Ser najlepiej tonować owocami - ze względu na jego kaloryczność 😎 W tym zestawie oprócz owoców znalazła się dojrzewająca kiełbasa własnej produkcji i smażony bòb 😍 #kolacjadladwojga#owocowo 🍏🍊🍌🍎🍒🍓🍑🍐🍉🍈🍍🍇 #cheeseboard
Tomorrow will be @cheesecoalition International Raw Milk Cheese Appreciation Day and, to celebrate, we wanted to share with you an historic French cheese made from unpasteurised cow’s milk, the Abondance.
The beginnings of this cheese trace back to the Abbaye d’Abondance, an abbey situated in a valley in the Haute Savoie region of France. The monks have been making this alpine cheese using raw milk from a local breed of cows since the 11th century using traditional artisanal methods.
Abondance obtained its AOC stamp in 1990 and its AOP stamp in 1996. The AOP stipulates that the cheese can only be made using raw milk from the Abondance cows using traditional methods very similar to the ones the monks used many centuries ago.
The end result is a 10kg (22 lbs) wheel with a unique convex amber coloured rind and a supple ivory pâte. It has a strong herbaceous barnyard aroma and an incredibly complex flavour palette that includes pineapple, apricot, citrus and hazelnut.
Abondance AOP selected by and available at @billsfarmmelb#melbourneandcheese#abondance#billsfarm
The ancient Japanese art of wabi-sabi celebrates imperfection. I’m learning to trust the process, and accept that sometimes wood-burning doesn’t always go the way you want... but that’s what makes it so special. ✍🏽✨
#EAT So there I was sitting at the desk, searching for the will to live after surrendering to the abyss of a slow-burner Friday hangover. Un-fun. BUT THEN BOARD ARRIVED (looking sexy as ever) and we all had a platter to soak up our sins. Not all heroes wear capes. Some just don a lotta cheese. ⭐️⭐️🥖🍇🧀🍓 @iamboard_melbourne you are un-brie-lievable.
Our recycled timber cheese boards, hand made from aussie Tallowood. We're almost sold out, so grab yours before it's too late. It even holds your wine glass so you can reach for more cheese with the other hand! 😀😋🧀🍪🍷
3 hours ago128
Ahhhh yes....they won't last long.⠀
See more in the bio 😎⠀
I enjoy putting a #cheeseboard together. I’ve learnt that your boards needs to consist of aged, soft, firm and blue cheese, sweet and savory. But as long at it looks amazing and colourful, do you have to follow the “rules”?
THE BOARD FOR THE BOARD tonight 💥 So many boards and boxes went out today and we had a real, *PROUD*, moment. Because 6 months ago I was sitting on a banana lounge Monday to Friday getting myself psyched up to do 2 boards and a box over the weekend! NOW.. we have sold our boards and boxes EVERY SINGLE DAY of the week! Not bad for a girl with no talent 😏