With the upcoming holidays, the cheese plate is something you'll be seeing a lot of. Thankfully, Laura Werlin, the James Beard Award-winning author of five books on cheese, has some tips to make your curd selections stand out from the crowd.
Whether she's expecting six or 60 guests, she'll offer the same number of cheese types—five to seven. "If you have too many types, it's a feast for the eyes, but less so for the stomach because it's confusing," says Ms. Werlin. "Your guests are not going to remember one of them."
Oregon State University's new cheese plant is rolling out its debut curd this fall, a mild alpine cheese aptly named "Beaver Classic."
The college creamery is a hallmark of many land-grant universities in the U.S. It gives students hands-on experience, provides food safety and production training to state businesses, tests products and flavors, and provides the campus (students, staff and alumni) with a healthy supply of milk, cheese, butter and most importantly, ice cream.
Photo by Lynn Ketchum/OSU
These goats are totally digging this empty wheelbarrow, and we are totally digging yet another cute animal video. This comment from YouTube pretty much sums it up:
I was watching this thinking how animals get easily entertained. Then I realised that I just spent 2 minutes watching goats on a wheelbarrow...
Wisconsin cheesemaker Cesar Luis of Cesar's Cheese is sporting some serious school spirit for the University of Wisconsin Madison -- he's dyed his cheese curds red and white, the official school colors! And man, is that red milk creepy...
Here's Cesar mixing and adding his super secret red recipe to turn the milk blood red -- rumor has it a few visitors to the cheese making viewing window at Sassy Cow Creamery were a bit horrified to see red in the cheese vat, until they found out they were to be turned into red and white cheese curds for Bucky's big game.
Photo by cheese underground lady
Simple, sweet, light and lemony.
LCC's culinary mastermind Jacquelyn Buchanan shows us how to make some easy, cheesy tarts with lemon curd and chevre. The recipe is great because you can make your own curds and shells, or do what I do, and make a run to Trader Joe's for a little help!
Casein isn't cheese, as J. Brad Hicks described it. Instead, it's the stuff that makes cheese happen. If milk is the liquid and cheese the solid, casein is the stuff that facilitates the transition — the casein in milk clumps together and solidifies into cheese.
So, in a way, Aralac really was cloth made from cheese. During World War II, when wool was scarce, it made a lot of sense to buy Aralac — which was significantly cheaper and easier to get a hold of.
Camel milk has been enjoyed by Bedouin citizens for centuries, and an Emirati entrepreneur has taken it upon himself to revive the tradition. He is now offering the milk in the lattes and cappuccinos at his cafe.
Earlier this month, he launched Camellos -- a brand name for his products derived from the Spanish word for camel.
"Camel milk has been around for centuries and I wanted our younger generation to start drinking it again," Jassim Al Bastaki, the cafe owner, said. "From here came the idea of mixing it with modern drinks."
In this recipe, the classic pairing of pears and blue cheese is transformed into a warm, comforting fall dish, and if you've read through our fall issue, you know soup is always better with cheese! A creamy, potent blue works best here.
The flavor of the pear is delicate, almost haunting, and leaves you going "what on earth is in this?" until the pear-ness of it asserts itself at the very end. Then, because I love pears with pancetta and blue cheese, I decided to throw a bit of those on top. Wow! They really made the soup, especially the blue cheese.
Photo by James Ransom
Are you ready for the biggest Italian dinner to ever grace the country? Using social media and other tools to spread the word, Parmigiano-Reggiano promoters are attempting to get everyone in Italy eating the same (cheese-centric) meal at the same time.
Organizers say the dinner is designed to promote the revitalization of the Parma region. Cheese producers there are still struggling because earlier this year, a series of earthquakes toppled shelves containing millions of dollars worth of the cheese, aged for two years in giant, five-story buildings.
Gregg L. Engles, the pioneer of America's dairy consolidation, is stepping down as the CEO of Dean Foods, whose brands include the big names of Garelick Farms, Land O Lakes and Horizon Organic.
These days, however, as he prepares to step aside as chief executive of Dean Foods, Mr. Engles, 55, is perhaps better known for his paychecks, which continued to be hugely generous even as his company’s fortunes tumbled.
The Motley Fool noted in March that he had averaged $20.4 million in compensation over the previous six years, while Dean’s stock fell 11 percent a year, on average. Forbes ranked him among its Worst Bosses for the Buck in 2011.
Photo by Wade Rackley for The New York Times