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Tarde de mayo

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cheesenotes:

A new cheese, from South Caernarfon Creameries in Wales, is getting aged deep underground, in slate caves. I’m not sure the depth of the aging facilities would have much impact on the affinage, but there may be native cultures down there that are impacting the ripening. Via Daily Post: 

New cheese matured 500 feet underground
New Welsh cheese spends 14-months maturing under the earth before returning to the surface with what is said to be a unique flavour
A new cheese has been developed by leading farmer-owned Welsh co-operative South Caernarfon Creameries in partnership with Llechwedd Slates Caverns. The Creamery has adopted a very traditional maturing method with the cheddar being transported from their Chwilog base to the Slate Cavern in Blaenau Ffestiniog and left to mature 500 feet underground.
This maturation process, believed to be in the steepest mining maturation caverns, is said to add unique characteristics to the cheese such as firmer body and depth of flavour with rich savoury notes.
Once matured, the 14-month-old cheese returns to the Creamery before being cut into 25kg blocks, hand-dipped in a blue slate coloured wax and finished with a hand-crafted Dragon stamp.

Check out the full post.
(Photo ©2014 Daily Post)

cheesenotes:

A new cheese, from South Caernarfon Creameries in Wales, is getting aged deep underground, in slate caves. I’m not sure the depth of the aging facilities would have much impact on the affinage, but there may be native cultures down there that are impacting the ripening. Via Daily Post

New cheese matured 500 feet underground

New Welsh cheese spends 14-months maturing under the earth before returning to the surface with what is said to be a unique flavour

A new cheese has been developed by leading farmer-owned Welsh co-operative South Caernarfon Creameries in partnership with Llechwedd Slates Caverns. The Creamery has adopted a very traditional maturing method with the cheddar being transported from their Chwilog base to the Slate Cavern in Blaenau Ffestiniog and left to mature 500 feet underground.

This maturation process, believed to be in the steepest mining maturation caverns, is said to add unique characteristics to the cheese such as firmer body and depth of flavour with rich savoury notes.

Once matured, the 14-month-old cheese returns to the Creamery before being cut into 25kg blocks, hand-dipped in a blue slate coloured wax and finished with a hand-crafted Dragon stamp.

Check out the full post.

(Photo ©2014 Daily Post)

realitytvgifs:

One of the greatest scenes in Reality TV history.

That’s hot

glitterweave:

the only way i order ice cream