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Reading-Raclette, an outstanding melter from Vermont

Reading-Raclette, an outstanding melter from Vermont

Birchrun Blue, a raw "Stilton" from Sue Miller in PA

Birchrun Blue, a raw "Stilton" from Sue Miller in PA

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

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

Chalet Swiss Cheese from The Wisconsin Cheeseman: A second-place winner in the 2012 World Cheese Championships, this semi-soft "baby" with small eyes is less aged and less nutty than regular Swiss. www.wisconsincheeseman.com

Chalet Swiss Cheese from The Wisconsin Cheeseman: A second-place winner in the 2012 World Cheese Championships, this semi-soft "baby" with small eyes is less aged and less nutty than regular Swiss. www.wisconsincheeseman.com

// How to Make Parmesan Broth + 6 Ways to Use It on Food52

How to Make Parmesan Broth - Basic Cooking Techniques

Crottin de Chavignol. Crédits photo : V. RIBAUT / Les Studios Associés / CNIEL

Crottin de Chavignol. Crédits photo : V. RIBAUT / Les Studios Associés / CNIEL

MAGRO DI PIATTA P.A.T. Formaggio magro di breve, media o lunga stagionatura, a pasta semidura. Nella Valdidentro, dove il clima dice grazie all’abbondanza di acqua che fuoriesce dal terreno anche ad alte temperature, il latte ha delle peculiarità organolettiche capaci di determinare le caratteristiche del formaggio prodotto. Magro, per la totale scrematura del latte.

MAGRO DI PIATTA P.A.T. Formaggio magro di breve, media o lunga stagionatura, a pasta semidura. Nella Valdidentro, dove il clima dice grazie all’abbondanza di acqua che fuoriesce dal terreno anche ad alte temperature, il latte ha delle peculiarità organolettiche capaci di determinare le caratteristiche del formaggio prodotto. Magro, per la totale scrematura del latte.

Pecorino Tartufo
(peh-koh-REE-noh tar-TOO-fow) Pecorino Tartufo is an old style of Umbrian pressed sheep milk cheese. The cheese's buttery nutty flavor is enhanced with the addition of aromatic black truffles giving it a unique signature. The smooth toothsome texture gives the Pecorino Tartufo a long shelf life. However the cheese is particularly addictive so it's usually consumed rather quickly.

Pecorino Tartufo (peh-koh-REE-noh tar-TOO-fow) Pecorino Tartufo is an old style of Umbrian pressed sheep milk cheese. The cheese's buttery nutty flavor is enhanced with the addition of aromatic black truffles giving it a unique signature. The smooth toothsome texture gives the Pecorino Tartufo a long shelf life. However the cheese is particularly addictive so it's usually consumed rather quickly.

It's National Goat Cheese Month. Madame Fromage shares a few of her favorite chèvres. Including Evalon Aged Goat Cheese (pictured).

Life After Chevre: Five Great Goat Cheeses

It's National Goat Cheese Month. Madame Fromage shares a few of her favorite chèvres. Including Evalon Aged Goat Cheese (pictured).