View allAll Photos Tagged cheesing
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.
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.
Local cheeses displayed in a supermarket in the mountain village of Arachova, Greece, including the local speciality, Formaele.
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...
Named the most unhealthy restaurant food in the US - the delicious Outback Cheese Fries, with a side of ranch. Gerard digs in.
From a review I did for the Canon PowerShot SD950 IS point-and-shoot digital camera.
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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New experiments with cheese, gouda attempt number 1. I now have a cheese press so we are attempting some hard cheeses.
Favorite recipes from Marye Dahnke's File - Kraft-Phenix Cheese Corporation, Chicago
Copyright 1938. 48pages
This cheese stand at the farmer's market in San Francisco was hard to pass up. The woman next to me was buying some very delicious looking cheese!
Cashew "Cheese" with Crackers
I made this "cheese" with soaked raw cashews. The cashews were blended in a blender with a little lemon juice, a little garlic, and pink Himalayan salt, then scooped into a muslin bag to thicken over a glass jar on the windowsill for approximately 24 hours.
I pressed the soft cheese into a small glass bowl and flipped it over onto the plate, then garnished with chopped parsley, ground black pepper, and some Peruvian sun-dried olives.
The crackers are sun-dried flax & vegetable pulp with onions and caraway.
4.74LE = approx 40p
But it's not a block of Crumbly Greek style, more a carton of Philadelphia!!
Quality degraded until I get home and add copyright info & watermarks!!
Cheese mongers at ...
Arrowine.
Arlington, Virginia.
6 June 2008.
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Photo by Yours For Good Fermentables.com.
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