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Centuries of traditional cheese making - The Big Picture - Boston.com

Centuries of traditional cheese making - The Big Picture - Boston.com

Beautiful photo essay - Oscypek is a smoked cheese made of salted sheep’s milk, made exclusively in the Tatra Mountains region of Poland, Slovakia and the Czech Republic. The first mention of cheese production in the Tatra Mountains dates back to the 15th century - in a document from 1416. The flavor of the cheese depends very much on herbs, grass (eaten by the sheep) and the time of year the cheese is made. Some people claim that it tastes best in the spring, because the milk is full of…

Beautiful photo essay - Oscypek is a smoked cheese made of salted sheep’s milk, made exclusively in the Tatra Mountains region of Poland, Slovakia and the Czech Republic. The first mention of cheese production in the Tatra Mountains dates back to the 15th century - in a document from 1416. The flavor of the cheese depends very much on herbs, grass (eaten by the sheep) and the time of year the cheese is made. Some people claim that it tastes best in the spring, because the milk is full of…

:)This reminds me of Doug and Melissa's sheep named BB (big boy)  Do you think he needs to be shaved????

:)This reminds me of Doug and Melissa's sheep named BB (big boy) Do you think he needs to be shaved????

A unique opportunity for Bay Area folks who are thinking about opening a cheese shop: take a class at the Cheese School of San Francisco with Steve Jones, the man behind Portland’s Cheese Bar and winner of the 2011 Cheesemonger Invitational, as he gets into the nitty-gritty (and not so pretty) realities and economics of starting a cheese business.

Class: Opening a Cheese Shop by the Numbers

A unique opportunity for Bay Area folks who are thinking about opening a cheese shop: take a class at the Cheese School of San Francisco with Steve Jones, the man behind Portland’s Cheese Bar and winner of the 2011 Cheesemonger Invitational, as he gets into the nitty-gritty (and not so pretty) realities and economics of starting a cheese business.

What’s it Like Being a Cheese Superstar? Soyoung Scanlan, Andante Dairy

What’s it Like Being a Cheese Superstar? Soyoung Scanlan, Andante Dairy

Interview with Sue Conley and Peggy Smith of Cowgirl Creamery

Interview with Sue Conley and Peggy Smith of Cowgirl Creamery

Not the fluffy, kinky cutsie sheep we tend to think of, but very beautiful

Not the fluffy, kinky cutsie sheep we tend to think of, but very beautiful

I want to add some of these to the ever growing farm!

I want to add some of these to the ever growing farm!

Petra Aschbergs fårflock

Petra Aschbergs fårflock

Lambs - I hope when I die, Heaven is full of them!

Lambs - I hope when I die, Heaven is full of them!

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