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Article: CHEESE 101; Chevre? Tellegio? Garrotxa? Here's a primer for some artisanal cheeses; Where to find it
- Article from:
- The Patriot Ledger Quincy, MA
- Article date:
- July 19, 2006
- Author:
CopyrightCopyright 2006 The Patriot Ledger Quincy, MA. Provided by ProQuest LLC. (Hide copyright information)
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For The Patriot Ledger
No one brings milk to a party. Show up at a swank soiree with
Stilton, however, and people suddenly think you're a sophisticate.
That's what a little blue mold can do for you these days. The
popularity and availability of fine cheeses is a growing phenomenon.
Both the big supermarkets and specialty grocers have bins bursting
with cheese from around the world and almost all feature artisanal
cheese made in Massachusetts. With all those cheesy choices you
might find yourself overwhelmed. The foreign names, the funky smells,
the price - all of these things make you leery to dive in and sample
that $7 chunk of old milk wrapped in what looks like leaves. What if
you ...
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... ... family that convinces him unpasteurized raw milk is healthier than store-bought milk ... between 3 and 6 years old, drink only raw milk from the family farm. Phippen says it ... s become one of a growing number of raw-milk adherents who believe pasteurization and ...
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