They can also be purchased online: įolios serve as a good substitute for someone looking for a wrap without gluten or for a person that appreciates a more portable cheese source.Do you like cheese? I sure do. They are available locally at the three Central Ohio Fresh Thyme locations. The only challenge I had was trying to figure out how the PEEL & RESEAL feature on the front side worked but by the third package I had it mastered.Ĭurrently, Folios are a bit hard to find in the marketplace. The size, shape and consistency are comparable to a typical wrap (see the image at the end that compares a paper towel, flour wrap and folio for size). He liked the Jarlsberg the best of the three.Įach package has four servings each. I tested a sample of each with my resident expert on the eating habits of a four year old, CMH Griffin, and he approved. The Cheddar was a good all purpose wrap for lunch meats and vegetables. The Parmesan did well as an extra layer of cheese on a frozen pizza and it performed well as an Italian style wrap. The Jarlsberg made for a good wrap with tuna salad. I tried some of these out and I created some of my own. Each of the three types has recipe suggestions on the package for the specific variety of cheese folio in the package. My testing suggests that letting the cheese acclimate to room temperature does allow one to enjoy more flavor but it is not critical to the cheese experience.Įach folio slice is placed on a piece of parchment which for at least short bursts of time in a microwave and conventional oven held up well and did crisp the cheese if needed. The directions suggest letting the folio rest for 5 minutes before using (instructions for my use are similar). Annatto is a natural ingredient, created from the pulp of the Achiote tree seed and is used as a natural food additive for cheese, as well as other foods”. The only thing I did not recognize was Annatto, which some Googling indicates: “ is the ingredient used to dye cheese bright yellow, orange or bright red. Parmesan: Parmesan Cheese made from non GMO pasteurized cow milk, enzymes, and salt. Jarlsberg: Pasteurized part-skim milk, cultures, salt, rennet Here is what I found for ingredients for each.Ĭheddar: Pasteurized milk, salt, enzymes and annatto coloring. My hunch was that there was something unnatural involved, so I checked the website again. Typically, people with lactose sensitivity can still eat aged cheese, like Parmesan, Swiss, and aged Cheddar.”Ĭontinuing my detective work, I wondered what made these folios functional as a replacement for gluten filled wraps – how could they be more rigid than a slice of cheese yet sturdy enough to hold fillings. The wraps are made with aged cheese during the cheese making process, enzymes naturally convert the lactose to lactic acid over time. So here is what the Folios website has to say about how this is possible. (In case you are thinking…duh, why would you wonder, I have a BA not a BS). It tasted pretty good, not how I would expect lactose free to be. Before I became emotionally invested in the outcome I decided to see how I liked the cheese by tasting it as is immediately out of the package. Lactose Free cheese (?), I pondered (very quickly) how that was possible. The products have the magic marketing words of Gluten Free and Lactose Free but typically for me, free in this context does not demand my attention. They were kind enough to send one each of their three varieties of Folios. New Jersey based Lotito Foods is a specialty foods manufacturer and importer of Italian foods. In my hierarchy of pitch responses, the word FREE might get my attention, but the word CHEESE will demand my attention. In the case of Folios Cheese Wraps such was not the case – their pitch was strong and the product seemed appealing. While I will write for food, I would prefer more than one bite per byte. Often the sample is barely enough to get a true sense of the product or the offer itself is unappealing. Sometimes these pitches offer free samples. As a food writer, blogger, mystery shopper, social media person and more, I get a multitude of press releases to try new food items.
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