Eleanor Gale, the last-known traditional Cambridge cheesemaker, has passed away and her cheesemaking endeavors will sadly not be carried on. One of her specialities was Cottenham cheese, a soft cheese said to resemble Camembert.
Her husband Bob said: “She was skilled and knowledgeable and her cheese-making demonstrations were very popular and well attended.
“She was often called by the local BBC radio station for advice on cheese and dairy products, and even made a television appearance making cheese for the chef Brian Turner.”
In the wake of super-storm Hurricane Sandy, many New York City cheesemakers are still in the dark. Matt Spiegler reports on the Big Apple's state of cheese affairs, and here at culture, we send our well wishes to all those affected by the storm.
Today, while riding around Manhattan on my bike (my day job, located near Astor Place, has been closed as well due to the power outage), I stopped by multiple cheesemongers to see if they were open. As the pictures above show, the story was mostly one of shuttered gates and darkened windows, cheese which had to be emergency-transported to alternate locations or stock spoiled and thrown away. From Saxelby Cheesemongers to Bedford Cheese Shop, Beecher’s Handmade Cheese to Artisanal to Lucy’s Whey, the business of cheese, as with many other businesses, is on hold until the lights come back on.
In an effort to attract more people to the fair, the first annual Pride of NY Wine and Cheese Competiton will be held during next year's Great New York State Fair festivities. Got some ideas on how to run the competition? Send 'em their way, at firstname.lastname@example.org!
Aubertine says that since the New York Wine and Grape Foundation's creation in 1985, the wine industry has become one of the state's fastest growing industries in the agricultural and tourism sectors, generating more than $3.7 billion annually.
Cheese is also a significant industry in the state. Aubertine says New York ranks fourth nationally in cheese production and leads the nation in the production of cream cheese and cottage cheese.
What goes better with pecan pie than pecan pie? Top your Thanksgiving pastry with this rich ice cream, and you'll be in nutty, salty-sweet heaven.
Let the ice cream base firm up in the freezer for a few hours before adding the swirl, otherwise the swirl will integrate too much into the base and sink to the bottom of the container. When adding the swirl, fold it in just enough to distribute with a large spatula or spoon.
Photo by Max Falkowitz
Chipotle, the recently-famous fast food burrito chain, will begin serving craft beer in certain Chicago locations. Most restaurants already offer big-name brands such as Corona and Dos Equis, but now 15 of Chipotle's restaurants in Chicago will serve two beers by 5 Rabbit Cerveceria, a Chicago-area microbrewery.
Here's what's on the menu: a simple golden ale called 5 Rabbit, similar to Corona, and 5 Vulture, a dark ale brewed with chiles and spices not unlike Negra Modelo.
There are plenty of exciting choices when it comes to fall cheese, and Spanish cheese evokes both the colors and flavors of fall.
Spanish cheeses take their color from spices like paprika, the source of Ibores’ rouge coat, and sometimes olive oil, which lends the surface of Mahon its characteristic dark gloss. Cheesemakers rub these ingredients into the rinds as the wheels age, a process that adds flavor – not just to the surface, but also to the paste as the spices slowly penetrate to the core.
Photo by Tenaya Darlington
Homemade marshmallows are a great dessert, especially when they're dipped in chocolate. And coated in pretzels. And made with beer. Want one?
Making them ourselves proved to be something of a challenge. To get a real beer flavor in the marshmallows, we decided to use a rich chocolate-y stout, let it go flat to get all the bubbles out, and then add it to both the marshmallow bloom and the sugar syrup. You could substitute any favorite beer in place of the stout, though we'd stay with something malty.
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Photo by TheKitchn
Rather than assault your taste buds with seriously assertive Pepperjack, why not choose a condiment that packs both heat and flavor, and pairs beautifully with your sharp cheese?
I’m only going to tell you this once: there are 3 spicy condiments that you can pair with sharp cheese, and they’re way better than pepperjack. Yeah, go ahead and breathe. It’s hard to hear.
My beef with pepper jack is this: you can’t taste the cheese. It’s like chewing spicy gum. If you want to enjoy cheese and spice together, the two should compliment each other. Teamwork, folks.
Photo by Madame Fromage
We can all agree that butter is great, but what distinguishes different kinds? The bloggers at Formaggio Kitchen have the lowdown on the creamy dairy staple.
One of the most critical differences can be whether the butter is made in the European style. European butter is typically made with cultured cream which means it sits for some hours before churning. This allows the butter to ferment slightly, lending it a slightly tangier and nuttier flavor profile.
Photo by Formaggio Kitchen
Here at culture, we love handmade sodas, especially when paired with cheese. If you can't get to an artisan soda shop, these five DIY soda recipes are perfect to enjoy with your next cheeseburger.
Cheeseburgers and soda—what a classic pairing. Cola, root beer, and ginger ale are some of our favorites for washing down a juicy cheeseburger. If you love soda, try making a batch at home!