Brittany Devenyi of Maisonneuve magazine brings us one of the most thorough and up-to-date articles on Michael Schmidt, the German immigrant fighting for raw milk legalization in Canada. Recently coming off of a hunger strike, Devenyi interviews a thinner Schmidt in hopes of uncovering why his passion for the raw milk cause is so unwavering.

The southern cheese scene is thriving. And what better way to explore it than pairing southern cheeses with southern whiskies? Kristin Jackson, of "it's not you, it's brie," recently held a pairing class at the Cheese School of San Francisco.

It was great. We ate. We drank. We marveled at the jug of corn whiskey.

Check out her blog post and pairing suggestions here.

Max McCalman of Artisanal Cheese comments on the recent popularity of pairing - cheese and wine, cheese and beer, cheese and whiskey - but regrets that often the cheese is blamed for a poor pairing. There's more science to pairing than we realize.

There are fundamental principles of pairing foods and beverages that can be applied to pairing cheese and wine. When those principles are considered to their fullest, those pairings often yield some “marriages-made-in-heaven,” or perfect pairings. There is a little science to it. One bit of science may be that when the cheese and wine (or other beverage) pair well aesthetically there may be other neurological benefits derived from careful matchmaking, so there may be some nutritional benefits too.

A herd of rare, heritage Shropshire sheep in Ontario will be euthanized by the Canadian Government because a member of the herd, sold to a farm in Alberta in 2007, tested positive for the debilitating animal disease scrapie. The owner of the sheep is furious and frustrated and planning a rally in protest of the decision.

She's urging supporters to come to her farm Monday morning to demonstrate against the cull. About 4,400 people have signed a petition so far. Shropshire sheep are known for their high-quality wool and meat, but animals with a particular set of genes are more susceptible to scrapie than other sheep and goats. It's those animals on Jones's farm that the CFIA is targeting.

Read the full story and comments here.

The unseasonal heat in the US has resulted in cows being let out to pasture two months earlier than they usually begin to graze, and means a higher milk yield from cows across the nation. On the flip side, the cows are in danger of too much good food:

In Texas the results of the weather are more dangerous. Much-needed rain that has fallen across the northern parts of the state has increased pasture growth for grazing cattle, including an increase in clovers and weeds. Ingesting too much lush vegetation can be fatal to the livestock, causing incidences of bloat and a condition known as grass tetany. Grass tetany occurs when cattle feed on lush plants that throw off the balance of nutrients in the animal, usually in the form of a magnesium deficiency. Ranchers are already reporting cattle deaths because of this overeating, a problem that Baker knows all too well after Pennsylvania's rainy season last year.

Kristy Mucci, Associate Editor at Food52, recently tackled homemade mozzarella, and has brought us her recipe and tips here:

I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen without rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can.

Back in January we heard rumors that cheese advertising aimed at children in Ireland was to be banned, and a new draft code just published by the Irish Broadcasting Authority confirms these predictions. The Irish Times has the story:

The authority is inviting public observations on the draft Children’s Commercial Communications Code over the next two months. Once submissions have been taken into account and a final code written, it will be legislated for and is expected to come into force next January.

Its focus is on how foods high in fat, salt and/or sugar are advertised to children. It has been formulated by an expert group which also took account of submissions made in a first round of consultations last year.

If you were worried that you'd die without your friends and family knowing just how much you like bacon, there's hope in the form of this bacon coffin from J&D's Foods:

You ate bacon, you decorated your body with bacon, your car with bacon and your home with bacon. And now, you can peacefully rest wrapped in bacon.

Bacon Coffins are finished with a painted Bacon and Pork shading and accented with gold stationary handles. The interior has an adjustable bed and mattress, a bacon memorial tube and is completed in ivory crepe coffin linens. Classy. Bacon. Coffin.

FACT – Approximately 56 million people die per year worldwide, 2.4 million in the US alone – 99% of which loved bacon.

Watch the video here

These mouthwatering wafers are a cinch to pull together and make for a scrumptious snack or garnish for soups and salads. Best of all, they can be made ahead of time and frozen—perfect anytime you need a nibble!

In a large bowl or in the bowl of a stand mixer with the paddle attachment, beat together the softened butter and shredded Comté. In a small bowl, whisk together the flour, salt and cayenne. Stir the dry ingredients into the cheese mixture and mix until well combined. Add 1-2 teaspoons of water, just until the dough holds together when pressed in the palm of the hand.

Sliders inside a gorgonzola bacon cornbread muffin and slathered with chipotle mayo - what's not to love about this recipe? Perfect for pre-dinner nibbles, or serve three to a person for a complete meal. Fresh chives baked into the cornbread give it even more flavor and add color.

Get the full recipe here.

Photo by Mary Birtton Seanseney