Cheesepalooza is a yearlong series of home cheesemaking challenges started in Alberta, Canada by a group of cheese lovers who have pledged to make a different type of cheese every month of the year. Mary Karlin's book Artisan Cheese Making at Home is the group's guide. The Edmonton Journal has the story:
Though it sounds like it could be an intimidating project, Treuer emphasizes that wannabe cheesemongers can set themselves up with sup-plies they probably already have at home, supplemented with a few items from the dollar store. Another $50 worth of food supplies will get you started.
Earlier this summer in Raleigh, NC, 150 people from all over the country took the first ever Certified Cheese Professional Exam. The long-anticipated results are finally here, and it looks like the vast majority passed with flying colors! Click through to see a list of all the cheese professionals that passed the exam:
ACS is pleased to announce the inaugural class of ACS Certified Cheese Professionals™. This elite group of 121 individuals passed the Certified Cheese Professional™ Exam administered on August 1, 2012 in Raleigh, NC. In doing so, they demonstrated a high standard of comprehensive cheese knowledge and skills across a range of subject areas.
As far as we're concerned, it's always a good time for goat cheese, but figs have a shorter season, so take advantage this year by preparing these eye-catching and mouth-watering mini tarts from Tartelette. You can choose to make the crust gluten-free or gluten-full and you can use whatever variety of figs you prefer.
Nettle Meadow Farm's Simply Sheep cheese is the subject of
Cheese and Champagne's latest blog post, and with good reason. A semi-aged, 100% sheep's milk cheese, this is a must try for any cheese lover, or so sayeth Cheese and Champagne:
I popped into the Cheese Shop at France 44 last week expecting to pick up a wedge of my beloved Kunik when a sister cheese caught my eye. “Simply Sheep” read the label, and it wasn’t lying. Inside the plastic wrap, underneath the familiar Nettle Meadow Farm label, huddled a bloomy, busty button of 100 percent sheep’s-milk cheese. Did you expect me to pass this up?
Deb of Smitten Kitchen has crafted a delicate yet delectable custard. Her recipe was inspired by Julia Child and perfected by adding additional butter and topped with blueberries. Give it a try at your next dinner party.
To wit: Custard, or pastry cream, is a pretty big deal in my family. My mother and sister especially consider it among the dessert greats, whereas others mostly look at it as just an element of grander things. It’s the filling of cream puffs and eclairs; it forms a delightful layer underneath freshly sliced strawberries or an artful arrangement of stunning fruit. Sometimes, it separates cake layers, fills the hollows of doughnuts and Boston Cream Pies, too. But it rarely gets its own day in the sun — or you know, single serving bowl with a spoon — and my sister thinks that it should.
Minnesota casino Black Bear has set the Guinness World Record for largest burger, with this giant bacon cheeseburger measuring 10 feet in diameter and weighing in at 2,014lbs. This mammoth piece of meat took four hours to cook, and required a crane to flip:
Guinness Records representative Philip Robertson verified the record for biggest burger. He called the feat a result of "remarkable teamwork" and said the burger "actually tastes really good."
Black Bear's burger included 60 pounds of bacon, 50 pounds of lettuce, 50 pounds of sliced onions, 40 pounds of pickles and 40 pounds of cheese.
Score one for government transparency: after much prodding, the President, in cooperation with Assistant Chef and the Senior Policy Advisor for Healthy Food Initiatives Sam Kass, has released the recipes for White House Honey Ale and White House Honey Porter. The beers use honey from the White House's own hives, and may very possibly be the first alcoholic beverages ever brewed on premises:
A complete guide to choosing the right cheese for your fondue!
The point is, it’s nearly impossible to live in Canada without forming an opinion about one of the world’s first and most successful convenience foods. In 1997, sixty years after the first box promised “dinner in seven minutes — no baking required,” we celebrated by making Kraft Dinner the top-selling grocery item in the country.
This makes KD, not poutine, our de facto national dish. We eat 3.2 boxes each in an average year, about 55 percent more than Americans do. We are also the only people to refer to Kraft Dinner as a generic for instant mac and cheese.
These mini tarts made with fresh peaches and mascarpone might steal your heart. Or at least a glance of yearning. Because really, they look irresistible.
When my sister and I were little, my mother would often make jam tartlets with us, using her collection of tiny stainless steel tart molds -- in diamond, oval, triangle shapes. For this challenge against Amanda, I decided to create a hybrid of these jam tartlets and the classic fresh fruit tarts you see at good French patisseries (and which I made countless times at culinary school). I incorporated some ground almonds into the crust and Instead of pastry cream, which would have been too sweet with the jam, I dolloped on some mascarpone, and finished the peaches with a light glaze, all French-like.