Anyone know anything about cheese?

[psychlopath]

Ok, stupid question...I mean, who asks about cheese? But there is a very widely ranging audience here, so maybe, just MAYBE someone will know.

I'm looking to find the name (and eventually, where I can get it..) of a middle eastern cheese.

My family is from Lebanon and usta source a cheese they called something that sounded like "Kaseara," which was a fairly pungent, hardish cheese that tasted awesome. I cant tell you much more than that. It didnt have any mold or wax wrapper that I remember.

UNFORTUNATELY, everyone who knows about it is now dead.

It's like some super mystery...only it's cheese.

Anyone here have any ideas?

I'm expecting fewer than one reply, but I'd love to find some when I'm home on leave.

Help me Obi-Wan. Youre my only hope.

-David

[SpyvSpy]

Chek this site out it could be in here. Best I can do.

http://www.specialcheese.com/mideast.htm

[strat1117]

There is a Mediterranean/Turkish restaurant we go to that uses something called Kashar cheese, but I have only had it melted, like mozzarella with a little more bite. It is very tasty, but I would not call it pungent. Could that be what you are thinking of?

[mkevenson]

ANYONE KNOW ANYTHING ABOUT CHEESE? Well, mice like it. It works good in my omletts. Sandwiches go good with it. Some of it is stinky, and some smooth, and then there's.......................:lol:

[mikromicke]

If you solve your mystery, make sure to post the answer. Would love to have another cheese to taste :001_smile

Which reminds me that I should try to make Georgian cheese breads, Khachapuri, some day. Mmmmm

[82R100]

My family is from Lebanon and usta source a cheese they called something that sounded like "Kaseara," which was a fairly pungent, hardish cheese that tasted awesome. I cant tell you much more than that. It didnt have any mold or wax wrapper that I remember.

This from cheese.com:

"» Kaseri «
Pale yellow in color with a mild, buttery flavor and a springy kneaded texture. Kasseri is a versatile, multi-purpose cheese made from 80 per cent sheep's milk with the reminder goat's milk. There is no rind but the white crust is smooth, creamy and springy. Quite salty and pungent, with a dry feel in the mouth, it has an underlying sweetness due to the sheep's milk. Kaseri is used in Greece instead of mozzarella and appears in local dishes."

This might not be it, Greece being not very close, culturally, to Lebanon.

The name you've suggested is problematic, as it's very close to a generic word for "cheese". In German, cheese = Käse. In Spanish, cheese = queso.

Catch my drift?

- Chris

[galopede]

Cracking bit of cheese Gromit.

I likes a lump of Stinking Bishop myself, failing that a really ripe Camembert or a Stilton.

[Phog Allen]

Cracking bit of cheese Gromit.

I likes a lump of Stinking Bishop myself, failing that a really ripe Camembert or a Stilton.

YES.

Regards, Todd

[blackfoot]

There is a Mediterranean/Turkish restaurant we go to that uses something called Kashar cheese, but I have only had it melted, like mozzarella with a little more bite. It is very tasty, but I would not call it pungent. Could that be what you are thinking of?

Way to uphold the Cheddar Curtain's reputation. :thumbup:

[Yorkie]

One of the nicest cheeses I've had was from Orkney, very creamy. White Stilton with apricots is nice as well. usual cheese of choice for me is mature cheddar.

[BobS]

I do not know if you remember this from the Middle East or if someone bought something similar in the states. There is a Mexican cheese called Queso Casero (aka Queso Fresco) that is a bit like feta in taste and texture.

[Lo'Tek]

HAY, Who cut the. . .

[valmara1971]

One of the nicest cheeses I've had was from Orkney, very creamy. White Stilton with apricots is nice as well. usual cheese of choice for me is mature cheddar.

That was NOT Stilton my friend, impossible as there are 6 places which produce Stilton and I have been to all 6.

Manufacture and PDO status

Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately nine weeks.

