Herb-y, marinated cheese is a wonderful treat, and even more wonderful when made at home. The best part? All you need to whip up this elevated snack is yogurt, herbs, and oil. Say hello to your new host gift.
Last week for Viva - The New Zealand Herald, I shared this fabulous recipe for home made creamy and tangy yoghurt cheese rolled in freshly chopped herbs and lemon zest. The balls are then layered in a glass jar and topped with extra virgin olive oil.
Sometimes I like to add a little chopped chilli, and olives to the coating, which also tastes fantastic. This fresh cheese is truly wonderful for spreading on bread or crackers, and is incredibly easy to prepare.
Photo by Petite Kitchen
Confused about kosher dairy? Let Madame Fromage give you the lowdown, who, until recently, was unclear about the subject as well. And if you're a fan of Vermont Creamery, you're in luck -- their cow's milk products are not only certified kosher, but stay that way because of their individual packaging.
Hooper maintains her kosher certification — at her own expense — by following guidelines, like keeping kosher and non-kosher equipment separate. Her goat cheeses, for which she is famous, are not kosher for this reason. Honestly, this was fascinating news to me. I envisioned daily visits from a holy man who would bless stock rooms full of Vermont Creamery dairy. Hooper ensured me that there’s no such dial-a-rabbi.
Photo by Madame Fromage
You may want to think twice the next time you blame your afternoon nap on the turkey, and instead take a peek at your cheeseboard. Cheddar, parmesan, and mozzarella all have higher amounts of tryptophan than the Thanksgiving bird, with mozzarella clocking in at .603 grams of tryptophan per 100 grams of cheese (turkey registers at about .246, for perspective).
Blame your post-Thanksgiving dinner food coma on the turkey? Other foods have way more tryptophan, and doctors say too many carbs may be the culprit, anyway.
Photo by Alissa Scheller for the Huffington Post
Yes, you read that right. A couple of curious chemists came up with a new kind of cheese using human-grown bacteria found in stinky places like armpits, nostril walls, and the bottoms of feet. Each cheese supposedly smells, and tastes, like its human maker and takes on the unique chemical characteristics of the individual.
"The project compares the odors between man and cheese, questioning why what is prized in one is reviled in the other. "Can knowledge and tolerance of bacterial cultures in our food improve tolerance of the bacteria on our bodies?" the gallery asks, posing one of the great questions of mankind. The cheese is not meant to be eaten, but visitors were allowed to take a grand whiff of the stinky objets d'art. "
Photo by Huffington Post
Searching for a healthful (but still delicious) holiday dish? Nealey Dozier from The Kitchn suggests giving whipped cauliflower with crème fraîche a whirl. You'll be so smitten, you may just leave those mashed potatoes behind.
I've been wanting to develop a lightened-up recipe to counteract all of the butter-laden dishes I've been consuming, but I am not one who is willing to sacrifice flavor in an attempt to "cut back." (I'd rather just eat less of the real stuff!) Thankfully this recipe doesn't skimp on heavenly taste or texture. Heck, if you don't tell anyone it's virtuous, nobody will be the wiser.
Photo by The Kitchn
Thanksgiving is a time for enjoying the strangest of dishes with zero abandon. Green bean casserole with questionable ingredients? Sold. Pineapple Cheese Casserole? Yup. What are your holiday guilty pleasures?
As my generation got older, we started contributing and, one very special year, my cousin Julian brought pineapple cheese casserole. I approached it with caution, then felt like a fool when I realized how delicious it was. As the years passed, my cousins, siblings and I scattered, moving too far away to return for the holiday, or marrying and spending the day with partners. Julian never brought the casserole again, at least not on a year when I was there.
Photo by Anne Postic
From artisan sausage to strangely textured lunchmeat (we're looking at you, bologna), cured meats are a vast and sometimes confusing world. Read up on these 12 popular products, and school your friends and family this Thanksgiving.
Whether topping a pizza, nestled into a sandwich, or eaten right out of its packaging, cured meat is as versatile as it is satisfying. There are many different varieties, however, so it counts to know all their meaty distinctions.
Photo by America's Test Kitchen
Once the most popular drink in the country, hard cider is seeing a renaissance here in the United States. Dark Rye caught up with Texas-based Argus Cidery to learn why they do what they do.
When Wes Mickel was 15, he made his first batch of hard cider with some store-bought apple juice and a little packet of yeast from his mom’s spice cabinet, striking a balance between his interest in science and getting buzzed. In July 2010, he started production for Argus Cidery, turning his hobby into a career that currently markets five varieties of hard cider to Austin and beyond. His dry and crisp ciders are the first to be made wholly from Texas apples and native yeast.
When the Los Angeles Times asked LA chef Niki Nakayam of N/Naka to think about reinventing a traditional Thanksgiving dish, I bet they didn't expect something as out there (yet delightfully imaginative!) as Macaroni and Cheese with an uni, or sea urchin, binder and shaved truffle topping. This dish is taking cheese to the next level, and the accompanying video is pretty fascinating. Take a look!
We've talked before about the handful of Wisconsin counties that use cheese brine instead of (or in addition to) rock salt for de-icing winter streets, but ever wonder how it works? Atlantic Cities has the science behind it, and the pros and cons.
It turns out that the cheese brine may work better than some traditional de-icing agents. It has a lower freezing point of 21 below zero, while regular salt brine freezes at 6 below. When added to normal rock salt, cheese brine also worked wonders as a "pre-wetting" agent, helping make sure the salt doesn't bounce off the road and go to waste. It was so effective that Polk County officials said they used 30 percent less road salt than usual during that first year.
Read more here
Photo by Michaela Rehle