Jay Furst dissects cheese curds in this column, down to how to cook them, where they come from, and where the best places to eat fried cheese curds are. There's no kidding around in this manifesto, so look sharp and absorb the wisdom:
What makes Four Stars-caliber curds? Steve Lee, who owns Beer Bellyz in Rochester, says it's all in the cooking. "The biggest thing is to not overcook them," Steve says, and I agree — I had some curds at an unnamed bar this month that were as hard as golf balls.
Beer Bellyz, which is better known as a lively bar with some of the best volleyball action in town, is one of the August Four Stars winners, along with Glynner's Pub in Rochester, the Pickle Factory grill in Pepin, Wis., and the Olde Triangle Pub in Wabasha.
Once again Food52 is fulfilling our cooking and eating needs with this great appetizer or side dish recipe. The best part is that these pinwheels look fantastic AND taste great. Always a plus:
A potato ricer is indispensable here. If using a protein other than pepperoni, saute it first. And definitely follow step 3 instruction to roll the puff pastry into a uniform rectangle. You want to make it less than 1/4-inch thick so you can get all those lovely fillings spread even wider. The great thing here is that hot is great, and room temp is lovely. In other words, you don't need a chafer to serve them! - boulangere
The results are in the for the Big E Gold Medal Cheese Competition, with Grafton Village Cheese Company nabbing Best in Show honors for their Naked Cheddar. Close to 150 New England cheeses were entered into the competition, and judging took place Friday August 24th. Vermont Farmstead Cheese, Cabot Creamery, Pineland Farms, Vermont Butter & Cheese Creamery, and The Cellars at Jasper Hill were just a few of the gold medal holders at the end of the day.
Born in Buffalo, NY with dreams of moving to France, cheese monger Jill Forster shares why it's wise to age cheese and folly to freeze it in this interview with Jane Kwiatkowski of Buffalo News.
Jane: How many different cheeses are there?
Jill: I can't even count. There are new cheeses being invented every single day. There's a new one in Vermont from the Cellars at Jasper Hill. They're in the process of developing it, and it's called Conundrum [Project], a washed-rind cheese - brie style. It's very aromatic like limburger. Limburger is probably one of the rankest smells ever.
Deep-fried cheeses have circled back from tasteless to tasty. This article from The Sydney Morning Herald features reader-submitted suggestions for frying cheese and resisting the taste police.
‘‘Deep-fried camembert tasteless? To someone with no taste buds, maybe!’’ a reader from Brisbane protests.
Fried cheese has its place, insists another: ‘‘Whenever we have some cheese in the fridge that looks in danger of not being eaten before its use-by date, my wife will roll it around in breadcrumbs and fry it up with some herbs and spices. Guaranteed to be gone the same day.’’
Shahzad Iqbal is a Pakistani pioneer who has dedicated his life and money to improving Pakistan's dairy industry, currently in shambles. Although the country has a large dairy cow population, the animals' milk yield is very low - a situation Iqbal hopes to improve with good breeding:
If Iqbal and his comrades can succeed in their mission to overturn centuries-old practices and introduce modern techniques, they could open the door to a revolution in the livelihoods of millions of impoverished farmers.
The dismal state of the dairy industry is a striking example of Pakistan's habit of missing opportunities throughout a 65-year history tainted by military coups, political infighting and a form of crony capitalism that has stifled entrepreneurship.
With 63 million cows and buffaloes, Pakistan has one of the world's biggest herds, but it cannot export milk because the animals' yields are so low.
Farmers for Action (FFA), a group of dairy farmers in the United Kingdom, have capped a summer-long campaign by issuing an October deadline for food processor Muller UK to offer competitive milk prices. FFA set the deadline with the approaching winter in mind, claiming that without pricing adjustments, their members will struggle to remain solvent through the season. The two sides began negotiating after FFA staged several blockades of Muller's processing plant in the small town of Market Drayton. BBC News offers an update on the situation.
A spokesman for Muller, which also owns Robert Wiseman Dairies, said, "We believe that it is time to start to move on from what has been a very difficult period for the dairy supply chain and we welcome discussion which helps to achieve this end."
We're all familiar with aged cheese, but anything older than 15 years is a dinosaur in cheddar terms. Or so we thought...Cheese Underground has the skinny on a 28 year old cheddar that was recently discovered in Wisconsin. The cheese will be sold at $60 a pound at the Wisconsin Cheese Mart in Milwaukee:
The 28-year-old Cheddar is crafted by Ed Zahn, long-time cheesemaker at County Line Cheese in Oconto. A back injury in 1989 forced him to retire from cheesemaking, so Zahn decided to run a retail cheese shop instead. This spring, Zahn decided to retire for good. While sorting through the store’s inventory, he found a big surprise: many blocks of cheddar that were more than 20 years old. Zahn had made this cheddar at County Line in between 1984 and 1988.
Beignets in any form are a crowd pleaser, but these are especially delightful with their blue cheese and tomato filling. Simmer Till Done gives us step by step instructions to make these tasty treats"
I’m certain that if grandma were alive and food blogging, it would go something like this:
So, Cherry Tomato & Maytag Blue Beignets. What? Sounds fancy. Sounds like a lot of fat. If you don’t want fat, don’t eat it. Tomatoes, I like tomatoes. Not too many tomatoes – heartburn. You don’t have heartburn? Good for you! Eat the tomatoes.
Spabettie is celebrating National Goat Cheese month by using her own, homemade goat cheese in all kind of fabulous recipes. Like this cherry and goat cheese tart, for example, which looks pretty amazing:
I spared a precious few cherries from my dwindling stash. Yes, I only have two containers in the freezer, and, well, a pretty large container of dehydrated. The summer of cherries is almost over. Only a few recipes left.
It is not an accident that I chose to make my own goat cheese during August – which is National Goat Cheese Month. We are going to be celebrating every day until September. and then some.