life.
Welcome to "Cheese - Jono Investigates".
Of course, explanation is necessary. The topic of cheese is a wide and diverse one. You could spend your entire life specialising in the area of working with cheese, cheese research, creating new and exciting cheese flavours, etc. Well, my blog is going to be an in-depth investigation and analysis about the mystery that is cheese. "How do they make it?", you might ask. "What is it that makes cheese so magically delicious?", you could think. Believe it or not, some philosophers, scientists and mathematicians don't actually know how cheese is made. Amazing. Well, this is where you separate yourself from the ignorant and acquire some knowledge that will stay with you for life.
Welcome to "Cheese - Jono Investigates".
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