View allAll Photos Tagged cheesing
Cheese plate consisting of tulum cheese crystallized pumpking, aged kassari green olive tapenade, smoked circassian walknut pesto & goat cheese grilled pear
Purple in downtown Bellevue, WA.
Chees flight with fig jam and apple slices, from left to right:
mimolette
fromager d’affinois pepper
grand pont l’évêque
Cheese stall at Adelaide Central Markets.
The Market
Established in 1869, the Adelaide Central Market has been a thriving hub of food and culture for over 148 years. With over 80 traders under one roof, the Adelaide Central Market is one of the largest under cover market in the Southern Hemisphere, buzzing with life and colour all year round. The Market offers a huge range of fresh food including fruit and vegetables, meat and poultry, seafood, cheeses, bakery, small goods and health foods, along with some of Adelaide’s most popular cafes and eateries. With over 8.5 million visitors every year, the Adelaide Central Market remains the food Mecca for multicultural cuisine and fresh produce.
Unmolded, then air dried for 48 hours, then salted and ashed. They will air dry another 24 hours, then go into the cave.
This was such a lucky capture on my phone of a family of Mountain Goats in the hills above Bontddu, near Dolgellau in North Wales. We saw a mass of horns behind the rocks running away from us but couldn't believe our luck as they turned, doubled back and seemed to 'pose' on the rock to watch us. They stood here in all their glory for a maximum of 5 seconds before dispersing into the hills. A scene I'll never again see in my lifetime I'm sure! Nature at it's best!
An aging room in Eran and Debbie Wajswol's cheese cave.
They blasted the cave 150 feet into the side of a mountain, lined it with reinforced concrete and set up rooms for various types of cheeses. If I recall correctly, this room is for mild, semisoft cheeses of Gouda-like consistency.
Much attention is devoted to maintaining the proper bacterial and fungal "aura" for each room. The cheese is aged on ash boards that Eran gets from Vermont.
The ghost of Eran's Basque mentor is visible at the right of the picture thanks to the ultraviolet rays emitted by the high-tech fly-zapper.
Actually I shot the photo through dripping-wet plate glass and the ghost is the reflection of a guy standing behind me.
Cheese Course:
- aged Manchego Cheese, Spiced Carrots, Golden Raisin puree.
Nothing new - this one is straight out of French Laundry cookbook, BTW. The flavors really worked - my favorite part how spices ( coriander, Indian black pepper, slightly citrus-flavored Vietnamese cinnamon, cloves and fenugreek) matched a touch of Meyer lemon and a drop of Valli dell’Etna Olive Oil in the carrot slaw.
Please take a look at the entire Dinner in Sioux Falls picture set.
I don't eat lunch at the same time everyday. I mainly wait until my break during my shift, at Chick-fil-A, to eat. Today I had a side salad with egg, cheese, and avocado lime ranch dressing with a side of mac and cheese and an 8 count nugget with ranch sauce. And of course, water!