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Slice the cheese into thin strips.
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A toasted cheese open-faced sandwich. Made with Sottocenera, an unpasteurized cow's milk cheese, speckled with truffles and wrapped with a cinnamon-spiced ash rind. Imported from Veneto, Italy.
Step 7: Done!
Photo by Yours For Good Fermentables.com.
Cheese Muffins
Oster Cookbook, c.1974
2 c flour
4 tsp baking powder
1 T sugar
1/2 tsp salt
1 egg
1 c milk
3 T soft butter
1/2 pound cubed sharp Cheddar
Heat oven 350 degrees; grease muffin tin. Combine dry ingredients in bowl, wet in blender; process at Mix; add cheese, process at Blend. Add to dry ingredients; bake 30-45 minutes. Makes 12.
Thanks, Linda for the Transcriptions
(Azteca, Bremerton, WA)
Cheese Enchilada- A flour tortilla filled with cheese in enchilada sauce and served with rice and beans. 7.75
More often than not, I enjoy ending a meal with cheese than a saccharine finish.
For this evening, one of the three cheeses I selected was a standard favourite, comté. Made from raw cows milk and aged in house (by Cheese Boutique) for 3 years (which ML shuns, but it's at least aged longer than the one available at Whole Foods), it is a nutty and sweet semi-firm cheese, and a staple finish (if available) to many a late evening of dining.
To the above, I also tried the Serrat del Triado because it was noted to be "very unique and exclusive to c5." I suppose I wouldn't easily find it elsewhere. A raw cows milk cheese from northern Spain in Navarre, again aged in house for 18 months, I'll confess the firm cheese didn't leave too much of an impression, tasting rather mild/fruity more than sharp.
Last choice on my plate was the Rocchetta. I chose this pasteurized mixed (goat, sheep and cows) milk cheese because it was a creamy cheese, and I *heart* triple creams/cream cheeses. This did taste as advertised: it was very fresh/refreshing and not aggressive.
My cheese selection was accompanied by thin bread sticks, raisin crostini, sweet dried figs with a nice chew, strawberry-floral jam, cherry preserves, and sesame snaps.
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Fred and Ted are having a go at Cheese Rolling at the Skidby Scarecrow Festival.
Entry in Skidby Scarecrow Festival 2012.
13th - 15th July.
See how the shading comes up from the bottom on each letter? The blue I used was way too dark to show it, so I stopped midway. I need to order more needles, so I was using a 3RL, which is really too thin a line for this. The pigskin was a pain as usual, but overall I'm not too unhappy with the lettering lines, which is what I was most worried about.
Artisanal Mexican Cheeses
The one on the far right is an aged double-cream. The one second to the right is a cheddar.
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Mtleted onions, potato foam, bone marrow, masa cake. tomatillo salsa verde.
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography