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360° of cheese(by Alanna)
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(by Alanna)
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360° of cheese | 360degreescheese.wordpress.com Reviews
https://360degreescheese.wordpress.com
(by Alanna)
360degreescheese.wordpress.com
Back home! | 360° of cheese
https://360degreescheese.wordpress.com/2012/07/17/back-home
July 17, 2012. After taking the long way home via South America, the US and Mexico, I’m finally back in Sydney and ready to start making cheese again. I’ve got lots to write too about all the amazing cheese I ate along the way. More coming very soon. This entry was posted in Uncategorized. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out.
Cheese making resources | 360° of cheese
https://360degreescheese.wordpress.com/cheese-making-resources
I’m always finding useful sites that help with my cheese making and these are just some of those Ive found most useful. I’ll add more as I go but please feel free to let me know of others, especially in the UK or Australia, as many of the sites I’ve found are in the US and I’d like to include more local links. Cheese making supplies (UK). 8211; step-by-step cheese recipes and cheese making tips. New England Cheese making supplies. Other useful cheese information. Bob’s cheese and wine blog. Email check f...
Taking part in Cheesepalooza | 360° of cheese
https://360degreescheese.wordpress.com/2012/07/31/taking-part-in-cheesepalooza
Taking part in Cheesepalooza. July 31, 2012. I missed cheese making whilst I was away and I was planning to just get started again on my own, but now I’m going to take part in Cheesepalooza. Planned by A Canadian Foodie. It follows the monthly food-making challenge approach of Charcuterpalooza. Book, which I haven’t used before, so I’ll let you know how I find the recipes as we go along. This entry was posted in cheese making. 3 thoughts on “ Taking part in Cheesepalooza. August 2, 2012 at 1:42 am. You a...
A visit to Hampshire cheeses | 360° of cheese
https://360degreescheese.wordpress.com/2012/03/09/a-visit-to-hampshire-cheeses
A visit to Hampshire cheeses. March 9, 2012. I’ve been a bit absent lately. It’s been hectic finishing up work and packing up our life in London. But, before leaving, I got the chance to visit Hampshire Cheeses. It still surprises me that in the space of 45 minutes, you can can go from the stop-start mess of south-west London traffic to the crisp winter green of the countryside, in this case, the village of Herriard. Once the rennet was added, the waiting began. So as the curds set over a number of h...
Leaning Oak Cheesemaking Workshop | 360° of cheese
https://360degreescheese.wordpress.com/2012/09/02/leaning-oak-cheesemaking-workshop
Leaning Oak Cheesemaking Workshop. September 2, 2012. Two sunny winter days in the country, making cheese with my mum, is a pretty good way to spend the weekend. Mum met Gloria, the cheese maker at Leaning Oak. Gloria, who ran the course, and her enthusiastic assistant – her 11 year old daughter – stepped us through each cheese, from milking and pasteurisation to maturing at home. We tasted her cheeses as well. The one that really stood out for me was the lemon-marinated feta. It’s not a co...Fill in you...
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Madame Fromage: Birchrun Blue
http://madamefromage.blogspot.com/2009/04/birchrun-blue.html
Wednesday, April 22, 2009. Okay, so I know what you’re wondering, luvs: what kind of blue cheese should I eat for breakfast? Oh come on, you drink black coffee to snap your eyes open, why not add a jolt of blue cheese, occasionally? I already told you about the nighttime cheesecap, so good with a cucumber martini – it only seems right to dispel today’s gray skies with my new fave on an English Muffin. . Maybe one day, she will host a blue cheese tea party. What makes this a good blue for breakfast?
The Scrag End: Polpetto, Upstairs at the French House, 49 Dean Street, Soho
http://thescragend.blogspot.com/2010/09/polpetto-upstairs-at-french-house-49.html
It's not fancy, it's not big and it's not clever, but the scrag end is delicious. For simple, honest opinions on restaurants, recipes, supper clubs and what not, you've come to the right place. Saturday, 25 September 2010. Polpetto, Upstairs at the French House, 49 Dean Street, Soho. In contrast, stracchino (cheese), fennel salami and fig bruschetta was mildly disappointing. The bread was burnt-tasting and greasy, the figs were fine but not spectacular, and the salami, while generously proportioned, ...
