Month: April 2012

In response to recent media attention around the issue of raw milk cheese safety in the United States, the American Cheese Society (ACS) has released two documents: …

Chef Patrick Feury is the unofficial ambassador for the Chester County Cheese Artisans, a newly formed group of eight cheese producers who are hoping that their high-quality, diverse products will one day be as well known as Sonoma wine, Vermont cheese, or Maryland crabs. …

New olive-based specialties have been added to the Kelly’s Kitchen line of products, inspired by vice president/general manager Kelly Longseth’s recent trip to Seville, Spain. A new duo of versatile Olive Tapenades from Kelly’s Kitchen adds a Wisconsin note to the classic Provençal specialty. Serve these tapenades as a starter course with crusty bread, pita or crackers, or feature them as a condiment for steak and seafood entrees. Don’t be surprised if the flavor combinations inspire you to create your own signature appetizers. …