Thanks to a tip from The Rambling Epicure we were introduced to this recipe for Japanese cheesecake, posted by Just One Cookbook. It's lighter and fluffier than the cheesecake we know best, and it looks absolutely amazing. Give it a try and let us know what you think!
For someone who rarely bake a cake or any sweet desserts, I have a few reasons why I baked this Japanese Cheesecake (in Japan we call it soufflé cheesecake), not once but several times this past spring and summer.
Washington's dairy industry is bigger than you might think, ranking 10th in the country. Zurcher Dairy, near Basin City, does its part to pitch in:
At Zurcher Dairy, the milking machine pulses like a calf sucking on a teat, and the milk is vacuumed out, said Ed Zurcher. One cow can produce 7 to 8 gallons of milk a day.
And the cows want to be milked. Olivia Zurcher, 17, the couple's oldest daughter, said she's seen cows line up for milking about 30 minutes before their time.
"If they don't get milked, it hurts them," said Olivia, the first Mid-Columbia Dairy ambassador.
Things run like clockwork at the Tillamook cheese factory in Oregon, and the result is delicious cheddar cheese! Writer Jim Carper brings us on a tour of the factory in this great article. Check it out:
Dale Baumgartner has been making cheese for Tillamook for 44 years. Today he is the head cheesemaker, overseeing eight cooking vats (called double-O’s), each holding 53,500 pounds of milk. Inside, two agitators distribute annatto coloring and cultures throughout the milk. Tillamook worked with dairy scientists at Oregon State University to develop its own unique starter.
“Every tank of starter is its own little animal,” Baumgartner said. As the micro-organisms in the starter interact with the milk, the watchful eye of an experienced cheesemaker is required to fine-tune any adjustments that need to be made. This part of the process cannot be automated.
Despite this summer's drought, Wisconsin and Minnesota continue to rally in milk production, creeping up on California's production numbers in August. Check it out:
Milk production continues to improve in Wisconsin and Minnesota, where dairy farmers had a stronger August this year than they did last year.
Wisconsin dairy farmers harvested 2.3 billion pounds of milk last month. That was 5 percent better than in August of last year.
And in Minnesota, production totaled 753 million pounds, a 3 percent improvement
Seattle's got another grilled cheese truck, but this one has a sorcerous twist to it, serving up sci-fi themed sammiches that sound pretty dang delicious. Roll with Jen's got the story, let us know what you think:
I accidentally discovered the brand new Cheese Wizards parked outside Book Bindery and Wessco Blinds on Nickerson Street. I was actually on my way to scope out a biscuit truck on Nickerson, but had to pull over when I saw the two-toned yellow angular truck.
At Heartland Creamery, cheese is not the only mission. Through it's affiliation with Heartland's rehab facility, the creamery helps people rebuild their lives and recover from addiction. The Quincy Herald-Whig has the full story:
"I've had good jobs on the outside. I was a graphic designer," said one cheesemaker, who did not give his name. "My problem was alcohol, 10 years of alcohol addiction. I was going through all kinds of legal issues and came to a point I knew I needed a change in my life, a drastic change. I looked up online different places. This seemed like the right place for me."
He knew nothing at all about making cheese, but the graphic design work honed a fine eye for detail which helped in learning about milk and cheesemaking.
The drought has made life on the farm tough, especially if you're raising dairy cattle. Corn is expensive and scarce after the long, hot summer, but luckily there's a substitute, and it's called candy! All this sugary stuff is bad for us, but good for cows (in moderation, of course). Reuters has the story:
In the mix are cookies, gummy worms, marshmallows, fruit loops, orange peels, even dried cranberries. Cattlemen are feeding virtually anything they can get their hands on that will replace the starchy sugar content traditionally delivered to the animals through corn.
As writer and cook Rebecca Orchant points out in this mini homage, buttermilk is "having a moment." Everyone seems to be talking about it, learning about it, and trying to make it. The next step is cooking with it, and that's where Orchant comes in:
You probably thought eating cheese was an innocent affair, but it turns out you might be inadvertently showing your political cards in this particular tasting experience. Cheese specialist Lisa Hviding is offering a red cheese and a blue cheese to customers at the Park Hyatt in DC as a rough edible poll. We say taste them both to keep them confused. NPR has the story:
Options for Democrats: a blue cheese called Ewe's Blue and a cow's milk cheese from Lazy Lady Farm in Vermont named Barick Obama. (It's aged four to six weeks and has a "soft elastic body," according to the farm's website.) And for Romney supporters: Red Hawk, procured from Cowgirl Creamery, a washed rind cheese that has a reddish-orange tint to its rind.
Nick Chipman's got his finger on the state fair food pulse, and he's betting that fried nacho cheese will reign as supreme new fair food by the end of this year. He's gone so far as to make it himself. Are you intrigued?
It seems like each year at state fairs across the country there's that one food that everyone is talking about. Last year it was deep fried butter. The year before that? A burger that utilized a Krispy Kreme doughnut as a bun. What will next year's big hit be? I'd like to nominate deep fried nacho cheese as an early front runner. I know that initially it may sound a bit ridiculous, but bear with me here.