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Mascarpone by Vermont Butter & Cheese Co. (8 Ounce) by igourmet.com
: :Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. One story suggests that a visiting Spanish dignitary in the 16th-century tasted fresh mascarpone in Italy and proclaimed it mas que bueno better than good! In the early 1990's, as U.S. chefs discovered the dessert phenomenon tiramisu, its chief ingredient mascarpone began to grow in popularity. It was only a matter of time ...
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Wine Cured Goat Cheese by latienda.com
: :An artisan cheese from Murcia, it is semi-soft, bone white, with a smooth velvet rind which has been soaked in Doble Pasta wine for 48 - 72 hours and then aged about 75 days, it has a smooth, sweet flavor.
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Genuine Marble Slicer with Natural Cheese - Wisconsin Cheeseman
: :Four 5 ounce bars of Wisconsin's finest natural cheese - Aged Cheddar, Edam, Brick, and Colby - prepare them with ease with our genuine marble slicer. 8 x 5 in. base. Net wt. 1 lb 4 oz.
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Powdered Egg Whites - Bulk 13.5 Pound Case
: :Honeyville's Dried Egg Whites are produced exclusively from fresh eggs harvested from chickens in the United States. The eggs are spray dried and pasteurized in the USA for optimal quality and safety. Powdered egg whites have several advantages over fresh eggs. The difficulty in separating the yolk from the clear is eliminated. In recipes that call for egg whites, there is no waste in egg yolks. No more waiting for egg whites to come to room temperature. Eliminating waste ...
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French Raclette (1 Pound) by igourmet.com
: :The worlds most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that ...
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Double Devon Cream Butter (8 Ounce) by igourmet.com
: :For those already in love with Double Devon Cream, a thick cream from the south of England used in numerous recipes for sauces and toppings, we introduce Double Devon Cream Butter. Made from milk taken from the same cows as the famous Devon Cream, this premium butter is produced using a traditional churning method that yields a rich, creamy texture and a very savory flavor. Double Devon Cream Butter is perfect atop bread, corn and broccoli, or as an ...
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Gruyere de Comté (1 Pound) by igourmet.com
: :Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté (Comté, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called 'Fruiteries', its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comté's unique flavor, morning and evening milkings are mingled before the ...
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Academia Parmigiano Reggiano DOP aged 18 months
: :Academia Parmigiano Reggiano D.O.P. 18 months. Originates from Emilia Romagna the northern part of Italy. This cheese has a nutty flavor and strong aroma.
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Sicilian Caciocavallo 1lb
: :Sicilian Caciocavallo is the original fron Sicily, in block form, this cow's milk Italian cheese aged 3months/(fresh/) When young Caciocavallo is mildly and used as a table cheese.
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Goat Gouda (8 ounces) by igourmet.com
: :Over twenty years ago, we had a request from the man who originated 'The Cellar' at Macy's. 'I want the Dutch Goat cheese I tasted when I was in Holland,' he said. We took a trip to Amsterdam and inquired on his behalf to all of our suppliers and any cheese producers we could find. We had no success. There was not an ounce of Dutch Goat cheese anywhere! Two decades since that adventure Dutch goat cheese is still ...
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