Cheese Lover

Collection by Glenda Collins Emerson

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All types of Cheese to try

Glenda Collins Emerson
How to Make A Perfect Cheese Plate

Simple Springtime Dishes

How about a Rustic Springtime Vegetable Pizza or a Mushroom Risotto with Spring Herbs? Sarah Carey shows us how to make three simple Spring time dishes in no time flat. Check it out!

Grilled Cheese Roll-Ups #recipe

Easy Grilled Cheese Roll-Ups | Kraft What's Cooking

Grilled Cheese Roll-Ups #recipe

italian cheese market in italy
Italian StyleItalian Market

caciocavallo

sicily's best known cow's milk cheese. mmmm...

Tons of Roquefort goat cheese named after the village Roquefort-sur-Soulzon. Visit to the Caves de Roquefort, near Millau (dpt Aveyron) while on holidays in the Georges du Tarn.
Cheese LoverItaly

Tons of Roquefort goat cheese named after the village Roquefort-sur-Soulzon. Visit to the Caves de Roquefort, near Millau (dpt Aveyron) while on holidays in the Georges du Tarn.

Mimolette is a French cheese with a deep rich nutty butterscotch taste. Deliciously good!
Queso CheeseCheese LoverHomemade Cheese

Mimolette is a French cheese with a deep rich nutty butterscotch taste. Deliciously good!

BLUE CHEESE
Goat CheeseCheese LoverAntipastoHumboldt Fog

humble blue

humboldt fog. as creamy and delicious as it looks. EXPLORE ~ 20 April 2009

Fourme d'Ambert is a rich and creamy cow's milk blue from the Auvergne region of France. It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing. Although its scent is very earthy, Fourme d'Ambert has a creamy and mild flavor with a slightly nutty finish. The paste is both soft and smooth. Try this cheese with sweet Sauternes as a dessert course or as a light meal accompanying a salad and slice of crusty bread.
Queso CheeseCheese MakerLight RecipesTapas

Delicious Cheese Platter Pairings---This olive and cheese salad is amazing! It's such an easy to make appetizer and everyone always devours it! #sp #olives #cheese #appetizer @Sarah Chintomby King Cheese
Recipes Appetizers And SnacksTapasBrunchCheese SaladCheese Platters

Delicious Cheese Platter Pairings

This post brought to you by Sargento. All opinions are 100% mine. My daughter and her friends have been swimming in our pool for hours almost every day. This is the norm around here this time of year, and it will last well into the early fall.

✿ڿڰۣ   Sainte Maure de Touraine is a French  unpasteurized cheese made from full fat goat's milk. It has the form of a small log, around 16–17 cm in length, and weighs at least 250 g. It is white and soft under a greyish mouldy rind. It has a straw through its centre, marked by the AOC seal and a number indicating the producer. The straw is used, in the making, to keep the roll together. The finished cheese has 45% milkfat. It has a balanced tang with walnut notes and a lemony finish.
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Globedia France cesse d'exister

✿ڿڰۣ Sainte Maure de Touraine is a French unpasteurized cheese made from full fat goat's milk. It has the form of a small log, around 16–17 cm in length, and weighs at least 250 g. It is white and soft under a greyish mouldy rind. It has a straw through its centre, marked by the AOC seal and a number indicating the producer. The straw is used, in the making, to keep the roll together. The finished cheese has 45% milkfat. It has a balanced tang with walnut notes and a lemony finish.

~✿ڿڰۣ  Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture.
Queso CheeseMilk And CheeseOscar Wilde

Fromage bleu d'Auvergne

Le Bleu d’Auvergne est une Appellation d’Origine Contrôlée (AOC) depuis 1975. On parle aussi aujourd’hui d’AOP : Appellation d’Origine Protégée.

Banon de Chalais hails from the sunny and windswept hillsides of Provence. This lovely little cow's milk cheese is wrapped in fresh chestnut leaves that are briefly steeped in brandy. Still young and fresh flavored, it absorbs the delicate, subtle vegetal flavors of the leaves. The leaves turn brown when the cheese has reached its peak ripeness. You will find that this mild cheese is a versatile cheese with several wine types, especially the white wines of the Rhône valley. One piece wei...
Queso CheeseMilk And Cheese

French StuffFrench CountrysideFrance Travel

Gorgonzola & figs...mmm.

Bliss-3 — Bliss

my brilliant friend victoria came up with the brilliant blog it forward. it is the most lovely way of sharing what inspires this magical blogging community with others. my one complaint is that i had to wait until the last day to share (i was so excited you see)…which may explain why my post is …

Brie Fermier - This cheese, from Ferme de Jouvence (Farm of Rejuvenation), a small dairy near Versailles, France, seems to come from another world, so different it is from most other brie we know. It has an assertive mushroomy flavor, with notes of garlic and hay, and its body is wonderfully luscious and silken. It's what brie was meant to be.

Brie Fermier

From SAVEUR Issue #153 This cheese, from Ferme de Jouvence (Farm of Rejuvenation), a small dairy near Versailles, France, seems to come from another world, so different it is from most other brie we know. It has an assertive mushroomy flavor, with notes of garlic and hay, and its body is wonderfully luscious and silken. It's what brie was meant to be.

Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago.
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Ambert - Cheese.com

Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status. The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more…

Fraîcheur Figue
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La Fête du Fromage - Fraîcheur Figue

A taste of life in France.