If you've already seen or tasted Sartori's new Peppermint BellaVitano cheese, chances are you won't be forgetting it quickly, and now the cheese belongs to a larger cause than just feeding cheese lovers. Sartori has announced that The National Breast Cancer Foundation will benefit from every sale of this bright cheese:
A true Sartori original, this unique artisan cheese is crafted by hand rubbing aged BellaVitano Gold with crushed peppermint candy. The peppermint gives the cheese a light kiss of sweetness and a bright pink hue that is sure to catch the eye, creating a unique cheese with a creamy, crumbly texture that starts with a subtle fruity note and ends with a tangy bite.
Sartori is honored to announce that a portion of all the proceeds of this exciting pink cheese will be donated to the National Breast Cancer Foundation, Inc.® in support of breast cancer awareness.
If this photo doesn't do it for you, than I don't know what will! Luxe Epicure was kind enough to share this recipe with the world this morning, and we're psyched about it. What do you think?
This warm recipe for Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis comes to us from South City Kitchen in Atlanta. From the melted goat cheese to the zesty tomato sauce, this dish is sure to satisfy your dinner cravings.
Earlier this year dust was raised in Washington state when Bellingham, WA locals began complaining about Canadians driving over the border to buy their milk at Costco. Why? Because it was cheaper in Washington than it was north of the border. Garth Whyte at the Vancouver Sun has some thoughts he's sharing on the situation:
Our dairy industry is stuck in the '70s. The world has changed a lot since then. People are on the move and that includes crossing borders and seeing first-hand how we fare compared with others. If milk is 50-per-cent cheaper at a U.S. Costco, people will find out quickly, and that applies to pretty much every consumer good out there. Nothing will stop us from finding out how much one litre of milk, a dozen eggs, or your favourite type of cheese costs in other markets.
This past year Americans drank less milk than ever before, and Time tries to nail down the reasons in this article, proposing that perhaps the welfare of the economy has an effect on milk sales, or that other beverages are more appealing. One thing is certain, breakfast is the milk meal:
Q: How do you like working in Studio City, on this lot and outside in the town?
MR: I love Studio City. If life could be like working on the Radford lot it would be heavenly. It’s so comfortable here. I get ready right there. I get dressed upstairs. I come down these stairs, I work right here. The farthest I have to go is the other stage for the Brinkley house. Then Artisan Cheese Gallery is in the neighborhood. Oh my God, those cheeses. They have a chocolate covered cheese. Did you know that? If you want to try it you should try it.
If you thought paying more than $10 for a wedge of cheese was a dealbreaker, what do you think of this epically expensive cheese plate presented at the Frome Cheese and Agricultural show in Somerset? All told the cheese, platter, accoutrements and accompaniments cost over £2,000 according to the Daily Mail:
For a cheese-lovers, a Somerset cheddar or a variety made from donkey milk may not hold as much appeal as a mature brie. But in fact both have found their way onto the world's most expensive cheese board.
It costs £841.10 and includes cheese made from Serbian donkeys, and a cheddar contained gold leaf and French truffles.
As fall approaches and the weather cools down a bit, fondue starts sounding like a mighty fine idea. If you're in the same mindset check out these great recipes from the folks at Huffington Post:
You know what helps us coast into a new, cooler season a little easier? Melted cheese. Melted chocolate. Steaming hot bowls of broth meant to gather around and cook stuff in. That's why, today, we're going to talk fondue party.
Fondue, as we know it, was invented by the Swiss, champions of all things melted cheese and chocolate. But we don't want you to limit yourselves to just traditional cheese and chocolate -- there are plenty of molten liquids to cook things in.
Switzerland's iconic Emmentaler cheese is struggling to stay on its feet, with prices in the gutter and commercially produced cheese vying for the upper hand. Julie Hunt at swissinfo has the story on proposed production quotas to curtail over-production and help the industry stay afloat:
The number of dairy farmers involved in the production of Swiss Emmentaler has declined. In 1990, there were 800 Emmental cheese producers in Switzerland. Now there are only 149 producing authentic Emmentaler AOC (Appellation d'Origine Contrôlée).
Emmentaler AOC dealers frequently order more from the cheese makers than they can sell, so the market is flooded and the prices offered by Swiss cheese handlers are often too low.
Born in Palestine, but now working in Kingsburg, California (in Fresno County), Abe Abuhilal takes great pride in his brand--Chateau Fresno Organics. The Kingsburg Recorder profiled Abuhilal, the impassioned cheese educator of local market lore.
"As an Arab we know the art of hospitality,” [Abuhilal] says. “I like to connect to the customer.”
His business, Chateau Fresno Organics, makes its cheese from 100 percent fresh raw sheep milk and include natural sea salt and French imported cheese cultures.
“Consumers want organic cheese,” Abuhilal says. “Our cheese is sold at Whole Foods market. They want our cheese. We are a small artisan cheese.”
Renee at Sweet Sugar Bean came up with a delicious and gorgeous use for your fall cache of mascarpone--a pumpkin tiramisu with candied pecans. It involves booze, coffee, cinnamon, and of course, cheese!
This year I switched up some of the ingredients and I'm really happy with the result. I brushed the lady fingers with a combo of rum and instant espresso. You could easily use just coffee or your favourite liqueur, or even a spiced apple cider if lots of kiddies will be eating it. I quite liked the espresso/rum combo myself. Grating fresh nutmeg into the mix made it super aromatic and tasting of Fall. The sprinkling of Skor bits and candied pecans was a spectacular finishing touch - and I have to say it's a wonder any of the pecans made it to the top of the cake because they are highly addictive - so watch out for ths