Comté crisps are the perfect accompaniment to a steaming bowl of vegetable potage, or thick soup. This version gets whizzed together in less than thirty minutes. Dunk a Comté crisp into the soup, take a cheesy bite, and welcome to heaven!
Preheat the oven to 450°F. Line a large baking sheet with aluminum foil.
While all seems well on Calke Abbey Farm in Derbyshire, England - where lambs are skipping about - Sally Pepper, a correspondent for the BBC, reports on growing concern among farmers about the recent discovery of the Schmallenberg virus in the area.
Sally Pepper has visited Calke Abbey in Derbyshire to see how lambing is going during an uncertain time for farmers.
Cases of the Schmallenberg Virus, which affects sheep, cattle and goats, have been reported throughout the UK.
Last Sunday, Fair Food and the Pennsylvania Association for Sustainable Agriculture hosted the first ever Philly Farm and Food Festival. The event received over 3,000 visitors who were eager to support locals farmers, learn more about sustainable food practices, and enjoy great products.
Goods ranged from cheese, artisan chocolates, and apples to cookies, whole wheat breads, fruit and berry preserves, honey, and humanely raised meats. There were also fresh flowers and plants, soaps, shampoo, and cleaning products.
A decadent grilled sandwich with three types of cheese: one for texture, one for saltiness, one for aroma, and all for flavor. Cranberry walnut bread bookends this gift to your mouth.
"A centerpiece to our long running Grilled Cheese Night, the Oaks Grilled Cheese was designed to evoke the best in this traditional sandwich by giving the right amount of gooeyness, sweetness, and sharp delicious flavor. This is one of the best sellers on our menu!" says Greg Morris of The Oaks Gourmet.
The "Happy Cow" ad campaign in California, which is sponsored by the Milk Advisory Board and California Department of Agriculture, has recently come under scrutiny from PETA (People for the Ethical Treatment of Animals). PETA has sued both parties claiming that they need to prove that California cows are truly happy before they can continue running the ads.
"The milk advisory board continues to tell consumers about the great standards of care that cows receive," said Martina Bernstein, senior litigation counsel for PETA. "There has been absolutely no evidence to that fact. If they have this evidence, they should be required to show it."
Tillamook Cheese Company's head cheesemaker Dale Baumgartner, has been a dairy man his whole life, and the quality of the cheese shows it. He's gearing up for grilled cheese month, as we all are, and was happy to answer some questions about how cheese fits into his daily life, as well as his sandwiches:
How long have you been making cheese and what did you do before this career?
Before being a cheesemaker, I worked on my dad’s farm where I milked 28 cows both morning and night. I’ve been making cheese for 44 years! I started with the Hebo Cheese Association in Hebo, OR. Hebo was one of 13 small cheese factories that consolidated to be part of the Tillamook County Creamery Association. That was a long time ago though – I’ve been with Tillamook since 1969 and have been the head cheesemaker since 1995.
What are the trickiest things about making cheese?
A new group-feeding device recently installed on a Murcrest Farm in Copenhagen grows stronger, healthier calves that will go on to produce more milk than their mothers. Since the calves can now feed simultaneously, all day long, they are getting an experience similar to nursing straight from their mothers.
With a tape measuring the girth of their bodies, calves are weighed every day to get a benchmark on how fast they’re growing. After about eight weeks in the system, the calves are removed from the pens and stationed with the other cattle in a barn.
Janet Fletcher of the San Francisco Chronicle brings us the story of Sartori-Asiago. Italian immigrants who came to America in the 20th century longed for the cheeses of their homeland, like Asiago and mozzarella. Some of them even tried to recreate the flavors of the Old World. Paolo Sartori ended up in Wisconsin where he created a legacy; his grandchildren now operate Sartori Foods, which produces several cheeses.
The company's Extra-Aged Asiago bears only a faint kinship to the Italian original, but it is an excellent value. Perhaps Paolo's product came closer to the piquant Asiago from his homeland - we'll never know - but his successors have allowed the cheese to evolve in a sweeter direction, in keeping with American taste.
Brittany Devenyi of Maisonneuve magazine brings us one of the most thorough and up-to-date articles on Michael Schmidt, the German immigrant fighting for raw milk legalization in Canada. Recently coming off of a hunger strike, Devenyi interviews a thinner Schmidt in hopes of uncovering why his passion for the raw milk cause is so unwavering.
The southern cheese scene is thriving. And what better way to explore it than pairing southern cheeses with southern whiskies? Kristin Jackson, of "it's not you, it's brie," recently held a pairing class at the Cheese School of San Francisco.
It was great. We ate. We drank. We marveled at the jug of corn whiskey.