It’s the Right Climate for British Crumblies

Cheeses distinguished by unique textures and taste variations

It’s the Right Climate for British Crumblies

To fully appreciate one of Britain’s finest treasures, it helps to have an education on its background and history.

British Crumblies refer to a subsection of British Territorial Cheeses. In brief, these are cheeses that are named after the county or area in which they are from. This group of cheeses have been coined the term ‘crumblies’ due to their texture, which distinguishes them from the harder cheeses within the territorials.

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A Prosciutto di Toscano Education 

Find out what makes this Tuscan ham unique and on trend.

A Prosciutto di Toscano Education 

Prosciutto di Toscano translates literally to ham from Tuscany and incorporates a large number of different products both raw and cooked. However, Prosciutto di Toscano DOP (or PDO in English) expresses a very special style of ham made in Tuscany. Dry-cured, it is not as widely known as Prosciutto di Parma and San Daniele in the United States. Only recently imported, it is making an appearance in specialty retailers from small shops to larger chains.

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The Many Occasions Of Mostarda

Its spicy-sweet flavor provides plethora of pairing possibilities

The Many Occasions Of Mostarda

Italian food is ubiquitous across the United States. Mall food courts have a requisite pizza place selling pepperoni-topped slices to hungry shoppers. Lasagna is a staple at the dinner table, and school cafeterias offer minestrone as the soup of the day. Bruschetta is on the appetizer menu at neighborhood bars, and coffee shops stock biscotti in the bakery case. At the grocery store, it’s easy to find prosciutto, gnocchi and dozens of flavors of gelato.

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Made With A2 Milk

Demystifying the new buzzword on your cheese label

Made With A2 Milk

Since the earliest days of American artisan cheese, the type of milk used to make curd has evolved rapidly. At first, it was all about goat, with pioneering Francophiles like Laura Chenel and Judy Schaad turning the country onto fresh Chevre. Then, still borrowing from European traditions, raw became a focus; then organic, then grass-fed. We’ve seen a renewed interest in vegetable rennets, followed by a push to turn almonds, cashews and coconuts into vegan artisan cheese.

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Summertime Switzerland Adventures

Take a tour of the Alps’ finest cheesemaking regions

Summertime Switzerland Adventures

Switzerland delivers eye-popping beauty whenever you visit, but in summertime, the high mountain meadows roll out a welcoming carpet of lush green grass popping with colorful wildflowers. The Alps’ irresistible allure dazzles even the locals. On any given day, you’ll find families, couples both young and old, groups of friends as well as solo hikers enjoying the trails, the scenic lakes, a picnic or a bike ride in their mountainous backyard. And what will you always find in their picnic basket? Cheese, of course!

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A Focus On Feta

Celebrating the most popular Greek cheese

A Focus On Feta

For the lucky, such as Greek-American chef and cookbook author Michael Psilakis, Feta cheese has held a long celebrated place in the kitchen and in cuisine since childhood.

“My memories of Feta growing up are very vivid,” he says. “It was always on the kitchen table, and I was always grabbing a little piece. As the seasons changed, there was something different next to it. In the summer, there was watermelon. The sweet watermelon of summer with the salty, briny, tangy flavor of Feta cheese — it was like a roller coaster of flavor in your mouth.”

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