Smoked cheese lends some extra depth of flavor to this interesting ice cream, and phyllo cups add flair.
Cut the rind off the two cheeses and bring to a boil with the milk and cream. Blend the cream cheese with the sugar then add the eggs, one by one. Strain the milk and cheese mixture, leave to cool a little then pour over the cream cheese, sugar and egg mixture, stirring all the time to prevent the eggs from curdling. Transfer to an ice cream maker, or make the ice cream...
This creamy dessert is in season for spring and summer!
Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour.
...
Bacon ice cream? Sure. Bacon and eggs? In ice cream? Wow. Check out this unique recipe that pairs well with caramelized brioche.
Mmmm, bacon. But in ice cream? Surely only a genius or a mad scientist could make that work; fortunately, Heston Blumenthal is a bit of both, and bacon and egg ice cream is a signature dish of his Fat Duck Restaurant. I've never visited nor do I own any of his cookbooks (broad hint to any family members reading this), but he's made the...
This super DIY cocktail calls for homemade ham-infused cognac and Manchego tuiles baked in your own oven. Let us know how it tastes if you're feeling ambitious!
For luxe ham cognac: Iberico (Pata Negra) ham leg, 1.5 liters of Hennessey VS Cognac
For honey syrup: 1 quart of wildflower honey, 1/3 cup of water, three large sticks of Caribbean cinnamon
For manchego tuiles: 2 cups manchego cheese, grated
For ham and cheese cocktail: 2 ounces luxe ham cognac,...
The American Cheese Society has published a response to the recent CDC study on non-pasteurized milk, which states that the consumption of non-pasteurized dairy products is unsafe under any circumstances. The ACS has pointed out a few key details this study left out, and offered corrections to false facts:
The authors of the study assert that the interstate sale of all nonpasteurized (herein after referred to as “raw”) dairy...
"The Cheese Map" is an innovative graphic design project, pairing high-definition photographs of cheese with the shape of their country of origin. Donations to the artist's kickstarter campaign come with some pretty sweet prizes:
My goal is to create a world map where all countries with a cheese tradition are represented by a cheese they produce. I can't wait to see what this will look like and I really hope to be able to produce it so that I can share it with you as well...
The anonymous, New England-based food critic known as the Phantom Gourmet decides how these cheesy chips (Kettle, Lay's, Pringles and Ruffles) stack up. Which do you think is the best?
Ruffles cheddar and sour cream was Phantom’s least favorite. This brand is famous for its ridges, which make it the ideal chip for dipping, but when it comes to flavor, Phantom was underwhelmed. The bag boasts that these chips are made with real cheddar, but Phantom just wishes they used a...
Congratulations to Mollie Stone's Markets, Pastoral Artisan Cheese, Bread & Wine, Eli's Manhattan, City Feed Supply and Caviar & Banana for earning NASFT's Outstanding Specialty Retailer award:
The winners range from a neighborhood storefront and café to a 20,000-square-foot gourmet emporium to a nine-store natural and specialty supermarket chain. They were selected by a national panel of specialty food experts including previous honorees, manufacturers,...
Listen to a chef gives tips on how to tell if a Brie has gone bad in this short, informational video.
Wow, somebody really likes nachos. Arranged in a trough-like tray, the 1,700 pounds of beef and cheese, and 600 pounds of tortilla chips were assembled to raise money for LINK Kitchen, a charity that feeds the hungry. At least 70 percent of the nachos were consumed. Yum?
Even with 2,000 pounds of spoiled food due to warm weather, this nacho monstrosity easily trumped the previous record, a mere 3,999 pounds set in October 2011.
...
culture the word on cheese | culturecheesemag.com | © 2012 CheeseToast Inc. 
