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The revival of Irish farmhouse cheesemaking, dating from as recently as the late 1970s, has inspired a wide range of cheeses that have won international acclaim, and have played an important part in the food culture boom in Ireland. This book contains some 70 simple easy-to-cook recipes using Irish farmhouse cheeses. There is also a list of shops and supermarkets stocking Irish farmhouse cheese in Ireland and the UK.
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American Cheeses (the Best Regional, Artisan, And Farmhouse Cheeses, Who Makes Them, And Where To Find Them) (hardcover)
American Cheeses (the Best Regional, Artisan, And Farmhouse Cheeses, Who Makes Them, And Where To Find Them) (hardcover) - By Clark Wolf
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This Farmhouse Cheese is a unique New Zealand gourmet cheese covered in fine penicillin candidum rind that has a vevelty feel to it. Whitestone Farmhouse has a lemongrass aroma and springy elasticity. When young it has a sea breeze freshness with a nutty edge that develops more character with age. We cut and wrap this New Zealand gourmet cheese in wedges of 8 ounces and 1 pound.
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16T Considered by many to be one of the most versatile cheese cultures. Widely used for making both hard pressed and soft cheeses. It is popular with Margaret Morris in both her book and her video. Each packet provides enough culture for approximately 23 gallons of cheese milk.
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Comt� is a handmade, artisan cheese of the truest type. While modern techniques have been embraced where they can facilitate procedures and increase more...
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Books. American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them
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A unique New Zealand cheese covered in fine penicillin candidum rind, Whitestone Farmhouse has a lemon-grass aroma and springy elasticity. The curd is moist with a chalky centre that ripens and softens from the edge as it matures. When young it has a "sea breeze" freshness with a nutty edge that develops more character with age. Made with pasteurised cows milk.
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Bearing the symbol of the town of Leyden - two crossed keys - this newly available Farmhouse Leyden is richer and prettier than our mainstream Leyden more...
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This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island more...
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This cheese starter culture is composed of only Lactococcus Cremoris, which produces lactic acid. Acidification performance is good. Recommended for use in cheddar, colby, brick, jack, farmers, limburger, camembert, brie, blue cheese, mozzarella, parmesan, romano, provolone. Use with Thermophilic B or C for the grating cheeses. Optimum temperature range is 77-86F. Use at the rate of 1/8 tsp. pepr 3-4 gallons. Commercial rate is 1UC per 100 liters.
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Farmhouse Marinated Olives
Six Italian grown olive varieties are featured in this special blend of Farmhouse marinated olives. With hints of bay leaf and garlic, the olives are steeped in extra virgin olive oil, emulating the beautiful artisan foods found in the markets of Europe.
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(US)
