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View Instagram posts, photos and videos attached with hashtag : fromage

Pawinee Boonyong (@cmoikikpawinee) Instagram Profile Photocmoikikpawinee

Pawinee Boonyong


Jessica Cummings Gagnon (@the.jess.cum) Instagram Profile Photothe.jess.cum

Jessica Cummings Gagnon


Faustine H. (@faustubz) Instagram Profile Photofaustubz

Faustine H.


Birthday plateau de charcut'fromton#birthday #ch 1672753445428556648

Birthday plateau de charcut'fromton#birthday#charcut#fromage#paris#àtablew/ @alih.25

The other day I realised that the weekend was abou 1672747242095093840

The other day I realised that the weekend was about as close to a quiet Christmas as I was going to get, so I headed over to @huntsworth_winefor a recommendation. They sold me this truly wonderful 2003 Talbot, which paired beautifully with a Camembert du Mons. Perfect weekend.

Melbourne and Cheese (@melbourneandcheese) Instagram Profile Photomelbourneandcheese

Melbourne and Cheese

“Cheese, milk’s leap toward immortality” - Clifton 1672745306163765566

“Cheese, milk’s leap toward immortality” - Clifton FadimanTraditionally, cheese has been made around the world from a variety of milk sources such as cow, goat, sheep, water buffalo, yak and camel, with the first 3 being the most prevalent.The source of the milk plays a huge role in the aroma, flavour and texture of the cheese.Cow’s milk (Vache)This is the most commonly used milk in cheese making. Cows usually eat ground cover grass and often some of the soil that comes up it. This imparts a certain earthiness to cow’s milk cheese as well as a rich and buttery texture. Furthermore, cow’s milk is very versatile and can be made into a wide range of cheeses including Cheddar, Camembert and Gorgonzola.Goat’s milk (Chèvre)Goats often eat some of the thorny plants that cows avoid. This diet tends to make goat’s milk slightly lemony and tangy. The tang is created by a buildup of three specific fatty acids in the milk which become more prominent as the milk ages. Hence, only very fresh milk should be used to make cheese. Some examples include Caprinelle, Crottin de Chavignol and Persillé de Rambouillet.Sheep’s milk (Brebis)This one has the highest fat and protein content of the three but also the largest solid mass. As a result, it takes less sheep’s milk to make cheese compared to cow’s and goat’s milk. The cheeses tend to be rich and nutty in flavour with the younger ones having a certain gamey quality. Some of the most famous sheep’s milk cheeses include Manchego, Feta and Roquefort.___________________________________Featured:La Tur by @caseificioaltalanga- This young soft bloomy Italian cheese is equal parts cow’s, goat’s and sheep’s milk. Incredibly, the characteristics of each milk shine through harmoniously. It is rich and buttery, lemony and tangy and mildly nutty. Don’t want to choose between the 3 milks? This is the perfect cheese for you!#melbourneandcheese#christmascountdown