Ever wonder just how much food a human eats in a year? The answer is a pretty impressive number of pounds, 31 of which is cheese, cheese, cheese. From Allison Aubrey on NPR's food blog, the Salt:
But what are most Americans really eating? A lot of cheese, sweets, and dense potatoes and grains.
So how does it break out? The figure is a little hard to swallow: 1,996 pounds, or nearly one ton. This is an estimate of how much — by weight — the average American eats over the course of one year.
The figure comes from economists who crunched food consumption data collected by the U.S. Department of Agriculture.
If you start with dairy, we consume about 630 pounds of milk, yogurt, cheese and ice cream per year. About 31 pounds of cheese alone sailed down our gullets.
Blackberry Farm's Dustin Busby shares a great cheese pairing recipe recipe here that's well worth the preparation.
Place seeds and Spices into the pot with half the pear cider and start simmering
Peel Pumpkin cut into chunks and add to the other half of the Pear cider
Core the Pears and cut into chunks and place into the Cider with the Pumpkin also add the two cups of Sugar
Once Both Ciders have reduced by about 75% (roughly 2 cups of liquid) Strain the Cider with the Seeds and spices into the Pan with the Pumpkin and Pears,
Puree the Liquid and the Pumpkin and pears into a smooth puree and place into a clean pan
Outlook is not so good for consumers who only buy organic milk as supplies are dwindling in some areas. The New York Times has the story:
There is a shortage of organic milk across the country, and it has become so bad in areas like the Southeast that Publix stores from Florida to Tennessee have put up signs in dairy cases anticipating the shopper’s frustrated refrain: “Where’s my organic milk?”
The answer is that there is not enough to go around, and starting next month consumers can expect to see a sharp jump in price as well.
Velveeta Cheesy Skillets mark the brand's first new product launch since 1984. It seems things are going well - we all love a little cheese in our easy-prep dinners:
Kraft Foods Inc.'s strategy of pushing its brand managers to think creatively is being put to the test as the company prepares to split in two. If Velveeta Cheesy Skillets are any indication, it is working.
Velveeta, the yellow brick of "pasteurized prepared cheese product" that Kraft has sold since 1927, hasn't had a major brand extension since the 1984 debut of Velveeta Shells & Cheese. But the new Cheesy Skillets—boxes of dried pasta, seasonings and pouches of liquid Velveeta sauce to which consumers can add meat and cook over the stove—are proving that pushing the boundaries of a brand identity can be good for business.
Switzerland does fondue best, but where can one find the best fondue in Switzerland? Christina Passariello at the Wall Street Journal did some serious research in an attempt to answer that very question:
Size is not Switzerland's main asset. If the country were a U.S. state, it would rank 42nd in size, right between West Virginia and Maryland. The drive between its two biggest cities, Zurich in the northeast and Geneva in the southwest corner, takes just three picturesque hours, past church steeples, rolling green hills and thousands of long-lashed cows. Homogeneity doesn't rank high, either. A melting pot of cultures, Switzerland has 26 cantons and four languages jammed into its territory.
Photos: Swiss Fondue
The Wall Street Journal takes a closer look at Carr Valley's Sid Cook and his Cocoa Cardona:
Wisconsin artisanal cheesemaker Sid Cook got the idea for one of his signature creations, a cocoa-dusted ripened goat cheese called Cocoa Cardona, from a favorite makeshift meal.
"When you work in a plant 14, 16 hours a day, you get pretty hungry," said Mr. Cook, owner of Carr Valley Cheese Company, speaking this fall at a company outlet store in Sauk City, Wis. "You gotta have a quick lunch, and you use what's available. So for lunch a lot of times I would just make a sandwich with slices of Swiss cheese and a Hershey bar in the middle."
Cocoa Cardona, also laced with black pepper, is one of several prize-winning cheeses created by Mr. Cook, a 59-year-old Wisconsin native and fourth generation cheesemaker.
Who would have thought having your own on-farm lab would be so easy, and affordable? I am kicking myself for not trying this sooner. Doing in-house tests help our small licensed dairy stay on top of cleaning regimens and monitor milk quality. The results are private and allow us to change our protocols BEFORE any problems occur. Though only a certified lab can provide official results for inspectors, DIY tests assist us in knowing that our food safety program is complete. Here's how we do it:
Aerobic Plate Counts
The most basic lab test for counting bacteria is called the aerobic plate count, or APC (also known as a standard plate count or SPC.)
This recipe is from chef Rex Hale, of McCormick & Schmick’s, St. Louis, MO. Although mac & cheese is an old favorite, it can only get better with lobster.
Preheat oven to 375° F.
Place garlic in aluminum foil, drizzle with olive oil, wrap, and roast in oven for 45 minutes. Remove roasted garlic from cloves. Smash cloves to create paste.
It seems that cheese rinds have got it goin' on, at least these Swiss bioengineers thought so. Using cheese rinds, they've created a self-cleaning plastic wrap:
Cheese just got even more awesome. Inspired by the way rinds work, bioengineers from the Swiss Federal Institute of Technology cooked up a living, functional plastic wrap-like material made with cheese fungus that actually cleans itself.
Cheese rinds have the special ability to protect a tasty interior while simultaneously helping it ripen. Swiss researchers leveraged this knowledge to create a unique "living material." They took a thin plastic sheet and spread it with a fungus mixture made from Penicillium roqueforti, best known for making blue cheese blue.
News that the Tillamook Cheese Factory will eliminate 50 positions has left the community for which it is named shocked and angry.
Now, the rural hamlet known for its dairy farms and pastureland must figure out how to cope with the decision that will be felt by far more than the soon-to-be unemployed.
"I think it's just going to have a profound impact," said Tillamook County Commissioner Tim Josi. "There are very few family wage jobs in Tillamook. It's going to have a ripple effect."