Editorial Product Review: :The Cistercian abbey of Tintern is one of the greatest monastic ruins of Wales. Erected in 1131, it was the second Cistercian abbey in all of Great Britain, and the first in Wales. This blended Welsh cheese is named after the Tintern Abbey. With loads of chives and shallots mixed throughout its cheddary body, it makes a great pub cheese, especially appreciated when served with your favorite beer or ale. Its exterior is protected by a generous coating of bright green wax, which ...
Editorial Product Review: :This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain. Today, Idiazabal is produced in more modern facilities, but the process ...
Editorial Product Review: :Black Mountain is a new creation from the makers of Tintern and Red Dragon. A combination of garlic, herbs and wine blended with their creamy cheddar makes this a potent, assertive cheese. Try melted on baked potatoes, stuffed in chicken or on its own with crusty bread and washed down with a pint of ale. Suitable for Vegetarians.
Editorial Product Review: :Slotted between with our young Farmer Gouda and the Extra Aged classic is Cured Gouda. Aged for 6 months, it has more zip and less creaminess than the young Gouda and more cream and less zip than the Extra Aged. The often ignored 'middle child' in this family, Cured Gouda is a wonderful snacking cheese and is an all-around crowd pleaser. It has a semi-soft, yellow-orange body with irregular holes and a yellow wax rind.
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, ...
Editorial Product Review: :Forget processed supermarket parmesan cheese; authentic Parmigiano Reggiano is a whole story altogether. Classified as DOP cheese, Parmegiano's methods of production are strictly controlled by a consortium. Traditionally, Parmigiano is used shaved over pastas and salads, or dipped into aged Aceto Balsamico. Dry and hard due to its extremely long aging, Parmegiano has a granular texture that easily breaks into slivers - irresistible to pop into the mouth.
Editorial Product Review: :Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative ...
Editorial Product Review: :From The Rogue Creamerys inauspicious beginnings in 1935 has come one of the finest artisan cheese operations in the world today. In 2002, Ig (Ignazio 'Ig' Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year they were producing award-winning cheeses, one ...
Editorial Product Review: :The original pioneer of Blue Stilton, commonly referred to as 'The King of Cheeses', was Mr. Cooper Thornhill, owner of the Bell Inn on the Great North Road in the town of Stilton. In 1730, Mr. Thornhill discovered a distinctive blue cheese while visiting a small farm in rural Leicestershire. He fell in love with the cheese and forged a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to ...
Editorial Product Review: :Tradition lies at the heart of such delights as Tetilla Cheese, which is made in the farming and dairy producing land of Galicia. The pride of the land where it was created, the secret of this cow's milk cheese has been passed down from generation to generation. This soft cheese is hand formed into the shape of a woman's nippled breast! In Spain, people revere this cheese and assert that it 'tastes like kisses.' It has an elastic, creamy texture and a mild, ...
The Web Services Policy Working Group has published two Web Services Policy 1.5 - Working Drafts: an update to the Primer and a First Public Working Draft of Guidelines for Policy Assertion Authors. The new Guidelines document provides ...