Editorial Product Review: :A genuine cheese from the La Mancha region of Spain, this artisan Manchego is made from raw sheep's milk taken from a flock of La Mancha sheep that graze on one small hillside farm established in 1940. The small-scale, artisan production of this Manchego yields an exquisite cheese that is hand-formed, hand-wrapped and hand-salted over a 24 hour period. Dry cured for six months in an Eighteenth century cave, this Manchego has a robust flavor that is ...
Editorial Product Review: :Northwest of Venice, tucked beneath the Dolomite Mountains, artisan cheesemakers produce Asiago using traditional methods. You'll find no computer-controlled machinery or temperature-controlled rooms there, just cows and grass, men and women, and lots of Asiago. A light beige cheese peppered with small holes, Asiago d'Allevo has a slightly fruity flavor and an engaging aroma. Aged for up to five months, it is firm enough to shave or shred, and thus is often used in cooking and in ...
Editorial Product Review: :This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six months. Made in small batches from partially skimmed raw cow's milk, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch as a result of the additional six months of time spent in the cellar. It has a texture that is firm enough to grate yet allows it to be served as a table cheese as ...
Editorial Product Review: :This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two 4-pound logs of the most exquisite chevre we have ever tasted! Each Buche Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you ...
Editorial Product Review: :Anna Van Dijk, producer of Dorothea and Van Dijk cheeses, has come up with yet another incredible creation - a goats milk cheese with whole coriander seeds. All of Annas cheeses are made in the southern end of the Netherlands near Eindhoven. Cornelia, like Dorothea and Van Dijk, is made from a single herd of 500 goats that graze on pastures of natural grasses and wild herbs. This old-world style of raising goats yields a remarkably flavorful ...
Editorial Product Review: :Queso Ibores is made in Extremadura, which is the most rugged, least developed, and most economically distressed region in Spain. This raw goats milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika. It is hard enough to shave over salads and hot dishes and delicious as a ...
Editorial Product Review: :Traditionally the orange rind on Mahon comes from being rubbed in butter, paprika and oil. When a cheese is aged, the taste intensifies and becomes bolder and nuttier. Typical Queso Mahon is aged in the caves of Menorca for 2 months, Reserva is aged for at least a year. It maintains a slightly briny, sharp taste but now becomes hard and granular, on a par with parmesan. Reserva can be grated over pasta or served as a ...
Editorial Product Review: :Unlike our other Pecorino's, this one is not aged. Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old when it arrives on our shores. Because it is a young cheese it is somewhat discreet, almost shy. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe but easy ...
Editorial Product Review: :Port Salut 'Safr' is a very popular cheese in France, made from cow's milk. This is a cheese with a proud past and an uninspiring present. Named after the abbey of Notre Dame du Port-du Salut at Entrammes. It was first made in the mid-1800s by Trappist mo
Editorial Product Review: :From Anna van Dijk (pronounced Van Dyke), the same cheesemaker that produces Dorothea, our popular Dutch goat cheese with potato skins, comes a cheese bearing her family name. Made since 1976 in the southern end of the Netherlands near Eindhoven, Van Dijk is made from a single herd of 500 goats that graze on pastures of natural grasses and wild herbs. This old-world style of raising goats yields a remarkably flavorful milk that gives Van Dijk an ...
This raw work-flow application isn't the Holy Grail many hoped it would be, but Apple Aperture 1.5 could make life easier for photographers who need to cull, retouch, and output large numbers of photographs quickly and efficiently.
This raw work-flow application isn't the Holy Grail many hoped it would be, but Apple Aperture 1.5 could make life easier for photographers who need to cull, retouch, and output large numbers of photographs quickly and efficiently.