To prove their point in a recent dispute over the proportion of goat's, cow's, and sheep's milk in halloumi, Cypriot dairy farmers spilled 15 tons of unused milk outside of the presidential palace this past Monday. Halloumi-producing factories are refusing to accept the farmers' milk until the dispute between the Cypriot government and the EU Commission is solved, leaving tons of milk to spoil.
The 1985 prototype states that the majority of milk used in halloumi must be...
Scientist in Kashmir have successfully cloned a rare breed of cashmere goat, highly valued for its wool. The Washington Post has the story:
The March 9 birth of female kid “Noori,” which means “light” in Arabic, could spark breeding programs across the region and mass production of the high-...
Against all odds, Anat and Daniel Kornmehl started a goat dairy in Israel's Negev Desert 14 years ago. With an aim to improve the land, and conditions for their animals they've worked with experts to find a "green" way to dispose of the high-fat-content waste water produced by the dairy. Adam Dickter has the story:
The solution they found involves an 18-foot square artificial wetland. Waste water is filtered through plants, then through a layer of coarse sand and another...
Great article from Pressdemocrat about Vella Cheese Company post Ig Vella. Looks like the fourth generation of the family is grabbing the reins with ease:
“You know, it’s not like I closed a lucrative law practice last June and decided to jump into making cheese. Dad had congestive heart failure in October 2009, and he never came back full time after that. So we had all that time...
Another great video from Food52, who paid a visit to these beer geniuses, and learned a bit about home brewing:
We cook from scratch a lot here at Food52 -- yogurt, granola, sriracha, ricotta, bread -- but before we met Stephen Valand and Erica Shea from Brooklyn Brew Shop, we'd never considered making our own beer.
It turns out that it's easy with their beer making kits, which...
What’s in Store 2012, the annual trends report from the International Dairy-Deli-Bakery Association, reports that consumer palates are developing, and cheese preferences are going from mild to robust, complex, and flavorful:
Bolder flavors are the hottest cheese trend as consumers venture beyond younger-aged cheeses to more...
The time has come for the Wisconsin Licensed Cheesemaker Scholarship to be awarded, and Anna Landmark is the happy recipient! Who is Anna Landmark? Here's what you need to know:
Anna Landmark, a policy research director for a Wisconsin non-profit, who with her husband, owns and runs a small-scale sustainable farm in Albany, Wis., was selected from a wide field of applicants for the $2,500 annual award from Wisconsin Cheese Originals. Landmark is mid-way through the...
Allison Austin Scheff at Seattle Mag, is just as excited as we are to hear that Murray's is opening a handful of mini shops in Quality Food Centers (QFC) in Washington State. Heads up, Washingtonians, you're in for some cheese!
The first local mini-Murray's opens in two weeks in the University Village QFC. There'll be a FREE tasting event open to the public on Thursday, March 29th from 4pm to...
Ever wonder how California's North Bay Area turned into the west coast's epicenter of cheese? This article from Stett Holbrook atbohemian.com gives a great history of how it all came to be, beginning with Sue Conley and Peggy Smith, of Cowgirl Creamery:
Sue Conley's timing was impeccable. As cofounder in 1997 of Cowgirl Creamery, one of the first local cheesemakers to hit the big time, she and her partner, college friend Peggy Smith,...
Here's a video from two years ago, that's still worth a watch, just to see camels getting milked!
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