[Bears Armed]

I hereby declare this thread open.


The festival will be held in Democracity, the capital of [nation]The IDU[/nation].


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.



__________________________________________________________________


For reference, details of the first ICF:

http://archive.nswiki.org/index.php?titl...e_Festival

http://archive.nswiki.org/index.php?titl...e_Festival



:Bear:

[Trive]

Nation: Trive 38
Home Region: International Democratic Union
Entry Category: (Trivian Cheddary Creamy Yellowy Spicey, Trivian Cheddary Creamy Yellowy Spicey Cheddar Pizza, Trivian Cheddary Creamy Yellowy Spicey Choco-Cheddar Cheesecake.
Entry: Trivian Cheddary Creamy Yellowy Spicey Cheddar was the main meal of soldiers while aided by the United States in the Glorious Revolution against the USSR. It apparently got popular among citizens, being a common meal around the cities of Trive 38. Pizza Hut in Trive 38 has made a special Trivian Cheddar Pizza.

It's what we like to call "the flavor nuke", the Trivian Cheddary Creamy Yellowy Spicey Cheddar is a part of the culture of the Trivian people. It has became popular in the international community, and can be found commonly in Brasil the HUEland and in MozillaFirefox. Reviews are normally above the 10.

[boricuastan]

Nation: Boricuastan
Home Region: International Democratic Union
Entry Category: Best IDU Cheese
Entry: Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product

A staple of the Boricuastani diet, Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product is a triumph of science and industry, allowing patrons all across the war-ravaged, economically decrepit country to enjoy a simulation of the cheese-based diet that people form other countries take so much for granted. A gooey paste dispensed from a toothpaste-like tube, Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product is a spread for crackers, french fries, burgers, sandwiches, and even as a pizza topping, or a substitute ingredient for any recipe including cheese.

Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product has a distinct neon-green hue, owing to national regulators' insistence that the product be artificially colored so that customers would not mistake it for anything vaguely nutritious. The product contains 0.00001% dairy fat, which allows Boricuastani Cheez-esqueTM to sell it locally as a "cheese."

Developed in 2006 as an alternative to genuine cheese after Kennyite missiles obliterated Boricuastan's cattle supply, Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product has become a favorite of Kennyite astronauts, who like to joke that it is "green cheese" from the moon. It is considered an aphrodisiac in some tribal communities in Boricuastan, and has been used by demolition companies as a controlled explosive. Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product is marveled for its patented "cheddarish" flavor which -- if the diner's taste buds have been exposed to unusual levels of radiation over the years -- kinda-sorta-maybe tastes a little like the real thing.

Try Boricuastani Cheez-esqueTM-Brand Processed Cheddarish-Flavored Cheese-like Product for yourself, and you'll see what has the Boricuastanis raving.

Bon appetit!

[Bears Armed]

Category: Best IDU Cheese.
Country of Origin: Bears Armed.


Bison-Brii Cheese

This is a soft, ripened cheese made using milk from a domesticated strain of the Yamond, or 'Woods Bison', and is produced in the district of Brii (an area within the 'South Walking' section of Clan WildWoods' territories) after which it is named.
(For the location of Brii, see particularly this map.)

Appearance
Bison-Brii is traditionally made in disc-like 'wheels', which are approximately from 8 to 16 inches [20-40 cm] in diameter and 1 to 2 inches [2.5-5.0 cm] thick.
The outer surface of a ripe Bison-Brii cheese is covered by a thin white crust, produced by one of the moulds employed in the cheese-making process, which itself is perfectly edible. In properly ripened cheese the interior is a cream-coloured paste which is soft and creamy in texture throughout although if the ripening was ended early then its centre may have a grey tinge, and be only semi-soft and somewhat "chalky" in texture, instead.

Production
The traditional version of Bison-Brii cheese has always been created using unpasteurised whole milk, although in recent years (especially since contact with the outside world was opened-up in 2006 AD) alternative versions made from pasteurised milk have also been made.
The preliminary soft curd is obtained by adding [bison] rennet to the raw milk and warming this mixture to normal Ursine body-temperature (c. 37.75oC, which is 100oF). Several layers of the material are then cast into each of the round moulds, which are normally about the same size as is it is desired the finished cheese will be, traditionally using a special type of perforated ladle: These are then drained for approximately one day.
Once the curd has become firm enough the cheese is removed from the moulds, salted (using salt processed from the 'salt licks' in this district, at which wild bison congregate and where, reputedly, they were first brought into domestication: this salt contains is slightly lower than most varieties in Sodium content, because it also contains traces of chlorides of several other elements such as Calcium and Magnesium too, but this does not harm its edibility), inoculated with the culture of appropriate cheese-making micro-organisms, sprayed with spores of the fungus Penicillium candidum (which is the species that gives ripened Bison-Brii its crust), and set aside in a cool, dark place to ripen. Under normal condition the cheese takes between three and four weeks to ripen fully, and it is then normally aged for at least one more week additionally as well. A ripened cheese of 16 inches diameter weighs just under 7lb [which is just over 3kg]. The smaller cheeses tend to have a stronger flavour than the larger ones.

