Sarah Rainey at the Telegraph has rounded up the best cheese boards in London and has a something to say about each. Here's the first on the list, click here to see the whole list:
Paxton & Whitfield Cheese with Slate Board, £50
A hand-crafted Cumbrian grey slate with three varieties from the royal cheesemongers established in 1797. Includes Blue Monday (a sour-creamy Shropshire blue), smooth and earthy College White and Berkswell, a hand-made Caerphilly. Order online to pick up next day in store (London, Stratford-upon-Avon and Bath), or book Christmas delivery, £10, before Monday, Dec 19.
It's just as we suspected: making the top seven Best Places to Work list involves cheese. From Jennifer Smith at the Wall Street Journal Law Blog:
Despite long hours and high pressure, working at a big New York City law firm can have some perks beyond the paycheck and prestige—at least if you’re at one of the seven that made this year’s Best Places to Work list from Crain’s New York Business.
Bingham, a four-time winner, offers a “collaborative spirit,” while Goodwin Procter has monthly wine and cheese gatherings and the option to jet early from the office if your workload allows, according to Crain’s. Alston & Bird employees meet each morning to brainstorm on how to make the company better.
Here is an answer to the question of whether or not organic farming outperforms conventional farming, and it's in the results of a 30 year trial done by the Rodale Institute in PA. Paul Hanley at the StarPhoenix has the story:
The results are in from a 30-year side-by-side trial of conventional and organic farming methods at Pennsylvania's Rodale Institute. Contrary to conventional wisdom, organic farming outperformed conventional farming in every measure.
There are about 1,500 organic farmers in Saskatchewan, at last count. They eschew the synthetic fertilizers and toxic sprays that are the mainstay of conventional farms. Study after study indicates the conventional thinking on farming - that we have to tolerate toxic chemicals because organic farming can't feed the world - is wrong.
In the online cheese community, Tenaya Darlington is known as Madame Fromage, and with a pen name like that it’s no surprise that this Philadelphia resident knows curd.
Not only does Tenaya maintain her own site, but she frequently contributes to HuffPost Food and the Di Bruno Bros. blog, while also teaching food writing. Having recently penned her first feature article for culture, on cheesemaker Sue Miller of Birchrun Hills Farm, Madame Fromage was fresh in our minds as someone we’d like to hear more from. culture intern Alexandra presented her with some questions:
What inspires you when you are writing your blog?
Recently Grafton Village Cheese Company in Grafton, Vermont, rolled out a new, cave-aged line of cheeses made by the talented young cheesemaker Dane Huebner.
Before Dane arrived, cheddar was what Grafton was about, selling their blocks and rounds in traditional black, green or red wax, depending on the age of the cheese. Dane, formerly of Georgia's Flat Creek Lodge and Wisconsin's Cedar Grove, shook things up by building new aging caves and creating new cheeses employing sheep's milk, a major departure from cow-based cheddars. When I was visiting the creamery this summer, I was treated to some of Dane's new cheeses, and left very impressed.
Pastoral's gift baskets made it onto the air this morning as a regional gift idea for foodies from Elizabeth Mayhew of Women's Day magazine. Skip to 3:33 to get the ultra-perky rundown on Pastoral Artisan Cheese, or just watch it through for a beautiful example of morning showsmanship:
The story of these two brothers who make cheese at First Light Farm and Creamery in East Bethany, NY, is far from conventional. It's inspirational to boot. Andrew Z. Galarneau at the Buffalo News has the story:
Before that night in March, Trystan Sandvoss and his younger brother Max did everything a couple of college boys could dream up to prepare for the challenge of making cheese.
The price of gold may be at a record high, but one new holiday cheese won't set you back $1,700 an ounce.
Roelli Cheese introduces its new Dunbarton Gold, a grass-fed raw milk beauty. Just like its sister Dunbarton Blue, this cheddar carries a hint of blue, sports a rustic, natural rind and is cured to perfection on wooden shelves in Cheesemaker Chris Roelli's man-made caves between Shullsburg and Darlington, Wis.
The Marcoot sisters are all about family and cheese. From Suzanne Boyle at bnd.com, here's a peek at what life on this Jersey dairy farm is like
"We literally touch every step of the process," said Amy, 29, manager of the Marcoot Jersey Creamery. She, sisters Brooke, 24, Beth, 27, and friend Audie Wall, 30, turn the milk of 60 Jersey cows into hand-crafted cheese.
The young Marcoot women are seventh-generation dairy farmers. But they didn't have to be.
"Our parents told us not to come back, that our feet weren't nailed to the ground here," said Amy of leaving the farm. "They told us all the time to give ourselves lots of options: Go to college, get a degree and find a job. Something stable to do."
Are you terrified of fruitcake, even while knowing that it could be a wonderful cheese pairing ingredient? The brave editors at Huffington Post Food have come to rescue with four recommendations for this season for fruitcakes and panettones that aren't dotted with freakishly bright fruit:
Fruitcake. This time every year, somehow or other we're faced with it. Up pops a sticky-sweet loaf laden with bright green cherries, whether you want it or not. Luckily, fruitcake has an Italian cousin, the panettone, which our editors are much more fond of. It's a light, fluffy, buttery bread that lacks the boozy density of fruitcake.