It should come as no surprise to learn that hospitals are one of the most germ-infested environments. Recovering patients often deal with a deluge of additional health problems due to this increase in bacteria, but there might be an easy, and delicious, solution for the bugs: yogurt.
"Now, Holy Redeemer and other hospitals are experimenting with probiotics as a preventive measure for patients who are on antibiotics. For all their infection-fighting power, antibiotics kill the good bugs along with the bad in the intestine. The result is an imbalance in the gut that can lead a bacterium known as Clostridium difficile—C. diff for short—to colonize and produce a toxin that can cause diarrhea, dehydration and fever. In severe cases, C. diff infections can lead to kidney failure, recurrent infection and death."
How Sweet It Is has created the ultimate appetizer -- a pomegranate seed-studded white cheddar, mascarpone, and toasted almond cheese ball. Oh, with toasted almonds, too. Class up your holiday appetizers!
GAH. Just stop me please. I used a combo of cream cheese and mascarpone and practically had to handcuff myself from going at it with a spoon. The pomegranates aren’t just for show either – they add the perfect hint of sweetness. While this made it’s debut on Thanksgiving… I think it reigns supreme for the fancier holiday season.
Photo by How Sweet It Is
While gnawing on your night cheese, you need an accompanying outfit. Jezebel has found a winner.
That perfect vest dedicated to your favorite edible life companion: cheese. This is a hand knit sweater vest I purchased and embroidered the word "cheese" on the back of it. Very convenient to wear whether you're relaxing in your cheese lair, or out hunting fresh, wild cheese with an axe at the edge of the galaxy (as pictured).
Anything is now possible.
Photo by Shane Maxwell
It's breakfast, it's dinner, it's dinner, it's breakfast! With ingredients like sausage, onions, peppers, two types of jack cheese, and tender macaroni, who really cares? Oh, and the crumbly topping? Yeah, breakfast biscuits. We're sold.
The sweet breakfast sausage, creamy Colby Jack and spice from the jalapeno and Pepper Jack Cheese seriously makes this dish taste like the best breakfast casserole you have ever had. You might even eat mac and cheese for breakfast instead of dinner from now on. Or both, I won't judge!
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Photo by dinner or dessert
Winter is upon us, and with the changing seasons comes changing beer styles. Warm up on cold, blustery days with these high-alcohol, bold brews you may not have enjoyed before, recommended by Serious Eats.
Winter Warmers are the signature beer style of the holiday season. They are robust, rich, and boast an alcohol presence that is usually, well, warming. But over the years craft breweries have reached beyond this singular style to celebrate the most wonderful time of the year, and this roundup highlights some of our favorite non-traditional selections that are perfect for sharing.
Photo by Stef Ferrari
If you haven't gotten the chance to flip through Tenaya Darlington's tome, Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings, we urge you to do so immediately, if only for the cheese porn alone. Seriously, these photos are gorgeous! But as Serious Eats writer Stephanie Stiavetti points out, the book is also packed full of cheesy knowledge on individual wedges, pairings, styles, and even includes some recipes. For our full review, take a peek at our Summer 2013 issue's Cheese Lit section. Follow the link below for Stephanie's review.
Chestnuts roasting on an open fire? So last century. Camembert roasting on an open fire? Much more our style. This handmade "Camembert roaster" is designed to slowly cook and melt boxed cheeses over the embers or log of a fire (yes, really). Awesome, right? Oh, and you can use it to roast chestnuts, but if you're choosing between nuts and cheese...let's be real here.
Let's face it, no-one actually needs an object like this but it's amazingly beautiful and a lovely thing to use for roasting cheese with the family around Christmas or any cold winter's night. The perfect present for a cheeselover.
Photo by Fiona Beckett
Cheesecake is a pretty perfect dessert, especially for those who enjoy a savory element in their desserts. Add creamy, tangy goat cheese, and an ordinary dessert instantly becomes decadent. Add fig jam, and well...now we're really hungry. Thanks, Serious Eats!
Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal. The cheesecake is meant to taste like an ultra-creamy goat cheese, with a boost of salt and flavor from the almond flour crust, which also makes the dessert gluten-free. The fig jam recipe makes plenty enough for the cheesecake plus a little extra, which, despite the somewhat odd ingredients, still makes a fabulous spread on toast or, even better, on a bagel with cream cheese.
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Photo by Anna Markow
If you're like us, you had an impressive cheeseplate at Thanksgiving dinner. If you're like Madame Fromage, cheese is your Thanksgiving, and it lasts for 3 days. Yes, 3 days. Ready to get on her level? Read how it all went down below. Oh, and did we mention her brother is a wine expert, and they had epic pairing adventures? That, too.
We tasked each other with ferreting out the best pairings. First, we emailed ideas back and forth, then we ended up grab-bagging a few extra wines and wedges to experiment with. My brother tracked down the best white Burgundy to pair with Epoisses, and he uncovered a mysterious recommendation for something called “Vin Jaune” (yellow wine) — a rare bottle from the Jura that was supposed to make us ache with joy when eaten with Comté and walnuts.
Paris is experiencing an uprising -- a specialty beer one. France had a mere 23 breweries in 1975, but that number has recently swelled to over 500. The best thing about tastings in Paris? Their brews are often served with meat and cheese.
During the hour-long tasting, a steady stream of customers comes through the shop: hipsters in skinny jeans, businessmen in pressed white shirts, middle-aged women with fancy handbags, expats and locals, tourists and regulars. All scoop up bottles from the shelves like Easter eggs. Simon kisses his clients on the cheeks, gives them intuitive recommendations in multiple languages, and, overall, demonstrates his virtuosity as one of the torchbearers of Paris’s beer revolution.
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Photo by Courtesy La Fine Mousse