We figure most people have a weird relationship with buttermilk - what is that stuff, anyway? The short answer is that "real buttermilk is what’s left of heavy cream once it has been churned." The best part is that it's delicious, and has steadily been making itself noticed through serious butter makers and innovative chefs. The New York Times has the story, and it's a good one:
“People have no idea how good this stuff is, but they are about to find out,” said Mr. Patry, 62, who is possibly the most optimistic and talkative native Mainer in history.
This past August the first ever American Cheese Society Certified Cheese Professional™ exam was held and 70 of the 121 people who passed the test were Whole Foods Market employees, making Whole Foods the retailer with the largest number of certified cheesemongers in 2012. Congratulations to all these cheesemongers for their achievement this inaugural year.
The certification marks cheesemongers' thorough understanding of and passion for cheese. The exam tests for knowledge of cheese making, ripening, storage, handling, nutrition and more. Those who pass the exam demonstrate acumen in cheese from farm to counter and are the best of the best.
The Whole Foods Market cheesemongers who passed the exam represent two countries, 21 states and 68 stores.
After learning that only 1%t of sheep's milk cheese in America is produced in the United States, farmers Colleen and Michael Histon started Maryland's first sheep creamery. Shepherds Manor Creamery is located in New Windsor and produces cheese and soap:
Colleen had no experience in cheese making before they decided to pursue it professionally. She took two weeks of classes at the Vermont Institute for Artisan Cheeses, as well as annual classes held at the Dairy Sheep Association of North America Symposium.
Now she makes four different types of cheese: a salt-brined feta, one of the most traditional forms of sheep cheese; a Colby, for those who are timid about trying sheep cheese; a farmer’s cheese, which is mild tasting and semi-soft so that it is spreadable; and the Tomme, her artisan cheese with a hard rind.
Tough news, but cheese news nonetheless.
Forever Cheese inc. is recalling all Ricotta Salata Frescolina brand, Forever Cheese lot # T9425 and/or production code 441202, from one specific production date due to possible Listeria Monocytogenes contamination.
Lou Di Palo, of Di Palo Fine Foods in New York's Little Italy tells cheese lovers that they need to pay more attention to the way they store their cheese.
You've got to understand that cheese--not processed cheese, but cheese--is living, and it's going to go through stages. As soon as the cheese is cut, it's immediately oxidizing.
Do you love Vermont Creamery's Cultured butter? If so, here's your chance to win a year's supply of the stuff! All you have to do is tell them why you love it so much:
Share your best butter obsession story with us for a chance to win a year’s supply of butter from Vermont Creamery. Each monthly shipment will include our European style cultured butter and our award-winner Sea Salt Cultured Butter. Enough to feed your obsession for a year!
The Baker Chick shares this recipe for peppery bacon and cheddar scones. You might become a morning person with this kind of motivation:
They are truly to die for. I mean what's not to love about bacon, freshly ground black pepper, cheddar cheese and thinly sliced scallions? (I can't think of anything.)
They travel well, are an easy grab and go breakfast, and are a great alternative if you don't feel like something sweet for breakfast. (Which I do sometimes I swear!) You can also totally make these your own by changing up the cheese (I think gouda would also be great,) adding some herbs, jalapenos etc.
Growing up I was taught that if the cheese on your pizza was stretchy, it meant it was low quality. Then Domino's Pizza came out with commercials in which chefs bragged about how stretchy their cheese was. After all the confusion, this article from The Daily Meal, and its accompanying slideshow, curated by Laura Werlin, set the record straight on what makes the perfect melted cheese. -Mike
We wanted to know the basics of how to make the best grilled cheese we’ve ever had. There’s plenty of choices to make — thick bread or thin, gooey cheese or nutty, toaster or griddle? Werlin broke it down for us, from the technique to use and the way to butter the bread to the perfect ratio of bread and cheese. She even shared a few recipes with us.