A world of cheese

For flavor impact, savvy chefs are enhancing classic recipes with imported or flavored cheeses and are introducing new varieties to their customers by offering traditional ethnic recipes which incorporated them. In fact, many ethnic cheeses, once available only by importing, are now made in dairies,...

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Bibliographic Details
Published in:Food management 1998-03, Vol.33 (3), p.46
Main Author: Gatsos, D
Format: Magazinearticle
Language:English
Subjects:
Calories
Carbohydrates
CHEESE
Chefs
Cholesterol
Cooking
Dairies
Dairy products
Flour
FOOD SERVICE
Food service industry
FROMAGE
Garlic
Mountains
NUTRIENT CONTENT
NUTRITIVE VALUE
Proteins
QUANTITY FOOD PREPARATION
QUESO
RECIPES
RESTAURATION COLLECTIVE
SERVICIOS DE ALIMENTACION
Sodium
Taste
Tomatoes
VALEUR NUTRITIVE
VALOR NUTRITIVO
Vinegar
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Summary:For flavor impact, savvy chefs are enhancing classic recipes with imported or flavored cheeses and are introducing new varieties to their customers by offering traditional ethnic recipes which incorporated them. In fact, many ethnic cheeses, once available only by importing, are now made in dairies, large and small, across the US. These artisan cheese makers - for the most part, small, family-owned and operated creameries, nestled in the mountains and valleys from Vermont to California - provide variety goat cheeses, organic cheeses and Old World recipe cheeses to local restaurants and supermarkets. Recipes which include specialty cheeses are presented.
ISSN:0091-018X