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20 Items found. | 1 pages | Items per page  

Heart Shaped goats Cheese, White Lake Cheese, Bagborough Farm, Somerset.
1229216 (RM)
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Goats Cheese maker splitting the curds and whey, White Lake Cheese, Bagborough F...
1229217 (RM)
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Di Emery pouring curds into moulds to make Blue Monk cheese. Monkland Cheese Da...
1228528 (RM)
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Draining the whey from curds in moulds to make Blue Monk cheese. Monkland Chees...
1228529 (RM)
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Vat of curds and whey at the Monkland Cheese Dairy, near Leominster, Herefordshi...
1228530 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206807 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206808 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206809 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206810 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206811 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206812 (RM)
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Splitting the curd and draining off the whey to make Traditional Farmhouse Che...
1206813 (RM)
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Adding salt to the curd to make Traditional Farmhouse Cheddar Cheese. Westcom...
1206814 (RM)
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Stirring the curd to mix in salt during the making of Traditional Farmhouse Ch...
1206815 (RM)
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Stirring the curd to mix in salt during the making of Traditional Farmhouse Ch...
1206816 (RM)
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Stirring the curd to mix in salt during the making of Traditional Farmhouse Ch...
1206817 (RM)
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Stirring the curd to mix in salt during the making of Traditional Farmhouse Ch...
1206818 (RM)
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Stirring the curd to mix in salt during the making of Traditional Farmhouse Ch...
1206819 (RM)
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Filling cloth lined presses with curd during the making of Traditional Farmhou...
1206820 (RM)
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Curd cheese dumplings with plum-filling (Topfenknödel mit Powidl). Austria.
1112602 (RM) LR
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