Congress has failed to pass a new farm bill, leaving the old one to expire and put some serious pressure on small dairy farmers.
Many dairy farms were already struggling with low milk prices and high fuel and feed costs as the worst drought in decades dried up grazing land and pushed up the price of hay and feed. Dozens in states like California, the nation's leading milk producer, have filed for bankruptcy.
Artisanal cheese and wine is an old, yet booming business in central Massachusetts. Thanks to the hot local food scene, a new edition of Massachusetts Wine & Cheese Trails has been launched, with 29 wineries and 18 cheesemakers opening their doors to visitors from across the country.
The Central Massachusetts trail, where blue highways are about as fancy as the roads get, makes a good, if long day trip from Boston. The country roads look little changed from the horse and buggy days, a reminder that the orchards and dairy farms of the Massachusetts heartland have fed the Bay State for centuries.
Photo by David Lyon for the Boston Globe
With Halloween right around the corner, who doesn't want to see cheese-eating monsters? Well, maybe the woman in the ad...
We're at a loss for words of how to describe this new ad spot by France's Interprofessionnel de l'Économie Laitière, an organization that brings together leaders in the French dairy industry.
There's a monster that eats people. It likes cheese better. It's somewhat terrifying. However you slice it, this ad is certainly an odd way to sell cheese.
Grilled cheese franchises and food trucks seem to be popping up everywhere these days, but many argue the simple sandwich is one better made at home. Either way, we're always down for melty, cheesy goodness here at culture!
The formula of speedy service, customization, and high quality practiced by fast-casual restaurant leaders Chipotle and Panera Bread is already being widely applied to better burger chains and upscale pizza franchises. Lately, the next hot menu item being given the Chipotle treatment at restaurants, mall kiosks, and food trucks around the country is the classic comfort food, grilled cheese.
Cream cheese via a straw? There couldn't be a better audience to taste test this Pumpkin Cheesecake Milkshake than the culture crowd. Blend it up, and let us know what you think.
We know a few people who have a serious weakness for once-or-twice-yearly slices of pumpkin cheesecake, so we decided to capture that flavor in drinkable form. This shake has a mellow pumpkin flavor, spiced with a pinch of cinnamon, and the addition of cream cheese makes it tangy and extra creamy.
When Risotto Met Pumpkin Pie: now that's a romance worth watching...I mean, tasting. Thanks Spoon Fork Bacon for sharing this must-try seasonal Risotto recipe.
I love pumpkin almost as much as I love risotto….almost. To me pumpkin is something that’s completely underrated. Sure, there’s pumpkin spice lattes (totally yum) and pumpkin pie (again, yum), but there’s so much you can do with pumpkin that I want to see done more often, like maybe pumpkin ale beer brats?…roasted pumpkin hummus?….or even baked pumpkin chips?! Today we’re sticking with pumpkin risotto and topping it off with seared scallops (light and sweet to compliment the pumpkin flavor) and a confetti of candied pancetta (because confetti is fun and candied pancetta is awesome).
The folks here at Culture are all about homemade ice cream which is why we were so excited to stumble upon this Olive Oil-Saffron with Burnt Orange-Caramel Swirl flavor. Stefani McGuiness submitted this heavenly recipe to FOOD52's best homemade ice cream recipe contest. It's clear why it was a winner.
On her journey to preserve a Monmouthshire farm, Kate Humble learns the craft of sheep's milk and cheese from a neighbor.
I drove to their farm early one Sunday morning for my first milking lesson, and met Joe and his gaggle of sheepdogs in the yard. 'The thing is,’ he explained, as we walked to the shed, 'sheep’s milk is much higher in solids than either cow or goat’s milk, so you can make more cheese with less milk. We have only five ewes at the moment and between them we get about 25 litres of milk a week, but that produces twice as much cheese as 25 litres of cow milk, so financially it makes a lot of sense.’
If you are a devoted red wine lover, say,…..a Cab lover, and you need yourself a good cheese to pair with your heavily fruited, perhaps a little tannic, oaked bottle, this post is for you.
If you are in Oregon, and craving thirty-one different flavors of ice cream, we have found the spot for you! Tillamook Ice Cream offers every single one of their flavors in one bowl for only twenty-five bucks. The "Ice Cream Adventure" is also served with a song.
Yes, our giant bowl of ice cream drew a few stares and questions. And we couldn't convince young Brandon Kilian to cut out of work early and help us tackle the project. But we persevered in the name of Serious Eats, tasting each and every flavor