If you've ever wondered which cheese "pairs so perfectly with lichen. And honey. And gin’n tonics," then Madame Fromage has an answer for you. Take a trip into the woods of Maine, relax with wine, cheese, fresh bread, and learn how to make a cheesy tater tot casserole:
Don’t tell me you haven’t heard of Tater Tot Casserole. In this case, we spruced it up with some wild rice and ground turkey, along with plenty of carrots and celery. Just because I have a thing for fine cheese doesn’t mean I can’t crack open a can of condensed cream-of-mushroom soup once in a while. Please.
As author Ann Bauer and her husband John embark on the regimen of medical testing that is middle age, they've had to make some tough adjustments to their diet. In an article for The Huffington Post, Ann describes how she and John have held onto each other while losing some comfort food.
One of the best things I discovered when I met then married John was my tiny, dormant wild side. Granted, "wild" for me means staying up past midnight or having a mimosa with brunch. But the fact is, I'm a softer, gentler, more interesting person when this man is pulling me toward his Bacchanalian ways. And the last thing in the world I want to do is pull him toward mine.
I always thought burgers were endlessly versatile, but in the latest edition of The Guardian's "How to Eat" series, author Tony Naylor lays down some pretty strict standards:
If certain cheeses are plainly ridiculous in this context (parmesan, mozzarella, really?), and others patently don't work (goat's cheese is far too claggy), then surely blue cheese - or, usually, a sauce thereof - is utterly beyond the pale? It is not so much using a sledgehammer to crack a nut as a steamroller. It overwhelms everything it comes into contact with, which is why it is rarely used in cooking.
I just made a burger topped with fresh mozzarella, tomato, and pesto last night and it was delicious! What goes into your choice of cheese when it comes to burgers?
Veldhuizen Farm has been running out of Dublin, Texas for ten years. They, and much of the rest of Texas, have spent the last two years in drought. In this article for Abilene's Reporter News, owner-operators Connie and Stuart Veldhuizen describe how their company adjusted to feed their cows, store their cheese, and churn out more product than ever.
"We're a grazing operation," said Connie Veldhuizen... "No rain means no grass and no grass means we need hay."
But cows eating hay produce milk with a different flavor than cows that eat grass, and a different flavor in milk creates a different flavor in cheese.
"It's probably not noticeable unless you eat it every day like we do," Connie said of the ever-changing flavors of the cheese. "It's not a worse or better flavor, just different."
Lottie and Doof knows how to get us excited for dessert with this rhubarb fool topped with cardamom cream. Get out the creme fraiche and rhubarb, and whip yourself up this fabulous dessert:
This is probably an odd pick of recipe from April Bloomfield’s beautiful cookbook, A Girl and Her Pig. The young British chef has made a name for herself cooking with animals and all forms of fat. Those recipes looked great, but I got stuck on this one for a fool (like a fool?). For anyone who doesn’t know what a fool is, (insert joke about you being a fool—somebody stop me!) it is a decidedly British treat of fruit and cream. It is about as simple and satisfying as a dessert gets and good for everyone to have in their bag of tricks.
Laura Werlin wrote the book on American cheese (it's true!) and since then she's been one of the cheese world's favorite writers and advocates. Check out this interview she did with Bay Area Bites for an idea of what a day in the life of Laura Werlin looks like:
Where do you get your information about cheese? What’s on your nightstand reading pile?
Werlin: I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.
There’s one book that I think is great called Mastering Cheese by Max McMalman who is Maître Fromager in New York. Also I go to conferences and get information there.
Adam Smith is a professional cheesemonger and he's pretty dang good at his job. This was proven publicly when he won the Cheesemonger Invitational earlier this summer, beating out over 40 competitors. Writer Sam Hiersteiner gets a closer look at this dedicated cheese head in this article for the Washington City Paper - he even got our own editor, and Cheesemonger Invitational judge, Elaine Khosrova to weigh in:
“He was confident during the customer engagement segment, which really separates the weak from the strong, because everything comes together in that moment,” says Elaine Khosrova, editor at Culture magazine and a judge at this year’s event.
Dairy Crest is facing angry consumers after they began selling smaller bottles of milk for the same price as their previous, larger size. Eighty-two-year-old Joyce Buckley-Parker was particularly miffed:
The 82-year-old, of Ashridge Grove, Adderley Green, said: "I've been having a pint delivered every other day since 1953 and I've never known anything like this to happen before.
"We always got our sterilised milk in a normal 568ml bottle, but this new one is only 500ml and you can tell it's a lot smaller just by looking at it. We are now getting less milk but are still being expected to pay the same price as we were before. I don't think it's fair and I'm in two minds to tell them to stop delivering it to me."
Dating back to the late first or early second century, this milk pot was discovered near Swindon during a garage excavation. An extremely rare and exciting find, the artifact will eventually go on display at the Swindon Museum and Art Gallery:
Beth Werrett, conservator at Wiltshire and Swindon History Centre, said: "The last residues of milk have been retained which makes it quite rare."
The pot, known as the 'Highworth Ceramic', was unearthed along with other Roman artefacts at a private property on Cricklade Road in Highworth during excavations for a garage.
"It's pretty hefty - it takes two or three people to lift it - and it was found with a slab of stone covering the mouth," said Ms Werrett, who has been working on the conservation of the pot for the past year.
This summer, activist groups such as Farmers For Action have staged blockades and protests against major UK dairy processors, arguing for higher milk prices. In this article for Farmers Weekly, dairy farmer Steve Brown details his plan for winning public support and shifting the profit margins of the supply chain from the processors to the producers.
I would tackle the situation with a fresh approach, as follows: