The drought, the drought, the drought. Times are tough for dairy farmers, and Lester R. Brown from the Guardian thinks things will get even worse. Brown states that things might get sticky—all because of corn.
In the early spring this year, US farmers were on their way to planting some 96m acres in corn, the most in 75 years. A warm early spring got the crop off to a great start. Analysts were predicting the largest corn harvest on record.
The United States is the leading producer and exporter of corn, the world's feedgrain. At home, corn accounts for four-fifths of the US grain harvest. Internationally, the US corn crop exceeds China's rice and wheat harvests combined. Among the big three grains – corn, wheat, and rice – corn is now the leader, with production well above that of wheat and nearly double that of rice.
We are familiar with the raw milk cheese debate, as well as the gun control controversy (especially in light of recent tragic events). This one image that we've seen skating around the internet for the past few days has brought on a discussion entirely of its own. The question: are guns really easier to buy than raw milk cheese? The Huffington Post reports:
Following last week's shooting massacre in Aurora, Colo., many were outraged at how easy it was for the suspect, James Holmes, to legally obtain guns and ammunition, including an AR-15 assault rifle. An image went viral online, implying it was easier to purchase an automatic weapon in the U.S. than it was to purchase French cheese
Is that really the case?
It looks like MouCo Cheese Company's latest creation, Ashley, is soft, creamy, and sweet.
MouCo Cheese Company’s fourth variety of soft cheese, dubbed Ashley, is revealed. As the moniker subtly suggests, Ashley is a variety of the popular trend of vegetable ash cheeses. The pairing of the tangy soft ripened center with Ashley’s smoky edible rind made of vegetables reduced to ash proves that opposites do certainly attract to create an unexpected sweetness to the palate. The result is a complex and creamy mildly sweet cheese.
Gordon Edgar is a veteran in the cheese world, and he has more than 10 ACS conferences under his belt. If ever there were a good source of information, Gordon is it. Check out his in-depth guide for first timers attending ACS:
2. Don’t Be Creepy
Cheesemakers are the rock stars of our world. Like teenager groupies, we extol their every effort behind our cheese counters. Saying something concrete about how you admire their work is awesome. “I really think your cheese has a complexity that people aren’t appreciating enough.” Asking questions is awesome, “So how many cows do you have anyway?” However, fawning is creepy. “OMG, you are my God. I came in my pants when I tasted your new triple cream.” is bad conversation starter, Goofus
No two things in all things can seem only one;
Because two things so must be one thing alone.
Howbeit, reading of books and eating of cheese,
No two things, for some things, more like one than these.
These are the words of John Heywood, a 16th century English writer noted for his fondness of cheese. It's fitting that the writer is honored as namesake for Heywood Grilled Cheese, a new restaurant in the Silver Lake neighborhood of LA. Heywood Grilled Cheese will feature such constructions as "Not Quite a Classic," Double-Gloucester on sourdough, and even a vegan creation titled "Bill Clinton's Epiphany."
Kraft Foods is giving real meaning to the old sing-along staple, "the cheese stands alone." Kraft is spinning its dairy and cheese division into a separate company, and working with grocers to renovate their dairy displays in more than 4,000 stores nationwide.
Known internally as "Reimagine Cheese & Dairy," the program underscores the increased importance of these products for Kraft's North American grocery business, which will be spun off later this year as a stand-alone company. 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.)
As The Cheese Shop in Concord, Massachusetts, celebrates its 45th anniversary, the Concord Journal sits down with owner Peter Lovis to discuss the busines of cheesemongering, from maintenance to mentors.
The Cheese Shop is celebrating its 45th year in Concord. Peter Lovis has owned this specialty store since 2003. From the moment he first stepped inside while traveling two decades ago, he has had a love affair with the shop, the customers and of course, the cheese. Peter is a cheese monger who takes great pride in his job.
“I simply love cheese, all kinds of cheese. I see cheese as a vehicle to please my customers. Where else can you have a job that can pleasure people two times? Customers get to taste and try the cheese in the store. I get to advise and serve them, and they take the cheese home, gain pleasure again and enjoy the tastes with their friends and family.”
Mark Twain Cave, famous for the role it played in The Adventures of Tom Sawyer, may be earning fame once again for another reason. The Cave in Hannibal, Missouri, named after the city's famous resident, has been used to age cheese by the Heartland Creamery. Packaged as "Mark Twain Cave Aged Cheese" and bearing the writer and humorist's image, it will be sold nationwide.
The cave is a perfect place to age cheese, Coleberd said, because “it is absolutely perfect temperature and it is constant temperature.” The cave temperature remains at 52 degrees.
Coleberd, the owner of Mark Twain Cave, first heard about cave-aged cheese at a cave convention.
After mentioning this idea to operators of Heartland Creamery, she received a positive response and was soon working with them to determine the best location in Mark Twain Cave to use.
After weeks of protest from British dairy farmers over supermarket backed price cuts, culminating in threats by farmers to "disrupt" the milk supply during the olympics and blockade supermarkets, a compromise has been reached. The National Farmer's Union and Dairy UK have agreed on measures that would give farmers a greater role in the bargaining process.
England's farming minister Jim Paice chaired a meeting between the National Farmers' Union (NFU) and Dairy UK at the event in Llanelwedd, Powys, which follows days of protests by farmers over the price they are paid for milk.
Dairy UK said it was "very pleased that heads of agreement have been reached on the voluntary code of practice".
For cheese lovers, the Vermont Cheesemakers festival at Shelburne Farms, in Vermont, is an event worth the drive. The festival, which featured over thirty cheese makers and 200 cheeses, is recapped by the Burlington Free Press.
Cheese was like a mega-celebrity surrounded by a retinue of admirers hoping that some of the cachet would rub off on them.
The various vendors were all there Sunday at the invitation of the Vermont Cheese Council, which was holding the expo for the fourth time. Forty cheesemakers and more than 200 cheeses were featured this year. The event sold out a month ago — 1,750 tickets at $40 for admission, $50 for beverage tasting. Each taster was issued a wine glass.