Shep Ysselstein, owner of Gunn's Hill Cheese, has a secret ingredient for consistently high quality cheese: technology. Control Engineering profiled the artisan cheesemaker because he swears by variable frequency drives.
“Cheese making involves processing a lot of fluids,” explained Ysselstein. “We’re pumping thousands of gallons of milk in and out of different vats, stirring in different ingredients, maintaining precise temperatures in a clean environment and lifting and transporting wheels of cheese up to 55 pounds.” These operations depend on VFDs.
To read more about Gunn's Hill Cheese and Variable Frequency Drives click here
Happy National Cheeseburger Day! Kraft and Five Guys are donating to Feeding America for each cheeseburger sold to celebrate this important holiday. What cheese will top your burger today?
"Since we first opened our doors in 1986, we've paired our burgers with KRAFT American Cheese slices for their creamy melt and mild taste," says Molly Catalano, director of communications, Five Guys. "We're pleased to team up with Kraft Cheese on another delicious venture – the cheeseburger check-in – in support of a great cause."
Annie's Macaroni & Cheese is a better investment than Facebook!
The day Facebook (FB) went public, its shares closed at $38.23, just pennies above the initial asking price of $38. That same day, shares of organic mac ‘n’ cheese maker Annie’s (BNNY) closed at just a little less than that at $36.39. If you’d bought Annie’s that day, your shares would be up by nearly one-third right now. Facebook shares, meanwhile, are down more than 40 percent.
To read more about Annie's rise to success click here
Without a doubt, the very best part of fried chicken is the battered, seasoned, gold-tinged and impossibly crisp exterior. But, as far as I’m concerned, the tender chicken within is no distant second. The best fried chicken recipes have you soak the uncooked chicken in a salty/sweet brine of buttermilk and seasonings for at least day, resulting in meat that’s decadent long before it hits the fryer. Wouldn’t it be great if the insides could garner the same gushing their pretty skins do?
On September 9th Barbara Reed, co-author of Farmstead and Artisan Cheese: A Guide to Building a Business passed away after battling lung cancer for 18 months. A friend to many in the cheese community, Reed will be sorely missed:
The New York Times' Jeff Gordinier has a profile of culture's favorite fermentation fetishist, writer and picklist Sandor Katz, author of the bestselling The Art of Fermentation. Sandor's own article on the joys of bacteria appeared in our summer 2012 issue:
We just realized we haven't posted an eggplant parmesan recipe in ages! Now that autumn is upon us, it's definitely the right time:
I never liked Eggplant Parmesan growing up. My mother would cut thick slices, cover them in bread crumbs, bake them, and then add Hunt's tomato sauce from a can and not nearly enough cheese for my taste. But then I had the courage to try it again at an Italian family reunion. I was stunned that it could be the same relative ingredients yet taste so different. So good! So I tracked down the cousin responsible and got her general description and recreated it. It was good! It's a little labor intensive, but worth the effort.
This recipe is for four people, with no leftovers. I tend to double it and then have leftovers, but then, I always seem to cook too much.
Think you've got a knack for creating awesome sandwiches? You should probably use it. Submit your sandwich creations to Panera Bread and you could win a whole lot of cash, gift cards and bragging rights. Check it out:
Now through October 6, individuals can submit their original sandwich recipes online.The site gives contestants a list of Panera’s toppings and ingredients, which can be combined with its artisan and other specialty breads to create the ideal sandwich through an interactive virtual sandwich builder. Contestants will also be asked to tell the story behind their submission and why their entry should be named the next great legendary sandwich.
Nell's Dairy, in Kingham (UK) is using a remarkably simple method to sell their milk. Two milk vending machines have been installed in town, and consumers can fill up their glass bottles with the farm's fresh Guernsey milk 24 hours a day, seven days a week. An extra perk is that one of the vending machines is inside a local pub. The Flemings, owners of Nell's Dairy, are quite happy with the results of their new means of distribution:
“We spotted one on holiday in Italy two years ago,” says Caroline. “We were sitting in a village square near Pisa, and there was this milk-vending machine outside a shop. People were filling up jugs and bottles even though the shop was shut. We thought it could be a great opportunity to sell our milk directly to the public without selling it through the horrible supermarkets. Oh, I’d better not say that.”
Formaggio Kitchen recommends three of their favorite honeys just in time for Rosh Hashanah. They have also given suggestions for cheese pairings so you can add a dollop to your next cheese board.
Although we are known for having a vast international honey selection at the shop, I think that this year’s selection of domestic honey particularly stands out. Over the years, I have gotten to know our domestic honey producers quite well and, while the stories behind their passions are different, they each strive to produce beautiful, unique and delicious honey. Here are a few that will knock your socks off!