Chef Craig Koketsu of New York City's acclaimed Park Avenue Winter has a surprising dish you would be hard pressed to find at other posh eateries - Cheetos and broccoli. The surprising dish, both simple and complex, combines Cheetos and broccoli in a sauce made from two cheeses. You can catch the recipe here from Saveur.com
Chef Craig Koketsu of New York City's Park Avenue Winter, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses.
It's worth clamoring to get a bite of Eden, Brazos Valley Cheese's award-winning brie. If you're not sure, just read this post by It's Not You, It's Brie and you'll be convinced that this raw cow's milk creation wrapped in fresh fig leaves is worth a try!
First place winner of the 2011 ACS brie-style category, Eden is a raw cow’s milk cheese that comes from Waco, Texas. Marc Kuehl and Rebeccah Durkin make this gem in the Brazos de Dios Community, a 1,000-person community devoted to traditional agricultural and crafts along the Brazos River (I’ve got much to learn about this place and love to learn more if anyone would like to share). They’ve got seven cheeses to their name, and all I’ve tried have been amazing.
Have you paired every wine, from Avignon to Zinfandel, with a cheese? Exhausted beer and cheese combos? Then explore this chart from
Marcella the Cheesemonger, who has exhaustively graphed cheese and liquor pairings from cognac to gouda, and tequila to mozzarella.
Tony's, the longtime frozen pizza supplier, has just put a spin on their latest offering: macaroni and cheese. The pizza, sure to delight taste buds and scandalize nutritionists, gets reviewed in the story below.
You know how some items seem to be around for no reason except someone thought up a good commercial, then realized the product didn’t technically exist, so they had to quickly create it? It sort of feels like Tony’s Original Crust Macaroni & Cheese Pizza is one of those products.
Had enough caprese salad to welcome in spring? Shake it up for summer with burrata, mozzarella's creamier cousin. This recipe pairs the sweet, rich cheese with watermelons, cucumbers, and tomatoes for a refreshing dish that will be welcome at any blistery barbecue.
Burrata is usually served fresh at room temperature and is so versatile that it can be paired with roasted peppers, herbs, cured meats, melon, grapes and light wine. It also goes well with salad, prosciutto, hard-crusted bread, fresh tomato with olive oil and cracked black pepper, or pasta. You can also serve it with fresh grilled vegetables for an antipasto, but I particularly like to create a Caprese sandwich with burrata, sliced Roma tomatoes, fresh basil, olive oil, salt and pepper.
Admit it - at one time or another, we've all popped one of those individual easy mac cups from Seven Eleven into the microwave and chowed down on some quick, orange powdered, processed mac and cheese. A mother has discovered a better route for quick, microwavable macaroni and cheese, and it comes in a coffee mug. With this simple but brillant recipe, make fresh macaroni and cheese from pasta and real cheese in your trusty morning joe cup.
Vermont is getting the respect it deserves with this article from Forbes that details how Vermont earned international recognition as a producer of prime cheeses. Need proof? Vermont took home six gold medals and the 2011 World Cheese Championships, beating entire countries. Read on for more, and details on the upcoming Vermont Cheesemaker's Festival in Burlington.
Maple syrup may be Vermont’s best-known product among the general public, but for years those in the dairy industry have watched the state’s meteoric rise as one of the very best cheese producers on earth. Vermont cheddars, the cornerstone of the state’s cheese making history, have repeatedly beaten the best cheddars of other top cheese producing states like Wisconsin, along with the birthplace of the cheese, England, in prestigious tasting competitions.
I spy a future cheesemaker! This 14 month old boy (Sage) is on a mission of love and nothing will stand in his way. Does it matter that he thinks these goats are dogs? Not to us. Check it out:
Last week Kate posted about Milwaukee's new urban creamery, and last Thursday marked it's grand opening! Bob Wills, the man behind Cedar Grove Cheese, is the mastermind behind Clock Shadow Creamery as well, and he has big plans for this new endeavor:
Bob Wills reports that the creamery expects to be making as much as 1,000 pounds of cheese a day in the plant. In addition to cheese curds, Clock Shadow's manager and cheesemaker, Ron Henningfeld, will focus on making a variety of fresh cheeses including quark, a European fresh cheese with a mild flavor and soft texture similar to cream cheese or sour cream, in addition to other specialty cheeses.