Nowadays mothers are breastfeeding less, yet many children are allergic to a protein found in cow's milk. Researchers in New Zealand have successfully engineered a cow whose milk contains fewer of these proteins.
"In developed countries, 2-3 percent of infants are allergic to cows' milk proteins in the ﬁrst year of life," the researchers said in a paper published in the Proceedings of the National Academy of Sciences.
Anower Jabed and colleagues at the New Zealand government-run AgResearch company said their genetically modified cow produced milk with a 96 percent reduction in the protein beta-lactoglobulin (BLG), a component known to cause allergic reactions.
In Virginia's Blue Ridge Mountains thirteen nuns live at Our Lady of the Angels Monastery. They follow Benedictine tradition which says that prayer should be complimented with work, so they begun making Dutch-style Gouda and have been for over twenty years.
I just think working for a living is a good thing. Our life is pretty intense; there’s a lot of silence, a lot of prayer, a lot of meditation in it and I think the balance of using our bodies in a healthy way is very important for that. We use our bodies and the gifts God has given us of mind and heart and body to support ourselves and we find a special satisfaction in making a wholesome product to do that.
Redwood Hill Farm in California is open to public visits two weekends every year.
Bands play, goats are paraded, and cheese is tasted. "I love seeing children run up to taste the goat milk yogurt," owner and award-winning cheesemaker Jennifer Bice says. "There were many years when we did in-store tastings and the word 'goat' would make people recoil in fear or disgust, so it's really gratifying to see such a change in attitudes and taste."
It's a struggle for small dairy producers in Mauritania to stay afloat, when their market is flooded with European imports. It seems that women have pioneered the stirrings of a movement thus far, and some are making progress. Gant Daily has the story:
Nancy Abeiderrahmane, a British engineer married to a Mauritanian, established Tiviski, Africa’s first camel-milk dairy, in Nouakchott in’87. At the time, there was no fresh milk available in the markets in Nouakchott. Powdered or ultra-high temperature milk imported from Europe and elsewhere was the only product available.
A group of students and faculty from Utah State University stepped up when challenged to build a bio-fuel powered vehicle. With many cheese plants in the area, students discovered that waste products from cheesemaking made great fuel. The result is this little car that's beaten every other biofuel-powered vehicle in its class by hitting 64.37 mph. Business Insider has the story:
At the Bonneville Salt Flats this month, a dragster powered by the cheese fuel became the fastest ever vehicle in its class using 100 percent biofuel, hitting 64.37 mph.
Early this summer, Clock Shadow Creamery was born in downtown Milwaukee - the only urban creamery the city has ever known. Bob Wills, owner of Cedar Grove Cheese, is the mastermind behind this project, which has been a wonderful success thus far. Watch these two videos from the Wisconsin Dairy Business Innovation Center for a good depiction of what life in the creamery is like, and what the goals for the space have been and will be.
This October marks the second annual American Cheese Month, and cheese lovers will be celebrating all over the country throughout the entire month. One awesome way to celebrate is through the American Cheese Month Passport Program, which gets you cheese bargains at different cheese shops across the country. Check it out:
October is the 2nd Annual American Cheese Month, and cheese retailers around the country are celebrating by participating in the American Cheese Month (ACM) Passport Program!
If you're like us, you've dabbled in pairing foods with wine, beer, soda and maybe even tea and coffee, but Anneli Rufus is mixing it up by investigating milk pairings. That's right, advice on what foods to eat with milk. She even goes as far as kefir and buttermilk. Check it out:
"Sweet corn works well with summer milk, either grilled on the cob with garam-masala or chipotle-lime butter or in the traditional Pennsylvania German corn pie, meant to be topped with warm milk and butter. I see both the sweetness of the corn and the sweetness of the milk playing off each other very well: two entirely different kinds of sweet, one animal-grown, one earth-grown, both juicy and summery.
If you've ever wished for a room service menu consisting entirely of cheese, it may be you're in luck. The Hotel Commonwealth, in Boston, features a traveling cheese cart that delivers the whole shebang to your room. Gadling has the story:
The boutique Hotel Commonwealth offers up a number of local dishes on its menu, but it also offers the first traveling cheese cart we've heard of. Ask for cheese selections off the in-room dining menu and you'll get an entire cheese cart delivered to your room so that you can choose your favorites.
This guy was pretty upset by the long list of artificial ingredients in his Kraft Mac and Cheese. We think he needs to check out some of our recipes, like this Mediterranean Mac and Cheese. The all natural herbed cheese sauce will certainly cheer him up. In the mean time, we are amused. Check out his dramatic reading: