It's refreshing to know that in a time when so much journalism is copy-pasted from press releases, the Gray Lady is keeping up its journalistic standards. When the New York Times wanted to get the real story on Taco Bell's enormously successful Doritos Locos Taco, it sent correspondent William Grimes down to 14th Street and 5th Ave, to sample one for himself. The verdict...
Cheese News
We're not sure how you could go wrong with this recipe from teenytinykitchen. And just imagine what other foods you could pour that spicy, cheesy sauce over...
Homemade tater tots with a spicy cheese dipping sauce are a revelation. The other day I was talking to my British friend Madfall, and he was telling me about how much he loves...
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The winners of the 40th SOFI (Specialty Outstanding Food Innovation) awards were announced yesterday at the Summer Fancy Food Show in Washington D.C., and a healthy number of dairy companies accepted honors for their tasty entries:
Our friends at Vermont Butter and Cheese Creamery swept up quite a few coveted titles, snagging Best Cheese or Dairy Product with...
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We've had delivery at our doorstep, we've had DiGorno in our freezers, and now, pizza in our vending machines.
That's right, pizza vending machine "Let's Pizza" will be invading the U.S. this year. The machine has already seen success in Italy, where it was first launched. The most intriguing thing about this machine is that it actually bakes 'fresh'...
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The Guardian's Nigel Slater brings us two delightful, summery recipes featuring cheese and garden fresh veggies. Included are Slater's recipes for goat cheese and lemon thyme tartlets, a fresh radish and cucumber salad, and a grilled lamb with cool minted feta.
I really should cook more often with the mildly salty, snow-white sheep and goat's cheeses of which I am so...
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Blogger Marcella the Cheesemonger interviewed Kerry Henning, a Wisconsin Master Cheesemaker and the 4th generation Henning to take the reins of Henning's Wisconsin Cheeses. What makes a 'Wisconsin Master Cheesemaker?' (it's an official title) Read on to find out.
Spaulding: You are known for making huge wheels...
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OnMilwaukee.com is having a dairy month this June. As one of its features, this article on limburger cheese focuses on not only the smell, but also the history.
It's no secret that limburger cheese stinks. Its legendary odor has been compared to body odor, stinky feet and a variety of dead or dying creatures. Sadly, many people won't even give it a taste due to its distinctively pungent aroma. But, before you dismiss this Wisconsin classic, read on. It turns out there's a...
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These apple and cheddar biscuits look like the perfect snack or tasty breakfast side.
Though my mom enjoyed cooking and baking, I don’t really have a ton of memories of being in the kitchen with her. This probably due to both my lack of interest in anything culinary as a child, as well as her being ill and not feeling well enough for such things a lot of the time. Unfortunately there aren’t tons of dishes that I associate with her or things that I remember her making...
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Cheese and Champagne writes this lovely blog post about a Vermont-born, bloomy-rind cheese named Lillé.
As our regular readers can attest, we eat, and therefore write about, a lot of bloomy-rind cheeses here at C+C. We can’t help it – Colleen and I gravitate toward these plush white pillows like a kid toward dirt. And in the course of consuming all these bloomies, I’ve developed my own classification system. Some cheeses, like Chaource or Kunik, give your tastebuds a bath...
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Writing about cheese (or any food) can prove to be difficult, especially when describing the taste. "Herby" might be a good adjective to use, but something like "a sprig of parsley" gives us a better idea. This thoughtful essay attempts to understand our use of food metaphors.
Not long ago, a fellow cheesemonger and I were talking about the way we describe food – specifically, in selling cheese to our customers. “Like ‘nutty,’” she said. “Nuts really have nothing to do...
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