The cheese production begins with the morning milking at about 2:00 am. Around 4:00 a.m., the fluid milk is pumped
directly into stainless steel vats in the cheese production facility adjacent to the milking barn, guaranteeing a freshness that can’t be duplicated. Several natural ingredients are added to the Grade A, raw milk: cultures for flavor and to increase acidity, enzymes in order for the curd to form, kosher salt for flavor and mold (penicillium
roqueforti) to create the blue veins in the cheese. When the milk reaches a specific pH level and the curd feels right
(a combination of science and art), the curd is cut, the whey is drained from the curds and the curds are hooped (poured) into forms to make the wheels.
The following day the cheese is removed from the forms and taken to a curing room for about 3 weeks. In the curing room the wheels are hand-salted, turned numerous times by hand and punched with stainless steel needles to introduce oxygen into the body of the cheese. The oxygen is needed to activate the mold and create the blue veins found in Original Blue. The last step is the aging room. Here the wheels are left for 5-6 months. During this long aging process the creamy texture and full-flavors develop.
Wally's has just undergone major reconstruction and has geared itself to be your #1 online shop for wine, spirits, beer, cigars, and luxury items. A continuation of Wally's Wine & Spirits in Los Angeles, CA, we have an inventory of over 130,000 properly stored bottles, 1000's of bottles of champagnes, hundreds of spirits, cheeses, beers, and an endless supply of exactly what you need for any occasion.
Carrillo's Tortilleria is a family-run business that "started from nothing" and grew to become a southern California tradition. Today hundreds of customers line up every Sunday at the San Fernando store, kettles in hand and kids in tow, for the Sunday menudo midday meal - a Mexican tradition. During the rest of the week a steady stream of customers also come for the hand made tortillas, tamales, tacos, chile rellenos and burritos the family and their 15 employees still make in traditional Mexican style.
Besides its loyal following of local customers, Carrillo's has shipped product as far away as New York and Puerto Rico. Carrillo's has grown from its tortilla factory to include several Deli and also supplies several area restaurants with its authentic Mexican foods. During the Christmas season, Carrillo's sells tamales in a holiday tradition that goes back to its early years.
Sierra Nevada Citrus is a family owned/operated citrus farm in California's San Joaquin Valley. Located under the shadow of the Sierra Nevada Mountains, we produce the highest quality Washington Navel Oranges, Satsuma Tangerines, Minneola Tangelos, and Eureka Lemons available, which are shipped straight from our tree to your door. You could only get this level of quality and freshness if you had a tree in your own back yard!
Most citrus fruits are picked, transported to the packing house, stored, washed, waxed, sorted, sized, packaged, stored again, shipped, and finally end up at your local market. This process can take several weeks. We pick and pack the box right in our grove, with no fancy marketing tricks, just simply picked, packed and shipped fresh. We only pick our fruit after we've received your order and the fruit is ready to be harvested. We will pick, pack and ship the fruit the same day, with delivery in 3-5 days straight from our tree to your door. So don't delay, order now before the season is over.
Located in the Sierra Nevada foothills of Northern California, Nevada City hosts The Truffle Shop which has been producing some of the finest chocolates in the world for close to 20 years. Chef Willem DeGroot's products have been sent to the White House, the Vatican, and other discriminating customers around the world.