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Archive for May, 2008

We created quite a buzz at the National Restaurant Show. In the total spotlight of course the Jamon Iberico – Pata Negra. Watch this little trailer featuring hot new food trends, including Solex products.

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Chicago Tribune Reporter stopped at our booth  during the National Restaurant Show and blogged about Solex with the title “Watching the popular kids“. Honestly, we are not 100% sure what to make of that, but it sounds pretty positive, or?


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Everybody at SOLEX is extremely excited! Monte Enebro has arrived. Any chef, I’ve showed it the last 3 days has put it immediately on the menu.

Region: Avila / Cheese type: Traditional Fresh Goat / Milk Type: Pasteurized goat / Form & weight: 2lb log

Monte Enebro from Valle de Tietar, Spain

Monte Enebro from Valle de Tietar, Spain

Produced by only one artisanal cheese maker in La Adraba, Monte Enebro is a cheese that is highly appreciated for even those who are not big friends of goat cheese. Its annual production is only around 7.000 pieces. Full-fl avored with a superb texture, has an exotic look mostly because of its glorious moldy rind. Essential to the fl avor, the Penicilium Roqueforti mold gives a unique piquancy to the cheese that is elegantly combined with a lemony almost acidic taste of the perfect white inner paste. When young is a very dense cheese and as it ages acquires a creamier texture. No other goat cheese promotes such an intense experience as Monte Enebro. Like a Grand Reserva wine, this cheese stands by itself, although also goes incredibly well paired with sweets.

Here the link to famous Janet Fletcher’s review in the SF Gate -> link

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