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This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or "blue cheese city", as we like to call it. The best-known use of this ultra-rich dairy product is in tiramisu, which means "pick me up" and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight; topped with fresh berries; or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction 'cream cheese' is only half correct regarding mascarpone. It is made from the cream of cow's milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and finely woven cloth. The result is an extremely smooth, slightly sweet, fresh cheese that is similar to Devon Cream or Clotted Cream.- Made from cow's milk.
- Suitable for Vegetarians.
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Rising Sun Farm has created beautifully layered tortas of flavored cheese crowned with various toppings. Totally organic, made on a remote, pristine farm in Southern Oregon, they use farm fresh cream cheese, delicately blended with selected herbs, sweet cream butter and other Pacific Northwest delicacies to produce incredible combinations of delicious and versatile tastes. They are convenient and easy; ready to serve for hors d'oeuvres, brunches, lunches, dinners, and snacks.They will keep frozen for a year or six weeks refrigerated. We offer you four of our favorites:
- Gorgonzola Cheese Torta: a hint of pear complements this luscious blend of the finest Gorgonzola blue cheese and cream cheese, then topped with cranberries and roasted hazelnuts. Perfect on pears, apples and grapes; scrumptious on crusty bread crackers and celery sticks. Try thinning with milk and use as a creamy soup base or toss with your favorite pasta.
- KeyLime Cheese Torta: An electric blend of tangy key lime and sweet apricots blended with silky cream cheese and crowned with ruby cranberries. So refreshing your taste buds awaken with tantilizing flavors. Perfect for breakfast, brunch, picnic, and dessert. Spread on apples, pears, bagels, chocolate wafers, butter cookies, or enjoy right off the spoon.
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Marionberry Cheese Torta: Colorful marionberries, apricots and cranberries, topped with roasted hazelnuts. Spread on apples, pears, bagels, chocolate wafers and butter cookies....or just on its own.
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Sundried Tomato and Pesto Torta: Ruby red sundried tomatoes layered with pesto inside a cheese torta. Spread on toast, bagel or English Muffin. Also great served with celery.
Varieties sold separately. |
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Out of Stock Varieties:Gorgonzola, Sundried Tomato and Pesto
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For centuries, Clotted Cream has been an essential element in a great British tradition -- High Tea. Spoon it over fresh scones or tea cakes already spread with strawberry jam, accompanied by a pot of piping hot tea. With a butterfat content of 55%, Clotted Cream has a supple, buttery flavor that is not overpowered by the flavor of the jam. Made in a traditional manner, Clotted Cream from Devonshire is a natural and delicious source of Riboflavin, Folic Acid, Vitamins A, B12 and D, Calcium, Magnesium, Phosphorus and Zinc. Available for the first time in the United States, we know you will you enjoy our Clotted Cream.
Must be consumed within 5 days after opening
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Double Devon Cream is the most versatile type of fresh cream. It can be used in cooking, for pudding or as a pouring cream. It will whip and can even be frozen for up to two months. Our authentic, Double Devon Cream is made in Totnes, Devon, using only the finest fresh, dairy cream from cows that graze on the green grass of Devon. It contains no preservatives, thickening agents or artificial additives. Before opening, our hermetically sealed bottle can sit on the shelf for six months. However, after opening you must refrigerate in order to preserve the remainder for up to two weeks. |
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Ladyfingers are small, delicate sponge cakes that are shaped like large, rather fat fingers. Their light texture results from the small proportion of flour to sugar and the large number of eggs used in their production. The French call them cat's tongue cookies and sandwich them together with nougat. These little cakes are also soaked in liqueur to be used in Charlottes and cakes. Our crisp ladyfingers are imported from Italy, where their most famous usage is in Tiramisu, which means "pick me up" and is a sinfully rich dessert made of ladyfingers soaked in coffee, layered with a mascarpone/liqueur filling. Buy these with a tub of our Mascarpone Cream and try making tiramisu for yourself! This package includes approximately 60 ladyfingers. |
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Quark is a German word that simply means "curds". This cow's milk cheese, produced all over Central Europe, is virtually identical to Fromage Blanc, but is whipped before packaging and has a slightly higher fat content. Quark can be eaten like yogurt, blended with fruit or jam. It is also a common ingredient used in filled pastries, savory and sweet sauces, spreads, soufflés, cheesecakes and mousses. Quark is so popular in Germany that it accounts for almost half of that country's total cheese production. The average German eats about 10 lbs. of Quark a year! - This product is KOF-K certified Kosher.
Winner of a Silver medal in the 2005 World Cheese Awards! Awarded 3rd Place in the American Cheese Society 2007 Awards in the Fromage Blanc/Quark from Cow's Milk category. |
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Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream. However, this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts. We especially like it served with our smoked salmon or with caviar. Just a dollop atop a piece of cocktail bread with a slice of smoked salmon lifts the experience to a whole new level. Its creamy tang is the perfect complement to a tender, smoky bite of salmon. Crème fraîche is the traditional accompaniment to caviar, and it smooths out the saltiness of the eggs.
Vermont Crème Fraîche is exquisitely rich, with a cultured, nutty flavor and creamy texture. Enjoy this staple of French cuisine, served by many of the world's finest restaurants. Awarded 2nd Place in the American Cheese Society 2007 Awards in the Cow's Milk Creme Fraiche category.
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Fromage blanc is a French-style fresh cheese that is similar to fromage frais or crème fraîche. This extremely soft, fresh cream cheese has the consistency of sour cream and a similar tang. The fat content, however, is significantly lower. Fromage blanc is often eaten with fruit and sugar as a dessert, but it can also be used in cooking without separating.- Made from cow's milk.
- KOF-K certified Kosher.
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Although the fragrant climbing orchid that produces vanilla beans is native to Mexico, Madagascar Vanilla Beans set the standard of excellence for vanilla flavor. Madagascar is the world's fourth largest island at just over 1,000 miles long and 350 miles wide, and is located 250 miles off the eastern coast of Africa. This island is crisscrossed by no fewer than six micro-climates and among these climates is the ideal environment for growing vanilla beans.
The long, narrow seedpods that become vanilla beans are carefully cut from the vine while green and cured by sweating under blankets. This process gives them both their dark, black color and their sweet, aromatic flavor.
Vanilla beans are most commonly used in baking, and they provide a much stronger vanilla flavoring than vanilla extract. To use the bean, split it down the middle and scrape the seeds into whatever you are making. The interior seed mass contains the majority of the flavor, but the exterior of the pod does contain some flavor. When using vanilla beans in sauces, custards or ice creams, steep the bean in the liquid as well. Half a bean is sufficient for most single recipes.- Package contains 2 whole vanilla beans.
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