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  • Julia Gulia

    03/24/12 (photo: in front of the cheese wall at Loblaws Maple Leaf Gardens) Loblaw Companies earned a spot in the Guinness Book of World Records. The most wheels of authentic Parmigiano-Reggiano cheese cracked at once.

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Recently went to Maple Leaf Gardens Loblaws and I thoroughly enjoyed the experience I was with a good friend. Love the big cheese wall. We had a range of delicious salads from the salad bar. A band was playing so there was a great atmosphere.

the maturing of cheese Parmigiano -Reggiano are arranged in long rows and let it sit on wooden planks . In this way , the outer part of the cheese dries forming a natural rind , without treatments and totally edible . The minimum ripening period is 12 months and it is at that point that only relevant forms of the examination of selection may continue to mature for 24 months or more .

Caciotta Cheese - photographer Alessandro Guerani -- when having people over, why not display foods on cool stands like this

Each parmiggiano-reggiano wheel is inspected individually and given the stamp of approval.

Food | Nourriture | 食べ物 | еда | Comida | Cibo | Art | Photography | Still Life | Colors | Textures | Design |

Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet.[1] Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire.

Must buy for my kitchen. My love for cheese should be displayed for all.

Gourmet Grocer - hmmm, will now place my cheese selections on a cake plate - cute!

blaak. @Brent & Josh Beekman Boys is this your cheese?