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Sola Di Bufala, from Formaggi Guffanti, a squidgy milk-bomb in your mouth. Via @eatalyusa NY.
Alderney from Bovina Valley Farm in Delhi, NY, just down the road from @vultocreamery. Via @eatalyusa NY @chickennuggets75
Luigi Guffanti Quatirolo DOP, from Lombardi to the @crownfinishcaves and washed with @eatalyusa beer
Young Tomme. (Also my rap name)
Gowanus washed rind experiments.
#Regram from @misscheesemonger, reporting from the Cheesemonger Invitational in SF:
"congratulations Matt Reilly of @eatalyusa chicago for winning #CMISF! His Perfect Bite: @roguecreamery Pistol Point Cheddar w/ chipotle, corn, green onion, tamarind, cream, nacho! #cheesechamp"
@threesbrewing Wandering Bine saison.
Great show from Louis CK in a #charliehebdo tee (even if my nose is bleeding from the seats)
My cheese book #shelfie for the @jasperhillfarm #curdnerdalert contest.
Checking out @vitofermente's Copper Mine Pub and piles of cheese from Maine w @samfrankcisco @nobrasnoparents
Diggin into @libbitz's cranberry upside-down cake w @elenasantogade
Really thought I had it timed to beat the snow... (In the movie this would be the last Instagram before I disappear 😬❄️❄️❄️🐻🐗😲⛄️
Ramapo-Dunderberg morning
Ramapo-Dunderberg morning
Vegan cheese taste test verdict: bloomy aroma, texture like a grainy tofu, not much flavor to speak of, a little nutty and milky, but with a bitter finish and a weird burn in the back of my throat which isn't going away. Final vote: stick to the real thing. (Super curious about what the rind culture
Ok soft-ripened almond cheese-like product, imma give you a try just because I'm curious... 😒 (see how I sacrifice for you people?)
#tbt #newyear ginger afro in a field of kale #growingUpWaldorf
Half Moon New Year's with @eyesolomon @tim.sproll @kiyguy @manderbees and crew
Happy New Year! 🎉 Here's to 2014, a year with many cheese highlights, as well as a few notable flare-ups (RIP Rush Creek Reserve; the aged-on-wood FDA kerfuffle; stepped up holds and inspections), here's hoping 2015 is more delicious and less drama-filled for makers, mongers and cheese lovers alike
#CheeseScienceTuesdays: can you identify what I'm testing here?
Curds ready to get pressed
Stirring the Gowanus Tomme curds