The British Cheese Board has announced the five contestants short-listed for its national contest to name an official "cheddar anthem" for the nation. Now it's up to the public to vote online and decide who will be the Francis Scott Key of cheddar cheese.
The British cheese Board has unveiled a shortlist of five “cheesy” tunes in its search for the nation’s Cheddar anthem, including an accordion-playing Morris dancer, a pub sing-along and a techno version of ‘God Save our Cheese’.
The public has a month in which to decide which should be crowned the UK’s official cheese anthem by voting on its website, britishcheese.com
Mark Bittman of the New York Times has had enough of milk, for many reasons, and isn't afraid to tell everyone why they should avoid the stuff. Yes, it gives him heartburn, but that's not where his negative feelings end. Take a look and let us know what you think:
Today the Department of Agriculture’s recommendation for dairy is a mere three cups daily — still 1½ pounds by weight — for every man, woman and child over age 9. This in a country where as many as 50 million people are lactose intolerant, including 90 percent of all Asian-Americans and 75 percent of all African-Americans, Mexican-Americans and Jews. The myplate.gov site helpfully suggests that those people drink lactose-free beverages. (To its credit, it now counts soy milk as “dairy.”)
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.