View allAll Photos Tagged cheesing
The cheese bar at DiBruno's at 18th & Chestnut, where Mac & I met Wendy today for lunch. Mmm... cheese! These guys are so wonderful, because they will talk to you about what you like and make really good recommendations. Fabulous!
I am a picky eater. I know, I know. Really, in some ways I'm just a boring eater. There are a lot of things I just haven't tried. So today I asked for a sample of a Brie before I bought it, and he took it, spread it on something that I did not know what it was, and drizzled something on top. I took it and popped it in my mouth - without asking what it was! This is HUGE for me. Guess what? It was pretty good! I would have said no to it if he had offered, but I'm glad I gave it a chance.
(It was a fig that he put it on top of, and he drizzled balsamic on top of it.)
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Sunday Brunch today was Mini Cheese Popovers, scrambled egg, bacon, mini sausage & cherry tomatoes. Recipe www.thelonebaker.com
This was in our Suite waiting for us when we arrived at the Grand Cypress. Chef Steven sent it with his compliments! There were several different kinds of imported cheeses, 2 bottles of wine, dried fuits, crackers and cookies!! It was awesome!!! :)
My boyfriend made me put this on Flickr XD
his cat had kittens last summer and this one i claimed as mine who i named cheese LOL!
hes now very fat and is still a cry baby .... X) but hes my cheese!
ps: terrible phone picture
01.04.09 : Since this was a French wedding, everyone was demanding bread to go with the cheese platter. The servers gave up telling them that there was no bread and brought some up to quiet 'em down! =D
Hotel on Rivington - Penthouse
105 Rivington
Blogged at Atypical Type A:
www.atypicaltypea.com/2010/05/10/chalk-cheese/
www.atypicaltypea.com/2010/05/14/wine-bottles-as-centrepi...
Woke up around 9am and went to the Mercato in town. Everything from cheese to bed sheets are sold at the mercato.
Consider:
The variety of cheese available. Many of them are European cheeses. It's fairly safe to say that all of them are made outside of New York City.
The history of the cheese must take into account the equipment required to produce it. The farm that grows the feed and rears the cattle (often these are two separate farms, for purposes of efficiency), the transport of milk to the cheese factory, the machine that packages it, the truck that transports it to the grocery store. Each of the steps required to bring cheese to this grocery store can again be broken down ad infinitum.
The price of milk in New York State as of January 2008 was $20.70 per hundred pounds of milk (milk is priced by the weight because a disparity in fat content changes the overall weight of a given quantity of milk). This price is $6.04 higher than the milk price in January of 2007.
Also consider the refrigeration unit required to keep the cheese from spoiling. The inefficiency of the open refrigeration is obvious. Although this also ties into the future of the cheese.
Trader Joe's in Union Square does a brisk business and will probably turn over their entire stock of cheese in a few days. Thus, they aren't concerned with preserving the cheese for an extended period of time. The packaging will be thrown away and make its way to a landfill.