Editorial Product Review: :Italian-Style Salamis and Provolone: A classic pairing! Not only are these perfect for sandwiches, but they also serve as an instant anti-pasto platter. The sharp, tangy flavor of aged provolone plays off the salty, rich flavor of Italian-style salamis. Gather your friends, open a bottle of Prosecco and start the dinner-party off on the right foot! This assortment includes: Genoa Salami Club Cut: Salami from Genoa is the favorite in the export markets because of its robust flavor and satisfying texture. Ours comes from ...
Editorial Product Review: :A delicacy originally from the Gruyere district of Switzerland, this cheese is best known as the key ingredient to making fondue. The Austrian version offers all you'd expect in an Alpine Gruyere. It is delightfully nutty and spicy, full flavored and aromatic when melted. What sets it apart is the quality of the milk used to make this grand cheese. Given that a whole wheel weighs approximately 80 pounds, it takes over 700 pounds of milk to make a single wheel. We love this ...
Editorial Product Review: :This hard, grainy cheese is one of the world's oldest, dating back to 23 A.D. Made high in the Alps in Switzerland's central region, Sbrinz is often compared to Parmigiano Reggiano. Like Reggiano, Sbrinz comes in massive 80 pound wheels and is made from unpasteurized cow's milk. Aged for at least 18 months, this cheese is hard enough to grate. The Swiss enjoy it shaved in paper-thin slices and served as an appetizer with air-dried beef and tomatoes.
Editorial Product Review: :Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. The Roquefort Association, Inc. protects the quality of Roquefort and ...
Editorial Product Review: :This cheese comes to us from Emmi, master cheesemakers since 1782. They buy full 200 pound of Gruyere from the farming regions in the Canton of Fribourg, then age them in underground sandstone caves in their facility near Lucerne. Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least 1 year, compared with the average 4-6 months. A rustic, somewhat oily rind gives way to firm, smooth textured cheese which is slightly aromatic with a robust, assertive ...
Editorial Product Review: :Spin it any way you wish, and discover something special. Eight delightfully different cheese spreads are artfully arranged in a wicker tray. Delicious Cheddar, Smoky, Pimento, Alpine, Tuscany, Amstel, Kumin, and Edel-Swiss wedges and links surround a 4 oz. wheel of Classic Cheddar spread. Net wt. 1 lb. 4 oz.
Editorial Product Review: :The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their cheese-making skills. The Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet ...
Editorial Product Review: :Our game day assortment of cheeses complement all sorts of game day snacks from chips to pretzels, and of course beer! Offer your friends and family this hearty cheese plate at your gathering to liven up your classic game day line up. Red Leaf Cheddar: The result of 150 years of cheddar-making experience, aged over 12 months. Made in Canada. (1/2 lb.) Beemster Classic Extra Aged Gouda: This 18-month Dutch masterpiece has been enjoyed in Holland for over 800 years. (1/2 lb.) Cream Havarti ...
Canon's XH A1 and XH G1 are excellent camcorders for entry-level professionals and independent filmmakers, with hard-to-beat prices for what they offer.
Thanks to a rich set of features and some great new additions, Evite maintains its stature as the top service for issuing e-invitations —but competitors are catching up.
