Craft beer is experiencing a renaissance. Last year, almost 2,500 Americans breweries were in operation, the most since the industry peaked in the 1880s. And with this renaissance has come an influx of lady brewers and buyers. Traditionally thought of as a "boys' club," craft beer is now attracting more women than ever (and not just the bikini-clad females in those big-name commercials).
In a move that signals the abandonment of plastic dolls, a newfound interest in dreamy boy bands, and the loss of childhood innocence, British cheese-buyers have begun to join the grown-ups' table by buying stronger cheeses. Realizing that mild cheddar is just so not cool anymore, cheese-eaters across the pond have turned to mature cheddar and blue cheese. The Guardian has the story:
There's cheese in my chocolate! There's chocolate in my cheese! The question isn't how it got there, but how it tastes. While savory chocolates are nothing new, some chocolatiers are hoping to win over sweet tooths with their unique treats.
"Industry magazine Food Navigator reports that Natra has developed wine-, cheese-, and olive oil-filled chocolates, hoping that utilizing Mediterranean flavors would increase the chocolate's appeal. Currently, the company is testing a a creamy sheep's cheese typical to the Basque region."
Photo by The Daily Meal
Oh boy, are we excited to have found this website. Raclette Party! is a brand-spanking-new site featuring (you guessed it) raclette recipes. Cheese lover Joanna Miller is behind the operation, blogging classic and seasonal raclette recipes. The latest? Harvest Raclette, featuring kale, squash, and asian pear.
My kind of Raclette Party is getting together with friends for DIY snacking and merriment. Spending as little time as possible in the kitchen prepping for your party. Melting cheese over whatever accompaniments you have on hand. Creating interesting new flavor combinations. Perhaps drinking a bit too much wine.
Photo by Raclette Party!
Nachos are pretty perfect, as far as snack foods go -- salty, cheesy, and crunchy. Why don't you nosh on some for lunch? If you're in need of inspiration, check out this gorgeous slideshow from First We Feast. It's sure to get your tummy rumbling.
Here at FWF, nachos are near and dear to our hearts. We like to get decadent with nachos, loading cheese, jalapeños, and beans on crunchy tortilla chips. Sometimes, we also like to gawk at incredibly alluring photos of nachos, just to remind us of our nacho addiction.
Turns out, cows are totally down with robots, or at least the four-wheeled device known as "Rover" currently being used to herd cattle at the University of Sydney in Australia. Could this be the future of farming?
Because the robot moved in a steady manner it allowed cows to move at their own speed which was important in reducing lameness among cattle, Dr Kendra Kerrisk, dairy researcher and associate professor, told the BBC.
Robots are already used in the milking process but the team wanted to see if they could be used in other areas of dairy farming.
Photo by BBC
Let's face it: you're not in the mood to boil and stack noodles every time a lasagna craving hits. The solution? Lasagna Grilled Cheese! Homemade meat sauce, parmesean, ricotta, and mozzarella...do we need to say more?
We start with a delicious meat sauce, with browned ground beef, slightly crunchy celery and carrots, onion, oregano, garlic, pulled together with a tomato paste and finished with zip of wine. Surround this with parmesan cheese, ricotta, AND mozzarella cheese for the melty, stretchy, goodness! I don’t think I need to convince you to eat this one!
Get the recipe
Photo by BS in the Kitchen
Gouda is one of the most popular varieties of cheese, with its sweet notes and crystalline texture -- but sometimes you just want something smooth. Enter: Remeker Pure, a buttery gouda that's rubbed with clarified butter instead of dipped in wax. Ask your local cheesemonger for a taste!
But I also want you to take a close look at Remeker Pure — it’s not just “another Gouda.” It’s been rubbed with clarified butter instead of dipped in wax — like most Goudas. If you look at the photo below, where Remeker Pure poses smoothly next to a wax figure (Beemster Graskaas), you can see the difference in texture. Remeker Pure is like a buttery Gouda lozenge.
Photo by Madame Fromage
This award winning cheese hails from a quaint co-housing community in Hartland, Vermont. Thanks to the unique housing system, the makers at Cobb Hill Cheese are able to source milk from a fellow community member Cedar Mountain Farm who let their cows graze on all-organic materials. It's no wonder Formaggio Kitchen fell in love with this local cheese maker.
"Ascutney Mountain is a marvelous cheese that was developed from a recipe for Swiss Appenzeller. It is aged 7-8 months and is made with raw Jersey cow milk and vegetable rennet. This rich milk yields a cheese that is at once savory, milky, nutty and toothsome. Each wheel weighs approximately 7-9 pounds and has a gorgeous yellow paste and a mottled beige and white natural rind."
Photo by Formaggio Kitchen
A cheese company in England has created one unique holiday piece: the Christmas-Dinner Cheddar. The savory version is flecked with the flavors of traditional English holiday dishes like sprouts, carrots, and turkey flavoring. The sweet cheddar is reminiscent of Christmas Pudding with brandy-soaked sultanas, currants, candied fruit, and spices. Delicious or too daring -- what do you think?