09-07-2021, 11:32 PM
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.
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.