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The Facts about Premium VoIP

In the beginning, when the Internet Protocol was first designed, no one was thinking about the possibilities of sending audio and video. Real time communication was not an issue. Perhaps the greatest single problem is that the Internet Protocol (the IP part of VoIP – Voice over Internet Protocol) wasn’t designed to ensure that the packets are delivered in the correct order. When information is transmitted using IP, the data is broken up into information packets, each of which is sent separately. The correct sequence of packets is part of the information in each packet, but nothing specifically exists to make sure that the packets are delivered, and, therefore, received in the proper order.

The first and one of the major challenges then, is to restructure incoming packets into the correct order and to somehow cope with lost and/or trashed packets. Face it, the internet does not provide a quality of service guarantee. If enough packets are lost, an audio or video stream rapidly turns into a useless mess. While packets can be resent – the standard way lost/trashed packets are dealt with – real time communication means that you just can’t wait around forever. After a certain time, it’s simply too late to maintain a coherent stream.

What we’ve seen over the last few years is a gradual and now nearly explosive growth in the use of premium voip, and streaming audio and video. The reason is decline of dial-up and the growth of ISDN, DSL, ADSL, cable and other high speed, high bandwidth access modes. Bandwidth is the answer to most of the problems posed by IP. End-to-end high speed links can ensure high quality sound. The sole remaining problem is latency.

For most this is not an issue when they have high speed internet access, however, it can become a problem with satellite links or any other system where unusually long distances and many hops are involved. On private networks, there is rarely a problem using Premium VoIP and many companies with internal networks (such as telcos and power companies) use Premium VoIP to communicate within their organizational network structure.

However, when the available end-to-end bandwidth is less than 256 Kbps, a good VoIP system will require mechanisms to overcome fragmentation of the data stream. Security is an issue everywhere on the internet and what this means is that VoIP also needs to deal with firewalls and NATs (Network Address Translation). While some systems can do NAT and firewall traversal on their own, others require the use of SBCs (Session Border Controllers) to manage the traversal.

One major, though non-technical, challenge to Premium VoIP, comes from traditional telephone service providers who are being by-passed by consumers who love the extremely low (or zero) long-distance charges they can get by using Premium VoIP. Exactly how this works out over the long run will be fascinating to watch. In the meantime, Premium VoIP services are continually being improved and extended. Enjoy them.

 

About the Author

Leni is a freelance writer that makes sure what he writes is on point and useful, not just internet non-sense. If you would like to write something like, “Leni Tuazon is an expert in VoIP termination

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Flixer by Artisanal Premium Cheese $48 “Flixer is a very rare and delicious cheese is made by only one cheesemaker in Switzerland. The rind of the Flixer is similar to Gruy?re, but that is where the similarities end. Made from sheep’s milk, Flixer has delicate chestnut and savory flavors that melt into a creamy aftertaste. This semi-hard, ivory colored cheese is highly praised by our Ma?tre Fromager Max McCalman and pairs wonderfully with Sauvignon Blanc.”

Fleuron by Artisanal Premium Cheese $25 “Fleuron A rare cheese from Aquitaine with the distinctly rich and floral flavor of brown Swiss cow’s milk. Since 1928, the Baechler family has been making this cheese at the Domaine de Broc. Today, the 5th generation continues to produce this excellent pressed and cooked cheese, which, like fine wine, it holds in its caves for a full twelve months of affinage before releasing. This permits enough time for it to develop the complex flavor of true Artisanal tomme. A Jurancon sec or a white or red Bordeaux would pair beautifully with this unique cheese. ”

La Peral by Artisanal Premium Cheese $20.8 “La Peral is a lightly blued, rare and delicious cow milk cheese hailing from the village Illas in Northern Spain. Also known as Queso Azul Asturiano, La Peral is made from pasteurized cow’s milk by the Lopez Leon family. The wheels are then aged for sixty days in Asturian caves. La Peral resembles an Italian Gorgonzola and has a nice olive flavor and pungent aroma. Its slightly crumbly texture becomes significantly creamier in the finish.”

