The Illinois State Fair is showcasing the dairy art of Sharon BuMann, butter sculptress extraordinaire, who is still in the process of carving a giant block of butter into a "butter cow." This year fairgoers are able to watch the artist at work as she puts in the last few hours:
“I thought it would be a fun idea,” said Sharon BuMann, who has been sculpting Illinois’ Butter Cow for the past decade.
She’s already put about 40 hours of work into the cow, including one all-nighter.
Not that that’s anything unusual.
“I usually pull at least one all-nighter before the cow’s completed,” she said.
Although dairy companies in the UK have called off the milk price cuts that were originally scheduled to go into effect August 1st, dairy farmers are still hoping for more changes in the future:
Sarah, 36, who has a contract with Robert Wiseman Dairies, added: “The aim of the dairy coalition now is to get the remaining retailers to give the same commitment.
“We’re only half way through the battle. There is still no future in the dairy industry with the prices we’re being paid.
“At the end of the day we’ve got to find an income for our family.”
If there were desserts competing for the title "chic," we would nominate these cupcakes. We think they'd be a great idea for a wine-lover's birthday or as an engagement party gift. Of course, you could always make them for yourself.
The flavor of this cupcake is hard to place. It's different and unexpected. Once I tell you that it's a Riesling cupcake, it all makes sense. You notice the familiar floral notes and mild sweetness that met you that last time that you sipped a glass of Riesling wine. The Riesling cupcake is finished with a pear mascarpone frosting and heavily dusted with finely chopped walnuts, creating a wine and cheese plate experience.
Photo by Cupcake Project
So this concept is a bit unusual, but it's good to shake things up now and then. The good news is that if you're home alone with nothing in your kitchen but cheese and baking ingredients, you can try this out.
You are probably not alone if you questioned my sanity when you read this post's title, "Chocolate Chip Cookie Grilled Cheese Sandwiches." But if you've enjoyed other sweet and salty desserts (like salted caramel or chocolate covered pretzels) and other cheesy desserts (like cream cheese frosting or cheesecake), pairing chocolate chip cookies with melted cheese isn't such a huge stretch. Chocolate chip cookies and melted cheese are a mash-up that was meant to be. The stretchy, oozey cheese and the melty chocolate chips together are a playground for your palette.
What's best is that chocolate chip cookie grilled cheese sandwiches are super easy to make, so even if you don't like them, you won't have wasted hours of time or lots of money.
Wendy M. Levy hopes to open a cheese shop in Brattleboro, VT., but she doesn't quite have the capital to make it happen. Therefore, she's laid out her plan on Kickstarter and hopes to raise enough money to open her dream business:
Part of my life's work as a cheesemonger has been teaching people about cheese, whether they be novice cheesemongers who need to be shown the ropes, or enthusiasts who want to enjoy a guided tasting of the best cheeses of the world accompanied by a lively lecture on those cheeses and cheese in-general. In my establishment, Brattleboro Cheese, I hope to serve the best cheeses in the world, train smart people to be top-notch cheesemongers, and offer the general public an opportunity to taste and learn.
We can't wait to make these pretty little patties made with goat cheese and quinoa. They're vegetarian. And, they're healthy.
Much like Sunday afternoons, I made these quinoa patties with a sour attitude. I don’t have an answer as to why I make things that I truly believe will be a flop, but I was completely intrigued by this concept. I was willing to risk the flop in exchange for being wrong and the enjoyment of a healthy, new vegetarian delight. Besides, Mr. Prevention was out of town and worst case scenario, there’s always leftovers. Or cereal. I’m always down for cereal.
Low and behold, these BLEW me away. Really. I wanted to eat all 8. I stopped at 2 and added a salad, but they were truly that good. I also appreciated that unlike a lot of “cakes” and “patties” (crab, salmon, etc.), these held together without any effort at all. I love when I’m wrong…sometimes!
If you live in San Francisco, you might know about the Street Food Festival there. Brazilian cheese breads, (pão de queijo), made by Cristina Arantes (pictured) are extremely popular that time of year. The baker is going into overdrive preparing the little cheese-filled buns for the occasion.
Cristina "Kika" Arantes instructs me to hold my nose as I repeat after her: "pao de queijo." The nasel tone of the Portuguese word for Brazilian cheese bread may be difficult for Americans to master, but the love for this Brazilian snack is easy to acquire. It looks like a small bread roll, but break the dough and cheesy deliciousness oozes out.
We've all seen those happy cow ads for California Cows. This is the process behind getting the animals to look like they're speaking in the commercials.
Although the rumor was that producers of the classic TV show "Mr. Ed" got the horse to talk by putting peanut butter in his mouth (it was really via a nylon string), the team at Deutsch LA goes through a significantly more rigorous process when getting real cows to "talk" in the famously happy California Cows' ads for milk.
In case you've been looking for a new read, check out this list of books centered around the cheese world.
Cheese, if you haven't noticed yet, is making headlines. And titles. Our artisan cheese culture is the most vibrant it's been in decades, and there's no lack of people who want to taste and read about its many delights, nuances, and history. It's an exciting cheese world out there, dairy girls and boys, and there are a plethora of books that explore its magnitude. So put down that slice of Alpine-style, pasture-fed raw milk cheese that's only made from April to October for long enough to pick up one of these reads. Reconsider that slice with one of these books in hand, and you'll feel closer to that fermented milk than you ever imagined you would.
Many dairy farmers are feeling the financial pressure to sell their cows. However, one Missouri farmer is holding out, stating that he saves money by letting his cows graze in pastures rather than buying them hay.
Dairy farming is an intense business that depends on inexpensive corn and hay. And the drought has driven those prices through the roof.
At a recent dairy sale, the Springfield Livestock Marketing Center sold nearly 800 dairy cattle-but not as milk cows.