There are some days where all you want in the world is fried cheese. This recipe provides a classier alternative to mozzarella sticks, so we're pretty excited about it. Plus, fig and brandy jam...let's be serious about how good this sounds.
Saganaki—it sounds to me like some kind of sushi, but it’s Greek. Meaning, “little frying pan,” saganaki refers to a number of Greek dishes that are cooked in just that. Among all differernt kinds, there’s shrimp saganaki and sausage saganaki, but the most popular—and it’s not hard to see why—is cheese saganaki. Oh yes, it’s fried cheese, and I’m not talking mozzarella sticks.
This picture blew our minds in the oh-my-god-how-does-this-actually-exist-in-the-world way. If you're looking to get the same reaction out of your dinner guests, we suggest making this cheesecake of pure beauty.
I had posted a photo of this one on Facebook several months ago and promised for the recipe, well here it is now and my apologies for the long wait as I am timing this post to my lovely wife’s birthday!
Ok, let’s start by describing how I came across this cheesecake. Well every year we have a bountiful (when I mean bountiful it will be a lot, a dozen 30 piece packs is not enough) supply of Ferrero Rocher from my mom as she know that is our family favourite chocolate. Having that supply I was thinking of making a dessert out of it to enjoy our family favourite chocolate in a different way, immediately I thought of making a cheesecake, one of my known specialties
The Third Annual Wine, Cheese & Bread Faire, which took place at Old Sugar Mill in California, was deemed a success by the Sacramento Press. Among other things, guest sampled delicious wine and cheese, and could even take a class to learn how to make their own mozzarella:
Guests to the event received a thermos tote bag with the Old Sugar Mill logo for keeping purchased items cool. A commemorative wine glass was given to guests 21 and over for sampling the many wines.
Artisan cheese tasting and fresh-baked breads were available at an adjacent building for visitors to enjoy. Guests sampled other regional items such as olive oils, chocolates and other locally made products.
Due to the recent rise in prices for animal feed as a result of the drought, farmers are getting creative in order to keep their cows fed. This Kansas dairy farm gives their cows chocolate to keep their energy up.
The chocolate, all scraps from a chocolate factory, is mixed and then put right into the feed the cows eat every day. “A friend of ours worked at the factory and asked if we could use chocolate,” says Orville.
The cows have a strict limit of six pounds per day. That’s 5,000 pounds of chocolate for the farm every week. “It takes a lot of energy to make 100 pounds of milk,” says farm nutritionist Verton Miller.
Ireland has done a lot to protect their artisanal cheesemaking traditions with the Irish Raw Milk Cheese Presidium. This interview with one of its members, Peter Thomas, talks about the debate over unpasteurized milk, and what cheesemakers have been doing to help.
Cheese has a long tradition in Ireland, with cheesemaking on the island documented back to the 8th century. Tanag and Grus, pressed skimmed-milk cheeses, the fresh cheese Faiscre Grotha and acid-curdled Tath are just a few examples of the extraordinary diversity of traditional Irish cheeses. Yet since the 1960s, this variety of flavors has been gradually supplanted by standardized industrial production.
The drought, the drought, the drought. Times are tough for dairy farmers, and Lester R. Brown from the Guardian thinks things will get even worse. Brown states that things might get sticky—all because of corn.
In the early spring this year, US farmers were on their way to planting some 96m acres in corn, the most in 75 years. A warm early spring got the crop off to a great start. Analysts were predicting the largest corn harvest on record.
The United States is the leading producer and exporter of corn, the world's feedgrain. At home, corn accounts for four-fifths of the US grain harvest. Internationally, the US corn crop exceeds China's rice and wheat harvests combined. Among the big three grains – corn, wheat, and rice – corn is now the leader, with production well above that of wheat and nearly double that of rice.
We are familiar with the raw milk cheese debate, as well as the gun control controversy (especially in light of recent tragic events). This one image that we've seen skating around the internet for the past few days has brought on a discussion entirely of its own. The question: are guns really easier to buy than raw milk cheese? The Huffington Post reports:
Following last week's shooting massacre in Aurora, Colo., many were outraged at how easy it was for the suspect, James Holmes, to legally obtain guns and ammunition, including an AR-15 assault rifle. An image went viral online, implying it was easier to purchase an automatic weapon in the U.S. than it was to purchase French cheese
Is that really the case?
It looks like MouCo Cheese Company's latest creation, Ashley, is soft, creamy, and sweet.
MouCo Cheese Company’s fourth variety of soft cheese, dubbed Ashley, is revealed. As the moniker subtly suggests, Ashley is a variety of the popular trend of vegetable ash cheeses. The pairing of the tangy soft ripened center with Ashley’s smoky edible rind made of vegetables reduced to ash proves that opposites do certainly attract to create an unexpected sweetness to the palate. The result is a complex and creamy mildly sweet cheese.
Gordon Edgar is a veteran in the cheese world, and he has more than 10 ACS conferences under his belt. If ever there were a good source of information, Gordon is it. Check out his in-depth guide for first timers attending ACS:
2. Don’t Be Creepy
Cheesemakers are the rock stars of our world. Like teenager groupies, we extol their every effort behind our cheese counters. Saying something concrete about how you admire their work is awesome. “I really think your cheese has a complexity that people aren’t appreciating enough.” Asking questions is awesome, “So how many cows do you have anyway?” However, fawning is creepy. “OMG, you are my God. I came in my pants when I tasted your new triple cream.” is bad conversation starter, Goofus
No two things in all things can seem only one;
Because two things so must be one thing alone.
Howbeit, reading of books and eating of cheese,
No two things, for some things, more like one than these.
These are the words of John Heywood, a 16th century English writer noted for his fondness of cheese. It's fitting that the writer is honored as namesake for Heywood Grilled Cheese, a new restaurant in the Silver Lake neighborhood of LA. Heywood Grilled Cheese will feature such constructions as "Not Quite a Classic," Double-Gloucester on sourdough, and even a vegan creation titled "Bill Clinton's Epiphany."