Toma Maccagno by Artisanal Premium Cheese $18.5 “Toma Maccagno is a cow’s milk mountain cheese from the Valle Cervo in Biella, Italy and was the favorite of the queen of Savoy. This toothsome toma is made in the alpine pastures from the whole milk of the rare Pezzata Rossa d’Oropa cow during the summer months and in the valley itself in the fall. Silky and sharp with rich buttery flavors, this semi-soft cheese is washed with saffron which colors the young rind a vivid red. Delicious eaten unaccompanied with a light fruity wine.”

Alp Drackloch by Artisanal Premium Cheese $36 “Alp Drackloch is a very rare, organic Swiss Alpage (mountain pasture) cheese made only in the summertime in the Muathatal region of Canton Schwyz, one of the oldest Cantons in Switzerland. Alp Drackloch is made by a fifth-generation cheesemaker from the phenomenal milk of the Simmenthal breed of cow. The wheels are formed in a copper caldron in a one-room cabin deep in the Alps. Alp Drackloch is bold, strong, and stalwart, as a great alpine cheese should be.”

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Brillat-Savarin Petite, Artisanal $12.84 “Brillat Savarin, Petite is a cow’s milk, triple-cr?me brie-style cheese from France. This lovely cheese is buttery, rich, creamy and decadent with a rare “”natural rind”" which is essentially a thin skin. Brillat Savarin, Petite is essentially the cheese equivalent of ice cream! Incredible on its own or served with a fruit jam on hearty Artisanal bread. Pair Brillat Savarin “”natural rind”" with Domaine Chandon Ros? or a Viognier. One piece weighs approximately 6 ounces.”

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Coulommiers by Artisanal Premium Cheese $17 “Coulommiers is a member of the Brie family hailing from the “”land of Brie,”" about 40 miles east of Paris. It is smaller and thicker than the more typical Brie-style cheeses, and some say that Coulommiers is the predecessor of Brie. The Coulommiers we select for Artisanal Premium Cheese is the color of fresh churned butter with a supple paste and well-developed rind. Along with its soft mushroomy flavors is a hint of sweet almonds in the winter months and a whiff of chives in spring. Coulommiers pairs well with with Chardonnay, Sauvignon Blanc, or even Merlot. Each piece weighs approximately 12 ounces.”

Affidelice by Artisanal Premium Cheese $21 “Affidelice is a washed-rind cow’s milk cheese from the Burgundy region of France; it is very similar to Epoisses, which is made is made by the same creamery. Its name, Affidelice, comes from the marriage of two words: affin? (ripe) and delice (delight). Affidelice is soft, with a moist, terracotta-colored rind, and is contained in a small, wooden box. Here, at the Artisanal Premium Cheese Center, we continue the maturation process, washing Affidelice with Chablis. The resulting cheese has a soft, pungent, spoonable paste and a satiny texture. Affidelice is a versatile pairing partner for many wines. We especially recommend that you try it with Chardonnay or Champagne.”

Epoisses by Artisanal Premium Cheese $27 “Epoisses is a perennial favorite of fans of strong-smelling cheese. This classic cow’s milk cheese hales from Burgundy and has been made in the small town of Epoisses since the late 1700s. In order to develop the characteristic dark orange rind, Epoisses is washed with brine for several weeks then finished with wine or brandy. In the Artisanal Premium Cheese caves, we continue the Affinage process, washing our Epoisses several times with Burgundy brandy. This extra washing deepens the flavors of the cheese and guarantees a spoonable, silky paste. One piece weighs approximately 10 ounces.”

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Best of Paris by Artisanal Premium Cheese $99 “While sourcing cheeses from abroad, Artisanal Premium Cheese has forged a friendship with one of the most esteemed affineurs in Paris, if not all of Europe. From this relationship comes this exciting new collection which offers the season’s best hand picked cheeses, paired with a condiment and crackers.”

Bleu d’Auvergne by Artisanal Premium Cheese $17.5 “Bleu d’Auvergne is a name-protected (Denomination Origine Protected, DOP) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d’Auvergne is made in the traditional manner from cow’s milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Here at the Artisanal Premium Center, we allow this cheese to drain until it reaches the creamy consistency we desire.”

