long-aged

"I've got long-aged cheeses, and they never tested positive" for bacteria, she said.

Cheese crystals are characteristic of many long-aged hard cheeses.

This brand-new high tech experience will recreate the ancient art of steel production, a long-aged Monterrey tradition.

California's roster of piquant, long-aged hard Jack producers, for instance, has shrunk to two from the 30 or so that flourished a half-century ago.

Nebbiolo makes exalted Barolos and Barbarescos, long-aged, expensive wines for special occasions.

The fuzzy fungus is nothing to worry about — it thrives on the fumes of such spirits and often grows on long-aged bottles.

As it happens, the perfect acidic match to the Styrian oil is thick, long-aged balsamic vinegar from Italy, and the two are often used together.

Robust and slightly sweet, with a lingering smoky salinity that tickles the tongue, they distill the best qualities of his long-aged country ham.

He believes that brunello ought to be a long-aged wine and says that proposals to relax the aging requirements even further come from producers with deficient wine.

Caramel, nut, raisin and orange-peel notes pervade this long-aged port, which is just fabulous served lightly chilled with sweet treats majoring on nuts, coffee or chocolate.

She prefers instead the white, red and rose wines produced by Lopez de Heredia, elegant, old-style, long-aged and made pretty as it has been for the last 130 years. '

These wines — essentially long-aged finos and manzanillas that eventually take on an amber color and a smoky, caramel tone — are nonetheless bone dry, smooth and occasionally contemplative.

While not as complex as Cabot's long-aged Cheddars, it has some of the crumble and tang of an artisanal cheese, but none of the waxiness of other supermarket brands.

Under a cheeky section of the menu labeled "Pork" (as if the meat wasn't pervasive) four wonderful long-aged country hams ($9) are offered, sliced paper-thin with chunky apple butter and toasted bread.

It was the result of the hard work and dedication of a doctor and chemist named Alejandro Burgaleta, who mastered the blending, stabilization and maturing processes of long-aged rums to create the first limited production of Ron Zacapa Centenario.