A new robotic milking system has relieved stress on farmers and udders at Jobo Farms in Greenbush, Ontario. Cows have access to milking stalls all day long, and usually opt to be milked three times a day, making for healthier and more comfortable cows. The robotic milking arm can sense if there isn't enough milk in the cow's udder, and will not offer up the snack that the cows get as a reward after milking. For the first time ever, the Oosterhof brothers that run Jobo farms were both able to...
Cheese News
More numbers tallying up the loss and damage experienced by the Parmesan industry after Sunday's earthquake. Cleanup is under way:
Although some of the damage wheels can be used in the short term, they are estimating that 10 percent of the Parmesan industry will be affected.
Cesare Casella, chef of Salumeria Rosi, spoke with producers in Grana Padano to get an idea of the damage that had been done.
“The point is that yes, they say ‘they lost $250,000,000...
A lavish, dense "pie" stuffed with penne pasta, mouth-watering Wisconsin Asiago, cheese and Tuscan kale - complete with a truffle oil potato pie crust. This recipe is actually a variation on timballo di maccheroni, a traditional dish from Naples. In a word, YUM.
Some few years ago, in a movie called "Big Night," the preparation of a timballo di maccheroni was featured in a big way. It made a big impression on audiences. Me included. Recipes for timballi proliferated and...
Sour cream gives this dessert a super-creamy boost without adding too much sweetness. A perfect accompaniment to fruit pies or a hot summer day, it can easily be made at home.
I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen...
Chad takes us behind the scenes at Neal's Yard Dairy in London, giving us a personal tour with his video camera. He ventures into all the cheese caves and talks about the cheesemaking process, meeting many of those involved in the process.
Watch on YouTube
...
A German magician astounds his audience (and us!) when he taps his iPad and pours real beer into glasses and the mouths of passers-by. Anyone have a clue how he's pulling this off? We're stumped!
According to Pierro's website, he has a degree in economic engineering (a useful skill set for making beer-dispensing iPads?) and has appeared on numerous German television programs. He's won several awards, too, including the 2004 Siegfried & Roy Award in Las Vegas.
...
While the craft beer movement is flowly freely in the United States, it's just beginning to take shape in the U.K. Excitingly enough, a network of adventurous brewers has emerged, many drawing on U.S. craft beer influences.
American brewer and editor of The Oxford Companion to Beer, Garrett Oliver puts their quest for new flavours down to the US losing its own brewing culture and so being free to explore all others. Now a young generation of brewers in the UK are looking...
Mandy Reed, award-winning cheesemaker and boss at the Swaledale Cheese Company in Yorkshire, England, died in February after a celebratory dinner with her son and his friends. She left the group in a taxi, but never made it back to her house. She was later found in a neighbor's garden.
Dr Peter Cooper, who carried out the post-mortem examination on Mrs Reed's body, said she died of a combination of acute alcohol intoxication and exposure to cold.
...
Earlier this week Sartori announced the release of their long-anticipated Paolo Sartori Limited Edition Extra Aged Goat Cheese, which debuted at the 2011 World Cheese Awards in Europe, where it won a silver medal. Who else is excited?
A Sartori original, this extra aged goat's milk cheese is well balanced, featuring savory, caramel notes and a light citrusy flavor. Touted for its highly approachable, yet "authentically goat" flavor profile, this cheese was crafted to...
We always knew that calcium was good for our teeth and bones, but a recent study took things a bit further, proving that expectant mothers who eat cheese and other dairy products are more likely to have children with good dental health. Sounds good to us!
Researchers tracked 315 Japanese mother-and-child pairs, recording prenatal diets and dental examinations of children between 41 and 50 months of age.
The study, believed to be the first of its kind, found a strong...

