Chichi Wang reviews two New York rice cake dishes, and is completely baffled by the addition of cheese in one dish.
But taken together, the dish was just extraordinarily strange. Halfway through the meal, the layer of cheese cooled, congealing into a sort of lid that refused to budge from the top of the skillet. I plowed on nonetheless, and attempted to extract a rice cake or two from its cheesy tomb.
Photo by Chichi Wang
Character "Jean K Jean" discusses Gruyere cheese in this recent SNL skit. Incroyable!
Complex and savory flavors melt together on this luscious pizza, perfect for any day of the week.
For the blue cheese, I've used Gorgonzola Dolce to great result, but our cheesemonger was out of that this weekend, so I asked for a recommendation, and bought Windsor Blue, from New Zealand. You want a buttery and slightly sweet blue.
Photo by lastnightsdinner
Female drinkers make up only ten percent of the UK beer market, and Sophie Atherton is determined to change that. Through exposure to craft beers and cask ales, she hopes to help women acquire a taste for brews.
Atherton is well placed to comment. Three months ago she became the UK's first accredited female beer sommelier. Since then, in between her work as a journalist and beer writer, she's been working tirelessly as a "beer ambassador", doing talks and tastings like this one during National Cask Ale Week at the The North Pole pub in Islington, north London, to try and spread the love.
Photo by The Telegraph
Jim Graziano of J.P. Graziano has a rather creative way of slicing an 85-pound wheel of Parmigiano-Reggiano.
Jim Graziano shows us how he uses a hammer, a huge knife and piano wire to slice the 85-pound block of cheese at J.P. Graziano, the fourth-generation Italian grocery owned by his family in Chicago.
Blue cheese lovers know that there's plenty of variation within the category, from soft, creamy blues that are a half-step removed from butter, to those sharp, crumbly blues that assault tastebuds with an acerbic self-confidence.
"A sheep milk blue is a good way to start [with blues] because it's got sweetness to it," says Jodi Ohlsen Read, co-founder of Shepherd’s Way Farms, and maker of award-winning cheeses like Big Woods Blue. "I don't push people to try it, but the people who love blue cheese are passionate about it, so offering them Big Woods Blue is kind of like making dinner for a really, really hungry teenager. You know they're going to like it.”
Milk for Big Woods Blue is first pasteurized, then inoculated with a mix of cultures, after which Jodi adds a vegetarian rennet.
Halloumi is gaining popularity across the globe, but new governmental restrictions have upset some traditional cheesemakers. The Cypriot government declared halloumi should contain at least 51% sheep and goat milk, but cattle farmers and large Halloumi producers often make the cheese with nearly 90% cow's milk.
The halloumi war pits the island's 260 cattle farmers against its 3,500 shepherds and goat herders. Cheesemakers, meanwhile, are grating against rules they say will curb exports.
An episode of cheese crime occurred at the Mexico-United States border on Friday, when border patrol discovered 92 pounds of white Mexican cheese hidden in a woman's minivan. The real crime? The cheese was destroyed!
U.S. customs officials have fined a Laredo woman $464 for failing to declare 92.7 pounds of white Mexican cheese she had hidden under the seats of her minivan when returning from Mexico...Cheese for personal use, generally less than 10 pounds, can be imported without declaration, but there's a commercial entry process for larger quantities.
The winners of the 2012 Great American Beer Festival have been announced to the public! Congratulations to all!
The 2012 Great American Beer Festival (GABF) competition awarded 254 medals to some of the best commercial breweries in the United States. Presented by the Brewers Association, GABF is the largest commercial beer competition in the world and a symbol of brewing excellence.
View the winners here
Photo by the Great American Beer Festival
Max McCalman's blog welcoming American Cheese Month answers the question on everyone's mind: Why October?
There was a time not too long ago that if you put those first two words together – American Cheese – it suggested something else: processed cheese. Today, however, we can take great pride in artisan cheeses produced in the United States. The quality of American cheeses has grown rapidly, to the point that American Cheese suggests something else entirely today.