Aliya LeeKong at Food Republic posted this recipe for spicy cheese-stuffed fried olives. They sound so amazing/weird that I can't wait to make them!
Fried olives may have originated in the Le Marche region of eastern Italy. There, they take pancetta, ground meats, cheese, herbs and spices and stuff large green olives, breading them and then deep-frying them to a golden crisp. Olive all’Ascolana is the name of the dish.
Jason Sandford at the Citizen-Times has his finger on the pulse of the growing artisan cheesemaker movement in Asheville, North Carolina. Watch out California, Vermont and Wisconsin!
“Cheese-making has been on the rise in North Carolina, which boasts 40 cheese-making operations inspected by state officials, according to Matt Lange, executive director of N.C. Dairy Advantage, a nonprofit created by the state’s dairy producers to support their industry. Of that number about 30-35 are what Lange describes as artisanal cheese-makers — producers who own goats or cows and process milk and cheese on a farm, or operations that source local milk to make cheese. The state also ranks near the top in the number of dairy goats. In fact, the American Dairy Goat Association is headquartered in North Carolina.
Here's a brief but wonderful documentary video about the Marin Agricultural Land Trust, it's founding and purpose and it's role in the community:
In this five minute documentary, biologist and MALT co-founder Phyllis Faber tells the story of MALT's founding. The short film was conceived and generously funded by former MALT Board Member and Partners for Preservation donor Haynes Lindley, Jr. MALT is thankful to Mr. Lindley and his family for their support of MALT and of this important documentary project.
ifoodtv mixes it up with this video tutorial on pairing rum with cheese. It may not be the first liquor and cheese pairing that comes to the cheese lover's mind, but this video has me convinced that it's at least worth a try:
Ed Hamilton of MinsitryofRum.com likes his rum. Especially those rums made in Martinique. He also happens to love cheese and be a friend of Barrie Lynn, The Cheese Impresario. In this episode, Ed shows Barrie Lynn how to make a Ti' Punch, an every day drinking requirement in Martinique. To pair with the Ti' Punch and other fine agricole rums, Barrie Lynn picks out a young chevre and two cows milk cheeses from Wisconsin made by the Sartori Family that have some very unique characteristi
Jeanne Carpenter of Cheese Underground came back from the the Sonoma Valley Cheese conference with tales of cheese, yes, but mostly bacon:
Bacon at a cheese conference, you ask? Yes, ma'am. After spending three days talking, breathing and eating nothing but cheese with nearly 100 of the top movers and shakers in the American artisan cheese community, we were all ready to experience a different level on the food pyramid. I suppose we could have had a salad, but really, who needs rabbit food when bacon is on the menu?
Kirstin Jackson, of it's not you, it's brie blogging fame, has some suggested dessert cheeses and pairings:
No offense to my other great dessert loves, carrot cake with orange-cream cheese frosting, or peanut butter and chocolate ice cream, but I’ve never been of the mindset that one needs to end the night with a sugary bang. Maybe just a light ka-boom.
For me, cheese supplies enough of that ka-boom. A little sweet, a little salty, and creamy and loving to everyone that it meets, cheese is its own dessert. Plus, it requires less time than carrot cake, souffles, cupcakes, tarts, and even fruit salad (if you count that as a dessert) to put together. Add a drizzle of honey, a slice of fig, or a spoonful of preserves, and the end of the night just got that much sweeter.
Great profile of Nature's Harmony Farm in Georgia, written by Andre Gallant in the Athens Banner-Herald:
Out in Elbert County, Tim Young and his wife, Liz, produce cheese that’s influenced by the French and English but adds Georgia-inspired and environment-loving customs into the process.
Tim Young is enamoured with old-world farming and cheesemaking methods.
“Each cheese has a history,” he said. “My role in the cheesemaking process is to understand how and why a cheese evolved and then to pay homage to that history.”
Where the cows pasture, and what grass they eat, plays an important role in shaping the taste of the cheese, Young said.
“Farmstead means that you own the animals that provide the milk, and you milk them on your farm,” he said. “We are both artisanal and farmstead cheesemakers.
I sat down intending to make thoughtful, detailed tasting notes on the Fiscalini Bandaged Cheddar. Instead I found myself consuming slices faster than I could scrawl so much as an exclamation mark. The flavour impact of this raw-milk, farmstead cheese from Modesto, Calif. is so immediate and intense that I swear the savoury, buttery, caramel notes somehow parachute to the taste buds moments before any physical contact is made. Last November it won a Super Gold Award at the 2011 World Cheese Awards in Britain, securing a spot in their “Top 50 cheeses in the World” category.
For anyone who missed last night's Ustream event online, you can still watch it here! Cathy Strange gives a solid lesson on Parmigiano Reggiano (the king of cheese!) and answers viewer questions:
Video streaming by Ustream
For the Grubb family, making a living from an 80-acre dairy farm in the 1980s was no joke. With butter mountains and milk lakes dotted across Europe, they knew they needed to add value to the milk they produced.
And so Cashel Blue, Ireland’s first blue cheese, was born. Making cheese at the kitchen table and maturing it under the house, the Grubbs quickly realised they were on to something.
“Nobody made blue cheese on a farm in Ireland,” says Sarah Furno, daughter of Cashel Blue’s founder, Louis Grubb, and now both general manager and “cheese maturer” at the company.