Word: gouda
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Dates: during 2000-2009
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...clearly says: yes, we are back on track, with rock music that thrills over and over again. Why should musicians not be allowed to echo the past? In other fields they are praised when they pay tribute to their roots. Thanks - I'm off to the shop. Peter Terlouw, GOUDA, THE NETHERLANDS...
...blocker. Instead, Altin surprises me with squid simmered in a savory tomato sauce with hints of garlic, capers, and olives. The dish is surprisingly ornate, served up with green garnish and flat bread.The paninis on the menu cater to the tastes the pasta misses. Specialities include grilled ham and gouda, buffalo mozzarella and vine-ripened tomatoes, and herbed goat cheese and olives. No matter the combo, all paninis are deliciously priced at $6.25. A friend orders a sandwich with prosciutto, mozzarella, and tomatoes on ciabatta. It is enormous, hot, and crispy, a “preemptively pleasing” vision...
...prepared for a surprise. The country has seen a mini boom in artisanal cheeses in recent years, with producers taking advantage of a pristine environment and prime, grass-fed dairy cattle to create cheeses that would be at home in any gourmet emporium. Dutch-style cheeses like edam and gouda have been particularly successful. According to Sarah Aspinwall, owner of the award-winning Canterbury Cheesemongers in Christchurch, cheesemakers in New Zealand now produce "the best Dutch-style cheeses outside of Holland." There are many other varieties being made besides, and while skeptics might raise an eyebrow, you should taste...
...prepared for a surprise. The country has seen a mini boom in artisanal cheeses in recent years, with producers taking advantage of a pristine environment and prime, grass-fed dairy cattle to create cheeses that would be at home in any gourmet emporium. Dutch-style cheeses like edam and gouda have been particularly successful. According to Sarah Aspinwall, owner of the award-winning Canterbury Cheesemongers in Christchurch, cheesemakers in New Zealand now produce "the best Dutch-style cheeses outside of Holland." There are many other varieties being made besides, and while skeptics might raise an eyebrow, you should taste...
...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...