Cheese (1 Viewer)

It also gets lovely and warm during the summer (much warmer than here).

And the cheese curds I had there were one of the nicest things I've ever eaten.
Something I've always wondered. Is there a lot of variety in the cheese there?
I kind of have it in my head as BigAg super farms all making Cracker Barrel and Easi Singles.
 
Something I've always wondered. Is there a lot of variety in the cheese there?
I kind of have it in my head as BigAg super farms all making Cracker Barrel and Easi Singles.

There are lots of smaller farms and family farms too. Reminded me a lot of parts of Ireland, except the barns looked different. I saw lots of different cheese and meat products that were locally produced. Lots of German influence.
 
WTF is this? I have a can on beer shelf.
It still has live yeast in it, which continues to ferment in the bottle/can. The sediment in a lot of traditionally brewed beers is yeast and other constituents of the brewing process.

You can even age some beers like wine, I had about a dozen 750 ml bottles of Kwak and had them aging for 4-5 years. They were seriously good, with what I can only describe as a rich flavour when I got around to them.
 

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Mohammad Syfkhan 'I Am Kurdish' Dublin Album Launch
Bello Bar
1 Portobello Harbour, Saint Kevin's, Dublin, Ireland
Mohammad Syfkhan 'I Am Kurdish' Dublin Album Launch
Bello Bar
1 Portobello Harbour, Saint Kevin's, Dublin, Ireland

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