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#Pecorino Sardo was awarded D.O.P. status in 1996. This pressed sheep milk cheese from #Sardinia can be enjoyed on its own, or when well aged it can be used as a grating cheese.

#Pecorino Sardo was awarded D.O.P. status in 1996. This pressed sheep milk cheese from #Sardinia can be enjoyed on its own, or when well aged it can be used as a grating cheese.

Medium hard cheese // Queso medio duro: Maasdam (HO), Edam (HO), Gouda (HO), Manchego (SP - in the photo), Raclette (SW), Mozarrela (IT buffalo), Pecorino (IT sheep), Camembert (FR), Brie (FR), Brunost (NO).

Medium hard cheese // Queso medio duro: Maasdam (HO), Edam (HO), Gouda (HO), Manchego (SP - in the photo), Raclette (SW), Mozarrela (IT buffalo), Pecorino (IT sheep), Camembert (FR), Brie (FR), Brunost (NO).

Pecorino Sardo

Pecorino Sardo

"Morbier" -  Franche-Comté

"Morbier" - Franche-Comté

Parmigiano Reggiano - Instagram by @acooknotmad

Parmigiano Reggiano - Instagram by @acooknotmad

Tetilla (vache) - Galice, Espagne

Queijo tipo Tetilla Cadabás

Tetilla (vache) - Galice, Espagne

Alessandro Guerani Fotografia, foto_portfolio Food

Alessandro Guerani Fotografia, foto_portfolio Food

Burrida (little shark marinated with walnuts)

Burrida (little shark marinated with walnuts)

Torta del Casar, a sensational ewe's milk cheese from Extremadura, at Elkano dinner, Getaria, El Pais Vasco.  Photo by Gerry Dawes©2010. gerrydawes@aol.com.

Torta del Casar, a sensational ewe's milk cheese from Extremadura, at Elkano dinner, Getaria, El Pais Vasco. Photo by Gerry Dawes©2010. gerrydawes@aol.com.

Pecorino cheese, Sardinia

Pecorino cheese, Sardinia

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