View allAll Photos Tagged Cheese
This was the view from the Cheese Press Stones high up on Keld Head Scar, looking South towards the distant Lancashire coastline.
I was out in the Yorkshire Dales with John Bleakley and we had ended up here late in the day, where we were treated to, more or less, constant displays of the suns rays in the distance, as the winter sun kept piercing the cloud cover.
I do admit this was'nt the best composition, but I tried to get the distant rays and the stones in the same shot. Such was the position of the rays, it made it difficult to get the two gigantic rocks separated sufficiently and in doing so they actually look quite small too.
Looking Close on Friday theme: Cheese
Thank you everyone for your kind comments and favs. All are greatly appreciated. HLCoF
....Festival in the grounds of Reigate Priory, Surrey. Other foodstuff and a variety of drinks were available.
or the Topography of Planet Cheese.
- alternative shot for "Say Cheese!" - Macro Mondays
"Shapes and/or Patterns" - The Flickr Lounge
"Texture" - ODC
Cheese burger with lots of yummy layers for the Looking Close... On Friday challenge: "Food With Layers."
I love feta cheese! I prefer it with olive oil and oregano, but the theme is white on white! :-)
For the group:
Macro Mondays ~ White on white
Some informations for feta cheese!
The earliest references to cheese production in Greece date back to the 8th century BC and the technology used to make cheese from sheep's or goat's milk, as described in Homer's Odyssey involving the contents of Polyphemus's cave, is similar to the technology used by Greek shepherds today to produce feta. Cheese made from sheep's or goat's milk was a common food in ancient Greece and an integral component of later Greek gastronomy.Feta cheese, specifically, is first recorded in the Byzantine Empire (Poem on Medicine 1.209) under the name prósphatos (Greek: πρόσφατος, "recent" or "fresh"), and was produced by the Cretans and the Vlachs of Thessaly. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine.
The Greek word feta (φέτα) comes from the Italian word fetta ("slice"), which in turn is derived from the Latin word offa ("a morsel", "piece").It was introduced into the Greek language in the 17th century, became a widespread term in the 19th century, and probably refers to the practice of slicing cheese in order to place the slices into barrels.
Dutch cheese on Delftware
...as a child in my imagination I thought that all cheese would come from Holland
...or from the Moon which is made of cheese as you know.
Wallace and Gromit have been there!
Raco - Tucumán - Argentina.
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Edam
The most obvious association with the name 'Edam' is 'cheese'. For centuries the well-known round Edam cheeses have been sent from this litte town to all corners of the world.
The cheese market, once again restored to its place of honor, is enacted weekly during the summer months. And nearby cheese warehouses keep alive the memory of a colourful post. There are also the cheese farms in the area of Edam en Volendam. However, Edam is more than cheese.
Edam is a city with a rich history. It began in the 12th century, when farmers and fishermen settled along the little Ye river. With that 'Yedam' was a fact.
This primitive settlement developed into an increasingly prosperous town well into the 17th century. Shipbuilding played an important role in this growth.
Once Edam had a great number of ship yards building many famous ships. A good example is the 'Halve Maan' (Half Moon), the ship that the Englishman Henry Hudson sailed in 1609 when attempting to discover a northern route to the East Indies.
A futile attempt in fact, because he stranded on the island of Manhattan! Beside shipbuilding, commerce was a major contributor to the thriving development of Edam.
Together with Amsterdam, Hoorn and Enkhuizen, Edam was one of the most important commercial towns in Holland.
Today Edam is a town with authentic 17th century architecture, convincing proof of its rich past. When walking along the old streets and quiet canals, one can easily imagine how it must have been in a Dutch town centuries ago.
Edam
The most obvious association with the name 'Edam' is 'cheese'. For centuries the well-known round Edam cheeses have been sent from this litte town to all corners of the world.
The cheese market, once again restored to its place of honor, is enacted weekly during the summer months. And nearby cheese warehouses keep alive the memory of a colourful post. There are also the cheese farms in the area of Edam en Volendam. However, Edam is more than cheese.
Edam is a city with a rich history. It began in the 12th century, when farmers and fishermen settled along the little Ye river. With that 'Yedam' was a fact.
This primitive settlement developed into an increasingly prosperous town well into the 17th century. Shipbuilding played an important role in this growth.
Once Edam had a great number of ship yards building many famous ships. A good example is the 'Halve Maan' (Half Moon), the ship that the Englishman Henry Hudson sailed in 1609 when attempting to discover a northern route to the East Indies.
A futile attempt in fact, because he stranded on the island of Manhattan! Beside shipbuilding, commerce was a major contributor to the thriving development of Edam.
