Celebrity chef Jamie Oliver launches latest range of cheeses
Saturday 12 March 2011
Celebrity chef Jamie Oliver will be launching a new line of cheese products this weekend at the International Food & Drink Event in London, adding to his growing empire of food and kitchenware items.
The Jamie Oliver Continental Cheese Range includes Parmigiano Reggiano wedges and shavings, Fior di Latte Mozzarella, Gorgonzola and Mascarpone Layered Cheese, Barrel Aged Feta Cheese and tubs of Mascarpone and Ricotta.
The Parmigiano Reggiano is made from a dairy in the hills of Parma, in Northern Italy. The cheese is matured for two years, when it's developed optimum flavor.
The Fior di Latte Mozzarella is also made from Italian cow's milk using traditional Italian cheese-making methods. The designation 'fior di latte' - which means "top of the milk" - is used to differentiate between buffalo milk and cow's milk mozzarella. The cheese is described as having a sweet, buttermilk flavor with a soft and "supple texture." Meanwhile, the Gorgonzola is aged naturally in the caves of the Italian Alps.
The cheese line is the latest addition to Oliver's existing range of herbs and spices, pasta, meat, Italian sauces and snack products, many of which are available in countries worldwide including Germany, Holland, Hungary, Canada, Brazil, New Zealand, the UAE, Switzerland and Iceland.
His name is also emblazoned on a range of kitchenware products that include cookware, kitchen tools and serving platters and dishes.
Oliver isn't the only celebrity chef to boast his own line of cheeses.
Mario Batali also has an upscale line of specialty Italian cheeses that include the Tre Formaggi or Three Cheese Blend: Mozzarella, Fontina and Parmesan. His Mandarini Sharp Provolone, meanwhile, is handcrafted and air-cured in an aging room for seven months to produce the cheese's characteristic grainy texture and flavor.
Early this month, Oliver unveiled his new monster Food Revolution Truck in Los Angeles, a mobile kitchen-classroom that will travel to underserved areas and teach communities about food and cooking. The project is in partnership with the American Heart Association, and was partly funded by his winning proposal at the 2010 TED conference. The TED Prize is worth $100,000.
He also opened Food Revolution Kitchens, community-based centers that give tutorials on how to prepare healthy, affordable meals. His goal is to open five kitchen centers in New York, Los Angeles, Cleveland, Baltimore and Dallas within the next 18 months.
The International Food & Drink Event in London happens between March 13-16.
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