Swiss cheese to bank on: the world of flavor beyond holey cheese

Article Abstract:

Most Swiss cheeses, referred to as Alpine or mountain cheeses and made from raw cow's milk, are firm rather than hard and can age for two years or more. The lush pastures of Switzerland making rich milk, the variety of Alpine grasses and plants along with pure water and an abundance of microclimates contribute to the production of good cheese with high butterfat content.

Author: Gugino, Sam
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2004
Product information, Switzerland, Dairy Products, Cheese, natural and processed, Cheese Manufacturing, Swiss Cheese, Evaluation, Dairy industry, Dairy products industry

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The new family business

Article Abstract:

Don Sebastiani has spent much of his life in wine and it was only natural for him to work with his sons. Sebastiani has reinvented himself as an agile competitor in value wines, since parting ways with the family business.

Author: Fish, Tim
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
United States, Management dynamics, Management, Wine industry, Wineries, Company business management, Family-owned business enterprises, Family-owned businesses, Family corporations, Sebastiani, Don

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