May is American Cheese Month: We’re all invited to share our thoughts at the American Cheese Society webpage. (click here) Viral Surplus: Cheese is “aging out” in France and Canada because consumption has gone way down in the last two months. (click here) An Ancient Cheese Called ‘So:’ The Japanese have come up with a whey to help dairy farmers sell their milk during
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Good Times: It’s fun when you win the World Championship Cheese Contest! (click here) Best Cheese for Pizza: This is a great video to help you decide how to make your Mozzarella for pizza (or buy it) because it compares the different ways it’s made. (click here) We Love This: Chipotle Mexican Grill is now buying some of their cheese from small farms in Wisconsin.
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A New Record: The upcoming World Championship Cheese Contest (in Madison, WI next month) reported having 3,667 entries this year, 8% more than the previous record. (click here) Free to Innovate: An Israeli cheesemaker is bringing his craft to Pennsylvania. He wants to try making new cheeses in the US because, he says, Europe is all about “tradition.” (click here) Sophisticated Taste: A burgler in
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No Whey: Over 6000 people (!) showed up at the Beer & Cheese Fest in Wisconsin last Saturday night. (click here) $209/Pound: This cheddar is aged 20 years and it’s being sold (out!) online. (click here) Casu Marzu: If you’ve ever wondered how people can eat a cheese with maggots crawling through it, see for yourself with at this short video. (click here) Pressed Cheese:
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Cheesy Appetizer: Remarkably detailed directions for making a festive cheese wreath platter. (click here) New Video: YouTube video about making Stilton cheese includes a demonstration of how to use a trier. (click here) Recipe of the Month: Gluten-free goat cheese pops rolled in bacon, dried cranberries, pecans & herbs. (click here) Ancient History: Human beings have been drinking and fermenting milk for at least
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Great Article: Why are many Americans afraid to eat raw milk cheese, whereas Europeans aren’t? (click here) Whoops: The Michelin Guide stripped a French chef of one of his stars because they thought he had used an English cheddar in his cheese souffle when, in fact, he had used French cheeses with a little saffron to make it appear yellow. He’s suing the inspectors, of
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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
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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