Jolanda Blankendaal

Jolanda Blankendaal

Jolanda Blankendaal
Meer ideeën van Jolanda
Parmigiano Reggiano

Parmigiano Reggiano

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Tete de Moine (Switzerland) firm, fruity, nutty, and tangy

Tete de Moine (Switzerland) firm, fruity, nutty, and tangy

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age.

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age.

kiyoaki: (vía Mont d´Or – en juletradition | Becauseitmatters)

kiyoaki: (vía Mont d´Or – en juletradition | Becauseitmatters)

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Queso de La Serena - Spanish cheese made from Merino sheep's milk

Queso de La Serena - Spanish cheese made from Merino sheep's milk

Coulommiers by David Lebovitz, via Flickr

Coulommiers by David Lebovitz, via Flickr

Epoisses; washed in Marc De Bourgogne, one smelly and delicious cheese!

Epoisses; washed in Marc De Bourgogne, one smelly and delicious cheese!

Beemster X-O Matured for 26 months, Beemster X-O- has a deep amber-colored paste and a firm, slightly flaky texture with occasional "eyes" or holes. Flavors are of butterscotch and grass with notes of whisky and almonds.

Beemster X-O Matured for 26 months, Beemster X-O- has a deep amber-colored paste and a firm, slightly flaky texture with occasional "eyes" or holes. Flavors are of butterscotch and grass with notes of whisky and almonds.