Here's an update on the excitement surround tonight's evening tasting at the World Championship Cheese Contest in Madison, WI. This year looks like it will draw the biggest crowd yet, and cheese fans are getting geared up to try hundreds of cheeses in one fell swoop:
Watching 40 judges in white lab coats nibble on cheese and then spit the samples into garbage cans might not sound like an elegant evening to most people, but hundreds of cheese lovers have paid $25 each for a close-up view of Wednesday's World Championship Cheese Contest finals.
This is the first year the international contest has charged admission to its finals, which historically have been low-key affairs attended by just a handful of spectators and reporters.
As professional recipe developers in the process of writing a cookbook, we’ve learned that a recipe that works out perfectly the first time is as rare as finding a baby unicorn that coughs up winning lotto numbers. Even if you know what you’re doing, the recipe usually comes out fine, at best. Even if it turns out great, there’s still the need to test variations; tweak the spices, bake instead of broil, use half a cup less flour.
A toasted orzo pudding I worked on is perfect now. Now. The first time I tested the recipe the pudding was so thick you could turn the bowl upside down and it wouldn’t budge. The next time around it tasted like curdled milk and foul eggs…I’m not sure what happened there. It took trial and error to get the damned thing right.
Perfect the first time? Rare indeed.
But not impossible.
Irresistibly sweet and salty, these tender scones are perfect for a special breakfast or brunch, or as a snack with afternoon tea. Sweet currants and nutty, aromatic Comté are an unexpected combination, producing scones that are addictively delicious!
Preheat the oven to 400˚F. Line a baking sheet and a plate with parchment paper.
Using the large holes on a cheese grater, grate the butter onto the parchment-lined plate. Put it in the refrigerator while assembling the dry ingredients.
Vote for your favorite Cheez-It flavor this election year, and win a lifetime supply of Cheez-Its, as well as your likeness on the packaging!
Cheez-It® crackers is asking Americans to throw their support behind the candidate they find appealing, agreeable and most importantly, delicious, by casting their vote for the Top Cheese. Eight flavors of Cheez-It crackers will campaign for the right to be named America's "Top Cheese."
Voting is underway at the Cheez-It cracker Facebook page at www.Facebook.com/cheezit. Additionally, supporters are able to track voting and learn more about the candidates, including their positions on important issues such as the proper amount of flavor – strong or mild.
Consumers not only can vote and campaign for their favorite flavor, but will also have the opportunity to forever be part of Cheez-It cracker history by having their likeness featured on select packaging.
New study shows that dairy products are good for your brain. We suspected it all along.
The study, involving US and Australian researchers, was based on 1,000 adults. It found those who regularly have dairy products such as milk, cheese and yoghurt score better in tests of mental ability than people who never, or rarely, consume dairy products.
It follows another US study, involving 104 pensioners, where scientists found that older people with higher levels of beneficial fats in their blood had less brain shrinkage typical of the Alzheimer's disease, the International Dairy Journal reports.
This irresistible recipe brings a fresh new approach to a traditional green bean casserole. It’s sure to become a new family favorite.
Line a large plate with paper towels. In a small saucepan, heat the oil over medium-high heat until it begins to shimmer and lightly smoke. Add the shallots and cook, stirring often, until light golden brown, about 7-9 minutes. Using a slotted spoon, transfer the shallots to the paper towel-lined plate. Sprinkle with 1/4 teaspoon salt.
This is almost as good as the famous panda sneezing video - substitute a big ol' pig, and add some baby goats. Voila!
The Cheese School of San Francisco has some great class offerings this spring, but seats are going fast, so get in or miss out!
In response to popular demand, we've added more cheesemaking classes to the schedule. Look for our basic class, as well as mozzarella and ricotta making and our first ever Camembert class! We've also added more introductory courses for those of you who have only recently formed a cheese habit. For our longtime students of fromage, we have some amazing pairing and master classes: Honey & Cheese with Red Bee beekeeper Marina Marchese, Exploring the Biology of Cheese with Harvard scientist Rachel Dutton, and Springtime Cheese, International Flavors with James Beard award-winning author Niloufer Ichaporia King.
Apparently pepper jack is outstripping its cheesy friends in terms of popularity on fast food sandwiches. There's a lot to love about this spicy little cheese:
Watch out, American™ Cheez™—there is a new flavor of cheese "in town" that people are eating a lot of! That would be pepper jack—a fiesta of flavor in your mouth area due to the mixing of peppers inside of the cheez. It's not just hungry Americans shoving entire bricks of pepper jack into their drooling maws during their voracious Ambien-fueled sleepwalks—it's on Chik'n™ sandwiches too!
Pepper Jack as a menu offering on fast-food sandwiches has jumped more than 37% over the past four years, reports Datassential, the restaurant market-research firm.
The Passionate Foodie is singing our song. The one that says cheese makes an awesome dessert!
Aged Gouda, a creamy Goat Cheese, a pungent Cabrales blue cheese, and so much more. Just roll out a cheese cart and let me choose a few cheeses from all the diversity that is offered. Each type of cheese presents its own flavor profile, providing the variety you desire. Sure, cheese is more of a savory dish but for a touch of sweetness, you can add some candied nuts, fruit preserves, a little honey or even some agave nectar.
Sweet desserts can be rich and heavy, and you might not want to end your meal in that manner. There is a line between being satisfied and feeling bloated, and dessert can be the tipping point that pushes one into the latter category. Cheese though seems to be a lighter choice, helping to keep you more on the side of satisfied.