To make the crepes: In a large bowl, mix eggs, water, crème fraiche, and butter using a handheld mixer. Add flour and salt and mix until fully incorporated and smooth.

Refrigerate the crepe batter for 1 hour to allow the bubbles to subside so the crepes will be less likely to tear during cooking.

In a non-stick crepe pan over medium-high heat, pour just enough batter to barely coat the bottom of pan (tilt it to swirl the batter around). Cook briefly, until bottom of crepe is lightly browned with golden brown spots; flip crepe and finish cooking. Place crepe on a dinner plate and repeat process until all the batter is cooked.

Photo by Rebecca T. Caro

Noelle Carter shows us how to make "quark," a creamy, fresh cheese that's surprisingly easy to create at home:

[T]he most basic method actually made for the best flavor and texture. What's more, I didn't even need a thermometer.

I took a couple of batches over to Norbert Wabnig, the Austrian-born owner of the Cheese Store of Beverly Hills, to see what he thought. He took one bite, then eagerly took another. "This is better than what I carry at the store," he said, wanting to know my secret.

It's nothing, really - just a cheese recipe so simple even a beginner like me couldn't mess it up.

Click here for the recipe


Photo
 by
 AngieD.


Enter your unique and delicious grilled cheese recipe for a chance to win an all-expenses-paid trip for two to New York City, in addition to other cheese-related prizes.

All it takes is submitting the recipe for your masterpiece then crossing your fingers and hoping for the best. May the tastiest and most unique grilled cheese sandwich win. Good luck!

Read more here
Photo
 by
 Mr. T in DC


Ed Rendell, the former governor of the cheese steak mecca, backed out of a news business investment in order to purchase this famous shop, which he frequented over the years.

"The news business is interesting, but I decided to follow up on a deal that was even closer to my heart,” Rendell said, “and my stomach.”

Rendell faced concerns that he might seek unpopular changes at the 80 year-old establishment – he’s noted for preferring extra onions – concerns that he sought to assuage by signing a pledge

Read the full story here

Photo
 by
 Alan Turkus


Parmesan.com marks the launch of the "Don't be Fooled Campaign" promoting the one true Parmigiano Reggiano over all imposters. Check out their Facebook page to enter the sweepstakes and win an Italian specialty gift package:

To enter the sweepstakes, please visit Parmigiano Reggiano’s Facebook page at http://www.facebook.com/parmesanfans. Participants will watch a 30 second YouTube video and fill out a form to qualify for the sweepstakes. The video portrays a baby, who when shown various types of cheeses, isn’t fooled by the other cheeses. Even a baby knows – and prefers – the only Parmesan.

Comté crisps are the perfect accompaniment to a steaming bowl of vegetable potage, or thick soup. This version gets whizzed together in less than thirty minutes. Dunk a Comté crisp into the soup, take a cheesy bite, and welcome to heaven!

Preheat the oven to 450°F. Line a large baking sheet with aluminum foil.

While all seems well on Calke Abbey Farm in Derbyshire, England - where lambs are skipping about - Sally Pepper, a correspondent for the BBC, reports on growing concern among farmers about the recent discovery of the Schmallenberg virus in the area.

Sally Pepper has visited Calke Abbey in Derbyshire to see how lambing is going during an uncertain time for farmers.

Cases of the Schmallenberg Virus, which affects sheep, cattle and goats, have been reported throughout the UK.

Check out the video report here

Last Sunday, Fair Food and the Pennsylvania Association for Sustainable Agriculture hosted the first ever Philly Farm and Food Festival. The event received over 3,000 visitors who were eager to support locals farmers, learn more about sustainable food practices, and enjoy great products.

Goods ranged from cheese, artisan chocolates, and apples to cookies, whole wheat breads, fruit and berry preserves, honey, and humanely raised meats. There were also fresh flowers and plants, soaps, shampoo, and cleaning products.

Read the full story on the event here.

Photo by Richard Kauffman

A decadent grilled sandwich with three types of cheese: one for texture, one for saltiness, one for aroma, and all for flavor. Cranberry walnut bread bookends this gift to your mouth.

"A centerpiece to our long running Grilled Cheese Night, the Oaks Grilled Cheese was designed to evoke the best in this traditional sandwich by giving the right amount of gooeyness, sweetness, and sharp delicious flavor. This is one of the best sellers on our menu!" says Greg Morris of The Oaks Gourmet.

Preparation:

The "Happy Cow" ad campaign in California, which is sponsored by the Milk Advisory Board and California Department of Agriculture, has recently come under scrutiny from PETA (People for the Ethical Treatment of Animals). PETA has sued both parties claiming that they need to prove that California cows are truly happy before they can continue running the ads.

"The milk advisory board continues to tell consumers about the great standards of care that cows receive," said Martina Bernstein, senior litigation counsel for PETA. "There has been absolutely no evidence to that fact. If they have this evidence, they should be required to show it."

Read the full story here.

Photo by Bob Jagendorf