Last week's events at the American Cheese Society Conference and Competition were exciting (and delicious) for all. With a record-setting number of entries, the competition itself was quite exciting. Cheese Underground was in attendance, and captured some great info at the awards ceremony. Read all about it here:
The awards ceremony highlighted the growing diversity of American artisan cheeses, with new companies from Montana to Maine earning ribbons in categories once dominated by Wisconsin cheesemakers. It was great to see cheesemakers across the United States embrace the growing artisan cheese movement.
In the memory of Daphne Zepos, the much loved and respected founder of Essex Street Cheese Company and owner of the Cheese School of San Francisco, campaigners are raising money to support a foundation that will give an annual scholarship to one deserving cheese professional in the US:
This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year someone new will go forth to learn about cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Conference and beyond.
The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That's what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment.
When faced with pressure to reduce fat and salt in American diets, the cheese industry hits some hurdles. Cheese without fat and salt is cheese without the things that help make it taste so good, for one. Henry Fountain at The New York Times has the scoop:
Dr. Miller, whose group is financed by the dairy industry, was referring to efforts to reduce salt, but he had a similar appraisal of the challenges of low-fat cheese. “When you take a lot of the fat out, essentially cheese will turn into an eraser,” he said.
The trouble with cheese is that salt and fat are critical components, responsible for far more of its character than consumers might think.
Cream cheese and it's soft cheese cousins are the best cooking cheeses, let's face it, so we thought you'd like to give this recipe for savory crepes a whirl. We think it looks good, but let us know what you think!
Two years ago, Philadelphia Cream Cheese developed an interactive online community, Real Women of Philadelphia, to share recipes, develop friendships and compete for great prizes. This year for Season Three (Real Recipes. Real Conversations. Real Dreams.) Philadelphia is supporting real women and their dreams with a series of contests aimed to make women’s dreams come true. This culinary trip to France is just one of the exciting and life-changing prizes the community is dishing out this year.
Suzanne's Savory Lemon Herb Crepes
10 ounces package Philadelphia Savory Lemon & Herb Cooking Creme
1 Fully cooked rotisserie chicken with meat stripped and cut into bite size pieces
1 fresh lemon zested and juiced
Wolves have always been a big worry for shepherds, as they prey on sheep, but new technology introduced in Switzerland may help arm shepherd and sheep against these predators. Texting sheep may sound funny, but that's the idea, in a nutshell. What do you think?
A Swiss biologist is developing a collar that can monitor a sheep's heart rate and spot when it is distressed.
The collar will call a shepherd if it spots that the heart rate of an animal has increased for an extended period.
Sheep are increasingly coming under attack by wolves in Switzerland and even those that survive often break fences and run miles as they escape.
Julie Dickerson of Sickles Market in New Jersey, was busy with her camera while at the American Cheese Society Conference last week, and after some key interviews and cheesemaker visits she put together this wonderful video about the cheese community. Check it out:
Looks like cheese crime is thriving in the British town of Rotherham, where food theft has gone through the roof in the past few months. The most coveted items include coffee and, of course, cheese:
Ch Supt Harwin added: "There's a range of things being stolen from stores but the majority of items being stolen are food items including meat, cheese, coffee, toiletries and cosmetics. It's easy to conceal and easy to sell on."
Chris Marsh, shop manager for Boots Pharmacy at Parkgate, said the store had lost up to £20,000 a month through shoplifting.
In case you missed it, earlier in July Andy and Mateo Kehler of Jasper Hill Farm sent a piece of their Bayley Hazen Blue 100,000ft. into the air, carried by a hot air balloon. A camera was attached to the cheese, which yielded some great shots of the world from above:
A raw milk cheese named Olga, made from a mix of goat's and cow's milk, profiled by Cheese and Champagne.
Like Pearl, Olga is made from the farm’s own goats milk and organic cows milk from a nearby farm. That’s where the similarities end, however, as Olga is made from raw milk (aged 60+ days), and is a dense, larger, washed-rind wheel fashioned after traditional French tommes. Its creation was actually a collaboration between cheesemaker Barbara Brooks and a Ukrainian intern, Olga.
Olga is a bright, buttery cheese with a light golden rind. The paste is flecked with tiny holes, and it bears a slight caramel sweetness with just a hint of musty goat flavor. It is a mellow washed rind that won’t overwhelm other cheeses on your cheese board. Try it with a hoppy beer or Riesling.
These little canapes seem to be everything we want on one piece of puffed pastry. We'll have to remember to whip these babies out at our next dinner party.
Who doesn’t love steak, blue cheese and horseradish? It’s a fantastic combination, almost like they were meant to be together. There’s only one thing that could make them better.
Caramelized onions. Well, really, caramelized onions can make almost anything better, can’t they? They develop such a delectable sweetness. Once made, it’s hard for me to stay out of them. They’re ridiculously simple to make, too. All you need is a little patience. Can you spare thirty minutes for some onions that will turn any dish from fantastic to fabulous? Sure you can! Caramelized onions can even turn simple cheese and crackers into a snack that will have any food lover begging for more. Don’t forget to try your onions in a sandwich!