Pure Sex and Romance in a Bottle

The new evocative fragrance from England captures one of the stinkiest cheeses of the world, Stilton Blue...

"The earthy and fruity aroma of Blue Stilton cheese in an eminently wearable perfume."
(shamelessly taken from NuSkoolBreaks Radio forum).

EzineArticleBoard.com

You Can Buy Italian Cheeses Of Many Flavors

By: Luigi DeMarco

If you are looking for great cheeses Italy has hundreds on offer, so buy Italian cheese and take a gastronomic journey via its regional offerings. Cheeses made by add another distinction. Go online and explore the expanding number or venture into retail specialty stores to see how many cheeses are now available.

Regional flavor

Piedmont region has the widest selection. These range from the blue cheese Castelmagno to the Tomme cheese produced from milk produces by cow, sheep and goat and other cheeses in between. Cheeses from the region more available in the market include the soft cheeses like Fontina and the Seiras ricotta.

The northern region of Trentino Alto-Adige has cheeses demonstrating an Austrian influence. The slightly sharp and peppery Vezzena which has a hard granular texture, the mild and delicate Dobbiaco, the fragrant and delicate Grana Padano from Val di Non, the Puzzone di Moena with its intense aromatic perfume are amongst those hailing from this region. From the northeast Val Brembana in Lombardy near the Swiss border is the warm buttery tasting Mandriano di Zambla that is available in the United States and approximates to a cheese not available yet, the Formai de Mut produced in limited amounts that has a delicate aromatic herbal flavor reflecting the cows diet on the alpine pastures.

Lombardy has other standouts that include the savory spice of the Valpadana Provolones, the Taleggio which is a semi soft cheese with a meaty tone and a fruity finish, the rich and creamy Crescenza, the cheese curd Mascarpone used in deserts and Gorgonzola, the Quartiolo Lombardo that can be consumed at different maturities. When young, the cheese has a lemony acidity. After two months, the taste reveals a fruity character.

The seasoned gratable Bagoss and the uncooked low in fat and soft Quartirolo are amongst notable cheeses from this region. In Veneto, home to Venice and Verona, there is the Ubriaco, one type of the area specialty wine washed cheeses, or the Monte Veronese. The Asiago and the Piave named after a river with the flavor profile of a more intense Parmigiano Reggiano are amongst cheeses from here.

Italian grape varieties exceed even the cheese varieties. Hence, wine cheese go particularly well together, which you should keep in mind when you buy Italian cheese! Italian restaurateur Mauro Cirilli, who is a qualified Sommelier suggests trying pairing wine and cheese from the same region. An example is a mozzarella from Campania region and a regional white wine. Another is the tangy pecorino sardo the Sardinian sheep milk cheese enjoyed with the zest of the local Vermentino di Gallura.

Cirilli also suggests that people should not limit themselves to red wines with cheese, even when the cheese is strong like the Parmigiano Reggiano which he recommends trying with a vintage spumante, which has the complex flavor that blends well with the potent cheese. The Mandriano di Zambla recently available has also reported to be a good match for both reds and whites. To take trip down flavor lane will be quite an adventure if tastings progress from light to more robust cheeses and their wine accompaniments which can start when you buy Italian cheeses.


Looking to find the best deal on buy Italian cheese, then visit www.italianfoodimports.com to find the best advice on cheese for you.



Article Courtesy of EzineArticleBoard.com

Wine Yes, and South Africa Has Cheese Too

Located centrally in the heart of wine country Bien Donné, comes the "most loved foodie festival" in South Africa. The townships of Paarl, Stellenbosch, Cape Town, Franschhoek are known for their superior wines, and it's no wonder that this annual Cheese Fest has become so popular, growing from 12,000 visitors in 2002 to 29,000 last year in 2009.

For more information for the 9th Annual South African Cheese Festival April 24-27, 2010 go here.

Flaming Feta: A Delicious Homeschool Experiment

Moms who love homeschooling will love this delicious little science experiment. Saganaki is a common Greek meal-starter, traditionally spread on bread, made from a feta-type cheese but like no other cheese spread-- in that it is on fire.

You will need: Kefalotiri cheese and Bacardi 151 (more here).

Feta cheese, Greece's cheese superstar, is made from a combination of sheep and goats milk. Kefalotiri cheese has the same origins but it's a harder, more dense cheese that doesn't melt.

What a great way for homeschooling moms to combine studies on country, culture, geography, science, language and have a tasty lunch! 

πόσο νόστιμα!

Cheese-ism of the Day, Color Your World with Words

Out of the Cambridge dictionary comes a briticism: to be like chalk and cheese. Use this phrase to describe when two things are completely different or unlike the other (dictionarycambridge.org). 

For example:  My mother and I are like chalk and cheese.

To eat chalk would be quite a different matter than eating cheese. Chalk is dry, powdery, pasty, tasteless, inedible. Cheese, on the other hand (especially good cheese), is rich, buttery, creamy, densely-flavoured and a pleasure for the palate. One you want to immediately spit out, the other you can't get enough of.

There you have it... The cheese expression for the day.

"Everybody Loves Cheese; Everybody Loves Wine"

Experiencing a cultural rennaisance, upper Michigan can proudly boast of a new recreation, gastronomic and shopping destination for mid-westerners. What was formerly known as the Northern Michigan Asylum has undergone a massive renovation and now the centuries-old Victorian-Italinate buildings sprawling some 63 wooded acres is home to some of the most chic retail shops, restaurants and condos in the Great Lakes region, called The Village at Traverse Commons in Traverse, Michigan.

Fitting in nicely with the European feel of the architecture is the Old World-style restaurant, Tastes of Black Star Farms, offering authentic Swiss raclette and award-winning wines from Black Star Farms Winery.



Local Leelanau Cheese Company supplies the raclette cheese for their Matterhorn Grill Dinners, which provide the perfect backdrop to accompany the highly-prized local wines.

"Everybody loves cheese, everybody loves wine," as tasting manager Kevin Culloty so accurately sums up. For a little taste of some classic Old World tradition, head on up to The Village at Traverse Commons.

We Need a New "American Cheese"

How lazy have we become if we can’t get the grater out of the drawer and shred a little cheese? (Source: The Sun Herald)

Can't you just hear Jay Leno saying these words as part of his nightly monologue jabbing Americans for their excessive, over-extended diets? Here's a great article that suggests that just maybe we could come up with another representation of "American Cheese" rather than the stuff we find in a pressurized can, or the stuff we so conveniently slap together for a quick grilled cheese sandwich, or the orange glop that we call cheese over ballpark nachos.

American cheeses are starting to be able to seriously compete with their Old World antecedents as demonstrated in the World Cheese Championships that took place just last month.

Yes, American cheese can be convenient too, but don't you think it's time that American cheese is known for being some of the most delicious cheese on the planet?