View allAll Photos Tagged cheesing
The curds are subjected to a water bath in a colander in hot (185°) water. As the curds rise in their internal temperature to 135° or so, they melt and mass together. Then they can be pulled like taffy. This elongates the protein chains in the curds, and turns the curds into mozzarella cheese.
All of this was done using a cheese-making kit from Ricki, the New England Cheese Queen, available from www.cheesemaking.com/
Cheese Enchilada served with red and green chili sauces at the Tortilla Flats Restaurant on Cerillos Road in Santa Fe, New Mexico.
The Cheese Shop is a cheese sanctuary boasting over 200 local and international artisan cheeses. The Cheese Shop also carries hundreds of specialty products and can ship nationwide. Open Mon-Sat. 10am to 6pm.
Cheese tree (Glochidion ferdinandi var. pubens) carries its fruit for a long time. The pubens variety has hairy fruit, though you have to look very closely to see it. Como, NSW Australia, January 2009.
Cheese Caramelles
Mozzarella, chanterelles. ($12)
extra virgin
Kansas City, Missouri
(August 6, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Minions, Kraft Macaroni and Cheese, 6/2014, by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
Get your daily servings of fruit & love it.
taste like Strawberry Cheesecake, just more fruits & wayyyy healthier than a bite of your traditional cheesecake
An 'after-hours' beer-and-cheese tasting, at
Arrowine Wine & Cheese Shop
Arlington, Virginia.
12 June 2014.
***************
Three sheep's milk cheeses with three accompaniments:
** Manchego Organic Parra Family D.O. (12 noon)
"Made from sheep's milk, easily Spain's most popular cheese, this Manchego has a distinctive flavor: well-developed, but not too strong; creamy with a slight piquancy, slightly salty and nutty with a rich flavor. Esparto grass molds imprint a zig-zag pattern along the side of the cheese. True Manchego, like this, is made only from whole milk of Manchego sheep, raised in the La Mancha region southeast of Madrid, a plateau more than 600 meters above sea level, adjoining the provinces of Toledo, Cuenca, Ciudad Real, and Albacete. Manchego cheese has a long historic and literary tradition, mentioned by Cervantes in Don Quixote of La Mancha."
---> Served with Membrillo quince paste (center), a traditional accompaniment.
La Marotte (3 o'clock)
"The Basques insist that their cheeses have remained unchanged for 4,000 years. From the Pyrenees, this semi-hard cheese is a traditional farmhouse sheep's milk cheese, matured for three months. With a naturally-formed yellow rind crust and grayish molds, the flavor is clean and fresh, with hints of mountain flowers olive-fruitiness and nuttiness. A touch of sharpness increases as the cheese matures."
---> Served with Pyrenees black cherry jam (right).
Pecorino Grand Old Man (9 o'clock)
"Made for over 50 years at a family cheesery in Pienza, north of Sienna, Italy. Aged for over 15 months, the cheese develops a full, rich nutty and fruity flavors. The aged, crumbly texture makes it perfect for grating on pastas and risottos, but the great depth of flavor makes good on its own. [Soulos first tasted Grand Old Man when his cheese guru, Aldo Molina, informed him that it was Molina's favorite cheese.]"
---> Served with black truffle honey (left)
And, one surprise: here.
The six beers: here.
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
Kraft Singles 2% Milk American Cheese, 9/2014 by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
Photos taken by Great British Chefs at Cheese & Wine Festival 2012 - 27th - 29th April 2012 - more about the festival on our blog