Editorial Product Review: :The goat is a sturdy, agile, erratic animal that can graze where cows fear to tread and whose milk produces a deliciously tart and tangy cheese. The generic name for goat milk cheese is Chevre, which is simply the french word for goat. This well-known Chevre is fresh, spreadable and moist with a slightly sharp and lightly acidic flavor. It is a simple homespun cheese that is a great addition to your cheese tray. Made from pasteurized goat's ...
Editorial Product Review: :This sampler features four cheeses that are typical of distinct regions of Italy. Made in the Piedmont region, Toma Piedmontese is a delectable mountain cheese that has a thin rind, a custard-like texture, small pores and a sweet lactic flavor with a gentle bite. Grana Padano Stravecchio, the original hard Italian cheese, is a firm, dry, fruity cheese from the Po Valley of Northern Italy. Italy's famous blue cheese from Lombardy, Mountain Gorgonzola is made from cow's milk ...
Editorial Product Review: :The Laguiole knife has been crafted in the heart of France for over 200 years. Monsieur Pierre Dubost, a professional in cutlery, who was himself a cutlers son, founded Dubost Colas Pradel in 1920. They started in a small workshop but rapidly grew under the inspiration of Jean Dubost, the founders son. The bumblebee that is found on all the Laguiole knives is one of the emblems of the area, signifying its reliability. The blade, made of high-grade ...
Editorial Product Review: :Switzerland has an enviable reputation for producing rustic, full-flavored cheeses under immaculate conditions. Vignerons, like most Swiss cheeses, is a mountain cheese, which refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cows milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes. The cattle that graze on these pastures produce milk that is higher ...
Editorial Product Review: :Cotswold, also known as 'Pub Cheese,' is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, more mild flavors on your cheese board. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong, dark ale.Wonderful melted on grilled chicken or chops, and ...
Editorial Product Review: :To bears emerging from their winter hibernation, one of their first and favorite foods is Bärlauch (Allium ursinum). Bärlauch translates from German to 'bear's garlic', and people living in the Bavarian Alps have known this tasty herb for thousands of years. Archaeologists discovered traces of wild garlic at alpine sites settled by Germanic tribes during the Neolithic period. Today, Bavarians still anticipate the annual arrival of wild garlic, one of the first plants to appear after the melted ...
Editorial Product Review: :Made in a town with the same name since the early 14th century, Chaource is the most famous artisanal cheese from the Champagne region of France. This decadent cheese is delicious at any stage of ripeness and has a slight mushroom scent with a rich, creamy flavor. It is not dissimilar to Brie or Camembert, but it has an even creamier texture, especially when aged. The cheese is made in miniature wheels that give it an elegant appearance ...
Editorial Product Review: :'Epoisses' is a strong-smelling, washed-rind cheese with an aroma of 'Marc' brandy. Its fine texture melts in the mouth, with mixture of salt, sweet, metallic and milky flavors. Affinage lasts at least four weeks. The cheese is first washed in water or brine, then 'Marc' brandy is added to the liquid. It is then washed one to three times a week, with gradually increasing quantities of 'Marc' brandy. Pairs well with 'Pouilly-Fuisse' and 'Sauternes' white wines, or with ...
Editorial Product Review: :Finally. After scouring the Netherlands for a premium producer with the foresight to seriously age his gouda, we have got our man. Whilst our other 2 aged goudas are incredible products, this one simply has to be tasted to be believed. Aged for a full 5 years, this gouda is both intense and complex. Like a fine wine, maturity has been generous to this gouda, lending it nuances other cheeses only dream of. A beguiling array of flavors ...
Editorial Product Review: :Malagon with Rosemary is a Spanish cheese made in the style of the Dénomination de Origin (D.O.) cheese, Manchego. It is produced in the La Mancha in Central Spain from 100% sheep's milk, just as Manchego and many other Spanish cheeses are. Sheep thrive on the dry, rocky terrain of Spain by grazing on the abundance of wild herbs that cover the countryside. Malagon with Rosemary combines one of the most prevalent herbs of the Spanish countryside, rosemary, ...
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 ...