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".
Here's visually stunning salad from Chef Jordan Schachter that sets the richness of aged Parmesan cheese against the bright bitterness of fresh arugula, radicchio and endive.
Parm rinds can create a rich, savory broth with virtually no effort on your part. Chef Jordan Schachter of Jordan's Kitchen presents small glasses of brodo, garnished with roast black trumpet mushrooms, as an appetizer, showcasing the deep flavors of the aged cheese. However, you can use parmigiano broth as the base for any savory dish where its umami essence is needed.
We cheeselovers who have sought out an understanding of our favorite dairy product have learned how important microbial bacteria are in the cheesemakng process. But for those of us who are more comfortable around a wedge of cheddar than a biology textbook, that factoid is as far as our knowledge goes. Luckily, Lincoln Broadbooks of The Better Cheddar in Prairie Village, Kansas, has stepped up with a neat informational video on all things cheesy microbes and the inner workings of washed rinds. Improve your knowledge!
There are some places where the cheese shouldn’t stand alone—like on a pizza. Foodler recently compiled list of America’s favorite pizza toppings, accompanied by a handy (pizza) pie chart. Does your preferred pizza topper make the cut?
Bad news. Apparently 37 percent of us are boring, because a recent study from food delivery provider Foodler reveals that's the percentage of us who typically order plain cheese pizza. But aside from those Luddites, the rest of you surprised us a little. The top 10 most-ordered pizza toppings aren't exactly what we might've predicted.
Image by HuffPo
As the weather gets nippier, many of us inevitably crave comfort food. You might as well give in now, because after reading this recipe for pumpkin cheddar mac and cheese you'll be helpless to resist. The secret to extra creamy deliciousness? Pumpkin puree.
Rich and decadent, the perfect mac and cheese is all about al dente pasta (in this case whole wheat penne) along with a rich, creamy, and cheesy sauce. While a classic recipe always works, we love this Fall twist from Deborah that whisks pumpkin puree into the sauce, giving the mac and cheese extra creaminess and a touch of sweetness. To balance it all out, allspice, ground mustard, cayenne, and nutmeg are added to the mix along with handfuls of extra sharp cheddar cheese for a unique yet ultimately familiar dish with just enough of a twist to keep things interesting.
This is mac and cheese made gourmet. Slow cooked oxtail, extra-cheesy béchamel, and hearty macaroni all come together for quite the feast. Serve with a glass of wine if you're feeling extra-French.
This nostalgic ‘plat de famille‘ (family dish) from Lyon is certainly one of the most luxurious macaroni and cheese around. The term ‘bon-vivant’ must have been linked with Lyonnais style cooking, for every dish from this region always has a certain finishing touch unlike no others. The gruyère cheese and Beaujolais wine make this macaroni gratin extra rich in flavours and in texture. The oxtail is braised in red wine for three hours creating a succulent and hearty stew, then layered with macaroni and the richest gruyère béchamel sauce ever.
Get the recipe
Photo by Mimi Thorisson
Before microbrew was even a "thing," Garrett Oliver was making beer in his New York City home. After a stint in London and an introduction to European beer culture, the brewmaster turned his pastime into a profession. Now Brooklyn Brewery is partnering with Carlsberg, a Swedish beer company, to open their first brewery abroad -- in Stockholm. Read on for tips on where to drink in Sweden's capital, which breweries and festivals to check out, and what local fare to pair with your beer.
Today Mr. Oliver travels abroad at a breakneck pace to share his brewing techniques. And in February, Brooklyn Brewery will open its first brewery abroad, the New Carnegie Brewery, a partnership with Carlsberg, in Stockholm. “Like us, the Swedes have been importing their beer culture from the rest of Europe,” Mr. Oliver said. “Now you’re starting to see more Swedish interpretations, if you like.”
It's poutine. On a pizza. Do we really need to say more to get you excited? Blogger Bev Cooks pretty much sums it up:
Yeah, you need to eat this. Now.
Photo by Bev Cooks
Food Republic has compiled a list of what they believe to be the 10 best cheese shops in America. The list includes shops from NYC to California, and everything in between (we're looking at you, Wisconsin and Colorado). Did your favorite make the list? Notice any glaring omissions? (We can think of a few!)
The nation’s best cheese shops combine top-tier imports and local specialties to create gourmet havens – and they do it all within legal bounds. From a worker-owned collective in Northern California to an outpost of the unexpected in Atlanta, these homegrown emporiums will blow your rind.
See the full list
Photo by Food Republic