About American Cheese: Why we get a bad rap! (click here) Cheesemonger Invitational: Check out the competition entries at the latest Fancy Foods Show in Chicago. (click here) A Dream Come True: A restaurant in London has cheese on a conveyor belt for customers to sample as it goes by. (click here) Cheese Crawl: There are 5 fabulous booths of cheese at the Epcot International
We love it when you send us recipes! We interviewed Vivian Lucero from Otis, Oregon in April (click here). She’s a gourmet cook and a master home cheese maker. We’re delighted that she shared her recipe with us and we can’t wait to try it. Enjoy! From Vivian… Living at the coast we are a tourist destination, so we tend to get our shopping and
Keto is a low-carb, high fat diet where the goal is to be in ketosis (fat burning mode). Cheese fits the profile so, it’s the basis for a lot of the most delicious recipes. We love cheese, and we suspect you do, too, so, we find ourselves enjoying a lot of Keto dishes. Most of them, like this one are as good cold as they
We don’t hear a lot from cheese makers in Mississippi and we have no idea why that is. We were thrilled when Maggie agreed to do this interview. We learned a little bit about Southern hospitality in the way she opened up her life to us and we are honored to share it with you. There’s no question that Maggie Byrd is an amazing woman.
Cow-Free Dairy: There has been a scientific breakthrough in the production of vegan cheese that actually tastes like cheese. (click here) No Problem: The Heart Foundation of Australia has officially given the green light to full-fat dairy products because they do not cause heart disease (we knew that!). (click here) Got Tomatoes?: Two Tomato, Goat Cheese Frittata. (We won’t tell if you double the amount of
In 2007, Elena Hovagimian was working for Donna Woolam, the Director of Agriculture at The Eastern States Exposition (The Big E). They thought it would be fun (!) to start a cheese competition at the fair. It was a daunting effort, but Elena began collecting all the information she could. She even went to the prestigious American Cheese Society Competition where John Greeley graciously showed
Nicholas and Sarah are getting married August 24th, only a few days from now. Yet, Nicholas found the time to do this interview! We’re very grateful and, of course, we send our very best wishes to the happy couple. When did you start making cheese? I first got interested in making cheese when I visited the Azores with my girlfriend (now wife-to-be) in May, 2017.
It’s summer and some of us don’t do much cooking this time of year. But, we’re making cheese while the milk is flowing and, as always, we have a lot of whey. We can strain it and it will keep for months in the fridge. Or, we can freeze it, up to the limit to how much we can fit in our freezers. Of course,
