Editorial Product Review: :Mahón is a traditional semi-hard cheese, produced from cow's milk on Minorca, the outermost of the three Balearic Islands. The city of Mahón is the major town on this small agricultural island. Traditionally, to produce Mahón cheese, the curd is placed in the center of a cloth. The corners of the cloth are then knotted and twisted together, which gives the cheese its typical 'cushion' shape. It then matures in the cloth for several days. The flavor is smooth, yet buttery sharp, slightly salty ...
Editorial Product Review: :The creation of an award-winning cheese spread takes time, patience and a lot of trial-and-error. Our master craftsman spent years perfecting this recipe... a sublimely spreadable, tangy 1995 U. S. Cheese Champion Sharp Cheddar. Served on crackers, breads or with fruit, it's a wonderful gift--made even better when packed in a reusable cobalt blue ceramic crock. Net wt. 8 oz.
Editorial Product Review: :Parmigiano Reggiano is produced from the highest quality cow's milk. The long natural aging process makes this a high quality, authentic Italian cheese, ideal as a grating or table cheese.Aged minimum 24 months.For over 700 years, Parmigiano Reggiano has delighted the Italian palate. Now, the same qualities that have brought it renown throughout the centuries make Parmigiano-Reggiano the perfect cheese for today's health conscious Americans. Made with partially skimmed milk, it's the lowest in fat and cholesterol of any ages cheese. Packed with protein, ...
Editorial Product Review: :The Alta Langa is an agricultural region located in the southern part of Piedmont, Italy. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region's lush, green pastures. Bosina (the cheese) is produced from an old recipe using modern equipment. Only 100% natural ingredients are used, without ...
Editorial Product Review: :igourmet.com is saluting blue cheese by offering this International Blue Cheese Assortment, containing four of the worlds greatest blue cheeses. For creating blue cheese in the first place, we owe thanks to a micro-organism named penicillium roqueforti. This microscopic spore attaches itself to a young cheese and, assuming the cheese is laced with small cracks, multiplies and spreads blue mold throughout as the cheese matures. By the way, this little microbe is also the principal agent used in creating penicillin, the world's first antibiotic. ...
Editorial Product Review: :Pecorino Fresco Toscano is a typical(Italian Cheese),the perfect D.O.P. 30 days old, sweet sheep's milk Pecorino fresco is a table cheese that has been found and appreciated for its quality.
Editorial Product Review: :Danish cheese is a semi-soft, blue mold cow's milk cheese with a slighty tangy taste. This Blue is milder and creamer then most and is ideal in salads, dressings, dips and desserts.
Editorial Product Review: :Isle of Mull Cheese is made on the beautiful Isle of Mull, in the Inner Hebrides, off the West Coast of Scotland. Sgriob-ruadh farm is a family owned dairy and the only dairy farm on the island. The Reade family uses unpasteurized milk from predominantly Friesian, the odd Ayrshire or Jersey, and more recently from Brown Swiss cows that have been introduced to the farm. The cows live on a diet of grass, herbs and draff (a distillery by-product of ground-up malted barley). When ...
Editorial Product Review: :As Americans have developed a deeper appreciation for great cheese, a change in American cheese making has occurred. Across the country, small-scale dairy farmers and cheese makers are making wonderful cheeses to rival those of Europe. One of these cheeses is Humboldt Fog. With a central layer and outer covering of ash, this goats milk tome ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre, which is owned and ...
Editorial Product Review: :Mozzarella is fresh unripened Mozzarella is made daily with carefully selected whole milk. Since there is no salt it is packed in lightly salted water to insure freshness. This product must be shipped next day air in summer months, 2 days air
This raw work-flow application isn't the Holy Grail many hoped it would be, but Apple Aperture 1.5 could make life easier for photographers who need to cull, retouch, and output large numbers of photographs quickly and efficiently.
This raw work-flow application isn't the Holy Grail many hoped it would be, but Apple Aperture 1.5 could make life easier for photographers who need to cull, retouch, and output large numbers of photographs quickly and efficiently.