Novac Florentina

Novac Florentina

Novac Florentina
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Punci de iarnă Ingrediente 500ml de Pimm's (sau alt lichior preferat) 500ml de coniac 1,5 litri de suc de mere 2 bețișoare de scorțișoară 1 măr 1 portocală gheaţă, pentru servire

Punci de iarnă Ingrediente 500ml de Pimm's (sau alt lichior preferat) 500ml de coniac 1,5 litri de suc de mere 2 bețișoare de scorțișoară 1 măr 1 portocală gheaţă, pentru servire

Cocktail amaretto acidulat Ingrediente 400ml de Disaronno 600ml de suc de portocale 1500ml de vin spumant fâşii de coajă de portocale

Cocktail amaretto acidulat Ingrediente 400ml de Disaronno 600ml de suc de portocale 1500ml de vin spumant fâşii de coajă de portocale

Cosmopolitan de Crăciun Ingrediente 500ml de votcă 500ml bere de ghimbir 1l de suc de coacăze zeama de la 5 lămâi felii de ghimbir confiat coaja rasă de la 1 lime

Cosmopolitan de Crăciun Ingrediente 500ml de votcă 500ml bere de ghimbir 1l de suc de coacăze zeama de la 5 lămâi felii de ghimbir confiat coaja rasă de la 1 lime

Cocktail de cafea Ingrediente 50ml de cafea tare, răcită 1 lingură de Kalhúa 2 linguri de smântână pentru frișcă cacao, pentru presărat

Cocktail de cafea Ingrediente 50ml de cafea tare, răcită 1 lingură de Kalhúa 2 linguri de smântână pentru frișcă cacao, pentru presărat

Roquefort Roquefort is probably the most known and popular type of blue cheese in the world. It is produced exclusively from the milk of sheep that grow in Aveyron region. Maturing cheese is made in natural caves under the village of Roquefort-sur-Soulzon. Appearance is white and slightly bright, complex flavor, creamy slightly salty. Roquefort is best accompanied by walnuts and raisins.

Roquefort Roquefort is probably the most known and popular type of blue cheese in the world. It is produced exclusively from the milk of sheep that grow in Aveyron region. Maturing cheese is made in natural caves under the village of Roquefort-sur-Soulzon. Appearance is white and slightly bright, complex flavor, creamy slightly salty. Roquefort is best accompanied by walnuts and raisins.

Gorgonzola It is a blue-veined cheese that comes from Bergama region of Italy. But very quickly conquered the whole of Europe by creamy taste that is slightly spicy with time.

Gorgonzola It is a blue-veined cheese that comes from Bergama region of Italy. But very quickly conquered the whole of Europe by creamy taste that is slightly spicy with time.

Laguiole Legend say that this cheese was first brewed at a monastery in the mountains of Aubrac. It is a cheese with a complex taste, slightly sour and fragrant. Laguiole is a compact and orange rind and the middle is firm and delicate.

Laguiole Legend say that this cheese was first brewed at a monastery in the mountains of Aubrac. It is a cheese with a complex taste, slightly sour and fragrant. Laguiole is a compact and orange rind and the middle is firm and delicate.

Brie de Meaux AOC  It is considered the king of cheese and is produced in the Champagne-Ardenne region from cow's milk. It has a creamy consistency and is aging as it can detect a slight nut flavor. It has a straw yellow color and velvety skin is white

Brie de Meaux AOC It is considered the king of cheese and is produced in the Champagne-Ardenne region from cow's milk. It has a creamy consistency and is aging as it can detect a slight nut flavor. It has a straw yellow color and velvety skin is white

Bleu d’Auvergne This cow's milk cheese is produced relatively short time, from the middle of the last century. Cross the blue mold cheese on rye bread is developed, giving also a poignant smell and taste of hay and flowers.

Bleu d’Auvergne This cow's milk cheese is produced relatively short time, from the middle of the last century. Cross the blue mold cheese on rye bread is developed, giving also a poignant smell and taste of hay and flowers.

Bleu_de_causses It is a closer relative of Roquefort's that mature in 3 to 6 weeks in the cellars of the Tarn Gorges. Because natural ventilation mode of these cellars, mold flourishes that give it a unique flavor. It has a pleasant aroma fan is creamy and slightly yellowish color.

We have to eat moldy cheese.

Emmental Grand Cru It is made from unpasteurized cow's milk is needed about 700 to 1,000 liters of milk to get 70 kg of Emmental. Savor its unique characteristic sweet taste is on mountain cheese. After a long period of maturation turns a slightly yellowish inside with holes the size of a walnut

Emmental Grand Cru It is made from unpasteurized cow's milk is needed about 700 to 1,000 liters of milk to get 70 kg of Emmental. Savor its unique characteristic sweet taste is on mountain cheese. After a long period of maturation turns a slightly yellowish inside with holes the size of a walnut