MARKY'S
CAVIAR SMOKED SALMON FOIE GRAS TRUFFLES
Thursday February 1, 2007
British Cheeses
Issue 19
Products of the
BRITISH INVASION
Shropshire - 120610
If Stilton is the King of English cheeses, then this is it's successor. Originally made in Scotland in the 1970's, it's production has since been transferred to counties in England. The creamy orange colored paste with blue-green veining; annatto produces the orange color and Penicillium roquefortii produces the veining; creates a spectacular presentation on any cheese plate.
Lord of the Hundreds - 120680
Made by Cliff Dyball, Lord of the Hundreds takes it name from the Hundreds Knoll where the first Saxon magistrates sat. The Lord of the Hundreds collected tithes from this spot; today the name describes a raw, pressed sheep's milk cheese made with vegetarian rennet. Aged from three to four months, the flavor is sweet and nutty.
Teifi - 120681
Created by John and Patrice Savage-Ontswedder, this Welsh cheese is made from cow's milk. It is an organic, vegetarian cheese and according to its texture, it ranks among hard cheeses. The cheese is similar to Gouda and has a deep sunshine-yellow interior. When young, the cheese has a fruity flavor, when aged, Teifi becomes hard and almost flaky. The affinage usually takes two to nine months.
Not for Purists
Not for those who believe cheese should not be mixed with another or contain any other ingredient besides milk, rennet and salt. 120603 - Huntsman - Double Gloucster layered with Stilton 120616 - Stilton with Mango & Ginger
120618 - Stilton with Apricot
120619 - Stilton with Cranberry 800127 - Stilton with Lemon Zest
Welsh Cheese
From Abergavenny, a specialty cheese maker tucked away in the heart
of Wales, come these Welsh cheddar blends.
120640 - Red Dragon - cheddar with horseradish and parsley
120642 - Tintern - cheddar with chives and shallots
120644 - Harlech - cheddar with wholegrain mustard
120646 - Black Mountain - cheddar with white wine, garlic & herbs
687 NE 79th Street Miami, FL 33138 Ph: (305) 758-9288 Fax: (305) 758-0008
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