Word: fonterra
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Dates: during 2005-2005
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...Their distinctive blue cheeses come in a mild version for beginners and - for aficionados - a sharper, stronger, crumbly blue-veined variety called Kaha Blue. They also make two flavored feta cheeses?basil and pesto, and garlic and cumin?both of which make food seasonings. Recipes are available at puhoicheese.co.nz. FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned - by no less than 13,000 New Zealand farmers - and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard...
...FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned-by no less than 13,000 New Zealand farmers-and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard and rindless, with a smooth body and nutty flavor); or the colby (a washed-curd, rindless cheese). Read more at fonterra.com...
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