Fortsonia Gruyere, a hard Alpine cheese made by Elberton producer Nature’s Harmony, has recently received a "Best Food in the South" award from Garden and Gun Magazine. The cheese has also won third place in the hard cheese category at the American Cheese Society.
Young credited the cheese’s success partly to his Jersey cows and partly to Nature’s Harmony natural, grass-fed farming methods.
“I think its really critical to start with really great milk,” he said.
The farm’s Elberton pastures boast more than one type of grass, Young said, that imparts a complex flavor into the final cheese product.
Photo by Richard Hamm
While this dish is a perfect accompaniment to any fall meal, you can also serve it as a vegetarian main course. It's bright flavors will make it stand out from the slew of side dishes that start popping up on tables during holidays meals this time of year. Don't skip sauteing the panko and pecans, it adds both flavor and crispness and really brings the dish to life.
Reading, a washed-rind, cow's milk cheese, does more than satisfy your palate. Every sale helps support the Farms for City Kids Foundation, which brings urban preteens to Spring Brook Farm (where the cheese is made) to learn about agriculture.
Produced with raw milk from two other farms and modeled after French Raclette, this broad 17- to 20-pound wheel has a flawless appearance. The rind is impeccable, evenly thin and the blush color of spring salmon, a sign that good bacteria have taken up residence. The rich butter color of the interior probably reflects the cows' pasture diet.
Photo by Craig Lee, Special To The Chronicle / SF
Don't feel like making pie this Thanksgiving, but still want to indulge in fall flavors? We've got a simple solution: apple pie ice cream. Alternatively, you could top your apple pie with apple pie ice cream...we won't judge you.
All the flavor of an apple pie without the hassle of making a crust or turning on the oven.
Photo by Max Falkowitz
Rainbow, a 1,700-pound Holstein cow, visited West New York’s Public School No. 3 with her dairy farmer Phyllis Semanchik, to promote a healthy, calcium-rich diet. In addition to the nutrition lesson, students also learned about life on the farm, including how to milk a cow, and what color Rainbow's skin is.
The event was coordinated by the school district’s food services director, Sal Valenza, and its executive chef, Kim Gray, through a partnership with American Dairy Association and Dairy Council. Valenza and Gray have spent the past few years revolutionizing the food practices in West New York’s public schools. Merging policy and education, they have attempted to form an interactive and nutritional food services curriculum centered on events like Rainbow’s visit.
Tired of serving bruschetta at dinner parties? Try this sophisticated apple paste and manchego tapa instead. Your guests will certainly leave impressed!
This apple paste, or dulce de manzana is a typical recipe from the northern part of Spain. This apple paste is similar to the famous quince paste, dulce de membrillo, a true staple food in many Spanish regions. Similarly, apple paste and strong cheeses go together like a horse and a carriage. Here, I have paired dulce de manzana with a hearty Manchego cheese.
Can't find buttermilk at the grocery store that your Thanksgiving recipe demands? Not a problem, because we have a buttermilk recipe for you. Homemade is always more fun, plus you can brag to your friends.
Back in the day, however, buttermilk was a different beast. Based on my reading, it seems the story is this: Raw milk was not churned right away since a certain volume of cream would need to be collected and the milk and cream needed time to sit and separate. Bacteria naturally found in the milk would multiply, the milk would sour, and the "buttermilk" that was left behind after churning was, as a result, not the same as what is left after DIY-ing your own butter from pasteurized and homogenized milk. And neither of these versions is the same as the cultured buttermilk sold commercially at your local grocery today.
The Boston Globe talked with Peter Lovis, owner of the 150 year old Massachusetts' cheese store, The Concord Cheese Shop. Check out the interview to find out what a pro cheesemonger thinks about chain grocery store cheese, cheesemongering as a new profession, and how he came to be owner of the time honored store.
Also be sure to attend the 3rd Annual Crucolo Parade at his store, where a 400 lb. wheel of cheese from a tiny village in the Trentino region of northern Italy, will arrive in a horse-drawn cart.
The success of Beecher's Handmade Cheese's first quick service store is making owner contemplate opening more locations. Kurt Dammeier says, "It turns out people want to eat cheese sandwiches." Yes Kurt, we most certainly do. We most certainly do.
Beecher's airport location offers a similar menu to its Pike Place café, although there isn't any cheese-making on the premises. Dammeier says the current line-up of soups, grilled sandwiches, breakfast strata and mac-and-cheese will soon be expanded to include "other healthy things which go with soup and mac-and-cheese," such as salads.