I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: The flavor profile of this aged crumbly cheese is distinctly salty and is topped with a piquant spike like a long aged provolone. A semi-aged Mediterranean cheese. It really shines from the back of the house as an ingredient in your future pastas, pizzas, salads, or dish toppings. Excellent grating style cheese!
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
maybimnotreal on
Opa cheese! I am a cheesemonger in Michigan and there’s a lot of Greek restaurants here, we sell a lot for people to make Saganaki!
Waja_Wabit on
Have you ever come close to running out of cheese types? Do you think you ever will?
3 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: The flavor profile of this aged crumbly cheese is distinctly salty and is topped with a piquant spike like a long aged provolone. A semi-aged Mediterranean cheese. It really shines from the back of the house as an ingredient in your future pastas, pizzas, salads, or dish toppings. Excellent grating style cheese!
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Opa cheese! I am a cheesemonger in Michigan and there’s a lot of Greek restaurants here, we sell a lot for people to make Saganaki!
Have you ever come close to running out of cheese types? Do you think you ever will?