hi do you think than a cheese factory will be a good business in thailand ?
hi do you think than a cheese factory will be a good business in thailand ?
I don't know. Why don't you contact a company that makes cheese in Thailand and ask them? Try Caroline Cheese in Pak Chong.
Dacheeso has been doing the cheese business in Chiang Mai for many years. Their products are sold in supermarkets as well as to local restaurants.
Welcome to the Buffalo Board...Are you from Wisconsin or the Netherlands?...
any other company will not answer u about this...and i'm from fance
Bonjour, monsieur...Good to know your company will answer this question...Is that the fance we grew to love?...
Etes vous Chevalier Fance E Pants of the cheese eating Sir Enda Mon Quais that Enda Kelly loves
My Kurdish allies assure me no delicate essen cums from factories.
For those clueless Inspector Clous O he say
1 Refine your requirements
Pur Brebi Eroki I am sole importer together with other Zuberoa and Irparalde Mendi sheep cheese A! quality 3150 baht a kilo plus postahe in vacum seal bag all duty paid discount for bulk,Second rate avarra fro 659 bahts but I would nt feed it to a dog
2 Goat Cheese Fromage de Chevre anything sold in Auchan Irun Gipuzkoa delivered to any address in the world at cost plus you fais customs (unlikley on smal packs) and livriasion 7.88 Euros
eg Bkeu de Bresse ,Port Salut
3 Eager Bega solid Australian producer readily available in Villa Foodland some Tops still I believe or pm and we can send
Coons I dont eat as it offends similarly UK mock cheese
Canadian and US cheeses are prohibitive due to rigamarole and forms
New Zealand Cheddars and mature in most Lotus even Big C
Proper Italian Chees sold Grna Padana Peccorino price on application ,I always go for top quality Grana readly availble in C Rai C Mai and Bangkok in major food Halls or better for a restaurant dieect from Italy or here
e-buono - Italian Food home delivery in Bangkok
German and Austrain smoke cheese from several trustworthy knowledgeable locals inc Michael A ,and Germa sausage guy Doi Sakhet
Danish Danbo Fyn and Blue are easy to find more exotic can be sourced from Scandanavia at a price
Rich and juankerrred heres yer man
Food by Phone Delivery Service - Order Online from Bangkok's Best Restaurants
I prefer Bei Otto with hotty totty bonus
Afine firm with tariff stiffa than my knob of Wenslydale
Welcome to Quintessence Online shop - Delivery in Thailand
From age to age curd has been hand made
So ask Mary in the Dairy
It is not a difficut process als the temp and humidity here mean a bespoke aircon environment,
Best regards
Johnny cum Laiterie
My colleagues Wallis and Grommit may have solid advice and te Georgia cracker substitute Hup Seng cream cracker or Carrs Water biscuit sold by Shirley gellymander Porters Flotis Titsgo
Whey to go
Si vous lachez comme un lapin ici bas
https://www.facebook.com/LeLapinSand...very:ourrules:
My wife uses 2 wedges of that Neerladias rubba sunstitute Edam aas a Volendammer arse enlarger on red flag days
Bum A pet't
Vous et mal a tet?
I've been to Irun.
I was looking forward to lots of choice for cheese on my recent trip to UK. Didn't do as much as I thought I would. Plenty of nice wine though.
^ I found the prices for food in the UK wickedly expensive and not all that good. Sure ya had some Stilton and some average cheddars
France on the other hand was like I died and went to cheese heaven, not to mention all the great bread and fantastic wine selections for very reasonable prices.
Also the basic foods weren't exorbitant and they were really good.
And the French still cry about it. They've had it so good for so long and when reality bites, they can't help themselves.Originally Posted by Mr Earl
Here's a recipe for a 'Boursin' style cheese.
This cheese is very quick and easy to make, and the the results are delicious.
2ltrs milk. I use normal Dutch Mill or Meji, with the dark blue top.
Bring the milk just to a boil, and then turn off the heat.
Add 1/4 cup of lemon juice.
Stir, and then leave for 15 mins. The curds will separate from the whey.
Remove the curds with a slotted spoon, and drain through a muslin (Or old T shirt)
Hang up the muslin and continue to drain for about 1 hour.
Take out the cheese and put it in a bowl.
Add 5 crushed/minced cloves of garlic, 1 tsp salt and 1 tsp mixed herbs.
Mix it all together using the back of a fork.
The more you mix it, the softer it becomes.
Press it into a small bowl, cover with clingfilm and store in the fridge.
You can eat it straight away, but the flavour develops if you leave it over night.
Do not walk beside me, for I may not lead. Do not walk ahead of me for I may not follow. Just pretty much leave me the fuck alone!
no one can answer about my question ?
Yes.Originally Posted by daly1908
Make sure you add plenty of colour in place of flavour, slice it thinly and carefully wrap each slice in plastic to ensure all flavour is removed.
Sell in packets of 10.
Seems to work.
^Well, you have come to the right place...There are a lot of cheeseheads here...
And we have a great CSI department, as well...
Dear Arthur.
You simply must try Somchais Bellend Cheddar, matured for up to two weeks in a pair of grandma Tittyporns crotchless used pantyhose.
Available from all good massage parlours.
"The flavour to savour"
^As if goats weren't enough...Now we have Bellend's brand of cheese...
Where is Smeg, when we need to talk about cheese?
Or maybe the OP is a Smeg multynick.
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