Yahaya Wandwasi, a Ugandan dairy farmer, got his start with a single cow in 1994 from Heifer International. From this one cow, Wandwasi was able to build a financially sustainable farming life that now includes a dairy, property, and a small coffee plantation.
Wandwasi says he used to get 25 litres of milk daily from the cow he got from Heifer International – Uganda. He sold the milk and raised the money to engage in other farming ventures.
He says when he had saved sh400,000, he bought a piece of land.
“I started with 100 coffee plants and planted more as I got more money. I now have over 400 Arabica coffee plants,” Wandwasi says.
The BBC's Fuchsia Dunlop writes about a trip to the Yunnan province of China, where she watched the making of "milk cakes," an unsalted goat cheese
used in local cuisine. China's cheesemaking industry is small, and Dunlop touches on why this cottage industry sprung up in Yunnan:
And even if in Yunnan, "milk cake" is regarded as part of a Chinese regional cuisine, there is no escaping the fact that this region is a special case.
The province lies on the fringes of China, its population a hotchpotch of nationalities whose dietary habits are far removed from those of the Han Chinese.
And although Mrs Luo's Han Chinese neighbours also make cheese, she herself is a member of the Yi ethnic minority - a reminder that dairy foods were never really part of the Chinese mainstream.
Okay, so maybe you know about Raclette parties and their fun, backwards-fondue style, but what if you're all alone and find yourself craving that hodge-podge of cheesy goodness? L’Emporte-Pièce in Montreal has you covered: enter the Raclette grilled cheese, an epic sandwich packed with the Swiss cheese and all the fixings.
For Matthieu Bonneau of minuscule grilled-cheese counter L’Emporte-Pièce (and a co-owner of the new Smoking Valée in St. Henri), it was a sandwich waiting to happen. His version incorporates some of the fixings traditionally served with raclette, including charcuterie and cornichons.
All this week the BBC is looking into professions where there's room for growth and farming is a good example. In this video, Gareth Barlowe, a sheep farmer in the UK, shares his story on becoming a farmer and the farming life. He started young - at 17 - and has grown to love working with animals. He says there are challenges to farming, but you get to be your own boss, have your hands in every part of your business, and spend all your time outside and away from a stuffy office.
Milkshakes are creamy, cool and delicious, but why not kick it up a notch? Shakes blended with alcohol are the new rage, and for good reason. Come on, it's booze and ice cream!
At Hill Country Barbecue Market in Washington, the maple bourbon milkshake pays homage to the retro diners and soda fountains of the 1950s. Served in the classic style with two straws in one large glass, this shake made for sharing combines a rich blend of bourbon with vanilla ice cream and maple syrup infused with vanilla beans. The whole thing is topped with maraschino cherries in the classic tradition.
Robots are playing a bigger role in farming these days. From automatic planting machines to robotic cow udder cleaners, high tech is the way of the future for large farms that are struggling to turn a profit. Robotic machines can also save farmers time:
Robot technologies like these can buy farmers a little more time off.
"Just this past Christmas we had a customer of ours that had started up two of our (robotic milkers) with their herd," says Mark Futcher, product manager for an automatic milking machine made by DeLaval. "That Christmas morning was the first time that gentleman had ever been witness to his children finding their Christmas stockings."
While the artisan cheese movement has national roots in the 1980s, it's only been in the past few years that the state of Florida has seen a rise in artisan cheesemakers. The Tampa Bay Times chronicles the story behind three such cheesemakers: Winter Park Dairy, The Dancing Goat, and BufaLatte.
"Zoning said we could have a dairy on our 8 acres. The intention was to create the highest value dairy product that there is — that's cheese. We helped write state code, because it had never been done before. We were first in the state to do raw milk cheese," Green says.
Greek cheese is more than just Feta. Halloumi, a semi-hard, unripened brined cheese from Cyprus, is gaining popularity in New Zealand, thanks to the Matsis family and their cheesemaking chops.
The duo, of Greek heritage, told TV ONE's Breakfast they think the squeaky cheese still has scope to become more popular.
"It's like feta was when it started out, and now feta is a staple product. I'm not saying halloumi will be a staple product, but I think a lot of people will know what it is in a further 5-10 years", he said.
Emiliano Lee takes a look in his cheese case to provide us with some fail-safe drinking buddies.
Many people want to pair wine and cheese, and while I can dance to that, I'm personally more of the malt and hops persuasion. For me, beer is a more natural choice, and as many others will attest to, it plays tremendously well with cheese.
Raw milk and butter from Organic Pastures, a dairy in Fresno County, CA, are being recalled after 10 people became sick from a strain of bacteria found in a sample of cream from the dairy.
None of the people involved in the current recall was hospitalized. The patients ranged in age from 9 months to 38 years and came from five California counties, including Santa Clara. They all became sick between January and the end of April this year.