Manufacturer: Cultures for Health Inc.
Brand: Cultures For Health
Make mozzarella and ricotta cheese at home with this easy-to-use kit. Perfect for beginners and kids, this mozzarella making kit makes a great gift. Includes instructions for making quick mozzarella and ricotta cheeses. All ingredients included except milk. Kit includes a thermometer, 1 yd. butter muslin (cheese cloth), 4 oz. citric acid, 5 rennet tablets, 8 oz. cheese salt, an instruction and recipe booklet. Non-GMO. Shelf-stable. Store at room temperature.
We experienced a moment of culinary divinity when we first sampled this Extra Aged Gouda from Beemster. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. With this 26-month gouda, we first noticed its delicate, brittle texture. After we tasted it, the flavor of butterscotch permeated the palate, followed by alternating waves of whiskey and pecan.Made from pasteurized cow's milk.Photo depicts whole 24 lb. form of cheese.We cut and wrap this item by hand.
Romao or queso al romero in Spanish which means cheese with rosemary, is an artisanal sheep's milk cheese from La Mancha in Spain. This aged gourmet cheese is related to the Manchego cheese. Romao is hand-rubbed with oil (lard) and fresh rosemary and aged in caves for 8 months. The oil and rosemary permeates the cheese and complements its full flavor. The result is a firm chewy cheese with a complex flavor with a finish of rosemary. When cut, you will recognize the Manchego and you will instantly smell the rich aroma of the rosemary.
Pleasant Ridge Reserve is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, "old world" practices. Uplands Cheese Company's cows graze lush pastures of Dodgeville, Wisconsin from early spring through fall, the resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese. The sweet flavors of the pasture grasses, herbs, wildflowers, and clovers are detectable in every taste of Pleasant Ridge. Pleasant Ridge Reserve has received numerous prestigious awards. Most Recently Pleasant Ridge Reserve was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won for the second time, having been awarded Best of Show in 2001 as well. Additionally, Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. Pleasant Ridge Reserve is the only cheese to ever win both national competitions. Pleasant Ridge Reserve is an original cheese inspired by farmstead cheeses from the alpine provinces of southeastern France. The aging techniques they use were originally developed in the Middle Ages when cheeses similar to Pleasant Ridge Reserve were aged in limestone caves and washed frequently with a brine solution. Washing the rind keeps it free of unwanted microbes and produces a variety of pleasing flavors. Because of the time-consuming hand work involved, this practice is rarely used today.After about four months in the aging room, Pleasant Ridge Reserve is ready to please your palate. It will continue to change and develop variations in its flavor as it ages further. Made from unpasteurized cow's milk.Photo depicts whole 10 lb. form of cheese.We cut and wrap this item by hand.
igourmet Dorothea (Goat Gouda with Basil Oil and Potato Skins) - Pound Cut (15.5 ounce)
On a recent trip to Holland, we discovered a limited production Dutch chevre created in 1993 by the Van Dijk family. Dorothea, named after the Van Dijk's mother, was created at the request of the famous chef Cas Spijkars. Cas wanted to win the annual Dutch award for "Most Unusual Food" and thought that a flavored goat cheese might do the trick. They began experimenting with a secret ingredient - potato skins - chosen because the potato is an important food in Dutch culinary tradition. But Cas thought that initial efforts with the cheese/potato combination fell a little flat, so they kept working. Finally, after tweaking the recipe by adding some basil oil, coriander oil, and chopped onion, Cas and the Van Dijks had completed their masterpiece - and subsequently won the award!Each wheel of Dorothea (only 4,000 are made per year) is pampered with the optimum aging conditions. Humidity and temperature are meticulously adjusted every few days to assure proper maturation. This wonderfully delicious cheese is made from pasteurized milk, but retains all of the taste for which goat's milk is famous. It is aged over 60 days to develop a full, nutty flavor and a body that is firm, but not hard enough to grate. Dorothea has an aroma reminiscent of the fresh outdoors and an unforgettable flavor.Made from pasteurized goat's milk; aged 60 days.Photo depicts whole 10 lb. form of cheese.We cut and wrap this item by hand.
Volpi Wine Salami Duo Gift Box - Chianti and Pinot Grigio Wine Infused Salame
Manufacturer: Volpi Foods
Volpi is an American crafted salume company based right in the heartland of the USA (St. Louis, MO). They have been producing salami for over 100 years. This set includes Volpi's most popular salami's. Chianti Red Wine and Pinot Grigio White Wine salame in a perfect gift box.
Aged Gouda, one of the world's most sought-after cheeses, has been made in the Netherlands for over 800 years. Beemster makes theirs in North Holland, where the grazing land is pure and lush. Easy to distinguish, it is the dairy world's equivalent of a Rembrandt or Van Gogh. This edible opus magnum has been matured for eighteen months, allowing its body to develop a muted caramel color, matched by an intense flavor with a sweet finish. The transformation that mild, somewhat ordinary Gouda undergoes during its aging process is simply amazing. Aged Gouda has many layers of nuanced flavor, and its texture lends itself well to shredding or chunking.Beemster's production is located in Northern Holland, famous for its rich milk and fertile grazing land. Discover one of the world's dairy masterpieces.Made from pasteurized cow's milk.Photo depicts whole 24 lb. form of cheese.We cut and wrap this item by hand.
A Sartori-family original, this rich, creamy cheese with its nutty, fruity flavor is also-- as one would guess-- a celebrated gold-medal winner. Inspired by traditional, Italian farmstead cheese, BellaVitano Gold begins in the mouth like a premium Parmesan and finishes in award-winning style with hints of melted butter. This is where Sartori's artisan cheesemaking first began to shine. Sartori is a fourth-generation, family-owned and operated Wisconsin company in the great American tradition.Made from pasteurized cow's milk.Photo depicts whole 20 lb. form of cheese.
Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding the cheese's origin and techniques. Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!Made from pasteurized cow's milk.Photo depicts whole 25 lb. form of cheese.We cut and wrap this item by hand.
Shelburne Farms is a membership-supported, nonprofit, environmental education center and National Historic Landmark, on the shores of Lake Champlain in Shelburne, Vermont. It is a grass-based dairy, relying heavily on pastures to support their herd of Brown Swiss Cows. Their cows graze small sections of pasture for 12 to 24 hours and then are rotated to a new section the following day. The grazed area is given time to regrow before it is used again, keeping the pastures healthy. This grass-based method of dairying is friendlier to the environment because it eliminates the use of crop-based herbicides and pesticides, uses less machinery and fuel, uses manure as a natural fertilizer, and controls water pollution by maintaining thick pasture growth.Shelburne Farms has 197 registered Brown Swiss cows. This type of cow was selected for its hardiness, foraging ability, quality of milk, longevity, and gentle temperament. A Brown Swiss cow on pasture at Shelburne Farms will produce an average of 50 pounds of milk per day. The level of milk production is highest for the 60 to 90 days after the cow gives birth, and then slowly decreases over the next ten months. At ten months, the cow is dried off and milking stops for two months. She then gives birth to a new calf (about 12 months from the birth of the last one). Most of their milk is used right there on the farm to produce Shelburne Farm's Farmhouse Cheddar cheese.Shelburne's cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. This spectacular cheese, aged for approximately two full years, is noted for its sophisticated, rich flavor that leaves hints of maple and apple. It has consistently won awards from the American Cheese Society, including "Best Farmhouse Cheese" and "Best Cheddar Cheese".Suitable for Vegetarians.Made from unpasteurized cow's milk.We cut and wrap this item by hand.