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Search results for: Cream-cheese

GLOBAL-FASTFOOD/
RTS1E0SF 
September 27, 2017 
A woman eats a traditional Hungarian langos, a deep-fried dough topped with sour cream, cheese and onion,... 
Budapest, Hungary 
A woman eats a traditional Hungarian langos at a market in Budapest 
A woman eats a traditional Hungarian langos, a deep-fried dough topped with sour cream, cheese and onion, at a market in Budapest, Hungary, September 27, 2017. REUTERS/Laszlo Balogh 
GLOBAL-FASTFOOD/
RTS1E0SE 
September 27, 2017 
A woman eats a traditional Hungarian langos, a deep-fried dough topped with sour cream, cheese and onion,... 
Budapest, Hungary 
A woman eats a traditional Hungarian langos at a market in Budapest 
A woman eats a traditional Hungarian langos, a deep-fried dough topped with sour cream, cheese and onion, at a market in Budapest, Hungary, September 27, 2017. REUTERS/Laszlo Balogh 
EUROPE-MIGRANTS/HUNGARY-RESTAURANTS
RTS2JY4 
October 01, 2015 
"Bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, is served in the Manga... 
Budapest, Hungary 
"Bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, is served in the Manga... 
"Bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, is served in the Manga Cowboy restaurant in Budapest, Hungary, September 29, 2015. A bunch of restaurants in Budapest have found a mouth-watering way to challenge Hungarian attitudes to Europe's migrant crisis - by serving up tasty dishes from Syria and other countries that are providing many of the refugees. Picture taken September 29, 2015. REUTERS/Bernadett Szabo 
EUROPE-MIGRANTS/HUNGARY-RESTAURANTS
RTS2JX9 
October 01, 2015 
A guest eats "bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, in the Manga... 
Budapest, Hungary 
A guest eats "bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, in the Manga... 
A guest eats "bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, in the Manga Cowboy restaurant in Budapest, Hungary, September 29, 2015. A bunch of restaurants in Budapest have found a mouth-watering way to challenge Hungarian attitudes to Europe's migrant crisis - by serving up tasty dishes from Syria and other countries that are providing many of the refugees. Picture taken September 29, 2015. REUTERS/Bernadett Szabo 
CHINA-CHEESE
RTX1OZQM 
August 20, 2015 
A baker displays a piece of bread at a Umassif Bakery in Beijing, China, August 19, 2015. Picture taken... 
Beijing, China 
A baker displays a piece of bread at a Umassif Bakery in Beijing 
A baker displays a piece of bread at a Umassif Bakery in Beijing, China, August 19, 2015. Picture taken August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 
CHINA-CHEESE
RTX1OZQL 
August 20, 2015 
A woman eats inside a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally... 
Beijing, China 
A woman eats inside a Umassif Bakery in Beijing 
A woman eats inside a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 
CHINA-CHEESE
RTX1OZQJ 
August 20, 2015 
A baker picks a bread at a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally... 
Beijing, China 
A baker picks a bread at a Umassif Bakery in Beijing 
A baker picks a bread at a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 
CHINA-CHEESE
RTX1OZQA 
August 20, 2015 
A baker works at a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally... 
Beijing, China 
A baker works at a Umassif Bakery in Beijing 
A baker works at a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 
LIVESTOCK-GOATS/
RTR4RJCO 
February 28, 2015 
Parts of a frozen goat leg is seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx... 
New York, UNITED STATES 
Parts of a frozen goat leg is seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx... 
Parts of a frozen goat leg is seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015. Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: FOOD AGRICULTURE BUSINESS ANIMALS) 
LIVESTOCK-GOATS/
RTR4RJCM 
February 28, 2015 
A frozen goat leg is cut at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough... 
New York, UNITED STATES 
A frozen goat leg is being cut at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx... 
A frozen goat leg is cut at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015.Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: FOOD AGRICULTURE BUSINESS ANIMALS) 
USA-AGRICULTURE/GOAT
RTR4RJCL 
February 28, 2015 
Frozen goats are seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough... 
New York, UNITED STATES 
Frozen goats are seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough... 
