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An infographic that explains what artisan cheese is, with different regional cheese explained and tips on how to make your own >>  https://www.finedininglovers.com/blog/food-drinks/artisan-cheese-infographic/

What is Artisan Cheese?

An infographic that explains what artisan cheese is, with different regional cheese explained and tips on how to make your own >> https://www.finedininglovers.com/blog/food-drinks/artisan-cheese-infographic/

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Real Cream Cheese

Artisan Cheese Making at Home...This will be my next endeavor! (likely won't be able to happen until summer vacation)

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Halloween dinner party menu

Autumn Harvest Board Artisan Bread Artisan Cheeses : Humboldt Fog Goat, Teahive Cheddar & a French Roquefort Blue Olives Orchard fruit Figs Pomegranate Butter & Flakey Sea Salt Honeycomb Spicy Dark Chocolate A few pointers when arranging: • Use a big enough board. • Place the cheeses & bread down first, everything else can be scattered around & made to fit. • If using honeycomb, place on the board at the edge. The honey starts to seep out of the comb as soon as it is cut.

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Artisan Cheese Board

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Canestrato (Casa Madaio)

Canestrato: Produced throughout Italy’s south, this is a basket cheese with variations rife throughout the regions. Historically significant, the expressions are endless: here is a version made from 100% ewe’s milk in Campania, the shin of the boot.

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Inspiration

This image reminds me of the shed/cellar where our vacation hosts in Pienza, Italy kept their drying Pecorino Romano cheeses. They kept the small wheels wrapped in grape leaves from their vineyard. I'm so glad that I can purchase affordable, but delicious, Publix - brand Italian cheeses so I can eat yummy meals at home that remind me of my travels in Italy. #contest

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Cumberland

Cumberland: A tomme style, natural-rinded cheese made exactly in the style of Tomme de Savoie, except that it's made with whole milk instead of the traditional skimmed.

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Best Artisanal Cheese

Buttery, bloomy, sharp or funky—whatever your persuasion, it’s a good time to be obsessed with cheese. Artisans across the country are experimenting with intense flavors, new milks and different...

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