This compilation from the Kitchn, covers special food basics all around the country. So before driving 100 miles out of your way to get some rare artisan cheese you've been dying to try, check one of these websites.
While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered:
The days of cottage cheese and canned peaches may be drawing to a close. Get creative with those curds by using these recipes for a cottage cheese pepper dip and cottage cheese pie.
Could there be a food more heavily burdened with a dull reputation? Has anyone even eaten cottage cheese since the 1970s?
Turns out that like so many foods today, this aged icon of the fat-free diet movement has been getting the artisanal treatment by cheesemakers around the country. So we decided it was time come up with recipes worthy of the new breed of high-quality cottage cheeses.
Cheesemonger first, blogger second, Gordon "Zola" Edgar wrote a tribute to the late Daphne Zepos. In it, he explains how he came to care for her as a friend and why the cheese community was hit particularly hard with this one.
We walked to the Ocean and caught a slow N bus (construction at Duboce and Church!) back home so I could make the memorial to Daphne Zepos at the Cheese School.
Daphne was a big deal in the cheese world. She was diagnosed three months ago with late stage cancer and passed away (at age 52) before many of us in the cheese world realized that things were that serious and that close. My facebook page and many personal conversations revolved around her death for the last week or so. We are a small community and you know it’s a big deal when one of us gets an NY Times Obit.
One of the largest milk suppliers overseas is trying to patch things up with its dairy farmers. Among other things, Dairy Crest vows to terminate year-long contracts if farmers are not happy with prices. However, some believe the only thing farmers need is a reversal in price cut—right now milk is worth less than it costs to produce.
One of Britain's largest milk suppliers is relaxing rules that tie crisis-hit farmers into lengthy 12 month contracts.
Dairy Crest, which supplies around 15% of British milk production, said farmers will be able to move their milk supply with three months' notice if they are unhappy with price changes, instead of the 12 months currently.
A cheese crime was committed in Italy, and Giuseppe Mandara, the largest buffalo mozzarella producer in the country, is paying the price. The cheese giant allegedly had ties to the mafia, while also employing some fishy standards with his product line.
Italian police have arrested the head of the biggest buffalo mozzarella maker in the country and seized assets worth 100 million euros ($A120.47 million) on suspicion of links to organised crime.
The police said Giuseppe Mandara - who once called himself the "Armani of Mozzarella" in an interview - and his Mandara Group were controlled by the notorious Casalesi clan of the Camorra mafia based in the city of Naples.
This recipe for frying carrots with melted parmesan, will give even the most die-hard carnivores a carrot craving.
But at dinner a few months ago, decades later, at the veg-tastic ABC Kitchen, I had some fantastic roasted vegetables with a certain familiar savor, a salty tang, a deep umami. And a little bit of crackle. Chef Dan Kluger told me the secret and, sure enough, it was the return of my old friend frico. Only he used an ingenious method: Roasting the cheese and vegetables together.
Think the Burger King quad stacker is a bit blase? A Japanese man recently ordered a whopper with 1,000 slices of cheese, topping out and more than 45,000 calories.
RocketNews24 reporter Mr. Sato ordered the burger three days in advance from a Burger King in Japan and was rewarded with a Whopper weighing in at 12.782 kilograms (28.18 pounds) and containing 45,661 calories. Thankfully, he didn't eat the whole thing:
What calls for full fat milk, eggs, double cream and melted butter? Laxpudding, the ultimate indulgence of Sweden. You can learn how the Swedes stay warm through the long winters with this decadent recipe from The Guardian.
The recipe for this Swedish classic comes courtesy of Eva Räng. It's comfort food taken to the extreme: purists spoon over loads of extra melted butter as they eat it with Swedish crispbread, a leafy salad and a glass of beer. Serves four.