Bedouins have been using camel milk for centuries, but only recently has it been used commercially in cafes, restaurants, and products like cheese and bottled chocolate milk. Camel milk is lower in fat and higher in Vitamin C than cow's milk and Dubai citizens are the latest to approve the taste.
The newly opened Cafe2Go is one of the first to put camel milk on its menu and it seems to be passing the taste test with intrigued customers.
"I'm surprised because I was thinking it was tasting really different from the normal milk, but ... it's really nice," said customer Nadia Rizk.
"I thought it would be weird when I tried it, but it's just like everything else," said another, Sal Hobbi.
New Jersey teacher Ashley VanHaste brings agriculture into her third grade classroom in a variety of ways: there's a vegetable garden outside, perennial garden where students can watch the birds in the winter, and the newest addition are two Alpine goats. VanHaste's efforts recently won her the 2012 New Jersey Agricultural Teacher of the Year.
"I grew up on a dairy farm, agriculture is what shaped me," said the Green native. "I learned everything about life, responsibility, hard work, the way I lived and I wanted to make sure my students were also given those values in school.
"The Fabulous Beekman Boys," a reality TV show that captures the farm life of Brent Ridge and Josh Kilmer-Purcell, aired for two seasons on Planet Green and fans were left wondering if there would ever be a third. The Boys live on Beekman farm in upstate New York and have created a lifestyle brand selling artisan cheese, goat's milk soap, and other crafts. This week, fans were relieved to hear the show found a new home at the Cooking Channel where a third season will be aired.
“We are grateful to our friends and fans who have been very supportive and passionate, insisting that the show return. Networks took note and recognized the value of the show as a franchise and we are thrilled to inform you that we have found a new home for the show. We are now officially part of the Scripps family of networks and will return to television this year on The Cooking Channel.”
Jamie Feldmar of Edible Brooklyn has the story on the Zafras family, and their cheese contribution to the people of Brooklyn. The descriptions of these authentic Mexican cheeses are enough to get us on a bus to the city:
NPR food commentator Bonny Wolf mulls over the raw milk debate, looking for pros and cons on both sides:
I first drank raw milk two years ago, at a dinner given by a college anthropology class in Maryland. The professor, whose three small children drink only raw milk, had to go to Pennsylvania to get it since it's illegal to sell it in Maryland.
I felt a slight thrill of danger before my first sip because, according to the federal government, drinking raw milk is a very bad idea.
It didn't taste like a bad idea. It tasted like — milk. Fresh, rich milk.
Brimming with flavor, these nutritional bites are not only great snacks, but they also make for elegant hors d’oeuvres. Whether served after-school or at your next cocktail party, they’re sure to disappear quickly!
Preheat the oven to 375 F. Spray 24 mini muffin cups withcooking spray.
Cook the diced potatoes in a pot of boiling, salted water until tender. Drain and transfer to a bowl. Add the minced garlic, roasted red peppers and a pinch of salt and pepper. Toss to combine.
Cheesemakers Leslie, Stash and Kate talked me through the cheesemaking process as they casually hoisted, dumped and generally baffled me with their efficiency and physical prowess. Once the vat is full, they explained, the milk is heated and starter cultures are added. Starters are followed by rennet, which causes the milk to flocculate, or set into a gel, enabling the cheesemakers to cut the gel into pea sized pieces.
The Netherlands are a leading exporter in....tulips? Wooden clogs? No, cheese! Frank Wickerath, a Dutchman living in the Czech Republic, and Lucie Struik, a Czech woman living in the Netherlands, recently went into export business together after being bombarded with requests for Dutch cheese from friends and neighbors.
The cheese is delicious: 12 different varieties, including a shocking red one colored with pesto and tomatoes, a goat's cheese and a variety with walnuts. Of course, there is also the famous Gouda, which shares with Champagne, among other regional products, the honor of being licensed by the European Union. Only the real thing now gets to call itself Gouda, after a ruling in January 2011.
Max McCalman of Artisanal Cheese unveils the science behind stinky cheese with a mild flavor. Our tongues can detect only five flavors while our noses pick up a wider variety of aromas.
Some people avoid tasting some cheeses because they assume that an intensely aromatic cheese will make for an intensely flavored cheese, one that is over-the-top. For those that risk a nibble of a “stinky” cheese, they are often surprised at how mild-flavored the cheese actually is. The imprints on our cognitive receptors (our noses and tongues) can fool us. They pick up different aspects.