Varieties
Bison-Brii created in the traditional manner from unpasteurised milk is also called 'Cave-Brii' cheese, because it is normally ripened in caves within this district's limestone hills. The varieties produced using pasteurised milk instead are then contrastingly called 'City-Brii' cheese, even if they were also ripened in caves [as is still sometimes the case] rather than in the more tightly controllable conditions of the creameries' own cellars [as is more usual). The traditional methods allowed for both a 'plain' variety and one that was flavoured slightly using [local] Juniper berries. 'City-Brii' comes in both of those types too, and also, as a smoked cheese [never with Juniper berries, but possibly with some of that plant's needles included in the smoke-producing material instead], or even (in recent years, and only in small quantities) in a range of "novelty" varieties into which traces of various alternative flavourings [such as mustard-seeds, gingery 'Effbark', or imported Paprika] have been incorporated. The plain version of 'City-Brii' is widely considered to be slightly less tasty than its 'Cave' counterpart.
Some batches from the plain variety of 'Cave-Brii' may also be left to mature for significantly longer, for several months or even for as long as a year. This strengthens their flavour, while both the crust and the interior become darker and crumblier, and the end-result is commonly called 'Brii Brown'. The makers of 'City Brii' have yet to duplicate this version of the cheese successfully.

Storage
Once ripened and "opened", Bison-Brii is rather perishable as cheese goes and is generally "worth" eating (by most people's tastes) for only a few days. The 'City' forms tend to last better than most of the 'Cave' ones, although 'Brii Brown' can generally outdo even most of the 'City' types. The most "keepable" varieties are, as you would probably expect, the smoked ones. Once it becomes over-ripe the same micro(organisms that were responsible for the actual ripening produce unpleasant levels of ammonia (affecting the cheese's smell, as well as its flavour) while the cheese dries out and hardens. It should therefore be kept in sealed container and stored under cool, dark conditions, or even refrigerated as soon as possible after it is purchased, especially if one has acquired only part of wheel rather than an entire, "unopened", one.
If blue or green mould becomes visible growing on the cheese then it must no longer be consumed, and should be discarded immediately (or used as bait when fishing for catfish, in which role this "spoiled" cheese is allegedly very effective)in order to prevent food-poisoning: Simply trimming off the obvious growths does not return the cheese to a safely edible condition, because once they have appeared the mould in question is likely to have spread through the rest of that cheese as well anyhows.

Serving
Bison-Brii is usually consumed in the same ways as are other types of 'soft' cheeses, although traditionally the most common way of eating it within the Brii district itself was on flat 'cakes' made using flour from the seeds of local buckwheat. It is not used as an ingredient in any cooked dishes, as such, but is sometimes served in a slightly melted form (or even baked, although that's more of an urban idea) in a [lidded] round ceramic dish and topped with nuts or fruit. 'Brii Brown' may also be consumed by itself, "dry", or dipped in honey.

:Bear:

[Yeldan Dairy Commission]

Nation: Yelda
Home Region: The Pleiades
Entry Category: Best Imported Cheese to IDU

Nation Imported to: Franxico

Kl?llen?ot?n
A traditional cheese made from the milk of tamed Kl?llens (a large bear sized, weasel-like animal weighing approximately 360 kg / 790 lb). Pungent, soft and very strong-smelling, it is sometimes flavored with herbs. Kl?llen?ot?n has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its 3-month aging. It is usually shaped into a brick when sold. The taste and flavor of the cheese depends on the period of ripening. When young, the interior is sweet, with age the flavor becomes spicy. Because it's so strong, Kl?llen?ot?n is best eaten with dark breads and beers.

History
Kl?llen?ot?n has existed in one form or another since Kl?llens were first tamed over 500 years ago. Due to the savage and unpredictable nature of even "tame" Kl?llens, the making of this cheese has always been a hazardous undertaking. The practice of attempting to "tame" Kl?llens was at one point outlawed due to extreme loss of life and damage to property. During this time the cheese was only produced in small quantities by brave souls on isolated farms and ranches. More recently the taming of Kl?llens has once again been allowed, but only under the strict supervision and regulation of The People's Select Committee for Agriculture, Firearms, Small Kitchen Appliances, and Recreational Footwear.

