Best of Food & Cooking 2016 — photo 4 of 50: By applying a gentle downward pressure while rotating the scraper around the axis of the girolle’s vertical metal rod, upon which has been impaled a Swiss Tête de Moine (French for “Monk’s Head”) cheese, you can create delicate and beautiful rosettes of thinly-sliced cheese. January 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article The Anatomy of a Monk’s Head ... Cheese.
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