Editorial Product Review: :The word tomme implies that a cheese is made from the milk of more than one herd. Tomme de Savoie is made by an expert cheesemaker and is always of exceptional quality. It has a beautifully rustic, gray-brown, fuzzy, inedible thick crust. The cheese inside is robust with slight overtones of salt and an unmistakably raw flavor. This French, unpasteurized cows milk cheese has a charming simplicity. It is absolutely wonderful paired with sausages, fruit, bread, and wine. All the good things in ...
Editorial Product Review: :Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Due to various factors, they were unable to recreate their beloved cheese. What they did create was a brand new cheese they named Tislit. Tilsit is made from partially skimmed pasteurized cows milk and is semi-firm with a springy texture, dotted with irregularly spaced tiny holes. It was traditionally made in large wheels, but is now made in loaf form, making it easier to slice ...
Editorial Product Review: :Wisconsinmade.com offers this Mt. Sterling Goat Milk Mozzarella Cheese made from pasteurized milk. This stirred-curd cheese while a little drier than traditional mozzarella, has a wonderfully mild taste and is perfect for cooking or snacking. Four 8 oz. packages. Mt. Sterling's product line of world class, award-winning goat cheeses are 100% natural, made with goat's milk from producers dedicated to sustainable farming practices. Shipped on Mondays only. Requires expedited shipping.
Editorial Product Review: :In Norway, dairy farmers take their cheesemaking very seriously. Jarlsberg is not made on small farms in rural communities, but rather is created in a laboratory setting through a multi-stage, high-tech manufacturing process. The special bacteria that give the cheese its famous wide-eye holes and its sugary sweet flavor are cultivated in a controlled environment and added to the curd midway through the cheesemaking process. The result is a beautiful and delicious 20 pound wheel that defines the baby swiss category of cheeses. ...
Editorial Product Review: :This Mozzarella Di Bufala imported from Italy flies of our shelves! An authentic Italian product, this Mozzarella is utterly sophisticated, and acclaimed by chefs and cheese lovers. Wonderfully elastic in texture, this versatile Italian cheese will help your create wonderfully inventive pizzas, moist and fresh Caprese salads and just about the easiest snack you've had.
Editorial Product Review: :If Cambozola is the German blue-veined version of Brie, Saga Blue is the Danish one. A very creamy blue cheese with a more pungent flavor and piquant taste, Saga Blue pairs wonderfully with sweet wines and fruits. Savor with sweet pears as a dessert plate and you'll soon become a believer.
Editorial Product Review: :Laquiole has been made in the Auvegne region since 4th Century BC and was described by Pliny the Elder. Named after a village on the plateau of Aubrac, burronniers have been making this cheese in burrons (mountain huts) for centuries. Laguiole is produced almost exactly the same way as Cantal. Unlike Cantal, Laguiole is made from unpasteurized milk, is aged longer, has a firmer, tighter texture and a tangier, sharper flavor. Hints of the mountain grass such as gentian, violet, fennel, and thyme ...
Editorial Product Review: :This Norwegian cheese is made from a mixture of cow and goats milk. It has an unusual, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed. The cheese became popular as a skiers snack and thus the label on the whole cheese is emblazoned with the words Ski Queen. It is widely popular ...
Editorial Product Review: :Robert F. Hart began making this fine Canadian cheddar in 1933. Today, Black Diamond is probably Canadas most well known cheddar. Made from raw milk, this white cheddar encased in black wax is aged a minimum 2 years with a sharp, robust, tangy flavor.
Editorial Product Review: :About 100 years ago, a farmers wife who lived in North Zealand (one of Denmarks most romantic islands -- a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return she began to experiment with her newly acquired techniques. Her finest creation she named after her farm, 'Havarthi'. Todays Cream Havarti is a direct descendant. It has an ivory interior patterned with a myriad of tiny holes and ...
