Forget chocolate milk, Prairieland Dairy is really breaking the mold this summer with cotton candy and root beer flavored milks. If you're intrigued, wait until August, when you'll be able to get your hands on a carton
“When you get flavored milk, you want to make sure it doesn’t sit on a shelf and then separate, so there’s lots of binding activity that occurs,” Landes said. “If someone takes white milk and stirs in chocolate syrup to make chocolate milk, and lets it sit in your refrigerator, it separates. The trick is to put binders in it in a natural way that will suspend that flavoring.”
In addition to the unique flavors coming later this year, Prairieland Dairy, which is northeast of Firth, will soon be rolling out a new permanent flavor to accompany its regular and chocolate varieties.
Launching in June will be the company’s strawberry flavored milk
Helena Bowen loves goats, and that love inspired her to make a documentary all about these social dairy animals. Bowen will be traveling throughout the US collecting footage, and the project will culminate at the American Dairy Goat Association National Show in Colorado in July:
“The main goal is to promote goats. Obviously goats are super misrepresented in pop culture. They are thought of as stupid and lazy. Tons of people have them in America. They are loving and gentle, and an important part of the industry. I want to especially emphasize that goat's milk is being used for people who are lactose intolerant. I want to promote the goat for what it is,” Bowen said.
It turns out the recent concerns about raw milk cheese are not so recent. Read about the history of Stilton cheese concerning unpasteurized milk:
1989 was a bleak year for Stilton. The illustrious English blue-veined cheese was accused as the culprit of a food poisoning scare that sickened several people whose Christmas tables it had graced. Fears that pathogens lurking in the raw-milk cheese were to blame triggered a knee-jerk decision that from then on, all Stilton would be made with pasteurized milk. The creamy blue was never proven to be cause of the outbreak, but it was too late. Production guidelines were rewritten, new equipment bought and methods changed. The centuries-old cheese as it has always been made ceased to exist.
Know all you need (or want) to know about bloomy-rind cheeses with this guide from Wendy M. Levy.
Pretty much everyone knows about brie: spongy, ivory-colored cheese that starts to ooze if left out on the counter for too long, covered with this bright-white, cottony sort of stuff that is maybe edible (or at least you hope it’s edible, since you’re the one who usually eats it). People like it for parties.
But do you really know brie?
The Pyrenees are home to some of France's tastiest cheeses. Follow this blogger's adventures on the cheese trail:
For the past eight months, for a variety of environmental reasons, I have abstained from eating any cheese—but last week I went tumbling off the wagon. I couldn’t help myself any longer. For the Pyrenees, I’ve discovered, is a cheese-producing district about as moldy and musky as they get outside of Roquefort. Cows and sheep seem to outnumber people, grazing on the hillsides in vast herds and clogging the roads as villagers drive them into the high country for the summer—an annual occasion for festivities and celebrations in many villages.
What better taste combination that salty and sweet? A gourmet twist on your usual grilled cheese.
I put fresh dates on a grilled cheese. But not just any grilled cheese…..this is Gorgonzola and cream cheese. And BACON.
There’s something about Gorgonzola. You either really love it or you despise it. Wish I could talk my husband into liking those salty, sharp cheeses but he’s way too into Mozzarella to get it. Don’t pay any attention to him. But I love him dearly.
Read the recipe
Photo by Dixie Chik Cooks
Linton Hopkins, chef at Atlanta's famous Restaurant Eugene, spills the secret of a perfect Southern pimento dip to
A staple of the southern table and school lunch box, pimento cheese is more than a dip. It's a dip with backbone, better suited to the barstool than to a tea party. Sure, it works on crisp pieces of cold celery, toasted bread, Triscuits, and itty-bitty finger sandwiches. But you can spread it on a burger, make grilled cheese, or drip it into an omelet. You can eat it right out of the refrigerator. No one doesn't like it.
David Gremmels, co-owner of Oregon's legendary Rogue Creamery (whose Rogue River Blue was named "Best Blue Cheese in the World" at the 2003 World Cheese awards) sits down for a chat with Marcella the Cheese Monger to dish on running a creamery, childhood cheeses, and even Kraft Singles.
Spaulding: Have you ever eaten Velveeta? If so how did you eat it?
David: Happy to report that I have not eaten Velveeta! Though, admittedly I had my share of Kraft singles when I was a child. I loved a slice of Kraft single on an open face buttered piece of toast place under the broiler and perfectly heated to a perfect toasty dome. Yikes, what was I thinking?
Syracuse native and cheese enthusiast Nancy Radke bought the domain name parmesan.com 13 years ago. However, it has taken her until this may to convince the Italian producers of Parmigiano-Reggiano to allow her to promote their cheeses on the English language website.
Thirteen years ago, Nancy Radke, of Syracuse, secured the website name "parmesan.com."
It took until late last year to convince the Italian dairy group that makes authentic Parmigiano-Reggiano cheese to let her create an English-language website to promote their product.
"It was me being a pain in the neck," Radke said. "The Italians do things slowly. They have 800 years of history. What's 13 years to them?"