[Lauchenoiria]

The IDU Cheese Festival is BACK! 

This year's festival will be held in Seahaven, Butterfly Island, Lauchenoiria. 

The cheese festival will include three categories, Best IDU Cheese, Best Imported Cheese to the IDU, and Best Cheese Related Product.

Festival Rules

1. Nations may submit as many cheeses and cheese related products as they like.

2. Only cheeses that are produced in nations that are members of the IDU may submit entries into the Best IDU Cheese category.

3. Cheese from nations that are not officially members of the IDU, but whom import cheese to any IDU member, must be submitted to the Best Imported Cheese to the IDU category.

4. Any product (dish or otherwise) from any nation may be submitted in the Best Cheese Related Product categories, though it is recommended that entries into the Best IDU Cheese and Best Imported Cheese categories list some of the popular food dishes that the cheeses are frequently made into. Cheese related products need not be edible, but can include tools used to prepare or cook cheese or even drinks that go well with certain cheeses.

5. No product may be submitted into more than one category; however, a specific cheese related product may be entered even if the cheese used to make it has been submitted under either of the Best Cheese categories.

6. Entries should describe the cheese, so that judges may come back to review what the tested.

7. Up to one judge will be appointed from each nation that submits any entries, and then the judges can vote for one Best IDU Cheese, Best Import Cheese to the IDU, and Best Cheese Related Product.

8. Winning cheeses and cheese related products may use the International Democratic Union Cheese Festival logo, called the Cheese Ribbon, on their products for as long as they like, but should display the years that their cheese won on the logo.


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The festival will open for submissions on Monday 12th July 2021 and will close on Tuesday 31st August 2021. Voting will be open throughout September 2021.

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Details of the previous festival in 2017 can be found here:
https://idugov.com/forum/showthread.php?tid=1726
and
https://idugov.com/forum/showthread.php?tid=1728

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The Venue: Seahaven Conference Centre, Butterfly Island, Lauchenoiria

The city of Seahaven is the only large settlement on Butterfly Island, the smallest of the inhabited island of Lauchenoiria. Butterfly Island was only settled permanently by humans in the 1920s, previously being used for grazing and seasonal fishing by the numerous nations which had claimed the territory over the centuries. From the 1920s, Seahaven and other permanent settlements were built on the island by the wealthy of the newly-unified Federation of Lauchenoiria. To this day, it remains one of the wealthiest cities of Lauchenoiria, and in fact Butterfly Island is known for being the province of wealth in the otherwise middle-income Lauchenoiria.

The island includes many vacation resorts, and is a popular destination for travellers both from Lauchenoiria and across the IDU. Attractions for the visitor to Butterfly Island include: wildlife sea trips, a large water park, woodland walks through the undeveloped part of the island, spa days and a thriving nightlife within the city. The city also contains many museums, large parks, theatres and a large 30-screen cinema. The city includes many hotels, ranging from budget getaways for those from the poorer districts of Lauchenoiria, to luxury all-inclusive resorts for the discerning traveller. There is something for everyone in the city of Seahaven.

Travel within the city of Seahaven is easy, with an easy-to-use well-connected public transport system. Regular buses run between various rural tourist attractions, and a train line carries out a circuit of the island. Ferries to the mainland leave every hour between 9am and 8pm in the summer, or 5pm in the winter with late-evening services available weather-permitting. The island also contains a small airport, with one commercial flight arriving from the mainland each day. The airport also caters to wealthy clients with private planes. Private boats are welcome also; and travel by boat is recommended by the Government of Lauchenoiria where possible.

On the outskirts of Seahaven, to the west, is the major factory for the Bees’ Cheese Produce Company, a major Lauchenoirian corporation that produces many different cheese related products, exporting them throughout the IDU. The Cheese Festival will take place within the Seahaven Conference Centre where all attendees will be given a complementary cheese gift-bag by Bees’ Cheese and other Lauchenoirian cheese companies. Guests with any special requirements are warmly invited to contact the Conference Centre in advance.

[Democratic Republic Of Eiria]

(Best IDU Cheese Entry)

Kremākon: Translating to "Cheese Cloud", this light, soft cheese is a staple of light Eirian cooking. Commonly used on flatbreads and salads, it has a light, salty taste, pairing well with tomatoes or other solid sauce bases. It is also occasionally used in traditional Eirian Duvmaize(stuffed bread) filling.

