Massimo Calabresi at Time, has a written what can easily be read as a motivational speech for all cheese lovers (cheese haters, too). The message? Eat more cheese to save the earth:
Americans eat a lot of cheese, reports “Amber Waves” the USDA’s award-winning eZine on the economics of food, farming, natural resources and rural America: “Average annual U.S. cheese consumption nearly tripled between 1970 and 2003, from 11 pounds per person to 31 pounds,” reports Amber Waves.
From the wonderful Food52, here's another great recipe that combines fruit and cheese in a delicious way:
Makes 1 double crusted 9" pie
Blue Cheese Pie Crust:
10 ounces all-purpose flour (King Arthur)
1/2 teaspoon kosher salt
1 tablespoon sugar
2 ounces blue cheese (see headnote for tips on type of cheese)
8 ounces unsalted butter
1 tablespoon apple cider vinegar
3 tablespoons ice cold water (or just enough to hold the crust dough together)
1/4 teaspoon finely ground pepper
1 egg, lightly beaten
The Food52 cofounders Amanda Hesser and Merrill Stubbs host this video introduction to the perfect ricotta, from Salvatore Brooklyn.
Adams Foods is moving their packing plant, leaving a large percentage of their employees behind:
Cheese packing company Adams Foods is moving its packing from Wincanton, where it employs about 180 staff, to a £27m facility in Leek, Staffordshire.
A spokeswoman from Adams Foods said the Wincanton site would remain open "for the foreseeable future" with about 20-25 employees remaining to pack cheese.
"With that in mind it is too early to say what will happen to the site in the future," she said.
"Adams Foods Ltd would like to thank all of its employees for their dedication and professionalism during the handover phase to Leek.
"Around 25 of the Wincanton team will be remaining with us and moving to Leek and we thank them for their support.
Eliza Barclay at NPR has the story on the escalating tension between raw milk advocates and the FDA, which was spurred on by the recent injunction against a Pennsylvania farmer for selling raw milk across state lines to private buying clubs. Another blow came with the results of a health study:
On Tuesday, the U.S. Centers for Disease Control and Prevention also threw a heavy dollop of concern into the mix with a study showing that most disease outbreaks linked to dairy products are caused by raw milk.
The study, published in Emerging Infectious Diseases, looked at 121 disease outbreaks caused by dairy products between 1993 and 2006. It found that raw milk products caused 60 percent of the outbreaks, 84 percent of the hospitalizations, and 2 out of 3 deaths. The rest came from pasteurized milk.
Farmer Faces Possible 3-year Prison Term for Feeding Community Customers and Other Supporters Stand with Farmer
Farmer Vernon Hershberger is facing serious punishment for selling raw milk to a private buying club:
Food sovereignty activists from around North America will meet at this tiny town on March 2, 2012 to support Wisconsin dairy farmer Vernon Hershberger and food sovereignty. Hershberger, who has a court hearing that day, is charged with four criminal misdemeanors that could land him in prison for three years with fines of over $10,000. The Wisconsin Department of Agricultural Trade and Consumer Protection (DATCP) targeted Hershberger for supplying a private buying club with fresh milk and other farm products.
The Boston Globe reports on last Thursday's debate between raw milk proponents and skeptics, with food safety attorney Fred Pritzker and Minnesota dairy inspection director Dr. Heidi Kassenborg squaring off against Fallon Morell, President of the Weston A. Price Foundation, and David Gumpert, author of The Raw Milk Revolution.
Contentious? You bet. But there were moments of levity, too:
Minnesota dairy inspector Kassenborg disarmed the audience with cartoons that depicted the messy and unsterile nature of milking a cow. “The udder,’’ she said, “is right next to the anus. And cows poop a lot.’’
Next time Bean will think twice before he eats the pointy thing. A word of advice, Bean, try a nice fig jam instead. Msnbc has the story:
The dog, named Bean, swallowed a three-inch knife and a wedge of cheese.
"She ate a whole wheel of cheese. The plastic that it was wrapped in, she ate everything. It was about a pound of cheese," said, Sean Berte, Bean's owner. "I looked for [the knife] in the couch and underneath the couch, and underneath the rugs, but I knew she had eaten it."
Can you guess what our spring centerfold cheese is?
Have a closer look to see if you can name the cheese!
Get your sustainability on with these green cheese suggestions from cheese experts across the country. Here's the first in the lineup put together by Avital Binshtock:
"Long before sustainability was celebrated, LAZY LADY FARM in northern Vermont utilized green practices. The farm operates completely on solar and wind power, while the hillside aging caves take advantage of ambient temperature and humidity to make a diverse array of seasonal and organic goat's and cow's milk cheeses. La Petite Tomme, a bloomy-rind disk from goat's milk, is a signature product. The soft surface yields to a moist interior with hints of mushroom, milk, and nuts." $11 for 6 ounces, available seasonally at gourmetlibrary.com