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Tintern (8 ounces) by igourmet.com

(more) »rank: 3705

from: igourmet


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 ...


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Roquefort (8 ounces) by igourmet.com

(more) »rank: 2653

from: igourmet


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, ...


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Tuxford & Tebbutt English Mature Cheddar (8 ounces) by igourmet.com

(more) »rank: 3604

from: igourmet


Editorial Product Review: :Historically, in the world of cheese, the use of black wax was reserved for premium products. For example, in the 1970s black waxed Gouda was the top of the line. Nowadays, a rainbow of wax colors is used across the quality spectrum. Some of the more traditional producers have maintained the tradition of coding quality by wax color, one of which is England's Tuxford & Tebbutt. Tuxford & Tebbutt Creamery, dating back to 1780, is located in ...


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THE GRILL CARE COMPANY D400-2253 DELUXE CERAMIC BRIQUETTES - 54 PC

(more) »rank: 37495

from: THE GRILL CARE COMPANY


Editorial Product Review: :


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Manchego - Aged 6 Months

(more) »rank: 3856

from: Gourmet Food Store


Editorial Product Review: :An older Manchego gets heartier and more flavorful as it ages. From El Trigal, Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Machengo cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair with a blanc de noir champagne.


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Parmigiano Reggiano Vacche Rosse (8 Ounce) by igourmet.com

(more) »rank: 3114

from: igourmet


Editorial Product Review: :Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's only a few red cows remained. However, during the last few years the breed has been reinvigorated and is now being used for ...


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Cabot Horseradish Cheddar (8 ounces) by igourmet.com

(more) »rank: 3951

from: igourmet


Editorial Product Review: :The biting pungency of horseradish is foil to Cabot's smooth, nuanced, youthful cheddar. For an incredible, tasty zing, pile it high on a baked potato or slice it for grilled meats, sandwiches and side dishes. Pow! Made from pasteurized cow's milk. Photo depicts whole 10 lb. form of cheese. We cut and wrap this item by the pound. Please contact us if you would like to purchase the whole form.


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Leyden (1 Pound) by igourmet.com

(more) »rank: 3364

from: igourmet


Editorial Product Review: :Named after its town of origin, Leyden is one of the three most important cheeses of Holland. This flavorful cheese long ago inspired the saying, 'Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese.' Leyden's firm composition and texture and the addition of cumin seeds (which are responsible for its tangy flavor and spicy aroma) distinguish it from all other Dutch cheeses. Made from pasteurized cow's milk.


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Crottin de Chavignol

(more) »rank: 3520

from: Le Village


Editorial Product Review: :Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty texture and a robust flavor with a rough and hard rind which should be removed by grating. Hot crottin on salad with wine vinegar makes a good appetizer. Pairs well with ...


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Portuguese Cheese Board (1.9 Pound) by igourmet.com

(more) »rank: 3912

from: igourmet


Editorial Product Review: :With many Portuguese cheeses recently qualifying for Protected Designation of Origin (DOP), this tantalizing collection contains three great examples of the premium quality cheeses emerging from Portugal, tastefully packaged on our elegant bamboo cheese boards with matching bamboo handled knife. Azeitao: Named after its village of origin, this flavorful cheese is strongly influenced by its geographic location at the foothills of the Serra da Arribida. Here, the sheep milk is rich and fragrant, and one mouthful of ...


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Diesel vehicles have nearly a 50-percent market share in Europe, thanks to tax incentives and diesel-friendly legislation across the EU. Diesels are so passé there that you can buy a BMW 730d and no one will think it odd that your luxury car burns oil. Pull up in a diesel 7-Series in America and people would leer at you like you've alighted from an amphibious vehicle reeking of saltwater and dead trout.

But now, thanks to the oft-reported combo of newly-raised CAFE standards, not-so-newly-raised gas prices, and the 50-state diesel engine, GM, Ford, and Chrysler are about to dip more than a hesitant toe into the diesel game. Chrysler offers a diesel in the Grand Cherokee, but soon all three automakers will offer diesels in their best-selling lineups of light trucks -- the Dodge Ram 1500 is expected to offer a 50-state diesel after 2009. Light trucks are being used to lead the charge since those buyers stand to gain the most with the least amount of (perceived) sacrifice.

Diesels currently have 3.2-percent of the American market. Some estimates put them at 15-percent by 2015. That's a huge leap, and diesel still has plenty of hurdles. Diesels will come with a cost premium over gasoline-engined cars. That should be easy enough to conquer -- incentives and some quick cost and longevity calculations should convince people of the benefit. The real hurdle is the nagging issue of perception. The plan will probably be to attack that with a price that makes the proposition unbeatable. Said Chrysler's director of environmental affairs, "If it's priced right, we can sell diesel here. Diesel can give you an immediate poke in fuel economy -- 20 to 40 percent. Not many technologies can deliver that today."

[Source: Detroit News]

 

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