It's time for some cheese history. Back in the early 1800s, a Dutch man patented and sold blocks of cheese sold like pineapple. Why? Because he could -- and people loved them.
Norton patented his process in 1810 and soon found high demand for his unique product. By the middle of the 19th century, Norton regularly acquired curds (and then milk) from nearby farms to keep up with the demand for his pineapple cheese, and he built a factory alongside his house in 1844. His factory is believed to be one of the earliest cheese factories in the US.
Photo courtesy Litchfield Historical Society
Sometimes we all need a reminder that nothing beats homemade mac and cheese. If you're in need today, check out this slideshow of sexy mac pictures. They're sure to get you in the (lunching) mood.
We love mac and cheese that comes from all over the country, including the crusty version made with gruyere and cheddar at Dumont Burger in Brooklyn, as well as the pancetta-laced mac at Cochon Butcher in New Orleans. We also love wacky mac and cheese mashups like mac and cheese burgers and mac and cheese grilled cheese (if only for novelties sake). And sometimes, there’s just nothing better than mac and cheese prepared in your own kitchen.
We'd be remiss if we let the fall pass us by without sharing a delectable recipe featuring persimmons. And with our love for grilled cheese, this seemed the perfect fit -- thanks Joy the Baker!
Sweet and salty. Totally seasonal. Crisp and creamy. I mean… this sandwich has it all.
I used Fuyu persimmons. They’re the firmer of the two and I think they’re the most delicious. When ripe, they’ll be slightly soft and easily sliced. Pile up that bread! Fuyu persimmons won’t last long in the markets. We’ve got to get at this while we can!
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Photo by Joy the Baker
Turns out, some people have really strong feelings about tomatoes in grilled cheese, and have taken to the Internet to express said feelings. What's your take: tomato slices in grilled cheese or no?
We all agree that a pure, simple, cheese-bread-and-butter grilled cheese is the best. However, none of us take exception to the inclusion of a few slices of tomato, some bacon or some ham every now and then. That, it appears, is not the case for everyone. Some of you really freaking hate tomatoes in grilled cheese.
Who needs juice cleanses when you've got pizza? At least, that was the initial thought behind "The Pizza Cleanse," a five day departure from eating anything except takeout pies, frozen pizzastuffs, and pizza-flavored snacks. Spoiler alert: the subject didn't feel so hot by the end of the week.
The rules were simple: for five themed days, our intrepid anti-vegetable reporter ate three square meals of pizza per day. He paired it with an organic greens beverage each morning, moderate exercise, and whatever the hell else he wanted to drink. And then things got dark, and not just because another DiGiorno was on fire in the oven.
Photo by Andy Kryza
Looking for a fresh way to do up your Thanksgiving pies? Try ricotta gelato -- the no-cook recipe plays nice with all sorts of flavors, from pecan to cherry to apple.
This recipe falls somewhere in between: distinct ricotta flavor with a lighter body and a plush texture, something very much like a gelato (or a rich sorbet). The ice cream is a blank canvas for other flavors, anything from a sprinkling of citrus zest to dark chocolate or cocoa nibs, candied orange peel and chopped pistachio, or a drizzle of honey. But it's also fine plain, which is where the ricotta flavor comes to the fore most clearly.
Photo by Max Falkowitz
When it comes to ricotta, simplicity reigns. The folks down at Salvatore Brooklyn make theirs using milk, salt, lemon juice, and a little bit of elbow grease. The Kitchn recently paid a visit to their facility to learn more about what goes into making a batch of their widely acclaimed cheese.
The current recipe yields the smoothest ricotta, with a nearly cream cheese-like creaminess. It's slightly lemony to the taste, and has a density that's more akin to a fresh goat cheese or super thick mascarpone than a light and fluffy ricotta. It's this richness that makes Salvatore's product so unique from other ricottas out there.
Photo by The Kitchn
While German handkäse, or "hand cheese," may not sound like the most scrumptious cheese in the cave, there's more to this naturally fat-free, ungrateable, unmeltable treat than meets the eye. Marisa Churchill for the Huffington Post has got the scoop—
Leela Cyd of the Kitchn recently paid a visit to Francesco Bagnoli, cofounder of artisanal cheesemaking outfit I Due Falcetti based out of Lamporecchio in Tuscany. Read what it's like to be a rural Italian cheesemaker, and check out some gorgeous photos of the whole operation (requisite adorable Italian grandmother included):
Francesco and his brother create cheese from 15 cows who roam completely free over their 45-acre property in Lamporecchio, Tuscany, about halfway between Lucca and Florence. Cows munch on olive trees, grasses, flowers and other wild vegetation, and their diet varies with the season as different plants come and go. Sometimes their milk even turns pink when they forage for berries on the property!
Read more here
Photo by Leela Cyd
In light of recent cheese news -- such as Kraft recently vowing to remove artificial dyes from their boxed mac 'n' cheese products -- consumers are paying more attention to their favorite cheesy snacks. And thanks to the New Yorker, cheese powder is finally getting its close-up. To learn more about the history and use of cheese products, be sure to check out culture intern Grant's blog "Real Cheese Product".