What is rennet? Where does it come from? Is it vegetarian? If you're confused about this essential cheesemaking ingredient, our friends over at Formaggio Kitchen have done a great job at unfolding some of the mystery. Even if you think you know all there is to know about rennet, some of the facts in this article--like the use of black snails to coagulate milk--may surprise you!
Who says that the season for game-day food ended last night? These sliders are perfect anytime of the year.
These lamb sliders were inspired by the Lamb Burger I had at The Breslin in NYC, the gastropub owned by British chef, April Bloomfield. The salty feta is the perfect accompaniment to the meaty lamb. It's deliciously simple, yet hearty, just like what you'd expect at any London pub.
Although there are scores of incredible European cheeses that simply do not have American counterparts, a number of Wisconsin creameries are making cheeses in the Old World style that can arguably stand up to the real thing. Here, Cheese Underground offers a side-by-side comparison of three European cheeses-- Asiago Fresco, Fontina D'Aosta, and Parmigiano-Reggiano-- with their top American rivals.
DIY is hot right now, in America and Britain alike. Suburbanites are keeping flocks of backyard chickens, urbanities are planting rooftop and windowsill gardens, and those out in the country are saying "I told you so!" What's the current DIY craze? Cheese, please!
My table is buckling under the weight of giant mixing bowls. A pungent odour permeates the house, and I’ve broken into a sweat. Having spent the past five years rolling my eyes at my friends’ obsession with homemade cupcakes I have finally bought into a DIY foodie trend — cheese. Cheese-making is to be the next big ‘thing’ and heading up the movement is cheese-guru Gerard Baker, who has penned a user-friendly guide.
These delectable little pops will disappear from party platters! Great for a little bash and easy to make, the goat cheese bacon pops could go well with an apple slice, or be eaten as is. The goat cheese provides a springy flavor, and the crispy bacon...well, let's be real. Everything's better with bacon.
Oh yes. All the cuteness of a cake pop, all the fun of an easy appetizer, and it's all wrapped up in bacon. These little bacon and goat cheese pops were inspired by these very popular cake pops, Elizabeth's wonderful bacon-wrapped potato bites, and these goat cheese balls from Neiman-Marcus.
Although it's often available year-round, cheese truly is a seasonal product. Cheeses made in winter can have very different taste, not to mention fat content, than those produced in the summer months.
The change in diet is one major reason why milk undergoes compositional changes with the seasons. In the case of our herd, the biggest change that we see is in the ratio of solids (fats and proteins) in the milk, which become higher in winter.
A stray herd of Southampton, Massachusetts cows ended up in an unlikely place early this Monday -- a cemetary, knocking over several grave markers and decorations. This isn't their first act of vandalism, either. Police say the bovines have been caught loitering many times prior. Maybe it's time for their farmer to enroll them in some after-school activities.
The vandals that damaged a Massachusetts cemetery this week have pleaded "moo." Police say a small herd of cows knocked over 40 American flags and veterans' bronze grave markers, then snacked on a few flower arrangements, at the Center Cemetery in Southampton on Monday.
Our mouths were watering as we read the description of this creamy, cow's milk cheese wrapped in brandy-soaked apple leaves and love.
If you like booze – specifically, apple brandy – then Little Big Apple is the cheese for you. Because once you unwrap this triple-cream from its leafy coat, you’ll be bowled over by the alcoholic aroma. And if you’re sensitive to that kind of smell, pass this cheese by and leave your portion for the rest of us.
Just when you thought you'd seen everything in the food truck world, along comes Philadelphia's newest, The Cow and the Curd. This truck dishes out cheese curds-- the fresh, soft lumps of cheese before they are fully drained, molded, and pressed. They can be eaten plain, but at the Cow and the Curd, they are dressed up with a variety of infusions, then battered and fried.
Some flavor variations, according to owner Rob Mitchell, are garlic, jalapeno pepper, berry-infused, and dill, for example. Add to that variations in the accompanying sauces, such as chipotle ranch or honey mustard, and you have practically unlimited combinations. The folks at The Cow and the Curd are looking into meat infusions, as well, such as burrito- or Philly cheesesteak-flavored curds.
If you're watching the Super Bowl this weekend, chances are you'll want some indulgent food on hand. Why not combine two gameday standards-- beer and cheese-- into one satisfying and delicious soup? Pilsner beer and mild cheddar combine to create a creamy and complex soup that's hearty but not too rich, while fennel-dusted popcorn, standing in here for the usual croutons, take the dish to a whole new level of tastiness. You'll want to keep this dish in your repertoire far beyond game day.