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Bel Paese |
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Bel Paese
Price: $9.99
To order click here: Buy It, Now! | More Info!
Literally meaning "beautiful country," Dante used these words to describe
Italy which in turn inspired Galbani to name his cheese Bel Paese. It is a
semi-soft, uncooked, pressed pasteurized cow's milk cheese with a wax
rind. Made in small discs, it's appearance is pale, creamy yellow with
small holes dotted amongst its interior. Bel Paese has a mild, buttery
flavor, similar to mozzarella but with more body and tang.
By popular demand, we bring you Bel Paese. Invented in Lombardy in 1929 by
the Galbani Cheese Company, Bel Paese is now made in the U.S.A.
It's a marvelously versatile cheese with a pale yellow color, soft
texture, and mild flavor suitable for snacks or as a dessert cheese, but
also melts well making it perfect for casseroles or as an alternative
pizza topping. Enjoy Bel Paese paired with a light Chardonnay or a Barbera.
American Cheese
Price: $9.99
To order click here: Buy It, Now! | More Info!
Nationwide delivery: Shipping options are on the "Check
Out Page", click on "Order" to see them. All deliveries are confirmed via email!
Availability and Price Subject to change.
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A deft introduction to choosing and presenting cheese for
mealtime enjoyment. The book doesn't pretend to be comprehensive; you
won't find cheese-by-cheese descriptions, for example. But it does offer a
sensible survey of the issues involved in choosing the best
cheeses--domestic and foreign--for home entertaining. Beginning with a
discussion of the cheese course itself, the book then explores cheese
purchasing, platter composition, cheese accompaniments, and complementary
drinks.
The
Cheese Course |
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American Cheese:
Bel Paese,
Berkshire Blue,
Brick Spread,
Bridgid's Abbey,
Baked Brie,
Carr Valley Canaria,
Chevre Blue,
Crème Fraîche,
Fromage Blanc,
Goat Cheddar,
Humboldt Fog,
Maytag Blue,
Reyes Blue,
Vella Monteray Jack,
Vermont Camembert,
Vermont Cheddar,
American Cheese Board,
American Cheese sampler and much more
Cheese
here!
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This site was last updated on
07.06.2007
More information: Site Map
Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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