Penn State nutrition professor Penny Kris-Etherton is asking milk manufactuer Dean's Foods a bigger question than "got milk?" Kris-Etherton asserts that the health claims on cartons of Dean's milk are misleading. "Got proof?" Kris-Etherton wants to know.
“It’s not right -- it’s inaccurate,” said Penny Kris- Etherton, a professor of nutrition at Penn State University, who wrote the report. “It’s really a marketing strategy to sell more of their milk.”
It’s not the first time Dean, the largest U.S. dairy processor, has drawn criticism for its advertising and health claims -- and Kris-Etherton’s objection may lead to Dean dropping the citation from its cartons.
The 115th International Cheese Awards in Nantwich, England, broke records before the judging even began. This year's contest, which saw entries from 28 new countries, including China, totaled 3,950 entries - 220 more that the 3,730 entries received the year before. It looks like the judges have their work cut out for them.
International Cheese Awards chairman Richard Paul said: “It always amazes me just how supportive the cheese makers from the UK and abroad, the small independent makers and the retailers are, it’s fantastic.
“As long as people like cheese then this is the show for them! It’s like the cheese Olympics, the place to be!
The renowned Murray's Cheese Shop is making a new foray into food with its own eatery. Dubbed "Murray's Cheese Bar," the restaurant will let Murray's loyalists and newcomers alike snack from its famed selection.
The new bar, a few doors down from the shop, has an impressive menu dedicated to all things cheese. It's divided into sections like "Spread," with a global array of soft cheeses; "Fry," (cheese curds!), and "Between Bread." There's also a massive selection of cheeses and meats, unsurprisingly.
Florence Fabricant at the New York Times has two new cheeses on her plate - Beekman Blaak from The Fabulous Beekman Boys' farm, Beekman 1802, and Flora Nelle from Rogue Creamery. See what she has to say:
Now the cheese, made from March to October, is available again. Inside its charry coat (blaak is Dutch for burnt), it is deep ivory and smooth textured, with an aroma hinting of wildflowers. The flavor is mellow, rich and buttery. To buy it, you must join a subscription list. Each Monday, 100 wheels are sent to those on the list.
The summer's drought, among the worst on record, will likely push prices upward for meat and dairy products next year. This potential change in cheese prices has one TV pundit blowing his lid, the ever excitable Stephen Colbert.
“Nation, this shit just got real,” Colbert said. “I mean, it is one thing for global warming to make the sea level rise, but nobody told me it could make my cheese levels recede.”
There are some days where all you want in the world is fried cheese. This recipe provides a classier alternative to mozzarella sticks, so we're pretty excited about it. Plus, fig and brandy jam...let's be serious about how good this sounds.
Saganaki—it sounds to me like some kind of sushi, but it’s Greek. Meaning, “little frying pan,” saganaki refers to a number of Greek dishes that are cooked in just that. Among all differernt kinds, there’s shrimp saganaki and sausage saganaki, but the most popular—and it’s not hard to see why—is cheese saganaki. Oh yes, it’s fried cheese, and I’m not talking mozzarella sticks.
This picture blew our minds in the oh-my-god-how-does-this-actually-exist-in-the-world way. If you're looking to get the same reaction out of your dinner guests, we suggest making this cheesecake of pure beauty.
I had posted a photo of this one on Facebook several months ago and promised for the recipe, well here it is now and my apologies for the long wait as I am timing this post to my lovely wife’s birthday!
Ok, let’s start by describing how I came across this cheesecake. Well every year we have a bountiful (when I mean bountiful it will be a lot, a dozen 30 piece packs is not enough) supply of Ferrero Rocher from my mom as she know that is our family favourite chocolate. Having that supply I was thinking of making a dessert out of it to enjoy our family favourite chocolate in a different way, immediately I thought of making a cheesecake, one of my known specialties
The Third Annual Wine, Cheese & Bread Faire, which took place at Old Sugar Mill in California, was deemed a success by the Sacramento Press. Among other things, guest sampled delicious wine and cheese, and could even take a class to learn how to make their own mozzarella:
Guests to the event received a thermos tote bag with the Old Sugar Mill logo for keeping purchased items cool. A commemorative wine glass was given to guests 21 and over for sampling the many wines.
Artisan cheese tasting and fresh-baked breads were available at an adjacent building for visitors to enjoy. Guests sampled other regional items such as olive oils, chocolates and other locally made products.
Due to the recent rise in prices for animal feed as a result of the drought, farmers are getting creative in order to keep their cows fed. This Kansas dairy farm gives their cows chocolate to keep their energy up.
The chocolate, all scraps from a chocolate factory, is mixed and then put right into the feed the cows eat every day. “A friend of ours worked at the factory and asked if we could use chocolate,” says Orville.
The cows have a strict limit of six pounds per day. That’s 5,000 pounds of chocolate for the farm every week. “It takes a lot of energy to make 100 pounds of milk,” says farm nutritionist Verton Miller.
Ireland has done a lot to protect their artisanal cheesemaking traditions with the Irish Raw Milk Cheese Presidium. This interview with one of its members, Peter Thomas, talks about the debate over unpasteurized milk, and what cheesemakers have been doing to help.
Cheese has a long tradition in Ireland, with cheesemaking on the island documented back to the 8th century. Tanag and Grus, pressed skimmed-milk cheeses, the fresh cheese Faiscre Grotha and acid-curdled Tath are just a few examples of the extraordinary diversity of traditional Irish cheeses. Yet since the 1960s, this variety of flavors has been gradually supplanted by standardized industrial production.