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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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Follain is the Gaelic word meaning all that is wholesome, healthy and natural. A one hundred year recipe passed on through several generations was the secret of Follain's first product, a chunky grapefruit marmalade. From there, they added more flavors and varieties.
The unpolluted climate of West Cork, where Follain is based, is now famous for good food and stunning surroundings and is the backdrop for the Follain fruit which is hand picked in the surrounding fields and hedgerows.
We carry Follain jams in two flavors that are particularly representative of their northern European heritage. Gooseberries are large, tart berries that flourish on bushes in northern Europe. They make fabulous jams but are especially famous for the dessert that bears their name, Gooseberry Fool. This dessert is made from cooked gooseberries folded into whipped cream and can be made using this jam. Rhubarb and ginger is a traditional Irish combination. Rhubarb has a wonderfully tangy flavor while ginger is a warming spice that tickles the tongue and wakes up one's taste buds. Varieties sold separately. |
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Scones are neither cake nor bread, but a moist, flavorful “fine bread”. Hot buttered scones are synonymous with afternoon tea. Irish afternoon tea, served between 3 and 5, may include scones with butter, jam & curds and other sandwiches and cakes. Delicious straight out of the oven, cold or warmed in the oven, serve them with butter, jam or lemon curd for breakfast instead of bread.
Based on the recipe used by used by generations of Irish housewives, Hogan's ready-to-bake Scone Mix provides the opportunity for everyone to enjoy these unique scones. Just add water and bake. So incredibly easy!
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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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Creamy, fresh and tangy, Crème Fraîche is the answer to cravings for a little bit of luxury. French for “fresh cream,” it is a heavy cream that has been slightly soured with a culture, similar to sour cream. This Crème Fraîche by Double Devon of England is much milder and sweeter than sour cream, and it has a silky smooth texture. Since its fat content is higher than that of sour cream, it can be fluffed up into a lightly tangy whipped cream to complement fresh fruits. Its lower protein content keeps it from curdling when cooked.
Crème Fraîche is delicious whipped with powdered sugar and vanilla. It can be ladled over fresh berries, or used as a dessert topping or sweet filling for crêpes. But Crème Fraîche is not just for breakfast and dessert. It blends well into savory soups, pasta dishes and casseroles, and adds richness and body to sauces. It also makes a good substitute for mayonnaise in dips, especially a creamy blue cheese dip with a healthy dash of pepper
The Strawberry flavor of Double Devon Crème Fraîche has been awarded a gold star at 2008's Great Taste Awards by the Guild of Fine Food Retailers.
Available in either Original or Strawberry flavor. Varieties sold separately.
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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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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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Bolands are fluffy, whole wheat crackers low in sodium and suitable for vegetarians. These Irish crackers are the perfect base for jams, marmalades, cheeses, or simply with butter spread on top. Use them for dips or to create little sandwiches. Great for dunking in your favorite Irish breakfast tea! |
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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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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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