Verona, Wisconsin, is host to a new shop featuring what the Badger State does best - cheese and beer. Edelweiss Cheese is the creation of Bruce and Kathy Workman, who planned on opening a shop after they closed the retail side of their Edelweiss Creamery.
The Workmans decided to open Edelweiss Cheese Authentic Wisconsin after they closed the retail portion of Edelweiss Creamery in Monticello, where Bruce makes cow's milk cheeses like havarti, butterkase and gouda.
"We talked about it for three years," Kathy said. A former teacher in Verona, she retired in 2011 and the time seemed right to open a shop.
A new tool is available online for dairy farmers, thanks to researchers at University of Wisconsin. Users can store information like milk quality and production. The data is compiled and a norm, based on statistics from other farms, is provided, allowing farmers to know where they excel and where they could use improvement.
Dairy farmers have the opportunity to compare the health and production performance of their herd with other herds around the country as the result of a recent research project from the UW Dairy Science Department.
Kelsie Parsons has a thing or two to say about cheese - he has been writing a book on Canadian cheese culture, and his research has had him traveling far and wide in search of Canadian cheeses and creameries. Parsons sat down with the Globe and Mail to give his top five cheese destinations in Canada.
Mr. Parsons is halfway through his coast-to-coast research trip, having travelled through Ontario, Quebec and the Maritimes and is currently heading toward Winnipeg, spending August travelling through the Prairies, Alberta and British Columbia. On his “to-do” list is Sylvan Star Cheese in Red Deer, Alta., which makes Old Grizzly Gouda (one of his favourites), and exploring the cheese community on Salt Spring Island, B.C.
We all know the basic milk containers: paper cartons, plastic jugs, the occasional glass bottle. What we don't know, is how looking at their development tells us a thing or two about American history.
The square-shaped, flat-bottomed milk carton: It has always worked for me, even if I haven't entirely mastered the pinching-pulling motion required to open the top, and often mutilate the carton's spout.
Imagine my surprise, then, when I traveled to Uruguay and discovered that its milk only comes in plastic bags. Non-resealable ones! Ones you cut open at the corner! So that after you use the bag for the first time, it flops around the refrigerator, spilling unpasteurized milk all over the apartment!
Pimento cheese keeps popping up on our radar. Here's a little insight as to why (at least in the South):
On the cover of the issue are a bowl of pimento cheese and a stack of crackers. My husband, Rock, and I wanted to lick the cover, but what really caught our interest was an article on pimentos. To be perfectly honest, I don't think I ever held a fresh pimento in my hand, but I certainly have eaten my fair share of them stuffed into those huge Queen olives that I put in my martinis.
Of course, they appear in the bowls and bowls of pimento cheese Rock makes whenever the mood strikes. I also have to admit that on occasion, I buy pimento-olive loaf to stack on white bread slathered with mayonnaise and dressed with thick slices of tomatoes. It reminds me of family vacations when Mama stashed cold cuts in an ice chest so we could stop for lunch at roadside parks.
There are some days when you just wake up and say, "I want a souffle. No, scratch that, I want to make a souffle." I mean, we all have those days when we want to tackle one of the most intimidating foods known to cooks everywhere... No? Well, in case you want to try, here's a recipe for a delicious-looking red velvet souffle with cream cheese icing.
Since souffles are somewhat old fashioned, I wanted to make one with a modern twist. With the popularity of red velvet cake and my love of cream cheese frosting, I took on this what’s old is new challenge. The resulting decadent warm red velvet chocolate souffle with a touch of sweet fruity Grand Marnier and tart cream cheese icing sauce definitely fits the bill.
Photo by Megan Peck Cooks
The American Cheese Society Conference is back this year and it's larger than ever. With judges critiquing 1,711 cheese entries, we were happy to gain some insight into their process:
First, they do not want cheesemakers to take the critiques personally—the experts are only trying to help them hone their craft. Second, the real indication of a good cheese is whether or not the scorers swallow their bite:
“If it’s good, you swallow,” said judge, N.C. State University professor MaryAnne Drake. “If it’s not good and not worth the calories, it goes in the spit bucket.”
Plus, check out the awesome goofball picture of our own Lassa Skinner, who's the manager, (not owner as reported) of Oxbow Cheese Merchant.
Four years ago, a batch of milk was condemned for containing traces of beta lactum antibiotics at Lebanon Cheese Co. Allegedly, the company continued to produce and distribute ricotta cheese made from the contaminated milk.
Lebanon Cheese Co. and its president, Joseph G. Lotito of Annandale, were fined $210,000 in connection with the sale four years ago of ricotta cheese that had been made from contaminated milk.
According to the federal “information” filed in Philadelphia, the defendants one time sold ricotta impastata cheese that was unfit for human consumption because it was manufactured from milk that had been condemned by Pennsylvania dairy processors for failing screening tests for the presence of beta lactum antibiotics.
Rozanne Gold made a recipe book with her teenage daughter, featuring one healthy version of mac 'n cheese. Two years later, the dish is being served—and reviewed by a food critic—in a Singaporean restaurant:
It's amazing how recipes circulate around the world. Back in the early '80s it took about two years for "blackened redfish" to migrate from New Orleans, where it was invented by Paul Prudhomme, to Chicago. But that's because the primitive media of culinary exchange were cooking magazines and Wednesday's newspaper food sections.
By the time the blackening fad arrived in Australia, redfish had been over-harvested to near-extinction, recovering only after trendinista chefs moved onto something else. These days, of course, food news and recipes shoot around the globe in no time flat via the Internet -- which is why we're suddenly inundated with gilded "gourmet" hamburgers and bizarre pizzas everywhere in the United States.
A mystery man and his pet sheep were repeatedly kicked off a train and prevented from riding the bus in London. The two ended up walking home, which was over six miles away.
A man out walking his pet sheep was booted off a train and a bus before being forced to walk more than six miles home with his woolly pet in tow.
Passers-by watched dumbfounded on Monday as the pensioner tried and failed to take the animal on the capital's public transport network.
Photo by Daily Mail Online