Exports
Almost all of the importing/exporting for the Pleiades Region is handled by international trading conglomerates in the nations of Generic Nation Product, Libertarian Chaos and WhaleCo Global LLC. This includes cheeses. Only the very finest cheeses are exported directly from Yelda and they carry the "Fine Yeldan Cheeses?" label. Regular cheeses (which are really quite good, actually, but more of a "supermarket" quality) are shipped by one of the trading conglomerates and are simply labeled "Yeldan Cheese. Product of The Yeldan People's Democratic Republic". The samples of Kl?llen?ot?n cheese you see before you are of the long-aged spicy variety and proudly wear the label, Fine Yeldan Cheeses?.

In addition to this, our official entry, we invite you to sample all of our Fine Yeldan Cheeses? which will be available throughout the duration of the festival.

[Gnejs]

Nation: Gnejs
Home Region: International Democratic Union
Entry Category: Best IDU Cheese
Entry: Brown Cheese

Area of origin:
The traditional Gnejsian "Brown Cheese" originated in goat-herding communities in the mountainous highlands of the north-east parts of the country.

Appearance/ Production:
Dark caramel-brown in colour. Sold in rectangular blocks (ca. 5 cm x 15), firm texture. A mixture of goat's milk and whey is boiled judiciously for several hours to evaporate water. The resulting product is refrigerated. When solid it is ready for consumption. The milk sugars turns into caramel during the boiling proses, giving the cheese it's brown colour.

Taste/usage:
Brown Cheese is often described as having a deep "goaty" flavour, combined with a sweet caramel taste. Commonly used as a topping for sandwiches and biscuits.

[boricuastan]

Nation: Omigodtheykilledkenny
Home Region: Antarctic Oasis
Entry Category: Best Imported Cheese
Entry: Fluffy CloudTM Cream Cheese

Nations imported to: Boricuastan, Franxico, WAHQ*

Sold in block or tub form, Fluffy CloudTM Cream Cheese is renowned for its uncommonly sweet (for a cream cheese) flavor. The faint vanilla taste has led many observers to compare it to cheesecake filling. However, as the name suggests, Fluffy CloudTM is much softer than cheesecake; the whipped variety is especially popular, but even the standard form is less dense than generic cream cheese, bearing a consistency much more like very thick yogurt. Like most Kennyite processed products, Fluffy CloudTM Cream Cheese is loaded with sugar -- Tiki Taki sugar growers have some difficulty producing enough cane to keep up with the demand, quite frankly -- and is one the many reasons Kennyites enjoy such a dubious reputation for high obesity rates.

Entry Category: Best Cheese Related Product
Entry: Fluffy CloudTM Orange Cheese Pie

Ingredients:

• 2 (8 ounce) packages Fluffy CloudTM Cream Cheese
  
  
• 2 eggs
  
  
• 1 cup white sugar
  
  
• 1 teaspoon vanilla extract
  
  
• 1 cup sour cream
  
  
• 1 packet orange glaze
  
  
• 1 teaspoon orange zest
  
  
• 1 (9 inch) prepared graham cracker crust
  

Directions:

1. Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
   
   
2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
   
   
3. In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie. Add blended orange glaze/orange zest mixture on top.
   
   
4. Bake for five minutes more.
   
   
5. Refrigerate to desired coolness.
   
   
6. Hurl at combative diplomat.
   

* listed here because IDU diplomats may have encountered this product in Strangers' Bar dishes or for sale at the WAHQ supermarket, not to suggest that WAHQ is located in IDU.

[Bears Armed]

Category: Best Cheese-related Product.
Country of Origin: Bears Armed (Northlands).


Kwermbrynyr Rraebite

[Zybodia]

Nation: Zybodia
Home Region: Yggdrasil
Entry Category: Best Imported Cheese to IDU

Nation Imported to: Bears Armed

Fyrgbom

Appearance and Taste
During the four-month aging process, the cheese develops a crusty, brown, inedible rind, but the cheese within is silky and cream-coloured. While it is soft, it has enough elasticity to maintain shape beautifully, and it slices perfectly. The flavor is hearty, but it holds a distinct sweetness that can complement meat or stands alone.

Uses
Fyrgbom pairs very well with bread. It also melts evenly and beautifully. Historically, it was not uncommon for mountain ranchers to eat sandwiches of Fyrgbom at least once a day. In recent years it has also become popular across the nation for making melts.

Origin
Fyrgbom is a mild cheese made from the milk of cows grazing high above the Grys River Valley in the Twilight Mountains. They graze only on the wild clover and sweetgrass fields of the mountains, leading to a cheese that is surprisingly sweet. Originally, a tart, fruity cheese known as Fyrg, using milk from the wild goats of the mountains, was a favourite of the pioneers of the Twilight range. The introduction of cows to the region, however, led to the creamier, more savoury cheese Zybodia knows today. Fyrg cheese does still have its own following, but the taste is more niche.

