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.
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!
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
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.
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.
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.
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."
Tillamook Cheese Company's head cheesemaker Dale Baumgartner, has been a dairy man his whole life, and the quality of the cheese shows it. He's gearing up for grilled cheese month, as we all are, and was happy to answer some questions about how cheese fits into his daily life, as well as his sandwiches:
How long have you been making cheese and what did you do before this career?
Before being a cheesemaker, I worked on my dad’s farm where I milked 28 cows both morning and night. I’ve been making cheese for 44 years! I started with the Hebo Cheese Association in Hebo, OR. Hebo was one of 13 small cheese factories that consolidated to be part of the Tillamook County Creamery Association. That was a long time ago though – I’ve been with Tillamook since 1969 and have been the head cheesemaker since 1995.