Want all the tastiness of American cheese without the mystery ingredients? This brief do-it-yourself guide on Lifehacker tells us how to get it
I've gotten to the point in my life where I usually avoid American cheese "products" such as Velveeta and Kraft slices, but many people can't imagine a grilled cheese sandwich or cheese dips without the stuff. For a little less money than buying the big block or yellow-orange you can make your own using grated Colby cheese, whole milk powder, and unflavored gelatin.
This recipe comes from America's Test Kitchen's Feed weblog. You'll get the same familiar taste without all the unpronounceables and can add flavors such as roasted red pepper, garlic, or jalapeno. You'll need some sort of pan to form the loaf; Feed used a 5-by-4-inch aluminum loaf pan and lined it with plastic wrap so the cheese can be easily removed later.
Following the trend of eating local to support farmers in the area, Keep Local Farms is now focusing on milk. While buying fruits and vegetables is a great way to help out, dairy farmers need just as much support. The program is asking institutions to pitch in a little extra money for their dairy.
Consumers will pay a little more for coffee and chocolate to ensure the farmers who produce those foods get a fair wage, so why not ask them to pay more for milk?
That is the notion behind a program designed to raise money for struggling New England dairy farms while educating consumers about those family businesses. Keep Local Farms urges colleges, universities and other institutions in New England to charge a little more for milk, with the extra money going to farmers in the region.
Our friends at Mt. Sterling Creamery recently celebrated their 100 year anniversary. Their line, best known for their goat cheeses and butters, has been steadily gaining praise in the cheese world for an official century. While this is great news for them, it's even better for us—in celebration, the creamery is expanding their artisan cheese line. Congrats!
A historic cheese factory set in the scenic hills of Crawford County will celebrate its 100-year anniversary this year by getting a facelift and expanded artisan cheese line.
How did you spend the Fourth of July? Well Troy Landwehr, a professional cheese sculptor, spent his day carving this giant Mount Rushmore out of a block of cheddar. This tasty work of art is aptly titled "My Country 'Tis of Cheese."
Officials in a Florida city said members of the public are invited to pose for photos with a cheese sculpture of Mount Rushmore being created Tuesday.
West Palm Beach officials said Wisconsin native Troy Landwehr, 36, is sculpting 640 pounds of cheese into a recreation of Mount Rushmore at City Hall Tuesday and members of the public will be invited to pose for photos with the sculpture, the South Florida Sun Sentinel reported.
Photo by UPI.com
With little crumbles of goat cheese getting melty on the surface of this great seasonal soup, this fuschia stew has piqued our interest.
Scorching Summer heat may not leave you with an immediate craving for soup, but I'd argue that it's worth reconsidering. Puréed soups are not only a great way to highlight the bounty of the season, but they're also the ultimate Summer food: satiating but light. I like to make a big batch and reap the rewards throughout the week with an easy-to-prepare (just reheat!) lunch or dinner that's bound to satisfy.
Photo by YumSugar
We've been craving dessert. And sometimes cravings can only be quenched by things like figs soaked in whiskey.
I just realized something. Maker’s Mark spells ‘whiskey’ without the ‘E’. There it is — clear as day in the picture. How have I never noticed this before? Have they been spelling it wrong the whole time? Have I been spelling it wrong the whole time? Is someone playing a trick on me?
Photo by Fresh and Foodie
Cheese and Champagne recently reviewed this feta made from goat's milk. The cheese originates from the Singing Hill Dairy in Minnesota.
But my first find, however, did not come from Surdyk’s, but rather the cozy Kingfield Farmers Market in Minneapolis. There I came upon a feta made just 55 miles away in Nerstrand, Minn., the home of Singing Hills Dairy. A small farm and cheesemaking operation by Lynne Reeck and Kate Wall, Singing Hills produces plain and flavored chevres and fetas, as well as goat cheese curds and yogurt. Wall and Reeck’s herd of Nubian and Saanen goats is small – just 17 does and two bucks, according to Facebook – but makes mighty flavorful cheese. The snow-white feta I purchased packs a salty punch like a traditional sheep’s-milk feta but without the usual oiliness. Instead, you get a clean taste, firm bite and a briney finish.
Ari Weinzweig of Zingerman's in Ann Arbor Michigan remembers his good friend, and revered member of the cheese world, Daphne Zepos, who passed away Tuesday June 3rd at her home in San Francisco after battling cancer for several months:
Daphne Zepos, 1960 - 2012
Great news for people who eat a lot of cheese— getting calcium from your food sources (instead of a supplement) isn't just the yummier option, it's the healthier one. While calcium has always been revered for preventing osteoporosis, taking too much through supplement pills is thought to increase health risks like heart failure. So what does this mean for us? Pat yourself on the back for each calcium-filled bite of cheese you take!
While many people aren't getting enough calcium, new research cautions that some people may have the opposite problem: They could be getting too much.
Americans spend more than $1 billion a year on calcium supplements in hopes of staving off osteoporosis, the brittle bone disease that cripples many elderly women and some men.
What better way to say "Happy July 4th" than with macaroni and cheese? This clever recipe takes our favorite comfort food and makes it an Independence Day must-have.
So many Fourth of July themed dishes are of the dessert variety, and as much as I love desserts it seems only fair to share a savory option as well. This red, white and bleu mac and cheese is such a cute idea that I couldn’t resist trying it even though bleu cheese is one of the few varieties that I just don’t enjoy. Even though I was a bit unsure, I knew Ben (a bleu cheese lover) would be all for this. I was pleasantly surprised to find that I really did enjoy this.