Deli

The Academie Opus Caseus, professional development center at the heart of MonS Fromager Affineur, has launched a new course for English speaking cheese professionals focusing on Affinage. The course, entitled Affinage: The Art and Science of Maturing Cheese, draws on the central expertise of Maison MonS, renown for ageing up to 250 different cheeses at a time in its cellars in St. Haon le Châtel and converted railway Tunnel de la Collonge in nearby Ambièrle. …

Boar’s Head Brand®, one of the nation’s leading providers of premium delicatessen products, is proud to announce its continued support of the fight against diabetes by teaming up with the American Diabetes Association® (Association) to promote American Diabetes Association Alert Day® on Tuesday, March 26, 2013. Alert Day is a one-day “wake-up call” asking Americans to take the Diabetes Risk Test to find out if they are at risk for developing type 2 diabetes. For every Diabetes Risk Test taken starting March 26th through April 9th, 2013, Boar's Head will donate $5 to the Association, up to $50,000. …

Vermont Farmstead Cheese Company (VFCC) is proud to announce that its BrickHaus Tilsit cheese has been awarded second place at the 2013 U.S. Championship Cheese Contest, the first major national cheese competition of 2013. VFCC is the recipient of 33 industry awards to date, a major accomplishment for the company which has been producing farmstead and artisanal cheeses for just over two yea …

Montasio is an Alpine cheese of raw cows’ milk, sold fresh, slightly aged, aged or “stravecchio” or extra-old. It is used to make the most famous dish of the region, frico, which can be similar to melted cheese crisps or thick cheesy pancakes. …

Montchevré is excited to announce that two of their cheeses were granted Top Awards at the United States Championship Cheese Contest last week. …