人気の記事一覧

🍷🧀 Wine series Vol.78 | 5 Tips for Pairing Cheese and Wine You Should Know About [5'51"] | 41022

1か月前
再生

🧀 Fromage series Vol.12 | How to cut the cheese and other French "fromage" rules [13'23"] | 40605

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🧀 Fromage series Vol.11 | We tried 10 of the best French cheese in Paris [16'14"] | 40601

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🧀 Fromage series Vol.09 | Wine and Cheese Pairings: One on Wine [5'16"] | 40510

6か月前
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🧀 Fromage series Vol.10 | why Dutch cheese is so famous? [7'12"] | 40527

5か月前
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🧀 Fromage seriesVol.08 | Cheddar Cheese [7'51"] | 40318

8か月前
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🧀 Fromage series Vol.07 | We Tried 6 of Best Cheese i Paris [18'00°] | 40309

8か月前

ホテルサービス その476 - 常温 -

8か月前
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🧀 Fromage series Vol.06 | 6 Cheese and Wine Pairings You Must Try [7'40"] | 40302

8か月前
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🧀Fromage series Vol.04 | How Traditional Camembert is Made [7'56"] | 31115

1年前
再生

🧀 Fromage series 03 | How Swiss Ementaler Cheese is Made? [8'01"] | 31017

1年前
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🧀 Fromage series 02 | What Cheese Looks Like Around the World [9'01"] | 31012

1年前
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🧀 Fromage series 01 | Brief History of Cheese [5'34"] | 31009

1年前
再生

🧀 Fromage series Vol.05 | How Dutch Gouda is Made [9'34"] | 31124

1年前

ホテルサービス その212 - fromage -

モッツァレラチーズを手作り

パリ近郊の町、Coulommiers(クロミエ)へ

こんにちは。胃腸の強さだけが取り柄の私だったのですが、精神的なものか、齢のせいか。

20 j’adore le reblochon. j’aime beaucoup la tomme.

4年前