If the Holiday Season zapped your sweet tooth, The Guardian recommends reviving the "savory course" instead of an after-dinner dessert. So following dinner toniight, ditch the chocolate and pass the cheese.
I don't know about you, but, right now, if I never ate anything sweet again, that would suit me just fine. Over Christmas I wolfed down any chocolate that crossed my path with an almost obsessive compulsion. I've been on a grotesque Cadbury's jag, punctuated not by cold turkey, but biscuits, cake and trifle. For now, I am done with sugar. For early 2012, pudding is off the menu.
Next time you reach for ice cream toppings, skip the chocolate and grab the sardines. Seattle chef Angelo "Roach" Larocci came up with this interesting pairing as well as other artisanal ice creams that he serves at his restaurant. kplu.org has the full story.
While less adventurous eaters may turn up (or even hold) their noses, local foodistas have made the dairy/dussumeria pairing the hottest trend since Korean taco trucks. But not just any sardine and not just any ice cream will do.
At Fraudulent, his popular Queen Anne eatery, Seattle chef Angelo "Roach" Iarocci hosts "Cream n 'deen" tastings. The weekly events pair artisanal ice creams with individually line-caught sardines, hand-reeled by locally sourced non-smokers.
The dispute over what to call Camembert made in Normandy that does not qualify as Camember de Normandie rages on, and this video from the BBC does a great job clarifying what tends to be a confusing argument:
Traditional cheese makers in France plan to take their industrial-scale competitors to court in a row over who can legally call their product Camembert of Normandy.
The small-scale producers say the mass-market companies are misleading consumers with the marketing of their cheese, and they risk killing off authentic camembert in the process.
David Chazan reports from Normandy.
From the Atlantic, here's a firsthand account of drinking deer milk straight from the udder of a freshly killed doe. This article is not for the deer lovers of the world:
It was nearly dark on the last day of my hunt, and I had just shot two does, a mom and her fawn, standing near each other. Mom heard the first gunshot but didn't know where it came from. As she looked toward her fawn, I shot her. After dating my last two doe licenses, I prepared to get to work.
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.