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Ameribella

Ameribella

Rounded Rectangle, American Cheese, Earthy, Fancy, Exterior, Orange, Cheese Lover, Sweet, Posts

This double portrait of Winnimere, by Jasper Hill Farm, was a challenge as the cheese is powerful. It's difficult to be so close and not eat it right away. The gooey sweet, tangy, salty center is to me as close to gelato as cheese gets. It's addictive characteristics make it dangerous.

Oh Winnimere, you beer washed, spruce wrapped beauty. Now that your beauty has been captured on canvas, I can hang you on my wall and not just my hips

BRIDGET'S ABBEY, This raw cow milk cheese is made in CT, USA.  The Di Bruno Bros. label reads:  "...Mark Gillman produces this trappist style cheese made with rich winter milk. It is great fro melting, but best enjoyed as a table cheese."

BRIDGET'S ABBEY, This raw cow milk cheese is made in CT, USA. The Di Bruno Bros.Mark Gillman produces this trappist style cheese made with rich winter milk. It is great fro melting, but best enjoyed as a table cheese.

Capriole is an Indiana goat creamery that pioneered artisan cheese making in its region over 25 years ago, and renowned cheese-maker, Judy Schad, now has a herd of more than 500 goats. Actually this aged goat cheese is named after a special intern, a young Hungarian woman named Julianna Sedli. Sedli had the insight to make a small version of Capriole's Old Kentucky Tomme and also rolling the cheese in herbes de Provence. 6x12" oil on panel, for sale at mikegeno.com

Mike Geno is a fine artist from Philadelphia who specializes in realistic paintings of objects such as cheese, bread, bacon, and other types of food

Cottonseed: A delicate pillow of pasteurized goat and cows milk, mild enough for the child yet complex enough for the snob.

Cottonseed: A delicate pillow of pasteurized goat and cows milk, mild enough for the child yet complex enough for the snob.

Pecorino Romano: This cheese’s flavor is aggressive and energetic all the way from it’s salty and acidic start to a finish full of roasted walnuts and tropical fruit.

Pecorino Romano

Pecorino Romano: This cheese’s flavor is aggressive and energetic all the way from it’s salty and acidic start to a finish full of roasted walnuts and tropical fruit.

Tender and smooth with ideal meltability. A sweet fairy tale of milk and truffles.

Sottocenere Cheese

Tender and smooth with ideal meltability. A sweet fairy tale of milk and truffles.

Stinking Bishop: Stinking Bishop is a great example of a cheese that displays prickly thorns on the outside and then treats you right if you dare to give it a chance. Use it to surprise your friends that are scared of that stinky edge and get them to discover the sweet, custardy reward at the center of it all.

Stinking Bishop

Stinking Bishop: Stinking Bishop is a great example of a cheese that displays prickly thorns on the outside and then treats you right if you dare to give it a chance. Use it to surprise your friends that are scared of that stinky edge and get them to discover the sweet, custardy reward at the center of it all.

Idiazabal: Hailing from the Basque region of Spain, sheep’s milk Idiazabal faithfully embodies all of the characteristics that have helped the area achieve cheese stardom.

Idiazabal: Hailing from the Basque region of Spain, sheep’s milk Idiazabal faithfully embodies all of the characteristics that have helped the area achieve cheese stardom.

Ewe’s Blue: This handcrafted, farmstead cheese is the closest thing Americans have to our own homegrown Roquefort!

Ewe’s Blue

Ewe’s Blue: This handcrafted, farmstead cheese is the closest thing Americans have to our own homegrown Roquefort!

I have noted before that, for the most part, cheddar has become a homogenized (no pun intended) product offered up to the American public. Fortunately, English cheddars like Keen’s show us the path to cheddar righteousness. If I’ve said it once, I’ve said it a million times: eat cheeses like Keen’s with traditional British ales and you will not be disappointed. Fruity reds will offset the sharpness, or you could go earthy with something like Pinot Noir to fully drum up the musty, earthy…

I have noted before that, for the most part, cheddar has become a homogenized (no pun intended) product offered up to the American public. Fortunately, English cheddars like Keen’s show us the path to cheddar righteousness. If I’ve said it once, I’ve said it a million times: eat cheeses like Keen’s with traditional British ales and you will not be disappointed. Fruity reds will offset the sharpness, or you could go earthy with something like Pinot Noir to fully drum up the musty, earthy…

A beautiful cheese plate. #cheesewine #wine #cheeseplate #boursin

How To Host A Wine And Cheese Pairing Party.serve selection of soft, medium, hard cheeses and salami!

O’Banon: O’Banon follows in historic French footsteps, but reps its all-American distinctiveness with Woodford Reserve soaked leaf-wrapping.

O’Banon: O’Banon follows in historic French footsteps, but reps its all-American distinctiveness with Woodford Reserve soaked leaf-wrapping.

Made in Portugal   From Covilhã the famous Serra cheese, made from the milk of ewes and prized for its rich flavour, but also delicious home-made bread

My favorite cheese! Made in Portugal From Covilhã the famous Serra cheese, made from the milk of ewes and prized for its rich flavour, but also delicious home-made bread.

Cremeux de Bourgogne: This coolly decadent cheese elevates any night (or morning for that matter) into something grand; its luxurious texture takes meals to the next level. Cremeux also makes dessert effortless on its own, or with sweet fruit by its side.

Cremeux de Bourgogne: This coolly decadent cheese elevates any night (or morning for that matter) into something grand; its luxurious texture takes meals to the next level. Cremeux also makes dessert effortless on its own, or with sweet fruit by its side.

Cheese Plate - Kunik, Morbier & Penacorada Azul

Book club appetizer: Cheese plate with 1 hard (gruyere), 1 medium, 1 soft (goat). Serve on board with crackers and baguette (optional: grapes and figs).