Word: gorgonzolas
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Dates: during 1980-1989
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...nearly three centuries ago, are now marketing a product quaintly titled Lymeswold. The first European-style blue-veined full-soft cheese ever developed in the U.K., it resembles a German variety of Brie in texture and appearance; in flavor it is somewhat like Italian dolcelatte, a milder cousin of gorgonzola. It has a white rind, costs up to $5.70 per lb., and will last as long as six weeks in the refrigerator. The cheese was developed by the Milk Marketing Board, the national dairy cooperative, and is so popular at home that no supplies have yet been made available...
...change is visible in the nation's restaurants. At George's, an Italian restaurant on Chicago's West Kinzie Street, Owner George Badonsky still serves highly flavored sauces and rich Gorgonzola. But some of his younger customers object. Says he: "The biggest complaint I get is that the food is too salty." That is not a problem at Chez-Eddy in Houston, which specializes in lowfat, low-salt French cuisine and has no salt shakers on the tables. But, says one patron who is mad for their salmon mousse, "the place is always packed at lunchtime...