A cheese lover's guide

Article Abstract:

Cheddar, goat cheese, Beaufort, Gorgonzola, Lancashire, Shropshire and other cheeses are described. Foods that taste good with each are discussed, along with texture, milk, origin and flavor of each cheese. Various breads, chutneys, wines and other accompaniments are listed.

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The cheese and the sorceress

Article Abstract:

Issues concerning a trip to Tbilisi, the capital of Georgia, where the central marketplace has local cheeses for sale are presented. Reference is made to the production of Tushuri, a cheese made from sheep's milk, and to the preparations of other local culinary delights.

Recipes and menus, Food and nutrition, Tbilisi, Georgia

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Iceland cometh

Article Abstract:

Public awareness of Iceland's pure ecosystem is on the rise, and is used to promote Icelandic food in the world market. Herring is one of the most prominent parts of Icelandic cooking, and other fish figure prominently in Icelandic menus.

Iceland, Methods, Environmental aspects

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