Frozen goats are seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015. Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: AGRICULTURE ANIMALS BUSINESS FOOD) 
LIVESTOCK-GOATS/
RTR4RJC9 
February 28, 2015 
P&S Select Foods manager Ray Millan removes the plastic wrap off frozen goats at the Hunts Point Cooperative... 
New York, UNITED STATES 
P&S Select Foods manager Ray Millan removes the plastic wrap off frozen goats at the Hunts Point Cooperative... 
P&S Select Foods manager Ray Millan removes the plastic wrap off frozen goats at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015. Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: AGRICULTURE BUSINESS FOOD) 
SWITZERLAND/
RTX14EGY 
October 17, 2013 
Cheese maker and farmer Jacques Murith creams the milk at La Proveta mountain pasture chalet in Gruyeres,... 
GRUYERES, Switzerland 
Cheese maker and farmer Murith creams the milk at La Proveta mountain pasture chalet in Gruyeres 
Cheese maker and farmer Jacques Murith creams the milk at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken September 20, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD) 
SWITZERLAND/
RTX14EG6 
October 17, 2013 
Cheese maker and farmer Jacques Murith creams the milk at Le Commun mountain pasture chalet in Gruyeres,... 
GRUYERES, Switzerland 
Cheese maker and farmer Murith creams the milk at Le Commun mountain pasture chalet in Gruyeres 
Cheese maker and farmer Jacques Murith creams the milk at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 7, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD) 
CROATIA CHEESE/
RTXT0ZK 
October 04, 2010 
Peasant women from the Zagreb's surrounding villages give their products away for free in protest against... 
Zagreb, Croatia 
Croatia's peasant women from the Zagreb's surrounding villages giving their products for free 
Peasant women from the Zagreb's surrounding villages give their products away for free in protest against new regulation banning sale of traditional cottage cheese and cream at a popular open air market in Zagreb October 4, 2010. REUTERS/Nikola Solic (CROATIA - Tags: CIVIL UNREST EMPLOYMENT BUSINESS) 
VENEZUELA-FOOD/
RTR2D1UP 
April 20, 2010 
A woman prepares arepas, a form of cornmeal flatbread usually filled with cheese or meat, at state-run... 
Caracas, Venezuela 
A woman prepares arepas at state-run Arepa Socialista restaurant in Caracas 
A woman prepares arepas, a form of cornmeal flatbread usually filled with cheese or meat, at state-run Arepa Socialista (Socialist Arepa) restaurant in Caracas April 16, 2010. In its own version of Cuba's famous Coppelia ice-cream store, Venezuela is now running a popular "Socialist arepa" shop to nourish stomachs and souls with a subsidized version of the beloved national food. Picture taken April 16. REUTERS/Jorge Silva (VENEZUELA - Tags: POLITICS FOOD) 
VENEZUELA-FOOD/
RTR2D1UI 
April 20, 2010 
A woman serves arepas, a form of cornmeal flatbread usually filled with cheese or meat, at a third of... 
Caracas, Venezuela 
A woman serves arepas at a third of the normal cost at state-run Arepa Socialista restaurant in Caracas... 
A woman serves arepas, a form of cornmeal flatbread usually filled with cheese or meat, at a third of the normal cost at state-run Arepa Socialista (Socialist Arepa) restaurant in Caracas April 16, 2010. In its own version of Cuba's famous Coppelia ice-cream store, Venezuela is now running a popular "Socialist arepa" shop to nourish stomachs and souls with a subsidized version of the beloved national food. Picture taken April 16. REUTERS/Jorge Silva (VENEZUELA - Tags: POLITICS FOOD) 
VENEZUELA-FOOD/
RTR2D1TY 
April 20, 2010 
A woman serves arepas, a form of cornmeal flatbread usually filled with cheese or meat, at state-run... 
Caracas, Venezuela 
A woman serves arepas at state-run Arepa Socialista restaurant in Caracas 
A woman serves arepas, a form of cornmeal flatbread usually filled with cheese or meat, at state-run Arepa Socialista (Socialist Arepa) restaurant in Caracas April 16, 2010. In its own version of Cuba's famous Coppelia ice-cream store, Venezuela is now running a popular "Socialist arepa" shop to nourish stomachs and souls with a subsidized version of the beloved national food. The words on the T-shirt read "Chavez is a winner". Picture taken April 16. REUTERS/Jorge Silva (VENEZUELA - Tags: POLITICS FOOD) 
CROATIA/
RTR23BK4 
January 12, 2009 
A vendor loads a pot with cream cheese at Zagreb's main outdoor food market at -8 degrees Celsius (18... 
