A Q&A with Scardello Artisan Cheese owner Rich Rogers on making and enjoying washed rind cheeses, which are one of this cheesemonger's favorite varieties.
Entree Dallas: What exactly does it mean when a cheese has a washed rind?
Rogers: It’s a treatment that’s done after the cheese is made. And it is what it says it is; it’s literally washing or rubbing the rind, typically with a brine solution that sometimes has a form of diluted alcohol added.
According to the National Young Farmers' Association, 78% of beginning farmers say that lack of access to capital is their greatest farming challenge. A grassroots organization called Slow Money is trying to change that. Farmers can pitch their business plans to local Slow Money chapters and a variety of investors who care about local food and sustainability can opt to support them. Some of these investors are even other farmers, who would know firsthand how difficult acquiring startup capital can be.
Slow Money (like the perhaps better-known organization Slow Food) is a countercultural, grassroots approach to food systems; instead of diversifying and preserving local products, Slow Money aims to diversify and localize financial markets that invest in local, sustainable farm businesses and food enterprises.
June is National Dairy Month and where better to celebrate than in Wisconsin, which has the nation's most dairy farms at 18,000, most cheese plants at 126, and largest amount of cheese production at 2 billion pounds per year. Emmert Dose of The Journal Times, a Wisconsin paper, muses on what the month of June means to Badgers.
For many, June is their favorite month. Schools are out, sunbathing is in. Days are warm, the sun sets late. There is the aroma of mown grass and, in the country, mown alfalfa and the blissful smell of mosquito repellent. Bands and drum corps are competing. Professional basketball and hockey playoffs in progress since 1925 mercifully end. And while urban areas aren’t aware of it, people in rural areas commemorate that greatest of all celebrations: June Dairy Month.
Look forward to options beyond Coors and Bud at the ballpark this summer -- craft beers are being tapped at stadiums all over the country.
"Every market is different," said Bob Sullivan, vice president of sales and marketing for Boulevard Brewing Company. "But what you're seeing now is that stadiums are saying, `We really need to carry the local beers.' People pay a lot of money for their season tickets, and there's some obligation to give them what they want."
$295 will get you this chic burger, topped with cave-aged Montgomery cheddar, creme fraiche and white-truffled butter, among other excesses.
Serendipity isn't trying to cash out; they're donating all profits to the Bowery Mission, which serves homeless and hungry New Yorkers.
"Today" co-hosts Kathie Lee Gifford and Hoda Kotb have already tried the burger, racking up a nearly $600 tab in the process. After one bite, Kotb exclaimed, "I just ate eighty dollars."
Photo by Serendipity 3
Good benefits and good healthcare make for better workers -- cows included. Some U.S. dairy farmers have turned to creative options to keep cows comfortable (therefore producing more, better quality milk), including massages, hiring chiropractors and playing classical music.
"It's kind of like how an athlete with a sprained ankle isn't as productive," said Larry Meyer, 36, whose parents own the dairy farm in Chilton, Wis., where Lucky and another 115 dairy cows live. "If you can get a cow healthy and back to normal, it makes a difference in their productivity."
Elaine Khosrova has been working with and around food her entire career, as a culinary student, a recipe developer, a writer, and an editor.
As founding editor-in-chief of culture, her food knowledge came in handy, to say the least, as she delved into the world of cheese. Recent media articles commenting on how the career of food writing has changed over the past decade inspired us to interview Elaine (own editorial veteran!) on the past, present, and future of food writing, particularly as it relates to culture. Plus (even though we work with her everyday) we wanted more specifics on this mysterious cheese magazine editor – like what’s in her fridge right now? Alexandra Howard sat down with her to ask some questions:
What initially got you interested and/or inspired to seek a career as a food writer?
This hearty appetizer, served with Tempranillo or other Spanish red wine, is hearty enough to hold guests while you finish cooking dinner.
Preheat oven to 425.
Heat oil in skillet on medium heat til it smokes.
Season meat generously with sea salt & pepper, sear it in the skillet on both sides, then roast it in the oven for 20 minutes (internal temperature should be around 130 degrees).
Transfer meat to a platter and allow it to “rest” for 10 minutes, then slice thinly.
Add crumbled Cabrales to the pan juices and stir to combine.
Meanwhile, rub garlic over the bread, and toast lightly in the oven if desired.
A second earthquake shook Northern Italy this morning, killing at least 10 more people and taking down buildings previously damaged from the first quake. Many people were injured, including two cheesemakers who were hit by falling wheels of Grana Padano:
The earthquake, which was felt as far away as Austria, was centred 25 miles (40km) north-west of Bologna, near Mirandola, close to where a 6-magnitude quake struck in the early hours of 20 May, killing seven.
The latest quake struck at 9am when many more local factories were open – a likely reason for the higher death toll.
A web-exclusive supplement to our summer article featuring Wanda Otero and Rosa Avalo of Quesos Vaca Negra in Puerto Rico!