Boston Buyers Club

An Inside-Look into Frozen Yogurt

November 23, 2015 by · Leave a Comment 

Frozen yogurt has been a rising trend in today’s society.

Geletoproducts3There are few things in the world that will satisfy someone more than a nice frozen treat. But, would you prefer the decadent and crowd-favorite ice cream, or the smooth and rich flavors of frozen yogurt.

Frozen yogurt is a cultured milk product that has been rising in popularity. Due to its soft and creamy texture along with the bold flavors that it brings, it shouldn’t come as a surprise that the world was won over by this treat.

Chains and small stores have been opening up everywhere in hopes that they will become the next go-to spot for frozen yogurt enthusiasts. With social media and word of mouth being the primary source of its rise in today’s culture, many question whether or not this type of dessert is here to stay or just a part-time fad.

Shops incorporate their brands image on their frozen yogurt cups to implant an image of their brand in people’s minds. On a sweltering day, people look for temporary relief in ice cream, gelato, and frozen yogurt.

Normally you’ll see the average person walk around, ice cream spoons or cone in hand. Frozen yogurt owners look to replace that with their own unique product. Known as being fashionable and trendy, many frozen yogurt shops tend to cater to the middle-aged group in hopes that their social media will help do the work for them. While PR groups continue to advertise relentlessly, one must still wonder if this treat will last through the ever-changing societal trends.

Gelato Products offers top notch gelato cups and spoons for gelaterias, ice cream parlors, and other small businesses.

Entertaining Your Guests With Cheese

April 6, 2011 by · Leave a Comment 

Guest Article Submitted by Victoria Sardia of Working Health Remedies

Chocolate is a must when entertaining your guests, but cheese makes it even better. There are two main options for serving an eye-opening selection of fine artisan cheeses: (1) A board where you lay out the chunks and your guests cut their own portions; (2) Prepared plates where you arrange pre-cut portions and serve a sit-down course. The first option has the advantages of being more relaxed and free-flowing, allowing people to circulate around the room, cocktail-party style. The problem with this approach is a lack of presentation- or portion-control, and, frankly, self-service boards tend to get a bit sloppy, which does a disservice to fine cheeses. The second option — a cheese course — is an elegant and intriguing addition to your holiday party. You get a lot of bang for your buck, the prep is relatively simple, and the cheese plate takes the place of, at the very least, your appetizer course if not your entrée. Choose a selection of five or six cheeses and serve portions of 1 to 11⁄2 ounces per person per cheese. (Remember, these are tasting plates; a little bit of great cheese goes a long way.) As accompaniments, serve figs; membrillo (Spanish quince paste, which should be available at any fine cheese outlet); slices of a high-quality baguette; or some type of whole-grain bread (if you’re offering a blue cheese, walnut and/or raisin bread goes very well).

Be sure to mix and match your selection to keep things interesting. Alternate milk types (cow, goat, sheep) and textures (soft, medium, hard); progress from milder to stronger flavors. Start with a mild, rich French triple crème such as Explorateur or Brillat-Savarin or, alternatively, one of the Northern Italian cheeses from the Robiola family; move on to a medium-aged, mold-ripened goat cheese such as the Spanish Monte Enebro or Humboldt Fog from Northern California; next, a hard extra-aged Mimolette from northern France or an authentic 3-year-old Dutch farmhouse Gouda; followed by a washed-rind stinker, the quintessential Burgundian Epoisses, as smooth, melting, meaty and balanced as it is smelly; next, an aged sheep’s-milk cheese like Spenwood from the British Isles or Pecorino di Pienza, a taste from the beautiful hills of south-central Tuscany; and, finally, the coup de grace, a creamy yet intensely flavored world-class blue such as genuine Roquefort or perhaps Stilton, from its original maker, Colston-Bassett.

For a larger group, try the Spanish Queso de la Serena or Torta del Casar and the Portuguese Serra da Estrela or Serpa; these Iberian “torta” cheeses are collectively known as the ultimate party animals. Buy a whole one (from 2 to 4 1/2 pounds), carve off the top of the rind and scoop out servings of this incredible, glossy sheep’s milk ambrosia as it melts languorously at room temperature. These delicacies offer deep, complex, lingering flavors highlighted by an intriguing undercurrent of bittersweetness.

Important note: Always be sure to take your cheeses out of the fridge in plenty of time (at least 30 minutes) to bring them to room temperature before serving. Offering fine cheeses too cold, which masks their flavor, is the biggest mistake people make in cheese entertaining.