Kremākon is one of the most common cheeses in Eiria, mainly used in the "Kirtuv Liegle" (Light Cuisine) style of Eirian cooking. A majority of Kremākon is made in Plakanlauki Province, by both traditional artisan cheese makers and more commercial operations. It is a very versatile cheese, and also very affordable in Eiria, especially in the southern provinces.

[Gardavasque]

Entry: Capravino Cheese
Category: Best IDU Cheese
Nation: Gardavasque
Produced in: Gardavasque
Description: Semi-soft goat milk cheese with flavor of red wine.

[Gardavasque]

Entry: Tequila Jack Cheese
Category: Best Imported Cheese
Nation: Great Tequila Island
Region: Texas (Ambassador to IDU)
Produced in: Great Tequila Island
Description: A mild-flavored white semi-hard cheese made from cow's milk infused with tequila, often served with salt and lime.


Translation:
“It's a contest to decide which is the best one. Well, I guess people like Tequila Jack it's spicy but smooth. I like to eat it in between sips of our famous tequilas. It's perfect to go with a party with your homies or just at home crying with yourself. It's nice with salt and lime. Try it tonight. Tequila Jack. Not the cheapest, but the best."

Editor's Note: Never drink tequila and then use speech-to-text software to compose your entry.

[Xiomera]

Entry: Tziquia Cheese
Category: Best IDU Cheese
Nation: Xiomera
Produced in: Xiomera
Description: Tziquia is an aged cheese made from cow's milk. It originated in the mountains around the Lake Ehehuani area of northern Xiomera, but is now commonly consumed throughout the country. It is considered an artisan cheese and is protected by an Imperial Designation of Origin mark to prevent imitations. Tziquia is only produced from July to October, the grazing season for the mountain cows of the region. It typically has a protective outer coating of a paste made from dried chilies, vinegar and garlic, which gives it a distinctive color and flavor profile. It is a soft, fresh and salty cheese which holds its shape and form well without easily breaking.

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Entry: MiliCheese Vegan Cheese
Category: Best IDU Cheese
Nation: Milintica
Produced in: Milintica
Description: MiliCheese is Milintica's answer to traditional milk-based cheeses. Originally produced to serve in national canteens and as part of food distributions, MiliCheese has been refined over decades to become a viable alternative to traditional cheeses. It has a base of coconut oil, and also includes water, olive extract, starch, sea salt, ground sunflower kernels and carefully selected flavorings. It is a versatile, easily melted, and healthy cheese alternative and is certified vegan. Its taste is often described as that of a mild cheddar.

[Libertas Omnium Maximus]

Entry: Stagcapri 
Category: Best IDU Cheese
Nation: Libertas Omnium Maximus
Produced in: Libertas Omnium Maximus 

Description:
Stagcapri, a portmanteau of the pre-colonial Iustitian words Goat and Blanket, is, as the name would suggest, a light and airy goat's-milk-based-cheese that has been produced in the region since at least the mid-1300s. During the early manufacturing stages, Stagcapri is coagulated using a blend of lemon juice and other natural citrus fruits (limes or, more rarely, oranges) to infuse the cheese with a slightly acidic texture. Aside from occasionally being served without addition as an amuse-bouche at higher-end restaurants, Stagcapri is most frequently used as a spread on crackers or flatbread, often accompanied by a sprig of rosemary. 

[Bears Armed]

Karr-Fyrrie Cheese

Category: Best IDU Cheese.

Nation of Origin: Bears Armed (The Ursine Northlands)
Territory: Clan Kwermbrynyr
Town: Karr-Fyrrie
Source of Milk: Cows (Bos taurus taurus)
Pasteurised: sometimes
Aging time: two to eight weeks
Colour: very pale yellow, almost white
Texture: Hard, somewhat crumbly.

