Specialty Cheese Series II: Raising the Bar on Flavor

This article discusses the various environmental and technical aspects that influence the flavor development of cheese. The process does not stop there though. When the cheese is in the store, it is still developing and maturing. Some, due to temperature fluctuations or improper shipping practices, actually arrive at the door in a state of trauma and therefore, need time to rest in a controlled environment before going into the case to be sampled and sold.

Provided by: Gourmet Retailer Topic: Software Date Added: Jul 2004 Format: HTML

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