|
|
Article: SAY `QUESO' HISPANIC-STYLE CHEESES ARE TASTY TRENDSETTERS.(Home Front)
- Article from:
- Rocky Mountain News (Denver, CO)
- Article date:
- May 3, 1998
- Author:
-
|
Copyright informationCOPYRIGHT 1998 Rocky Mountain News. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. 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)
|
Byline: Marty Meitus Rocky Mountain News Food Editor
Move over, cheddar. Jump back, Monterey Jack. With the popularity of Mexican food, Hispanic-style cheeses are coming on strong.
In California, the state that leads in production of these cheeses, output has risen from 27.6 million pounds in 1992 to almost 46 million pounds in 1997, 4 percent of the total cheese production.
``The Hispanic-style cheeses are the ones people are interested in, because they're new,'' says Nancy Fletcher, director of communications for the California Milk Advisory Board. ``Originally driven by the Hispanic community who loved that style of cheese, now what's driving ...
Related newspaper, magazine, and journal articles:
|
|
Article: Cedarlane Natural Foods Inc.(NEW PRODUCTS ROUNDUP)
The Food Institute Report;
January 29, 2007 ;
46 words
......made-with-organic tamales in three varieties: Spinach & Monterey Jack Cheese with Spicy Pesto Sauce, Mushroom & Monterey Jack Cheese with Roasted Red Pepper Sauce, and Green Chile & Monterey Jack Cheese with Roasted Red Pepper Sauce.
|
|