The Montagnolo, a blue cow's milk cheese from German cheese producer Käserei Champignon, conquered the International Cheese Awards this year. How good is the Montagnolo? Good enough to have bested 3,927 other entries. That's a lot of competition.
At the International Cheese Awards in Nantwich, England, a Montagnolo Affine was named the Supreme Champion by a panel of 156 judges Wednesday. The full fat, soft ripened blue vein cheese has a grayish, edible rind and is described as being creamy with medium blue notes and a firm to spongy texture.
Yes, today is National Cheesecake Day. Did you have that marked down on your calendar? NPR takes a look at the holiday and its origins, and finds a plethora of food holidays stuffed into the calendar - and a surprising connection between the original Olympics and cheesecake.
Here at The Salt, we first learned about it last Tuesday, when a large, chilled, many layered cheesecake turned up at our HQ in Washington, D.C. We couldn't resist doing a bit of research (or eating for that matter) and a little web browsing soon revealed that National Cheesecake Day is listed as a Food Holiday on several web calendars, and does, indeed, fall on July 30.
Marieke Penterman is making Dutch-inspired cheeses in the American Midwest. Penterman and her husband Rolf were both born to dairy families in the Netherlands - a country with a rich tradition for cheesemaking, but limited land. The Dutch duo set out for another land known for its cheese - Wisconsin - and founded Holland's Family Cheese.
One might expect a story of how she brought her skills from her homeland, where the variety of cheese was developed in the city of Gouda.
The truth, though, is that she learned to make cheese right here in Wisconsin. Her own recipe, however, has plenty of old world influence.
We're dubious, but the Daily Mail has the story on a 5 year old girl in Russia, who has reportedly been raised by cows and can only moo to communicate:
The 'feral' girl was rescued by Russian police after a neighbour in the Solikamsk district in the Ural Mountains raised the alarm.
The unnamed child does not know how to eat properly, preferring to drink milk from a saucepan, police officials have said.
The authorities were called in by a worried neighbour living close to the small farm run by the girl's parents.
The Physicians Committee of Responsible Medicine is petitioning to ban milk from school lunches based on its health benefits, or, according to this group, its lack thereof. In light of the recent bans on sugary drinks like soda in schools, this petition is sparking debate:
According to the report, PCRM claims that the beverage is “…high in sugar, high in fat and high in animal protein that is harmful to, rather than protective of, bone health.”
Despite the American Heart Association's recommendation that children between ages 1 and 8 drink around two cups of reduced-fat milk a day, the PCRM asserts in its petition there are better ways for youngsters to get their calcium.
Kraft is restructuring its cheese cases to make its most popular products easier to find, and it's new products more noticeable. This project comes as a precursor to the cheese & dairy arm of the business becoming a stand-along business. The Seattle Times has the story:
After the separation, cheese and dairy products such as Philadelphia Cream Cheese will account for about 20 percent of total sales, up from about 14 percent currently. (The rest of legacy Kraft will be a $35 billion company called Mondelez International, focused on global-snacking brands.)
Kraft anticipates 3 to 5 percent sales gains at stores implementing the program in the first year as a result of additional space, better organization and other factors. As part of the program, retailers are reorganizing the cheese sections and in some cases expanding it by as much as 8 feet.
It's tough being a dairy farmer in Uganda, and refrigeration is hard to come by, which means lots of spoiled milk. William Kisaalita is combatting the problem with a new invention - a dung-powered milk chiller:
Closet Cooking had some stroke of genius when coming up with this recipe. It's a grilled cheese sandwich whose existence makes perfect sense—we're surprised no one thought of it decades ago.
This recipe by Prevention, RD a tasty combination of chicken and goat cheese, that's apparently healthy, to boot! While the food talk is accompanied by an anecdote about a lost engagement ring (we're happy you found it, Nicole) we couldn't think about anything but the flaky phyllo dough and creamy goat cheese.
Maybe you remember this mug? Maybe you’ve seen lush portraits of cheese gracing the pages of Culture Magazine or the New York Times? This is Mike Geno, a cheese painter in my neighborhood who has taken the world by storm. In the next few months, you’ll read about him in Cooking Light and Esquire (the Spanish version), but before that, you can meet him next week in Raleigh, North Carolina at the American Cheese Society Conference 2013.