“Six hundred years after it became protected, there are still only seven producers allowed to make all of the real Roquefort cheese. Today, the mold can be manufactured in a laboratory, but under French law, only mold produced from the… — Larry Olmsted Copy Share Image
“Bresse chicken, aka “the Queen of Poultry, the Poultry of Kings.” The first livestock of any kind to be granted AOC protection (1957), production… — Larry Olmsted Copy Share Image
“Old World Bourdeaux, the noblest and most lauded of the many noble and lauded French wines. Like Champagne or Burgundy, Bourdeaux is both a… — Larry Olmsted Copy Share Image
“Fake seafood is not a Florida problem or a Massachusetts problem or a New York City problem - it is an everywhere problem. Oceana… — Larry Olmsted Copy Share Image
“Consumers ordering white tuna get a completely different animal, no kind of tuna at all, 94 percent of the time. Your odds of getting… — Larry Olmsted Copy Share Image
“KOBE BEEF OUTSIDE JAPAN This is much trickier, and the only three places in the United States I consider reliable are the restaurants in… — Larry Olmsted Copy Share Image
“Australia has become one of the most consistent producers of high-quality oil because many of their farms are designed specifically for speedy pressing (plus,… — Larry Olmsted Copy Share Image
“In the case of Gruyère, Switzerland’s rarest grade, Le Gruyère Premier Cru, is one of the most critically acclaimed cheeses on earth: it is… — Larry Olmsted Copy Share Image
“My personal favorite of all these alpine specialties is raclette, which is sort of reverse fondue—instead of dipping food in melted cheese, you spread… — Larry Olmsted Copy Share Image
“naturally occurring spore in these caves can be used, and there are many other requirements too. The milk can only come from three specific… — Larry Olmsted Copy Share Image
“Six hundred years after it became protected, there are still only seven producers allowed to make all of the real Roquefort cheese. Today, the… — Larry Olmsted Copy Share Image
“Japan has a lot of really great beef, like Matsuzaka, but outside of Japan only Kobe is known,” said Troy Lee, an Australian who… — Larry Olmsted Copy Share Image
