Everything tastes better with cheese they say and we can’t agree more. The reason we love cheese can be attributed to science. Yes, according to scientists it’s because the process to make cheese involves bacteria breaking down the proteins and fats into a whole forming a large number of flavour-packed molecules which of course our taste buds can’t resist.
Cheese is an ancient food dating back more than 10,000 years. Although the origin of cheese is debatable amongst historians, we do know that by the time the Roman Empire came along cheese making had become a sophisticated enterprise.
Cheese is used in a variety of dishes and comes in a wide range of flavours, textures, and forms with thousands of different types produced worldwide. This makes cheese tremendously versatile; you can eat it for breakfast, lunch and dinner. Any well-stocked pantry should, therefore, have a good selection of this molecule bursting fare.
Our focus products for September include a selection of Lancewood’s superior quality cheeses. To inspire your culinary skills here is a tantalising Lancewood recipe to make a Bacon and Butternut Cream Cheese Quiche.
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