View allAll Photos Tagged cheesing
DDC-Special Treat
A little piece of Gouda cheese is always a special treat to Shizandra. She looks pleased.
ANSH130 #2 "Say cheese"
This is a small wheel of smoked gouda cheese that I often have as part of lunch.
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.
Another from a recent trip to London with Paul C Stokes and Daniel Borg. After a bright and sunny morning in London the skies opened to heavy rain and thus outdoor photography was finished for the day. A quick decision to find some indoor locations was made and we landed up at the British Museum. Think I lucked out with my timing here.
Have a great weekend everyone! :-)
Cheese is milk's leap toward immortality.
(Clifton Fadiman)
Looking close... on Friday! - CHEESE
(photo by Freya, edit by me)
Thanks for views, faves and comments!
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)
Until the Nineteenth century, this spot was a bustling wharf where local cheeses were loaded onto barges and taken down the Thames to London. Today, it is owned by the National Trust and is now just a sleepy bend in the river with little evidence of its past.
Saw many great MOCs creation in Flickr, so I just having fun to moc one by using minifigures legs for this creation. My LBG all printed so just use reddish brown instead of LBG :p
I pass this old truck several times a month, and I've had the idea for this photo in my head for a long time. Finally had the time to drive out there with Pokey this weekend. The truck is located at Taylor Farm, which has a little shop full of their produce, and cheese that they make there. I went in and asked if it was OK to put Pokey inside their truck, and they agreed, but told me that they weren't sure if the truck door would open or if the window would roll down. Both needed quite a bit of tugging, but we managed (but couldn't get the window all the way down) I just wish I had gotten there earlier or later, since the mid-day sun was a bit harsh.
A Macro Mondays submission on the topic "Say cheese". In this case a thin slice of fetta cheese, backlit by the sun.
freshly made crumpets alongside a mixed green salad topped with plum butter and sprinkled with grated mature cheddar cheese. marmite to be spread on the buttered crumpets
crumpets profoodhomemade.com/crumpets/
roti maker flic.kr/p/2n5XeSh crumpets were cooked on a roti maker
plum butter www.daringgourmet.com/plum-butter-pflaumenmus/
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 ...
slices of cheese grilled on thick sliced toast topped with tomato on a bed of mixed salad and a serving of tomato chilli sauce
tomato chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
mature cheddar cheese
white bloomer loaf thick sliced
counter top mini oven flic.kr/p/2m3gaso
i've decided to use the countertop oven flic.kr/p/2m3gaso more often. the old microwave packed up a few days ago and has been discarded. that has left valuable space in a small kitchen. i'm not replacing the microwave but i'm giving serious thought to buying a pasta making machine. i'll look around ...
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 ...
The guys over at www.brickbuilt.org contacted me about their monthly featured tutorials, wanting to break down the newest version of my cheese trees, great for microscale and minifig scale. I happily obliged, and created this, as well as a breakdown of the parts to make each layer. Check out the tutorial here to see what you need to make your own for your castle forest, town park, or whatever else you can think of!
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Small toy Radio Flyer wagon loaded with Baby Bell cheese for the Looking Close... On Friday Group, Topic: Red. Happy Friday!
No date. 1950s or early 1960s, I think. Sorry for the wavy lines on this one. My scanner died on Tuesday (the scanner that replaced my other bum scanner!), so I think the psychedelic ambiance is due to the scanner giving up the ghost.
121 pictures in 2021/39 Grilled Cheese Day
Simple, but delicious, I really enjoyed it. Mid afternoon, as I only just remembered.
52 weeks of 2021, week 15 Patterns
Macro Monday's and the theme of "Smell".
A simple one this week as we were quite busy with other things.
This is a lump of soft cheese that I scooped out of it's container with a knife. It was probably around a day after it
s "Use by" date and my wife wasn't going to use the rest so I thought I would make it my subject this week.
Some cheeses have distinctive smells, especially Parmesan. It will also have one when it goes off.