Congratulations to Andy and Mateo Kehler, who have been named food honorees of Martha Stewart's American Made Awards. Jasper Hill's artisanal cheeses mature in one of their seven, climate-controlled caves, producing blue and washed-rind soft varieties.
Mateo insists that "other cheesemakers aren't the competition," he says. "As a group we compete for the person who hasn't had that awakening yet. We want the person who bites into a Hervé Mons Camembert, and the light comes on."
Photo by Colin Clark
Yesterday our very own Kate Arding made a guest appearance on Anne Saxelby's radio show, Cutting the Curd, to give an informal lesson on the history and revival of British cheeses. Click through to listen:
"Farmhouse cheeses were increasingly on the back burner [after the industrialization of food]. The methods of production and efficiency for cheap food were eclipsing flavor." [5:36]
This op-ed from the New York Times bemoans the fact that the farm bill has expired with no replacement for the first time in over 60 years. Dairy farmers may have it the worst, what do you think?
Last week began without a farm bill, a legislative lapse of shameful proportions. Since 1949, the bill has always been renewed, but not this year. Even so, most of the 2012 crop is still covered by loans, insurance programs and commodity supports until the end of the year — with one important exception.
That exception is dairy farmers. When the farm bill expired, so did the Milk Income Loss Contract Program, which pays dairy farmers when milk prices, which are always volatile, fall below a set level. The payment is also adjusted to the price of feed, which has been high, thanks to record corn prices, and will be much higher after this year’s nationwide drought.
Samples of the oldest cheese commercially available in the world were passed out last Saturday at Wisconsin Cheese Mart in Milwaukee. The 40-year-old vintage cheddar delighted those of all ages, or at least those willing to shell out ten dollars an ounce.
The Mikkelsons described the taste as smooth.
“It was creamy, it was sharp, it was real sharp,” Ryan Mikkelson said. Neither had any qualms about eating something older than them.
“Not even the slightest,” said Ashley Mikkelson, who joked that she loved cheese so much she would marry it if she could.
The classic and unassuming hot dog gets a culinary makeover with the bold flavors of Manchego cheese and roasted garlic. Try it on ciabatta instead of a hot dog bun to truly step outside cookout territory.
A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs.
Photo by Kenji Toma
Brewers are sticklers for cleanliness.
That’s because spick-and-span equipment and proper brewing protocol allow yeast strains to perform a military-precise fermentation march toward a desired flavor profile. But if wayward bacteria or fungi enter the mix, flavors and aromas can scatter in tart, funky directions: the symptoms of infection and a reason to send beer swirling down the drain.
Yet one brewer’s accidental infection is another brewer’s long-standing tradition. For around 500 years, the signature sip of Brussels, Belgium, and the mainly rural Senne Valley to the west, has been the winelike lambic, a spontaneously fermented ale that’s as complex and sour as it is appealing. This rustic beer was born on the region’s farms and brewed with their agricultural bounty: a grain bill of at least 30 percent unmalted wheat and the remainder barley malt.
The seedling of an idea for this recipe started while I was making cheddar cheese crackers for the kids. The thought occurred that it might be an interesting base for a tart crust. As I wandered through the farmers' market later that day, in search of some "late winter" inspiration, a bunch of humble onions set the ball rolling. It was at the moment I knew I wanted to recreate the flavors of a French onion soup into my tart.
Target 10 has created an infographic on gays and lesbians that depicts something we all love—drinking, eating, and going out. This infographic compares gay men and women with their straight counterparts, offering insight into how this community differs socially and culturally from heterosexuals while illuminating the areas in which we are similar, from liquor selections to nightlife habits to cuisine preferences. Eat, drink, and be gay!
Cheese Importers, Longmont, Colorado's cheese shop extraordinaire, was founded by the White family in the mid '70s, and has big plans for a new location. Think bigger, better, and bistro - all factors in the plans:
The Whites had their eyes on a potential new home: Longmont's original diesel-fueled power plant, built in 1931. The distinctive, brown-brick building would mean more space for retail and dining, and more eyeballs because of its perch on Main Street. "It was, 'Woohoo! This is gonna be great!' Until we started digging into the floors and finding old diesel fuel tanks that weren't on the plans anywhere, or the power that they thought was 800 amps and really only 400," Samm White recalls.
If you thought $10 was too much to spend on a burger, these decadent assemblies are not for you. The Daily Mail has the story on the world's ten most expensive burgers (they're quick to point out that most of them are American - should we be proud?), which are priced far out of the ballpark of what you'd ever in your wildest dreams expect to pay for a burger:
Eight of the patties can be found in upmarket restaurants in the U.S., while a ninth is on offer in London and a tenth in Indonesia. One of them even comes with a diamond-encrusted solid gold toothpick.
However - with the cheapest on sale for £100 and the most expensive being offered for $5,000 - it's debatable whether your average burger-loving diner will ever be wealthy enough to sample the delights of these dishes.