Wonderful capture and cool postwork. I like just about all cheeses but love Bleu Cheese

I am a cheese addict too. I particularly like Red Leicester, however, I am not fond of French chesses at all.

So should we start referring to you as Ben Gunn? I admit I am also a cheese lover and tend to prefer the harder cheeses. Partial to Gouda. Never heard of Sparkenhoe Red Leicester. I will have to look up that one.

Amazing capture Andrea. God bless.

I like this shot - including the digifiddle. Well done.

All looks very nice

Not a big lover of cheese, great pics though!!

Very good idea of picture :)

like you Andrea i am a cheese fiend, drooling as i look, great fiddle

I love cheeses too, including the dreaded blue and brie; and the digifiddle makes those grapes look like tiny watermelons!

Interesting array of cheese(s) and wee watermelons in this nice pic, A. All I eat is mozzarella string cheese and American cheese. I don't eat pizza because of my GERD.

Great shots, love the lighting in the non post worked version...often liked cheese.. on toast etc but cut it out now due to cholesterol.

Ohhhhhhhhh. I love cheese. Love, love, love it! Let's see ... right now we've got two kinds of very sharp cheddar ... one a white from Vermont, and one a more standard deep orange from Tillamook, Oregon. Then I think there's some Jarlsberg, and perhaps one little bit of pepperjack. You've got me adding cheese to Bill's shopping list! :)

I have yet to find a cheese I don't like. Well, that's not true .. there is that colby cheese .. blech. Love the wee watermelons!! Wouldn't it be lovely if one could get wee watermelon grapes like these?? both images are wonderful, but I am partial to this one ... because of the watermelon grapes!!

Oh, the flickr is delectable. They look like great cheeses. And the black surrounding sets them off like high end design. Beautiful. The RR version, however, has wonderful vibrations and jiggling rhythms; and the grapes are a combo of bengal tigers and boogie woogie. They're still as delectable as the flickr version, but they're filled with your colonies, edge work, molecular entities, isobars, and all the other goodies you bring to your postwork; and still set off by that ultra strong design-black. Andrea, I produce my own cholesterol (chemically), a chemical problem I inherited; so years back my doctors said "ingest no cholesterol except in very small quantites!" What was the first thing to go? CHEESES. (Jesus.) (That rhymes!) (Man, you know you're getting old when an accidental rhyme feels like a major revelation. Pitiful...) ANyway, I gave up cheeses over many years, sneaking them, craving them, dreaming of them, until I was cheese-free. But when I see pics like these, I pine for the old days. Love your treatment, and the original version is just as good---you're in perfume photography territory with that, in it's sheer, beautiful and design like feel. This is jazzy and still very classy. Now I'm gonna go eat my kitchen counter, because there isn't an OUNCE of cheese in this freakin' place, and these cheeses are too damned good to see and not crave...thanks kid. You ruined my day!

I do like the digifiddled version but really like the clarity on the FlickR version. Love most cheeses but I can't seem to be able to get Brie past my nose!

The carbohydrates in the pasta can provide a quick source of energy, which can be beneficial for individuals needing an energy boost https://nandos-menu.co.uk/.