As many of you may know, Daphne Zepos, champion of American (and all) cheese, passed away early last week, leaving family members, friends, and the adoring cheese world behind. The New York Times published this piece in her memory:
Ms. Zepos could wax more poetic still. In describing the sensory pleasures of a given cheese, her husband said on Thursday, she might invoke Homer, Mark Rothko, the soul music of Stax/Volt Records and the pianist Glenn Gould in a single blissful breath.
Last year, Ms. Zepos became an owner of the Cheese School of San Francisco, the country’s only independent institution of learning devoted to cheese.
Here at culture we've been talking a lot about nachos lately - or more specifically, how to make them more delicious than they already are - but Joy the Baker threw down a trump card with these "breakfast" nachos, which she tops with two over-easy eggs. We salute you, Joy, and we can't wait to try these:
It’s like a breakfast burrito, but more crunchy. It’s like breakfast tacos, but more crunchy. It’s like eggs over easy, on top of a crazy amount of crunchy chips. I promise that this breakfast will inspire at least 14 minutes of absolute breakfast table silence… aside from the crunching (you totally knew I was going to say that).
Heifer International has just received an $8 million grant from the Bill & Melinda Gates Foundation, which will go toward dairy development in East African countries, where great strides have already been made in helping small dairy farmers increase their income and properly care for their animals:
Heifer International has received an $8.5-million grant from the Bill & Melinda Gates Foundation for project work on the East Africa Dairy Development (EADD) project. The grant will support existing projects in Rwanda, Kenya and Uganda and explore possibilities for expansion in Ethiopia and Tanzania between July 1, 2012, and June 30, 2013.
“We are excited for the opportunity to continue serving dairy farming families and grateful to the Bill & Melinda Gates Foundation for their support,” said Elizabeth Bintliff, vice president of Heifer International’s Africa area program.
Mostarda is one of cheese's devious companions. The sweetness of fruit with the spiciness of mustard come together in one jar. Madame Fromage samples and tells us all about the condiment we are now craving.
Trouble was, I’d never actually eaten mostarda, although I kept reading how good it was paired with whiffy Italians (by which I mean: cheese). And so I made a few sad quacks on Twitter, and a few days later a box of mostarda arrived in my mailbox. Two glistening jars — one made of apricots, the other figs — from Ortensia Blue, an online retailer that supports small family businesses in northern Italy.
This weather has us craving summer squash, and this recipe gives it to us. A juicy zucchini stuffed with veggies and breadcrumbs, covered with melted mozzarella...hello delicious heaven.
This easy zucchini recipe is sure to please even the pickiest of vegetable eaters. A simple filling of sautéed sweet onion, zucchini, breadcrumbs and melted mozzarella cheese turn a simple vegetable into a delicious, satisfying side dish that can easily be made ahead for company.
Photo by My Gourmet Connection
Bob Galivan, who writes as FromageBob for The Examiner chose three cheeses from Roelli Cheese in Wisconsin to taste. Red Rock, Gravity Hill, and Dunbarton Blue get good reviews during the taste test.
Roelli Cheese, in Shullsberg, Wisconsin, has been making cheese for almost a century. It’s a family business started by Adolph Roelli, who emigrated from Switzerland in the 1920’s. Until 2006, Roelli’s main product was block cheddar, when current cheesemaker Chris Roelli opened up their artisan facility. Their product line has expanded to include cheddar, cheddar curd and an interesting blue created by Chris.
On a recent trip to Wisconsin, I picked up three of their cheeses at Larry’s Market in Brown Deer as part of a Wisconsin cheese tasting I organized. I found their Gravity Hill, and two of Chris’ original recipes, Red Rock and Dunbarton Blue.
There are two types of people in this world— those that refrigerate butter, and those that don't. For the ones who like to keep their butter cold, this knife was designed just for you. A battery-operated heater inside the handle makes spreading butter on toast a breeze.
The knife, designed by Warburtons, heats up to 41.8 degrees Celsius, powered by AA batteries in the handle - and melts the butter just enough to spread smoothly, without gouging holes in the bread.
A button on the handle activates the battery-operated heating element and a flashing LED indicates it is on.
Want all the tastiness of American cheese without the mystery ingredients? This brief do-it-yourself guide on Lifehacker tells us how to get it
I've gotten to the point in my life where I usually avoid American cheese "products" such as Velveeta and Kraft slices, but many people can't imagine a grilled cheese sandwich or cheese dips without the stuff. For a little less money than buying the big block or yellow-orange you can make your own using grated Colby cheese, whole milk powder, and unflavored gelatin.
This recipe comes from America's Test Kitchen's Feed weblog. You'll get the same familiar taste without all the unpronounceables and can add flavors such as roasted red pepper, garlic, or jalapeno. You'll need some sort of pan to form the loaf; Feed used a 5-by-4-inch aluminum loaf pan and lined it with plastic wrap so the cheese can be easily removed later.
Following the trend of eating local to support farmers in the area, Keep Local Farms is now focusing on milk. While buying fruits and vegetables is a great way to help out, dairy farmers need just as much support. The program is asking institutions to pitch in a little extra money for their dairy.
Consumers will pay a little more for coffee and chocolate to ensure the farmers who produce those foods get a fair wage, so why not ask them to pay more for milk?
That is the notion behind a program designed to raise money for struggling New England dairy farms while educating consumers about those family businesses. Keep Local Farms urges colleges, universities and other institutions in New England to charge a little more for milk, with the extra money going to farmers in the region.