When one pictures grazing land for cattle, the forest isn't usually what comes to mind, but that's exactly what Cornell Forest Experts are trying to get farmers to imagine. Managed livestock grazing in the woods, known as silvopasturing, could be a beneficial practice for all involved.
To give farmers a greater incentive to convert forested acreage into silvopasture, the New York State Senate recently voted to amend the state's agricultural assessment program to include silvopasturing. Silvopasturing also benefits woodland managers -- livestock can help clear the underbrush and create a more productive stand of timber, said Brett Chedzoy, a CCE agriculture educator.
In the spirit of the 2012 London Olympics, Hampton held their own curd-related contests to celebrate the end of their first-ever cheese week.
Children enjoyed building towers of cheese boxes and won a prize if they managed to pile them up as tall as themselves.
Participants also played a themed word search and quiz on Saturday, March 31. They bowled balls into cheese boxes and had to catch the mouse coming down one of three tubes.
This tangy and sweet cream cheese dessert can be served in martini glasses for flair.
Add strawberries and peppercorns to a nonmetal, airtight container and submerge berries in vinegar. Seal the container and let it sit in a warm, dry spot for at least a day. Transfer the container to a refrigerator until ready for use. The berries are preserved in vinegar; longer sit times increase the intensity of the flavor.
Platteville, Pulaski and Thorp, Wisconsin are each set to receive a new cheese plant, the opening of which will mean more job opportunities for cows and humans alike.
Wisconsin leads the nation in cheese production, and there are more cheese plants here now than there were 10 years ago, said John Umhoefer, executive director of the Wisconsin Cheese Makers Association. There are 135 plants, up from 120 a decade ago. Wisconsin doesn't always get three plants a year and sometimes goes several years or more without a new facility. For years, the number of plants dwindled with fewer farms and industry consolidation. Now there are numerous expansions under way, in addition to the new plants, according to Powers.
Another recent Listeria monocytogenes scare cropped up, this one in Washington state. Del Bueno has agreed to pull its products from store shelves until the company develops a control program for Listeria.
Del Bueno must, among other actions, hire an independent laboratory to collect and analyze samples for the presence of Listeria, retain an independent sanitation expert, develop a program to control Listeria for all employees in both English and Spanish, and destroy all food items currently in the facility. Once the company is permitted to resume operations, the FDA may still require the company to recall products or cease production if future violations occur.
A Peruvian cheesemaker living in Shimizu Ku, Shizuoka City, Japan, is cranking out Queso Fresco the way they do it in South America.
Who said they don’t make cheese in Japan?
Actually, a lot is made especially in the North, that is, in Hokkaido Island, and some had been made in the Eastern part of Shizuoka Prefecture from cow’s milk for at least ten years, not withstanding the numerous smoked cheese made here and there…And now, I discovered a cheese maker in Shimizu Ku, Shizuoka City who makes his cheese from cow’s milk!
This sweet and savory smoothie sounds positively delicious! Syrupy caramelized pears are pureed with cocoa and smooth, tangy goat cheese to create this nutritious blend.
I am not really all that big on smoothies but when I came across the idea of using a creamy and tangy goat cheese in one, I was definitely intrigued...I have to say that the goat cheese worked really well in the smoothie and the flavours played well with the sweet roasted pears and the chocolate. As I was enjoying the smoothie I could not help but think about how much I like the pear and blue cheese combo and I think I might try the blue cheese the next time that I make this smoothie just to see how it works.
Color-changing "smart cartons" from Tetra Pak will be embedded with a chip that can determine how long the contents have been out of the refrigerator. The chips would also hold useful information about the farm where the milk was produced, accessible by a cell phone scan.
The smart cartons will be the latest innovation to improve food safety from the Swiss-based company as demand for sustainable packaging increases..."We are committed to supporting our customers, retailers and suppliers over the long term and will continue to invest in products, services and facilities that look beyond tomorrow, while also making sure we deliver what is needed today,“ said Dennis Jönsson, president and chief executive of Tetra Pak.
The growing demand for local products in the United States has opened the door for many small, independent dairy farmers to make a living. Due to the sudden boom, many farms are searching for equipment small enough to be utilized for their specific endeavors, which is where entrepreneurs like Frank Kipe come in.
Frank Kipe thought he had everything he needed to launch a business selling what he described as the world's most expensive ice cream: two Jersey cows, a 10-acre farm and an old barn.
Then he found out that he would have to pasteurize his milk before making his ice cream. Equipment for commercial farms was bulky and cost tens of thousands of dollars, so he built his own pasteurizer. Then he built more to sell. His pasteurizer business boomed, and the ice cream was forgotten.
In very un-French fashion, President Nicholas Sarkozy has banned cheese from the Elysee Palace menu, in order to adhere to his strict diet. However, with the upcoming election, Sarkozy has accepted tidbits of cheese, chocolates and pastries, even visited a cheese factory, perhaps to assure voters he is a true Frenchman after all.
Since his marriage to wife Carla Bruni-Sarkozy, Sarko reportedly adheres to a rigorous exercise plan and strict diet that prohibits chocolate, cheese and desserts.
The president's personal chef, Bernard Vaussion explained to AFP Sarkozy opts for more healthy options such as "light, balanced meals and poultry to red meat".