View allAll Photos Tagged cheesing
I did a photo illustration of a variety of local cheeses from the Yellow Moon Cheese Company. Left to right: artisan cheddar, artisan gouda with organic peppers and artisian asiago (a bit moldy). After the photo shoot others had brought a hefty variety of other cheeses and we had a cheese party!
SBA Project: Farmer and SME Training / General (Agribusiness & Farmer)
Location: Istanbul Turkey
Date: November 2011
Photographer: Yasmine Bandali
Details: Agribusiness investments, and farmer education in Turkey have allowed markets to thrive with a decadent array of food items, produced to feed a thriving population. This is the Egyptian Spice Bazaar of Istanbul, where slabs of cheese tantalize tourists and locals alike.
"Mom, ummm why we have cheese in our ears?"
When we where at the ENT this morning Hendrix and I were looking at a model of an ear and disscussing the different parts, he wanted to know why we had cheese in our ears, the layer of fat, to Hendrix, looked like cheese.
La Mer wants to take your picture! Shhh...don't tell her that the film left in the camera is too old, and we cannot buy any more because Polaroid refuses to make it!!
Ridiculously simple, incredibly satisfying, often forgotten. Topped with Trappey's hot cayenne sauce it's a winner for breakfast, lunch or a snack.
Taken for "7 Days of Shooting" week#30 "From the Heart" "Mono Monday"
Heart shaped cheese is "Coeur de Bray" a cheese from Neufchatel region in Normandy . Either side are (L) a log of goat's cheese and to the right an AOC goat cheese called Romorantin. There's also a Bresse Blu, St Nectaire and a hard organic cow's milk cheese made by our Austrian friend/neighbours. And a piece of "Fourme d'Ambert" a blue cheese from Ambert in the Auvergne , which is one of the oldest cheeses in France, pre-dating British blue Stilton.
All of the cheese at Harley Goat Farm is hand made daily. The Monet Chèvre has edible flowers on the outside, and delcious herbs in the middle. The ones on the left are tomato and basil, also delicious.
Something I make without measuring, long ago inspired by a recipe in Amy Vanderbilt's complete cookbook - as a variation of Baking Powder biscuits. As I've learned over the years about biscuits, I just used techniques rather than a recipe, using milk, or butter rather than shortening depending on the taste/texture I wanted. But I measured out this time to see what I did. Yay.