View allAll Photos Tagged cheesing
Extreamly matured cheeses at the Genova farmer's market. (Not for vegetarians..)
I tend to try everything but here I stopped..
I made cheese, it is really simple. Bring the milk to a boil, take it off the heat, add some lemon juice and separate the curds from the whey. pour it all through an old t-shirt in a colander, compress by twisting the shirt, put it on a plate with another heavy plate on top in the fridge. Bam! cheese! Ok, it ain't cheddar but it is great in Saag Paneer.
Cheese. Vintage, illustration in halftone.
Available at www.boredwall.com as 18 x 24 inch canvas print.
Printed on premium textured Hahnemuhle monet 410gsm
I came across these biscuits in a new cookbook I got (Company's Coming Diabetic Dinners, which is apparently a reprint of an older cookbook from the Lifestyle Series).
I didn't use the feta cheese the recipe calls for, opting instead to use some shredded cheese that was in the fridge. The dough was messy and kind of hard to work with, but they're pretty good. :)
Cat and Prev's wedding cake was a cheese cake - literally - comprised of three tiers of cheese stacked on top of one another and topped with Lego bride and groom figures.
For the Monthly Scavenger Hunt October 2009
#1: Tell Me, Have You In Fact Got Any Cheese Here At All?
LANGRES
Pasteurized cow’s milk / soft, washed rind
Region : Champagne Ardenne
Affineur : Herve Mons
The reddish orange cylinder shaped cheese is immediately recognizable from the 5mm deep indent on top - known as the fontaine or “well”. A red dye extracted from the rocou (seeds of the American annatto tree) gives the cheese a natural orange colour. The locals fill the well with a touch of Marc de Champagne. The cheese is never turned during the maturing process.
Langres is a vigorous cheese (i.e. a stinker) with a pronounced barnyardy scent. Although made from cow’s milk, it is evocative of sheep’s milk cheeses. It has a distinctive saltiness and with extremely fruity finish and high acidity. Although quite salty, Langres is much more mild than the similar Epoisses de Bourgogne
The rind of the cheese is sticky and shiny, showing off a magnificent natural orange colour. The pate is firm but melts in the mouth.Not recommended wit reds
Whites : Sweet whites – German spatlese etc
OSSAU-IRATY-BREBIS DE PYRENEES AOC
Unpasteurized sheep’s milk / pressed uncooked cheese
Region : Basque country, Pyrenees, border area between France and Spain
Aged 4 – 6 months
Affineur : Herve Mons
Thick yellow/orange rind with a smattering of grey mold. The white or ivory paste is firm and dense but smooth with unctuous butterfat. Often best in the spring as the cheese produced from the fall milkings is more floral. The texture is very special, with an almost taffy-like feel to the tongue. Great as a snack cheese with apples and pears, cured meats and raw veg.
Sweet, nearly caramelly, with grassy, nutty and earthy undertones
Wines :
Red : Full bodied reds, spicy reds (Madiran), Rioja, Ribera del Duoro
White : Cali chardonnay, sweet whites
Queso Manchego en cuñas 200 gr Señorio de Sancho Panza / Manchego cheese DO in wedges 200 gr Señorio de Sancho Panza
Manchego Cheese in wedges
Fixed weight 200 gr
email: info@srmancha.com
tel. +34 606 10 57 70
SEÑORIO DE LA MANCHA