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Article: Cheese reference guide.(Special Advertising Section)(Advertisement)
- Article from:
- Chain Leader
- Article date:
- November 1, 2003
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Copyright informationCOPYRIGHT 2003 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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There are all kinds of ways to classify cheese, including by cheesemaking process, texture, taste or simply being all-American, all-star cow's milk cheeses--the top picks for assured customer satisfaction. Refer to this guide when training staff, writing menu descriptions, cooking with cheese and creating fresh serving ideas.
Asiago
Asiago is one of the most versatile cheeses around.
It's mild tasting when young, developing into a buttery/nutty
flavor, resembling a cross between sharp white Cheddar
and aged Parmesan. Grated, it's a natural topping to
incorporate into pizzas and pastas, soups and salads. And now
that Asiago is available in sliced format, it's easier than ...
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