CheeseOnTour.com
loading...
X
loading...
the complete list
<< newer [page 55 of 86older >>
 
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 |
39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 |
57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 |
75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 |

submitted: 08 Mar 2005
cheese: Shreded Parmisian
submitted by: Charlie, Teresa, Joette
submitted: 06 Mar 2006
cheese: Sheeps cheese and the ubitqitous Babybel
submitted by: The Snug Faeries [Colin]
notes: Snugs (less 1!) less loose in Amsterdam, no sign of the Spanish Midget!!
click here for map
submitted: 03 Mar 2006
cheese: Various
submitted by: Jenniver Sparano
notes: Softness and spreadability was represented by a Brie, in blue. Spiciness and flavor was represented by a Caraway Gouda, in yellow. Firmness was represented by an Edam, in black. Sharpness was represented by a sage-flavored Vermont Cheddar, in green
click here for map
submitted: 20 Feb 2006
cheese: Dairylea Strip Cheese
submitted by: Ian, Paula and Savanna
click here for map
submitted: 16 Feb 2006
cheese: Capricorn Goats Cheese
submitted by: Pete
notes: Unfortunately the Cheese was not rated for the ambient temperature (37 degrees), and following the photos on the grid had to be discarded, being in an unsafe condition.
click here for map
submitted: 13 Feb 2006
cheese: Mozzarella, low moisture, fancy shreaded
submitted by: Charlie, Teresa, Joette
submitted: 12 Feb 2006
cheese: Tommette
submitted by: Nigel
click here for map
submitted: 09 Feb 2006
cheese: Black Diamond Marbled Cheddar
submitted by: Gareth Helliwell
click here for map
submitted: 09 Feb 2006
cheese: Black Diamond Marbled Cheddar
submitted by: Gareth Helliwell
click here for map
submitted: 09 Feb 2006
cheese: Unknown
submitted by: Naomi
notes: I'm sorry I can't tell you what kind of cheese it was, because honestly, I don't think there was a name for it. I think some scientist came up with it as an alternative to the synthetic rubber used in car tyres.
click here for map
<< newer [page 55 of 86older >>
 
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 |
39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 |
57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 |
75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 |
X
loading...
random cheese fact
stats
Number of places visited: 856

Number of images: 2755

Number of cheese facts: 472

Most prolific cheese reporter: Pete

click here for more stats
gallery tags

Copyright © CheeseOnTour.com 2014 Top of page