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Basket Molded Ricotta-a sweet cheese from the US used in any quiche you want

Basket Molded Ricotta-a sweet cheese from the US used in any quiche you want

But how do you get enough protein? Sick of hearing that question, yet? Contrary to popular myth and misconception, you can easily get all the complete protein you need on a vegetarian or vegan diet. This infographic will show you exactly how. #VegaTeam

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But how do you get enough protein? Sick of hearing that question, yet? Contrary to popular myth and misconception, you can easily get all the complete protein you need on a vegetarian or vegan diet. This infographic will show you exactly how. #VegaTeam

Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine andFranche-Comté in France. The name munster may come from the little town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monk's cellars. It may also refer to the Latin word for monastery, monasterium.

Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine andFranche-Comté in France. The name munster may come from the little town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monk's cellars. It may also refer to the Latin word for monastery, monasterium.

A dab of sugar-sweetened strawberry jam will do wonders for your wheat-free toast and plain lactose-free yogurt.

A dab of sugar-sweetened strawberry jam will do wonders for your wheat-free toast and plain lactose-free yogurt.

Abbaye du Mont des Cats  The Abbaye du Mont des Cats cheese is made by monks in a monastery of the same name in the town of Godewaersvelde, in Northern France. Cow's milk from local farms is used and the milk is gently pasteurised for cheese production. The maturation process takes about 4 to 5 weeks. It is then dyed with roucou, a red dye, gained from anatto seeds. The texture is smooth and supple, with occasional holes in the cheese. The rind is orange-red in colour.

Abbaye du Mont des Cats The Abbaye du Mont des Cats cheese is made by monks in a monastery of the same name in the town of Godewaersvelde, in Northern France. Cow's milk from local farms is used and the milk is gently pasteurised for cheese production. The maturation process takes about 4 to 5 weeks. It is then dyed with roucou, a red dye, gained from anatto seeds. The texture is smooth and supple, with occasional holes in the cheese. The rind is orange-red in colour.

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