A Whole Foods in East Liberty has recalled Jean Perrin Edel de Cleron cheese, after a man fell seriously ill with listeriosis after eating the cheese. Whole foods is advising customers who purchased the cheese to dispose of it in the garbage or return it to the store for a full refund.
A pricey French cheese sold at Whole Foods Market in East Liberty is being recalled more than a month after a 69-year-old Westmoreland County man grew seriously ill from listeriosis, a food-borne bacterial infection.
The man fell ill June 7 and was hospitalized after eating Jean Perrin Edel de Cleron cheese -- a soft, pasteurized cow's milk French cheese that sells for about $25 a pound.
A mother in Fairbanks, Alaska, found herself in a melee with two bears when they cornered her and her children on a wilderness hiking trail. The woman used everything she had to defend herself - including macaroni and cheese:
She said the bear charged at her several times, including once after it tried to attack her dog. That’s when she smacked it in the head with her walking stick, which broke. She also attempted to distract it by throwing the package of macaroni and cheese.
Cottage Cheese is often associated with diet food and grandma's fridge, but the overlooked cheese if finally getting another look. A small number of artisan producers are ready to give cottage cheese a chance at making a new reputation.
Artisanal cottage cheese?
The phrase trips off the tongue much the way “organic corn dog” or “hand-crafted diet soda” might. Because while cottage cheese has been a supermarket staple at least since your grandmother served it with pineapple slices, it retains a ho-hum image as a bland diet food. In the hierarchy of culinary esteem, it’s not too far above Velveeta.
But a small number of curd-loving cheese crafters are challenging that blase image, creating cottage cheeses that are different from the stuff in tubs in the dairy aisle. An artisan, for example, might use milk from grass-fed cows, stir and cut the curds by hand and add cream for a lightly tart, full-bodied cheese.
Researchers may have found a new, unexpected role for cheese: post work out food. The study, which used rats, found that probiotics in cheese may reinforce immune systems weakened by intense physical activity.
esearchers have found probiotic cheese may be a viable alternative to enhance the immune system and prevent infection after physical overexertion.
These cream cheese cookies with nuts and confectioners' sugar look mighty tasty. Their name comes from the elegant bell shape you form them into before baking.
Since I was raised on a dairy farm, the ingredients in this recipe suit me fine! These delicious cookies freeze well, although most of them get gobbled up before I have a chance to get them in the freezer.
Photo by Taste of Home
Andrew Steiner is known as much for his cheese knowledge as his spunk. This interview with him covers some of his favorite summer cheeses, including Jasper Hill's Winnimere (pictured).
Last we checked in with Andrew Steiner of Andrew's Cheese Shop, he was telling us that like farmers' market produce, soft cheeses in particular are "seasonal" -- and that we were in the middle of the wrong season (it was January).
Now that we're in the middle of the right season, we circled back to the notoriously snarky cheese shop owner (Gouda love him) for a few of his favorite summer cheese picks. Get his picnic-friendly suggestions after the jump.
Mike Hinkle wrote this opinion article for the Norman Transcript, about the financial sacrifices we should make in order to support local dairy farmers. He states that many family farms are going out of business because of animal care costs, and even though buying local milk could be more expensive, it would make a big difference.
Let’s talk milk. Before we pull up our milking stools and get down to business, I need to admit some biases.
First, I like milk. I like the taste of it and I like to cook with it. There are some recipes that allow for substitutes, but my default position is, use the real thing.
In Lucknow, India, an entrepreneur decided to take advantage of the crippling poverty around him. Deciding to start a dairy business, Lokesh Kumar Singh hired local people—people he knew would work hard and be grateful for the money he could offer.
Thanks to his father's constant job transfers, Lokesh Kumar Singh grew up moving around Uttar Pradesh, a state considered one of the most deeply impoverished in India. Here, roughly a quarter of the population is considered "ultra poor," living on less than $1.25 per day. They are looked down upon by most; however, for Lokesh, they are ideal employees.
Somehow, Cheese Underground found herself in the midst of a cheese, wine, and cocktail tasting event, called the Wisconsin Cheese and Sommelier-Mixologist Duel. These are her insights and reviews of each bite and drink, complete with pictures (for the most part).
Every once in a while I luck out and happen to be in the right place at the right time. Lucky for me, last night was one of those rare whiles.
After spending an hour on the capital square persuading total strangers to wear cheeseheads and stroll casually behind a staged shot of Wisconsin cheesemakers Chris Roelli, Andy Hatch and Willi Lehner waiting at a bus stop (we were shooting video for the official 2013 American Cheese Society introductory film, but more on that later), I tagged along to an event at L'Etoile where the trio were the guests of honor.