Blue-veined cheese

• Research and Markets: The World Market for Blue-Veined Cheese: A 2011 Global Trade Perspective.

• Business Wire
• September 21, 2010

• Whats for Dessert?: ; a Cheese Platter Is an Easy, Elegant Ending to a Special Meal

Imagine indulging in a softly ripe Camembert instead of cr me br lee, a blue-veined Stilton instead of molten chocolate cake, or a creamy goat cheese instead of an apple tart. The European tradition of serving cheeses as a separate course at the end of the meal has made it into American homes. This culinary trend is informed by a growing appreciation for small-batch, handmade cheeses made from carefully pasteurized milk using traditional techniques and recipes. Some, known as farmstead cheeses, are made on the farm where the milk is produced.

• Sunday Gazette-Mail
• June 27, 2011

• A True Blue (Cheese) State; Wisconsin Is Leading Producer of Increasingly Popular Food

Montfort Wisconsin is staking claim to one of the world's oldest, most distinctive styles of cheese, and this town barely big enough to be on the map is home to a world champion. Wisconsin dominates domestic production of blue-veined cheeses, which get their character and flavor from mold cultures intentionally coaxed during aging. No other state comes close to either producing the same amount, or having the same number of blue cheese plants, according to John Umhoefer, executive director of the Wisconsin Cheese Makers Association.

• The Milwaukee Journal Sentinel
• July 05, 2006

• Blue Cheese Adds Tang to Veal Cutlets

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets take only 2 or 3 minutes to cook. They will continue to cook in their own heat after they are removed from the skillet. Just 1 ounce of cheese helps to make a very light, flavorful sauce. Use a skillet that just fits the veal in one layer. If the skillet is too large, the sauce will run dry. If your skillet is too small, cook the veal in batches so that the pieces are in only one layer.

• Tribune - Review / Pittsburgh Tribune - Review
• November 09, 2011

• It's Time Vineyards Are Ripe with Wine-Tasting Possibilities - and so Is Your Own Home.

A sip of wine, a sunny afternoon - both invite autumn visits to vineyards. We are fortunate in Hampton Roads to have grapes, tasting rooms and Virginia wines just a short drive away. If sipping at home is more your style, set out a wine tasting of your own. All you need are a few wines, a bottle opener, glasses and some snacks. There's very little mystery to doing it. No rules to break. Set up in your kitchen, on the deck, by a fire, on your patio. Invite one other person - or a crowd. For two, a small wine tasting is a romantic, sensual experience. For a group, it's a convivial pleasure.

Try one wine or try several, mixing cheeses and other snacks that complement the wines' flavor...

• The Virginian-Pilot and The Ledger-Star, Norfolk, VA
• September 19, 2010

• Research and Markets: Cheese - Global - 2011 Report.

• Business Wire
• October 24, 2011

• Miracle On San Francisco Street

Milagro 139 caught us by surprise. As we walked toward the restaurant through the passageway that connects San Francisco Street and Palace Avenue, a low roar of conversation spilled out through the open doors. Where the old Tribes Coffee House once was, there is now a cantina filled with cocktail tables and a bar. It's like another world; gone is the dark interior of the old business. In its place is a large, sophisticated remodel. Open since the end of May, the restaurant is the joint effort of Stephen Shelman and Ore House owner John Beaupre. They have completely changed the look of the property, and if I had been brought in blindfolded, I wouldn't have had a clue where in the world I was. A vaulted ceiling with dramatic black metal struts covers the old open plaza, and balconies line...

..., cream, queso fresco (a slightly salty cheese), and chicharrn. Having objected to just the addit...

• The Santa Fe New Mexican
• July 24, 2009

• Holy Cow

A very wise man named Clifton Fadiman once waxed philosophically about cheese, saying it was milk's leap toward immortality. If that's true, then considering the fine plates of artisan cheese served in our city, Philly's something of a dairy disciple's Shangri-La. Don't worship at any old cheese church-expand your mind and let Field Guide be your milk maharishi. The restrolounge, brassecafe, fusionateria Snackbar (253 S. 20th St. 215.545.5655) slings small plates for big bucks to Square dinner junkies. The cheese plate consists of sharp Canadian cheddar, pungent-but-creamy Bleu d'Auvergne and an Italian goat's milk caprino that rocks. Don't be a cheapskate-come watch the clotheshorses evermore. WADK Beneluxx (33 S. Third St., lower level. 215.413.1918) is a mad scientist's dream come tr...

• Philadelphia Weekly
• August 27, 2009

• Pasta; with Conundrum ; Finding the Best Macaroni Isn't Easy

Que pasta, baby? Despite being one of the world's most popular foods - it is tasty, economical, quick and easy to prepare and versatile - pasta has been taking plenty of punches lately.

... for you) than a bacon and grilled cheese sandwich, a chili dog or half a Big Mac. If carbs ...

• The Record, Bergen County, NJ
• September 08, 2005

• Bringing Cheese to the Next Level; Sartori Foods' Switch to Specialty Cheese Varieties has Allowed the Local Company to Position Itself at the Forefront of the Industry's Resurgence

Plymouth When the Rock Bottom Restaurant & Brewery wanted a beer- flavored cheese, it turned to Sartori Foods. Sartori's cheese-makers experimented with brewing ingredients and created a specialty cheese tailored for brew pubs. The company says it's a flavor that couldn't be found anywhere else.

• The Milwaukee Journal Sentinel
• September 26, 2006