This intrepid goat kid has had enough of the standard homemade fare, and branches out to a new cuisine - buffalo milk!
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Here's a great article from Adam Davidson at the New York Times Magazine, on the difficulties the modern dairy farmer faces. It's become a more challenging game as the years progress, which is evident at Fulper Farms in New Jersey, where three generations of farmers need to find new ways to keep the farm in the black:
The Fulpers, like most people, are too busy with their day...
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For anyone who hasn't seen them, today is the last day that these sheep sculptures will be on display in Times Square, so go say hello:
Counting Sheep will be on display in Times Square from March 1 – 7, 2011 on the northern end of Broadway Plaza between 45th and 46th Streets. Spanning 36 feet long and 12 feet wide, the installation is comprised of 24 uniquely made paper sheep sculptures on 6” to 16” high platforms. All of the sheep are hand-made by the artist himself in a...
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Here's an update on the excitement surround tonight's evening tasting at the World Championship Cheese Contest in Madison, WI. This year looks like it will draw the biggest crowd yet, and cheese fans are getting geared up to try hundreds of cheeses in one fell swoop:
Watching 40 judges in white lab coats nibble on cheese and then spit the samples into garbage cans might not sound like an elegant evening to most people, but...
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As professional recipe developers in the process of writing a cookbook, we’ve learned that a recipe that works out perfectly the first time is as rare as finding a baby unicorn that coughs up winning lotto numbers. Even if you know what you’re doing, the recipe usually comes out fine, at best. Even if it turns out great, there’s still the need to test variations; tweak the spices, bake instead of broil, use half a cup less flour.
The High
A toasted orzo pudding I...
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Vote for your favorite Cheez-It flavor this election year, and win a lifetime supply of Cheez-Its, as well as your likeness on the packaging!
Cheez-It® crackers is asking Americans to throw their support behind the candidate they find appealing, agreeable and most importantly, delicious, by casting their vote for the Top Cheese. Eight flavors of Cheez-It crackers will campaign for the right to be named America's "Top Cheese."
Voting is underway at the Cheez-It...
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New study shows that dairy products are good for your brain. We suspected it all along.
The study, involving US and Australian researchers, was based on 1,000 adults. It found those who regularly have dairy products such as milk, cheese and yoghurt score better in tests of mental ability than people who never, or rarely, consume dairy products.
It follows another US study, involving 104 pensioners, where scientists found that older people with higher levels of...
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This is almost as good as the famous panda sneezing video - substitute a big ol' pig, and add some baby goats. Voila!
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The Cheese School of San Francisco has some great class offerings this spring, but seats are going fast, so get in or miss out!
In response to popular demand, we've added more cheesemaking classes to the schedule. Look for our basic class, as well as mozzarella and ricotta making and our first ever Camembert class! We've also added more introductory courses for those of you who have only recently formed a cheese habit. For our longtime students of fromage, we have some...
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Apparently pepper jack is outstripping its cheesy friends in terms of popularity on fast food sandwiches. There's a lot to love about this spicy little cheese:
Watch out, American™ Cheez™—there is a new flavor of cheese "in town" that people are eating a lot of! That would be pepper jack—a fiesta of flavor in your mouth area due to the mixing of peppers inside of the cheez. It's not just hungry Americans shoving entire bricks of pepper jack into their drooling maws during...
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