In this recipe, the classic pairing of pears and blue cheese is transformed into a warm, comforting fall dish, and if you've read through our fall issue, you know soup is always better with cheese! A creamy, potent blue works best here.
The flavor of the pear is delicate, almost haunting, and leaves you going "what on earth is in this?" until the pear-ness of it asserts itself at the very end. Then, because I love pears with pancetta and blue cheese, I decided to throw a bit of those on top. Wow! They really made the soup, especially the blue cheese.
Photo by James Ransom
Are you ready for the biggest Italian dinner to ever grace the country? Using social media and other tools to spread the word, Parmigiano-Reggiano promoters are attempting to get everyone in Italy eating the same (cheese-centric) meal at the same time.
Organizers say the dinner is designed to promote the revitalization of the Parma region. Cheese producers there are still struggling because earlier this year, a series of earthquakes toppled shelves containing millions of dollars worth of the cheese, aged for two years in giant, five-story buildings.
Gregg L. Engles, the pioneer of America's dairy consolidation, is stepping down as the CEO of Dean Foods, whose brands include the big names of Garelick Farms, Land O Lakes and Horizon Organic.
These days, however, as he prepares to step aside as chief executive of Dean Foods, Mr. Engles, 55, is perhaps better known for his paychecks, which continued to be hugely generous even as his company’s fortunes tumbled.
The Motley Fool noted in March that he had averaged $20.4 million in compensation over the previous six years, while Dean’s stock fell 11 percent a year, on average. Forbes ranked him among its Worst Bosses for the Buck in 2011.
Photo by Wade Rackley for The New York Times
Beck Eleven, writing for thepress.co.nz, covers the rise in "minor offending" in New Zealand through the lens of a particularly unfortunate cheese crime™:
This recipe comes from Culture Yourself, a beer and cheese pairing at this year’s Cleveland Beer Week. Other appropriate locations may be found by looking at any map of the US. I recommend a healthy dose of pre-party exercise. Plan ahead to avoid last-minute madness.
1 spacious, well ventilated venue (We picked Great Lakes Brewing's Tasting Room)
13 brewers (or to taste) with up to 5 cases of beer each (Like Bell’s)
10 creameries (or to taste), with up to 5 lbs of cheese each
1 local retailer, must be HIGHEST quality (We picked Heinen’s)
150 beer and cheese obsessed fans
You can never go wrong with a review of cheese basics! Thanks to the power of science, a few modest ingredients can come together and create just about any type of texture, smell, and taste imaginable.
There are three basic steps of cheesemaking: curdling the milk, draining and pressing the curds and removing the whey, followed by aging and ripening. All throughout the process, cheesemakers can employ any number of tricks to produce anything from Gouda to Limburger.
Love 'em or hate 'em, everyone has an opinion about pumpkin beers. But which is the best? The team over at Serious Eats crafted a serious taste test to determine the winners.
Each beer was rated blind, solely on aroma, flavor, balance, and overall experience. Would we like the most coveted, cult-favorite beers? Or would something else stand out from the crowd? Of the 17 pumpkin beers we sampled, here were our favorites.
Photo by Sean Buchan
Do you ever find yourself hungry for lunch, but unable to decide between the creaminess of mac and cheese and the gooey, crispness of a grilled cheese? If you're in Cincinnati, fear not, for the chefs at Tom + Chee have combined the two into one seriously filling sandwich.
Creamy macaroni and cheese, savory bacon, and gooey cheddar is an amazing combo, even when not in a sandwich, and the generously buttered and grilled white bread adds a satisfying crunch. It's a sizeable meal; I usually eat half and save half for later.
Move over Emma Stone, watch out Katherine Heigl! Hollywood's new starlet is Wisconsin's Burning Nettle Gouda!
Someone from the Artisan Cheese Gallery in Studio City, California called them looking for nettle gouda, as supposedly there was a plot line in an upcoming episode of CSI:NY about nettles. Larry's Market was out of Marieke Burning Nettle Gouda, but called around to area shops in an attempt to locate a few wheels for the producer.
Armenians and Turks have found an alternative to formal, or track one, diplomacy: cheese diplomacy. Cheese is often the catalyst for dinner parties and wine tastings, but who knew it could become the sole medium for communication and cooperation between two countries?
Less than 70 kilometers, or 45 miles, apart but separated by a border that has been closed for nearly two decades, cheese makers in Gyumri and Kars, along with colleagues in the nearby Georgian town of Ninotsminda, produce and market a “Caucasian cheese,” invented by Mr. Mkrtchyan in 2008 to foster cross-border cooperation.
“My cheese diplomacy actually preceded the soccer diplomacy between our countries,” Mr. Mkrtchyan said Monday as he walked into a meeting in Istanbul organized by Support to Armenian-Turkish Rapprochement, an umbrella group for like-minded activists from Turkey and Armenia.