World's first cheese conveyor belt restaurant opens

If you like sushi boat restaurants, you're probably going to love this new conveyor belt eating establishment — completely devoted to British cheese — that has opened in London's Seven Dials Market. Pick & Cheese is the brainchild of fromage-fanatic and entrepreneur Matthew Carver who hopes to make local UK cheeses cool again.

Food & Wine:

[It's] a magical place where guests are seated around a 40-meter conveyor belt that slowly presents an assortment of more than 25 different cheeses, all produced by traditional British cheesemakers. Each well-curated cheese is paired with a complementary condiment, which can be anything from sticky pear jam to honeyed garlic to a traditional northern Eccles cake.

Cheese novices can choose a pre-selected cheese flight, while connoisseurs and more adventurous eaters can help themselves to a stoneware plate or two (or six, or 10) from the conveyor belt. Each plate is color-coded according to its price, which ranges from a £2.95 ($3.64) cream plate to a £6.10 ($7.54) yellow plate. (There's also an Off-Belt menu that includes the owner's signature Four Cheese Grilled Cheese Sandwich and pan-fried 'Angloumi,' their all-English take on Cypriot halloumi.)

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Wow what a first day! Thanks to everyone who came down yesterday and visited the conveyor belt of (Cheese) dreams. We’re back on it from midday today with more of those little dishes of joy. Sunday = Cheese, right? See ya at the belt! 🧀 #PICKANDCHEESE

A post shared by The Cheese Bar (@thecheesebarldn) on Sep 8, 2019 at 3:35am PDT

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Thursday lunch?

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I don't think of flavoured gouda as actual cheese.

Via WEAU.com:

2017 United States Championship Cheese Contest 20 Finalists

Class: Cheddar, Medium (3 to 6 months) Team Meister 3, Meister Cheese, Muscoda, WI, Medium Cheddar

Class: Cheddar, Aged One to Two Years Terry Lensmire, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640

Class: Cheddar, Aged Two Years or Longer Daniel Stearns, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640

Class: Bandaged Cheddar, Mild to Medium Saxon Cheese LLC, Saxon Cheese LLC, Cleveland, WI, Old English Style Cheddar, Aged 5 Months

Class: Bandaged Cheddar, Sharp to Aged Wayne Hintz, Red Barn Family Farms, Appleton, WI, Bandaged Cheddar, Sharp to Aged

Class: Baby Swiss Style Casey Petak, Rothenbuhler Cheesemakers, Middlefield, OH, Baby Swiss cheese

Class: Blue Veined Cheeses Imperia Foods Montfort WI Team, Schuman Cheese, Fairfield, NJ, Montforte Bleu Wheel

Class: Brie & Camembert Jasper Hill, Cellars at Jasper Hill, Greensboro Bend, VT, Moses Sleeper

Class: Edam & Gouda Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Belegen

Class: Gouda, Aged Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Aged

Class: Gouda, Flavored Gonzales Christopher, Glanbia Nutritionals, Twin Falls, ID, Gouda/Green Olives & Pimento

Class: Smoked Gouda Saxon Creamery Team, Saxon Cheese LLC, Cleveland, WI, Smoked Gouda Aged 7 Months

Class: Open Class: Flavored Semi-soft (semi-hard) Cheeses Lake Country Dairy Team, Schuman Cheese, Fairfield, NJ, Yellow Door Creamery Harissa Rubbed Fontal Cheese

Class: Open Class: Flavored Hard Cheeses Mike Matucheski, Sartori Company, Antigo, WI, Sartori Reserve Black Pepper BellaVitano

Class: Open Class: Smoked Soft and Semi-soft Cheeses Zimmerman Cheese Team 2, Zimmerman Cheese, South Wayne, WI, Smoked Brick

Class: Reduced Fat Soft & Semi-soft Cheeses John (Randy) Pitman, Mill Creek Cheese, Arena, WI, Reduced Fat Muenster

Class: Cold Pack Cheese, Cheese Food Widmer's Cheese Cellars, Widmer's Cheese Cellars, Theresa, WI, Traditional Washed Rind Aged Brick Spread

Class: Surface (Mold) Ripened Goat's Milk Cheeses Cypress Grove, Cypress Grove, Arcata, CA, Fresh Goat Cheese

Class: Hard Goat’s Milk Cheeses Team Montchevre, Montchevre-Betin, Inc., Belmont, WI, Trivium

Class: Hard Mixed Milk Cheeses Mike Matucheski, Sartori Company, Antigo, WI, Sartori Tre Donnes

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Aged gouda is my favorite orange colored cheese

Orange cheeses have been on my mind. I absolutely love aged gouda!

Three plus year aged gouda completely loses the rubbery, bland, 'this is congealed milk' texture and taste of young goudas. It is crumbly, and delicious with hints of butterscotch, and lined with incredible sugar crystals.

For the best aged gouda experience slice off the thinnest possible pieces with a cheese plane, and let them melt on your tongue.

Aged gouda is amazing with beer and hard salami. A good dubbel would be my choice.

The Reluctant Gourmet has all the details:

Most of us have enjoyed some form of Gouda cheese in our lives. It is a yellow cheese made from cow’s milk and is often found with the red or yellow paraffin wax coating in the supermarket. It gets its name from the city of Gouda in the Netherlands where it originated.

Gouda as a young cheese is easy to slice and may be great to serve to the kids in their lunch packs but just doesn’t have that much flavor. It’s great if you enjoy a mild, mellow flavored cheese but if you want a much more distinct flavor, you’ll want to try aged Gouda.

Aged Gouda has a wonderful distinctive flavor that can be both sharp and sweet – think of butterscotch. It is a hard cheese that doesn’t come in the red wax covering, but a natural buff colored rind. The cheese itself has an amber color that Jack explained to me comes from a coloring agent called annatto that gives it the pale orange color.

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The Parmigiano-Reggiano Cheese Consortium, established by the Italian government to regulate the regionally-protected product, was very angry indeed.

“[it is ]not only distasteful and unacceptable, but offensive for our producers and their work,” the consortium said in a statement that described Pornhub as “vulgarly” exploiting the protected term.

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"We have already explained to the cheese where he must broken." "This is the only way to cut such a cheese."

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