-
It’s a long line to get to the cheese at Quesoff V, held at the Mohawk, July 11. -
A wild card entry at Quesoff V -
Pelon’s Tex Mex at Quesoff V -
Hometown Pizza Delivery at Quesoff V -
The Austin Facial Hair Club’s entry in Quesoff V -
Tacodeli’s entry in Quesoff V -
Pelon’s Tex Mex shows off at Quesoff V -
Cheesus Christ, winner of the veggie category of Quesoff V -
Cocomole’s guacoff-winning entry at Quesoff V -
The Cream Team, winner of the wild card caregory at Quesoff V -
Team Vanilla’s Ghost Chili and Fireman’s 4 Ale queso at the 2015 Quesoff, held at the Mohawk, Austin, Tx. July 11, 2015. -
Cosmic Curry Questo at Quesoff V -
The big cheese from Queso Beso at Quesoff V -
Thirsty Goat Queso at Quesoff V -
Tacodeli at Quesoff V -
Frank’s entry at Quesoff V -
Los Patos Locos queso blanco with duck chorizo at Quesoff V -
Team Some Like It Hot at Quesoff V -
A Waffle Lotta Queso at Quesoff V -
Judge Zach Davis from Henri’s Cheese & Wine tastes a Quesoff V -
Staffers from Frank prepare their meaty category-winning queso for judging at Quesoff V. -
Research and Avocadevelopment’s guacamole entry at Quesoff V -
Dipping in at Quesoff V -
Mi Queso es su Queso at Quesoff V -
The Avacadros guacamole entry in Quesoff V -
The Cream Team’s queso gelato, the wild card winner of Quesoff V -
Lady Luck’s entry in Quesoff V -
The crowd at Quesoff V -
The Mighty Bird at Quesoff V -
Lady Luck’s crawfish queso at Quesoff V -
The Quesoff V judges: Drink.Well’s Michael Sanders (r), Austin Chronicle food editor Brandon Watson, Casey Wiggington of Antonelli’s Cheese Shop, and Zach Davis of Henri’s Cheese & Wine. Not pictured: Matthew Odam of the Austin American-Statesman
A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.
