Wisconsin's cheese production is higher than that of previous years, with notable spikes in Cheddar, Italian and Mozzarella.
Nationally, 858 million pounds of cheese was produced--up 6.2 percent from the same month in 2011, but 5.8 percent below the previous month's production totals.
Wisconsin's production of American cheese increased as the state produced 64.7 million pounds, about 4.2 percent more than last year, but 6.1 percent below last month's production....
Listeria monocytogenes may have contaminated Moonstruck Organic Cheese's Tomme d'Or in British Columbia. A recall was issued on the cheese by the British Columbia Centre for Disease Control after routine sampling detected Listeria.
Listeria, if present, will grow to high numbers even if the cheese has been stored in the refrigerator. Food contaminated with Listeria monocytogenes may not look or smell spoiled.
Consumption of food contaminated with Listeria...
No longer does the grilled cheese evoke images of squished white bread or plasticky orange "cheese product." Artesian grilled cheese shops have sprung up across New York, stuffing their sandwiches with shortrib, truffles and raw cheeses. The breads are thick, and crunchy from better-than-butter spreads: cultured butter, made from fermented cream, and duckfat.
Sure, you could make this at home, provided you could find the proper ingredients, had access to a panini press (a...
Cheeseboy, a northeast U.S. chain, wants to know what you'd do for a grilled cheese. To enter the contest, submit a video of yourself proclaiming your love for the melty sandwiches. You could win free grilled cheese for a year and $1,000 if you're crowned the Super Fan, or a $50 Cheeesboy giftcard if you're one of 10 finalists.
“We wanted to provide our fans with a fun way to celebrate National Grilled Cheese Month, while acknowledging their enthusiasm for grilled cheese...
Feta is paired with Kashkaval, a somewhat firm sheep's milk cheese, in this snackable appetizer.
Turkish borek can be made into beautiful shapes, turning pastry into delicate roses. Here we take a shortcut to a less involved but still somewhat floral-inspired approach, using puff pastry to create beautiful crisp cheese borek. These make addictive party snacks. Feel free to make up more than you need and freeze, unbaked, for your next party. They can be transferred...
Fondue is no longer subject to a single pot. The EZ-Melter, made in Uruguay, is reminiscent of a muffin tin, ready for cubes of cheese to melt inside its individual cups.
Pop a square of good melting cheese — provolone is the choice in South America — into each hollow; put the dish in the oven, on a gas burner or even on a grill; and in minutes you have little blobs of molten cheese ready for toothpicks. You can doll up the cheese by wrapping each piece in a strip of...
To celebrate National Grilled Cheese month, whip up this sweet and savory sandwich made with dried fig jam and melty Manchego.
Though we love our homemade fig jam, the best part of the sandwich was actually the huge holes in the bread that let bits of fig jam and shredded Manchego drip down onto the pan when we were grilling. They became an extra bit of sweet, caramelized toasted cheese texture on the final sandwich.
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Bi-Rite Market in San Francisco posted this delicious recipe for Stilton breakfast sandwiches just in time for Grilled Cheese Month, and we think it looks like a winner. Give a try and let us know what you think. Deeelishus:
Right now, we’re celebrating cheeses from the British Isles, so I want to share a recipe for Stilton, which is made by the Colston Bassett Dairy specifically...
Npr has the story on the Milk Not Jails program, created by Lauren Melodia in upstate New York. This non-profit's goal is to simultaneously employ ex-convicts and help out local dairy farmers, the combination of which will ideally boost the local economy overall:
Milk Not Jails' first complaint is that Dean Foods, a powerful food company that controls the majority of milk distribution in the region, has...
Kitchen Careers sits down with Peggy Smith and Sue Conley of Cowgirl Creamery and asks some well-chosen questions. It's clear that these ladies have knowledge enough for all of us and more:
Cookie Monster has long proclaimed that “C is for Cookie.” Do you think he might change his mind with a sampling of artisan cheese?
Peggy: That is a great question! I think Cookie Monster would take on an all new personality when sampling artisan cheese. Why is he always so...
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