[NewTexas]

NewTexas Cheese



Come and get you some!™

Nation: NewTexas
Home Region: Texas
Entry Category: Best Imported Cheese
Entry: Chili Con Queso
Nation Imported to: Boricuastan

Introduction

In NewTexas, we have a multi-purpose cheese product we simply call "Queso". More properly, it is "Chile con Queso" (Spanish for "chile with cheese"). It started out as a an appetizer of melted cheese and chili peppers typically served in Tex-Mex restaurants as a dipping sauce for fried tortilla chips. Now, it is served any time, all the time, in everywhere from homes to sporting events to restaurants to lunchboxes. Queso is as ubiquitous to NewTexas as is the cowboy hat.


Ingredients

Chile con queso is a smooth, creamy sauce, primarily used for dipping, that is made from a blend of melted cheeses. There are many, many varieties of queso and they run the gamut of colors from white to electric yellow to bright orange. This range of colors come from the different kinds of cheese used in the preparation. The most common cheese used in queso is a pasteurized processed cheese spread made by the Texveeta Cheese Company run by The NewTexas Cheese People. Although the process of making the creamy cheese is a closely guarded secret, it is common knowledge that is composed of Cheddar, Colby and Swiss cheeses. The most common chili component is a product made by the Tex*tel Chili Factory that is simply diced tomatoes and green chili peppers. The white varieties are generally made from Monterrey Jack cheese and the electric orange are made from Cheddar.


Accompaniments

Queso can be put on anything and everything from a humble tortilla chip to a flip-flop and it will be delicious! While tortilla chips are the traditional dipping vehicle, cocktail wieners, saltine crackers, carrot sticks, grilled steak cubes, corn chips and celery sticks are all perfectly acceptable dipping instruments.

While traditionally used as a dipping sauce, queso is a perfect topping for an infinite number of food items. Hamburgers become Queso Burgers when topped with a generous portion of queso. Any kind of egg benefits from queso, from scrambled eggs to fried eggs to being incorporated in deviled eggs! Steak con Queso is considered a delicacy in NewTexas. The only limit to things you can top with queso is your imagination!


Varieties

Queso is completely versatile when it comes to add-ins. Queso Fundido is queso with sautéed mushrooms. Queso con Chorizo is a delectable mixture of queso and a traditional hot and spicy Mexican sausage. Spicy ground beef flavored with taco seasoning turns your queso into a virtual taco-in-dip-form. Shredded spinach turns queso into a vegetarian friendly meal. Like the foods you can serve queso on, the sky is the limit to the things you can add to queso.


Recipes


Everyday Queso

Ingredients

1 can (10 oz each) Tex*Tel® Green Chilies & Diced Tomatoes, undrained
1 package (16 oz each) Texveeta®, cut into 1/2-inch cubes

Method #1 - Stovetop

Combine undrained tomatoes & chilis and Texveeta in medium saucepan.
Cook over medium heat 5 minutes or until Texveeta is melted completely and mixture is blended, stirring frequently.

Method #2 - Microwave

Combine undrained tomatoes & chilis and Texveeta in 2-quart glass bowl.
Microwave on high 3 minutes, stir, until mixture is blended, microwave 2 more minutes or until Texveeta is melted completely and mixture is blended.

Method #3 - Slow Cooker

Combine undrained tomatoes & chilis and Texveeta in a 4 to 6-quart slow cooker.
Set slow cooker on Low, cook for 2 hours or until Texveeta is melted completely and mixture is blended.

Serve warm as a dip with tortilla chips.



Homemade Queso

Ingredients

2 tablespoons butter
½ medium yellow onion diced (about 3/4 cup)
2 medium jalapeños, seeded and finely diced
2 tablespoons all-purpose flour
3 cups warm milk
1 cup shredded Longhorn Jack cheese (a marbled combination of Longhorn cheese and Monterrey Jack cheese)
1 cup shredded Extra Sharp Cheddar cheese
1 teaspoon cumin (or Comino as we say in NewTexas)
½ teaspoon red pepper
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon crushed Mexican Oregano (optional)


Method

In a medium saucepan melt the butter over medium-high heat. Add the onions and jalapeños and sauté until soft and cook until onions are translucent and jalapeños are soft. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk. Add cumin, red pepper, chili powder, salt and oregano (if using).

Serve warm as a dip with tortilla chips.



Images



The Cheese Makers - The Cheese People - 2006 Version[b]




[b]The Cheese Makers - The Cheese People - 2016 Version[b]




[b]The Ingredients[b]




[b]The Tools[b]




[b]Basic Quesos[b]




[b]The Meaty Quesos[b]




[b]The Veggie Quesos[b]




[b]Queso, come and get you some!™[b]
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