Formaggio Kitchen has shared their recipe for this ultra cheesy macaroni and cheese. What are the thousand cheeses you'll include in your rendition?
Every Sunday in our Cambridge shop, the kitchen staff get the day off and a cheesemonger helps to make our “Sunday Sandwiches”... If time allows, that cheesemonger will also whip up an additional dish for the sandwich window. One such Sunday, I had enough time to make a casserole dish of mac ‘n’ cheese. Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.”
Max McCalman believes that during this election year people should remember the political components of the cheese world. His first debate topic: raw milk cheeses.
Case in point: our federal regulations regarding raw milk cheeses have not been updated since the 1940’s; it is high time they be revisited in an unbiased and scholarly way. It’s kind of like we are living in another silly but extended Prohibition. When will the regulations be aligned with reason?
Roberta's, an artisanal pizza place in Brooklyn, has added Montreal-style bagels to their menu. Instead of pairing it with traditional cream cheese, they serve it with miticrema, a Spanish sheep's milk cheese high in butterfat, warmed and whipped with chives and scallions. Will you stick to New York style bagels with lox and shmear or mix it up with Roberta's miticrema?
According to Sussman, these puppies are a bit larger than a Montreal-style bagel, with some "texture/crunch on the outside," while they're "chewy and moist on the inside." Roberta's serves the carb-orbs simply, with a side of house-made scallion cream cheese — actually, it's called "miticrema."
This summer, America experienced its worst drought its had in decades which has resulted in severe hardship on farmers and their families. The drought combined with the absence of a new farm bill is causing great anxiety in rural America.
They have canceled vacations. Their children are forgoing out-of-state colleges for cheaper ones close to home. They are delaying doctor’s visits, selling off land handed down through generations and resisting luxuries like new smartphones. And then there is the stress — sleepless nights, grumpiness and, in one extreme case, seizures. Lost amid the withered crops, dehydrated cattle and depleted ponds that have come to symbolize the country’s most widespread drought in decades has been the toll on families whose livelihoods depend on farming.
It's not everyday that Cheetos play a role in important things like elections (unless you count stress eating behind closed doors, post debate), but this year Cheetos have been "arranged" into two impressive portraits of Barack Obama and Mitt Romney. The Washington Post has the story:
Artist Jason Baalman has carefully crafted images of both [presidential] candidates out of Cheetos.
Cheetos is asking fans to pick the next “commander in cheese” on its Facebook page, so that’s probably the real game-changing head-to-head happening this week.
When the weather gets colder and we spend more time inside, projects like homemade jam and canning become the perfect pastime. Try this Tomato Preserve recipe from love & olive oil; the perfect addition to your next grilled cheese. Love & olive oil also has recipes for Spicy Tomato Peach Jam and Peach Lavender Jam if you're feeling like making a day of it:
Tomato jam makes the ultimate grilled cheese – it’s like having your soup and sandwich in one deliciously toasty package.
And, a burger? How good would these be slathered on a juicy burger?
Pumpkin Mascarpone Pillows with Cinnamon Whipped Cream. Nothing else needs to be said! Make them for dessert and share with friends:
I don’t need fancy pillows, goose-down pillows, thempur-pedic pillows (though I actually have one and love it) or any of that fancy stuff. I just need something a piece of foam that smells good and is soft. I’m a simple pillow person!
But if I’m gonna eat pillows, I need them to be stuffed with cool stuff like spiced pumpkin and mascarpone and lemon zest. Very important.
I asked each of my editorial colleagues to name a single cheese from overseas that they love above all others. Perhaps not surprisingly, many of the editors found this to be a near impossible task. “Seriously? Just one cheese?” It’s like choosing a favorite child, right? Some are mellow and comforting from the get-go, while others are obnoxious at first but gradually grow on you. Some are assertive and hard-charging, while others are more nuanced and complicated, revealing themselves slowly… You get the picture: Choosing is hard! So let’s just say these are our favorite cheeses right now.
October is American Cheese Month, and Madame Fromage has taken a moment to sit back and enjoy the signs of the Golden Age. The Golden Age of Cheese, of course. She's been kind enough to mention culture as one of those signs!
Statistics for quoting: A Vermonter named Jeff Roberts has been keeping tabs on cheese growth in America. According to his records, there are over 400 certified artisan cheesemakers in the U.S. currently, up from 150 in 2000. Shaboom!
Media for your coffee table: New cheeses aren’t just relegated to write-ups in trade magazines; Culture, which debuted in 2009, is the Bon Appetit of cheese — think: recipes, travels, profiles. It’s a great source for discovering the next must-eat morsel.
The Vancouver Sun has the story of the rise of a new handmade cheese in Maple Ridge. Golden Ears Cheesecrafter's, a family-owned cheese shop, has added a cheesemaking arm to their operation, spearheaded by Jenna and Emma Davison, the family's younger generation:
Their parents tossed around ideas for several possible business ventures to keep their daughters involved in the family's rural Maple Ridge property at the edge of creeping suburbia. By last year, only 50 acres remained of the property that Jenna and Emma Davison's family had owned and parcelled off over the last hundred years. Their dad, Kerry, and his wife, Lynn, thought about a yogurt business, but ultimately decided on artisanal cheese, in part because his brother's dairy farm was next door.