Cheese and Champagne stumbled across this young Minnesota cheddar from Sunny Road:
While no expert, I consider myself to be fairly well-educated when it comes to Minnesota cheeses. After all, I live here – why shouldn’t I be? So I was surprised to find a Minnesota cheese during a recent trip to Surdyk’s that I didn’t recognize – not only the cheese, but the cheesemaker, too. And you wouldn’t expect me to bypass a local raw-milk cheddar, would you?
Salon writer Benjamin Phelan went looking for why cows are our #1 milkers, and all other animals fall somewhere behind, digging around for a sample of pig's milk ricotta and discovering what I've always said about shepherds:
'The sheep people are a weird bunch,' says one chef, who wanted to remain anonymous so as not to offend his favorite cheesemaker. 'Sheep are difficult to raise, and fickle. You don't get much yield, and the cheese isn't that popular, so you're talking about an eccentric person.'
"A beauty, not a beast" via AlexanderY
Lee Roy Selmon's Pitchers and Platters is one of Fort Myer's favorite grilling spots, and they're giving away their secret to making grilled corn with cotija cheese. Follow this recipe, and corn on the cob will never be the same again.
Penn State nutrition professor Penny Kris-Etherton is asking milk manufactuer Dean's Foods a bigger question than "got milk?" Kris-Etherton asserts that the health claims on cartons of Dean's milk are misleading. "Got proof?" Kris-Etherton wants to know.
“It’s not right -- it’s inaccurate,” said Penny Kris- Etherton, a professor of nutrition at Penn State University, who wrote the report. “It’s really a marketing strategy to sell more of their milk.”
It’s not the first time Dean, the largest U.S. dairy processor, has drawn criticism for its advertising and health claims -- and Kris-Etherton’s objection may lead to Dean dropping the citation from its cartons.
The 115th International Cheese Awards in Nantwich, England, broke records before the judging even began. This year's contest, which saw entries from 28 new countries, including China, totaled 3,950 entries - 220 more that the 3,730 entries received the year before. It looks like the judges have their work cut out for them.
International Cheese Awards chairman Richard Paul said: “It always amazes me just how supportive the cheese makers from the UK and abroad, the small independent makers and the retailers are, it’s fantastic.
“As long as people like cheese then this is the show for them! It’s like the cheese Olympics, the place to be!
The renowned Murray's Cheese Shop is making a new foray into food with its own eatery. Dubbed "Murray's Cheese Bar," the restaurant will let Murray's loyalists and newcomers alike snack from its famed selection.
The new bar, a few doors down from the shop, has an impressive menu dedicated to all things cheese. It's divided into sections like "Spread," with a global array of soft cheeses; "Fry," (cheese curds!), and "Between Bread." There's also a massive selection of cheeses and meats, unsurprisingly.
Florence Fabricant at the New York Times has two new cheeses on her plate - Beekman Blaak from The Fabulous Beekman Boys' farm, Beekman 1802, and Flora Nelle from Rogue Creamery. See what she has to say:
Now the cheese, made from March to October, is available again. Inside its charry coat (blaak is Dutch for burnt), it is deep ivory and smooth textured, with an aroma hinting of wildflowers. The flavor is mellow, rich and buttery. To buy it, you must join a subscription list. Each Monday, 100 wheels are sent to those on the list.
The summer's drought, among the worst on record, will likely push prices upward for meat and dairy products next year. This potential change in cheese prices has one TV pundit blowing his lid, the ever excitable Stephen Colbert.
“Nation, this shit just got real,” Colbert said. “I mean, it is one thing for global warming to make the sea level rise, but nobody told me it could make my cheese levels recede.”
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