Greg Morabito at Eater has the skinny on where to find a good grilled cheese in New York. Since there's nothing sadder than a terrible grilled cheese, we were very excited to see which establishments made the list:
Everyone knows how to make a grilled cheese sandwich, but only a select group of people have perfected the art form...Here's a map of where to eat the best new grilled cheese sandwiches in NYC.
Forget the stress of a traditional soufflé; this simplified version provides all of the elegance and flavor with only a quarter of the work! Sweet potatoes get whipped together with spices, eggs, cream and Comté right in the food processor, then baked with a sprinkling of extra Comté and pecans on top.
Preheat the oven to 425°F. Butter a 2-quart casserole dish.
On her blog Cheese Underground,Jeanne Carpenter gives us the lowdown on what happened behind the scenes at this week's World Championship Cheese Contest in Madison:
One group wears white caps and white jackets, and stands in front of the red velvet curtains. These are the judges. From Argentina to Australia, 20 international cheese experts wind their way to Madison to spend three days inspecting, sniffing, tasting and spitting out everything from Gruyere to Gorgonzola (they spit out each cheese so as to not have hundreds of samples mulling around in their tummies - I'm not sure all the Pepto Bismol in the world could cure that kind of stomach ache).
David Rosengarten made a trip to the Caribbean island of Curaçao, where he found an interesting local stuffed cheese dish called keshi yena. The dish has evolved over the years, but was originally conceived by household slaves:
The kitchen workers noticed other foods coming back from the dining room -- such as pieces of chicken and other meats, left over from stews. It was a logical leap from there: Season the meats, add something a little sweet (like raisins), add some favorite island ingredients (today, olives are common), stuff the cheese shells with the meat mixture, and steam the stuffed cheeses gently in a bain-marie for a few hours. The result is a perfect marriage of cultures: the stolid creaminess of the North meets the lively spiciness of the South.
As the old proverb goes, when there are no mountains to climb, one must climb a horse:
Congratulations to the makers of Dutch Vermeer after their win at the World Championship Cheese Contest!
An international panel of expert judges has named a Dutch Gouda-style cheese named Vermeer as the 2012 World Championship Cheese.
Cheesemakers at a FrieslandCampina cheese factory in Steenderen, Netherlands, took top honors out of 2,504 entries from 24 countries for their Vermeer, a semi-soft, reduced-fat cheese. Out of possible 100 points, Vermeer scored 98.73 in the final round of judging, during which judges re-evaluated the top 16 gold-winning cheeses to determine the overall champion.
First runner-up in the contest, with a score of 98.55, is Winzer Kase, a smear-ripened semi-soft cheese made by Kaserai Grundbach company in Wattenwil, Switzerland. Second runner-up is Appenzeller Kase, made by Karl Germann, of Appenzell, Switzerland, which scored 98.34.
Andreas Viestad is not a trained chef, but you would never know it.This Norwegian superstar is the host of the TV show New Scandinavian Cooking, author of two cookbooks and also a popular contributor for The Washington Times.
His love for molecular gastronomy shines through in his unique cooking style. Dubbed "Norway’s most exciting food writer", Andreas' many talents keep him very busy. culture correspondent Alexandra Howard went on a mission to find out about cheese's role in Viestad's life:
You say your TV show is a "peculiar hobby", why?
Because I consider myself a writer, so I always think that going on a TV shoot means a few days off from work. Even after a hundred episodes.
Los Angeles dwellers, it looks like a trip to this new beer spot is in order. Caroline Pardilla has the scoop:
Try the popular moules frites with Allagash White, a witbier (white beer). “Witbiers are soft and work with mussels, they aren’t overwhelming,” Sweeney said. For the chocolate and cheese plate, order a saison (farmhouse ale). And when in doubt, Sweeney said to get a dubbel (a strong brown ale), which goes with everything.
Little Bear is low-key enough for locals to stop in for a meal or a few Chimays. But the old European decor, with its high ceilings, gold-leaf lettering along the counter’s edges and antique maps on the walls, is impressive enough for a birthday celebration or a date.
This intrepid goat kid has had enough of the standard homemade fare, and branches out to a new cuisine - buffalo milk!
Here's a great article from Adam Davidson at the New York Times Magazine, on the difficulties the modern dairy farmer faces. It's become a more challenging game as the years progress, which is evident at Fulper Farms in New Jersey, where three generations of farmers need to find new ways to keep the farm in the black:
The Fulpers, like most people, are too busy with their day jobs to truly monitor the markets. But dairy farming has its own 1 percent: that tiny sliver of massive farms, with thousands of cows, that make the biggest profits and are better equipped to pay agriculture-futures experts to help them manage risk. They continue to invest and grow. Unable to keep up with the changes, many smaller farms have gone out of business in the past decade.