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Cheese News

The New York Times visits with painter Mike Geno, who's spent years refining his particular art: painting portraits of food, particularly fine cheeses.

We featured Mike's work in our Winter issue, and we're very pleased that his art is getting the attention it deserves. You can read the...

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Jeanne Carpenter of Cheese Underground, blogs about the environmentally friendly Crave Brothers Farmstead Cheese: their farm is so green it's carbon negative!

When he's not making cheese, and not...

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Oklahoma State University monitored milk production among cows that were being milked under LED versus fluorescent lights. The study was originally started because farmers and researchers wanted to make sure that cows were unaffected by the change. The results were surprising, however - the cows actually produced 6% more milk than under the original lights.

One theory: LED lights reduce stress, making for more contented and productive cows.

The results astounded...

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In light of the recent E. coli outbreaks in Oregon, Bill Marler of Food Safety News answers frequently asked questions about raw milk safety .

On Friday, the Oregon Public Health Division, Department of Agriculture and several local Oregon health departments announced that they were investigating an...

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According to a recent segment on the Today Show, cheese has moved from the "forbidden" foods category (because it's high in fat) to the "foods you should be eating" category. Sarah-Jane Bedwell, a blogger for Self magazine who was reporting on the segment, claims that cheese is chock full of calcium, and without calcium our bodies release a hormone that contributes to belly fat.
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CORPUS, a Canadian dance theater troupe, will start their first U.S. tour at the Long Island Children's Museum with a performance entitled Les Moutons - in other words, The Sheep. The performers combine dance, performance art, and slapstick to bring the world of sheep behavior to their audiences.

Audiences will observe a strange and hilarious universe as CORPUS re-enacts the results of their carefully studied overview of sheep behavior. Three white ewes (Julie, Marie-...

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Cambray Sheep Cheese fills in the seasonal gaps of their production cycle by teaching the art of cheesemaking to eager beginners. Trevor Hay of The West Australian sits in on a class and reports back on his experience.

Before long we are scooping the curds into the moulds. Because the focus is on home cheese-making Jane points out that we don't need fancy equipment. Our brie...

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Sue Riedl of The Globe and Mail takes us on a mouth-watering tour of familiar New York City cheese haunts. Follow her everywhere from Lucy's Whey to Union Greenmarket to Beecher's Handmade Cheese and more!

Walking off some of the fondue, we found ourselves in the Flatiron District, where we sidestepped the smorgasbord of...

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Vermeer, a low-fat Gouda-style cheese, and this year's World Champion Cheese Contest winner recently sold at auction for the whopping price of $8,400 per wheel. That's $350 dollars per pound! That sounds like a record-breaker, but other cheeses have gone for more:

While $350 might sound like a lot to spend on a pound of cheese, it's only half of what one of last year's gold-medal winners, a peppercorn cheddar, sold for at auction, said Jane Cisler, the marketing...

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The International Biscuit Festival celebrates one of the most perfect foods. Yes, you guessed it, the biscuit. This year the event boasts live music, plenty to taste, a biscuit bake off, and a celebration of Southern culture. The festival takes place May 16-19, 2012 in Knoxville, TN.

“For the past two years, the International Biscuit Festival has created an experience in Knoxville that is authentic and fun,” said Kim Bumpas, President of Knoxville Tourism and Sports...

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