Editorial Product Review: :This cheese is made in Pouligny-Saint-Pierre in central France by a small agricultural concern. It is the result of a successful experiment that combined blue mold with a typically French soft, creamy cheese. The French are well-known for their expert ability to produce the world's best soft cheeses, and RocheBaron is no exception. RocheBaron is made by injecting their delicious soft-as-Brie cheese with the same mold that is used to produce Roquefort. Rich and sinfully creamy, this wonderful product is a fantastic example of the French love for fine ...
Editorial Product Review: :The American cheese renaissance is an exciting time for cheese lovers everywhere, with some exceptional blues being produced all across the country. While France has its Roquefort and England has its Stilton, decide for yourself which of these blues will become the King of American Cheeses. This assortment includes:Crater Lake Blue: Robust and sweet with a rich buttery finish, it is best described as a blend of Roquefort and Danish blue cheese recipes. (8 oz.)Maytag Blue: This wonderful, tangy blue cheese is now featured on menus across the country. ...
Editorial Product Review: :Blue-veined Cheeses are marbled with a bluish-green mold. There are a variety of blue-veined cheeses such as Danish Blue, made from cows milk, and French Roquefort, made from sheeps milk. Blue Cheeses are pungent, sharp and peppery to taste, making them ideal for flavoring many foods.
Editorial Product Review: :This blue from southeastern France is creamier than Roquefort owing to the fact that it is made from cow's milk rather than sheep's. The terrain near Auvergne is craggy and desolate and thus better suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack. Made from ...
Editorial Product Review: :Blue-veined Cheeses are marbled with a bluish-green mold. There are a variety of blue-veined cheeses such as Danish Blue, made from cows milk, and French Roquefort, made from sheeps milk. Blue Cheeses are pungent, sharp and peppery to taste, making them ideal for flavoring many foods.
Editorial Product Review: :Cows graze in the pastures of the Jura Mountains in Comte 6,000 ft. above sea level. Here, they munch on mountain grass and flowers that give their milk a distinct flavor reminiscent of mushroom and tarragon flavors. The mould of the mountain grass and flowers traditionally passed into their milk. This milk is used to produce Bleu de Gex. The mould in the milk used to be enough to create a blue cheese, but today they help it along a little by adding some penicillium roqueforti to the milk. ...
Editorial Product Review: :The 'Bleuet' is a speciality of JACQUIN cheese dairy created by P. Jacquin, that reflects the natural outdoors conditions : mild as cream. Despite appearances, the taste remains soft and it's hard lines lies only in the shape, which recalls a long pyramid. After a 8 weeks period of maturation, the 'Bleuet' will always keep its goat dominant flavour. A unique find.
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: :Those Brits, long enamored with blue cheeses, have inspired us to create this special blue cheese assortment. To round out the pack, we've included one of our favorite Irish blues, the inimitable Cashel Blue. This assortment of blue cheeses showcases how varied the texture and sharpness can be. It includes:Shropshire Blue: Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavor that takes between six to eight weeks to mature. Orange in color with blue veining, it enjoys a slightly tangy aroma. ...
Editorial Product Review: :Located in the lush pasturelands of Lancashire, this family dairy has been making cheese for over 70 years. Blacksticks Blue is a new soft, blue-veined cheese from Butlers Farmhouse Cheeses. Made solely with pasteurized milk from the family's cows, the cheese is matured for eight weeks, during which it develops an amber hue and, says Butlers, a smooth but tangy flavor. The name comes from a collection of tall chestnut trees on the Goosnargh-Chipping border, which is also the name given to the family's restaurant. Former supreme champion winner, ...
Editor Annalee Newitz reveals the inspiration for the futurism-focused site's name, shares her obsession with the scientifically taboo and tells why sci-fi is going mainstream.
Editor Annalee Newitz reveals the inspiration for the futurism-focused site's name, shares her obsession with the scientifically taboo and tells why sci-fi is going mainstream.
It's June 29th and Apple is finally ready to let the public play with the iPhone. The past six months have shaped up to be the highest profile mobile phone launch ever, Apple has conjured up an...
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