Mascarpone is the magic ingredient in the Italian dessert Tiramisu. Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Creamery, were asked by chefs…
Sir Kensington’s Classic Mayonnaise is prepared after the French tradition with certified humane, free-range eggs, smooth sunflower oil, and bright hints of citrus. Silky and versatile, it’s an elegant offering suited for dipping, spreading, and a multitude of as-yet undiscovered applications.
Lebanese style salad dressing ... extra-virgin olive oil, NY state garlic, pure lemon juice and salt in the perfect blend ... shelf-stable. Perfect on green salads, parsleyed potato salad, on avocado halves, as a base for your home-made hummus and tztatziki and as chicken and fish marinade.
Membrillo (quince paste) contains only three ingredients: quince, sugar, and lemon, cooked into a reddish paste. The naturally high pectin content in the Valencian quince gives the paste its firm and jelly like texture. Using fruit from their own trees, Paiarrop’s membrillo is famous in Spain for being just like Grandma used to make; it is fresher tasting and less…
Aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Nutty and brown buttery up front with a long caramel finish. Serve with fig jam and seeded crackers or bread. Try melted between slices of rustic sliced bread or as a decadent addition to…
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Produced around the town of Lille, in the Flanders area of Pas-de-Calais, northern France, Mimolette is an aged, raw cow's milk cheese. Sometimes referred to as Boule de Lille, presumably for its distinctive, spherical shape, the production of Mimolette has many similarities to that of Dutch Edam. This hard cheese is a solid choice for any cheese board, as its…
Produced around the town of Lille, in the Flanders area of Pas-de-Calais, northern France, Mimolette is an aged, raw cow's milk cheese. Sometimes referred to as Boule de Lille, presumably for its distinctive, spherical shape, the production of Mimolette has many similarities to that of Dutch Edam. This hard cheese is a solid choice for any cheese board, as its…
Caffeine-free mint with Lemon Verbena, a combination of two favorites. Lemon Verbena is a full-bodied herbal, and of course mint is known for its ability to calm a temperamental stomach. An invigorating herbal to enjoy.
A South River exclusive! We believe this to be the only miso on earth made with the small red azuki beans, which are highly regarded for their nutritional and healing properties in Oriental medicine. Festive burgundy in color, this delicate miso is ideal for seasoning light soups, bean dishes, sauces, and salad dressings.
Three Year Barley Miso has long been one of our most popular varieties because of its rich, hearty flavor and its long ageing for at least three summer seasons. In macrobiotic circles, this variety is often recommended for healing diets. Its color ranges from dark pumpkin to russet brown as it ages. A South River classic, our Three Year Barley…
Made with the sumptuous chick pea instead of soybeans, this variety has long been our family favorite. A staple of Middle Eastern cuisine since ancient times, the Chick Pea is one of the most easily digestible beans. We are always remarking about the balanced, sweet flavor this miso brings to our table.
Each spring, during the last week of April, we take to the woods to gather Wild Leeks (Allium tricoccum, also called Ramps). We cook them along with Dandelion greens, dried nettles, and Maine coast sea vegetables. Then these are hand chopped and mixed together with Hearty Brown Rice Miso (already aged for two years) and Sweet Tasting Brown Rice Miso…
Deep, dark, and nourishing, this miso is wonderful in soups, stews, and casseroles. It contains all the depth and power of the Three Year Barley Miso with the extra sweetness of brown rice. Black soybeans are also known for their rich sweetness and for their healing properties. Aged for a minimum of three summers.
For centuries Japanese crafters have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use for more than 27 years at the American Miso Company, the largest traditional miso works in…
MISO MASTER® Organic Mellow White Miso is considered a Short-Term miso. Short-Term Aged or Mellow Misos have more rice or barley koji (grain innoculated with aspergillus spores) than soybeans in their ingredient mix because they are designed to ferment quickly as the aspergillus mold moves quickly through the abundant starches in rice or barley transforming them into simple sugars. These…
Sweet, savory, and highly versatile, this caramel colored miso works well in light soups, salad dressings, and marinades. A natural foods restaurant in our area has been using Sweet Tasting Brown Rice in their popular Honey Miso salad dressing for over twenty years.
