Explore Queso Cheese, Manchego Cheese, and more!

The results have been announced from the 2012 World Cheese Awards in Birmingham, England! The “Supreme Champion”: Manchego DO Gran Reserve from cheesemaker Dehesa de los Llanos, located at a Francisan Convent in Albacete, Spain. 2nd Place (by a hair: they were actually tied with the Manchego at first) went to Blu di Bufala, from brothers Bruno and Alfio Gritti of Caseificio Quattro Portoni in Lombardy, Italy. 3rd Place went to Le Gruyere AOC 1655, from Gruyere Depuis in Bulle, Switzerland.

2012 World Cheese Awards Winners Announced

2012 World Cheese Awards Winners Announced The results have been announced from the 2012 World Cheese Awards in Birmingham, England! The “Supreme Champion”: Manchego DO Gran Reserve from cheesemaker.

"L'Etivaz AOP" : oil on wood, 14x11" This is a beautifully delicious alpine cheese sent to me by Joe Salonia, of Gourmino LTD - master cheese makers in Switzerland. This alpine cheese differs from Le'Gruyere as its only made in summer months before its aged for at least 2 years. You can taste the grassy herbal influence of the season. SOLD: print available here: http://mikegeno.com/catalog/print_pages/cheese/L'Etivaz_AOP_PRINT.htm

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

Cheeses from Switzerland - Switzerland Cheese Marketing

Switzerland and its 450 cheeses. Discover the world of the Cheeses from Switzerland. Switzerland Cheese Marketing is the organisation for the marketing communication for Cheeses from Switzerland worldwide.

REUNIÓN COFRADÍA DEL QUESO MANCHEGO (HOTEL BEATRIZ TOLEDO AUDITORIUM & SPA****)

REUNIÓN COFRADÍA DEL QUESO MANCHEGO (HOTEL BEATRIZ TOLEDO AUDITORIUM & SPA****)

Beautiful photo essay - Oscypek is a smoked cheese made of salted sheep’s milk, made exclusively in the Tatra Mountains region of Poland, Slovakia and the Czech Republic. The first mention of cheese production in the Tatra Mountains dates back to the 15th century - in a document from 1416. The flavor of the cheese depends very much on herbs, grass (eaten by the sheep) and the time of year the cheese is made. Some people claim that it tastes best in the spring, because the milk is full of…

Centuries of traditional cheese making

Hirtenkäse, or "herder's cheese", is a distinctive cow's milk cheese made in the Allgäu area of Southern Germany.  Traditionally, cow herders bring their cows from the Alps into Allgäu each fall in mid-September. September 18 typically "marks the official start of the Almabtrieb, or descent, a day celebrated with a festival ...."  Hirtenkäse is made from the milk from these cows  It is usually aged eight months

Hirtenkäse, or "herder's cheese", is a distinctive cow's milk cheese made in the Allgäu area of Southern Germany.

Xynotyri is an unpasteurized whey cheese (low fat) from Greece made from sheep's milk or goats milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyri" means "sour cheese" in Greek.

Idiazabal cheese is a Semi-soft smoked sheep's milk cheese with a rich nutty flavor originating from Navarra, Spain.

Bra : 4 jours à la gloire des fromages

Bra : 4 jours à la gloire des fromages

The Voice, French Cheese, Populaire, Bra, Cheese, Tents, Cheese Plant

Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, Canada, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler. Emmentaler is a yellow, medium-hard cheese. It has a savoury, but not very sharp, taste.

Emmental cheese from the central cantons of Switzerland - hard unpasteurized cow milk

Murray's Cavemaster Reserve Across the Pond    #cheese

Murray's Cavemaster Reserve Across the Pond

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