Greek yogurt is a booming business these days, and New York State is benefiting more than most. William Neuman at the New York Times has the story:
Sales of Greek yogurt are booming, benefiting from a perception that the food is healthier than regular yogurt and other snacks.
Chobani takes in some three million pounds of milk a day, from which it makes a million pounds of yogurt.
“It’s an indulgent texture, but it’s also guilt-free,” said David J. Browne, a senior analyst for Mintel International Group, a consumer research firm.
Greek yogurt has certainly been healthy for the economy in New York. Two of the leading brands, Chobani and Fage, have their main production plants in upstate New York and are expanding their operations.
Cheese expert Laura Werlin knows cheese rights from cheese wrongs. In this video she gives pointers ranging from the serving to the cutting of cheese, with a little bit of rind etiquette along the way.
No love is lost between Russia and Ukraine, its former satellite state. But conflict is now brewing over an unexpected fight: import and regulatory issues surrounding Ukrainian cheese sold in Russian stores. The Moscow News has the story:
Russian-Ukrainian relations face a new hurdle as Russia’s chief sanitary doctor Gennady Onishchenko said Ukrainian cheeses aren’t cheesy enough by Russia’s standards.
Local consumers need to be aware that they are buying a “cheese product,” and not actual cheese, given the amount of palm oil “used without control” by many Ukrainian cheese factories, Onishchenko told Interfax on Thursday.
A special probe has been launched by Russia’s sanitary watchdog Rospotrebnadzor as a part of a larger investigation, the agency reported.
In this episode of NY CHOW Report, Alex Van Buren treks out in the snow with her friend Sarah Karnasiewicz to sample the Georgian khachapuri bread at a restaurant called, appropriately, Georgian Bread.
A very pregnant Jessica Simpson admitted to Showbiz Spy that eating for two means comfort food:
The actress/singer and TV personality — who’s expecting her first child with fiance Eric Johnson — admits she can’t get enough salty macaroni and cheese!
“I’m a big fan of Kraft Mac N’ Cheese… That keeps me happy. That keeps me sodium happy,” she said.
“I, like, wake up swollen because I put Lowry’s seasoning salt all over it.
“I’m craving a lot of things I had when I was a kid, like, this morning I buttered a Pop Tart. I haven’t done that in years.”
Over on the Artisanal blog, Max McCalman waxes eloquent on Grassias, a new cheese from Paula Lambert:
This attractive little cheese is made with a mix of cow and goat milk, and then encircled with Lemon Grass leaves. The blend of cow and goat is a plus on its own, like the “best-of-both-worlds.” Quite frankly, some people just can’t do the goat, or so they believe. The Grassias may turn out to be an excellent gateway to the wonderful family of goat cheeses, the goat flavor moderated by the buttery cow.
Advice and recipes from three great chefs on how to master the grilled cheese. Luke Zaleski at GQ has the scoop on how to emulate these kitchen masters:
Madame Fromage gives Spring Brook Farm a head nod for their tasty Reading Raclette:
So many award-winning cheeses are made in Vermont these days that it’s easy to feel Green State envy. One Vermont cheese that’s got cheesemongers buzzing this winter is Reading Raclette. Now, the Swiss make Raclette and so do the French, but until Spring Brook Farm introduced its artisanal version from Reading, no American cheesemaker had come forward with a melt-away Alpine stinker this good.
Via Huffpo: If you're helpless before the sight of a well-turned crust, check out this 2012 calendar, featuring a bevy of cheesy beauties posed in their toppings, and in one case, au natural: a pin-up for the pie-minded gentleman and -woman.
The images below may prove what you already knew: pizza is damn sexy. New York pizza restaurant L'asso (the pear/gorgonzola pie is excellent, by the way) has created the "Pizza Is My Lover" 2012 calendar -- a selection of well, sensual pizza images. This pizza porn is a steal at only $10 and was created by Greg Barris, who is a comedian and partner at L'asso, and photographer Ashley Macknica.
As the holiday season winds down, the cheese smuggling season heats up along the Texas / Mexico border. Folks returning home from holiday stays and family visits in Mexico are often tempted to bring undeclared delicacies across the border, falling into the clutches of Cheese Crime™:
The largest penalty was assessed in a cheese smuggling case at the Paso Del Norte port of entry in El Paso.
[US Customs and Border Protection] officers were performing inspections on Dec. 28 when a 2008 Chevrolet HHR arrived at the primary inspection booth. CBP officers received a negative declaration for any plant, fruit, meat or vegetable products.