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How brown cheese is made in Norway
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See how brown cheese is made in Norway
Tanasi Tomme: Young Chefs Taste and Comment
These students at Cambridge School of Culinary Arts have lots to say about Culture's spring centerfold cheese Tanasi Tomme from Bonnie Blue Farm in Tennessee. We paired the cheese with two wines from Windsor Vineyards to round out the experience. Without further ado, enjoy the video!
Farmers hand-rear calf in kitchen
Here's a great video from the BBC featuring a premature calf named Clementine who's being nurtured to health in the farmer's house. She's all legs at the moment. Click through to watch the video:
Farmers in north Devon are hand-rearing a calf in their home after it was born prematurely and its mother had no milk. Richard and Tracey Martin from Torrington have discovered that pedigree Ayrshire Clementine is a real fighter despite arriving 12 days early.
Watch a video of Clementine the calf and her new friend, the household dog
George Washington's Ice Cream Recipe: First, Cut Ice From River
George Washington liked ice cream too, or at least the stuff they were calling ice cream back then. Where'd he get his ice? The Potomac River in the dead of winter. The Salt has the story on that, along with Washington's other eating habits. Note: the family had Double Gloucester Cheese imported on the regular:
That ice was stored in a dry well or ice house until milk and cream became available from dairy cows in the spring.
Max McCalman on the cheese blasphemy epidemic
Max McCalman writes more on the recent anti-cheese movement. He has something extra for Dr. Neal Barnard, author of the article "Cheese and the Obesity Epidemic:"
A Madame Fromage original recipe: Eggs Tarentaise
Madame Fromage has created a new dish using Spring Brook Farm Tarentaise, butternut squash, and eggs. It's a time investment, but it may just be worth it:
At our house, we have squash issues. My beau and I love to stock up on butternut and acorn every fall, but unless we make time to cook with them they stack up like heads on the counter. On a recent Sunday, I decided to have at them. I invented Eggs Tarentaise.
Tarentaise is a sweet, Gruyère-like cheese from Vermont that is much loved at the cheese counter. It’s nutty, bold, and full of caramel notes, which got me thinking it might taste good against roasted squash.
Because it was a Sunday morning, I imagined cracking a fresh egg into each butternut half once it was baked and the seeds scooped clean. With some garlic, fresh thyme, and a pinch of grated nutmeg, this dish came into being.
Hate High Energy Prices? Eat More Cheese.
Massimo Calabresi at Time, has a written what can easily be read as a motivational speech for all cheese lovers (cheese haters, too). The message? Eat more cheese to save the earth:
Americans eat a lot of cheese, reports “Amber Waves” the USDA’s award-winning eZine on the economics of food, farming, natural resources and rural America: “Average annual U.S. cheese consumption nearly tripled between 1970 and 2003, from 11 pounds per person to 31 pounds,” reports Amber Waves.
Pear and dried fruit honey pie with blue cheese crust
From the wonderful Food52, here's another great recipe that combines fruit and cheese in a delicious way:
Makes 1 double crusted 9" pie
Blue Cheese Pie Crust:
10 ounces all-purpose flour (King Arthur)
1/2 teaspoon kosher salt
1 tablespoon sugar
2 ounces blue cheese (see headnote for tips on type of cheese)
8 ounces unsalted butter
1 tablespoon apple cider vinegar
3 tablespoons ice cold water (or just enough to hold the crust dough together)
1/4 teaspoon finely ground pepper
1 egg, lightly beaten
See the whole recipe at Food52
Chow video featuring Ricotta Cheese from Salvatore Brooklyn
The Food52 cofounders Amanda Hesser and Merrill Stubbs host this video introduction to the perfect ricotta, from Salvatore Brooklyn.
Adams Foods employees left jobless after packing relocation
Adams Foods is moving their packing plant, leaving a large percentage of their employees behind:
Cheese packing company Adams Foods is moving its packing from Wincanton, where it employs about 180 staff, to a £27m facility in Leek, Staffordshire.
A spokeswoman from Adams Foods said the Wincanton site would remain open "for the foreseeable future" with about 20-25 employees remaining to pack cheese.
"With that in mind it is too early to say what will happen to the site in the future," she said.
"Adams Foods Ltd would like to thank all of its employees for their dedication and professionalism during the handover phase to Leek.
"Around 25 of the Wincanton team will be remaining with us and moving to Leek and we thank them for their support.
