Ah, always the problem -- you want to slather some Brie on a baguette for lunch, but you've just taken it out of the fridge. America's Test Kitchen offers a solution. What are your thoughts on this daring method?
A rule of thumb for creamy cheeses like brie or camembert is that they're best enjoyed at room temperature, but when you're hungry and pull it out of the fridge, you're stuck waiting an eternity for the cheese to come to up to temp. America's Test Kitchen has a solution for us that won't ruin the cheese: a warm water bath in a tightly sealed plastic bag. It takes a fraction of the time, won't ruin the texture or flavor, and gets the cheese into your face sooner.
Sure, white wine and beer may pair more safely and broadly with cheeses, but what fun is a safe world? Venture back to the days of permanent red wine and cheese pairings and enjoy yourself!
P.S. Check out our props on page 2 of the article!
“Americans fear making egregious errors in pairing food and wine,” said Max McCalman, dean of curriculum at artisanalcheese.com and author of the book “Mastering Cheese.” “In more cases than not, cheese and wine pairings do work.”
Sartori Cheese Company of Plymouth, Wisconsin took home the award for "Best Cheese" at the 2012 Dairy Innovation Awards held in Oslo, Norway last week. The cheese in question? Espresso BellaVitano:
"It is wonderful to see U.S. cheesemakers being recognized and winning best of class awards in these very competitive and prestigious competitions," said Jeff Schwager, Sartori President. "Wisconsin and U.S. cheese companies are making some of the best cheese in the world – and the experts are acknowledging that fact with these recent results."
And the results are in! Tampa, FL has been crowned the hometown of the Cuban sandwich, after more than 7,200 votes poured in to NPR.
The sandwich is, of course, the invention of cigar workers in Tampa's Ybor City. The standard version is cold or hot-pressed, with shredded pork, glazed ham, swiss cheese, pickle and mustard on white Cuban bread. (The Tampa version also has Genoa salami, which Miamians consider an abomination.)
The folks at Jasper Hill Farm are trying something new.
The makers of award-winning Bayley Hazen Blue and Winnimere want to create an Alpine-style cheese that will round out their offerings and help support a local, sustainable economy in Vermont's Northeast Kingdom.
The deadline has passed, and we've received over 160 applications to the 2012 tasting panel, from cheese lovers of every description. We're reading through them now, and should be contacting winners soon.
If you missed this year's deadline, don't worry—we'll be back next year with an all-new cheese to taste! In the meantime, keep your eyes peeled for reports from our tasting panelists, coming in late May.
Get out of your morning rut with this healthy and easy breakfast! Arrange slices of Comté on a plate or platter and serve them with fresh bread, homemade Fig & Walnut Jam and fruit. The Fig & Walnut Jam is quick and easy to make, and it’s wonderful with the flavors and aromas of Comté (the jam can also be used in a mouthwatering Comté grilled cheese sandwich or on a cheese platter).
Emiliano Lee, of Farmshop, gets poetic when it comes to cracking open an 85 lb wheel of Parmigiano Reggiano. We love it:
When an 85-pound wheel of Parmigiano-Reggiano from the Cravero family of affineurs is opened, "it's really, really beautiful," says Farmshop market manager Emiliano Lee. "It's almost like looking at a cliff, all these rocky crags where the curds were when you've taken the wheel apart, and those little bits that fall out of the center are the gold right there."
On Saturday he cut into a wheel of Parmigiano aged for 30 months in vaults in Bra, Italy -- also, coincidentally, the home of Slow Food, and "it doesn't get much slower than aging cheese," says Lee, who uses several various knives to coax open the cheese.
While the recent popularity of Greek style yogurt has been wonderful for dairy farmers, the growth in the industry has left farmers and yogurt makers alike wondering how they are going to sustain such high production when there's only so much milk to be had:
"We're really concerned about the long-term prospects in the northeast for milk supply," he said. "Its been a struggle for us. We expect over the next few years it will continue to be a struggle and I kind of scratch my head and wonder where all that milk is going to come from."
"Five years ago we didn't know what we were going to do with all the milk and now with the yogurt plants coming on it's been drying up the milk supply," said Robert Gilchrist, who markets fluid milk for Agrimark, one of the biggest milk-cooperatives in the region, with 1,200 farms. He said Agrimark couldn't always deliver enough milk to yogurt makers when they wanted it last
Two German art students have constructed a guillotine and are planning on executing a sheep as part of their project. Since it's a controversial stunt, they've turned the animal's fate over to the public, who can vote on whether or not the lamb lives online. We hope this sheep dodges the guillotine!
"There were people who wanted to forbid us to do this. There were people who celebrated the idea from day one. And there were some people who were afraid of us," says Materne in a video of the "performance piece" uploaded online last week.
The two are inviting users to vote on the young sheep's fate at Die-Guillotine.com
Here's a video 9in German, of the two artists putting together their guillotine. The hookah seems to be an important part of the process
This creamy, cheesy dessert is evocative of cheesecake or a Danish. Perfect with some ice wine on a summer day!
Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it.
Photo by Stacy Newgent