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Mediterranean Cheeses by Alan Liptrot I used to think that Mascarpone was a little horse wearing a blindfold, then a clever person told me it was a cheese, but later an even cleverer person said it wasn't actually a cheese at all, so I asked if it really was a small horse. 'No', they said 'it's a curd', so now I'm not sure if it's a horse, a cheese or a native of a much troubled area of Asia. Some of the less confusing cheeses of Italy are Ricotta, a firm, white cow's milk cheese, Mozzarella, a soft buffalo milk cheese and Parmes ... Caviar – the premium holiday indulgence by Roger Zwyer Caviar becomes the most desirable, extravagant and rare food of the modern times, heading the list of luxury foods for the holidays. 100 years ago, the U.S. was the largest exporter of caviar, which was so plentiful that bars used it like a thirst-enhancer. 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