Karr-Fyrrie is a hard, semi-crumbly, white cheese that comes from the area around the town of Karr-Fyrrie in south-eastern corner of Clan Kwermbynyr's territory. Originally it was produced on local farms, from the 'raw' milk of local cows, and is  thought to have been created to provide a food for the area's iron miners. Nowadays, however, much of the production occurs in larger creameries in or just outside the town itself, using milk sourced from within a wider area (and commonly pasteurized): It is the latter side of the industry that provides most of the 'Karr-Fyrrie Cheese' consumed elsewhere. "Creamery Karr-Fyrie" is  commonly a bit drier and crumblier than most "Farmhouse Karr-Fyrrie", while the latter normally has a creamier flavour. In either form it has a mild [but a bit salty] flavour with a faint hint of lemon. It is sometimes known colloquially as 'CrumblyCheese'.

Manufacture
This cheese is produced by adding rennet to buttermilk so that the latter forms curds. These are then kneaded together, and the resultant block is cut to approximately the correct size & shape before being pressed into a cylindrical mould. A rind is formed by submerging these rounds in a bath of brine for approximately twoEights watches [i.e. 24 hours], and is dusted with fine oat-flour which gives it a white colour. This brine-based method for producing the rind probably was used initially because the miners needed extra salt to maintain the right metabolic while working. (No, these Ursines aren't anthropmorphic enough to sweat when overheated, but they commonly drink larger amounts of cold water in such situations....)
The combination of the short ripening period, the low temperature at which this takes place, and the way in which acid production builds up from an initially-slow level, means that the acid naturally dries out the curd and causes the crumbly texture. The final product normally has a fat content of between 5/12 & 7/12.


Culinary Notes
In addition to being eaten raw, in sandwiches, or on oatcakes or crackers, and perhaps accompanied by an apple, Karr-Fyrrie is the cheese probably most commonly used in the cooked dish known as 'Kwermbrynyr RareBite'... which itself is being entered into this contest under the 'Best Cheese-related Product' category.
Combining this particular cheese with pickles of any kind is traditionally considered "wrong".

Samples supplied
The actual cheese supplied as samples here in the festival comes from 'Three Aspens' Creamery, situated on the outskirts of Karr-Fyrrie town, which won a local contest for this role. It is made using pasteurised milk, but is otherwise basically a "cottage-style" variant. It is being served on oatcakes, with local Karr-Fyrrie [salted] butter from the same manufacturer optional, and there are 'Russet Joy' apples (a local variety, small but sweet) also available as an accompaniment. 

OOC
The closest RL equivalent is the Welsh Caerphilly Cheese.

[Jutsa]

A disheveled, short and dark-skinned being frantically opens her maroon trench coat, spraying notes and bird seed across the floor of the Seahaven Conference Centre. It is hard to tell whether this was an accident, a diversion, or an attempt to please the duck that had been pecking at her since she arrived, although odds are it were all three.

"Sorry I'm late. I thought we were too late to enter the festival, and was too busy ironing out the details back home to notice the friendly letter left on my hotel doorstep." She adjusts her Lenin-framed glasses and flicks her scarlet scarf at the crow. "Fortunately, the delay provided us enough time to acquire a new cheese for the festival, since it would have otherwise been delayed due to a horrible mixup at the Greater Seaway Cheese and Legal Processing Plant. Now, we have two entries! One for best imported cheese - which I think we import here, anyway - and one for best cheese-related product!" She looks around the room. "I was expecting more cheese-related products, to be honest."

She stands before a small table covered in a thin white cloth dotted with little caricatures of small rubber ducks. On top is a small ball of unusual-smelling and mildly green cheese on a small pedestal. She points to the golden desk plate in front of it.

Name: Seaway Sansamooshi
Category: Best Imported Cheese
Nation: Jutsa
Region: Forest
City: Seaway



"First we have Seaway Sansamooshi. Much like other Sansamooshi cheeses throughout Jutsa, this prized delicacy is favored by tourists and Jutsae alike. It is comprised entirely of cashew milk, brewed with agar agar, yeast, tapioca starch, and a fine hybrid of seaweed imported from Zikulenwa in the Ukshet province, butter made from avacado oil, paprika, and just a hint of finely grated yam - the part that makes it Seaway Sansamooshi rather than Punyumek Sansamooshi.

This delicacy is easy to prepare at home, and is often times made in the Cumukzi variety by adding a dash of marijuana into the cheese batter. Unfortunately, I could not bring the Cumukzi variety in with me today on account of being uninformed of Seahaven's laws regarding the substance, so I only have with me the Classical variety.

