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Baron Bigod es una crema, queso blanco florido-corteza y sólo Brie granja leche cruda del Reino Unido hecha por Jonathan y Dulcie Crickmore en Bungay, Suffolk, Inglaterra. Está hecho con leche no pasteurizada de vacas rojas y blancas que pastan Montbeliarde los exuberantes pantanos de Stow Fen. El queso se coló solamente con la mano y envejecido durante un máximo de 8 semanas en un entorno natural, como una cueva.

Baron Bigod es una crema, queso blanco florido-corteza y sólo Brie granja leche cruda del Reino Unido hecha por Jonathan y Dulcie Crickmore en Bungay, Suffolk, Inglaterra. Está hecho con leche no pasteurizada de vacas rojas y blancas que pastan Montbeliarde los exuberantes pantanos de Stow Fen. El queso se coló solamente con la mano y envejecido durante un máximo de 8 semanas en un entorno natural, como una cueva.

Salivating over this cheese....wrapped in wild garlic leaves

Salivating over this cheese....wrapped in wild garlic leaves

Edible nettles are used to flavour  Cornish Yarg from Lynher Dairies Cheese Company in Cornwall. The nettle leaves are brushed onto the cheese to attract "wonderful natural occurring moulds of various colours". As the cheese matures, the nettles infuse a "delicate, slightly mushroomy taste".

Edible nettles are used to flavour Cornish Yarg from Lynher Dairies Cheese Company in Cornwall. The nettle leaves are brushed onto the cheese to attract "wonderful natural occurring moulds of various colours". As the cheese matures, the nettles infuse a "delicate, slightly mushroomy taste".

English cheese. Cornish Yarg is made by hand, then brined before nettle or wild garlic leaves are wrapped around it. One of my personal favourites.

The 10 Best British cheeses

English cheese. Cornish Yarg is made by hand, then brined before nettle or wild garlic leaves are wrapped around it. One of my personal favourites.

Tomme de Savoie cheese, cow milk - Fromages.com

Tomme de Savoie cheese, cow milk - Fromages.com

Have never been a huge blue cheese fan...until now.  Love love love Cambazola Black Label.

Have never been a huge blue cheese fan...until now. Love love love Cambazola Black Label.

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