The US government has proposed a solution to the volatile dairy industry: occasional limits on milk production, ensuring that prices stay stable and prevent another industry crash like the one in 2009. Although voluntary, the proposed program has sparked violent debate.
Some of the tension stems from farmers' wariness of government dictates. Much of it comes from the tension between reforming federal supports for the dairy industry while simultaneously cutting the federal...
Ah, always the problem -- you want to slather some Brie on a baguette for lunch, but you've just taken it out of the fridge. America's Test Kitchen offers a solution. What are your thoughts on this daring method?
A rule of thumb for creamy cheeses like brie or camembert is that they're best enjoyed at room temperature, but when you're hungry and pull it out of the fridge, you're stuck waiting an eternity for the cheese to come to up to temp. America's Test Kitchen has a...
Sure, white wine and beer may pair more safely and broadly with cheeses, but what fun is a safe world? Venture back to the days of permanent red wine and cheese pairings and enjoy yourself!
P.S. Check out our props on page 2 of the article!
“Americans fear making egregious errors in pairing food and wine,” said Max McCalman, dean of curriculum at artisanalcheese.com and author of the book “Mastering Cheese.” “In more cases than not, cheese and wine pairings do work...
Sartori Cheese Company of Plymouth, Wisconsin took home the award for "Best Cheese" at the 2012 Dairy Innovation Awards held in Oslo, Norway last week. The cheese in question? Espresso BellaVitano:
"It is wonderful to see U.S. cheesemakers being recognized and winning best of class awards in these very competitive and prestigious competitions," said Jeff Schwager, Sartori President. "Wisconsin and U.S. cheese companies are making some of the best cheese in the world – and...
And the results are in! Tampa, FL has been crowned the hometown of the Cuban sandwich, after more than 7,200 votes poured in to NPR.
The sandwich is, of course, the invention of cigar workers in Tampa's Ybor City. The standard version is cold or hot-pressed, with shredded pork, glazed ham, swiss cheese, pickle and mustard on white Cuban bread. (The Tampa version also has Genoa salami, which Miamians consider an...
Emiliano Lee, of Farmshop, gets poetic when it comes to cracking open an 85 lb wheel of Parmigiano Reggiano. We love it:
When an 85-pound wheel of Parmigiano-Reggiano from the Cravero family of affineurs is opened, "it's really, really beautiful," says Farmshop market manager Emiliano Lee. "It's almost like looking at a cliff, all these rocky crags where the curds were when you've taken the wheel apart, and those little bits that fall out of the center are the gold right...
While the recent popularity of Greek style yogurt has been wonderful for dairy farmers, the growth in the industry has left farmers and yogurt makers alike wondering how they are going to sustain such high production when there's only so much milk to be had:
"We're really concerned about the long-term prospects in the northeast for milk supply," he said. "Its been a struggle for us. We expect over the next few years it will continue to be a struggle and I kind of scratch...
Two German art students have constructed a guillotine and are planning on executing a sheep as part of their project. Since it's a controversial stunt, they've turned the animal's fate over to the public, who can vote on whether or not the lamb lives online. We hope this sheep dodges the guillotine!
"There were people who wanted to forbid us to do this. There were people who celebrated the idea from day one. And there were some people who were afraid of us," says Materne...
This creamy, cheesy dessert is evocative of cheesecake or a Danish. Perfect with some ice wine on a summer day!
Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it.
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Creole Cream Cheese gives this ice cream recipe a little something extra. Definitely a different summer treat!
Creole cream cheese was historically eaten in Louisiana from the 1800s to the 1980s. Production of the product ceased until Chef John Folse's Bittersweet Plantation Dairy began manufacturing and distributing Creole cream cheese in the fall of 2002. Use this unique Creole favorite in this recipe or as an alternative to sour cream.
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