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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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This quintessential winter treat has become somewhat of a staple during the holiday season, and after one taste it's easy to see why. A traditional accompaniment to Christmas Pudding, this luxurious treat is equally at home atop hot raisin toast or freshly baked scones. |
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Vermont Butter & Cheese Company uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream rests for nine to sixteen hours to produce a complex blend of flavor compounds, making this butter so unique. After fermentation, the cream is churned into butter and the Atlantic sea salt crystals are added. This salt, harvested from tidal pools off the coast of Haiti, enhances the flavor of the butter and gives it an artisanal, marbled appearance. Finally, the butter is cut, wrapped in parchment paper and packed by hand in a small, handmade wooden basket. This butter is the "Grand Cru" of all Vermont Butters. Crunchy pieces of flavorful salt combined with incredibly creamy and delicate butter creates a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. Serve a dollop atop grilled meats, melt it over shrimp or lobster, or try it in cookie recipes. This product is KOF-K certified Kosher.
Awarded 3rd Place in the American Cheese Society 2007 Awards in the Salted Cow's Milk Butters category. |
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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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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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The gastronome Curnonsky was offered a lifetime of revenue to say margarine could one day replace butter. He responded, "Nothing will replace butter." We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made the old-fashioned way with an imported French culture to "ripen" the best fresh Vermont cream before it is churned into butter. This butter is made with only .33% salt (one-sixth the salt of standard salted butter). The result is a sweeter, more complex and more pleasing taste. Refered to in French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored butter, ideal for every type of cooking and baking.- This product is KOF-K certified Kosher.
- Awarded 2nd Place in the American Cheese Society 2007 Awards in the Unsalted Cow's Milk Butters category.
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The Vermont Butter and Cheese Company story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Chèvre was still largely unavailable in Vermont at the time - but not for much longer. Inspired by the response to her chèvre, Allison teamed up with Bob to found Vermont Butter & Cheese Company.
Since then, Vermont Chèvre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goat's milk flavor, the cheese is highly versatile - an excellent ingredient in many dishes as well as on its own. While chèvre continues to grow in popularity, Vermont Chèvre maintains its reputation for quality through superlative taste, freshness, and lower salt. - Made from pasteurized goat's milk.
- Photo depicts whole 4 oz. form of cheese.
- Suitable for vegetarians.
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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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Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. One story suggests that a visiting Spanish dignitary in the 16th-century tasted fresh mascarpone in Italy and proclaimed it “mas que bueno” - better than good! In the early 1990's, as U.S. chefs discovered the dessert phenomenon tiramisu, its chief ingredient - mascarpone - began to grow in popularity.
It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Company, were asked to create mascarpone locally. Since then, Vermont Mascarpone has garnered accolades for its fresh, rich cream flavor and smooth, thick texture - perfect for spreading or swirling.
- Made from cow's milk.
- KOF-K certified kosher.
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