View allAll Photos Tagged cheesing
Mun Cheese (3,265 square feet)
1910 East Washington Street, Petersburg, VA
This restaurant opened in February 2016; it was originally a Burger King, which was built and opened in 1995. It became Solomon Seafood in the 2000s, which closed in 2014, and became Fish & Grill in 2014.
Matt Adams on Cheese Gobbler, 28, at Cheesedale, Nowra
Strobist: 580EXii lighting the left hand half, half power. Another 580EXii lighting the background, 1/4 power, 1/2 CTO. Both triggered with PW
..Mmmmhm. Cheese. (taken at 11:45pm on friday night. I worked and slept most of saturday, which i knew would happen, so i had to get my creative shot in when i could)
I made this photo for a recipe blog post on how to make a delicious salmon sandwich. You can use it, but please link back to the original post: hallosunny.blogspot.nl/2014/09/broodje-zalm-roomkaas.html
Who cares if this is 'just for show' nowadays? I had a great time watching the running porters carry the sledges of Gouda in and out of the square, with the cricket umpires weighing and sampling the cheese.
Arugula chiffonade topped with rolled Coppa, B.R. Cohn Kalamata Olives, wedges of Hoch Ybrig cow’s milk cheese and Marcona almonds drizzled with B.R. Cohn Tuscan Extra Virgin Olive Oil
Made with aged chedder and parmesan cheeses, grated onion and paprika, giving it an orange hue.
Very yummy when warmed up. When cold, the saturated fats from the cheese give it a dry texture.
Some rosemary would have been good.
Who cares if this is 'just for show' nowadays? I had a great time watching the running porters carry the sledges of Gouda in and out of the square, with the cricket umpires weighing and sampling the cheese.
The guy on the left was my favourite. He reminded me of Vince Vaughn.
So far behind with Crow's Scavenge Challenge for this month so having a go at catching up and completing (first time) all for February!
Scavenge Challenge - February ~ #2 Easy One - just find something starting with "Cr..." (yeah like "Crow!")
Green Dirt Farm
Weston, Missouri
(June 1, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Ok, I was impressed. I mean, I assume it's not a real wheel of Parmesan Reggiano, but by golly it looks like the real thing--they've even got the stamp on the rind right.
The weekly Cheese Market at Alkmaar, Netherlands. The porters carry the the cheeses to the weighing scales and then onto the merchants carts. The market is largely a tourist spectacle now. The cheese arrives in two big refrigerated trucks and leaves again a few hours later, in the same trucks.
I hate blue cheese but the title fits.
SB600 placed inside a cheese grater with a blue flash gel on.
Bax broke into my bag for this cheese. I rescued it, but ran to get my camera to document the damage. He came right back at the cheese!
I fear we're in for some ghastly litter box adventures...
These colourful napkins look a bit like the Norwegian cheese "Jarlsberg" because of the white dotts. I also thought it was nice with some colours on a grey and rainy day.
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...is in my humble (and no doubt minority) opinion one of the worlds most overrated foodstuffs. 95% uneatable and the remaining 5% is usually just a vehicle for eating dressing. Or, in this case, a stuffing made from lump crabmeat and cheese (amongst other good things).
Tonight we will stuff bell peppers .... a much better product!