Where The Love Of Cheddar Began
March 20th, 2007 Subscribe To Our Feed
Cheddar cheese is thought to have been produced since at least 1170; King Henry II purchased 10,420 pounds of cheddar cheese in that year and is the earliest written record. Cheddar cheese is produced in many countries including the United States of America, the United Kingdom, South Africa, the Republic of Ireland, Canada, New Zealand, and Australia. Read the rest of this entry »
The Cabot Cheeses began Since 1919
March 20th, 2007 Subscribe To Our Feed
Cabot Cheese comes in a variety of flavors several varieties of cheddars, Monterey style, Muenster, Swiss, and American. The styles of cheese are made through a pain staking process to achieve the perfection of the individual flavors with a level of consistency that consumers have come to expect from the Vermont based Cabot Company. Read the rest of this entry »
Brie Cheese A French Tradition
March 20th, 2007 Subscribe To Our Feed
Brie Is A City In France
Brie cheese gets it’s name from a city with the same name in France; only two kinds of Brie cheese are considered true brie: Brie de Meaux and Brie de Melun. Brie de Meaux has been manufactured outside of the city Paris since around 770 and has been known as the “King of Cheeses” since the French Revolution. Read the rest of this entry »
Blue Cheese Offers Flavor and Versatility for Many Dishes
March 20th, 2007 Subscribe To Our Feed
Most people living in the United States are primarily familiar with blue cheese as a form of salad dressing. Blue cheese actually comes in a variety of types and is made using an interesting method of curing. It is highly possible that blue cheese was originally discovered quite by accident. At the time, many cheeses were stored in caves, and it is likely that the mold that grew on this type of cheese appeared because the cheese had been sitting in the cave too long. Someone may have had the courage to taste the moldy cheese, and realized that the flavors that the mold unlocked were rich and pungent. Blue cheese came into its own, and is often still aged in specially designed caves. Read the rest of this entry »