The Cheese Plate by Artisanal Premium Cheese $35 “Max McCalman, Dean of Curriculum and Maitre Fromager at Artisanal Premium Cheese wrote one of our favorite books, The Cheese Plate. Don’t take our word for it though, Steve Jenkins, Jean George Vongerichten, Ruth Reichl and Tim and Nina Zagat all agree with us- Max’s information about cheeses and wines is a masterpiece! If you are interested in learning about cheese and wine, reading The Cheese Plate is a great place to start.”

Purple Haze by Artisanal Premium Cheese $10 “Purple Haze is a fresh little goat’s milk cheese from Cypress Grove Chevre in Northern California flavored with wild fennel pollen and lavender. The combination of the herbs with the smooth and creamy chevre taste is unique and reconfirms the Provencale/Mediterranean identity of California flavors and cuisine. Here at the Artisanal Premium Cheese Center, we remove the plastic wrapper and drain the residual whey from the cheese, guaranteeing a creamy rather than sour flavor and dramatically improving the texture of the cheese. Pair it with Zinfandel. One piece weighs approximately 4.5 ounces.”

Piave by Artisanal Premium Cheese $16.5 “Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique.”

Roncal by Artisanal Premium Cheese $22.5 “Roncal comes from the rich sheep’s milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Depending on the season, these herds graze in the high Pyrenees or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway’s “”The Sun Also Rises.”" Roncal, made in one of seven villages in the Valle de Roncal, has nutty and piquant flavors with a firm, chewable texture.”

Catskill by Artisanal Premium Cheese $28.5 “Catskill is a beautiful goat cheese from Stissing Mountain in upstate New York. Refreshing and mild, it will please most palates. Catskill ages gracefully for several weeks under its bloomy rind. In the process it develops a bit of a mushroom aroma and the flavor of fresh goat milk comes through. Try pairing this New York cheese with most any white wine, Champagne, or even a light beer.”

Cabrales by Artisanal Premium Cheese $24.5 “Cabrales is a among the most distinguished blue cheeses and has a reputation for being one the most stalwart of the blues, thanks to its intensely strong, spicy flavor. Traditionally it is made with a mixture of cow, sheep, and goat’s milk. Cabrales has a semi-firm, slightly granular and crumbly texture; its flavor is biting and persistent. The Cabrales is best enjoyed with Cider or a Pedro Ximenez sherry, or with aged Madeira, Porto, or Sauternes.”

Valdeon by Artisanal Premium Cheese $16.25 “Valde?n is a rich, creamy, intensely-flavored cow and goat’s milk blue cheese, saltier than Stilton and tamer than Cabrales. The Valde?n wheels are wrapped in Sycamore leaves, which contribute to their distinctive appearance and complex flavor. Valde?n was named best blue cheese in Spain’s 2003 national competition and pairs well with wines made from the gamay grape, such as Beaujolais cru and Muscat.”

Comte by Artisanal Premium Cheese $16 “Comt? is made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comte. The cheese is produced in small, cooperative dairies, known as “”fruiti?res? which collect the milk from 15 miles around only. Comte is the most popular DOP cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comte, including apricot, chocolate, butter, cream, and grilled bread.”

Cantal by Artisanal Premium Cheese $19.06 “Cantal is quite similar to the more familiar British Farmhouse Cheddars, a cow’s milk cheese from the Auvergne in south-central France. It is a dense cheese: moist, buttery and creamy, with a subtle tang and a sweet milky flavor. Not surprisingly, this noble AOC cheese makes for an excellent cooking cheese, though it is delicious on its own. You might try it with a little fresh fruit and a cup of our fresh-brewed coffee for a great start to your day. Cantal pairs wonderfully with many wines, as well as beers, whiskeys, and Cognacs.”

Taleggio by Artisanal Premium Cheese $15.5 “Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.”

Morbier by Artisanal Premium Cheese $12.5 “Morbier is an aromatic and surprisingly mild French cow’s milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comt?. Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gew?rztraminer or Pinor Noir.”

