THE BIG CHEESE OF THE WEEK 8/13-8/19!
OUR VERMONT CHEESE SPECIAL OF THE WEEK
Blue Ledge Farm Lake's Edge
Blue Ledge Farm started when Hannah and Greg met in Florence Italy while studying. Not long after in 2000 they began the immense undertaking of converting a cow barn into a production goat facility. Today they milk over 100 goats and produce 11 different cheeses. Probably the most popular cheese made at Blue Ledge is the Lake's Edge. A striking cheese with a vein of ash running through the center. This beautiful cheese is aged only 3 weeks and has a wonderful fluffy bloomy rind. You can really taste the hard work that goes into caring for these goats. With a hint of sweetness and a touch of tang, Lake's Edge is a true show stopper!
SALE $23.99/lb #cheeseplease#vermontcheese#cheeseshop#bigcheese#eatlocal#btv#vermont#burlington#shoplocal#cheesetraders
This morning Harriet made cheese on toast for breakfast. She’s usually a lush cook but when she came up with this... 🤢
Melted cheese in the microwave poured onto toast. I showed her my way and she insists she’s the one on to a winner.
Help a girl out, which is your winner? 🧀🧀🧀
Does anyone else get an overwhelming desire to sing return of the mac by mark morrison whenever they eat mac and cheese.....No? just me then....😐Lobster mac @crabshakkltd wae chips and other such seafood delights !! You know that I’ll be back! 🙃
Double trouble #oklahoma Smashies with onions, #newmexico#greenchile , American and Pepper Jack cheese. Each layer is so thin but so rich, and because they say you are what you eat, I will assume if I eat enough of them, I will also become so thin and so rich. It’s good to have a plan! And a burger. 🍔🍔🍔💰💰💰💸💸💸🏧🏧🏧💂♀️💂♀️💂♀️👘👘👘🦅🦅🦅🍔🍔🍔
The new must-chew LA food hall opens August 14th in DTLA and picking a favorite bite is impossible ‘cause the burritos, dumplings, fried chicken sandwiches, hummus, Roman pizzas, and ceviche are all so righteous but I think this @barbarajeaneats crawfish mac n cheese by @cheffullilove may be the one. And I don’t know if The Fields LA is better than Grand Central Market but so far they got GCM in the parking department. 📷 by @alizajsokolow
‼️OMG I hit 5k followers! 5️⃣K‼️ I am overwhelmed and wanted to thank you from the bottom of my heart! ❤️ I appreciate everybody’s support on my food adventures. I am looking forward to many more. Today I celebrated with a triple burger from @revivalmn. 🍔 Have a happy Monday and a great evening! 😘
Cooking is not my forte but I do enjoy the days that something that I do set out to conquer turns out AHmazing 🙌🏼
Trying new things can be scary but it is so so worth it! If every scary new thing ended with this cheesy beef skillet I think I’d be trying a lot more scary things 😋😂💕😍
Here’s what you’re in for this #Thursday - who’s joining us!? 🧀 #cheeseplease
Enjoy a soul warming night by the fire at #theentrancehotel with #Whisky Connoisseur - Michael Thomas. #peatedwhisky
Sample some delicious whisky, each perfectly paired with some cheese in a share setting. 🧀
+ Hakushu Distiller’s Reserve
+ Connemara Peated Irish Single Malt
+ The Ardmore
+ Bowmore 12yo
+ Laphroaig Select Cask
THIS THURSDAY 16TH AUGUST 7pm. TICKETS $30pp. Link in bio 🥃🥃🥃
Il #provoloneDelMonaco DOP viene messo in stagionatura imbragato a coppie su apposite incastellature, dove sono lasciati stagionare, prima a temperatura ambiente di asciugamento dai dieci ai venti giorni e quindi in ambiente a temperatura fra gli 8 ed i 15°C per un periodo non inferiore ai sei mesi.
Segue l’asciugatura e la stagionatura che viene effettuata in cantine per un periodo che oscilla da 6 a 18 mesi. Ma già a nove mesi il prodotto raggiunge la sua eccellenza, con la buccia che di mese in mese tende a scurirsi fino a raggiungere la tipica colorazione di nocciole mature.
Come lo preferite, più o meno stagionato?
Nata agli inizi del 1900 l’Azienda Agricola Barlotti è una delle più antiche realtà produttive della Piana del Sele di #Paestum .
In quest’area le fertili terre ed il clima mite hanno creato un habitat naturale per il pascolo delle bufale, dal cui prezioso latte viene prodotta la tipica “Mozzarella di Bufala Campana" DOP.
Disponibile ogni giorno nei nostri punti vendita!