This advertisement for lactose-free dairy products from Arla is built on a grain of truth. Apparently, like our web editor Eilis, hedgehogs are lactose intolerant. It's debatable whether they'd actually enjoy a "really cheesy cheese pizza," though. I'm thinking grubs. Bugs and grubs.
Tough choices as usual!
We didn't give you all a lot of time to dream up fresh rhymes for this year's contest (just a week or so), but we still saw an outpouring of casienated love.
Poems tended strongly towards the sweet (who win Briar Rose Creamery's goat cheese and chocolate truffles) with fewer works addressing the spicy (who win a selection of Virginia Chutney Co.'s tasty cheese lubricants). The field also tilted heavily towards submitter Lisa, who crushed the competition with sheer volume.
♥ A top pick from our lovelorn staff was Jaclyn Stevenson's travelog in free verse, with our expatriot "foreign girl" falling for the charms of an open-air market. Sweet is the word.
For the past 10 months, Laurel Miller (culture contributing editor) and I have been working on the "Cheese For Dummies" book for Culture. Yes, THAT For Dummies title. You know, the yellow & black series that attempts to distill all kinds of topics down to their most basic, most understandable form. It was quite the experience, I can assure you, even with the Culture crew supporting us. And although it may not be how other books or cheese experts classify cheese, we decided on very simple designations for a pretty confusing subject that we feel speaks to those of us who aren't experts nor care to be. Because we just want you to love cheese even more without having to feel like you're tackling a science project. I can't let the cat outta the bag yet (sorry!) but if you're interested, the book will be out in June. Or you can contact me directly for more info: email@example.com.
I was pondering about what to write about in my blog this week and I was just stumped. I’ve written (and bragged) enough about my role at Culture.. I’ve posted snazzy cheese inspired dinners and movies.. I’ve even stooped to ragging on other Culture bloggers. I turned my lovely girlfriend for suggestions, “Well, spring is just around the corner..why don’t you write about something that you think of with warm weather?”
The first three weeks of February have been productive ones at the creamery. Both aging rooms received three coats of plaster. The first coat was very rough, and served the purpose of filling the gap between the radiant cooling tubing and the insulation of the walls. The second coat was another “rough” coat, intended to increase the thickness of the wall. The third coat is a “smooth” coat. The smooth coat ensures that all of the walls are level. The final wall finish, a polyurethane cement, will be applied over this smooth plaster. During the application and drying of the plaster coats, the radiant tubing was pressurized, thus any expansion or contraction of the tubing which may occur when chill water is being circulated will not damage the walls.
Oh man, every President's Day I think of Kate Beaton's hilarious historical comics, and forget to post them to the blog. Well, this time, I remembered.
The background: the Cheshire Mammoth Cheese was a wheel weighing about three-quarters of a ton (and containing no Federalist milk!) given to Thomas Jefferson by the residents of Cheshire MA in 1802.
More than thirty years later, the supporters of the populist Andrew Jackson, believing that "every honor which Jefferson had ever received should be paid him." created a similarly massive cheese:
I was extremely saddened to hear of the recent death of Mandy Reed, cheesemaker and owner of Swaledale Cheese Company in North Yorkshire, UK.
Mandy and her husband David, took over the production of Swaledale in 1987. At that time, the only producer left making traditional Swaledale was Mrs Longstaff of Harkerside above Reeth in Swaledale, who had retired from cheesemaking, effectively rendering Swaledale extinct.
The recipe was shrouded in mystery and had been handed down Mrs Longstaff’s family for generations. However, in November 1986 Mrs Longstaff gave the original recipe to David & Mandy Reed and, acting as chief taster, she helped them to re-establish an authentic Swaledale cheese.