Factory Cheeses
While factory-produced cheeses have a (not-unwarranted) reputation as unhealthy (and in fact, most so-called
"cheese" produced in factories are responsible for the negative health conditions, high cholesterol & fat, etc., which give cheese
in America a bad rep.), we use the term here simply to distinguish cheeses produced in relatively sterile environments, where climatological factors simply don't play a role in the process. Thus, the cheeses don't really reflect the climates in
which the factories happen to be located. The vast majority of these are Fresh Cheeses.
"cheese" produced in factories are responsible for the negative health conditions, high cholesterol & fat, etc., which give cheese
in America a bad rep.), we use the term here simply to distinguish cheeses produced in relatively sterile environments, where climatological factors simply don't play a role in the process. Thus, the cheeses don't really reflect the climates in
which the factories happen to be located. The vast majority of these are Fresh Cheeses.
BEURRE de BARATTE
Pasteurised Cows' Milk from Normandy, France Rodolphe le Meunier The Baratte process constitutes of separating the milk, spinning the heaviest part into a creamy and thick consistency, and later reïnjecting the butter with cream, for a decadent and sumptuous texture and flavour. |
CRÈME FRAÎCHE
Pasteurised Cows' Milk Bacterial Culture from Sonoma, California Bellwether Farms An essential kitchen ingredient, perfect for desserts, eggs, fish, pasta sauces, and so much more. |
CREAM CHEESE
Pasteurised Cows' Milk Naturally Acidified from Willows, California Sierra Nevada Cheese Company Whether you're making bagels or cheesecake, it's hard to go wrong with this old-fashioned favourite. |
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GERMAN BUTTER
Pasteurised Cows' Milk from Allgäu, Germany Fond O'Foods Hand-crafted of delicious and sweet alpine milk, this is the only butter you need for baking, finishing sauces, glazing meats everything else. Just delicious. |
HALLOUMI
Pasteurised Cows', Ewes' & Goat's Milk Vegetarian Rennet from Cyprus, Greece Christis Dairies pair with... Raki! (Mimosas also do in a pinch) A staple of the Greek diet, Halloumi is best enjoyed hot off the grill with eggs, veggies and crusty toast. A bit of mint is used in the recipe which gives a fresh kick in the aftertaste. |
MASCARPONE
Pasteurised Cows' Milk Naturally Acidified from Websterville, Vermont Vermont Creamery Often referred to as "Italian Cream Cheese", many a dessert and pasta dish would find itself woefully inadequate without this sweet, velvety cream. Find yourself with leftovers? Dip in some fresh berries for a luxurious breakfast. |
BASKET RICOTTA
Pasteurised Ewes' Milk Natural Culture from Sonoma, California Bellwether Farms Naturally acidified, the fluffy sweet and supple curds of this cheese make beautiful desserts and breakfasts and bake beautifully into pastas. |