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Queso fresco, crema, requeson, panela and every other delicious cheese you need for your Mexican food.
I made this cheese from some raw milk. It is a fresh cheese so the flavor is straightforward. Tastes like a cross between ricotta, feta, and cream cheese.
The Smiley Campbell Band
www.facebook.com/Thesmileycampbellband/
Cheese Fest Portsmouth - 14th July 2018
Here's the story...We applied the phrase, "good thing there's a handle on that cheese grater" at random times throughout the year. Morgan found this at the Dollar Tree and gave it to me as a Christmas present. The End.
So the day has come for me to make cheese... This is a big day. I hear everyone should make cheese before they die, well ok all foodies should anyway. :p I will be back in a few hours to show the results! I am following the recipe from my Moro cook book, by Samuel and Samantha Clark. These two have such simple delicious recipes, I am feeling pretty confident. Here goes!
One thing i like about Al Ameen's prata is that they use Mozarella cheese instead of cheddar cheese for their cheese pratas! and they are not stingy with the cheese fillings.
cheese aisle at woodmans for katy and twocheeseplease
on the left is string cheeses
on the right shredded cheeses
then beyond that is cheese in tubs and foreign cheeses
Now out-of-print, a beer-with-cheese pamphlet from Cabot Cheese of Vermont, printed in 2006. Cabot cheddars are paired with various beers from Clipper City Brewing, now known as Heavy Seas Brewing, of Baltimore, Maryland.
▶ A pdf of the guide: here.
▶ Recipe for Welsh Rarebit: here.
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▶ More on beer-with-cheese from Yours For Good Fermentables.com.
"What? I am just over here in the corner sky pirating. What do you want from me?"
Photo taken by Christy Wiseman