Jesse Werner is the young cheesemaker at Plymouth Artisan Cheese in Vermont, and he runs a tight, historically accurate ship. Coming off a second place ribbon at the ACS conference in Raleigh earlier this month Plymouth Artisan Cheese scored this great profile in the Boston Globe:
“I was excited about the possibilities,” says Werner. Nothing in the rental agreement stipulated that the cheese needed to be historically accurate, but Werner made that part of his mission. “Coming in, I really wanted to re-create that early cheese from 1890, to abide by the recipe and try to reposition and rebrand Plymouth cheese,” he says.
Two years old and working on their second location, The American Grilled Cheese Kitchen in San Francisco beat out over 70,000 small businesses from around the country in the Mission: Small Business competition. The Huffington Post's Aaron Sankin profiles The American and the American love of cheese.
It's an objective fact that people love cheese. But until now, we weren't quite sure how deep that love really ran.
On Tuesday morning, San Francisco's foremost cheese purveyor (of the grilled variety), The American Grilled Cheese Kitchen, became one of a dozen small businesses from around the country to win the Mission: Small Business competition.
Although milk prices have risen slightly, grain prices remain too high for many dairy farmers in California to hold onto their farms. AgAlert author Ching Lee asked local farmers, accountants, and dairy economists about the future of dairies, their banks, and their customers.
Just in recent days, [dairy farmer] Joaquin Contente said he learned of at least 16 dairies within five miles of his operation in Hanford that have shuttered their doors or are in the process of doing so. He noted that while a good portion of those dairies were "at the end of their financial rope," others calling it quits are just fed up with the business and want to get out before they lose all of their equity.
"They don't see any light at the end of the tunnel, and I don't blame them," Contente said.
Beecher's Handmade Cheese took the Best of Show ribbon at the American Cheese Society Conference in Raleigh earlier this month for their Flagsheep, a cow and sheep's milk blend. Florence Fabricant at the New York Times took note:
Flagsheep, an aged mix of sheep’s and cow’s milk that comes from Seattle in tall 16-pound clothbound cylinders, beat out 1,710 other cheeses at the event in Raleigh, N.C. It has a richly grassy aroma and flavor, and a firm texture that suggests Cheddar. And what has the folks at Beecher’s especially proud is that it was made with pasteurized milks. (Pasteurization kills some beneficial bacteria that could enhance aging and the quality of the cheese.) “It’s a testament to the cheesemaking that a pasteurized cheese could win,” said Elena Santogade, the company’s lead cheesemonger.
Shredded cheddar cheese, pecans, a buttery shortbread crust - this pecan cheddar shortbread recipe is all of those things. This recipe calls for a creole kick with cayenne pepper and Cajun seasoning. Try baking some of your own to get a homey classic with a spicy twist.
Admit it, the concept of this sandwich has your little hungry heart beating with joy! Say no more, and give this recipe from Food52 a shot. We suspect you won't be disappointed:
"Sandwich" really does not apply here. The very word conjures up rules about crusts, watercress and cucumbers.
When you take a buttermilk waffle and make it into a Buttermilk Black Pepper Bacon Waffle, then you coat it with butter, grill it in a pan and melt a half cup of cheese between those two slabs of bacon-y waffle divot-ed goodness... that my friends is a SAMMICH
Sheri LaVigne, owner of the Calf & Kid in Seattle, has a lot to say about cheese (she's also got a cheese tattoo, which is pretty cool). Tiffany Ran at the Seattle Weekly blog sat down with Sheri to ask some great questions:
There are many people who have personal preferences with cheese. Do you try and push them beyond their comfort level?
We definitely feel people out. Usually people are pretty forward with where they're at. I've had somebody come in who was like, "I like Tillamook Cheddar and I haven't really had anything beyond that." So we'd be able to offer them this amazing cheddar from Vermont, which was similar to Tillamook but has a lot more flavor and is a little more bold.
Over the weekend China celebrated it's first ever dairy cow beauty pageant, and brought in some bikini-wearing models to spice up the...field. The human models sparked controversy, looking uncomfortable and out of place. Plus, some noted, they drew the eye away from the cows - the true beauty queens at this event. The Wall Street Journal has the story:
Designed to promote the dairy industry of Shanyin County in the central Chinese province of Shanxi, the weekend contest pitted more than 200 cows against each other based on looks, milk and pedigree.The concept is a strange one even for a country with more than its fair share of mystifying events. But it’s the eight bikini models hired for the bovine pageant – and made to pose awkwardly next to, and even milk, the cows – that has churned the controversy.
Russia is frowning on Ukrainian cheese once again. After rigorous testing, 39 tons of Ukrainian cheese was deemed unfit for sale to the Russian public due to sanitary issues. Still more is undergoing testing, while Ukrainian companies struggle to fix issues:
According to the Russian Federal Consumer Rights Protection and Human Health Control Service, 29 samples of cheese produced by four Ukrainian enterprises are undergoing the laboratory study now.
In addition, in June 2012, the Russian Federal Service experts found numerous violations and irregularities in the cheese products produced by the Lozovsky Milk Factory LLC (Ukraine).
It is noted that the Lozovsky Milk Factory developed and presented the action plan on combating the identified violations. Upon review of the plan, the Russian Service sent back its comments to the plan as it did not include all the activities required to combat the violations.
Happy September kids, don't forget your crayons...I mean string cheese. That's right, Kraft has made string cheese look like crayons just in time for back-to-school shopping. What do you think, appetizing or not so much?
According to Marlene Sawhney, associate brand manager, Cheese Marketing, Kraft, the promotion is targeting “a mom of 6- to 12-year-old children who raises them to become well-rounded adults. Crayola focuses on unleashing a kid’s creativity for them to grow up and inspire the world. Since Kraft and Polly-O String Cheese are wholesome snacks that kids love, mom feels that it helps them teach their children how to make smart decisions.”