Green Hill is a Southerner's version of Brie -- similar in style, but with a few branding differences. The rind of Green Hill is white, just like a traditional Brie, but it's remarkably thin and leaves plenty of room for the deep yellow paste, the color of which speaks to the lush grass fields of Georgia.
As Thorpe explained to us, the more grass a cow eats, the yellower (and hence more full of flavor and nutrients) their milk will be. The great thing about raising cows and making cheese in the South is that there is grass everywhere. The stuff just grows with little to no begging or pleading. This results in a a cheese that is the texture of Brie, with the tang of a sharp cheddar. Which is to say, in case we're not making ourselves clear, that one of us could easily polish off a wheel in one sitting.
It's important for dairy farmers to have comfortable cows, because studies show the more well-rested a cow is, the more milk she produces. The latest in bovine comfort technology is a dual-chamber waterbed that supports and cushions the cow's body as it rests.
If you think cows sleep standing up, think again. Not only do dairy cows spend 12 to 14 hours a day lying down, there's an entire business built on the premise that they should get their shuteye on -- wait for it -- waterbeds.
Photo courtesy of DCC Waterbeds
Attention all Apple lovers: there exists a cheese board made to look like an iPad. Cue instant chatter and smiles at your next get together.
Made from tempered glass, this cheese board is perfect for serving cheese, crackers, and appetizers, and it is sure to please with its printed “apps” design. Our glass cutting board comes with a stainless steel cheese knife, complete with the “@” design on the handle.
Photo courtesy of Homewetbar.com
Selected for her well-formed udder, strong legs and plump belly, the voluptuous bovine competed against 250 other cows from across the country.
The product features a cork with a revolutionary threaded finish, coupled with a matching threaded bottle neck, that allows drinkers to both open and reseal the bottle with ease. Once resealed, the Helix creates an airtight barrier that protects the wine’s delicate flavors.
Admit it: you're a sucker for buttered popcorn Jelly Bellys. Or maybe you love movie popcorn just a little too much. Either way, we've got the perfect frozen dessert for you: buttered popcorn ice cream.
And I love buttered popcorn jelly beans. And extra-extra butter microwavable popcorn. And I love this ice cream, because corn-flavored ice cream blows the pants off vanilla or chocolate, and butter-flavored corn ice cream may be the only thing that tops it.
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Photo by Max Falkowitz
Here's the dilemma--you are on your way to a faboulous picnic, baguette in bag, but when you arrive it's smushed and looking less than appetizing. That's why Ukraine-based designer Victoria Panyukova has created the Baguette Bag, a long and slender tote that provides a cosy nest for a baguette, and a perfect partner for cheese.
The CYAN's Baguette Bag guarantees your trip home from the bakery will never be the same. Made especially for the baguette fans, the Baguette Bag protects the fluffy loaf while keeping your hands free.
Photo by Victorial Panyukova
Pizza Hut's Canadian shops have released a new item -- the Cheesy Beef Poutine Pizza, a traditional pie topped with beef, cheese curds, french fries...and more cheese. Make of it what you will, but we can't help being curious as to how it tastes...for now, America will never know.
A press release from Pizza Hut, published on Eater, claims the poutine pizza was created “in tribute to the classic Canadian street food favourite,” although it seems more in line with all-American dishes like the Doritos Locos taco, the glazed donut breakfast sandwich, and the aforementioned Double Down than, say, a croque monsieur. Then again, it’s probably only a matter of time before a cross-border poutine pizza smuggling operation sets up shop; a pizza with French fries and beef on it belongs in the country that invented the carne asada and French fry burrito.
Take it from Jill, blogger at Cheese and Champagne: always trust your cheesemonger. One simple query about what's good now brought her face to face with a wedge she may have passed up otherwise -- and man, is she glad she didn't.
It’s a good thing I listened to her because otherwise I would have missed out on this semi-soft, washed-rind beauty from France’s Auvergne region. St. Nectaire has a rich history dating back to the 1600s, when it was made using the milk from cows that grazed on the volcanic pastures of Auvergne. You know how that goes: rich soil = rich milk. The cheese is washed in brine and aged for at least two months on a rye mat, which helps impart a grassy flavor and aroma.
Photo by Cheese and Champagne
Do your beer-tasting chops need some work? Train your taste buds for optimal beer enjoyment with a tasting "workout" by Magnolia Brewing's Dave McLean. These simple tasting exercises focus on understanding the subtleties within the flavors of hops and malt.
When it comes to malt, the darker the roast, the deeper the flavors. Taste through the list below and put a check mark next to the flavors you enjoy. The more you choose, the more likely you are to appreciate an especially malty beer.
Image by Julia Rothman via Food & Wine Magazine