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Basiron Rosso Pesto gets its harvest-red color from the addition of tomatoes and its exciting flavor from the addition of basil and garlic. It’s is available from iGourmet.com. How does an adult food enthusiast celebrate Halloween? There’s gourmet Halloween candy and more Halloween candy, of course. But you may prefer a wine and cheese party…
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It’s Columbus Day, so let’s celebrate a great Italian cheese. Here’s a favorite cheese of professional cheese buyer and guest blogger Jeff Shearer, of Mandi Foods: As the long summer days turn over to the cooler nights of autumn, our food choices move away from the fresh cheeses and lighter dishes to more of the…
Continue reading “CHEESE: Piave Vecchio”
You may have seen European-style butter in the refrigerator case. If you haven’t yet tried it, here’s why you should: Butter made in the European style is slightly higher in fat—82% versus 80%—has fewer milk solids and a lower moisture content. These aspects make it superior for cooking and baking; and as a table butter,…
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An easy-to-make goat cheese-apricot canapé. Photo courtesy Vermont Butter & Cheese Creamery. We hear quite a few people say that they don’t like goat cheese. While taste is a very personal thing, goat cheese is our favorite. If you think you don’t like goat cheese, try one of the fresh chèvre, the French word for…
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Extra egg yolks? It’s easy to keep them fresh. Photo by Michael Lorenzo | SXC. If you have egg yolks that you won’t be using immediately, they’ll keep longer if you store them under a layer of water or milk. Drain off the liquid before using the yolks. Use within five days or freeze. To…
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