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:
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!
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.
You can thank heaven for the sweet, tangy English cheese that is Wensleydale - it was first made by Cistercian monks in 1150. It's often combined with fruit in its making, like cranberries, apricots, and raisins, making it a fine summer pick. Read on for a recipe to make Wensleydale cheeseburgers.
In all cases, it is a pasteurized cow's milk cheese with a cheddar look and character, like most British cheeses, although it has much less acid and sharpness than a cheddar. Because the curds are only lightly pressed into the mold, the moisture content is slightly higher than a cheddar as well. After the rounds or truckles are bandaged with muslin, dried, and aged for 3-6 months, Wensleydale has a pale, cream-colored interior, a chalky-crumbly texture, and mild, tangy-sweet flavor that combines well with fruit and sweet liqueurs.
Verona, Wisconsin, is host to a new shop featuring what the Badger State does best - cheese and beer. Edelweiss Cheese is the creation of Bruce and Kathy Workman, who planned on opening a shop after they closed the retail side of their Edelweiss Creamery.
The Workmans decided to open Edelweiss Cheese Authentic Wisconsin after they closed the retail portion of Edelweiss Creamery in Monticello, where Bruce makes cow's milk cheeses like havarti, butterkase and gouda.
"We talked about it for three years," Kathy said. A former teacher in Verona, she retired in 2011 and the time seemed right to open a shop.