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
Before Robert E. Hardell came into the cheese world, our Swiss was not the same. While it still had holes, they were inconsistently formed and made, frustrating cheesemakers everywhere. Hardell discovered a culture system to bring us uniformly-made eyes and a faster Swiss cheese process.
In the spring of 1940, a farewell party was held for Robert E. Hardell of Sugarcreek at the village’s community hall, attended by managers of 25 cheese factories in the area.
The factory managers were paying tribute to a scientist who was responsible for the holes in Swiss cheese, Hardell having established the Bulgaria culture system of making cheese.
A picture is worth a thousand words, and this photo looks pretty dang delicious. Blueberry? Cream cheese? Pound cake? Now, please, gimme a slice!
This pound cake is really delicious. It’s dense, moist and very flavorful. I didn’t have wild blueberries, but I did have a quart of fresh blueberries, and they worked perfectly in this recipe.
I had a little trouble getting the pound cake out of the pan, so next time I’ll make sure the pan is very generously greased, or I might even grease and flour it. I also found that even though I used fresh berries, the cake took about 80 minutes to cook. If your cake isn’t done in the specified time, keep setting the timer in 5 minute increments and test the cake each time the timer goes off. You don’t want to burn the cake, but you definitely want to make sure it’s cooked. There’s nothing worse than a cake that looks cooked on the outside, but sinks when you take it out of the oven to cool.
The traditional caprese salad is one of the simplest and most beloved of Italian dishes, and a summer time staple. If you're looking for new ways to pair mozzarella, tomato, and basil, the Huffington Post has compiled 16 easy recipes that put a spin on the caprese.
Not that Caprese salad is boring, but sometimes you want something more. Since the combination of tomatoes, mozzarella and basil is so good, why not use it in other recipes? We've got 16 great ideas from food bloggers across the web. Think of Caprese-style panini, burgers, skewers, pasta and more.
Hearty, melted cheese dishes are often associated with the cold winter months, but this cheddar cheese and roasted corn dip will be at home at a summer barbecue. Try this recipe for cheesy, corny goodness.
Inspired by queso fundido—melted Mexican cheese dip—this corn and warm Cheddar cheese dip is great with toasted baguette.
Celebrity Chef Giada De Laurentiis has flown to England for something other than the Olympics - cheese. De Laurentiis met with cheese maker Bill Ogelthorpe to sample English cheeses for the Today Show. Follow the link for a video and more.
While it’s the French who are known for their cheeses, the British actually have a delectable tradition of cheesemaking as well. Giada De Laurentiis gets hands-on, meeting up with cheesemaker Bill Oglethorpe to learn how to make a soft cheese called Bermondsey Frier and Raclette, a semi-firm cow’s milk cheese that is typically melted on a grill, scraped off and served up with potatoes
Central Ohio and Manhattan will have something in common - Murray's Cheese Shop. The Greenwich Village cheesemonger is setting up shop in Ohio at three different Kroger locations in the Buckeye State. The Murray's outlets within the grocery chain will feature over 175 cheeses, and its staff will be trained by the cheese shop in New York.
Murray’s — a well-respected cheese store in Greenwich Village of New York, with another location at Grand Central Terminal there — will be set up on Aug. 12 in the Kroger Marketplace at 7625 Sawmill Rd., Dublin.To follow: openings in the stores at 7100 Hospital Dr. in Dublin on Sept. 2 and 150 W. Sycamore St. in the Brewery District on Sept. 23.
Earlier today aspiring aficionados took the first ever Certified Cheese Professional Exam at the American Cheese Society conference in Raleigh, North Carolina. Needless to say, examinees are holding their breath while the results are being determined. Check out this morning's Wall Street Journal article about the test:
Test-takers aren't allowed to bring Camembert, much less munch on it, but are allowed to use calculators. During a preparatory webinar in May, the ACS provided five sample questions, including one with old-fashioned arithmetic: "How many ounces of fat are there in a 1-pound cheese of 65% moisture content and 70% fat in dry matter?" (3.92 ounces.)
"I don't think I ever had a question like that in any of my math classes," said Elena Santogade, the lead cheesemonger at Beecher's Handmade Cheese in New York.
In Toowoomba, Australia, a block of Swiss cheese weighing over 222 pounds (101 kg) arrived in the Wendland Olives deli.
You wouldn't think experience as an Olympic weightlifter would hold much sway on the resume of a purveyor of cheese, but for Wendland Olives staff member Georgina Mockel it might have been a bonus.
Ms Mockel has been busily carving up a block of cheese that weighs significantly more than she does this week and it's been getting plenty of comment from customers who have never clapped eyes on a wheel of cheese bigger than a few kilos.
Joy the Baker has outdone herself again, and we're not complaining. Take a stab at this awesome tomato cobbler with - our favorite - blue cheese biscuits. A colorful and tasty summer dish, we hope you give it a whirl.
Trust me… I definitely had my reservations when it came to this recipe. I like tomatoes…. but how much do I reeaallly like tomatoes. If I pick around all the big tomato chunks in my dad’s spaghetti sauce… does that mean this dish is going to stress me out? Wait. There are biscuits involved. Do biscuits rescue any dish? Yes. They do. … it’s go-time.