Learn more about Georgia's award-winning cheesemakers who are producing a wide variety of farmstead cheeses. Creative Loafing has put together a helpful guide to the area's dairies as well as places to purchase or dine on cheese. You can make your next trip to the Peach State a cheese pilgrimage.
Cheddar. Mozzarella. Quail Eggs. ATOP A PIZZA! Thank you Brian at A Thought For Food:
“When are you going to post the eggs on the blog?”
GAH! THE PRESSURE!
And when I’m feeling stressed, there’s really only one thing to do… and that’s make a pizza. I’m right… right? A tall beer and a slice of pizza make for one very happy man.. Quail Eggs.
We sprinkle cheese on vegetables all the time. Why not mix it up and make the vegetable the sprinkled and the cheese the feature. That's just what this Zucchini Frico recipe, courtesy of The New York Times, calls for and we are excited to try it.
Why there is no cult devoted to crunchy fried cheese is beyond me. It’s as rich as bacon or pork belly, as crisp as chicken wings and as tempting as a foie gras doughnut.
But whatever the reason, it’s not something I’ve been seeing on trendy restaurant menus.
Elvis' daughter, Lisa Marie Presley is in the news again. This time because she's decided to take up sheep farming at her estate in West Sussex. Do you think The King's Princess is up for the job?
A source revealed she has “thrown herself into the outdoor life” since moving to England two years ago with guitarist hubby Michael Lockwood and twin daughters Harper and Finley, three.
The insider added: “Over the past six weeks Lisa’s had sheep delivered. She’s keen for her kids to have a decent grounding and know what it means to work the land.”
Let Blogger Danielle Tsi take you on a tour of Harley Farms Goat Dairy in Pescadero, California. The farm has a rich history and the farmers are dedicated, knowledgeable, and passionate. They make some award winning cheeses too!
"We started with a herd of six, which then became a herd of 12, 24, and so on, and all this while, Dee was milking each goat by hand, twice a day,” said Adriana Guzman, the farm’s office manager and our guide for the day. “At the peak, we were milking 32 goats by hand before purchasing a small electric milking machine that allowed us to milk four goats at a time."
Arancini is a classic Sicilian dish dating all the way back to the tenth century, but that doesn't mean you have to stick to an age-old recipe. Instead of a typical ragu rice ball try these parmesan cheese and toasted pistacho arancini. Start frying!
With an arancini recipe in your cooking arsenal, we can promise that you'll have the one-up on most home cooks. Because while they might be able to bake an impressive layered cake or make a perfectly-cooked roast, you will have mastered one of Italy's finest gifts to the culinary world: arancini balls.
This was...pretty much exactly how it sounds. Delicious, a marriage of two of our favorite things on earth and a complete and utter gut bomb. We've decided, for the sake of the deliciousness of the tater tots, that next time they might need to get mixed INTO the mac and cheese itself. For science.
How was it done? We made our basic, no-nonsense, do not over-complicate things mac and cheese. We parbaked some tots. Then, we threw the tots on top of the mac and cheese, covered with more cheese (for science) and put it all back in the oven until things were appropriately melty.
Thanks to a tip from The Rambling Epicure we were introduced to this recipe for Japanese cheesecake, posted by Just One Cookbook. It's lighter and fluffier than the cheesecake we know best, and it looks absolutely amazing. Give it a try and let us know what you think!
For someone who rarely bake a cake or any sweet desserts, I have a few reasons why I baked this Japanese Cheesecake (in Japan we call it soufflé cheesecake), not once but several times this past spring and summer.
Washington's dairy industry is bigger than you might think, ranking 10th in the country. Zurcher Dairy, near Basin City, does its part to pitch in:
At Zurcher Dairy, the milking machine pulses like a calf sucking on a teat, and the milk is vacuumed out, said Ed Zurcher. One cow can produce 7 to 8 gallons of milk a day.
And the cows want to be milked. Olivia Zurcher, 17, the couple's oldest daughter, said she's seen cows line up for milking about 30 minutes before their time.
"If they don't get milked, it hurts them," said Olivia, the first Mid-Columbia Dairy ambassador.
Things run like clockwork at the Tillamook cheese factory in Oregon, and the result is delicious cheddar cheese! Writer Jim Carper brings us on a tour of the factory in this great article. Check it out:
Dale Baumgartner has been making cheese for Tillamook for 44 years. Today he is the head cheesemaker, overseeing eight cooking vats (called double-O’s), each holding 53,500 pounds of milk. Inside, two agitators distribute annatto coloring and cultures throughout the milk. Tillamook worked with dairy scientists at Oregon State University to develop its own unique starter.
“Every tank of starter is its own little animal,” Baumgartner said. As the micro-organisms in the starter interact with the milk, the watchful eye of an experienced cheesemaker is required to fine-tune any adjustments that need to be made. This part of the process cannot be automated.