Having difficulty balancing a tase for cheese with Kosher tradition? Blogger Emil Bloch explores the globe for kosher cheese, finding it in two surprising places - India and Mexico. But you don't need to rummage for your passport, as Bloch provides the simple cheese making techniques.
Ever had a cheese straw? If not, introduce yourself to the snack with a batch of these delightful treats, which calls for extra sharp cheddar cheese and Rice Krispies.
Cheese straws, cheese crackers, cheese wafers, cheese crisps, whatever you call them, they have been a part of my culinary history for as long as I can remember. Surprisingly, I have run into quite a few folks who have never tasted cheese straws. Maybe they are new to you as well. They are as simple as a few ingredients, but there is an art to making them that has eluded many a baker, including myself. I've tried at least a hundred techniques, recipes, styles, shapes and sizes over the years, but I could never duplicate that cheesy, crisp cracker I remember from childhood.
Pimento is impossible to say no to - unless you're counting calories. If walking on the lighter side this summer, try this pimento recipe from the Washington Post made with low-fat mayonnaise and low-fat Greek yogurt.
The “pâté of the South,” pimento cheese is the epitome of a summer picnic treat. Everyone has a slightly different recipe, but the primary ingredients remain the same. Don’t be tempted to buy grated cheese, because the end result won’t be creamy enough.
Try this slathered on a celery stick, with bread or crackers, or straight from the bowl on a spoon.
Our northern neighbors at The Globe and Mail have given our guide to smoking cheese at home a try. How did they (and the cheeses) fair? Read more to find out.
The Spring 2012 issue of Culture magazine featured an article on home-smoking cheese and I had to try it. Traditionally, smoked cheeses are flavoured using a cold-smoking process, wherein the smoke passes from the smoke generator into a separate chamber allowing it to cool before it hits the cheese. The temperature is kept under 90°F to prevent melting. Many smoked cheeses today are more likely to be flavoured with liquid smoke (smoke vapours captured in water) rather than actually being exposed to smoke.
Lately, news on farmers' financial problems is common, but seeing statistics makes the situation that much more apparent. According to this article, 72% of family farms can't support themselves— they depend on other family members to seek jobs outside of the farm.
Research released yesterday by the Australian Farm Institute, entitled Will Corporate Agriculture Swallow The Family Farm?, found that in Victoria last year, only 28% of family farms were of sufficient scale and profitability to earn enough income to support the families owning them.
Only half of this group was classed as likely to achieve the same success in the future and more than one-third of all family farms relied on adults living on the farm to earn wages elsewhere, reinforcing the stereotype that many farm wives have to work as local doctors, hairdressers and teachers for their families to survive.
Jane Barnes, a blogger and dairy farmer whose milk helps make Stilton cheese, had the idea to use (animal-friendly) paint to put a QR code on one of her beloved cows. The code is promotional, in attempts to give people easier access to the dairy and farming world.
A Leicestershire dairy cow with a digital QR Code spray-painted on its side is being used to promote the UK dairy industry.
The barcode on the side of Friesian cow Lady Shamrock, which can be scanned by phone, links directly to a blog of her daily routine.
Trade in corn chips for a tasty, healthier option from
Chow with this recipe for pumpkin seeds and nacho cheese.
Inspired by cheese puffs and nacho-cheese-flavored chips, the CHOW Test Kitchen wanted to figure out whether it was possible to make a DIY cheese powder out of quality cheese
Take a twist on a favorite tater-based pasta with this recipe that calls for chestnut flour in the gnocchi dough, and covers it with a hearty helping of Robiola cheese.
While in Turin for Slow Food’s Terra Madre conference, I ate in many restaurants, and they all shared one thing: pride in trumpeting the local cuisine. It was fall, so chestnuts and mushrooms were everywhere, but the chestnut gnocchi at Al Garamond were what stuck with me. I whipped up this recipe in homage to that dish. Al Garamond serves its gnocchi with a fontina sauce, but I switched things up by topping them with another cheese from the area, Robiola Bosina.
We bet these pizza bites from blogger So Very Blessed would be awesome, even for the pickiest eaters. The best thing is that they're versatile: different cheeses, different "toppings," different tastes!
In my opinion, these are, hands down, the best things I think I've ever cooked. Each bite is packed with pizza flavor and I can't get enough of them! I brought Daniel a few to try and he polished them off in a matter of seconds, immediately asking for "30 more, please."
Photo by So Very Blessed