Introducing Alati Family Jams
Karen Alati blends her love for food and Italy when creating sweet and savory jams with adventurous,unexpected flavors. Her small batch creations are from local, handpicked fruit from the Lake Oswego, Oregon area. Karen’s motto is “Mangiare per vivere, vivere per mangiare.” (Eat to live, live to...
Read MoreRogue Creamery: Oregon Blue Cheese
Rogue Creamery cave-ages their Oregon Blue cheese for a minimum of 90 days, yielding an approachable, firm, buttery bleu with mellow flavors of sweet cream and earthiness. Located in Central Point, Oregon, Rogue Creamery is committed to well-crafted cheese from pasture to plate to palate in an award-winning sustainable process.
Read MoreRubicon Seasoning
Adventure in the outdoors in mind, Rubicon Seasoning designs essential rubs that are “for the backcountry or at home.” Local to Market 28, Rubicon Seasoning is based out of North Lake Tahoe, CA and proudly makes small batches using local, organic spices and herbs. “Frog Rub” is a french herb mix with an echo of heat. “Crawdad” is a southern cajun blend inspired by the rediscovery of Tahoe’s high mountain crawfish as a delicacy. “Tea Curry” is zesty and cool, balanced with earthy undertones. “Hot Season” is a fever of flavor and a go-to fun...
Read MoreMeredith Dairy: Marinated Feta
A feta cheese from Australia! This cheese is made from a combination of sheep and goat milk that is marinated in extra virgin olive oil, spices, herbs, and garlic. The finished cheese is a creamy, spreadable, rich, flavor-packed feta accompanied with oil that is an ingredient unto itself. Add the cheese to bread, salad, etc., and drizzle with the oil after. Versatile and incredibly stable due to being stored in oil, a cheese worthy of being a refrigerator staple.
Read MoreRicotta: A Simple Cheese
If you have the time, pass on buying Ricotta from the store. It is an effortless cheese to make in the kitchen and the finished product is incredibly appealing. A few basic ingredients plus a gallon of milk and you are there. Heat 3 cups of milk, 1 cup of heavy cream, and a 1/2 teaspoon of coarse sea salt to 190ºF. Stir occasionally to avoid scorching. Remove from heat, lightly stir in 3 tablespoons of freshly squeezed lemon juice. Rest undisturbed for 5 minutes. Get a large bowl, line a colander with cheese cloth above it, and pour the curds in. Let the curds strain for at least an hour. Once time passes, you will be left with tender, spreadable Ricotta. Finish with EVOO, S&P, and fresh bread. Easily vary the flavor profile by substituting the acid with vinegar or buttermilk and/or the addition of fresh herbs. Want to expand into usage as an ingredient, rather than making the Ricotta the star? Try these ideas: Ricotta-Cannellini Dip with Toasted Pita Ricotta Stuffed Cherry Tomatoes with Chives Lamb and Ricotta Crespelle – Italian Crepe Sausage and Ricotta Jalapeno Poppers Orange Ricotta...
Read MoreP. Jacquin & Fils: Pyramide de Tradition Valencay Aged Goat Cheese
The specific pyramid shape with missing capstone of this cheese lends to the story that Napoleon was presented with a pyramid-shaped cheese while visiting the castle of Valencay, after his recent trip to Egypt. As temperamental as Napoleon is known for, he drew his sword and cut the top of the cheese off. Valencay is french aged goat cheese that is mild yet aromatic. Nutty with a lemon tang, this french cheese strengthens in flavor and hardens as it ages.
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