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Vinnie Morelli sits on the porch of Vinnie's Mootz in Lyndhurst and waxes poetic about his pizza and love of Italian food. The Bergen County native spent summers in youth in Italy.
Beecher's Handmade Cheese – artisan cheesemaker and retail shop based in the Pike Place Market, Seattle, Washington, United States. Bega Cheese; Bel Group; Belle Chevre – artisan goat cheese maker in rural Alabama. It was established in 1986 and is located in Limestone County, Alabama near Elkmont.
Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania , especially in the provinces of Caserta and Salerno .
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
In not quite a decade, it's opened nearly 50 locations as customers return for favorites like the Avocado Piada, made with pancetta, avocado, arugula, basil aioli, mozzarella, sweet corn and tomato.
Leprino Foods was founded by James Leprino's father Mike Leprino in 1950 as a family-owned market selling grocery items and handmade cheese in Denver. [1] [2] It was first sold under the Gina Marie brand. [1]
Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union, [10] [11] is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter.
The name means "fresh cheese" in French (fromage blanc translates as "white cheese"). Fermented milk products Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus , Lactococcus , and Leuconostoc .