Stilton cheese is made in Derbyshire, Leicestershire and Nottinghamshire. The manufacturers of Stilton cheese in these counties applied for and received Protected Geographical Status (PDO) in 1996 so that production is limited to these three counties and must use pasteurised milk.

There are currently just eight dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011. At present, all but two of the licensed dairies are based in the Vale of Belvoir, which straddles the Nottinghamshire-Leicestershire border. This area is commonly regarded as the heartland of Stilton production, with dairies located in the town of Melton Mowbray and the villages of Colston Bassett, Cropwell Bishop (two producers), Long Clawson and Saxelby. The other Leicestershire dairy is at Quenby Hall in Hungarton, which is outside the generally-accepted boundaries of the Vale of Belvoir.

The only dairy currently producing Stilton elsewhere (at Hartington in Derbyshire) owes this fact to a native of the Vale who bought the dairy over a century ago. The site was acquired by the Long Clawson dairy in 2008 and is to close during 2009, with production transferred to Leicestershire. :001_smile So in answer to your question I do know about cheese.

[blackfoot]

Wow! :w00t: A cheese guru! You, my friend, are going to be remembered for some questions I have. :wink:

[Confuzius]

Ok, stupid question...I mean, who asks about cheese? But there is a very widely ranging audience here, so maybe, just MAYBE someone will know.

I'm looking to find the name (and eventually, where I can get it..) of a middle eastern cheese.

My family is from Lebanon and usta source a cheese they called something that sounded like "Kaseara," which was a fairly pungent, hardish cheese that tasted awesome. I cant tell you much more than that. It didnt have any mold or wax wrapper that I remember.

UNFORTUNATELY, everyone who knows about it is now dead.

It's like some super mystery...only it's cheese.

Anyone here have any ideas?

I'm expecting fewer than one reply, but I'd love to find some when I'm home on leave.

Help me Obi-Wan. Youre my only hope.

-David

Sounds like it could be aged Halloumi
http://en.wikipedia.org/wiki/Halloumi

[valmara1971]

Wow! :w00t: A cheese guru! You, my friend, are going to be remembered for some questions I have. :wink:

If that's me then of course I'll help in any way I can. Guys when I was last in websters dairy I was able to get a sneek peek at the final stages of Stilton production. Websters is the smallest Stilton dairy in the world and the guys there are just so friendly and very helpful.
If any brothers wish me to get them some Stilton just PM me and I can sort it out for you. :001_smile

IMHO Websters is THE BEST Stilton.

[Galius]

Take German rye bread, put a couple slices of stilton on it, and a small amount of limburger, and cook it like a standard grilled cheese.

Absolutely fantabulous.

[lamina]

Stilton is great, of course, but allow me to disagree about best cheese in town...S.Jorge, an azorean cheese made at S.Jorge island (PDO too) as no fear of any Stilton!!:biggrin::biggrin:

[blackfoot]

If that's me then of course I'll help in any way I can. Guys when I was last in websters dairy I was able to get a sneek peek at the final stages of Stilton production. Websters is the smallest Stilton dairy in the world and the guys there are just so friendly and very helpful.
If any brothers wish me to get them some Stilton just PM me and I can sort it out for you. :001_smile

IMHO Websters is THE BEST Stilton.

Never dreamed I'd be PMing about cheese on B&B. :w00t:


Take German rye bread, put a couple slices of stilton on it, and a small amount of limburger, and cook it like a standard grilled cheese.

Absolutely fantabulous.

:drool:

[galopede]

That was NOT Stilton my friend, impossible as there are 6 places which produce Stilton and I have been to all 6.

Reread his message my friend. You have misread what Yorkie said

"Originally Posted by Yorkie
One of the nicest cheeses I've had was from Orkney, very creamy. White Stilton with apricots is nice as well."

He said he likes an Orkney cheese and ALSO likes white Stilton with apricots.

Never said the make a "Stilton" in Orkney.