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Barbara Hazelgrove starred in a commercial filmed for Bega Cheese factory. Barbara was born in England and moved out to Australia with her then husband Peter Pike. They settled in Australia and ran many businesses, including a rabbit farm and poultry farm in Sydney as well as a fish and chip shop in Werri Beach (near Gerringong) in New South Wales, Australia.
Barbara then moved to Burragate (partway between Bega and Eden) before settling in Bega over twenty years ago. She travels all over the world but always comes home to Bega - where she is a bit of a local celebrity and Justice of the Peace.
At the end of the Bega Cheese commercial you can hear Barbara say 'but Bega is famous for Bega', referring to the cheese she is holding in her hands in the next frame.
View the commercial on Youtube
begacheeseGMM
This is a vintage tin cheese grater with a hole for hanging on the wall. It has a large bore for grating think curls of cheese, or even potatoes or carrots!
FOR SALE in Grannies Kitchen:
Chuck E. Cheese #548 (13,992 square feet)
2699 Lishelle Place, Virginia Beach, VA
This location opened in the early 1990s. It closed in 1995, operated as an independent family entertainment center for a brief period, then reopened as a CEC in March 1997, which was renovated in the mid 2000s and again in April-June 2022. It was originally a Showbiz Pizza Place, which opened on November 23rd, 1983.
Here is a cheese fondue. We are using a swiss cheese, and mushrooms, grapes, bread, sausage and brussel sprouts for dipping ingredients.
Reproduction of William James Topley photograph 2312, "Taking temperature in cheese factory." Original at Library and Archives Canada.
All that is left of my first homemade cheese.
This was an acid coagulated cow's milk soft cheese, with added flavor from kumquat peel.
I started with 1/2 gallon of milk, the juice of 2.5 myer lemons, and the peels of 2 kumquats finely chopped. After draining about 2 hours with the occasional squeeze, this yielded about 3/4 pound of curds which I packed in the bottom of a container.
With the added citrus flavors from using the lemon juice instead of a pure acid and adding the kumquat peel, it went really well in a spinach salad.
It kept for about a week, which is consistent with the book's guess.
Kraft Singles Skim Milk Fat Free American Cheese, by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
We had to order this cheese after hearing all the good things about it.
Handmade and in small batches, one can feel the love put into making each of the cheeses.
We ordered The Elvis....a sampler of eight different flavors--Smoked Cheddar, Sriracha Cheddar, White Cheddar, Cheeseball, Gruyere, Brie, Lemon Citrus, and Pepperjack.
Each cheese tasted extremely close to the real thing...very very good, hands down.
We decided that a party was in order and invited some of our neighbors over for a treat.
Marrying each cheese with a wine was quite fun and delicious - and no one knew that it was vegan ...it is that good.
Check out Door86.
It is worth the wait as well as cents.
goat cheese. brie style
pear
truffle
This was delicious. This was the highlight of the meal along with the bronzini. The bronzine came with pototoes (delicious), sunchock puree (delicious) and some sort of sauce with olives. Needless to say, it was the best dish of the meal that didn't come out.
Tastes great hot and cold!
250 g Mountain cheese (in Germany it
is called "Harzer Roller")
250 g curd cheese (Quark in Germany)
100 g fresh Butter
Melt all things slowly in a pot (not too hot) and stir until all ingredients are smoothly combined together.
Add 4 Tbs Cream and 1 Egg (beaten) into the cheese and stir for 1 min. You can also add some caraway.
For eating hot: break a slice of fresh bread into small pieces and dip into the hot cheese.
For eating cold: let the cheese settle over night and spread some cheese on a slice of fresh bread. Add onions if you like or some fresh pepper.
Enjoy