¿Alguien tiene un poco de pan? Torta de La Serena, el mejor queso elaborado con leche de oveja merina. Te contamos su historia y elaboración: http://ibericoscontreras.com/blog/historia-y-elaboracion-del-queso-de-la-serena.html

¿Alguien tiene un poco de pan? Torta de La Serena, el mejor queso elaborado con leche de oveja merina. Te contamos su historia y elaboración: http://ibericoscontreras.com/blog/historia-y-elaboracion-del-queso-de-la-serena.html

Torta del Casar . Spanish sheep milk cheese. Curds are formed using the pistins of the cardoon to coagulate. No animal rennet! Delicious!

Curds are formed using the pistins of the cardoon to coagulate. No animal rennet!

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Mont d'Or

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart (Artisan Cheese Making)

"El Cerro" es un queso semi-curado con pimentón.  Elaboramos un queso de leche cruda producida por un rebaño de 80 cabras alpinas pasto en el Parque Natural del Montseny.

"El Cerro" es un queso semi-curado con pimentón. Elaboramos un queso de leche cruda producida por un rebaño de 80 cabras alpinas pasto en el Parque Natural del Montseny.

Cutting into a ripe wheel of Epoisses - robust, meaty, delicious.

Gooey cheese always looks sumptuous and satisfying. Cutting into a ripe wheel of Epoisses - robust, meaty, delicious.

Brillat Savarin - Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s

Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the

Le Pelardon, petit fromage au lait cru de chèvre de la région du Languedoc, bénéficiant d'une AOC depuis août 2000.

Le Pelardon, petit fromage au lait cru de chèvre de la région du Languedoc, bénéficiant d'une AOC depuis août 2000.

Tomme de Savoie. If you like cheese you should try this cheese from the French Alps some time. It's divine!

Sometimes we fall in love with a food, eat it endlessly and then forget about it for months (or years like my Supernatural Brownie recipe). That is what I felt like when I bought a wedge of Tomme …

Pélardon French Cheese // region : Languedoc Roussillon // milk : goat // (queso frances, fromage aop)

Pélardon French Cheese // region : Languedoc Roussillon // milk : goat // (queso frances, fromage aop)

Spanish Cheese Tetilla:  a very mild cow's milk cheese from the Galicia region

Spanish Cheese Tetilla: a very mild cow& milk cheese from the Galicia region

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