Valdeon
Tag: cheese
Perhaps never before, or possibly a few times already
…but it is very likely that this has no regular tradition, or common constant joy in any part of planet earth. The idea of grated raw beetroot, as “sauce” with which to eat spaghetti, does not seem like a common part of any cuisine. However, as of today I know that it looks beautiful, and… Continue reading Perhaps never before, or possibly a few times already
Soft against hard may be in agreement
The gentleness of an avocado, next to a subtle cream-stuffed mozzarella, drizzled with a robust olive oil and fresh garlic. Not many edibles are as brutal as fresh garlic. Yet, this contrast is worth repeating. Some opposites marry better than merely attract.
Simple but luxury to palate and mind
Spaghetti, parmesan, basil, olive oil, on Lenox porcelain
On the tension of lightness
Mustard, radish, and kohlrabi micro greens, lettuce, and pecorino cheese
Erborinato San Carlo — Guffanti / Piemonte
Another Saffron, comfort period
potatoes, saffron, pecorino, cured bacon
Parmesan
Wined chickpeas, carrots, bell pepper, basil leaves, and portobello with pecorino
on Japanese ceramic
Mary Dans Les Etoiles
Goat cheese with tomato
My first (out of season) pesto of the year
on tortellini
A floor of graham crackers, black sesame seeds, cloves, star anise, and coffee…
for a cheesecake
Blue Cheese – Broccoli Risotto
Different blues of cheeses relaxing before joining parmesan to help create a blue cheese-broccoli risotto
Cambozola Black Label, Dunbarton Blue, and Black River Blue
About my first cheese risotto
On a week in particular I went on a cheesy shopping spree. Now I realize that my eating ways since Indonesia have let this cheese array resting longer than I had imagined possible. To address the situation, what better than a cheese risotto? Today it was the usual Parmesan, plus these… Cambozola Black Label (bottom),… Continue reading About my first cheese risotto
Dunbarton Blue, finished on a Broccoli-Blue Cheese Risotto
A cheesecake rests…
Signature Cheescake (including black sesame seeds in the crust)
…a slice rests, too
Tommette Brûlée — sheep, Loire, France
Fourme au Moelleux, Loire, France
From the milk of a goat from Auvergne in France — Tomme de la Chataigneraie
Sila Blume 