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.
As America experiences one of the hottest summers on record, it seems appropriate that a cheese melt-off be held. That's precisely what Quesoff 2012 was in Austin, Texas, this weekend when 30 contenders vied for a prize in three categories: meaty, veggie, and spicy cheese dips. But it didn't end with Austin - the three category winners will go on to represent Austin at the World Cheese Dip Championship in Little Rock, Arkansas this October.
In the Meaty category — the largest for the day, including samples made with sausage, brisket and perfectly prepared pork belly — the big winners, for the second year in a row, were Frank Restaurant with their pork belly, guacamole and pesto queso blend.
A special mention was made to the team Mandy N' Her Mens, who provided us with their 5-Meat Queso: fully prepared fried chicken wings covered in queso, sausage, brisket, bacon and pork belly. Yes, it was as beautiful as it sounds.
Could cheese guard against type 2 diabetes? That's a question raised by the surprising results of a study commissioned by British Charity Diabetes UK. But before you rush to the dairy fridge, read on to discover the other questions raised by the study.
For anyone watching their waistline, cheese is often regarded as the enemy.
But it turns out that it could actually reduce the risk of type two diabetes, a condition normally associated with fatty diets and lack of exercise.
New research reveals regularly snacking on cheese could lower the chances of developing diabetes by around 12 per cent.
As many of you know, obtaining a Wisconsin Cheesemaker's License is no simple matter, and involves five cheesemaking courses, 240 hours of apprenticeship, and a written test. The Dairy Business Innovation Center has awarded $1,000 scholarships to several worthy aspiring cheese makers to help them obtain this hard-won license. Here's the lineup of scholarship winners:
Shannon Adams of Ferryville, Wis., plans to continue pursuing her cheesemaker’s license to bring value-added products to her small dairy goat farm. Shannon will be beginning her apprenticeship this month. Her long-term goal is to develop a line of fresh dessert cheeses.
A couple weeks ago, a drought in Michigan had us worried. Now, the dry spell has hit New York's dairy industry, affecting prices as well as cattle.
The extraordinarily hot and dry weather this summer is affecting New York’s dairy industry, even though farms here are better off than in some other parts of the country.
The heat and lack of rain are hurting crops that farmers feed to cows, and the hot weather makes the cows so uncomfortable they aren’t eating as much, causing them to produce less milk.
This time of year, we are always on the lookout for desserts that satisfy our sweet tooth and are summer-friendly. These fruit fritters with mascarpone sorbet are one such treat
To Serve: Spoon berry juice onto plates. Place scoop of sorbet onto juice. Top with 2 fritters. Decorate plate edge with cocoa if desired.
Max McCalman is at it again with a near manifesto on the Artisanal Premium Cheese Blog. The piece, titled "Front Lines of the U.S. Cheese Revolution" covers his feelings toward raw milk and the battle for quality, artisan products.
We recognize the cheese excitement occurring right here within our shores. While there are marvelous developments occurring elsewhere, what is happening with cheese here in the States is especially dramatic. Most of these developments are positive: a tripling of per capita consumption since 1970 (with a continuing rise), a growing connoisseurship, and remarkable improvements in cheese quality. All this bodes well, though there are some major challenges yet to be overcome.
People take french fries seriously, but not as seriously as some of the restaurants on this list. These spuds are topped with any food you can think of—from kimchi to shawarma—and nearly all of them have cheese.
For the average person, there are few foods more addictive or satisfying than a serving of french fries, fresh from the fryer. Whether they’re thin-cut or steak-cut, shoestring-style or Belgian-style, curly or crinkled, fries are a food that Americans hold near and dear to their hearts. Here is a look at some unique and innovative versions of this iconic dish.
Just as some restaurants and vendors aim to elevate foods like pizza, burgers, and grilled cheese, many fries experts across the country are serving up their spuds in creative ways. From topping the fries with intriguing ingredients to coming up with outrageous presentations (like spiral-cut and skewered), the opportunities for innovation are endless.