View allAll Photos Tagged cheesing
Ah trading photo-ops with strangers, you never know what you're going to get. This one came out pretty well though...
My notes on this weird Norwegian cheese, taken in Ross's iPhone, read as follows:
• Norwegian Gjetost Cheese (Ski Queen Brand).
• Purchased at HPP on 1.18.10.
• Weird caramel-colored cube of Playdoh. But delicious with crusty bread! Sweet (but also somehow tangy! So weird!) and creamy. Made of goat and cow.
I love that our grocery store tends to have random cheeses available at the deli. There's always parm, of course. There are always Gouda and goat cheese and mozzarella. But there are also always two or three odd imported selections we've never heard of, cheeses that blow into the store on some serendipitous wind and then blow out again. Sometimes we try them. Sometimes we rejoice.
Weird Norwegian cheese, you are cool. (And yes, in case you were wondering, it is that color all the way through. This is not rind you are looking at. It is CHEESE. And it is totally the consistency of Playdoh. Or clay. You get the sense you could mold it into an animal shape with your fingers.)
That's cheese was frozen solid - if you listen carefully you can hear the raven's beak tapping on it.
Cute, retro kid's illustration-style cardboard box packaging for some St. Paulin soft cheese from QC, Canada bought last week.
There is NOTHING RIGHT about this cheese.
I am going to find a flickr group called Wrong Cheeses, and upload this photo to it.
I thought it was bad enough when my partner - this is her hand holding the cheese, and this is her flickr - felt compelled to buy their toffee cheese (which she then even went so far as to EAT. AND buy again. AND eat again. Then pretended later on that she hadn't liked it. As if. Tch), but MINT? Chocolate? I'm not a fan of minty chocolate even without the cheese option.
From Dec 06.
Christmas mint cheese.
Imagine if you were Father Christmas, and some children left you some lovely cheese on crackers, and you thought "ooh, that's a nice change", only to find - in a moment of horrific taste sensation - that it was mint cheese. Those are children that are getting coal and dog poo in their stockings & no mistake.
Smoked bacon and smoked cheese - too much smoke for a mere mortal? NO!
I still thoroughly approve of the Burren Smokehouse
"Nobody needs convincing that beer and cheese go together."
Cheese & Beer
Andrews McMeel Publishing, 2013.
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I met Ms. Fletcher at the Craft Brewers Conference (29 March 2013 in Washington, D.C.) during the inaugural meeting of the North American Guild of Beer Writers. By that point, she had sold all the copies of the book she had brought with her. Except for one, which she graciously autographed for me. "It'll lighten my luggage load for the flight home."
I look forward to 'testing' the pairings.
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Photo by Yours For Good Fermentables.com.
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an artisanal selection of Canadian cheeses (sampler): Brioche, smoked cherry and feta cheese.
This was course 7 of our tasting.
A simple sampler to conclude the evening that benefited the satiated appetite of my dining companion and also the non-sweet toothed me. The brioche - an echo of the gorgeous golden boules that graced our table at the start of the meal (of which I was none-too-shy to ask for a second serving... which I heartily ate all of since my dining companion has less of an appetite) came as a single toasted slice. Crusty, golden and warm, I topped it with the cool and dense feta, a cheese I don't normally think of as a meal closer, but I didn't dwell on it too much. Why? Because there, at the heart of the plate, was a gorgeous, lush smoked cherry (pitted!). I have such a fondness for cherries that have been macerated not in sugar but in rich deep flavours (be it liqueurs i.e. luxardo, or in this case smoke - oh la la). Lovely.
One of the best uses for leftover Thanksgiving turkey!
Recipe Courtesy of Ocean Spray
16-ounce pre-cooked Boboli pizza crust
16-ounce can Ocean Spray Whole Berry Cranberry Sauce
3/4 cup sliced green onion
8-ounce package shredded Monteray Jack cheese
1/4 pound leftover turkey, cut into thin strips
Preheat oven to 375 degrees. Place Boboli on an ungreased baking pan. Spread cranberry sauce evenly over Boboli. Sprinkle with green onion and cheese. Top with turkey.
Bake for 10 minutes or until heated through and cheese has melted
My major change to this recipe is using two 8 inch Boblis instead of one large. I also suggest allowing the cranberry sauce to drain in a sieve before using so it's not as wet of a sauce.
One from the archives.
A sign from the 2014 edition of the annual Artisan Cheese Fair held at Melton Mowbray livestock market.
The next one...
"2017 Artisan Cheese Fair. The UK's Largest Dedicated Cheese Fair. 29-30th April (Sat-Sun) 10am - 4pm"
Our cheese slicers are a unique addition to your kitchen accessories. Handcrafted by our skilled artisans, they are available in two sizes: 4.5x8 and 4.5x10.
Bauer has launched a 'bread time' cheese to add to its Knirps range. The snack is a typical Bavarian specialty and is available in a 100g pack.
Cheese fondue (traditional):
Ingredients used in the dip include dry white wine, brandy, Swiss emmental cheese, and Gruyere cheese and served with bread, prawns, chicken ham roll, asparagus and broccolis.
Part 1 here - www.flickr.com/photos/baketa/4873170615/
"As aventuras de um Stormtrooper"
Dia: 29/365
Actually went to local grocery store with mother today.
Which meant I could actually get food I wanted.
Fondu-es de fromages, découvrez www.facebook.com/Fromagezvous c'est barré et fromageusement délicieux!