Together with Amsterdam, Hoorn and Enkhuizen, Edam was one of the most important commercial towns in Holland.
Today Edam is a town with authentic 17th century architecture, convincing proof of its rich past. When walking along the old streets and quiet canals, one can easily imagine how it must have been in a Dutch town centuries ago.
Edam
The most obvious association with the name 'Edam' is 'cheese'. For centuries the well-known round Edam cheeses have been sent from this litte town to all corners of the world.
The cheese market, once again restored to its place of honor, is enacted weekly during the summer months. And nearby cheese warehouses keep alive the memory of a colourful post. There are also the cheese farms in the area of Edam en Volendam. However, Edam is more than cheese.
Edam is a city with a rich history. It began in the 12th century, when farmers and fishermen settled along the little Ye river. With that 'Yedam' was a fact.
This primitive settlement developed into an increasingly prosperous town well into the 17th century. Shipbuilding played an important role in this growth.
Once Edam had a great number of ship yards building many famous ships. A good example is the 'Halve Maan' (Half Moon), the ship that the Englishman Henry Hudson sailed in 1609 when attempting to discover a northern route to the East Indies.
A futile attempt in fact, because he stranded on the island of Manhattan! Beside shipbuilding, commerce was a major contributor to the thriving development of Edam.
Together with Amsterdam, Hoorn and Enkhuizen, Edam was one of the most important commercial towns in Holland.
Today Edam is a town with authentic 17th century architecture, convincing proof of its rich past. When walking along the old streets and quiet canals, one can easily imagine how it must have been in a Dutch town centuries ago.
one large cheese muffin made with the leftover mixture cut into four segments and resting on the cooling rack
cheese muffins www.recipetineats.com/cheese-garlic-muffins/
i used fine wholemeal plain flour, didn't add the garlic, used skimmed milk and added some dried herbs
i mixed the dried herbs in the dry mixture. next time i'm going to mix the herbs gently with the grated cheese to see if there's a difference to the taste of the muffin. though having said that, i've got thyme growing in the garden i may use fresh thyme instead
baked in the countertop mini oven flic.kr/p/2m3gaso
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
19/02/14
50/365
It really grates my cheese when I come home after a long day's work to find this happening on my desk!
For Macro Monday's "Say Cheese" theme and day 37/365.
What a delicious theme it was this week !
HMM to all.
Being a Graphic Designer, I have a habit of all too frequently visiting gourmet foodie shops as I adore collecting funky food and product packaging. At the moment I am loving the UK based - The Fine Cheese Co.'s - cracker boxes and fruit pastes.
Camembert é o nome de uma variedade de queijo, de pasta mole, originalmente da região da Normandia, no Noroeste da França. Produzido com leite de vaca, apresenta-se com uma fina crosta de bolor penicillium branco, que se torna impregnada de pigmentos vermelhos, castanhos e amarelos à medida em que matura. O queijo jovem, com cerca de 30 dias de fabrico, apresenta um sabor suave, ligeiramente acidulado, com um "coração" (centro da massa) de textura pouco firme, que se modifica à medida em que se aproxima da crosta.
Passados cerca de 45 dias de fabrico, o queijo alcança uma maturidade e uma personalidade, com sabor e aroma mais pronunciados, adquirindo uma textura fina e fundente.
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Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northwestern France.
Camembert is made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes more runny and strongly flavoured as it ages.
Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature.
(wikipedia)
After all the activity of the afternoon—encountering a lion, meeting a tiny cowgirl, and marching in a parade—Daisy was happy to reach home and was looking forward to having dinner. “Hello, Daisy!” her sister greeted her. “Your timing is great; I’ve made a big cheese tray, and I’m starting the salad. Do you have the pork chop?”
“I’m afraid not. I had to sacrifice the pork chop to save my life!” As Daisy related her story, they enjoyed their dinner of cheese and salad.
These Blythe dolls are Blue Rabbit and Dear Forest Deer for “Big Cheese” and “Green”. The cheese is an ornament, and the tomatoes are refrigerator magnets.
The beautiful Grade I-listed Church of St Oswald in Askrigg in Wenlseydale dates from 1466, though according to British Listed Buildings there are the remains of earlier work within. So there was probably an earlier building on the site. The church, like so many others, was substantially repaired in the 19th century.
Askrigg is a pretty village in Upper Wensleydale, part of the scenic Yorkshire Dales. It is five miles east of Hawes, the home of Wensleydale cheese. For those of us who are old enough to remember the TV series "All Creatures Great and Small", Askrigg doubled as Darrowby, where James Herriott's veterinary surgery was located.