Madame Fromage: Soup Cheese
http://madamefromage.blogspot.com/2012/02/soup-cheese.html
Thursday, February 9, 2012. I never grew up eating Pecorino, but this winter it’s become my go-to cheese to serve with winter soups. The nutty flavor of this quintessential Italian specialty comes from sheep’s milk, and because it’s a rich, fatty cheese, a few curls shaved onto a broth adds beautiful dimension. This week on the Di Bruno Bros. blog. I touch on several different Pecs and offer a recipe for Swiss Chard Soup. Posted by Madame Fromage. Labels: Di Bruno Bros. Subscribe to: Post Comments (Atom).
Madame Fromage: How To Get A Cheese Education
http://madamefromage.blogspot.com/2012/02/how-to-get-cheese-education.html
Friday, February 17, 2012. How To Get A Cheese Education. Cheesemonger Ezekial Ferguson working with a customer at Di Bruno Bros. This week, I’m thinking about a question from a reader named Mia. She wants to live the golden dream - to work in the cheese world as either a maker or a monger. She wrote to me asking how to gain experience. When I put the question out on Twitter. Recently, several cheesemongers fired right back: "Tell her to get a job at a cheese counter! Artisanal's Max McCalman approaches ...
Madame Fromage: Characters
http://madamefromage.blogspot.com/p/cast-list.html
Eet some of the faces who regularly appear on Madame Fromage. They aren't real actors, but after a few brews, some of them do act like thespians. Fusty Camembert (a.k.a Monsieur Fromage). The Blue Cheese Brit. Brother Epoisses (former monk). The Neighbors, Parm and Tomme. Simon, The Cheese Dawg. Subscribe to: Posts (Atom). My name is Tenaya, and this is my cheese blog. I have roots in Wisconsin, but now I live in Philly, where I teach Food Writing and live on strong blues. View my complete profile. Ameri...
Under Influences: Quiche d'Automne with chanterelles
http://underinfluences.blogspot.com/2013/10/quiche-dautomne-with-chanterelles.html
Dimanche 20 octobre 2013. Quiche d'Automne with chanterelles. I really got into the home made puff pastry lately. Since the Backyard Dinner. I made a large batch (so that I would have enough for an apple and pear pie façon Tatin. As well as) for a savory dish. Here is the best quiche I've made this fall,. The Chanterelles Quiche on a Crust of Puff Pastry. Oh the buttery fluffiness of this crust! It was so delicious that just writing down this recipe days later makes me drool. Enough for 2 pies). Pour the...
Under Influences: Cheesemaking : first camembert ever
http://underinfluences.blogspot.com/2013/10/cheesemaking-first-camembert-ever.html
Vendredi 18 octobre 2013. Cheesemaking : first camembert ever. On september 29th I made camembert for the first time. These is the visual I made following the instructions from David Asher's workshop. And also from his blog. See my previous post here. Using 4 litters of pasteurized (sigh.) but non homogenized and local (yeah! I managed to pour 2 camemberts. That's all I could fit in my largest pot. The curds seemed so perfect. I used plastic containers that I pierced to strains the water out. The fridge ...
Under Influences: Agnes Obel, or the sweetest music to my ears
http://underinfluences.blogspot.com/2013/10/agnes-obel-or-sweetest-music-to-my-ears.html
Mardi 22 octobre 2013. Agnes Obel, or the sweetest music to my ears. Agnes Obel - The Curse (Berlin Live Session). Well my friends, maybe this will transport you to a different realm of reveries. S'abonner à : Publier des commentaires (Atom). Blogger from Canada for those on the other side of the Ocean but no only. Afficher mon profil complet. Mast Brother Chocolate from Brooklyn. Sweet Preservation : canning for beginners! A few blogs (among the one) I love. The sewer cat #. Il y a 4 mois. Il y a 2 ans.
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Books publishes on grief, hope, parenting and forgiveness. 360 Degrees Books creates anthologies on powerful topics from a variety of perspectives. While caring for her dying mother, Managing Editor Kayla Fioravanti, looked around the room of people who had gathered beside her mother’s deathbed and realized how vastly different everyone was experiencing the same grief event. Buy 360 Degrees of Grief. 360 Degrees of Grief is a Selah Press Anthology filled with stories, poetry and songs. The zen-like stack...
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360degreescheese.wordpress.com
360° of cheese
Leaning Oak Cheesemaking Workshop. September 2, 2012. Two sunny winter days in the country, making cheese with my mum, is a pretty good way to spend the weekend. Mum met Gloria, the cheese maker at Leaning Oak. Gloria, who ran the course, and her enthusiastic assistant – her 11 year old daughter – stepped us through each cheese, from milking and pasteurisation to maturing at home. We tasted her cheeses as well. The one that really stood out for me was the lemon-marinated feta. It’s not a co...Despite not...
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