Lou Di Palo, of Di Palo Fine Foods in New York's Little Italy tells cheese lovers that they need to pay more attention to the way they store their cheese.
You've got to understand that cheese--not processed cheese, but cheese--is living, and it's going to go through stages. As soon as the cheese is cut, it's immediately oxidizing.
Do you love Vermont Creamery's Cultured butter? If so, here's your chance to win a year's supply of the stuff! All you have to do is tell them why you love it so much:
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The Baker Chick shares this recipe for peppery bacon and cheddar scones. You might become a morning person with this kind of motivation:
They are truly to die for. I mean what's not to love about bacon, freshly ground black pepper, cheddar cheese and thinly sliced scallions? (I can't think of anything.)
They travel well, are an easy grab and go breakfast, and are a great alternative if you don't feel like something sweet for breakfast. (Which I do sometimes I swear!) You can also totally make these your own by changing up the cheese (I think gouda would also be great,) adding some herbs, jalapenos etc.
Growing up I was taught that if the cheese on your pizza was stretchy, it meant it was low quality. Then Domino's Pizza came out with commercials in which chefs bragged about how stretchy their cheese was. After all the confusion, this article from The Daily Meal, and its accompanying slideshow, curated by Laura Werlin, set the record straight on what makes the perfect melted cheese. -Mike
We wanted to know the basics of how to make the best grilled cheese we’ve ever had. There’s plenty of choices to make — thick bread or thin, gooey cheese or nutty, toaster or griddle? Werlin broke it down for us, from the technique to use and the way to butter the bread to the perfect ratio of bread and cheese. She even shared a few recipes with us.
Union Square in Manhattan is shaping up as the new go-to cheese district in New York City. Two new shops, Beecher’s Handmade Cheese and Bedford Cheese Shop, opened up recently.
Beecher’s, a hit in hometown Seattle, made its New York debut last June inside a landmark building at 20th and Broadway.
“It’s hard to imagine now, but artisan cheese was not even a term people talked about when we opened back home in 2003,” says Kurt Beecher Dammeier, Beecher’s 53-year-old founder. “Flash-forward to 2011, and the artisan cheese movement is raging. In a way, our first Seattle shop felt like a bigger risk than our 8,500-square-feet store in the middle of Manhattan."
Verghese Kurien, at the age of 90, passed away Sunday. Throughout the 1960's and 70's, Kurien pioneered a cooperative farming model on local, and eventually national, scales that restored marketing and processing profits to the dairy producers. Under Kurien's model, the Indian dairy industry flourished, as did his own diverse brand of dairy, Amul. The Wall Street Journal profiles the influential businessman and farmer's advocate:
As he expanded cooperatives around the state, the man who would come to be known as “India’s Milkman” began to get recognition for his success. According to a recently published book about Amul, Indian Prime Minister Lal Bahadur Shastri visited Anand in 1964 and Mr. Kurien gave him a tour, introducing him to farmers in nearby villages.
The Huffington Post has graced us today with a slideshow serenade to macaroni and cheese. I counted four hunger gasps as I scrolled through the mouth-watering pictures.
It's easy to love macaroni and cheese. There's something about every recipe for it -- whether decadent, healthy or somewhere in between -- that makes us want to drop everything we're doing and whip up a batch. Mac and cheese is the kind of food that inspires poems. Or, at the very least, snarky essays.
There are few things that make us happier than movie stars chowing down on cheese, especially when they are thin, beautiful, glamorous ladies. The New York Times has brought us this great slideshow of celebs who love food and what they have to say about it. You'll see that cheese is pervasive theme:
"Blanchett announces that she’s famished and orders salmon and spinach, adding at the last second a side of Parmesan fried courgettes to start. A suggestion that we split the courgettes is met with uncertainty. 'I think we’d each better get our own,' she says, 'or things could get ugly.'"— from a profile of Cate Blanchett in Vogue