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Latest #cheesegram Posts

  • hot hot hot •hot oil pizzas (meatball, olive, and salad)• 🍕🥗| FAIRFIELD 📸: @mallorydrew
  • hot hot hot •hot oil pizzas (meatball, olive, and salad)• 🍕🥗| FAIRFIELD 📸: @mallorydrew

  •  36  3  13 hours ago
  • Tuesday treats...
Grilled pippa potatoes generously topped with Vacherin Mont d’Or cheese 😍
  • Tuesday treats...
    Grilled pippa potatoes generously topped with Vacherin Mont d’Or cheese 😍

  •  47  1  14 hours ago
  • HAVGUS 8, Firm cheese with mild caramel notes
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Havgus 8 is a firm cheese that matures for 8 months. We produce the cheese at Tistrup Dairy where we use a special lactic acid culture that has been kept alive through cultivation since 1943. We supplement the lactic acid culture with Lactobacillus Helveticus. This particular combination gives Havgus 8 the best possible start on its 8-month maturation journey. We care for and mature the cheese in its own room at Affinage Center Unika, which is an extension to the dairy. Here the cheese is slowly dehydrated. The longer the maturation. The more intense.
Principal idea behind the cheese: To explore different maturation degrees of Havgus.

NAME OF CHEESE: Havgus 8 is a younger variant of Havgus 12. The number 8 indicates the number of months the cheese is matured.
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SMELL: Pineapple, browned butter and grain.
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TASTE: Mild, sweet taste, orange and light caramel.
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FEEL: Firm texture that softens in the mouth.
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#havgus8 #havgus #affinage #arlaunika #newheights
  • HAVGUS 8, Firm cheese with mild caramel notes
    .
    Havgus 8 is a firm cheese that matures for 8 months. We produce the cheese at Tistrup Dairy where we use a special lactic acid culture that has been kept alive through cultivation since 1943. We supplement the lactic acid culture with Lactobacillus Helveticus. This particular combination gives Havgus 8 the best possible start on its 8-month maturation journey. We care for and mature the cheese in its own room at Affinage Center Unika, which is an extension to the dairy. Here the cheese is slowly dehydrated. The longer the maturation. The more intense.
    Principal idea behind the cheese: To explore different maturation degrees of Havgus.

    NAME OF CHEESE: Havgus 8 is a younger variant of Havgus 12. The number 8 indicates the number of months the cheese is matured.
    .
    SMELL: Pineapple, browned butter and grain.
    .
    TASTE: Mild, sweet taste, orange and light caramel.
    .
    FEEL: Firm texture that softens in the mouth.
    .
    #havgus8 #havgus #affinage #arlaunika #newheights

  •  122  5  21 October, 2019
  • A perfect fall day and our Baked Jasper Hill Mac n' Cheese, what more could we ask for?
  • A perfect fall day and our Baked Jasper Hill Mac n' Cheese, what more could we ask for?

  •  34  2  19 October, 2019
  • Havgus 8 and courgette flowers by .506 "An edible reflection of a moment in time at @soetoftes. The dish is a celebration of the famous signature dish, Gargouillou by Michel Bras, which he has described as the culmination of his art: “The creation of the Gargouillou is the culmination of my art. It is the core of the music I bring to the table, rising from the bottom of my heart to the tip of my tongue. It’s a dish that suits my temperament. Of course, my customers are free to interpret in however they please.” We served the dish at a private dinner three weeks ago" .508 wrote

@506food506 #courgetteflower #havgus8 #havgus #arlaunika #newheights
  • Havgus 8 and courgette flowers by .506 "An edible reflection of a moment in time at @soetoftes. The dish is a celebration of the famous signature dish, Gargouillou by Michel Bras, which he has described as the culmination of his art: “The creation of the Gargouillou is the culmination of my art. It is the core of the music I bring to the table, rising from the bottom of my heart to the tip of my tongue. It’s a dish that suits my temperament. Of course, my customers are free to interpret in however they please.” We served the dish at a private dinner three weeks ago" .508 wrote

    @506food506 #courgetteflower #havgus8 #havgus #arlaunika #newheights

  •  75  3  19 October, 2019
  • Le Bleu de Termignon est un fromage rare et particulier. Son bleuissement spontané est une découverte à chaque ouverture de meule. Quatre producteurs fermiers transforment leurs laits pour l'obtention de quelques centaines de bleu de Termignon dans la saison. Et dire que ce fromage, du haut de son alpage est arrivé jusqu’à nous, n’est-ce pas incroyable ?
  • Le Bleu de Termignon est un fromage rare et particulier. Son bleuissement spontané est une découverte à chaque ouverture de meule. Quatre producteurs fermiers transforment leurs laits pour l'obtention de quelques centaines de bleu de Termignon dans la saison. Et dire que ce fromage, du haut de son alpage est arrivé jusqu’à nous, n’est-ce pas incroyable ?

  •  143  10  19 October, 2019

Top #cheesegram Posts

  • When life throws you burgers: you EAT IT🍔 Y’all know we ❤️ us some @5napkinburger 🍽 It is our go-to burger spot in the city & their “Double Cheese Burger Smash” is not to be missed! I mean, Look. At. This. CHEESE✨ Summer bod 2019 here we come✌🏻
  • When life throws you burgers: you EAT IT🍔 Y’all know we ❤️ us some @5napkinburger 🍽 It is our go-to burger spot in the city & their “Double Cheese Burger Smash” is not to be missed! I mean, Look. At. This. CHEESE✨ Summer bod 2019 here we come✌🏻

  •  12,180  209  30 May, 2019
  • Turns out a breaded, seared and baked wheel of Camembert is every bit as delicious as it sounds! .
This beauty is from @heidelbergnyc 🇩🇪 .
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  • Turns out a breaded, seared and baked wheel of Camembert is every bit as delicious as it sounds! .
    This beauty is from @heidelbergnyc 🇩🇪 .
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  •  2,585  41  26 May, 2019