Q: How do you like working in Studio City, on this lot and outside in the town?
MR: I love Studio City. If life could be like working on the Radford lot it would be heavenly. It’s so comfortable here. I get ready right there. I get dressed upstairs. I come down these stairs, I work right here. The farthest I have to go is the other stage for the Brinkley house. Then Artisan Cheese Gallery is in the neighborhood. Oh my God, those cheeses. They have a chocolate covered cheese. Did you know that? If you want to try it you should try it.
If you thought paying more than $10 for a wedge of cheese was a dealbreaker, what do you think of this epically expensive cheese plate presented at the Frome Cheese and Agricultural show in Somerset? All told the cheese, platter, accoutrements and accompaniments cost over £2,000 according to the Daily Mail:
For a cheese-lovers, a Somerset cheddar or a variety made from donkey milk may not hold as much appeal as a mature brie. But in fact both have found their way onto the world's most expensive cheese board.
It costs £841.10 and includes cheese made from Serbian donkeys, and a cheddar contained gold leaf and French truffles.
As fall approaches and the weather cools down a bit, fondue starts sounding like a mighty fine idea. If you're in the same mindset check out these great recipes from the folks at Huffington Post:
You know what helps us coast into a new, cooler season a little easier? Melted cheese. Melted chocolate. Steaming hot bowls of broth meant to gather around and cook stuff in. That's why, today, we're going to talk fondue party.
Fondue, as we know it, was invented by the Swiss, champions of all things melted cheese and chocolate. But we don't want you to limit yourselves to just traditional cheese and chocolate -- there are plenty of molten liquids to cook things in.
Switzerland's iconic Emmentaler cheese is struggling to stay on its feet, with prices in the gutter and commercially produced cheese vying for the upper hand. Julie Hunt at swissinfo has the story on proposed production quotas to curtail over-production and help the industry stay afloat:
The number of dairy farmers involved in the production of Swiss Emmentaler has declined. In 1990, there were 800 Emmental cheese producers in Switzerland. Now there are only 149 producing authentic Emmentaler AOC (Appellation d'Origine Contrôlée).
Emmentaler AOC dealers frequently order more from the cheese makers than they can sell, so the market is flooded and the prices offered by Swiss cheese handlers are often too low.
Born in Palestine, but now working in Kingsburg, California (in Fresno County), Abe Abuhilal takes great pride in his brand--Chateau Fresno Organics. The Kingsburg Recorder profiled Abuhilal, the impassioned cheese educator of local market lore.
"As an Arab we know the art of hospitality,” [Abuhilal] says. “I like to connect to the customer.”
His business, Chateau Fresno Organics, makes its cheese from 100 percent fresh raw sheep milk and include natural sea salt and French imported cheese cultures.
“Consumers want organic cheese,” Abuhilal says. “Our cheese is sold at Whole Foods market. They want our cheese. We are a small artisan cheese.”
Renee at Sweet Sugar Bean came up with a delicious and gorgeous use for your fall cache of mascarpone--a pumpkin tiramisu with candied pecans. It involves booze, coffee, cinnamon, and of course, cheese!
This year I switched up some of the ingredients and I'm really happy with the result. I brushed the lady fingers with a combo of rum and instant espresso. You could easily use just coffee or your favourite liqueur, or even a spiced apple cider if lots of kiddies will be eating it. I quite liked the espresso/rum combo myself. Grating fresh nutmeg into the mix made it super aromatic and tasting of Fall. The sprinkling of Skor bits and candied pecans was a spectacular finishing touch - and I have to say it's a wonder any of the pecans made it to the top of the cake because they are highly addictive - so watch out for ths
Carey Polis has identified 10 cheeses that even a bonafide cheese hater (if those exist!) would have trouble turning down. She's dubbed these ten the "gateway" cheeses. Get your foot in the cheese door with these, and you'll be more likely to try the next cheese that comes your way. Polis' story begins with the king of American gateway cheeses, Humboldt Fog from Cypress Grove Chevre:
Kirstin Jackson, of the beloved cheese blog It's Not You, It's Brie, has a book coming out this fall, and she's not the only one who's excited. Stay tuned for It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese, due to hit shelves November 6:
In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy.
We've been following the recent efforts of dairy farmers in the United Kingdom to negotiate better prices from dairy processing companies. Faced with poor grass growth, high grain costs, and seeing no profit from their milk sales, many farmers feared they could not remain solvent through the winter. BBC News overviews the initial agreement between the farmers and the middle-men processors:
Dairy UK Director General Jim Begg said: "This important initiative builds upon existing arrangements, which give farmers and processors security in business relationships, whilst adding additional safeguards that will assure farmers that their contracts are not putting them at a disadvantage in the marketplace...
"Only on this basis can the industry create the added value that will protect it from price volatility."
On Washington Island, Wisconsin, a dairy barn built in 1916 had been sitting idle and decaying for about forty years--until Scott Sonoc from Chicago and his wife, Marsha Williams, purchased the property and got to work. Using local labor, the couple completely restored the Historic Island Dairy, which ran from 1916-1968. As The Green Bay Press Gazette reports, Sonoc and Williams plan to use the landmark building as an event center and educational facility:
After two years all that remains of the original two-story structure are the stone outer walls that surround the lower half of the building and the upper floor’s wood ceiling.