Janet Fletcher has good things to say about Montagne du Jura at the San Francisco Chronicle. Note: this Swiss cheese does not have holes in it:
If the phrase "Swiss cheese" still conjures the sort of holey slice that you put in a mousetrap, please treat yourself to a generous wedge of Montagne du Jura. This lovely raw-milk cheese from the canton of Bern, in northwest Switzerland, is definitely Swiss cheese. But I would not sacrifice even a nibble to any purpose other than my own or my guests' pleasure.
The Spielhofer family that makes Montagne du Jura buys its cow's milk from an 80-year-old cooperative that specializes in Gruyere. Montagne du Jura resembles Gruyere in flavor, but in format it is closer to Appenzeller, another Swiss mountain specialty.
This recipe is from Chef Jasper Mirabile, of Jasper’s and Marco Polo’s Italian Market, Kansas City, MO. The unconventional combination of Buttermilk Blue and cantaloupe melon is deliciously harmonious in this pasta. Serve a large bowl at your next get-together and your guests will be begging for the recipe!
Cook rigatoni according to package directions. Drain and set aside.
Melt butter in a skillet over medium heat and sauté prosciutto until crispy. Add melon and cook for 2 - 3 additional minutes.
Don't give an old man boring cheese, is the crux of one of the notes Ingmar Bergman's housekeeper got during her time working for him. Amen, Ingmar.
The filmmaker, responsible for such epics as Fanny and Alexander, Wild Strawberries and The Seventh Seal, lived on the remote Baltic island of Fårö. Many of his possessions have been auctioned off since his death at the age of 89 and today 32 notes to his housekeeper - some tender and some with angry sketches - were auctioned in Stockholm for £4,110.
"Broken. Fix IMMEDIATELY or buy a new one!" read one of the notes, with a small devil sketched on it. The notes were sent to Anita Hagloef, his housekeeper from 1995 to 2003.
"This cheese was more boring. We'll go back to the old one", another read.
Outlook is not so good for Scandinavian home cooks this holiday season, as butter supplies are running low in Sweden and Norway. It's worth noting that margarine isn't mentioned as a viable substitute...Audrey Andersen at The Guardian has the story:
Scandinavia's butter crisis is spreading. First Sweden ran into supply problems, in part blamed on a television chef urging everyone to use butter. Now Norwegians are facing a similar squeeze, as butter stocks have mysteriously melted away, sending prices soaring and shoppers frantically buying up slabs of the stuff wherever they see it.
Imports and distribution have become sporadic at best, and as soon as word gets out about a delivery, butter disappears from the shelves within minutes.
One might not have guessed that Charles Dickens' wife, Catherine, was a culinary master, but her cookbook What Shall We Have for Dinner? tells all. This article by Penelope Vogler paints Catherine as quite the entertainer:
Now this is dairy technology at its finest: a raw milk vending machine in a department store in London. Rebecca Smithers at The Guardian has the story:
A major London department store is giving consumers the chance to buy unpasteurised milk, despite the government food watchdog's claim that the move is illegal on public health grounds.
The milk, known as raw milk, is banned from mainstream sale in England, Scotland and Wales. Its distribution is so tightly regulated that supermarkets and mainstream retailers are not allowed to stock it, although it can be sold directly by producers.
But the growing number of raw milk devotees are now able to buy it fresh from a vending machine in Selfridges food hall in London's west end.
Here's some more advice on how to execute the perfect Christmas cheese board, from lovefood:
When setting out your cheese board, make sure you leave space to actually cut the cheese. Give them space to breath and for softer cheeses to spread out. Shape and colour should be considered as much as anything else. For instance, perhaps the orange hue of a Shropshire Blue might create a more pleasing contrast compared to the paleness of a white, creamy Stilton.
“My number one rule is to always try cheese before you buy it,” explains Charlie Turnbull, of Turnbull’s Deli, Shaftesbury and Supreme Judge at The World Cheese Awards.
Cari Wade Gervin of Metro Pulse misses pimento cheese, specifically the kind made at home by dad. Here's an ode to the orange stuff:
My father died of cancer in 1993, and except for those few fancy dinner parties, his cooking was relegated to the occasional grilling of steaks, making chili, and whipping up pimento cheese. My mom made a pimento cheese ring with jam, but my dad always made the plain pimento cheese.
I had actually forgotten about my father’s pimento cheese until recently—most of my childhood pimento cheese memories revolve around the Gooey Sandwiches we’d get Sundays after church at the Lookout Mountain Golf Club. Made of pimento cheese, tomatoes, onions, and bacon, the sandwiches were grilled until the cheese was bubbly and the bread crisp, a perfect combination of textures and flavors.
If you haven't tasted Jasper Hill's new cheese Harbison yet, here's your chance. Plus, you'll get some Bayley Hazen Blue and Cabot Clothbound!
In April of this year, we made the first batch of Harbison - the newest cheese in our collection. Named for Anne Harbison, known as the grandmother of Greensboro, this cheese is a marriage between Winnimere and Moses Sleeper: a rustic bloomy rind cheese wrapped in bark cut from our farm's woodlands. The downy soft paste has a unique flavor profile: woodsy, sweet, vegetal, tangy, and savory.
Along with Harbison, we've included a wedge of the perennials Cabot Clothbound Cheddar (nutty, sweet, and brothy) and Bayley Hazen Blue (toasty with a chocolate and anise flavor profile).