Man, isn't it so annoying when you try to butter your toast, only to have your slice ripped apart by the rock-hard dairy? Never again with this genius contraption from Japan, which grates butter like cheese at a restaurant. Fresh butter, madame?
Metex Japan's household and kitchen section sells this totally necessary item, the Easy Butter Former. Don't bother trying to spread butter in stick form: grate it like cheese directly onto that which needs buttering and let room temperature, gravity and dairy fairies do the rest.
Photo by Metex
Lillet is a popular French aperitif -- an alcoholic beverage meant to be imbibed before a meal to stimulate your senses and rev-up your appetite. Lillet is classified as a fortified wine, so it is not only wine, but there is a spirit added to it as well (bonus!). Next time you make a trip to your local wine shop, try one of these instead of your usual Merlot: Lillet Blanc (the original), Lillet Rouge, Lillet Rosé, or Reserve Jean De Lillet 2009.
"What you end up with is a light, refreshing, fruity wine that's served chilled. In France it's generally served on ice with a slice of orange, lemon or lime, and we think that's just perfect. (But you can also drink it straight or mixed in a cocktail.)"
Summer is coming, which means delicious frozen treats! Craving something fresh and unique? Try this feta frozen yogurt, topped with more traditional blood orange and mint granita.
Greek yogurt and Greek feta were meant to be friends, and served along with the Blood Orange and Mint Granita, it's an orgy of ingredient love. Too weird? Not for me...
Photo by Food 52
The American craft beer scene is booming -- so where are the best towns to grab a pint? CNN rounds up the top 8, focusing on beer history, breweries, beer bars, and beer-centric events. Is your town on the list?
But not all cities are carbonated equal. Some have begun to take beer personally, innovating its craft and consumption and throwing festivals to honor the finest ales and lagers -- creating a blueprint for the rest of the country to follow. Still others have been doing this all along.
See the list
Photo by CNN
Sure, pizza has always been popular, and for good reason -- it's delicious, super-customizable, shareable and portable. But in recent years, pizza has become even more en vogue, with 41% of Americans eating it once a week (up from 26%). So, what's making pizza so popular? Well, why do you like it?
Pizza is not only quick, easy, and relatively cheap, it’s also shareable (this group is incredibly social, seen in social media and many other ways) and endlessly customizable since you can always mix up the toppings. Supermarket experts have pointed out that millennials never want to eat the same thing twice, and pizza is brilliant in that you can eat it day after day and always be having something new.
Photo by Getty Images
There's only one place in the United States that crafts the famous stinker known as Limburger -- and it's a pretty special place. The town of Monroe, Wisconsin is home to the Chalet Cheese Co-Op, where Myron Olson, master Limburger cheesemaker, does his job.
“It takes time, but it grows on you,” Olson says wryly, of the pungent, ammonia-like stench wafting through the plant, where huge vats of steaming curds eventually become blocks of Limburger. Employees then rub the fresh blocks by hand on aged pine boards coated in the prized 100-year-old bacteria that is recycled daily to ensure the flavor stays true. Visitors can’t tour the plant but there is a small store.
Whether you're a newbie or seasoned taster of cheddar and guava paste, it's a pairing that's sure to knock your socks off. Its appearance is reminiscent of quince paste (membrillo), but its flavor is much sharper. Madame Fromage recommends any medium-sharp cheddar for this pairing.
Guava paste has a sour hook, just as cheddar often has a sour hook. That’s why the pairing makes star babies in your eyes. Sour and sour, plus sweet and sweet. It’s crazy crack.
Photo by Madame Fromage
Changing seasons brings a change in wardrobe, which means shopping! Regardless of how you feel about the task, it’s hard to deny the want to shake off the long sleeves and slip into something more comfortable. And we’re here to help you out, with a selection of dairy-themed threads. Would you expect anything else from us? No matter if you’re six or 66, there’s something here for you.
Guys, it’s prom season! Aren’t you excited? I would be if I were wearing this dress made out of cheese. Okay, maybe I wouldn’t be that excited, seeing as it’s cheese and would probably smell like cheese, especially in the sun…which is what the model below is likely experiencing.
Annual Spring Day on the farm is an exciting event for both Rising Meadow Farm and Goat Lady Dairy of North Carolina. The farms open their doors to the public, and offer samples of cheese, education about animals, and more. Check out the fabulous snapshots of the event below.
Rising Meadow Farm and Goat Lady Dairy, neighboring working farms in Liberty, N.C. opened facilities for their annual Spring Farm Day. Folks were invited to explore both farms, meet the staff and animals, feel the fleece made from sheep, sample cheese and learn about sustainable agriculture.
See all the photos
Photo by LYNN HEY/ News & Record
Panna Cotta is the ultimate in dairy decadence. Thick and creamy like yogurt, with plenty of sweetness from honey and sugar, topped with crunchy, toasted walnuts...does it really get any better?
The ingredient list is so short, and the cooking process is so simple that you’ll have the recipe memorized by the time you make it the second time. And you will make it a second time, maybe even within a week. It looks pretty, tastes luxurious and… well, most of you probably discovered panna cotta a decade ago.
Photo by smitten kitchen