This little goat, Buttermilk, is psyched about life - so much so that he keeps accidentally (on purpose?) kicking his friends over, and jumping up and down abruptly:
Everyone knows that cheese is made from milk, which is always white (save for its chocolate cousin). We would rightfully be wary of orange or yellow milk - but these colors are accepted and expected in cheese. What changes happen that transform cream from its natural white to the pale yellow of Parmesan, the bright, buttery orange of Gouda?
But why is cheddar yellow or orange when milk is white?
If a cheese has a natural buttery yellow color, beta carotene is responsible. Beta carotene is a fat-soluble yellow pigment and antioxidant found in grass. After a cow chews the cud, beta-carotene dissolves into the animal’s fat stores and ends up in fat globules in its milk.
That's right - philly cheese steak ice cream. This homemade creation by Huffington Post columnist Andy Deemer, with real steak and cheese, makes Burger King's Bacon Sundae look like rainbow sherbet. Will we one day be debating who has the better ice cream, Pat's or Geno's?
Anyway, in preparation for the viewing, he decided to make an ice cream that would be every bit as bad as the films. So Deemer shredded some "steak," sauteed it, corralled some "cheese," and proceeded through the steps necessary to make a product called Philly cheese steak ice cream. Artisanal, don't you think?
Phillip Lee, owner of the Kimchi Grill in Prospect Heights, is knocking down cultural food boundaries left and right. Lee, whose previous venture was a food truck offering kim chi tacos, has opened a brick and mortar location featuring such delicacies as a kimchi goat cheese quesadilla. Read on for the recipe, if you would like to try your hand at culture-bending cuisine.
Coming from a culinary background — he has worked as a general manager for restaurateurs Jeffrey Chodorow and Steve Hanson — Lee’s passion for serving traditional Korean food with a modern twist is evident in every bite.
“With food, it’s in your blood,” he says. “Everything I do, I think of it as being competitive in making a difference. It’s a nod to my heritage while being progressive and inventive.”
While all of the UK's major milk processors have cancelled or suspended the controversial price cuts that were slated for August, Britain's dairy famers are reluctant to declare victory. Groups advocating for dairy famers are now pushing to have earlier price cuts reversed.
Farmers have welcomed the decisions by all the major food processors to cancel or suspend milk price cuts that were due to take place on August 1, but warned this was only a first step and would not end their protests.
Celebrity Chef Jamie Oliver has had a spill when it comes to the UK dairy pricing debate. Oliver took a stand with dairy farmers against milk processors and their pricing agenda, but the Daily Telegraph has revealed that Oliver's own restaurants are supplied by a milk processor that pays dairy famers below the price it takes to produce the milk. Will Oliver be crying over spilled milk?
A representative of Mr Oliver confirmed his main supplier for restaurants including Fifteen, Jamie's Italian and Barbecoa in London is Freshways, that farmers say is paying around 28p - below the cost of production.
An unnamed source in the retail world said it was unfair of Mr Oliver to urge a boycott before he had checked his own supply.
“What is it about stones and glass houses? Jamie should have put his own house in order before aiming some cheap shots at us,” he said.
Sacramento's lovers of cheese, wine and beer - particularly when paired together - are in for a treat this November when a new Cheese bar, The Rind, is set to open for business. Owner Sara Arabian says that The Rind will emphasize locally brewed beers in its pairings.
“Our mission will be to pair wines, beers, ports and bubblies with the featured cheeses so you get to learn how to enjoy them together,” owner Sara Arbabian said. “We’re looking to create a really comfortable and fun environment where you sit down at the bar and order a cheese plate and a glass of whatever you’re jonesing for.”
Gorilla Cheese has been providing mobile melts to the people of Hamilton in the Canadian province of Ontario, and gained fame for creations like "The Neapolitan" - Mascarpone cheese and marshmallow with strawberry and nutella between cinnamon raisin bread. The truck has earned a segment on the Food Network program "Eat St.," which covers food trucks.
Gorilla Cheese won an online contest, hosted by Eat St., which garnered nearly 70 entries from food trucks in North America. The food truck beat out truck grub from New York, Texas and Alberta.
“It’s such a great city to be doing this in,” says Smith. “We got such amazing support.”
The Montagnolo, a blue cow's milk cheese from German cheese producer Käserei Champignon, conquered the International Cheese Awards this year. How good is the Montagnolo? Good enough to have bested 3,927 other entries. That's a lot of competition.
At the International Cheese Awards in Nantwich, England, a Montagnolo Affine was named the Supreme Champion by a panel of 156 judges Wednesday. The full fat, soft ripened blue vein cheese has a grayish, edible rind and is described as being creamy with medium blue notes and a firm to spongy texture.
Yes, today is National Cheesecake Day. Did you have that marked down on your calendar? NPR takes a look at the holiday and its origins, and finds a plethora of food holidays stuffed into the calendar - and a surprising connection between the original Olympics and cheesecake.
Here at The Salt, we first learned about it last Tuesday, when a large, chilled, many layered cheesecake turned up at our HQ in Washington, D.C. We couldn't resist doing a bit of research (or eating for that matter) and a little web browsing soon revealed that National Cheesecake Day is listed as a Food Holiday on several web calendars, and does, indeed, fall on July 30.