Zagreb, Croatia 
Vendor loads a pot with cream cheese at Zagreb's main outdoor food market at -8 degrees Celsius 
A vendor loads a pot with cream cheese at Zagreb's main outdoor food market at -8 degrees Celsius (18 Fahrenheit) January 12, 2009. REUTERS/Nikola Solic (CROATIA) 
FOOD-RESTAURANTS/BAGEL
RTX16Z 
November 06, 2007 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
New York, UNITED STATES 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 
FOOD-RESTAURANTS/BAGEL
RTX16W 
November 06, 2007 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
New York, UNITED STATES 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 
FOOD-RESTAURANTS/BAGEL
RTX16R 
November 06, 2007 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
New York, UNITED STATES 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 
FOOD-RESTAURANTS/BAGEL
RTX16M 
November 06, 2007 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
New York, UNITED STATES 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 
FOOD-RESTAURANTS/BAGEL
RTX16J 
November 06, 2007 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
New York, UNITED STATES 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 
FOOD-RESTAURANTS/BAGEL
RTX16H 
November 06, 2007 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
New York, UNITED STATES 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in... 
Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 
BRAZIL-PIZZA
RTR1UH8B 
October 01, 2007 
A slice of Margherita pizza is served at a pizzeria in Sao Paulo, September 28, 2007. Sao Paulo is home... 
Sao Paulo, Brazil 
A slice of Margherita pizza is served at Braz pizzeria in Sao Paulo 
A slice of Margherita pizza is served at a pizzeria in Sao Paulo, September 28, 2007. Sao Paulo is home to more than 6,000 pizza parlors that, in all, churn out close to a million pies a day, according to the local association of pizzerias. By some estimates, only New Yorkers devour more pizzas annually than Paulistanos. Picture taken September 28, 2007. REUTERS/Paulo Whitaker (BRAZIL) 
EU-ANNIVERSARY/CROATIA
RTR1NHPP 
March 15, 2007 
Peasant women display their goods, including the popular cheese and cream, at Zagreb's main green market... 
Zagreb, Croatia 
Peasant women display their goods at Zagreb's main green market 
Peasant women display their goods, including the popular cheese and cream, at Zagreb's main green market March 15, 2007. One of the most widespread fears among Croats was that the European Union would ban home-made products, such as the popular local fresh cheese and cream, will be banned under EU food hygiene regulations once Croatia joins. Such fears have helped keep anti-EU sentiment high in Croatia, which is almost certainly the next member, hoping to join by 2010. REUTERS/Nikola Solic (CROATIA) 
YEMEN
RTR19ICO 
February 02, 2006 
A worker takes out Danish cheese cream products in a shopping centre in the Yemeni capital Sanaa, February... 
Sanaa, Yemen 
Worker takes out Danish cheese cream products in shopping centre in Sanaa 
A worker takes out Danish cheese cream products in a shopping centre in the Yemeni capital Sanaa, February 2, 2006. The note under the shelf reads, "This is a Danish product and we boycott it". The boycott is part of a widespread boycott of Danish products after cartoons portraying Prophet Muhammad were published by a Danish newspaper. REUTERS/Khaled Abdullah 
YEMEN
RTR15SAF 
February 02, 2006 
A worker takes out Danish cheese cream products in a shopping centre in the Yemeni capital Sanaa, February... 
Sanaa, Yemen 
Worker takes out Danish cheese cream products in shopping centre in Sanaa 
A worker takes out Danish cheese cream products in a shopping centre in the Yemeni capital Sanaa, February 2, 2006. The note under the shelf reads, "This is a Danish product and we boycott it". The boycott is part of a widespread boycott of Danish products after cartoons portraying Prophet Muhammad were published by a Danish newspaper. REUTERS/Khaled Abdullah 
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