Editorial Product Review: :Royal George cheese is named after the founder of the cheesemakers' English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand. The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to ...
Editorial Product Review: :Parmigiano-Reggiano cheese began life 7 centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the 'Zone Tripica'. The local cheese craftsmen utilize a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks… just sweet, fresh milk in its pristine state… then the artisan's ancient skills… and then nature's own good time ...
Editorial Product Review: :The harmony between the pronounces flavor of glorious white truffle and the delicate sweetness of the tender cow and sheep's milk paste are just two of the reeasons why this cheese was voted one of the best in the 1998 Cheese Show in France The shape is round and petite served in a litle basket.and texture is moist and tender
Editorial Product Review: :Holland's North Country is known for the quality and richness of its cow's milk. This is where Klaver Kaas resides. Klaver Kaas is a completely self-contained cheese company, meaning that they produce their own milk, make their own cheese and operate their own aging facility. All of the herbs they use as ingredients in their cheeses are grown on the farm as well. Their herds of cows and sheep graze freely on their land, and the cows are free of added hormones. Klaver Kaas' ...
Editorial Product Review: :In early Greek mythology, the ability to make cheese was referred to as 'a gift of everlasting value.' In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. During manufacture, once the ...
Editorial Product Review: :Buffalo Mozzarella is a fresh, stringy cheese made from buffalo milk. This Italian cheese is porcelain-white in color with a fine layered structure and extra mild flavor. This product is shipped via AIR from Italy every week and must be shipped to our customers expedite service to maintain freshness.
Editorial Product Review: :On a recent trip to Holland, we discovered a limited production Dutch chevre created in 1993 by the Van Dijk family. Dorothea, named after the Van Dijk's daughter, was created at the request of the famous chef Cas Spijkars. Cas wanted to win the annual Dutch award for 'Most Unusual Food' and thought that a flavored goat cheese might do the trick. They began experimenting with a secret ingredient - potato skins - chosen because the potato is an important food in Dutch culinary ...
Editorial Product Review: :The gift is loaded with gourmet treats that are sure to please and include: 10 oz. of Northwoods Cheese All Beef Summer Sausage, 6 oz. of Cranberry Cheddar Cheese, 6 oz. of Roasted Garlic Gourmet Cheese, Cocoa Pete's Caramel Knowledge Chocolate Bar, 2-1.4 oz. Jars of mustard and 2-1 oz. Boxes of Wine, Cheese and Caviar Crackers. A grooved cutting board that measures 13 in. x 9-3/4 in. Makes a great hostess gift and is accented with a pine spray.
Editorial Product Review: :Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the prealpi venete mountains in the province of Treviso. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is ...
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