Taste of the Town: Search for Merkt’s cheese goes multinational

This week’s lead item brought to mind a recent newsroom conversation about how many food companies have gone multinational, and how seemingly a handful own many old familiar brands.

The subject at hand: Merkt’s cheese, which is being sought by Eleanor Miller. After an email from Mary Watson pointing out that Merkt’s had been bought out by Kaukana, I did a bit of sleuthing and found out they’re both owned by Bel Group, based in — wait for it — Paris (France, not Las Vegas).

Groupe Bel also is the owner of Bonbel and Babybel, which is no surprise, but also the German Adler Edelcreme, Slovakian Karicka, Portuguese Limiano, Belgian Maredsous, Czech Smetanito, Terra Nostra from the Azores, and American Price’s pimento cheese and Wispride, among many others, producing cheese in 18 countries on four continents.

But back to where you can get Merkt’s:

Watson gets sharp cheddar and port wine flavors at Albertsons at 2851 N. Green Valley Parkway in Henderson, and S. Biegel and Sandy Sherlock found it at Wal-Mart….

For Jerry Greenberg, Bev Greer reported finding Yehuda matzos at several Albertsons stores in the eastern part of the valley. …

For Mike Albert, Cathy Bourne emailed that jumbo tapioca pearls can be found at the International Marketplace at 5000 S. Decatur Blvd. Bourne said they are available in black or multicolor and are on the top shelf of the cooler with the fresh noodles. …

For Rhonda Martin, who’s looking for a restaurant that serves pan-fried lobster tail similar to that served at the old Hill Top Steakhouse, Paige and Linda Livingston emailed that the closest they’ve found is the Lobster Tail Milanese at Don Vito’s at the South Point, 9777 Las Vegas Blvd. South. …

MORE READER REQUESTS

Mike Charland: pickled Polish sausages;

Ronelle Botwinick: chicken wings that are not breaded or fried (she misses the smoked wings at the former Las Vegas Grill);

Joseph Annese: Soy Vay Hoisin Garlic Marinade;

Connie Hollenbeck: La Lechonera Sour Orange Juice, for making Cuban garlic chicken;

Arnold Paul: Argo Corn Starch;

Sharon Stephenson: Owens Hot Breakfast Sausage;

Dwight “Skip” Harouff: a restaurant that serves pierogi, which he used to get at Levy’s Deli;

And Bill Haes: a bakery that sells chocolate bread, similar to that served at Waverly’s Steak House at the Cannery.

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or email her at hrinella@reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request. Follow @HKRinella on Twitter.

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