While Jenkins, who is known and loved for his candid appraisal of cheeses, maintains that almost no provolone we have in the United States is as bitey and full-flavored as those in Italy, he does make an exception for the Auricchio brand, which he says is "sharp and filled with character. It crumbles on the palate and almost simultaneously melts into an onrush of mouthwatering flavor." He names Auricchio Sharp provolone, made in Wisconsin, as an American Treasure.
Every now and then Swiss farmer Christian Oesch gets a text from one of his 44 cows. He is helping to test out a new device that alerts him via text message when is cows are in heat.
The electronic heat detector is the brainchild of several professors at a technical college in the nearby Swiss capital of Bern. It fills a market gap, they say, because dairy cows, under growing stress to produce larger quantities of milk, are showing fewer and fewer signs of heat. That makes it harder for Swiss farmers to use traditional visual inspections to know when to bring on the bull or, in about 80 percent of the cases these days, the artificial inseminator.
October is American Cheese Month and Jill at Cheese and Champagne decided to to devote the first week of the month to southern cheeses. Check out the blog post to read about their cheeseventure and for Jill's review of Eden, the fig leaf-wrapped ACS award-winning cheese from Brazos Valley Cheese in central Texas.
Eden is a curiosity. It’s not that leaf-wrapped cheeses are hard to find, but most often they are blues or goat cheeses. The addition of vegetable ash isn’t all that unusual, either, but again, you’re more likely to find it in or coating a goat cheese. Eden combines those elements with a pure, silky raw cow’s-milk base that is creamy and buttery enough to stand on its own, but cheesemakers Marc Kuehl and Rebeccah Durkin decided to kick it up a notch with that vegetable ash layer, which adds a rich, spicy flavor to the squishy, scrumptious paste.
It's a why-haven't-I-done-this-before? kind of recipe - written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesan. I typically make more than we can eat to have leftovers, but this is the kind of side you'd want to have fresh as the breadcrumbs get a bit soggy. I'm giving some measurements, but squash vary so much in size, just use it as a guideline and adjust as needed, each piece needs a nice, hearty coating.
Nowadays mothers are breastfeeding less, yet many children are allergic to a protein found in cow's milk. Researchers in New Zealand have successfully engineered a cow whose milk contains fewer of these proteins.
"In developed countries, 2-3 percent of infants are allergic to cows' milk proteins in the ﬁrst year of life," the researchers said in a paper published in the Proceedings of the National Academy of Sciences.
Anower Jabed and colleagues at the New Zealand government-run AgResearch company said their genetically modified cow produced milk with a 96 percent reduction in the protein beta-lactoglobulin (BLG), a component known to cause allergic reactions.
In Virginia's Blue Ridge Mountains thirteen nuns live at Our Lady of the Angels Monastery. They follow Benedictine tradition which says that prayer should be complimented with work, so they begun making Dutch-style Gouda and have been for over twenty years.
I just think working for a living is a good thing. Our life is pretty intense; there’s a lot of silence, a lot of prayer, a lot of meditation in it and I think the balance of using our bodies in a healthy way is very important for that. We use our bodies and the gifts God has given us of mind and heart and body to support ourselves and we find a special satisfaction in making a wholesome product to do that.
Redwood Hill Farm in California is open to public visits two weekends every year.
Bands play, goats are paraded, and cheese is tasted. "I love seeing children run up to taste the goat milk yogurt," owner and award-winning cheesemaker Jennifer Bice says. "There were many years when we did in-store tastings and the word 'goat' would make people recoil in fear or disgust, so it's really gratifying to see such a change in attitudes and taste."
It's a struggle for small dairy producers in Mauritania to stay afloat, when their market is flooded with European imports. It seems that women have pioneered the stirrings of a movement thus far, and some are making progress. Gant Daily has the story:
Nancy Abeiderrahmane, a British engineer married to a Mauritanian, established Tiviski, Africa’s first camel-milk dairy, in Nouakchott in’87. At the time, there was no fresh milk available in the markets in Nouakchott. Powdered or ultra-high temperature milk imported from Europe and elsewhere was the only product available.
A group of students and faculty from Utah State University stepped up when challenged to build a bio-fuel powered vehicle. With many cheese plants in the area, students discovered that waste products from cheesemaking made great fuel. The result is this little car that's beaten every other biofuel-powered vehicle in its class by hitting 64.37 mph. Business Insider has the story:
At the Bonneville Salt Flats this month, a dragster powered by the cheese fuel became the fastest ever vehicle in its class using 100 percent biofuel, hitting 64.37 mph.
Early this summer, Clock Shadow Creamery was born in downtown Milwaukee - the only urban creamery the city has ever known. Bob Wills, owner of Cedar Grove Cheese, is the mastermind behind this project, which has been a wonderful success thus far. Watch these two videos from the Wisconsin Dairy Business Innovation Center for a good depiction of what life in the creamery is like, and what the goals for the space have been and will be.