Wensleydale by Artisanal Premium Cheese $19.5 “Wensleydale is a firm, mild cow milk cheese from the dales north of London. This British traditional has been a staple for many households for so long that if you mention cheese, Wensleydale would likely be the one that would come to mind. This cheese makes a great snacking cheese on its own or it can be used in cooking as well. Unpretentious, solid, reliable, not at all agressive but so gentle that kids will love it too; the Wensleydale is one of our benchmark cheeses.”

Appenzeller by Artisanal Premium Cheese $37 “Appenzeller is a classic Swiss “”alpage”" cheese that receives its unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The wheels are washed frequently and aged for a minimum of four months until they develop an herbaceous, nutty flavor and a smooth, milky finish. Appenzeller, Emmenthaler, and Gruy?re form the classic Swiss fondue trio. Our Appenzeller is selected and ripened by Ma?tre Fromager Rolf Beeler. We recommend that you try pairing this cheese with Merlot or an Alsatian white wine.”

Ibores by Artisanal Premium Cheese $16.5 “Ibores is a zesty, warm-flavored goat’s milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with paprika and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses.”

Idiazabal by Artisanal Premium Cheese $18 “Idiazabal hails from the Basque country in Spain. During production, the wheels are lightly smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smokey quality that adds wonderfully to the rich, nutty flavor of this sheep’s milk cheese.”

Mahon by Artisanal Premium Cheese $16.5 “Mahon, from the island of Menorca, is one of a few cow’s milk cheeses from Spain. Mah?n boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mah?n is tangy, intense and delicious.”

Kuntener by Artisanal Premium Cheese $45 “Kuntener is a Swiss reblochon-style cheese made from cow’s milk. It has an assertive milk flavor and strong, but not overpowering barnyardy aromas. The texture of Kuntener is deliciously runny and gooey, and it tastes great on a plain baguette or in a Tartiflette – a classic mountain dish consisting of potatoes and cheese.”

Fouchtra by Artisanal Premium Cheese $22.5 “Fouchtra is a lovely goat cheese from the Auvergne of south-central France. The paste is smooth and creamy instead of the chalky claylike texture that you find in the goat cheeses of the Loire valley. The thin mottled rind is lovely, similar to the rind of the better-known Saint Nectaire made with cow milk. Fouchtra is an atypical goat cheese, not only in texture and appearance, but in its flavor as well. This cheese has a voluptuous milky taste; it is less tart than most goat cheese, and the aroma is subtle. Pairs best with full bodied white wines such as Chenin Blanc. ”

Roomano by Artisanal Premium Cheese $19 “Roomano is a skimmed cow’s milk Gouda from Holland aged up to six years. The texture is hard and crystalline; the flavor has intense caramel and butterscotch tones. Roomano is suitable for grating as well as eating – pair this cheese with big reds or crisp, fruity whites.”

Hittisau by Artisanal Premium Cheese $13.95 “Hittisau is the namesake cheese from producer Sennerai Hittisau in the beautiful Bregenz Forest of Austria just over the border from Bavaria. Silage-free raw cow milk from local farms gives this cheese a deep, slightly sweet flavor with occasional notes of hazelnuts at just over five months of age. The rind is brightly colored and the firm texture can develop a smattering of small eyes.”

Sbrinz by Artisanal Premium Cheese $34.5 “Sbrinz is considered the “”Father of Hard Cheeses”" that first received its international legal protection for its making in 1957. This raw milk cheese comes in huge 90-pound wheels and, while similar to Parmigiano Reggiano, Sbrinz is made with whole milk rather than skimmed milk. This gives this magnificent cheese a smoother, nuttier and less salty taste. Sbrinz can age gracefully for eight years or more giving the cheese an increasingly graceful and expansive flavor profile and a fine granular texture.”

Cantalet by Artisanal Premium Cheese $15.75 “Cantalet, related to the British Farmhouse Cheddars, is a cow’s milk cheese from the Auvergne in south-central France. It is weighty, moist, creamy, with a lovely sweet and milky quality. Cantalet is a smaller version of a cheese known as Cantal; both pair wonderfully with reds: from Merlot to Pinot Noir, and many whites: from Sauvignon Blanc to Gew?rztraminer.”