Please, enjoy as it gently melts into your mouth and provides a sweet yet spicy, buttery yet nutty, oceanic yet earthy taste all at once while you're sipping a glass of unsweetened but mildly salted lemon juice - Lemontang - and eating a plate of Nuswata, otherwise known as Baked Broccoli Leaves in Ginseng Root and Crushed Walnuts."

She then gestures over to the other item on the stand. "And now, for the ultimate piece of the festival that I and the rest of Jutsa are confident you will not be able to live without." She then promptly picks it up and puts it on her nose.

Name: The Ultimate Pleasantanizer
Category: Best Cheese Related Product
Nation: Jutsa
Region: Forest
City: Nushkip


She begins talking. Unfortunately she sounds a bit like a duck... maybe this is why the duck's been following her around.

"Are you tired wa'in to eat your bost pwized and artisan cheeses, but your turred off by the tewwible sbell? Well waht do logger! Pwesenteek, the Ultimate Pleasantanizer! TM.

This hewe device is a staple in every hobe i' Jutsa. Dow you bite say this looks an awful lot like a closing pin! Add you'd be cowwect! The technology is very simbila, but has ultimately been desighed to facilitate baxibub closure of the dostril all while providig baxibub cubfort!"

She takes the pin off her nose, which looks slightly red from where the pin was.

"And to think, this masterpiece could be yours for only I20.00 or your money back if you've purchased a month-long warrantee for another I10.00. It's harty, it's handy, and it's a great help in the kitchen. Call this toll-free number," she points at another golden desk plate that has the a phone number on it," to order yours now while they're on sale. Thank you, ultimate Pleasantanizer; I certainly know I could never live without you."

She pauses and smiles while posing in front of the Ultimate Pleasantanizer as if waiting for a photo to be taken. After a good twelve seconds, she relaxes and mutters something in Jutsaish.

[Bears Armed]

Kwermbrynyr Rarebite

Category: Best Cheese-related Product.

Nation of Origin: Bears Armed (The Ursine Northlands)
Territory: Clan Kwermbrynyr [orignally]
Type of Product: Savoury Recipe

This is a traditional dish that does not have a single, fixed recipe because it was developed "domestically" in the community rather than invented by some specific chef or at some specific restaurant. It consists of a relatively thick Cheese-based sauce, and is normally consumed while still hot: It is most commonly served on either oatcakes or toasted bread, but sometimes instead is served in a chafing dish (like a fondue) into which those items are dipped.
The most common form of Cheese used for this is 'Karr-Fyrrie', but other Kwermbrybyr-produced cheeses of similar types (i.e. made from cows' milk, 'hard', & preferably crumbly) are also considered acceptable. This is crumbled if possible, and otherwise grated or shaved, into approximately the minimum quantity of either cider (using that word in the RL British sense, i.e. fermented apple-juice) or cider-vinegar needed to keep the sauce liquid until it cools close to room temperature: Generally, more of these liquids will be used if the dish is going to be served in a chafing dish than if it is going to be served directly on the meal's bread-related components. Mustard is added "to taste", and in more recent octades both 'effspice' (a flavouring  produced from the bark of a coniferous shrub that is endemic to Bears Armed's "Mainland" section) and black pepper have also sometimes been used.
Versions of this recipe used in parts of the country outside the territory of Clan Kwermbrybyr are more likely to add those additional flavourings, quite commonly use similar cheeses of more local origins rather than the actual Kwermbrnyr-produced ones, and may replace the liquids involved with ale, beer, malt vinegar, or even a 'roux' (i.e. butter& flour sauce): The members of Clan Kwermbrybyr themselves insist that the name should not be used in the latter cases, although the more moderate among them will accept the use of alternative cheeses as long as those are reasonably similar to their own traditional ones.

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At this festival, the samples of the recipe provided for consumption are "proper" 'Kwermbrybyr Rarebite', made using only Karr-Fyrrie Cheese, either Cider or Cider-Vinegar, and Mustard. They are served both on oatcakes and in chafing dishes with strips of toast to dip in.

OOC note
The closest RL counterpart to this dish is 'Welsh Rabbit'.

[Lauchenoiria]

Thank you all for your entries! The submission period for the IDU Cheese Festival 2021 is now closed. Voting will open shortly.