Lactalis American is beginning work on a new plant in Nampa, Idaho, this spring. Locals are looking forward to more jobs:
The 61,300-square-foot fresh mozzarella production plant, slated to be operating by the spring of 2013, will be built this year behind the existing Lactalis plant east of Nampa at the intersection of Franklin and Star roads.
Production of fresh mozzarella at the Canyon County plant will increase from 7 million pounds per year to 40 million pounds per year, said Pierre Lorieau, vice president and general counsel for Lactalis.
About 70 Treasure Valley residents will be hired to round out a staff of about 110, Bass said, adding that the new plant will be fully staffed by the spring of 2013.
Some sobering news for the everyone who knew and loved Mandy Reed, as well as for her business, the Swaledale Cheese Company, in England. Best wishes to her family and friends:
Mandy Reed, 47, was the director of The Swaledale Cheese Company, based in Richmond, North Yorkshire, and lived in nearby Scorton with her daughter, Louise.
Mrs Reed was discovered in the garden of the property next to her own in Grammar School Court at 5pm on Sunday after police were alerted to her disappearance at 4.35pm.
The cause of her death was still unknown last night.
She was last seen by her son, Sam Reed, when she got into a red Skoda Octavia taxi after a night out on Saturday night and would have arrived home between 10.30pm and 11pm.
Good news for the Idaho economy: cheese giant Lactalis is expanding mozzarella manufacturing in their Nampa, Idaho plant. Via the Idaho Press-Tribune:
Lactalis American Group today announced plans to increase fresh mozzarella production at the Nampa facility, a move that will add about 70 jobs and increase the company's purchase of local and regional dairy.
Construction on the expanded fresh mozzarella plant will begin in March and is expected to last about 10 months.
Seafood and cheese, is a good thing after all, or so say we. Try this recipe from Cooking Melangery, and judge for yourself:
This is a very old recipe but none the less a very tasty one. The choice of cheese you use is entirely up to you, although I would stay away from really strong cheeses or you will lose the flavor of the scallops.
Preparation time: 10 minutes
Cooking time: 10 minutes
¾ cup dry white wine
1 bay leaf
1 onion, finely chopped
2 tblsp butter
1 ½ tblsp all-purpose flour
¾ cup milk
salty and freshly ground black pepper
¼ cup finely diced fontina cheese
1 tsp Dijon mustard
12 scallops on the ½ shell
2 tblsp dry breadcrumbs
½ cup grated parmesan cheese
Via the New York Times: Juliet Pries had a brainstorm: why not open an ice-cream parlor in San Francisco that combined the soda fountain techniques of the past, like phosphates, lactarts and egg-thickened milkshakes, with haute modern ingredients like bitter orange, candy-cap mushroom and rosewood extract? It's the sort of idea that might just take off in food-forward SF, but there was a hitch:
“Many times it almost didn’t happen,” said Juliet Pries, the owner, with a cheerful laugh.
Aidan Gardiner at the New York Times, has the story on New York Governor Cuomo's dairy-centric bet on the super bowl turnout. In turn, Massachusetts Governor Patrick made his own edible bet:
On Tuesday, Gov. Andrew M. Cuomo added another element to the table of iconic New York foodstuffs: Greek yogurt.
The governor took this action in the course of announcing the requisite bet between heads of state over the Super Bowl. S̶h̶o̶u̶l̶d̶ When the Giants beat the Patriots, Gov. Deval Patrick of Massachusetts will be sending to a New York food bank several Centerville pies, some clam chowder and 46 cases of Food Should Taste Good chips.
Garrett McCord has done his research, and polled a few notable cheesemongers to find out what their favorite "unsung hero" cheeses are. In other words, the cheeses that nobody is buying, or the ones that people just don't know about, but should. He's assembled his results here:
Doralice Handal, owner of The Cheese Shop in Healdsburg, California, had only too much to say about a few certain cheeses. Handal took over the shop seven years ago when the previous owner sold it. Through entrepreneurial panache and a keen eye for expanding cheese into a variety of new markets such as wholesaling to wineries and hotels, getting a wine license, and engaging locals and tourists through events and tastings The Cheese Shop has cultured itself as the cheese center of California wine country.
For any Chicagoans who are interested in pairing classes at Pastoral, here's a good review from Cheese and Cheers:
I was pleased to attend a beer and cheese class at Pastoral‘s Lakeview store on Tuesday. Beer buyer Ryne Schofstal lead a simple, elegant tasting involving Cheddars and beer. Readers may know that Cheese and Cheers conducts similar events on occasion. In putting them together, I always felt the challenge of limiting the selections to a reasonable number–just because there are so many great things to taste. Ryne is a good editor.
After a wonderful opening beer (Professor Fritz Briem’s 1809 Berliner Weisse) the dozen attendees who squeezed into Pastoral’s tiniest store were treated to three beers, one cider and four Cheddar cheeses that were each delicious and startlingly different from one another.
These little pumpkin and goat cheese pastries look pretty ambitious, but Arctic Garden Studio claims they're not difficult. Plus, they're delicious, so we should all give them a go:
Via the Burlington Free Press: an inmate working at the Vermont Correctional Industries Print Shop has been up to some barnyard mischief, concealing the silhouette of a pig inside a logo applied to some 30-odd police cruisers.
Relevant to culture readers, the porcine epithet was steganographically inserted into in the spots of a treacherous dairy cow. Response from authorities has been remarkably sanguine:
“This is not as offensive as it would have been years ago. We can see the humor,” said Public Safety Commissioner Keith Flynn, a former state trooper and state prosecutor who was named commissioner a year ago. “If the person had used some of that creativeness, he or she would not have ended up inside.”